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Muenster Apple and Maple Bourbon Bacon Grilled Cheese

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Muenster Apple and Maple Bourbon Bacon Grilled Cheese

This post is sponsored by Pure Canadian Maple Syrup. I was compensated, but all opinions are 100% my own. 

Muenster, Apple, and #Maple #Bourbon Bacon Grilled Cheese

Hey grownups, do you eat grilled cheese?

Uhhh- you should! 

My friends at Pure Canadian Maple sent me a giant package with lots of maple syrup involved and I knew what I wanted my first recipe to include….BACON! Maple + Bourbon = insane flavor, that’s all I have to say! 

I started off by creating a little marinade: half maple syrup +  half bourbon. Then, I let the bacon soak for about 30 minutes, so that it would become infused with flavor. On to my pan they went to cook and get crispy.

Maple Bourbon Bacon

Of course the alcohol is burned off during this process, but luckily the bourbon flavor stays. 

Maple + Bourbon = Love. 

Now for the fun part. I made this bacon around 10:15 in the morning. I wasn’t in the mood for breakfast, but “I could eat lunch.” Yes, I sometimes I eat lunch before 11AM (don’t judge!). Grilled cheese sounded just fab.

Muenster, Apple, and #Maple #Bourbon Bacon Grilled Cheese

No words can really describe the party that will happen in your mouth if you make this recipe! 

Ingredients for Muenster Apple and Maple Bourbon Bacon Grilled Cheese recipe

  • uncured bacon
  • bourbon
  • Pure Canadian Maple Syrup
  • multi-grain bread
  • muenster cheese, thinly sliced
  • apple, thinly sliced
  • Maple Bourbon Bacon, cut in half
  • butter
Muenster, Apple, and #Maple #Bourbon Bacon Grilled Cheese

I’ve been putting maple syrup on/in everything lately. We’ve already had a couple fall-like days here in Minnesota (sigh), so honestly, maple syrup is a perfect addition to pretty much anything! There are a few reasons why I am a maple syrup lover. Let’s discuss…

  • 1 ingredient
  • Pure
  • No artificial additives
  • Excellent source of magnesium and zinc
  • Vegan and paleo-friendly
  • Gluten-free
  • Most importantly, it tastes good!
Maple Sugar Alternative Infographic #MapleSyrup #Vegan #GlutenFree

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Muenster, Apple, and Maple Bourbon Bacon Grilled Cheese

Muenster, Apple, and Maple Bourbon Bacon Grilled Cheese

  • Author: Lee Hersh
  • Total Time: 50 minutes
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Ingredients

Scale
  • For the bacon:1 pound uncured bacon
  • 2 tablespoons bourbon
  • 2 tablespoons Pure Canadian Maple Syrup
  • For the Grilled cheese 2 pieces of multi-grain bread
  • 2 pieces of muenster cheese, thinly sliced
  • 4 pieces of apple, thinly sliced
  • 1 piece of Maple Bourbon Bacon, cut in half
  • ½ tablespoon butter

Instructions

  1. For the bacon:First, place bacon in a medium sized bowl. Then, pour in Pure Canadian Maple Syrup and bourbon. Toss to make sure everything is evenly coated. Let sit in the fridge for about 30 minutes.
  2. Next, heat a non-stick frying pan to medium/high heat. Then, place bacon strips on pan (I did four at a time). Cook for a few minutes or until you can see the edges turning golden brown. Use a fork to flip and cook for 1-2 more minutes, or until it reaches your desired texture.
  3. Place cooked bacon on a plate lined with paper towels. Pat with another paper towel on top to remove excess grease.
  4. To finish cooking the rest of the bacon, pour existing bacon grease from pan into a small container and wipe clean with paper towels. Note: There will be black residue from the bourbon and maple mixture, it should wipe clean with paper towel if you are using a nonstick pan. 
  1. For the Grilled cheese:Prepare your grilled cheese by lining a piece of multi-grain bread with thinly sliced muenster cheese. Then, add on the apple slices and bacon. Place 2nd piece of bread on top.
  2. Heat a nonstick pan to medium heat and rub with butter or coconut oil. Place sandwich on pan and cover. Let cook for about 3 minutes or until the bread begins to brown.
  3. Flip and cover again. Let cook for an additional 2-3 minutes or until the bread begins to brown.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes

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Olive Oil Parmesan Grilled Corn

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Olive Oil Parmesan Grilled Corn

Spice up your corn with olive oil and parmesan cheese for the most flavorful, EASY summertime side that can be made right at home on your grill!

Spice up your corn with Olive Oil and parmesan cheese for the most flavorful, EASY summertime side that can be made right at home on your grill!

If you are anything like me, you love grilled corn. Growing up in the midwest has given me the luxury of living near hundreds of farm fields filled with this knee-high love. 

There’s nothing better than State Fair’s roasted corn stand. A little dip of butter and some salt. Ohh baby. Speaking of the state fair, growing up that was one of my summer jobs! I’d help run the Wisconsin State Fair’s apparel booth. Fun stuff. 

For this recipe, I wanted to get a little bit more creative than the classic butter + salt combo. Insert —> EVOO + parmesan cheese + basil.

Spice up your corn with Olive Oil and parmesan cheese for the most flavorful, EASY summertime side that can be made right at home on your grill!

It’s so easy to make and I almost guarantee that you have all of these ingredients in your kitchen already! You’ll for sure need a piece of tin foil, so that you can wrap your corn and seal in some moisture as it’s cooking on the grill. It only takes 5 minutes to prep and you’re on your way to corn on the cob heaven.

Spice up your corn with Olive Oil and parmesan cheese for the most flavorful, EASY summertime side that can be made right at home on your grill!
Spice up your corn with Olive Oil and parmesan cheese for the most flavorful, EASY summertime side that can be made right at home on your grill!

ENJOY!!!

Basic Ingredients

  • 4 ears of corn
  • ⅓ cup grated parmesan cheese
  • ½ cup EVOO
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • salt and pepper, to taste

How to make Olive Oil Parmesan Grilled Corn

  1. Preheat grill to 400ºF.
  2. Prep corn by shucking and placing all 4 on a large piece of aluminum foil. Set aside.
  3. Make your Olive Oil Parmesan mixture by mixing together grated parmesan, EVOO, dried basil, garlic powder, and salt and pepper.
  4. Next, dress up your corn by rubbing them down with your marinade. Wrap the corn in your aluminum foil, so that they can properly steam/cook on the grill.
  5. Place aluminum foil pack on grill for around 30-35 minutes, or until the corn is cooked all the way through.

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Spice up your corn with Olive Oil and parmesan cheese for the most flavorful, EASY summertime side that can be made right at home on your grill!

Olive Oil Parmesan Grilled Corn

  • Author: Lee Hersh
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Description

Spice up your corn with olive oil and parmesan cheese for the most flavorful, EASY summertime side that can be made right at home on your grill!

Ingredients

Scale
  • 4 ears of corn
  • ⅓ cup grated parmesan cheese
  • ½ cup EVOO
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • salt and pepper, to taste

Instructions

  1. Preheat grill to 400ºF.
  2. Prep corn by shucking and placing all 4 on a large piece of aluminum foil. Set aside.
  3. Make your Olive Oil Parmesan mixture by mixing together grated parmesan, EVOO, dried basil, garlic powder, and salt and pepper.
  4. Next, dress up your corn by rubbing them down with your marinade. Wrap the corn in your aluminum foil, so that they can properly steam/cook on the grill.
  5. Place aluminum foil pack on grill for around 30-35 minutes, or until the corn is cooked all the way through.

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Crock-Pot Chicken Quinoa Enchilada Soup

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Crock-Pot Chicken Quinoa Enchilada Soup

Whip out that crock-pot and pile in all of your favorite ingredients to make this stupid-easy Crock-Pot Chicken Quinoa Enchilada Soup! 

Crock-Pot Chicken Quinoa Enchilada Soup

One of the first series I ever did on FFF was One-Pot Sundays. Each Sunday during the fall/winter, I would post a meal that could be prepped in a single pot. Ie: Crock-Pot Maple Cinnamon Steel Cut Oats, Cashew Chicken Quinoa Bake, and Roasted Red Pepper Quinoa Chili. I loved the series, you loved the series, so I decided that I was going to amp up my one-pot meals this winter…just for you.

And me. Duh.

quinoa-chicken-enchilada-soup

My inspiration for this recipe actually comes from my good friend Abbie! We do dinners together often and the other week she made a very similar rendition to this Chicken Quinoa Enchilada Soup, except for hers was made on the stove top. Abbie and I are alike in that when we are cooking for ourselves (or our families), we NEVER write anything down or measure. Add a little bit of this and a little bit of that and maybe some more of that and voila. Dinner is served!

I tell you, Abbie is one of the best non-measuring cooks I’ve ever met. 

crock-pot-chicken-quinoa-enchilada-soup-6

You pretty much throw all of the ingredients, RAW, into a big ol’ crock-pot and let it simmer. That’s one of the reasons why I love quinoa so much. It’s such an easy seed to throw into crock-pot soup or chili because it will for sure cook AND give the dish a boost of protein and texture. Ancient Harvest Quinoa’s Tri-Color Harmony Blend is definitely my fav. I’ve always got like 3 boxes in my cabinet at all time. 

Once the chicken is fully cooked (about 3 hours in on high) you remove it, shred it, and put it back in for a few more minutes of simmer time. This recipe is actually difficult to mess up. If you are looking for a healthier enchilada sauce, I recommend Frontera Foods because the ingredient list is pretty short. Or…you can make your own!

crock-pot-chicken-quinoa-enchilada-soup2

I topped my soup with fresh avocado and some Colby jack cheese.

Don’t forget the tortilla chips. I’ll take any excuse to eat tortilla chips with a meal Ask anyone. 

crock-pot-chicken-quinoa-enchilada-soup5

This post is sponsored by Ancient Harvest Quinoa. I was compensated and all opinions are my own. Thanks for supporting Fit Foodie Finds! 

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Basic Ingredients for Crock-Pot Chicken Quinoa Enchilada Soup

  • chicken breasts
  • Ancient Harvest Tri-Color Harmony Quinoa
  • black beans
  • kidney beans
  • white northern beans
  • sweet corn
  • diced tomatoes
  • diced green chilies
  • chicken broth
  • water
  • enchilada sauce
  • chili powder
  • garlic powder
  • salt
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Whip out that crock-pot and pile in all of your favorite ingredients to make this stupid-easy Crock-Pot Chicken Quinoa Enchilada Soup!

Crock-Pot Chicken Quinoa Enchilada Soup

  • Author: Lee Hersh
  • Total Time: 4 hours 5 minutes
Print Recipe
Save Recipe

Description

Whip out that crock-pot and pile in all of your favorite ingredients to make this stupid-easy Crock-Pot Chicken Quinoa Enchilada Soup!

Ingredients

Scale
  • 2 large chicken breasts
  • 1cup Ancient Harvest Tri-Color Harmony Quinoa, uncooked
  • 1 15 oz. can black beans, rinsed
  • 1 15 oz. can kidney beans, rinsed
  • 1 15 oz. can white northern beans, rinsed
  • 1 15 oz. can sweet corn
  • 1 28 oz. can diced tomatoes
  • 1 4 oz. can diced green chilies
  • 4 cups low sodium chicken broth
  • 2 cups water*
  • 2 cups enchilada sauce (I used Frontera Foods)
  • 4 tablespoons chili powder
  • 2 teaspoons garlic powder
  • salt, to taste

Instructions

  1. Place 2 large chicken breasts on the bottom of a large crock-pot. Then, place the rest of the ingredients on top.
  2. Turn crock-pot to high and let cook for 3 hours.
  3. Then, remove chicken breasts and shred with 2 forks. Place back in the crock-pot and let cook for an hour longer.
  4. Top with fresh avocado, shredded cheese, and tortilla chips
  • Prep Time: 5 minutes
  • Cook Time: 4 hours

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Creamy Blueberry Oatmeal

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Creamy Blueberry Oatmeal

Guess who hit the ultimate jackpot of “Breakfast Swag?” When I say I. found. swag. I mean I found amazinglyawsesomeness-spoons-for-my-oats. 

Creamy Blueberry Oatmeal

Minneapolis is filled with the most fantastic boutiques. One of my favorites just so happens to be a few blocks away: Bibelot. Their products are fresh and modern and they also highlight local artists! me like. Plus, their kitchenware is just beyond adorable, like my spoons by Zak! Designs for example. I have been searching high and low for spoons just like these! I probably could have left that store $200.00 negatory, just on blog swag (kitchen linens, dishware, gizmos, etc). *one day when I’m filthy rich…*

My spoon pared my breakfast quite nicely this morning  Gave my photos some pizzaz at least. I wasn’t in the mood for my typical nanner oats, so I went with something similar but with another twist. Instead of my oat bran/rolled oat ratio, I used just rolled oats; I used a bit more almond milk than normal to sweeten it up. Oh, yah….I added BLOOBS!

Creamy Blueberry Oatmeal

Creamy Blueberry Oats

  • 1/3 C rolled oats
  • 1T Chia Seeds
  • 3/4C Vanilla Almond Milk
  • 1/2 banana
  • 1/4C blueberries

Toppings: 1/2 banana, peanut flour sauce, bloob of almond butter, and raisins

Method: Place all ingredients in a small pot and turn stove to medium/high heat. Continually mix until oats thicken. 

How cool is that reflection on my bowl?? *nerd alert*

Creamy Blueberry Oatmeal
Creamy Blueberry Oatmeal
Creamy Blueberry Oatmeal

I loved the flavor of this batch of oats. The banana really brought out the taste of the blueberries and the extra almond milk gave it a sweeter, nuttier taste. The one thing I do have to say, is that I missed my oat bran. Rolled oats by themselves definitely do not get as fluffly as my typical oat bran/oats do. 

– – – – – – – – – –

I wanted to switch focus for a second and wish the sister a happy birthday! You guys can probably tell from my posts that the sissy is my best friend. We do errything together. 

XX—>Skiing this winter

Let me give you some background info. The sister and I are 12 months apart. *woah is right* We haven’t always been as close as we are today, but as we’ve matured and grown into young women, we’ve become extremely similar in our ways of life, morals, attitudes, etc. I remember as a child, always comparing myself, wanting to be better, smarter, and faster than Michelle. This is what happens when the bar is set high! She has always been a driven and passionate person [even as a kid] with the strongest backbone I have ever seen. School and friends came naturally to her and I have always been a bit jealous of this. 

Today, we are different but alike in so many ways. I think one of the most valuable things I’ve learned from her is to be yourself and embrace it. Live your life for yourself and let it. Let life come as it comes, and go as as it goes. She brings so much positivity and spontaneity to my life and I am so lucky to have her.  So, Michelle, thanks for being you and happy 22nd  You truly are an inspiration.

sis and I with our beautiful Grandmother [Marie]

– – – – – – – – – –

Happy Sunday Bloggy Boos!

-L

Where is your favorite place to get “breakfast swag”

Who’s your best friend? and why?

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Chocolate Banana Oatmeal

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Chocolate Banana Oatmeal

Oh hey black bags under my eyes. You can leave nowwwwww! This girl hasn’t been getting enough sleep  and my body is slowly, but surely letting me know… I think I have the flu :/ You know when your body just aches? Blerggggg.I’ve been going to bed way later than normal and waking up at the crack-o-down. I think I’m just in over my head with my schedule lately. Today, I decided negatory on the workout, hoping that a day off would help with a little rejuvenation of my mind, body, and soul. I know taking a day off is perfectly healthy. Our bodies need rest, but sometimes I have weird/awkward exercise guilt…More on that after we talk food

Recipe alert.

Yes, it is another oatmeal recipe. But: considering all of the amazinglyawesome feedback I have been getting on my oats, I figured one more recipes wouldn’t hurt Who’s with me?

Chocolate Banana Oatmeal

Chocolate Banana Oatmeal ingredients

  • 1/5C rolled oats
  • 1/5C oat bran
  • 1T chia seeds
  • 1/2 banana
  • 1T cocoa
  • 1/3C almond milk
  • 1C water
  • *Toppins: 1/2 sliced nanner, peanut flour sauce, a bloob of almond butter, and way too many raisins.
Chocolate Banana Oatmeal

This tasted like chocolate dipped frozen bananas. Minus the frozen. I wish I would have enjoyed it more :/ My appetite is obsolete and my taste buds are off balanced. I’ve have never once…”not finished” my oats (sorry for the double negative) and today I really had to push myself to clear my bowl.

– – – – – – – – – –

Anyways, I was directed by Mama Hersh not to blog tonight and to go right to bed! I am going to try and finish up by 8:00PM sharp so I can get some snooze. *I may or may not already be in bed with the lights off…

Exercise Gilt
For me, exercise is my stress reliever. It makes me feel energized and I love the adrenaline rush after an intense interval workout; I love it. Sometimes, I can be way too hard on myself on rest-days. A weird anxiety lurks in my mind about the fact that I didn’t workout. It’s not because I’m worried about the whole “burnage” of calories or that I’m going to gain weight, but it’s almost like my day is incomplete without it.

This may sound a little bit funny, but I also feel like EVERYONE knows I skipped. Really Lee?

#1: What gives?? Who cares what anyone else thinks?

#2: I don’t think it is realistic at all, for anyone who is a full time student/professional, to workout 7 days a week. (For both physical and mental health reasons!)

#3: If I don’t have time, I don’t have time. Exercise should be enjoyable and if I’m just going to rush through a workout, what’s the point?

#4 I should embrace my off-day. Once I decide I’m taking off and the decision is made, don’t turn back. Enjoy the day 

Erg, I could go on but the clock is a-tickin’. I told myself 8:00 PM, so 8:00 it is. I hope I feel better by the AM, I have a presentation manana en espanol!

Ciao
-Lee

How many days a week do you exercise?

Do you ever have exercise guilt?

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Love Cakes: Mixed Berry Brancakes

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Love Cakes: Mixed Berry Brancakes

What is the first thing I do at 5 am when I wake up? EAT. The sun hasn’t even risen and I’m stuffing my face with a giant bowl of overnight oatbran. I’ve pretty much given up on taking photographs of my breakfast due to the early morning poor lighting. Like today for instance: I attempted to take a picture of my overnight oats and just couldn’t find the correct setting to make my breakfast look appealing.

I did however manage to take some savvy photos of the brancakes I made for the sister and sister boy this morning. I call these guys: Love Cakes.

Love Cakes: Mixed Berry Brancakes

Love Cakes: Mixed Berry Brancakes

Ingredients (serves 2)

  • 1C oat bran
  • 5T whole wheat flour (you may need to add more in order to get the correct consistency)
  • 1T chia seeds
  • 1C vanilla almond milk (or any kind of milk)
  • 1C frozen berries
  • 1T honey (optional)
  • 1t vanilla
  • 1 large egg
  • 1/2t baking soda
Love Cakes: Mixed Berry Brancakes

Method

  1. In a medium sized bowl, mix together dry ingredients. Then, mix in wet ingredients. You may need to add a few extra tablespoons of whole wheat flour depending on the consistency.
  2. Spray a large skillet with non stick cooking spray and heat on low heat. *It is very important you keep the burner on low because the oat bran takes a few minutes longer to cook than regular pancakes.
  3. Pour ~1/4C of batter onto the skillet and cook on low for about 2-3 minutes. The sides of the brancake will begin to brown and then you know it is safe to flip.
  4. Cook the second side for an additional 2-3 minutes.

dry ingredients

complete batter

The frozen berries (strawberries, blackberries, blueberries, and raspberries) turned the batter pink. How cute.

I topped these guys with drippy peanut butter, chia seeds, and fresh raspberries.

If only I wasn’t so impatient. I could be eating lavish breakfasts like this every single morning!

What is your all time favorite breakfast?

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