Hello friends! It has been too long since we’ve chatted. It turns out that I did not have internet in Wisconsin after all. I apologize for the hiatus. I know you were worried and I dearly appreciate your concern. All I can do is promise you that it will not happen again… anytime soon that is. I have many photos from my time in Wisconsin, but I will save those for another day.
Colorado weather has been absolutely beautiful the last few days. As I catch up on laundry and chores, I also began working on my balcony garden. I planted my seeds (fresh herbs, lettuce and tomatoes) and purchased flowers to plant on my deck. I also took a couple bike rides and my first hike of the year. Spring has sprung here!
Now, you know the old saying, “April showers bring May flowers,” right? Do you know what else April brings? Grilled Cheese month!! Being from Wisconsin (the land of cheese and beer) this is an extra special month for me.
Upon every return from Wisconsin, I bring back an embarrassingly large amount of cheese (I swear that’s the real reason Mister doesn’t mind me going to Wisconsin so often, he does get to eat a lot of delicious cheese afterwards!). I bring home anything from squeaky cheese curds to stringy mozzarella sticks, creamy cheese spreads to rich chocolate cheese; there is always an amazing selection to choose from. This time around I brought back some tomato basil monterrey jack, which inspired this recipe.
If you do not have access to tomato basil MJ for this recipe, simply use regular MJ and load extra basil and tomato onto your grilled cheese. It’ll be just as good, I almost guarantee it. You can also omit the chicken breast if you’d rather keep this vegetarian. We just like to eat meat in this household.