Welcome to the Circle B Kitchen! 
We love that you're here and hope you'll browse the site and grab some recipes.  
The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

Hey Guys!!

I've got a couple new Circle B Kitchen features that I'm pretty excited to tell you about!  Firstly, I've started a new series on my Matters and Musings page dealing with quick and easy dinner prep.  We all have those nights when it seems that there just isn't time to get dinner together or we just don't feel like cooking and I've got some nifty ideas and recipes for you on that subject.  I’ll be posting something new as often as I can, so check it out!!  The other change is a little more subtle, but still pretty awesome.  At least I think so.  

Here's the thing... sometimes reading through a recipe to figure out what you're supposed to do and when you’re supposed to do it can be a huge pain, especially if you're in a hurry or time is limited.  And the truth is that in the restaurant world, recipes are not laid out the way they are for home cooks, so I've added a feature that sort of mimics how things are often done in restaurant kitchens, which is to add a section to each recipe after the ingredients list called "prep".  In that section, I will list each step to take to get everything prepped and ready before you ever start the actual cooking.  It's sort of based on the whole "mis en place" theory, which truly does make cooking faster and easier.  I hope you find both of these helpful in getting dinner on the table quickly, easily and with a lot less hassle.

Big hugs from the Circle B Kitchen...


Find a Circle B Kitchen Recipe 

Some of Our Favorite Thanksgiving Fare

Asparagus Crepes with Gruyere Cheese         

      Circle B Kitchen Apple Crisp

Old Fashioned Brown Sugar Pie

Sweet Corn Pudding

Homemade Dinner Rolls

Spinach Salad with Dates and Almonds

               Kale Gratin

Caramel Pumpkin Custards

Persimmon Pudding Cake

Buttermilk Pie with Caramelized Pecans

Bread Baker's Apprentice Cornbread    

Buttermilk Angel Biscuits

And just in case you were wondering...



Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



« Limoncello Trifle | Main | Pasta with Creamy Lemon Vodka Sauce »

Meatless Monday Grilled Mozzacado Sandwich with Mushroom Goat Cheese Tapenade

I’m thinking that it probably took you so long to read that title that by now you’re either starving, in which case you need to make one of these RIGHT NOW, or you’ve fallen asleep and couldn’t care less.

If the latter is true, then WAKE UP!  It’s Meatless Monday!!  And I have an amazingly delectable little sandwich for you to celebrate your meatlessness with, or to be grammatically correct, with which to celebrate your meatlessness. 

You can throw this together in a jiffy, which is good because it’s Monday, you probably just got home from work, you’re starving and a little edgy, possibly even grumpy, and you need something to eat NOW.

OK, I’ll walk you through it… grab a couple slices of bread; it doesn’t have to be the freshest cuz we’re gonna grill it.  Chop some mushrooms and garlic (no need to be precise here cuz they’re going in the food processor), sauté them in a little olive oil until soft and then put them in the food processor.  While they’re cooling, slice up some fresh mozzarella and an avocado and grab some goat cheese and fresh thyme while you’re in the fridge. Oh, and some of that baby lettuce if you want.

Pulse those mushrooms a few times until they’re chopped and dump them in a bowl.  Sprinkle in some salt and pepper and then crumble in the goat cheese and some of that thyme.  Stir and then drizzle with some of your truffle oil.  Or not. 

Spread this on your bread and then top it with the mozzarella slices and avocado and a little salt and pepper.  Grill until the cheese gets all melty (sometimes I stick it in the microwave for like 10 seconds to soften the cheese and then it melts faster).   If you opted to add the lettuce, stick that in the sandwich and now hurry and eat this before you faint dead away.  Oh man, I bet you have cheese all down the front of your shirt. 

Meatless Monday or not, this is one freakin’ good sandwich. 


Grilled Mozzacado Sandwich with Mushroom-Goat Cheese Tapenade

Printable Recipe

For Each Sandwich you will need:
2 slices of bread, preferable an artisan-type bread
1 portobello mushroom or 4-5 crimini mushrooms
1 clove garlic
2 tablespoons of goat cheese
1 or 2 sprigs of fresh thyme
a drizzle of truffle oil (optional)
1/2 avocado
1 large slice fresh mozzarella (or how ever many you need to cover the surface)
handful of baby lettuce (optional)
salt and pepper

Roughly chop the mushrooms and garlic.  Saute with about half of the thyme for about 5 minutes or until soft.  Transfer to the bowl of a food processor and let cool while you assemble the other ingredients.  Pulse the mushrooms and garlic until finely chopped, but do not create a paste with them.  Transfer to a bowl and stir in the goat cheese.  Sprinkle with salt, pepper and the rest of the thyme and drizzle in a little truffle oil.  Stir to combine well.

To assemble the sandwich, spread some of the tapenade on one slice of bread and top with the mozzarella and avocado, a sprinkling of salt and pepper, and then the other slice of bread. (I like to microwave the bottom half after I put the mozzarella on for about 10 seconds just to soften the cheese so it will melt faster.)

Grill the sandwich in a little butter, olive oil or cooking spray until golden brown and the cheese is melted. If desired, open the sandwich and top with the greens.

Reader Comments (7)

gorgeous sandwich!

August 16, 2010 | Unregistered Commenteroneshotbeyond

I love how you called it mozzacado! You do wonders with avocado's Patrice my mouth waters every time!

August 16, 2010 | Unregistered Commentermarie

this looks wonderful!!

August 17, 2010 | Unregistered Commenterdoodles

Oh man this looks delicious! And your photographs are beautiful! Everything here looks great!
I recently launched my own blog, I'd love for you to check it out and let me know what you think! :) Thanks!

September 1, 2010 | Unregistered CommenterPretty. Good. Food.

Ah, beautiful photo's ! I think we need to buy a black plate for our blog too :)

October 13, 2010 | Unregistered CommenterAnders Heie

Ah, beautiful photo's ! I think we need to buy a black plate for our blog too :)

October 13, 2010 | Unregistered CommenterAnders Heie

ahh this sandwich looks amazing! i hope i can make this soon!

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>