A Galentine's Grilled Cheese Party

Grab your ladies, and grab the cheese. It's time for a grilled cheese party that will make your guests melt in satisfaction (and style)! If you're a fan of Galentine's Day -- whether or not you have a man on your arm -- this party setup is a perfect platform for celebrating. As hostess, I like to provide the staples -- sourdough, multigrain, brioche, and multiple cheeses -- but invite your guests to bring their most creative grilled cheese topping. Basil pesto, fig jam, prosciutto, caramelized onions, arugula, avocado are just a few ideas.

If your group is feeling crafty, cheesy Valentine's cards with headlines such as "Brie Mine" and "You're a Gouda Friend" are an absolutely adorable gesture. Of course, chilled rosé or champagne will add an extra level of fanciness.

Watch the following video (by Noah Glenn) for step-by-step grilled cheese party instructions...And cheers to a cheesy gathering!

[embed]https://youtu.be/z-LMoIWjO_4[/embed]

(featured image via joy the baker)

No-Bake Granola Bars

Snacking is a particular weakness of mine, especially in cheese form. Confession: I treat a cheese board as a form of conquer + attack rather than as a light hors d'oeuvre before or between meals. At Bounty on Broad last week, I relished in the brie and bleu so much that I could hardly take a bite of the esteemed scallop and brisket entrées. Alas, homemade goodies such as these flax seed granola bars save me from such patterns. I hope you'll take this recipe with you into the new year and enjoy its natural sweetness as much as I do.

Makes 12 servings

1/4 cup coconut oil, butter can be substituted 1/2 cup raw honey 1 tsp vanilla extract 2 cups old-fashioned rolled oats 1/8 cup flax seed, milled or whole 1/4 cup dried cranberries 1/2 cup unsalted almonds

1. Add coconut oil and honey saucepan over medium heat. Stir to melt and combine. Once bubbling, keep watch until the mixture reaches a nice amber color, about 30 seconds-1 minutes. Remove from heat and add vanilla.

2. Add oats and flax seed. Stir until combined.

3. Line a 9x9 pan with parchment paper. Pour in oat mixture. Using back of a spatula, press until about mixture is evenly distributed and about 1/2 inch thick.

4. Sprinkle dried cranberries and almonds over oats. Press into the mixture. Cool in the refrigerator for at least 30 minutes to cool. Store in an air-tight container in the refrigerator.

recipe adapted by live simply

Egg Yolk Ravioli with Tomato Bacon Chutney

Upon aimlessly scrolling through Instagram last week, I came across an egg yolk ravioli that simply made me wonder: Why can't this be served for brunch? Eggs with bacon in a new presentation? Friends, listen up: ravioli can be served for brunch. Your guests will welcome the idea with open arms, especially during the holiday season. I added a gorgeous chutney of blistered tomatoes and bacon with paper-thin shaved parmesan and butter. It's undeniably rich and unmistakably memorable. If you're intimidated by making fresh pasta dough (especially for a crowd), call a local pasta maker for a pound of fresh pasta sheets. Less stress, guaranteed execution.

Makes 6 servings

RAVIOLI

1 cup whole-milk ricotta 1/3 cup grated parmesan Kosher salt + black pepper Fresh pasta dough, rolled into flat sheets Flour, to dust dough 6 large eggs 1 large egg + 2 tablespoons water, for egg wash

TOMATO BACON CHUTNEY

1 pint cherry tomatoes Kosher salt Red pepper flakes, to garnish 6 strips bacon, cut into 1-inch squares 1 tablespoon olive oil 1 tablespoon butter 2 tablespoons fresh sage, cut into strips Shaved parmesan cheese, to garnish

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and add tomatoes. Toss tomatoes with a generous drizzle of olive oil and pinch of salt. Roast for 15-20 minutes, shuffling tomatoes on pan every 5 minutes, until tomatoes are blistered but not burst.

2. Meanwhile, mix ricotta, parmesan and salt and pepper in a small mixing bowl. Transfer to a large Ziploc bag and place in refrigerator.

3. On the stove, place the bacon in a medium frying pan over medium heat and cook, stirring occasionally, until browned and crisp, about 10 to 15 minutes. Meanwhile, bring a pot of salted water to a boil.

4. Lightly flour a countertop surface, and cut a 6-inch square of pasta dough. Remove cheese from refrigerator and cut 1/2 inch hole from the bottom Ziploc corner. Pipe a 1 1/2-diameter ring of filling onto the pasta, forming a nest for the egg yolk.

5. Crack an egg and separate whites from yolk. Gently place yolk in the hole of the ricotta ring. Brush edges with egg wash, then gently cover the egg with another 6-inch pasta sheet. Be careful not to break the yolk!

6. Cut away extra pasta dough, either with a knife or cookie cutter. Immediately add the ravioli to the boiling water and cook until floating and the cheese filling is warmed through, about 2 1/2 to 3 minutes. Do not overcook. Remove with a slotted spoon and continue with remaining ravioli. If you prefer not to immediately cook, freeze the prepared pasta.

7. Add blistered tomatoes, butter and sage to bacon pan. Saute for 2-3 minutes until all is combined. To serve, place a ravioli on a plate with tomato bacon chutney and garnish with shaved parmesan and red pepper flakes.

Mexican Mahi Ceviche

I just returned from the beautiful shores of Puerto Vallarta, a sleepy tourist town in Southwest Mexico with the most beautiful of sites and tastes and people. Reality is slowly (and sadly) setting in during these cooler rainy days in Memphis, and I can still feel the sunny, salty air and taste the addictive, salty guac that seemed to arrive on-demand every few hours of the trip...

Traveling with my boyfriend Alex's family was a dream. Though I missed mine dearly over the Thanksgiving holiday, the Shindler-Hughes-Dufour group of 19 proved to offer the best balance of character: easy-going and wildly entertaining, welcoming and grateful. We spent 7 days swimming with dolphins, touring the town's food scene, boating in the Bay, beaching and fishing. Of course, each bucket list activity was framed with a homemade breakfast and dinner in the open-air kitchen and Harry Potter-esque dining room of our seven-story private casa. And plenty of cinnamon sugar-rolled churro deliveries, per Carey's request.

The ultimate highlight was reeling in a 35-pound Mahi (or Dorado) off the Bay of Banderas. Alex's dad, David, helped me hold onto the fishing rod for dear life as the fish fought the line for what felt like five years. Luckily, Lindsey, Adam and Tiffany were ready with cameras, GoPros, and instant polaroids in one hand (and a Tecate beer in the other).

For my first-ever deep sea fishing trip, it was a delight to witness the process in its entirety, from reeling and catching to filleting and serving. Upon returning to Casa Yvonneka, our chef Melena prepared the most exquisite sashimi-style ceviche. I hope to recreate this recipe at home, though nothing beats a fresh catch!

Makes 6 servings

1 pound mahi fillets, cut lengthwise into 1/4-inch-thick strips
1 1/2 cups fresh lime juice
1 1/2 teaspoons dried Mexican oregano
1/2 red onion, thinly sliced
4 jalapeño chiles, seeded; 2 minced, 2 thinly sliced
3 tablespoons chopped fresh cilantro

1. Combine fish, lime juice, and oregano in large glass bowl. Sprinkle with salt. Chill for approximately 20 minutes.

2. Strain almost all lime juice from fish. Stir in onion, minced and sliced jalapeños, and cilantro. Season with salt. Serve, or chill up to 2 hours.

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Sweet Potato Hash with Italian Sausage

Enter your new favorite brunch entreé.

This entire dish can be made ahead. No chopping sweet potatoes at 8 a.m. allowed. In the morning, spread the refrigerated hash in a big pan. Slide it into a hot oven, and go make coffee. When you come back, the potatoes will be hot and crisped.

Easy, nourishing, delicious — your kitchen will smell amazing, and you'll be ready to serve a crowd. You'll still have plenty of room for something sweet, too...Like brown butter banana bread or cinnamon rolls.

Makes 6-8 servings

1 large yellow onion, thinly sliced in half moons 1/2 pound fresh Italian turkey sausage 2 pounds sweet potatoes, cubed in 1/2 inch pieces 4 slices uncured bacon, coarsely chopped 4 garlic cloves, sliced 2 short stems fresh rosemary 2 tablespoons olive oil 1 tablespoon unsalted butter 1 teaspoon Nature Nate's honey Kosher salt and pepper

1. Heat oven to 450 degrees. In a medium saucepan, heat butter on medium-high heat. Add onions and a generous sprinkle of salt. Lower heat slightly and cook onions for 25 minutes, stirring occasionally. Cook until very brown and caramelized.

2. Meanwhile, in a small saucepan, brown the sausage over medium-high heat. Break up sausage with a spatula and cook until browned, about 10 minutes.

3. In a large bowl, mix sweet potato cubes with olive oil, salt, pepper, honey, and rosemary. Add sausage and caramelized onions to the bowl, and combine.

4. Line a baking sheet with foil and pour sweet potato mixture into an even layer. Roast in the oven for 30 minutes. If not serving immediately, cover and refrigerate for up to 3 days.

5. To serve, heat oven to 400 degrees. Place sweet potato hash in a 9x13 baking dish, and cook for 15 minutes until bubbly and golden brown. Serve with parmesan or baked eggs.

Caramelized Vidalia Onions with Herbed Blue Cheese

With earlier sunsets and cooler evenings, movie nights have become a more familiar routine and an opportunity to unwind from the grind. I saw Burnt on Sunday evening which, despite fair-weather reviews, was culinary heaven. Though some attest to a flat plot, I valued the full-fledged intensity and tight shots of world-class restaurant style and presentation. The attention to detail was inspiring and motivating; it gripped me entirely. Bradley Cooper wasn't a bad accompaniment to the film's menu, either.

I felt no other reverence for the film's premiere than through cheese; Castello cheese, that is. I created a rich appetizer with creatively crafted blue cheese crumbles. Both the cheese and the onion reveal sweet undertones upon caramelizing in the oven; it's undeniably delicious for this season, especially.

Though the appetizer should reward you enough, Castello cheese + Burnt the Movie are offering the chance to win multiple rewards: private cooking classes for two and free Castello cheese for a year! Good luck.

Makes 4-6 servings

2 large Vidalia onions, cut crosswise into 1/2"-thick slices 2 tablespoons olive oil Salt and pepper, to taste 4 tablespoons bread crumbs 4 tablespoons Castello crumbled blue cheese 1 tablespoon fresh parsley, finely chopped 1 clove garlic, minced

1. Heat oven to 400 degrees. On a foil-lined baking sheet, coat unless slices in olive oil and sprinkle with salt and pepper. Bake for 15 minutes, carefully flipping onions once halfway through.

2. Meanwhile, stir together bread crumbs, blue cheese, parsley, garlic, salt, and pepper in a small bowl. Remove onions from oven and evenly top each with the blue cheese mixture.

3. Continue baking until golden brown, about 15 minutes. Serve warm.