#savorysweet

The Insane Grilled Cheese Sandwich - Brown Sugar Mama is the best grilled cheese you'll ever have. The richness of sharp cheddar and Monterey Jack cheeses is matched with the smoky goodness of bacon in this sweet and savory masterpiece. A blend of brown sugar and spices adds to the flavor. All of the flavors come together in one bite!

Ingredients: 2 slices of thick-cut bread. 2 tablespoons unsalted butter, softened. 2 ounces sharp cheddar cheese, shredded. 2 ounces Monterey Jack cheese, shredded. 2 slices of cooked bacon. 2 tablespoons brown sugar. 1/2 teaspoon cinnamon. 1/4 teaspoon cayenne pepper optional. 1/4 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: In a small bowl, combine the brown sugar, cinnamon, cayenne pepper if using, salt, and black pepper. Mix well to create a sweet and spicy seasoning blend. Spread one tablespoon of softened butter on one side of each slice of bread. Place one slice of bread, buttered side down, in a preheated skillet over medium-low heat. Quickly layer the shredded sharp cheddar and Monterey Jack cheeses on the bread in the skillet. Crumble the cooked bacon evenly over the cheese. Sprinkle the sweet and spicy seasoning blend evenly over the bacon. Top with the second slice of bread, buttered side up. Cook the sandwich for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. Remove the sandwich from the skillet and let it cool for a minute before slicing it diagonally. Serve your Insane Grilled Cheese Sandwich - Brown Sugar Mama hot and enjoy!

Prep Time: 10 minutes

Cook Time: 8 minutes

Sesame Chicken is a popular Chinese dish characterized by its crispy texture and savory-sweet flavor. This recipe combines tender chicken pieces with a flavorful marinade and crunchy sesame seeds, creating a delightful dish that's perfect for any occasion.

Ingredients: 500g chicken breast, diced. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon garlic powder. 1 teaspoon ginger powder. 2 tablespoons cornstarch. 2 tablespoons water. 2 tablespoons vegetable oil. 2 tablespoons sesame seeds. Green onions, chopped for garnish.

Instructions: Put honey, soy sauce, sesame oil, rice vinegar, garlic powder, and ginger powder in a bowl and mix them together. Put the diced chicken in the bowl and let it sit for 30 minutes. Make a slurry with water and cornstarch in a different bowl. In a pan, heat the vegetable oil over medium heat. Mix cornstarch with water and roll chicken in it. Then, cover it with sesame seeds. It should take about 5 to 7 minutes of frying the chicken in hot oil until it is golden brown and fully cooked. It's time to drain the chicken. Take it out of the pan and put it on a plate lined with paper towels. Before serving, sprinkle with chopped green onions.

Prep Time: 35 minutes

Cook Time: 10 minutes

This Thai-inspired salad is a perfect blend of sweet and savory flavors. Grilled corn and ripe peaches are paired with quinoa and a zesty dressing to create a delightful and nutritious dish.

Ingredients: 2 ears of fresh corn, husked. 2 ripe peaches, sliced. 1 cup quinoa. 1 red bell pepper, diced. 1/2 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted peanuts, chopped. 1/4 cup red onion, thinly sliced. 2 tablespoons olive oil. 2 tablespoons lime juice. 2 tablespoons fish sauce. 1 tablespoon honey. 1 teaspoon Sriracha sauce adjust to taste. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the fresh corn after brushing it with olive oil. The corn should be grilled for 8 to 10 minutes, turning it over every so often, until it's nicely charred. Take it off the grill and let it cool down a bit before cutting the corn kernels off the cobs. While the corn is on the grill, wash the quinoa in cold water and cook it as directed on the package. Use a fork to fluff it up after it's done cooking, then let it cool down. Put the grilled corn kernels, peaches, red bell pepper, cilantro, mint leaves, roasted peanuts, and thinly sliced red onion in a large bowl. Mix the ingredients together. Whisk the fish sauce, honey, lime juice, and Sriracha sauce together in a small bowl until everything is well mixed. Drop the salad ingredients into the large mixing bowl. Add the dressing. Carefully toss the salad to cover it all. Toss the salad again after adding the cooked quinoa. To make it taste better, add more salt, pepper, or Sriracha sauce. If you want, you can add more cilantro and mint leaves to the Thai Grilled Corn and Peach Quinoa Salad before serving it. Have fun with your tasty and cool salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Grilled Peach Salad with Mint Pesto is a delightful combination of sweet and savory flavors. The grilled peaches add a smoky sweetness to the crisp greens, while the mint pesto dressing adds a refreshing kick. It's perfect for a light summer lunch or as a side dish for grilled meats.

Ingredients: 4 ripe peaches, halved and pitted. 6 cups mixed greens e.g., arugula, spinach, and lettuce. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup toasted pecans, chopped. 1/4 cup crumbled goat cheese. Salt and pepper to taste. Olive oil for grilling.

Instructions: Warm up the grill over medium-high heat. Add salt and pepper to the peach halves and brush them with a little olive oil. Put the peaches on the grill with the cut side down. Cook for two to three minutes, or until grill marks appear. To make it a little softer, flip it over and grill for another two to three minutes. Take the peaches off the grill and give them a minute or two to cool down. Mix the mixed greens, cherry tomatoes, red onion, and toasted pecans together in a large salad bowl. Cut the grilled peaches into wedges and put them in the salad. Mix the mint pesto see below for how to do it with a little olive oil in a small bowl. Put the mint pesto dressing on top of the salad. Chopped goat cheese should be put on top of the salad. Gently toss everything together to mix it up. If you think it needs more salt and pepper, add it. Right away, serve the Grilled Peach Salad with Mint Pesto.

Prep Time: 15 minutes

Cook Time: 6 minutes