Grilled Turkey and Goat Cheese Sandwich

When I was a kid, my one friend Debbie and myself practically lived on grilled cheese sandwiches made with Velveeta cheese. We would be in her kitchen almost everyday during the summer months grilling up our favorite lunch. Now that I am all grown up, I thought  why not make a sandwich using one of the many different types of cheeses we not have at our finger tips in the local grocery store.

This sandwich is made using goat cheese on whole wheat bread. Sprinkle one slice of bread with goat cheese and the other with blueberry preserves. 

Add the roasted turkey to the top of the cheese and place in frying pan sprayed with cooking spray. Grill the bread open-faced style until the bread is golden brown and the cheese becomes some what melted.

Remove the bread from pan and place fresh basil leaves on top if the preserves, then put the sandwich together and return to pan and grill for about 30 seconds on each side.

I just finished making this sandwich as Michael walked through from school. He asked for a snack so I handed the grilled delight to him...he loved it! Maybe this grilled cheese is not just for grown ups after all!

Enjoy!!!

This recipe was inspired by the blog Grilled Cheese Social

Sharing at these link parties...

Elizabeth and Co

Perfect for Mother's Day ~ Blueberry Crumb Coffee Cake

I've decided that this year since my parents will be up visiting from Florida over Mother's Day weekend, I am going to have a brunch at my home for my mom. So this means getting together a few new recipes to serve the day of the brunch. I always like to throw in a few surprises.

I had just received the new issue of Victoria Bliss magazine on my nook, and as I was skimming through it this gorgeous recipe jumped off the page at me!

1 cup quick cooking oats

1 cup all purpose flour

1 cup firmly packed light brown sugar

1/4 cup sliced almonds

1/4 cu slivered almonds

1 tsp salt

1/2 cup melted butter

1/4 dried blueberries, (I used Crasins blueberry infused Crasins)

1 (16 oz) pkg. of pound cake mix

1/4 cup butter flavored shortening

2/3 cup water

2 large eggs

1/2 cup vanilla yogurt

2 tsp. vanilla extract

1/2 cup fresh blueberries

Preheat your oven to 375 degrees. Spray tube pan with cooking spray and set aside

Next in a large bowl, combine the first 8 ingredients, divide in half and set aside.

In another large bowl, combine the cake mix, shortening, water eggs, yogurt and extract. Using a hand mixer, beat the batter for 2 minutes on medium high speed.

When don mixing, pour half of the batter into your prepared tube and top with half of the crumble mixture. Pour the rest of the batter on top of the crumble mixture and then top with the remainder of the crumble mixture. Slightly press the top crumble mixture in the batter. 

Place in hot oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. let cool for 20 minutes and then remove cake from pan and let cool completely on a wire rack.

Enjoy!!!

XO

Linking this post up to parties at these super blogs...

The Best Blog Recipes

It's Overflowing

StoneGable

Anyonita Nibbles

Savvy Southern Style

Recipes and Ramblings with the Tumbleweed Contessa

Being Featured over at the Daily Dish Magazine

Today the BGFB is being featured as a host pick and the number one most clicked recipe over at the blog Daily Dish magazine.

The theme from last week's party was slow cooker or crock pot recipes. The recipe I submitted I had actually never made before but had eaten years ago. It turned out sooooo yummy that I decided to make it for my Mother's Day Brunch.

What was it you ask???

Mexican Pazole

click for recipe

Thank you so very much ladies of the Dish!

To see all of the super features just click on the link below.

The Daily Dish Magazine

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Have a great day!!!

XO