Sheet Pan Grilled Cheese Sandwiches

Make five toasted, gooey grilled cheese sandwiches at once on a sheet pan instead of carefully flipping one grilled cheese sandwich after another while hunched over a hot pan!

Ingredients :

• 6 tablespoons (3 ounces) unsalted butter

• 2 tablespoons herbed goat cheese

• 10 thick white bread slices

• 5 sharp white cheddar cheese slices

• 5 provolone cheese slices

• 5 Swiss cheese slices

STEPS :

     1. Preheat the oven and prepare a baking sheet :

Place a rack in the upper third of the oven and preheat to 425°F. The butter should melt in the oven after about 5 minutes of being placed on a baking sheet with a rim.

     2. Assemble the sandwiches and bake :

On five of the bread slices, evenly distribute the goat cheese.

Carefully tilt the pan so the melted butter coats the bottom. On the baking sheet, arrange all of the bread pieces in a single layer in the melted butter. The goat cheese should be face up.

Put 1 piece of cheddar on each slice of goat cheese bread, 1 slice of provolone on each slice of white bread, and 1 slice of Swiss on each slice of whole wheat bread.

     3. Bake :

Return the pan to the oven and bake at 425°F for another 7 minutes, or until the cheese is bubbling and the bread is starting to brown.

     4. Assemble sandwiches and return to the oven :

After removing from the oven, layer the provolone, Swiss, and a slice of goat cheese on each of the sandwiches. Back in the oven, toast the bread for 3 to 4 more minutes, until golden.

 Tortellini in Cacio e Pepe in a skillet with wilted greens

A pot of water doesn't need to be brought to a boil. This traditional Roman pasta-inspired one-pan meal couldn't be more easy.

Ingredients :

• 5 tablespoons olive oil, divided

• 1 (16–20-ounce) container of frozen cheese tortellini, or two (8–9–ounce) packets of fresh cheese tortellini

• 1 teaspoon kosher salt

• 2 teaspoons freshly ground black pepper, plus more for serving

• 1 1/2 cups water

• 3 ounces of baby spinach or kale (or roughly 3 packed cups)

• Pecorino Romano cheese, grated finely, 1 cup + more for serving

STEPS :

     1. Sear the tortellini :

In a 12-inch cast iron pan set over medium heat, warm 3 tablespoons of olive oil until shimmering. Tortellini should be added in an equal layer. Cook for 2 to 4 minutes, stirring regularly, until beautifully browned.

     2. Cook the tortellini :

Add the water, black pepper, and kosher salt. Using a wooden spoon, stir everything together while scraping away any browned bits from the pan's bottom. Cook, stirring regularly and scraping off any browned bits from the pan's bottom, until the pasta is glossy and soft and nearly all the water has drained, 3 to 5 minutes. Cover with a cover or baking sheet.

     3. Stir in the greens and cheese, then serve :

Remove from the fire and mix in the greens, a few handfuls at a time, for approximately 2 minutes, or until they are just wilted. Add the grated cheese and the last 2 tablespoons of olive oil by stirring. Serve with more cheese that has been shredded on top and freshly ground black pepper.

For up to five days, store leftovers in the fridge in an airtight container.

 Pancit Bihon (Filipino Rice Noodles)

A traditional Filipino cuisine called pancit bihon consists of stir-fried rice noodles, crisp vegetables, pork, and a flavorful sauce. Although simple enough for a family supper, this recipe is deserving of a celebration.

Ingredients :

For the pork

• 1/2 pound boneless pork belly or pork shoulder, whole slab

• 3 cups water, for boiling the pork

• 1 pinch salt

• 1/4 teaspoon ground black pepper

For the stir-fry

• 8 ounces dried pancit bihon noodles

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 1 medium white or yellow onion, chopped

• 1 large rib celery, chopped

• 2 chopped green onions, white and green sections separated

• 1 tablespoon patis (fish sauce)

• 1 medium carrot, peeled and julienned

• 2 cups green beans, cut into 1-inch pieces with the edges trimmed

• 3 cups shredded green cabbage

• 1 1/2 cups broth, from cooking the pork

• 2 tablespoons toyo (soy sauce)

• 1 tablespoon calamansi juice (or lemon juice)

• 1 pinch salt

• 1/4 teaspoon ground black pepper

For serving

• 1/4 cup patis (fish sauce)

• 1 tablespoon calamansi juice (or lemon juice)

STEPS :

     1. Cook the pork :

Trim off and discard any extra fat from the pork using a sharp knife.

Put the pork and 3 cups of water, or enough to cover the meat, in a medium stockpot. Add some salt and pepper.

Over medium heat, bring to a simmer, then cover and reduce heat to maintain a simmer. Cook 45 minutes until cooked. 

For the stir-fry, set aside 1 1/2 cups of the pig stock. Remove the meat from the liquid once it is fork-tender and let it cool on a chopping board for 10 to 15 minutes. Cut the meat into pieces measuring 1/2 inch. Place aside.

     2. Soften the bihon noodles : 

The dry noodles should be put in a big bowl. Use your fingers to sprinkle water over the noodles in a small basin of water until they are moist. Sprinkle water onto the noodles often until they become soft and malleable but not mushy. Place aside.

     3. Stir fry the vegetables :

Over medium heat, place a wok or big skillet. Include the oil. Add the garlic, onion, celery, and the white portions of the green onions to the hot oil and stir-fry for about 2 minutes, or until tender and aromatic. 

Add the fish sauce, or patis. Stir-fry the carrot and green beans after adding them until they start to soften. Add the cabbage shreds and thoroughly combine.

     4. Add the pork, noodles, and sauce :

Sliced, cooked pork should be added to the mixture. Toyo (soy sauce), calamansi juice, and 1 1/2 cups of the saved pork stock should all be added. Mix by stirring.

Add the soggy noodles, bihon. Noodles and the remaining ingredients should be thoroughly combined.

Put a lid on the pan. Cook the noodles, tossing regularly, until they soften and are thoroughly combined with the other ingredients. The broth will coat the noodles and give them a light brown color as they simmer, turning the white noodles transparent. The longer the soup simmers, the more it is eventually absorbed by the noodles, producing a dry pancit noodle meal. It will take a total of 8 to 10 minutes.

     5. Season and serve :

Add salt and pepper to taste and sprinkle it all over. As a garnish, use the green parts of the green onions.

Serve heated with patis and calamansi juice dipping sauce.

The optimum time to serve pancit bihon is right away after cooking. If there are any leftovers, you may keep pancit in the fridge for up to a day in a closed container. Use the microwave or the stovetop to reheat. Pancit bihon should not be frozen since the vegetables wilt and the noodles get wet.

 Copycat Ronto Wraps

They surpass the ones at Disneyland in quality.

Ingredients :

• 4 fully cooked links of smoked pork sausage, or around 1 pound of your favorite sausage

Peppercorn Sauce (makes about 1 cup):

• 3/4 cup mayonnaise

• 1/4 cup apple cider vinegar

• 1 tablespoon honey

• 2 teaspoons ground black pepper

• 1/2 teaspoon kosher salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/8 teaspoon cayenne pepper

Slaw Dressing (makes about 1/2 cup):

• 1/4 cup apple cider vinegar

• 2 tablespoons olive oil

• 2 tablespoons honey or agave nectar

• 1/4 teaspoon cumin

• 1/4 teaspoon chili powder

• 1/4 teaspoon kosher salt

For Assembly:

• Green cabbage, shredded into 4 cups (from a 10-ounce bag or half a small cabbage)

• 1 large carrot, coarsely grated or julienned

• 4 flatbreads (pizza, naan, lavash, or wheat tortillas), either prepared or purchased

• 1/4 cup optional fresh leafy herbs like cilantro, parsley, or dill

STEPS :

     1. Cook the sausages : 

On the stovetop, warm up a medium-sized skillet or grill pan over low heat. The sausages should cook for around 6 minutes after being added. After six minutes, flip the sausages over and continue cooking. 

The sausages should be cooked for an additional 2 minutes on each side, or until they have some grill or browning marks and are thoroughly heated. Increase the heat to medium-high. Put the sausages in a plate and reserve.

     2. While the sausages are cooking, make the peppercorn sauce, dressing, and coleslaw : 

To make the peppercorn sauce, combine the mayonnaise, vinegar, honey, salt, black pepper, garlic powder, onion powder, and cayenne in a small bowl. 

Create the coleslaw dressing and the slaw dressing: Combine the salt, cumin, chili powder, olive oil, honey, and vinegar in a jam jar. Shake the dressing until everything is well-combined and the honey has dissolved. 

Combine the cabbage, carrots, and coleslaw dressing in a mixing dish. Toss to distribute the dressing among the vegetables.

     3. Assemble the wraps :

The flatbreads can be softened and made malleable by warming them briefly in the microwave or over low heat in a skillet.

Place a wrap on a dish and assemble. Put a few tablespoons of peppercorn sauce on top, add a sausage, and then heap on the coleslaw. Before serving, if preferred, garnish with fresh herbs. 

Storage advice: The sauce and vinaigrette will keep for up to a week in the refrigerator in tightly-lidded containers. 

 Plantain Chips

These golden, beautifully crisp baked plantain chips are made by slicing into small rounds on a mandoline and baking them immediately on a baking sheet.

Ingredients :

• 2 medium green plantains, each measuring around 9 1/2 ounces,

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

STEPS :

     1. Preheat the oven :

Set up the oven's racks in the top and bottom thirds. Turn the oven on to 375°F.

     2. Prepare the plantains : 

After rinsing, pat the plantains dry. With a sharp knife, cut each of the ends off. Be careful not to cut into the meat when you score the plantain's peel lengthwise with the knife. To separate the two and peel the plantains, slide your thumb between the skin's scored area and the plantain's flesh.

     3. Cut the plantains :

Slice the plantains into rounds that are 1/16-inch thick using a mandoline. Alternatively, hand-cut the plantain into rounds that are 1/16-inch thick using a sharp knife. If cutting by hand, be sure to do so as evenly and as nearly to 1/16 inch thick as you can. Instead of producing a delicate crisp, thicker rounds will produce a more toothsome crunch.

     4. Toss the plantains :

Olive oil and 1 teaspoon kosher salt should be combined in a sizable bowl. Rounds of sliced plantains should be added to the oil and salt mixture, and each should be given a hand toss to coat. Ensure that any plantain slices that may have come together must be carefully separated and coated.

     5. Spread the plantains on rimmed baking sheets : 

On two rimmed baking pans that aren't lined, spread out the coated plantain rounds in a single layer. The corners of the rounds should touch but not overlap because they will shrink in the oven.

     6. Bake the plantain chips :

In the top and bottom thirds of the oven, arrange the chips. Bake for 7 minutes at 375 °F. Transversely and vertically rotate the pans. Once the plantain chips are golden to golden brown, dry and firm to the touch, and easily release from the pan, bake for an additional 8 to 9 minutes. Put only those chips back into the oven for an additional minute, or until they are no longer soft or adhering to the pan, if any of the chips feel soft or are doing so.

     7. Finish the plantain chips and serve :

While still warm from the oven, season the plantain chips with additional salt, if desired. At room temperature or heated, serve. 

Plantain chips can be kept for up to three days at room temperature in an airtight container.

 Use an air fryer to make the best, most delicious zucchini

Ingredients :

• 2 medium zucchini (about 1 pound total)

• Kosher salt, plus a touch, for seasoning the zucchini, 1/2 teaspoon

• 1/3 cup plain fine breadcrumbs

• freshly grated Parmesan, plus additional for serving, 3 teaspoons

• 2 teaspoons cornstarch

• 1/2 teaspoon garlic powder or 1 teaspoon garlic granules, optional

• 1/4 teaspoon freshly ground black pepper

• 1 pinch cayenne, optional

• 1 tablespoon olive oil

• Cooking spray

STEPS :

     1. Prepare the zucchini :

Cut off the zucchini's ends. Rounds of zucchini 3/16 inch thick should be cut off. Add a pinch of salt and the zucchini to a medium bowl. Toss the zucchini with the salt using a rubber spatula, a big spoon, or your hands and put aside for 5 minutes to let some of the liquid drain out.

     2. Meanwhile, prepare the breadcrumb mixture :

Breadcrumbs, Parmesan (if used), cornstarch, granulated garlic (if using), freshly ground black pepper, a dash of cayenne (if using), and the final 1/2 teaspoon of salt should all be combined in a small bowl.

     3. Dry the zucchini and prepare the air fryer :

There will be some moisture on the zucchini and a small amount in the bowl after 5 minutes. Just a small amount of the extra moisture should be drawn out, not the entire amount. To remove as much of the extra moisture from the zucchini rounds as you can, use a clean kitchen towel or paper towel. There's no need to remove it from the bowl one at a time or move it. 

If your air fryer needs to be warmed up, set it to 325°F. Use the "air fry" setting if your air fryer has other settings.

     4. Coat the zucchini in oil and divide into batches :

Use your hands (or a spoon or spatula) to toss the zucchini with the olive oil until the zucchini rounds are evenly coated. You may need to coat and cook the zucchini in batches, depending on the size of your air fryer (see recipe note). Two batches of the zucchini coated in oil should be used.

     5. Toss the zucchini in the breadcrumb mixture :

Toss the zucchini rounds in the breadcrumbs using a large spoon or spatula (the breadcrumbs have a tendency to stick to your hands). The first set of zucchini should receive around half of the breadcrumb mixture.

     6. Air fry the zucchini :

Spray nonstick cooking spray on the air fryer's basket. The coated zucchini rounds should be arranged in an equal layer. It's acceptable if a few of them somewhat overlap. As it cooks, it will decrease. Bring the basket back to the air fryer and cook for 10 minutes at 325°F. 

Cook the zucchini rounds for a further 8 to 12 minutes, or until they are soft and the coating is golden brown and crispy.

   If preferred, add additional Parmesan to the zucchini before plating it. If serving right away, place the zucchini on a wire rack to prevent it from becoming too soggy. Recoat and air fried the remaining zucchini as before. 

For up to three days, leftover zucchini can be kept in the refrigerator in an airtight container.