Caprese Grilled Cheese

Anything that contains the word "Caprese" in the recipe title, I'm in. I love Caprese entrees and appetizers and I love a hot off the griddle grilled cheese. When the two are combined together you get an intensely delicious sandwich that you won't easily forget. Obviously you don't have to use fresh bread as I listed in the recipe, but I figure if you are going to fill a sandwich with fresh mozzarella, fresh tomatoes and fresh basil then you may as well keep a good thing going. Looking for a delightfully simple and quick lunch or dinner idea? Look no further because it doesn't get much easier than grilled cheese and this is grilled cheese done right. Enjoy!

 Caprese Grilled Cheese
Yields 1 serving

Ingredients:
2 slices fresh bread (I recommend sourdough or rustic white bread)
3 oz fresh mozzarella, sliced into rounds or grated*
4 - 6 Roma tomato slices
1 Tbsp chopped, fresh basil ribbons
freshly ground black pepper, to taste
2 tsp extra virgin olive oil or 1 Tbsp butter
1/2 clove of garlic, for rubbing bread 

Directions:
Layer Mozzarella rounds in an even layer over one slice of bread followed by an even layer of sliced tomatoes. Sprinkle basil ribbons over top and season with ground black pepper to taste, then cover with remaining slice of bread. Drizzle 1 tsp olive oil in a non-stick skillet, heat over medium-low heat and tilt back and forth to evenly coat (heat the oil long enough for it to glide easily across the pan but don't heat it to smoking point before adding sandwich or it the bread will toast before the cheese has a chance to melt. If using butter, spread 1/2 tbsp butter on both top and bottom of sandwich and heat skillet over medium heat), add sandwich, cover with lid and cook until sandwich is golden brown on bottom, about 2 minutes. Then lift sandwich out of skillet and drizzle remaining 1 tsp olive oil into skillet, tilt pan back and forth to evenly coat. Carefully flip sandwich to opposite side then return to skillet, cover with lid and continue to cook until bottom side is golden brown and cheese is melted through. Remove from skillet and lightly brush garlic clove along toasted sides of bread. Serve immediately.

*When I don't have fresh mozzarella on hand I will sometimes use low-moisture part-skim Mozzarella which is also delicious.

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Pasta with Browned Butter and Mizithra (Must Try 15 Minute Meal!)

Who doesn't love a quick and simple meal that wows? This Pasta with Browned Butter and Mizithra cheese can be made in 15 minutes, yes 15 minutes, and its a recipe you are going to want to keep for life. 

In my opinion one of the best entrees you can get at the Old Spaghetti Factory is their Spaghetti with Mizithra and Browned Butter. It is simply amazing! But, why go there and spend $11 for one when you can feed a family of 4 the same meal for less than that at home? It's funny to me posting such a simple recipe because it's so simple you don't need a recipe for it, this is more sharing the idea if you haven't yet tried it. 

Another great thing about this meal is that it pleases everyone, from the gourmet sleuth to your pickiest eater. No one can deny the delicious flavors of this pasta. And "Mizithra," isn't it just fun to say?

You can serve this garnished with chopped fresh parsley like they do at The Old Spaghetti Factory but I really don't think it needs it, it's more for looks. I would also say no salt is needed because the Mizithra brings enough salt to the dish. You could add in more fillers like roasted garlic, sauteed bread crumbs, fresh lemon juice/zest or fresh basil but really this meal is perfect with it's three simple ingredients. You can find Mizithra cheese in the specialty cheese section of most grocery stores (which is usually near the produce section) or at Greek specialty stores. This is comfort food at it's simplest and best. Some days you just need some delicious carbs. Enjoy!

Pasta with Browned Butter and Mizithra

Yields about 3 - 4 servings, recipe can easily be doubled

Ingredients:

8 oz. spaghetti or fettuccine pasta 

1/2 cup salted butter, sliced into pieces

3 oz finely grated Mizithra cheese, or to taste

Directions:

Cook pasta according to directions listed on package (I'd recommend beginning with very hot tap water to boil the pasta as this will cut the time you have to wait for the water to boil). Meanwhile, place butter in a light-colored, small saucepan over medium heat. Cook butter, swirling pan occasionally, until it has browned (begin with sliced butter to ensure even melting. Here are the stages of to browning butter: the butter will first melt, it will become lemony yellow and after a minute or two it will begin to splatter a bit - I swirl the pan most during this stage to reduce splattering, then it will foam and begin to smell nutty, then little brown specks will begin to appear in the center of the golden foamy bubbles - this is when you remove it from heat, I wait just a few seconds for a generous amount of specs maybe a 2-inch circle before removing from heat. Color wise it should go from a yellow, to golden tan, to an orange-y toasty golden brown). 

Drain cooked pasta well (DO NOT rinse the pasta with water or the butter won't stick). Plate pasta, pour browned butter over pasta (sediments on bottom and all), sprinkle with Mizithra cheese and toss if desired to evenly coat. Serve immediately, you can also serve it with fresh cracked black pepper and chopped fresh parsley if desired (I don't think any salt is needed because the Mizithra is a pretty salty cheese).

Recipe Source: Cooking Classy, inspired by The Old Spaghetti Factory

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My Favorite Broccoli Cheese Soup

So I woke up bright and early today to create what I thought was a genius idea, a light broccoli cheese soup. Well, lets just say it failed epicly because broccoli cheese soup is just not meant to be light. It's not the same without some butter, lots of cheese and a little cream. It lacked far too much, so I tossed it down the sink and began again - the right way. With all the goodness it's intended to have. Sometimes it's worth the calories! I went with a larger portion milk to a lesser portion of cream, so it's better for you than a mostly cream or half and half version at least =). I threw in one of my favorite herbs, a bit of thyme (I tossed a bit into my gravy yesterday too it compliments a lot of foods). Then, I couldn't stick with just one type of cheese so I had to add in some Parmesan. I may call it the secret of the soup. You could even up it to 2 oz of Parmesan if you want a slightly more pronounced flavor. It really gives the soup a perfect little kick without being overpowering. Just be sure you use freshly grated cheeses, no pre-shredded in this recipe or the smooth texture of the soup would likely be ruined. Also, when I state in the recipe to very finely grate the Parmesan I mean on the funky looking, pokey side of the box grater. Grating it this way helps it melt quicker and smoother. 
I love that this soup is hearty without being too heavy. It's filling enough that it can be served as the main course. All you need is this and some fresh Crusty Rustic Bread (I live on the stuff lately) and you've got yourself an incredibly delicious, simple and comforting meal. This is definitely my new favorite Broccoli Cheese Soup! Enjoy!

Chop the broccoli into small pieces and finely grate the Parmesan (the Cheddar can be grated on the large or small grate, it will melt quickly either way).

Broccoli Cheese Soup
Yields about 4 - 6 servings

Ingredients:
1/3 cup butter, diced in cubes
1 cup diced yellow onion (about 1/2 large onion)
1 large clove garlic, finely minced
1/4 tsp dried thyme
1/3 cup all-purpose flour
3 cups milk (I used 2%)
2 cups chicken broth
1/2 cup heavy cream
3 cups finely chopped, fresh broccoli pieces*
6 oz. freshly grated Sharp Cheddar cheese
1 oz. freshly, very finely grated Parmesan cheese (or more to taste)
salt and freshly ground black pepper to taste (I used about 1/2 tsp of each, but this will vary depending on the brand of cheeses and your salt/pepper preference).

Directions:
Melt butter in medium saucepan over medium high heat. Add in onions and cook, stirring frequently until soft, about 3 minutes. Add in garlic, dried thyme and flour, and cook for about 1 minute, stirring constantly. While whisking, slowly pour in milk, chicken broth then cream. Cook, stirring frequently, just until mixture begins to gently bubble, then reduce heat to medium low, add in broccoli pieces and cook until broccoli is tender about 6 - 8 minutes, stirring frequetly. Turn heat off, add in cheese and stir until melted, season with salt and pepper to taste. Serve warm. 

*From about 3 heads of broccoli, use floret portion only. I began with about 1 lb broccoli crowns, chopped off majority of the stems, then chopped the florets into very small pieces about 1/4 - 1/2 inch. 

Recipe Source: Cooking Classy

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Cheesy Bacon Ranch Potato Soup

I didn't know traditional creamy potato soup could get any better! I love a warm bowl of homestyle potato soup, which is why I decided to give it an upgrade. I grew up eating a lot of meat and potato meals. I don't think my mom ever missed a Sunday dinner of roast beef and mashed potatoes (and NEVER the instant potatoes, I didn't even know they existed growing up). So, basically potatoes are one food I could never part with. One of my favorite dinner sides is Twice Baked Potatoes. 
The inspiration for this soup came from those incredibly delicious Twice Baked Potatoes, those dreamy, creamy potatoes that are loaded with Cheddar cheese, sprinkled with browned crispy bacon and chopped green onions then they're finished off with a generous drizzling of creamy Ranch dressing. Yeah, all of that in soup form and this soup better be good right? It's definitely my new favorite potato soup, I'm not sure if I'll be able to eat the traditional plain old potato soup anymore. This stuff is just too flavorful and cheesily delicious to look back to that soup again =). 
This recipe may seem a little different, I didn't make a roux to add the flour, rather I whisked it into the milk. I didn't want to add butter because the mayonnaise already replaced the fat and creaminess of what butter would do. I also chose to use sharp cheddar cheese because in my opinion when you use sharp you can use less cheese (then if you were to use mild or medium) and therefor you're adding less calories (don't get me wrong this isn't a low calorie soup, I just try to lightly reduce calories where I can). I decided to leave the carrot and celery out of this recipe so it's more like a loaded or twice baked potato but if you really wanted to you could add them.
If you want even more of a ranch flavor you could drizzle the top of the soup with additional ranch, made according to the directions on the package. I hope you love this soup as much as I do and make it often this upcoming fall and winter season! There's nothing like a perfect bowl of soup to warm a cold fall evening. Enjoy! 

Cheesy Bacon Ranch Potato Soup
Yields about 6 servings

Ingredients:
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup whole milk
1 1/2 Tbsp dry ranch dressing mix

3 lbs Russet potatoes, peeled and diced into about 3/4-1" cubes (about 8 medium potatoes)
1 Tbsp extra virgin olive oil
3/4 cup diced yellow onion (about 1 small onion)
2 cloves garlic, finely minced
2 (14.5 oz) cans chicken broth*
2 cups whole milk
1/4 cup all-purpose flour
6 oz. sharp cheddar cheese, divided (about 1 1/2 cups)
1 oz. finely grated Parmesan cheese (about 1/4 cup)
freshly ground black pepper to taste
10 slices bacon, cooked and chopped (or crumbled if you like it extra crispy)
3 green onions, chopped

Directions:
In a mixing bowl, whisk together sour cream, mayonnaise, 1/4 cup milk and ranch seasoning mix. Cover bowl and refrigerate. 
Heat olive oil a large cast iron dutch oven over medium high heat. Add onion and saute about 4 minutes until golden, add garlic and saute 1 more minute. Add chicken broth and diced potatoes and bring mixture just to a boil, then reduce heat to medium, cover pot and cook 15 - 20 minutes until potatoes are very tender. 
In a mixing bowl, whisk together 2 cups milk with 1/4 cup flour (whisk very well to break up flour) and pour mixture into soup. Increase temperature to medium high heat, and bring mixture just to a boil, stirring constantly (stirring constantly will help break down the potatoes a bit). Once mixture reaches a boil, reduce heat to low, add ranch dressing mixture from refrigerator, 1 cup (4 oz) grated Cheddar cheese, grated Parmesan cheese and season with black pepper to taste. Cook about 5 minutes, stirring frequently (note, if you want smaller potato chunks in the soup you can simply mash the soup with a potato masher to break them down a bit more). Serve warm, sprinkle each serving with remaining 1/2 cup cheddar cheese, chopped bacon, and chopped green onions. 

*you can use low sodium chicken broth if you prefer, for this recipe I just used regular and didn't add any salt to the soup. If you use low sodium you may want to add additional salt to the soup.

Recipe Source: Cooking Classy

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Hawaiian Chicken Salad Sandwiches

I'm loving the Hawaiian flavors lately. I made Hawaiian BBQ Pulled Chicken Sandwiches a few days ago (which were amazing if I do say so myself =) and I had some left over fresh pineapple so I thought, why not make another Hawaiian inspired dish. These sandwiches are packed with the flavors of the Islands. I tried to think of all foods that remind me of Hawaii when making this recipe (even though sadly I've never been there, what is up with that??). Of course I thought of Hawaiian Pizza, one of my favorites with it's ham and pineapple combo. Then I'd say the first type of nut I think of when I think of Hawaii is Macadamia, and can you have a chicken salad sandwich without some kind of nut? Also, I wanted to add a bit of sweetness to the dressing (but don't worry it's not overly sweet) so I added in the honey and pineapple juice. I don't like a really thick dressing over my chicken salad but if you do you could omit the pineapple juice and add a few more tablespoons of the mayo or some Greek yogurt. I hope you love these delicious Island inspired sandwiches! May they make you feel as though you are vacationing in Hawaii. Enjoy!

Hawaiian Chicken Salad Sandwiches
Yields about 5-6 servings


Ingredients:
1 1/2 lbs cooked chicken breast, chilled and shredded
8 oz cooked ham, chilled and diced
1 1/2 cups diced fresh pineapple (canned would work too, but drain well)
1 cup diced celery (about 3 stalks)
2/3 cup chopped Macadamia nuts or Cashews
2 Tbsp chopped green onions


Dressing:
2/3 cup mayonnaise
1/4 cup pineapple juice
3 Tbsp honey
2 tsp apple cider vinegar
1/2 tsp onion powder
Salt and Pepper to taste


Directions:
In a large mixing bowl, toss together shredded chicken, diced ham, pineapple, celery, nuts and green onions. In a separate mixing bowl, whisk together mayonnaise, pineapple juice, honey, apple cider vinegar, onion powder and season with salt and pepper to taste. Pour dressing over chicken mixture. Toss to evenly coat. Serve on Crusty Rustic Bread, Hawaiian Sweet Bread or whatever bread, roll or croissant you'd like.


Recipe Source: Cooking Classy

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Hawaiian BBQ Pulled Chicken Sandwiches (Slow Cooker Recipe)

This should be called "The Sandwich of Summer." I made this recipe because I love pulled pork so much so I wanted something similar but entirely its own. Basically I wanted something delicious, out of the ordinary that will make people say "wow." Of course I made it a slow cooker recipe because that's what I love and that's what everyone else seems to love. This Hawaiian BBQ Pulled Chicken Sandwich is bursting with the flavors of the islands (especially when served along with fresh, glazed/grilled pineapple). It inspires me to want to host a luau party in my backyard. 
Don't be scared by the long list of ingredients, most of them, if not all of them, you probably already have in your fridge and cupboard. If you are looking to try a new dish that is enticingly delicious and fully amazing your going to want to try this sandwich! Share and enjoy!

Serve it with or without green onions (I liked it with):

Hawaiian BBQ Pulled Chicken Sandwiches
Yields about 6 sandwiches


Ingredients:
2 lbs boneless skinless chicken breast halves
1/2 cup ketchup
1/3 cup pineapple juice (apple juice could be substituted)
1/4 cup low sodium soy sauce
1/4 cup honey
2 1/2 tsp molasses
1/4 tsp liquid smoke
1/4 tsp coconut extract
1/2 tsp ground ginger
1/2 tsp onion powder
1/2 tsp garlic powder
freshly ground black pepper, to taste


1 Tbsp cold water
1 Tbsp cornstarch
2 Tbsp tomato paste


Directions:
Place chicken in a 6 or 7 quart slow cooker. In a mixing bowl, whisk together ketchup, pineapple juice, low sodium soy sauce, honey, molasses, liquid smoke, coconut extract, ginger, onion powder, garlic powder and black pepper. Pour sauce over chicken in slow cooker, cover with lid and cook on low heat for 5 - 6 hours. Remove chicken from slow cooker, shred and set aside. In a medium saucepan, whisk together cold water and cornstarch, pour in sauce from slow cooker and add tomato paste. Bring mixture to a boil over medium high heat, stirring frequently, then reduce heat and simmer 30 seconds, stirring constantly, until thickened. Return chicken to slow cooker (or the mixing bowl) and pour sauce over chicken, toss to evenly coat. Serve warm on hamburger buns, along with optional glazed or grilled pineapple and optional diced green onions (grilled red onions would be good too). 


I served with glazed pineapple and this is how I did it:


Glazed Pineapple


6 fresh pineapple rings (cut about 1/2" thick)
4 Tbsp brown sugar, divided
1 Tbsp butter, divided


Working in 2 separate batches, melt 1 Tbsp butter in a 10 inch non-stick skillet. Sprinkle 1 Tbsp brown sugar among one side of 3 pineapple rings (about 1 tsp per each), add pineapple to skillet (brown sugar side down) and saute over medium high heat until golden on bottom about 3 minutes. Sprinkle another 1 Tbsp over the tops of pineapple rings in pan (again 1 tsp per each), then flip and cook opposite side until lightly browned about 3 minutes. Repeat this process with remaining 3 pineapple rings.


Recipe Source: Cooking Classy

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Baked Chicken Nuggets

Chicken nuggets that are still perfectly golden, full of flavor and deliciously crisp without being fried, say what!? These chicken nuggets are utterly amazing. They are the best chicken nuggets I've ever had, and I couldn't believe they were healthy! I love how healthier things can actually taste better than their less healthy opponent. This recipe is true proof of that. This is another Pinterest find (I did change up a few things), it is one of my new favorite recipes. It's quick, it's incredibly easy and it's a crowd pleaser. Chicken nuggets aren't just for kids, adults and kids alike will immediately fall in love with these baked chicken nuggets after just one bite. Enjoy!

Baked Chicken Nuggets
Yields about 2 - 3 servings


Ingredients:
1 lb boneless, skinless chicken breasts (about 2 medium), diced into bite size pieces
1 Tbsp Extra Virgin Olive Oil
1/4 cup Italian seasoned bread crumbs, white or wheat (I used white)
1/4 cup Panko bread crumbs
3 Tbsp finely grated Parmesan cheese*
1/2 tsp dried parsley
Salt and freshly ground black pepper, to taste
Olive Oil Spray


Directions:
Preheat oven to 425 degrees. Spray a shallow 13 x 9 baking dish (I used a small cookie sheet) generously with olive oil spray. Pour 1 Tbsp extra virgin olive oil into a small mixing bowl. In a separate mixing bowl whisk together Italian seasoned bread crumbs, Panko bread crumbs, Parmesan cheese, parsley, salt and pepper. Place chicken pieces into olive oil and toss chicken to evenly coat. Drop oil coated chicken, working with about 5 pieces at a time, into bread crumb mixture and coat each side (I kind of pressed the pieces into the bread crumbs to get more to stick). Place all of the coated chicken pieces onto oil coated baking sheet then sprinkle remaining bread crumb mixture over chicken pieces. Spray top of chicken pieces with olive oil spray. Bake in center of preheated oven for 10 minutes, then remove from oven, rotate chicken pieces to opposite side and bake an additional 5 minutes (I moved the oven rack up a few and broiled mine during the last about 1.5 minutes to get a more golden crust, if doing this DO NOT walk away from the oven, keep a very close eye on it). Serve warm with ketchup, barbecue sauce or honey mustard for dipping, if desired. 


*this is one recipe I pulled out the Kraft pre-grated Parmesan cheese in the shaker bottle. Just be sure to break up any clumps before whisking it in. They add an ingredient to keep the cheese from caking but mine always ends up caking together into little clumps anyway. You could use freshly grated Parmesan as well. Update 6/7/12: someone mentioned in a comment below that the freshly grated Parmesan was better than the pre-grated Parmesan, I trust that opinion because fresh is always better but if you're in a rush the pre-grated powdered stuff works okay too.


Recipe Source: adapted from skinnytaste.com

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Sonoma Chicken Salad Sandwiches

If you like poppy seed salad dressing then this is the chicken salad of your dreams! This chicken salad is amazing and so simple! I was shopping at Sam's Club several weeks ago and taste tested some Sonoma Chicken Salad, it was delicious so I had to figure out how to make it at home. Following is the recipe I've come up with. It is my new favorite chicken salad. I'm going to start using the dressing to drizzle over green salads as well. My recommendation for the easiest way to make this is to cook the chicken in a slow cooker over night, toss it in an airtight container in the morning and refrigerate it, then by lunch time it will be cool enough to shred or chop and toss into the salad. I know this is going to be my new favorite dish for picnic lunches this summer. Just be sure after eating this chicken salad to smile real big... and check your teeth for poppy seeds =).
Note: some other good substitutions for the dried cranberries would be diced apples or grapes and another good nut option would be almonds or cashews, but I would recommend trying the recipe as written at least once. The ingredients listed are a perfect combination together. When served over some fresh rustic bread this sandwich is to die for!

Sonoma Chicken Salad Sandwiches
Yields 5-6 servings



Ingredients:
3 1/2 cups cooked, shredded chicken (about 2 lbs boneless skinless chicken breast halves)
1 cup diced celery (about 3 stalks)
2/3 cup chopped pecans
1/2 cup dried cranberries, such as Craisins, roughly chopped
2 Tbsp finely grated Parmesan cheese
Sliced bread, for serving (here is a great recipe) 


Dressing:
2/3 cup mayonnaise
1/4 cup apple juice
3 Tbsp honey
2 tsp apple cider vinegar
1 tsp prepared yellow mustard (optional)
1 Tbsp poppy seeds
1/2 tsp onion powder
Salt and freshly ground black pepper to taste


Directions: 
In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. In a separate mixing bowl whisk together all ingredients listed for the dressing until well blended. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.


Recipe Source: Cooking Classy

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Broccoli Ham Grilled Cheese Sandwich

I'm almost at a loss for words to describe this Broccoli Ham Grilled Cheese Sandwich, it is just that good! I guess I will say, let the pictures tell you everything you need to know about this sandwich.  
Several months ago I had, I guess the word is, "pinspiration" when I saw this utterly incredible photo of a Broccoli Grilled Cheese sandwich over at BS in the Kitchen.  It left me salivating and I never did forget about it.  I was purely inspired to make my own rendition.  
If you have tried my Healthy Grilled Cheese Sandwich recipe then this recipe and cooking method will be familiar to you (though this version isn't quite as healthy =). Some may say if you are going to have a grilled cheese sandwich you may as well load on the butter, use white bread and just go all out. I say otherwise, not only because it's better for you to fry with olive oil and use whole grain bread but I think it tastes better. I hope you adapt this cooking method for all your grilled cheese sandwiches, it's a small and simple step to a healthier grilled cheese.  Enjoy!

ahh, that first bite...

Broccoli Ham Grilled Cheese Sandwich
Yields 1 Sandwich


Ingredients:
2 slices Double Fiber Bread or Whole Wheat Bread
1.5 oz Medium Cheddar Cheese, grated (about 1/3 cup packed)
1/2 oz Parmesan Cheese, finely grated (about 2 Tbsp)
1/4 cup finely chopped quality ham*
6 small broccoli florets, steamed then diced into small pieces**
1/8 tsp onion powder
1/8 tsp garlic powder
Salt, to taste
Freshly ground black pepper, to taste
1 Tbsp Extra Virgin Olive Oil, divided


Directions:
In a bowl, combine grated Cheddar Cheese, Parmesan Cheese, ham, steamed broccoli, onion powder, garlic powder, salt and black pepper.  Layer mixture over one slice of bread then top with additional slice of bread gently pressing down.  Heat a non-stick fry pan over medium low heat then drizzle 1/2 Tbsp olive oil into pan and tilt pan back and forth to evenly coat, immediately place sandwich in pan (I don't preheat the oil because the outside would darken before the inside cooks through), cover pan with lid and cook 2 - 3 minutes until bottom becomes golden brown.  Carefully lift sandwich out of pan with a spatula then add remaining 1/2 Tbsp olive oil to pan and tilt to coat.  Carefully flip sandwich returning to pan, cover pan with lid, and cook opposite side until bottom is golden brown and cheese has melted about 2 - 3 minutes.  Serve warm.


*I put quality ham because I used leftover spiral sliced ham that I had placed in the food processor then processed several seconds until chopped into very small pieces (I always do this with leftover ham and freeze it.  It's great for salads, sandwiches, eggs and many other entrees. This recipe is a great use for that leftover spiral sliced ham this upcoming Easter).  If you don't happen to have left over ham you could also use deli ham, diced into pieces.


**I use a simple steaming method, I place 1/4 cup water in a microwave safe bowl then add broccoli florets.  Microwave on HIGH power 1 minute 30 seconds to 2 minutes until tender, then drain water and dice into smaller pieces.


Recipe Source: inspired by BS in the Kitchen, recipe Cooking Classy

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Toasted Turkey and Ham Sandwich

Build your own fancy deli sandwich at home!  This sandwich is incredible, simple but incredible!  It's loaded with turkey and ham, don't you hate the sandwiches that are so skimpy with the meats?  It's the centerpiece of the sandwich.  With that said, please use quality meats if you don't you'll get a low quality sandwich.  I had two friends tell me this was one of the the best sandwiches they've ever had so there's two reviews for you =).  

My favorite thing about this sandwich is that it gives me the perfect use for my left over spiral sliced ham.  I often dice any ham we have left and freeze it.  If I'm really lazy about it I will even do it in the food processor, although I do prefer it diced by hand because you can determine the size of the dice.  It just takes a bit longer.  I also used my left over ham for ham and cheese salads, ham eggs, or ham pizza.  So don't through that left over ham out, there's hundreds of uses for it and it freezes so well.

Toasted Turkey and Ham Sandwich

Yields one huge sandwich 

Ingredients:

2 1" slices french bread, sliced on a bias

Mayonnaise, whipped cream cheese or mustard, for spreading

3 oz. thinly sliced, peppered deli turkey (best is Board Head, Columbus brand or Jennie O)

1/4 cup finely diced ham (I used leftover spiral sliced Honey Baked ham)

1/4 cup shredded Mozzarella cheese

2 slices ripe avocado

3 slices Roma tomatoes

1/8 tsp Italian seasoning

1 leaf Green Leaf lettuce or Iceberg lettuce

Directions:

Heat a large non-stick saucepan over medium low heat.  Butter pan and toast one (or both side if preferred) of each slice of bread until toasted and golden.  Remove bread from heat and dress bread with mayonnaise, whipped cream cheese or mustard as desired, top one slice with lettuce and set aside.  

Return pan to heat, butter pan again and layer turkey slices into pan.  Cook turkey until lightly golden on bottom (only takes about 1 minute), then flip turkey using a spatula.  Remove from heat and top turkey with shredded Mozzarella cheese, sprinkle with ham, then layer with avocado slices, followed by tomato slices, then sprinkle with with Italian seasoning.  Return to heat and cook until cheese has melted and bottom of turkey is lightly golden.  Using the spatula, carefully lift out layered sandwich filling and lay on top of sliced bread containing lettuce.  Top with remaining slice.  Serve immediately (you may want to cut it in half to be able to eat this one =).

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Dill Chicken Salad Sandwiches

Anyone that doesn't like chicken salad please give these a try, and anyone who likes chicken salad, these sandwiches will make you love chicken salad =)!  They are full of exciting flavors.  I created this recipe because I felt the chicken salad sandwich needed a bit more to it, and cheese!  Your average chicken salad doesn’t have any cheese, rip off =).  These are a great, simple entrée to serve at parties, showers, or any day you want serve up an incredible lunch or dinner. They make for an amazing picnic as well.  If you absolutely hate dill then of course you can leave it out and still have a delicious Chicken Salad Sandwich.  I hope you have a chance to try my favorite Chicken Salad Sandwich…

Dill Chicken Salad Sandwiches

Yields about 4 sandwiches

Ingredients:

2 cups shredded, cooked chicken breast

1 cup grapes, sliced into halves

1/2 cup chopped cashews

1/2 cup chopped celery

2 Tbsp chopped green onion

1/3 cup freshly grated Parmesan cheese

1/4 cup mayonnaise

1/4 cup buttermilk

2 tsp lemon juice

1 tsp dried dill

1 tsp dried parsley

1/4 tsp garlic powder

Salt and pepper to taste*

Green leaf lettuce, for serving (optional)

Directions:

In a small mixing bowl, combine mayonnaise, buttermilk, lemon juice, dill, parsley, garlic powder, salt and pepper. Stir until well combined.  Set aside.  In a large mixing bowl, toss together chicken, grapes, cashews, celery, green onion and Parmesan. Pour dressing over chicken mixture and toss mixture until well coated. Serve on a bed of lettuce (if desired) on sliced bread, croissants, rolls, or French bread.

*I only add pepper no salt, I personally think you get enough salt from the parmesan and cashews but if you like more salt then please add it =).

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Healthy Grilled Cheese Sandwich

Healthy grilled cheese, say what!? Can those three words even go together? This sandwich is amazing! Anyone who is a fan of grilled cheese (or not) I suggest you convert to this method. You won't regret it. In my opinion this tastes even better than the original version that's slathered in butter.  You get more flavor and you feel better about eating it.  This is obviously just a recipe for your basic grilled cheese but there are so many variations you can add to this recipe.  You could add in tomatoes or spinach, or your favorite herbs and seasonings or you can just keep it basic like this. Try this recipe out today and it's likely you will become converted to this method, like I have, for life.  Your heart will thank you later =).  Also, keep in mind you can use your favorite cheese but for a lower calorie, less fat cheese Mozzarella may be your better option. 

Healthy Grilled Cheese Sandwich

Yields 1 Sandwich

Ingredients:

2 slices whole wheat bread (preferably fresh)

Sliced Monterrey Jack, Muenster, Cheddar, or Mozzarella Cheese (enough to cover bread)

2 tsp extra virgin olive oil

Directions:

Preheat a small nonstick fry pan over medium low heat. Place cheese slices (enough to cover bread) between 2 slices of wheat bread. Once fry pan is warm drizzle with 1 teaspoon extra virgin olive oil, slightly tilt pan back and forth to evenly spread oil. Place sandwich in oil, cover with a lid and cook until bottom is golden, about 2 minutes. Then lift sandwich with a spatula an add remaining 1 tsp olive oil to fry pan. Flip sandwich and cook opposite side until golden. Serve immediately.

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Chicken Noodle Soup

Are you searching for an extraordinary chicken noodle soup recipe?  Then your search ends here =).  This chicken noodle soup is perfectly spiced with a hint of ground nutmeg and thyme, and it bursts with fresh flavor from the fresh parsley, vegetables and lemon juice.  This is my favorite chicken noodle soup recipe!  It is wonderful year round but especially on cold fall and winter days.  This soup is delicious garnished with freshly grated Parmesan or Romano cheese.  It just adds that extra hit of flavor which surprising compliments this soup so well.  The cheese is optional so feel free to leave it out if you don't have it.   Also, if you have a preferred alternate method for cooking the chicken feel free to cook it your own way.  I nearly always prefer to slow cook my chicken because it basically guarantees tender chicken (you know, the kind you can cut with a fork or spoon =).  A perfect accompaniment to this soup is a slice of fresh bread with butter or jam.  It makes a wonderful home style meal!

Chicken Noodle Soup
Yields 4 servings

Ingredients:
2 boneless, skinless chicken breast halves
2 quarts chicken broth, divided
2 Tbsp extra virgin olive oil
1 cup carrots, diced (about 3 medium carrots)
1 cup celery, diced (about 3 stalks celery)
1/2 cup yellow onion, diced (about 1/2 medium onion)
2 cloves garlic, minced
1/3 cup flat leaf parsley, chopped
1/2 tsp dried thyme
1/2 tsp ground nutmeg
1 1/2 Tbsp lemon juice (preferably freshly squeezed)
2 cups Rotini noodles
Salt and Pepper to taste
Parmesan cheese or Romano cheese, finely grated, for serving (optional)

Directions:
Place chicken and 2 cups chicken broth in a slow cooker and cook on low heat 4 hours.  Remove chicken from slow cooker, set aside.  Strain broth from slow cooker through a fine strainer into a bowl, set aside.  Heat olive oil in a large pot over medium heat.  Add carrots, celery, onion and garlic.  Saute 3 - 4 minutes until slightly tender.  Add remaining chicken broth and reserved chicken broth (that was set aside).  Stir in parsley, thyme, nutmeg, and lemon juice.  Bring soup to a boil over medium high heat.  Once it reaches a boil reduce heat slightly and stir in Rotini noodles.  Cook until noodles reach desired tenderness, about 10 - 12 minutes.  Meanwhile, shred chicken then add to soup once noodles are cooked through.  Season soup with salt and pepper to taste.  Serve warm with optional cheese, crackers or fresh bread.

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Creamy Potato Soup

After a long cold day it's so nice to come home to a warm bowl of creamy home-style potato soup! You will feel you walked into one of those delicious local bakeries that serves fresh soup when the aroma of this potato soup begins to fill your home. This is a great comfort food, without an over-indulgence! The flavors in this soup all meld so well together. Many potato soup recipes don't have chicken broth, but I believe they are slightly lacking in flavor. I've also tried this soup with something slightly daring, nutmeg. It was wonderful! It just adds a bit more flavor from that lovely warm little spice. I enjoy it both ways so if you want to be a little daring try a spoon with a tiny sprinkle of nutmeg and if you fall in love add it too the whole pot of soup! Enjoy!

Creamy Potato Soup

Yields 4 servings

Ingredients:

6 cups peeled and diced Russet potatos (about 5 medium potatos)

2 large carrots, diced

2 celery stalks, diced

1 medium yellow onion, finely diced

2 (15 oz) cans chicken broth (I use low-sodium)

1/3 cup butter

1/3 cup all-purpose flour

2 1/2 cups milk

3/4 tsp salt

Pepper to taste

1/8-1/4 tsp nutmeg to taste (optional)

1/2 cup sour cream

3/4 cup shredded ham

3/4 cup grated cheddar cheese

3 green onions, diced

Directions:

Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot. Cook over medium high heat about 25-30 minutes until potatoes are nearly soft when poked with a fork. Reduce heat to low. In a medium saucepan melt butter over medium heat, add flour and whisking constantly cook for 1 minute. Slowly add milk, stirring constantly cook until mixture begins to thicken. Season with salt, pepper and optional nutmeg. Add thickened milk mixture to potato soup mixture. Cook potato soup over low heat until potatoes begin to slightly break down and thicken soup, about 15 minutes. Add sour cream and mix will. Ladle warm soup into serving bowls, top each serving with ham, cheddar cheese and green onions.

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Southwestern Chili and Restaurant Style Baked Potatos

Who doesn't love of bowl of perfectly seasoned chili on a cold winter day? I love this chili because it amps up the flavor compared to your average chili, with its fresh salsa, a kick of lime and from the subtle flavors like the oregano and paprika. It has the perfect blend of spices, and it's deliciously hearty with it's combination of beans and flavorful beef! I decided my average chili just needed a bit more, so I came up with this recipe to add an exciting kick! Give it a try and it will likely become your new favorite, go to chili recipe! Enjoy!

Southwestern Chili

Yields 6 servings

Ingredients:

1 Tbsp olive oil

1.5 lbs lean ground beef

2 green onions, chopped

1/2 yellow onion, chopped

2 cloves garlic, minced

3/4 cup salsa, fresh is best

1 (15 oz) can diced tomatos with green chilis

2 (8 oz) cans tomato sauce

2 Tbsp chili powder

1/2 tbsp cocoa powder

1/2 Tbsp ground cumin

1 tsp paprika

1/2 tsp dried oregano

1 tsp salt

1/4 tsp ground black pepper

2 tsp lime juice

1/4 cup fresh cilantro, chopped

1 cup chicken broth

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

Optional: cheddar cheese and sour cream for serving

Directions:

Drizzle olive oil into a large non-stick saucepan over medium high heat. Add ground beef and saute until browned, breaking up the meat as it cooks (being careful not to do it too often as you will make the beef grey). Drain beef onto a plate, reserving 1 tbsp of the oil in the pan. Set beef aside. Add green onions, yellow onion and garlic to the pan and saute over medium heat until tender about 3 minutes. Add salsa, diced tomatos, tomato sauce, chili powder, cocoa powder, cumin, paprika, oregano, salt, pepper, lime juice, cilantro, chicken broth and browned ground beef. Reduce heat to low, cover saucepan and simmer for 45 minutes. Stir in kidney beans, black beans and pinto beans and cook over medium heat until heated through about 10 minutes. Serve warm with optional cheddar cheese and sour cream.

I love chili over baked potatoes! It's a fall/winter favorite! For restaurant style baked potatoes (the kind where you want to eat the peel):

Restaurant Style Baked Potatos

Ingredients:

6 Russet baking potatos

3 Tbsp extra virgin olive oil

1/4 tsp garlic powder

1/8 tsp freshly ground black pepper

1 1/2 tsp coarse sea salt

Directions:

Preheat oven to 400 degrees. Rinse and scrub potatos well. Dry potatos with a clean kitchen towel. Poke each potato several times with a fork. Place each potato over a piece of aluminum foil, large enough to generously cover it. In a small bowl combine extra virgin olive oil, garlic powder and freshly ground black pepper. Baste 1/2 tbsp olive oil mixture over each potato. Sprinkle each potato with 1/4 tsp coarse sea salt, covering both sides of the potato. Wrap each potato tightly in the foil and place opening side up on a baking sheet. Bake potatos for 1 hour.

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