April is National Grilled Cheese Month. (Pausing for appropriate swooning … Don’t worry, I’ll wait. Okay, good now?) I don’t often get excited about food holidays but this is different. Grilled cheese is the thing that happy childhood memories are made of, right?

When I bite into a gooey, melty grilled cheese, I can feel the cane seats of the stools in my grandmother’s kitchen pressing into my legs. With every crunch of the buttery bread filled with creamy American cheese, I can feel the smooth Formica countertop, and picture the stone-like design in earthy red tones of the linoleum floor. Food memories like this are as close to traveling back in time to those happy days of childhood as you can get.

I seriously adore grilled cheese. Anything with cheese, really. So when KitchenPLAY asked me to join in the fun creating a new grilled cheese recipe for the “30 Days of Grilled Cheese” event sponsored by Land O’Lakes, I couldn’t say no.

A few years ago, I discovered Land O Lakes^® Deli American Cheese, which is available in the deli counter. It’s like the cheese I grew up on, but better since it’s freshly cut. And when you melt it inside a grilled cheese, the smooth cheese melts in your mouth with its creamy deliciousness.

For this grilled cheese, I started with a thin bagel turned inside out. I love grilled cheeses on inside out roll-type breads — it adds a new dimension. And thin bagels are a great way to get the feel of that favorite bread without the heft of it. The bagel is buttered, giving a familiar toasted buttery exterior.

Inside this Roasted Portabella Mushroom Grilled Cheese, slices of freshly roasted portabella mushrooms are sandwiched between slices of creamy, gooey melted American cheese.

Say hello to deliciousness.

And one more thing … there’s a pretty awesome thing going on with Land O’Lakes on Pinterest. Here are the details:

Pin a Meal. Give a Meal. From now until May 1, Land O’Lakes will donate $1 to Feeding America every time someone pins or repins a Land O’Lakes recipe on Pinterest. That’s eight meals for a hungry family when you pin a recipe—and eight more every time anyone else repins it. Giving goes viral. Find your favorite Grilled Cheese recipe to pin on landolakes.com.

Disclosure: This post was sponsored by Land O’Lakes as part of the Kitchen PLAY Sidecar series. All opinions given are my own.

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There’s something about a warm, toasty, stuffed quesadilla that just says comfort. With all the melty cheese, the crisp outside and … well, whatever you stuff in it. It’s a definite favorite of mine. And I especially appreciate how simple, fast and easy quesadillas are — even when you get a little fancy with the fillings.

And sometimes, biting into comfort food is a little like taking a deep breath. It’s refreshing and calming all at once — both good things that we all need a little more of.

These Veggie Overload Quesadillas are literally stuffed with sautéed veggies — lots of them. It’s a good thing.

To make these, you start by sautéing a bunch of veggies together until they are crisp-tender. Then you slather butter all over the tortilla and stuff it with cheddar and those delicious veggies — and avocado too. Then you cook it until it’s all golden on the outside with warm melty goodness on the inside. That avocado? It adds such an amazing note of creaminess too.

Then you devour it. With salsa, hopefully.

One more little note. I used Land O Lakes® Butter with Canola Oil for this and discovered how amazing it can be for dishes like this. It’s made with three simple ingredients (sweet cream, canola oil and salt) and comes out of the fridge ready to spread — which means that there’s no waiting to spread it all over the tortillas or any threat of ripping them up when you spread the butter on. That kind of rocks. Really. I think I might be a little in love with the ease of this spread — especially since it still tastes like butter.

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Disclosure: This recipe was sponsored by Land O’Lakes via Platefull. All opinions are (as always) my own.

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Crunchy. Toasty. Creamy. Heavenly. This Avocado Egg Salad Everything Bagel Sandwich is so many wonderful things. Add to that list comforting, mouthwatering and OMG-good.

Yea. It’s all that.

But don’t for one second think that this would be as good without the everything bagel. It wouldn’t. I mean you need that salty, onion-y, sesame and poppy seed goodness to bring more crunch and dimension to the sandwich. And don’t dare skip the avocado. It’s just not the same without it.

This avocado egg salad sandwich is something simple. Really. But it’s the sum of the parts that matters.

Kind of like a community. It’s not about one person, but about the whole. The collective goodness.

In our small town, everyone knows each other — or knows someone who knows each other. At a party this past weekend, I started talking to a mom of a boy in Will’s class and learned that not only does she live one street over from us, but she’s friends with my neighbor. It’s the smallest of small towns.

This matters. Being in a town where a trip to the grocery store inevitably means running into someone that I know is something I’ve struggled with over the years. In many ways, I like a certain degree of anonymity. But when push came to shove in the last few months, I realized how incredibly blessed we are to have such a strong community. We’re all here. We’re in this together. And though those whose kids weren’t there that day don’t share the same stress, anxiety and trauma that the families in our school do, we all share in the grief, horror and resolute passion that we will come out better for having survived this.

Being part of a community is an important thing. It’s not about knowing that there’s one degree of separation between you and just about everyone else. It’s about knowing that when the going gets rough, you have a community of supporters just waiting to pick you up, brush you off and remind you that there is goodness in this world — and we will be okay in the end.

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Burgers and I are fickle friends. I don’t eat a lot of meat, and when I do burgers aren’t usually high on my want-list. It’s not that I don’t like them. Honestly, a really good burger is a total treat — juicy, flavorful and so satisfying. They just aren’t my favorite, and when you limit your consumption of something it becomes more important to indulge in things that really are favorites. So I don’t eat them often. But when Will and I recently went to Hartford for an event, we stopped at Rainforest Cafe on our way home for lunch. Checking out the menu, their Guacamole Burger caught my eye. It’s a burger topped with a fried onion ring, pepper jack cheese, bacon, guacamole, lettuce, tomato and even a pickle — if you want it. (I eat my pickles off the burger, thankyouverymuch.) It was amazing.

In one of those little serendipitous moments, soon after I received an email from a rep for Alexia foods asking if I wanted to try a few of their new side dishes including Multi-Grain Onion Rings. Onion rings? Did you say onion rings? Count me in! (Yes, I am kind of an onion ring junkie. Love them.)

Immediately, I thought about recreating the delicious burger I had with Will and decided that would be the perfect way to enjoy them. When I baked these up, they were crispy with a soft, sweet onion center and a light nuttiness to them — just perfect for this combo.

This burger combines creamy guacamole with crispy onion rings, sweet grape tomatoes and sharp cheddar cheese. It’s such a great melody of flavors and textures. And yes, I skipped the bacon and lettuce in my version (and changed the cheese, added more onion rings and more tomatoes). But really, this burger doesn’t need anything more. It’s perfect just as it is.

I really love this Loaded Guacamole Onion Ring Burger.

PS Wondering how we’re faring with Hurricane Sandy? Keep an eye on Sarah by the Sea for updates. We’ve been warned to expect prolonged power outages, flooding and more so … we’ll see.

Loaded Guacamole Onion Ring Burger
serves 4

4 beef burger patties
4 kaiser rolls
4 slices sharp cheddar
8 onion rings (suggested: Alexia Multi-Grain Onion Rings), plus additional for a side dish
10 grape tomatoes, quartered
1/2 cup-1 cup guacamole, to taste

Preheat the grill. Cook burgers to desired doneness.

Slice open the kaiser rolls. Top each one with a slice of sharp cheddar cheese, the piping hot burger, two onion rings, 1/4 of the grape tomatoes and desired amount of guacamole.

Devour.

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Disclosure: This is NOT a sponsored post. However, I did receive free product to play with from Alexia foods. All opinions are, as always, my own.

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When I fall in love with a movie, I watch it again and again and again, enjoying it more every time. Dirty Dancing, The Wizard of Oz and Annie were among my early favorites. And in more recent years, I have added Under the Tuscan Sun, Sweet Home Alabama and The Devil Wears Prada to the list too. Yes, I have a thing for cheesy chick flicks. They are relaxing, non-stressful escapes from reality, so I watch them repeatedly. And lest you think I avoid thinking movies, I don’t. I also love classic films, thought-provoking dramas and suspense. But it’s the cheesy chick flicks that I come back to watch again and again.

Speaking of The Devil Wears Prada, there’s a scene in it where Andy (Anne Hathaway) turns down the grilled cheese sandwich her sweet beau has whipped up for her. That sandwich? It was made with a pile of Jarlsberg cheese — a cheese that I am presently obsessed with. When I recently spotted Jarlsberg in the deli counter, ready to be sliced, I knew right where it was going.

Into a grilled cheese in honor of The Devil Wears Prada. I took a little liberty here with the sandwich, adding some sweet deli ham between the layers of my favorite whole grain bread and Jarlsberg cheese. It’s a gooey, cheesy masterpiece. And perfect for whipping up on a cool, rainy fall afternoon while you watch The Devil Wears Prada for the millionth time.

PS: The cute pepper garnish? Just take a pepper and use a mini cookie cutter to cut out a shape. Then, use a toothpick to secure it to the sandwich.

Tell me: Do you have any movies you like to watch again and again?

Jarlsberg and Ham Grilled Cheese
aka Devil Wears Prada Grilled Cheese
serves 1

2 slices whole grain bread (I prefer Pepperidge Farms Ancient Grains)
butter, softened (or your fav butter bread)
2 oz Jarlsberg slices
1 oz ham (1-2 slices)

Heat a skillet over medium heat on the stove. Spread one side of each of the slices of bread with butter (or butter spread) to the edges. Place one slice, butter side down, on the hot skillet top with 1/2 of the Jarlsberg, all of the ham, 1/2 of the Jarlsberg and the remaining slice of bread, butter side up.

Cook, flipping once, until golden. Cut on the diagonal and enjoy!

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No need for a disclosure here. All opinions, ideas and thoughts shared here are my own and are NOT compensated. I just really like The Devil Wears Prada. And Jarlsberg cheese. But neither the folks behind the movie or the cheese have any idea who I am.

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When my kids returned to school last week, there was a moment where the silence of the house settled around me. Everything was so still. The dogs were sleeping. The kids were gone. And the whole lack-of-noise was unsettling. For that moment at least. After a summer of being surrounded by noise and action, the peacefulness wasn’t so peaceful. Each day got a little easier. And now? Oh, the blessing of quiet.

Back to school isn’t just about the kids. Yes, they are the ones who actually have to head back to the classroom with bags stuffed with supplies. But for parents, there is an adjustment too. A homework-helping, study-buddying, early-rising adjustment.

So, if your kids are back to school, maybe you should reward yourself a little. Nothing too fancy, just maybe a special lunch in honor of a smooth transition. And I have the perfect option. Brie Toast with Truffled Tomato Bruschetta. It’s creamy, earthy, sweet joy in a mouthful.

Look, I am not one to make lunch too complicated even though I work at home. But this decadent open-face grown-up grilled cheese is pretty easy, even though it’s totally a treat.

Grab your favorite brie cheese (I leave the rind on!), some sweet local cherry or grape tomatoes, a little basil and some truffle oil. Oh, and don’t forget the crusty bread. Good bread is a must for this.

Stir together the bruschetta ingredients while the bread is toasting with the creamy brie cheese. Then top the toasty brie-covered bread with the bruschetta. I love this open-face sandwich because it’s so simple to make, but tastes really spectacular.

Why not treat yourself?

Brie Toast with Truffled Tomato Bruschetta
serves 1

1 4-inch slice of crusty French bread, sliced open lengthwise
1 oz brie cheese, sliced
3/4 cup cherry or grape tomatoes, quartered
1/2 tsp truffle oil (I used white truffle oil)
2 large leaves basil, torn
salt and pepper, to taste

Preheat the oven to 375 degrees. While it’s heating, lay the brie slices on the bread and place on a baking sheet. Bake for 8-10 minutes, until the edges are golden. Use a knife to spread the melty brie around a bit.

Meanwhile, stir together the tomatoes, truffle oil, basil, salt and pepper. Let sit while the bread cooks.

Once the bread is ready, plate the two slices and top with all the tomatoes.

Enjoy!

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During the last school year, we fell into a terrible habit. Whenever a weeknight was busy, I would pretty much toss my hands in the air and yell “takeout!” Ok, maybe it was more figurative than actual hand flinging and yelling, but ultimately, the result was the same. We spend way too much money ordering food. Takeout was no longer special. Instead, it was more monotonous. Just another thing on another day.

Frankly, if I am going to spend money on food, it better be exciting. As for our budgets, this did nothing to help my husband or I pad our bank accounts. Quite the opposite.

Over the summer, I broke myself of the habit. Even when I didn’t feel like cooking, I pushed on. They say it takes 14 days to form a habit (or is it 21?). But pushing through the hardest days — the ones where I was so exhausted from the gym or worn out from a long day of work — helped me see beyond the takeout menu. Why would I spend money ordering out when I am perfectly capable of making good food at home. Especially considering that good food doesn’t mean time consuming food.

This Quick Barbecue Cheddar Sausage Sandwiches with Balsamic Onions? It’s good food. Sure, you don’t want to eat it every day. But as a once in a while dinner to get on the table fast? It’s perfect.

If you have 20 minutes, then you have time to whip up these speedy sausage sandwiches. They require about 10 minutes of cooking time (note — you want to cook the onions and sausage at the same time). And then assembly (just a few minutes there). As for the rest of the time? Use it to pull together a side dish or two — such as cut up fruit or a quickie salad.

The key to making this super fast is using precooked sausage. While I was at the Blogher ’12 Conference earlier this month, I had the opportunity to sample Hillshire Farm Gourmet Creations sausage, which is a precooked sausage available in several varieties. The Beef & Bacon variety is perfect for this sandwich — but a husky chicken sausage could work as well.

As for the onions? They really don’t need much fussing. Heat the pan and the oil, then add the onions and a little salt. Give it a stir and them let them be, stirring just a few times. They will sweat and soften on their own. And while you are doing that, butterfly the sausages and grill them. Since they are precooked, they are ready in a jiffy.

My kids — especially my sausage addict daughter — declared this sandwich a masterpiece. To round it out, I served it with watermelon chunks and a little green salad.

Quick Barbecue Cheddar Sausage Sandwiches with Quick Balsamic Onions
serves 4

1 tbsp olive oil
1 red onion, quartered and sliced into 1/4-inch slices
salt, to taste
1 tbsp balsamic vinegar
1 package Hillshire Farm Gourmet Creations Beef & Bacon Sausage
4 Portuguese rolls, sliced open
1/3 cup sharp cheddar cheese
honey barbecue sauce, to taste

Heat a medium nonstick skillet over medium heat on the stove. Add the oil and heat for 1-2 minutes. Stir in the onions and salt. Cook for 10 minutes stirring occasionally, or until softened and mostly translucent. Stir in the balsamic vinegar and cook for one more minute.

Meanwhile, heat the grill (or a stovetop grill pan). Slice the sausages in half, leaving them partially attached on one side (you are essentially butterflying the sausage). Grill until hot, flipping once — 3-4 minutes per side.

Now, it’s time to assemble your sandwiches. Place one sausage on each roll and top with 1/4 of the onions, 1/4 of the cheese and barbecue sauce, to taste. Close, slice in half and serve.

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Disclosure: This is NOT a compensated post. However, Hillshire Farms did provide me with coupons for free sausage that I used to create this recipe. All opinions are my own.

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Have you been eating outdoors? We often take our lunch down to the beach to enjoy or pile around the backyard picnic table. And picnics? We love those. When I was asked to join the “30 Days of Outdoor Dining” event put on by Land O’Lakes and Kitchen PLAY in July, I said yes in a heartbeat. It’s totally a me thing.

The event challenges bloggers to create something suitable for outdoor dining that uses a new Land O’Lakes Deli Cheese. Fun, right?

But a funny thing happened the day that I went to buy Land O’Lakes® 4 Cheese Italian Blend from my go-to grocery store. Not only did they have it (and on sale!) but I heard two other customers order it too. Seems I am not the only one intrigued by this new cheese. Kind of unusual, right? And quite honestly, eating it I wasn’t disappointed. This has some of the best qualities of American cheese — the meltiness, the size, the familiar flavor. But it has all that with a twist — a sharpness to it thanks to the Italian cheeses that are blended in. This is ideal for tossing on a burger and serving it piled high with tomatoes and onions.

It’s also perfect for melting onto ridiculously easy roll-turned-garlic bread. And then serving with roast beef and hot peppers piled high.

What? It’s true!

This Cheesy Italian Roast Beef on Garlic Bread sandwich is perfect for serving at a picnic (make ‘em, wrap ‘em up and go) or for enjoying in the backyard with friends and cold beers. Plus they are so easy to make, you needn’t worry about sacrificing your play time for these sandwiches.

Start by making the garlic bread roll. Slice the roll in half, butter it and sprinkle with garlic salt. Toast and when it’s barely golden, add the cheese. Toast again until it’s melted.

Then add the roast beef, salt it a bit and the hot banana peppers. Close it up … and it’s ready to be noshed on. And yes, this is totally outdoor perfect. But, if you want, you could make the garlic bread roll on the grill using indirect heat to make it even more outdoor appropriate. Just make sure to watch it like a hawk to prevent burning.

Be sure to check Kitchen PLAY every day for the next fabulous recipe featuring new Land O’Lakes® 4 Cheese Italian Blend or Land O’Lakes® Deli American Cheese. Then, get in on the fun by leaving a comment with your own “30 Days of Outdoor Dining” tip for dining al fresco this summer. If you do, you’ll be entered to win a lovely grilling prize pack, including one grilling spatula, one marinade brush, one set of tongs and one grill scraper. Kitchen PLAY will be giving away four prizes total, one each week! Please visit Kitchen PLAY for sweepstakes guidelines.

Cheesy Italian Roast Beef on Garlic Bread
serves 4

4 Kaiser rolls
1 1/3 tbsp butter
2 tsp garlic salt
8 slices Land O’Lakes® 4 Cheese Italian Blend
3/4 lb deli roast beef
kosher salt (or sea salt)
1/4 cup hot banana peppers

Cut open the Kaiser rolls and butter. Sprinkle with garlic salt. Toast in a toaster oven (or in an oven set to 325 degrees) until just beginning to turn a golden brown. Place a slice of cheese on each bread half and toast until melted (1-2 minutes more). Remove from the oven.

Drape 3-ounces of roast beef on each sandwich and salt to taste. Top with banana peppers and close the sandwiches. Serve immediately, or wrap and take on a picnic.

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Disclosure: This post was sponsored by Land O’Lakes as part of the Kitchen PLAY SideCar series. I was also provided with a coupon for free product. All opinions are my own.

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From this angle, you can see the lettuce piled high on whole grain bread and perhaps a hint of the ruby exterior of the lower half of a French breakfast radish. And if you look closely, you can see the not-too-thick, not-too-thin layer of easy egg salad for one. This sandwich takes mere minutes to whip up, but it feels like something special.

Working at home, it’s easy to fall into habits when it comes to lunch. Going out for a sandwich, for instance, because it’s easier than making your own. Or picking up something from the grab-and-go at the grocery store because you are there anyway. Or slapping together a thin, boring sandwich because it’s easier. Ultimately, these all aren’t really that awesome. You are either taking a whack at your budget (take-out adds up!) or find yourself eating because it’s time to eat. Shouldn’t eating be fun? And can’t it be fun without digging into your wallet?

Yes. Truly.

To make this easy lunch for one, you start with a few simple ingredients for the egg salad: hard-cooked eggs, salt, pepper and mayo. Don’t worry: your eggs don’t need to be dyed like these. But if you have leftover eggs from Easter, this is a perfect use for them.

You peel the egg and then mash it with the tines of a fork. Easy. And if you are super short on time, buy pre-cooked, pre-peeled eggs from the grocery. They are a huge timesaver.

The egg should look like this when you are done.

Now, you are almost done. Stir in a little mayo, salt and pepper until the egg salad just holds together. Then spread it on a slice of toasted whole grain bread. Top with the radishes and lettuce. Close it up and enjoy.

Who says you can’t eat well, even in the middle of a workday?

Easy Egg Salad Sandwich for One
serves 1

1 hard-cooked egg
1/2 tbsp mayonnaise
salt and pepper, to taste
2 slices whole grain bread, toasted
1 French breakfast radish, sliced very thin
1/4 cup baby greens

Remove the egg from its shell, discarding the shell. Using the tongs of a fork, mash the egg. Stir in the mayonnaise, salt and pepper until thoroughly mixed.

Spread the egg salad onto one slice of the whole grain bread into one even layer. Top with very thin slices of radishes and a pile of baby greens. Top with the other slice of bread. Cut in half.

Enjoy.

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For a minute there this morning, as my alarm blared, I couldn’t move. Buried beneath my warm blankets, the sleepiness of sheer exhaustion tried to lure me back to sleep, if only for a few minutes. But the violent, loud bleeping was annoying and today wasn’t a day to give in. I had to wish and will my muscles into action, mentally reminding myself that it’s Valentine’s Day and I had to rise. There were heart-shaped lunches to make and special muffins to serve to my little Valentines. So, I turned off the alarm in a herculean effort and forced myself out of the bed, stumbling to the kitchen where Paige was nursing a hot cocoa and Shawn was getting ready for work. Will had yet to rise, but followed soon after me.

Don’t worry, I’m not ill (that was the first question a friend asked when I told her how tired I was this afternoon). No, this is just the result of too many late nights. I’ve been working long hours and taking on a lot. I have to — it’s how I ensure that our family remains comfortable. But the less I sleep, the longer it takes to do things and the more time it takes to get to that end point when I can crawl into my warm, soft bed and relax. Sometimes, I feel like I will never have a lazy day or full night’s sleep again. But I also know that it won’t always be like this. This is the ebb to the flow, the part that I have to push through to get to the good times again. And I will get there (I hope that made as much sense to you as it did in my head.)

Today, it’s just caught up with me — the weeks of pushing myself to do more and stay up later to ensure everything is completed just so. All I want to do is collapse into bed without a laptop, camera, Blackberry or anything else. Today, I just need to rest. So, once I finish this post and hit publish, you can guess where I am headed. I need to do this for myself so that I can continue at the breakneck pace that my busy freelancing life runs at right now.

Do you ever feel like this? Am I the only one who goes for weeks without getting more than a few hours of sleep a night?

Now, about this sandwich. It’s my favorite. My absolute, hands-down, want-to-treat-myself favorite. A crusty, slim baguette is drizzled with olive oil and then layered with creamy fresh mozzarella, salty draped prosciutto, bright basil and sweet sundried tomatoes.

It smells of summer days and backyard picnics — even if you are eating it at your desk while working on a blustery winter day. It’s the kind of thing that I will make this summer in mass to share with my cousins and children on the beach. I can almost feel the sand between my toes. (Is it summer yet? I love and miss the beach so much.)

Perhaps the best aspect of this sandwich, which hits all the right notes of soft, creamy, salty, sweet and crisp, is that it takes maybe four minutes to make — including the time it takes to get everything out and put everything away. Something’s to be said for a sandwich that delivers high flavor on super-low time.

Make it. Really. It’s that simple and delicious.

Antipast0 Baguette Sandwich
serves 1

1 12-inch baguette (or 12-inch portion of a thin baguette)
1 tsp olive oil
3 slices fresh mozzarella (as thick or thin as you please)
2 oz whisper-thin slices of prosciutto
3-5 big basil leaves (or as many leaves as it takes to place them down the length of the sandwich)
5 dry-packed sundried tomatoes (as fresh as you can get)

Slice open the baguette. Drizzle one side with olive oil. Layer the mozzarella, prosciutto, basil and sundried tomatoes on top. Close the sandwich. Cut in half. Devour.

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