Category Archives: 02. Lunch and Sandwiches

Pesto Chicken Salad with Sun-Dried Tomatoes

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Pesto Chicken Salad with Sun-Dried Tomatoes

Makes 4 sandwiches

 

8 ounces cooked, chopped chicken

2 tablespoons pesto sauce

6 sun-dried tomatoes, diced

2 tablespoons mayonnaise

1 teaspoon garlic powder

2 tablespoons grated Parmesan cheese

 

In a bowl, mix the chicken, pesto, sun-dried tomatoes, mayonnaise, garlic powder and Parmesan cheese

Cover, and refrigerate until ready to serve

 

Top your sandwich with lettuce, tomato, onion, cheese and anything else you like to add to your favorite sandwich

Enjoy!

 

Thanksgiving Leftover Sliders

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Thanksgiving Leftover Sliders

 

1 cup sliced of turkey

1 cup mashed potatoes

1 cup stuffing

1/2 cup cranberry sauce

1 cup gravy

Cheese of your choice

Other optional leftover ingredients

12 dinner rolls or slider rolls

 

Garlic Parsley Butter

1/4 cup butter (1/2 stick)

2 cloves garlic minced

2 teaspoons minced parsley

 

Preheat oven to 350 degrees

Prepare a 9×13 inch baking dish with cooking spray

To make the garlic parsley butter: Mix melted butter, garlic and minced parsley in medium bowl

Cut the buns in half

Place the bottom halves of the buns in the baking dish

Add a layer of the cheese to the bottom buns

Top with your thanksgiving leftovers and layer with more of the cheese

Place the top halves of the buns on top

Brush the tops of the buns with the melted garlic parsley butter

Bake until the cheese melts and everything is warmed through, about 15 minutes

Serve warm

Hawaiian Sandwiches

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Hawaiian Sandwiches

Makes 2 Sandwiches

 

4 slices toasted white bread, or 2 toasted sandwich rolls

Sliced Pineapple

Sliced Ham

Brown Sugar, optional

Sliced Cheddar Cheese

Honey Mustard

 

Toast bread or sandwich rolls, add honey mustard

In a small skillet, fry pineapple, remove and set aside

Add ham slices to skillet and sprinkle with a bit of brown sugar

Place cheese slice on top of ham and allow it to melt

Stack ham, cheese and pineapple on bread or rolls

Enjoy!

Buffalo Chicken Quesadillas

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Buffalo Chicken Quesadillas

Makes 3

1/2 cup cooked, shredded chicken

1 teaspoon olive oil

1/4 cup onion, diced

2 ounces cream cheese, room temperature

1/4 cup ranch dressing

2 tablespoons buffalo sauce

1/2 tablespoon taco seasoning

1 cup shredded cheese Blend

6 (6 inch) tortillas

 

Heat oil in a skillet over medium heat

Cook onion until soft and translucent, about 5 minutes

Combine cream cheese, ranch dressing, buffalo sauce and cooked onions in a bowl

Mix until creamy

Add cooked chicken and season with taco seasoning

Spread spoonful of buffalo chicken mixture onto tortilla

Top with cheese blend

Cover with second tortilla and set aside

Repeat with remaining tortillas

Heat skillet over medium eat

Add 1 quesadilla and cook until browned on 1 side, about 3 minutes

Carefully flip and cook until tortilla is crisp and cheese is melted, about 3 more minutes

Repeat with remaining quesadillas

 

Serve with sour cream and salsa

Lasagna Flatbread

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I had some flatbread to use up and and thought it would make a great lasagna base. It came out really good!

 

Lasagna Flatbread

Makes 6

 

1 cup Ricotta

1/2 cup Mozzarella cheese

1/3 cup Parmesan cheese

1 egg

1 teaspoon Italian Seasoning

1/2 teaspoon Adobo or other all purpose seasoning

3/4 cup cooked sausage or other ground meat

1 cup red sauce

Mozzarella Cheese

6 flatbreads

 

Preheat oven to 375 degrees

Place flatbreads in preheated oven for 5 minutes to make them crispy

In a large bowl mix Ricotta, Mozzarella, Parmesan cheese, egg, Italian seasoning and Adobo

Cook sausage or other ground meat, drain well

Add sausage or other meat and red sauce to cheese mixture

Mix well

Spoon and spread lasagna mixture evenly on each flatbread

Sprinkle each mixture with Mozzarella Cheese

Bake 12 minutes turning half way through baking time

Enjoy!

Avocado Sandwich

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This sandwich has a few steps but it is so worth it! I hope you will give it a try. We really liked it.

 

Avocado Sandwich

Makes 4 Sandwiches

 

4 slices bacon, cut into 1-inch pieces

1/4 cup sweet onions, chopped

Mayonnaise

8 slices Italian bread, toasted

1 avocado, mashed

Sliced tomato

Sliced cucumbers

Garlic salt and black pepper to taste

 

Place the bacon in a skillet and cook over medium heat, until browned, 5 to 7 minutes

Remove from pan and set aside

Remove extra bacon grease from pan leaving a light coating in the pan

Add onion to bacon grease; cook and stir until onion is soft, about 5 to 7 minutes

Spread mayonnaise on one side of each slice of toast

Spread mashed avocado onto one side of one piece of toast

Top avocado with tomato slices, cucumbers, onion and bacon mixture

Sprinkle with garlic salt and black pepper

Place remaining slice of toast on top

Enjoy!

 

Mediterranean Pesto Flatbread

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Korbyn enjoyed making this with me but was not ready to try it yet, and that’s ok, maybe next time.  Be sure to check out his proud picture in my blog.

This makes a great snack or light lunch

 

Mediterranean Pesto Flatbread

Makes 3

 

1 tablespoon Pesto for each flatbread

3 (6 inch) whole wheat flatbreads

1 cup spinach, rinsed and chopped

3 Garlic cloves, chopped

1/4 cup tomatoes, chopped

1/4 cup Kalamata olives, chopped

3 tablespoons onion, chopped

6 Sun Dried Tomatoes, chopped

6 tablespoons crumbled feta cheese

6 tablespoons grated Parmesan cheese

Pepper and oregano to taste

Olive oil and balsamic vinegar to taste

 

Preheat the oven to 350 degrees

Spread pesto on one side of each flatbread

Place flatbreads pesto-side up on a baking sheet

Top flatbread with spinach, garlic, tomatoes, kalamata olives, onion, sun dried tomatoes, feta cheese, and Parmesan cheese

Season with pepper and oregano

Bake until flatbreads are crisp, about 12 minutes, turning half way through

Cut into quarters

Drizzle with olive oil and balsamic then serve

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Waffle Iron Grilled Cheese Sandwiches

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Korbyn was creative in the kitchen last night.  These sandwiches came out pretty good too!

 

Waffle Iron Grilled Cheese Sandwiches

Makes 2 Sandwiches

 

2 tablespoons mayonnaise

2 teaspoons mustard

4 slices bread

4 slices cheese

Soft butter

 

Preheat a waffle iron according to manufacturer’s instructions

Mix mayonnaise and mustard together in a bowl

Spread onto 1 side of each bread slice

Add sliced cheese over mayo-mustard layer of 2 bread slices

Cover cheese layer with a second bread slice, creating 2 whole sandwiches

Spread butter on one side of sandwich

Place sandwich, butter side down, on the waffle iron

Butter the top of the sandwich and close lid so it is just resting on the sandwich

Wait until the bread begins to soften from the heat before starting to gently close the waffle iron

Apply more pressure to the top part of the iron, eventually closing it

Cook until browned, 2 to 3 minutes

Repeat with the remaining sandwich

 

* We used sandwich bread with the crust cut off

French Onion Grilled Cheese

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It’s National Grilled Cheese Day!  Here is a flavorful twist on an old favorite.  Make sure you get your grilled cheese today!

 

French Onion Grilled Cheese

Makes 2-3 sandwiches

 

1 tablespoon butter

1 cup sweet onion, thinly sliced

1/4 teaspoon sugar

1/2 tablespoon red wine

Salt and pepper to taste

 

Italian bread

Swiss cheese

Softened butter for bread

Warm beef stock for dipping your sandwich

 

Melt butter in a medium skillet

Add onions and sugar, sauté over low-medium heat for 20 minutes

Add red wine, salt and pepper to the caramelized onions

Sauté for 10 more minutes and set aside

Butter each slice of bread

Place buttered side down on a large skillet or griddle

Add slices of cheese on each side

Place onions on one side of bread

When the cheese has melted put sandwiches together, remove from pan

Cut in half and serve immediately with a side of hot beef broth for dipping

Chili Cheese Crescent Dogs

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You may have seen this recipe going around the internet.  I found a way to keep the crescents from staying doughy and baking to perfection.

 

Chili Cheese Crescent Dogs

 

1 jar (14 to 15 oz) chili, heated

1 can crescent rolls

4 slices cheese

8 hot dogs

1 tablespoon butter

1/4 teaspoon garlic powder

1/4 teaspoon parsley flakes

 

Heat oven to 375 degrees

Spray 2-quart glass baking dish with cooking spray

Separate dough into triangles

Fold cheese slice in half making 2 triangles

Lay out a crescent, you may need to pat it out to make it a bit wider

Lay one cheese triangle on crescent, top with hot dog

Starting at widest end, roll up hot dog and cheese

Place wrapped hot dog in prepared baking dish

Repeat with remaining crescents, cheese and hot dogs

Bake in preheated oven for 10 minutes

While they bake, heat chili until hot

After the first 10 minutes of baking, pour hot chili into baking dish

Spread chili evenly around and under crescent rolls

Bake another 15 to 20 minutes or until dough is light golden brown

Meanwhile, melt butter and stir in garlic powder and parsley

Remove baking dish from oven. Brush on top of each cheese dog with butter mixture