Pull up a Chair to Dinner with the Cutshall's!

Welcome to our home!  My name is Elisabeth, this is my husband, Grant, and my 3 boys, Parker, Tate, and Drew.  We are so glad you will be joining us for dinner!

from left to right: Me and Grant
Parker, Drew, and Tate

Basically, my plan for this blog is to share what I make for dinner every night. I love to cook and I am looking forward to sharing it with all of my readers.  I will share photo's and recipes of our meals as well.  For the most part, I love making up my own recipes, but when I do "borrow" a recipe, I will always site who it was from.  Also, when I occasionally go out to eat, I will share that as well.

For tonight's dinner, we will actually be having pizza, lol!  Grant has been in FL for the past 2 month with a commitment with the United States Navy and the boys and I will be picking him up this evening, ergo, Pizza Night!  So...I thought I would share my lunch!

I woke up feeling like I was coming down with a cold.  When I'm feeling under the weather, I crave comfort food, my favorite being grilled cheese and tomato soup!  I of course couldn't have just your basic grilled cheese though, so here was what I made:

Grilled Cheese

2 slices of multi grain bread
2 tbsp REAL butter (room temp)
2 tbsp of vegan mayo
1 tbsp low fat cream cheese (room temp)
2 tbsp sharp cheddar, shredded
5 large basil leaves, chiffionaded (fancy word for chopped)

heat a skillet at med low heat.  In a small bowl, mix the butter and mayo, then spread onto 1 side of both bread slices.  Add the cream cheese to the remaining butter/mayo mixture and spread on the other side of bread.  Sprinkle the cheddar on one slice of the cream cheese mix, and the basil on the other slice, the marry the cream cheese sides together.  Place in the warm skillet, mayo/butter side out, and cook for about 3-5mins (until golden brown), flip and repeat on the other side.  Let cool, then slice in half. 

I served this with canned tomato soup, because, as I said prior, I'm not feeling so great.  I used skim milk to make the soup, then seasoned with kosher salt and black pepper, then topped it with flat leaf Italian parsley and basil.