Originally from: http://feedproxy.google.com/~r/pwcooks/~3/K6VCfaNJkIo/
This is something neat to do with delicious food so we wanted to repost it for you! Enjoy!
In springtime of last year, I was in Los Angeles with my mother-in-law, my sister, and my daughter Alex. We went all over the place, checking out restaurants and shops and trying bites of delicious food here and there. We also ate at Sur, the restaurant of Real Housewives of Beverly Hills Lisa Vanderpump, but that’s on the long list of Things I’ve Done But Have Forgotten to Write About. I need to start knocking things off on that list before it gets too long!
Anyway, one of the miscellaneous food places we went to was a cool little establishment called Stir Market, and they had this outlandishly preposterous grilled cheese sandwich, which featured buttered bread, cheese inside, outside, over, under, and all around.
Again: It was preposterous.
It’s been on my mind, so I made a replica yesterday…with one important exception! I did not have even a suggestion of good bread in the house…and good bread is absolutely required if you want to make this sandwich. The bread I used was fine, but it was soft and without form and void, and darkness was upon the face of the yeast.
(Sorry. Had a Genesis moment there.)
Anyway, please don’t make this sandwich unless you have a nice, substantial sourdough sandwich bread or some hearty Italian or French bread. One that isn’t soft and that doesn’t easily get soggy.
And make no mistake: my sandwich below turned out just fine! I ate every bite. But to quote the legendary 80’s pop artist Tiffany, “It coulda been so beautiful…”
First: Usually when you make a grilled cheese, it’s customary to grab…well, some cheese. I used a mix of cheddar…
And Monterey jack.
Always grate your own!
Now, you need some soft, soft butter. This was leftover from some lofty cookie idea I had on Saturday—one, by the way, I got distracted and forgot about. It’s how I roll.
And now I want a cookie.
Because I used soft, soft bread, I didn’t want it to get soggy, so I just spread on a super thin amount. If you use sourdough or other substantial bread, go ahead and spread on a little more. Just remember that the cheese will produce a little grease as it melts…which is why cheese is so dang good.
Sprinkle a small amount of cheese on both halves, making sure the cheese sticks to the buttah.
Turn over one of the slices (yes, butter and cheese side down, but it will be fine!) and put a nice layer of cheese on top. This will actually be the gooey center.
I’m not sure there’s going to be enough cheese in this sandwich.
Carefully lift the other piece and put it on top of the piece with the filling. Is this the craziest thing you’ve ever seen in your life?
It’s not?
Okay, fine. Maybe it’s the 17,449th craziest thing in your life.
But at least that’s something!
Place it in a skillet over medium-low (to medium, depending on how hot your stove gets) heat. I think a nonstick skillet might be the best bet…but I decided to take a walk on the wild side with iron.
Take a peek every now and then and make sure it isn’t burning…and when it looks nice and golden brown and—yes—crispy (look at that surface!) flip it to the other side. Then just keep on cooking it until the center is melted and gooey. You might need to flip it over another time or two to make sure it doesn’t burn before the cheese is melted. You can always turn the heat down if you feel you need a little more time.
Ahhh. It’s done! You can see that nice, thin, crispy outer coating. You can also see the softness of the bread. That won’t happen to you because you’re going to use good bread, right?
Good lands. I don’t say that very often, and when I do, it usually involves melted cheese.
Enjoy every bite! And use whatever melting cheese you want. (Swiss would be astounding.)
And at the risk of sounding like a broken record: Use good, crusty, substantial bread! You won’t be sorry.
Here’s the printable!
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Sometimes you just need a big honkin’ plate of pork chops dripping with bell pepper gravy. I made this recipe yesterday, Snapchatting in real time along the way. And by the way, if you’re saying to yourself, “I do NOT get Snapchat,” please know that I was in the same boat probably three months ago. I thought it was the most hieroglyphic-esque app there was, and I didn’t think I’d ever understand it. 
First, make the seasoning for the pork chops: Flour, lemon pepper, seasoned salt, cumin, cayenne, salt, pepper, and love. 
Stir it together…
And dredge thin, bone-in breakfast chops in the mixture, shaking off the excess. 
Heat vegetable (or olive!) oil in a large skillet over medium heat and add 3 of the pork chops. 
Move the pork chops around the skillet a bit and let them cook until they’re sizzling around the edges and golden on the first side.
After a couple of minutes, use tongs or a fork to turn them over. Look how gawgeously gawgeous they are!
Finish cooking them on the second side, about 1 1/2 minutes or so, then remove them to a plate. 
Finish frying the rest, then set them on the plate and keep the chops warm! You can cover them with foil, or you can invert a second plate on top. Or you can do the hokey pokey and you can turn yourself about.
Turn off the skillet while you get some veggies ready. (Or, if you’re organized, which I am not, you can prep these veggies before you even start this whole adventure.) Slice an onion…
A green and yellow bell pepper…
And a red bell pepper. 
Turn the skillet to medium heat and throw in all the veggies.
Cook them for about 8 to 10 minutes, stirring frequently, until they have some nice color and are soft but not mushy. 
Remove the veggies from the pan and add 3 tablespoons butter and 3 tablespoons flour. 
Whisk the flour into the butter to make a roux…
Then cook the roux until it’s lovely and deep golden brown.
Add broth and whisk to combine…
Then cook the sauce/gravy, whisking constantly, until it’s nice and thick. Season it with salt and pepper and give it a taste, and if it’s overly thick, just splash in more broth. 
For a little added richness and creaminess, splash in a little cream. 
Whisk it in, take a whiff, and dream about a time, five to six minutes from now, when you’re going to get to lap up this lusciousness.
Give it a final taste and make sure it’s poifect!
Now—you guessed it—add the peppers back to the skillet. 
And stir it all together. 
Pork chops + Potatoes + Plate = Progress! 
Spoon the sauce over the top. 
Yes! 
Word on the street is that it’s National Pancake Day! Now, I always think of “Pancake Day” as Shrove Tuesday or Fat Tuesday, the day before Lent begins. But evidently National Pancake Day is something completely different. 
We’ve also got some fabulous pancake options from my friends over in my 
And 
Now, it’s been established that I do not like bananas. But these 
