grilled cheese and tomatoe soup

You may be wondering how can anyone improve on the perfect Sunday afternoon lunch, well I didn't, but, Jarom however did, and that's why I created this blog- to showcase his extreme talent in creating dishes, recreating restaurant favorites(which are still to come), and using varied spices to take old favorites to a new level.

First of all, when contemplating grill cheese never think about using cheese slices(the only thing I could see you using a cheese slice for would be if you ran out of cheese whiz for a cheese sauce), cheese slices dull the flavor and true experience of enjoying pure cheddar at it's best- in a sandwich.

Ingredients:

Cheddar Cheese
Sliced Bread
Garlic Salt
Tomato Soup
Milk
Ground Pepper
margarine or butter

Start:

Preheat Frying pan to 3-4 or(225 on electric pan) Cut Cheese.

Start soup cooking and use milk instead of water. Add some cracked pepper, and heat on med until boiling. Turn down heat and let simmer while sandwiches are cooking.

Margarine your bread slices and sprinkle very lightly garlic salt over.
Put bread on pan add cheese and add slice on top. Note** butter side goes face down on pan.

Cook your sandwich. And add to plate with bowl of soup. Dipping is aloud!! I actually recommend it!

Pork Loin Roast

Preheat oven to 450.

Ingredients:

New York Steak Spice ( we buy the large container from our local wholesaler-costco)
1 - 2 pound roast

Pat defrosted roast thoroughly with steak spice. Place in a small roasting pan, and cover well with tinfoil. Cook at 450 for 15 minutes, than turn down oven to 350 and cook for 30 minutes. This will give a perfect pork loin roast. Yields about 10-12 slices, depends how thick of slices you prefer.