Mumbo Gumbo

I'm thrilled with how the Thanksgiving meal turned out! I opted for turkey thighs (10 of them!) to pack in the flavor, and I prepared them three ways: 1) Harissa paste and allspice, 2) Blood orange and molasses, and 3) Bere bere and bourbon barrel soy sauce. All came out hella good.

I also made tri-colored quinoa using the roasted turkey's juices, along with dried cranberries, golden raisins, and wilted spinach. To round off the meal, my friend brought over some nomtastic sweet potato mash. Everything was smackin! I hope you all had a wonderful and blessed Thanksgiving.

Smokey Halloumi Super Bowl Grilled Cheese

These grilled cheese / sliders are perfect finger food for your Super Bowl party! They blend the best of Mediterranean flavors with a smoky kick from Chipotle mayo, a chewy, salty bite from Halloumi cheese, and brioche slider buns for a soft, rich base.

Ingredients:

BREAD
Starter Bakery Brioche Slider Buns (12–15 count)

CHEESES
Creamy Fromage Blanc
Toma (shredded)
Halloumi (sliced thin - Salty, chewy, and adds a grilled texture)

OTHER
Fresh spinach (pre-wilted with olive oil)
Sun-dried tomatoes (Chopped)
Kalamata olives (pitted & sliced)
Chipotle mayo
1/2 stick unsalted butter (for grilling)

DIRECTIONS
- slice the rack of buns evenly in half
- grill the inside of the bread with butter until it's slightly brown and set aside
- wilt the spinach in the pan and set aside
- spread the fromage bottom on the bottom half of the bread rolls just like you would butter
- add a layer of dried tomato on top of the fomage.
- next layer the Toma, and then the spinach on top of that
- next, layer the halloumi and top with a few of the kalamata olives
- I had the Chipotle mayo on top of everything and then press the top of the buns down on top to make sure everything sticks together
- grill on both sides until the cheese is melted
- Feel free to top with leftover dried tomatoes, mayo, and spinach

Serve!