Grilled Veggies and Melted Almond Cheese Sandwich
We grilled veggie kabobs over the weekend and of course I ended up having quite a bit of veggies left. I think my youngest child managed to nibble a slice of zucchini while my teenager tossed hers away when I wasn’t looking. I don’t want to become a micromanaging parent when it comes to the food on their plates but I’m determined to get them to eat more vegetables and actually enjoy them.
But even to me all those veggies scraped off the kabob stick really didn’t sound appetizing in reheated form. I’m honestly not that inspired in the kitchen these days but I had picked up some almond cheese, mozzarella style, at Whole Foods and had been wanting to try it. The package claims it melts and tastes great but, being made out of almonds, I was a little skeptical.
Delicious! This sandwich is kid-approved.
Amazingly this almond cheese does melt and does taste great. These little sandwiches turned out delicious and both kids loved them. My youngest, who is by far the pickiest eater in our house, asked for seconds! I will definitely use this cheese again.
- Leftover veggies, I used red onions, zucchini, yellow squash.
- Almond Cheese, Mozzarella Style, sliced
- Coconut oil for frying.
After slicing the cheese, which has a soft texture like mozzarella, I placed on the bottom of the bun and put that into the pan. Since my veggies needed reheated, I put those right in the pan with the sandwich. Once everything was heated, I layered the veggies on top of the cheese and topped with the other half of the bun. I warmed that up slightly but you could heat it longer to get a nice toasted crunch.
Peanut butter balls dipped in chocolate resemble the nut from the Ohio Buckeye tree. Native Americans used to mash the toxic nut-seed and toss into fishing watering holes to stun the fish for easier catching. Legend also says buckeyes bring good luck.
These are one of my favorite treats. I don’t make them often though because they are messy and loaded with fat and sugar. For years I’ve been experimenting with different recipes trying to get the dough to be less creamy and messy and more crumbly and dry like a Reese’s peanut butter cup. Yes, I take my peanut butter and chocolate concoctions seriously. The results have always been disappointing.
But then it hit me one day to try using dry roasted peanuts instead of peanut butter. One simple ingredient switch and I was able to cut back on the sugar and butter. Compare to the original recipe which calls for a pound of sugar and a stick of butter! Amazingly the texture is now similar to Reese’s peanut butter cups, which I prefer. Enjoy this recipe. I can’t promise these buckeyes will bring you good luck but they will bring you joy!
The Best Buckeyes Candy Recipe
- 16 oz jar of roasted, lightly salted peanuts
- 2 tablespoons butter
- 3/4 cup confectioners sugar
- 11.5 ounces milk chocolate chips
Process peanuts in a food processor until mixture is crumbly and begins to stick. Be careful not to over process. You do not want to make peanut butter. Add butter and sugar and pulse mixture to blend thoroughly. Dough should be a bit dry but easily rolled into balls. Scoop out by tablespoons and form balls. Place balls on a tray lined with wax paper. Freeze for 30 minutes. Melt chocolate chips in a double boiler and dip balls into chocolate using a toothpick, return to tray. Once all balls are dipped into the chocolate, freeze until chocolate hardens. Enjoy! Makes about 2 dozen buckeyes.