Grilled Cheese and Tomato Soup

I have been a little under the weather the past few days. I promised myself that I would be better at sharing some recipes that we have tried...but I couldn't even look or think about food. Things are all better now, so I figured I would share this recipe...comfort food at its finest. The recipe claims that it is the "best grilled cheese and tomato soup" and I am not going to lie, it is pretty darn good. Plus it comes together so quick. My kind of meal for sure! 

Source: Everyday Occasions

Ingredients:

Tomato Basil Soup

3 cloves garlic, minced

olive oil

2 - 14 oz cans of crushed tomatoes

1 - 14 oz. can of whole tomatoes

2 cups chicken or vegetable stock

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon pepper

1/4 cup heavy cream

fresh basil

Parmesan cheese

In stock pot, saute garlic in olive oil. Add crushed tomatoes. Then add whole tomatoes, squeezing them into the pan to break up the tomatoes. Add stock, cream and seasonings. Simmer on medium for 15 minutes. Top with parm and basil before serving.

Grilled Cheese

Italian Bread (or Sour Dough)

Sharp Cheddar Cheese

Provolone Cheese

Swiss Cheese

butter

Add one slice of each of the cheese onto bread. Butter top and bottom of bread. Cook over medium heat on a hot skillet for about 2-3 minutes on each side, or until cheese is melted. 

Citrus Chicken Wraps

I am always looking for a new wrap recipe. I found this one in the Cache Valley Cheese Cookbook. It is fresh, healthy and packed with flavor. Feel free to add different veggies in the middle (Brooks wanted cucumbers in his and he said it was awesome).

Ingredients:

2 garlic cloves, minced
1 teaspoon canned chipolte chilies in adobo sauce, minced
3/4 cup orange juice
1tablespoon Worcestershire sauce
3/4 cup cilantro, chopped
4 chicken breasts
1 teaspoon yellow mustard
salt and pepper
flour tortillas
2 tomatoes, diced
1 cup shredded cheddar cheese
1 avocado, diced
1 cup shredded lettuce
sour cream

Melt 1 tablespoon butter in skillet. Add garlic and chipotle chilies. Cook for about 30 seconds. Stir in OJ, Worcestershire sauce, and about 1/2 cup cilantro. Bring to a boil. Add chicken, cover and let simmer on medium low heat for 20 minutes. Flip chicken after about 10 minutes. Remove chicken and cook remaining mixture over medium high heat until liquid is reduced. Remove from heat, add mustard. Shred chicken and add back into skillet. Season with salt and pepper. Warm up tortillas, and then assemble as desired.

Reduced Fat Chicken Salad

I love chicken salad but my waist disagrees.  We threw this together for a fabulous picnic lunch in Lake Powell, and it was a hit.

Ingredients:

1 rotisserie chicken plucked and diced

1 green apple diced

1 red apple diced

2 large celery stalks diced

2 green onions chopped

1 cup non-fat yogurt

2 tbsp low fat mayo

2 tbsp lemon juice
1 tsp cumin
1 tsp paprika
1 tsp salt
1 tsp season salt
1 tsp pepper

Start by dicing all the ingredients into 1/2 inch pieces.  Then in a separate bowl, mix the mayo, yogurt, lemon juice and spices.  Toss the salad with salad with the dressing and let sit in the fridge for a couple of hours before serving.  Serve on your favorite bread, and enjoy.  A guilt free meal loaded with protein and vitamins for great energy....so you can enjoy your summer longer!

Pulled Pork

This was a first, and a winner.  We tried this for the Superbowl, and it was a fan favorite.  The only thing that would have made it better was the Dolphins in the big game.

Ingredients:
1 large pork butt (shoulder)
1 tbsp paprika
1 tbsp cumin
1 tbsp salt
1 tbsp brown sugar
1 tbsp dried mustard
1 tbsp garlic powder
1 tbsp black pepper
1 tbsp white pepper
1 tbsp mesquite grill seasoning

Preheat the oven to 250.  In a bowl, mix all the dry ingredients together.  Rinse and pat dry your pork, and rub with the mixture.  Make sure all sides are covered.  Place the pork fat side up, in your roasting pan, or in a pot large enough to capture the juices without overflowing.  Place uncovered in the oven, and let cook for 7-9 hours (5-7 lb pork roast).  The longer the better as the fat will continue to melt through the pork and tenderize the meat.

Remove from the heat and let sit for 15-20 minutes.  Shred the meat with a fork, or your hands if it is cool enough.  It should fall right off the bone.  If it is a little tough, you can just cut it with a knife.  Serve on a roll with your favorite barbecue sauce. (my sauce recipe to come...).  I hope you enjoy.

Ham and Cheese Sandwiches

I told you last week about my cute Grandma. My Grandma loves to shop on QVC. I bet they love her because she orders so often. Every Christmas we get new cooking gear (that she bought from QVC) with some new recipes. Last year she gave us a recipe that we have for many family functions. Since we have such a large family, to feed all of us can be difficult. So we need something can make a lot. These sandwiches are perfect. They can make a lot, and are so easy. I made them two months ago for my sisters bridal shower. But I also think they would be perfect if you are having friends over for game day.
PS...be sure to check out our guest post at Dandy Giveaways & More!

Ingredients:

24 rolls (we usually use Sam's or Costco rolls)

48 pieces of ham 

24 slices of swiss cheese

1/4 cup mayo

1/4 cup miracle whip

1 stick melted butter

2 tablespoons mustard

1 teaspoon worschestershire sauce

1 1/2 tablespoons poppy seeds

1 1/2 tablespoons minced onions

In a bowl mix together the mayo and miracle whip. In another bowl melt butter. Then mix mustard, worchestershire sauce,  onions, and poppy seeds. Slice each roll then layer with two slices of ham, one slice of cheese, and then spread a small amount of mayo/miracle whip on roll. Brush the top of each roll with the butter mixture. Place on cookie sheet and bake at 350 for 12-15 minutes and serve warm. 

Ranch Chicken Salad Sandwich

I have mentioned a few times my love for "Or So She Says" Blog. From recipes to ideas on ANYTHING, that blog is so much fun. We LOVE chicken salad sandwiches, and when I saw this recipe, I knew we had to make it. We were going ice blocking with some friends, and I wanted something perfect for the picnic, but kid friendly as well. I did think it was kind of strange that it had milk in it, but it was not "milky" at all. They flavors were amazing...and even my kids loved this! So if you are looking for a twist to the usual chicken salad sandwiches...you will love this!

Ingredients:

3 chicken breasts

2 green onions, chopped

1/2 cup celery, diced

1/2 cup Hormel Real Bacon Pieces

1/2 cup milk

1/2 cup mayonnaise

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon dry mustard

5 teaspoons Ranch dressing mix

croissants

Cook chicken, then chop. Chop celery and green onions as well. In blender blend mayo, milk and ranch. Then add seasonings. Let chill for at least two hours. Serve on croissant. 

French Bread Chicken Sandwich

This is a repost from my very first post on this blog...so maybe it has long since been forgot. My friend Heather made these for a girls lunch and gave me the recipe. These sandwiches are my favorite thing to make when we have friends over, or if it is just us for dinner.

3-4 chicken breasts
1 cans chicken broth
2 tablespoons Montreal Steak Seasoning
1 Loaf of French Bread
Ranch Dressing
4 slices of bacon
1 Avocado sliced
1 Tomato sliced
1 cup shredded cheese

Cook in crock pot on high for four hours with chicken broth and Montreal Steak Seasoning
(feel free to add more chicken, chicken broth and Steak Seasoning for future dinners)
It is easier for me to shred the chicken in the crock pot so that it soaks up all the marinade. Chicken freezes well for future meals!

Cut French bread loaf long ways in half.
Spread Ranch dressing on both sides of the loaf.
then add layers...chicken, bacon, cheese, tomato and avocado.
Bake at 375 for 10 minutes, and then I like to broil it for another 2 minutes. Slice and serve.

California Turkey Club

I absolutely love Summer. I love that we can grill every night. This sandwich is perfect for busy nights in the Winter too! I am convinced it is the ranch/dijon that makes the sandwich though! So grab a loaf of sour dough, or any fresh bread and get making this sandwich!

Serves 5
Ingredients:

1 pound frozen (thawed) turkey breasts, seasoned with salt, pepper, garlic powder
10 slices of bacon
1 avocado
1 tomato
cheese
sour dough bread
1/4 cup ranch dressing
1/4 cup dijon mustard

Season turkey breasts with salt, pepper and garlic powder, and then grill. Let rest before slicing so the juices can be redistributed. Fry up your bacon. Slice avocado, tomato and cheese. Then mix ranch dressing and dijon mustard. Then assemble sandwich. Enjoy!

Black Bean and Corn Salsa Wraps

Tired of the same old sandwich? I know we all get in a rut, and need to change things up a bit. My friend Hillary introduced me to these wraps over a year ago. I had never heard of Black Bean and Corn Salsa until then. But it is a perfect change to your normal salsa, and goes perfect with these wraps. You can buy this salsa at any grocery store. This wrap is the perfect lunch item, and your kids will be screaming for more!

Makes 3 wraps

Ingredients:

1 avocado

2 tablespoons black bean and corn salsa (more depending on what you like)

3 tortillas

lunch meat

cheese

Mash up your avocado. Then stir in the salsa. Layer on tortilla. Then add cheese and meat. Roll up your wrap, slice and enjoy!

Philly Chicken Sandwich

When I was in High School, I worked at the mall (ok, after high school I did too:)). I worked a lot, and I often had to eat at the mall. My favorite place to eat at was Charley's. I have never really been a steak person, but I do love chicken. I always got the Philly Chicken Sandwich (minus the mushrooms). Yum! We finally made our own version. It was delish. Quick, simple, and pretty healthy too!

Serves 4
Ingredients:

3 chicken breasts
garlic salt
salt and pepper
1 green pepper, sliced thin
1 red pepper, sliced thin
1/2 cup red onion, sliced thin
1 cup mushrooms
provolone cheese
Sub rolls
olive oil

Season chicken with garlic salt, salt and pepper and fry up chicken in olive oil. Saute veggies in a separate pan. On the rolls, brush with olive oil, and toast lightly. Then layer chicken, veggies and provolone cheese. Add a little mayo and enjoy!

French Dip

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I always say I have the greatest of friends. They are always sharing their recipes with me...which I LOVE! This recipe comes from Rose, which actually she got from Hillary (ya know, one of those recipes that gets passed from person to person)...and dang, it was good. It was so simple! My only problem was that I actually cooked it a little bit to long, so when we were cutting the meat it was falling apart, hence the large slices.    



Serves 5-6
Ingredients:

1 4 lb roast beef
1/2 cup soy sauce
2 cups water
1 beef bouillon cube
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon garlic powder
swiss cheese
hard rolls

On the stove top, on a hot skillet, sear all sides of roast. Place in crock pot. Pour water, bouillon, and spices over the meat and cook on low for 6-8 hours, until meat is tender. Cut meat into thin slices, add to roll with a slice of swiss. Put broth into individual bowls for dipping and enjoy!

Steak Pita

When I was in middle school we would go to Jackson Hole, Wyoming to go skiing.  We would always have these pita sandwiches with roast beef and cream cheese.  This is a tribute to my a wonderful sandwich, and wonderful family memories.

Ingredients:

1 Flank Steak (8 oz)

1 package of Mixed Green salad

4 oz plain yogurt

4 oz cream cheese

1 cucumber peeled and chopped

2 tblsp lemon juice

salt and pepper

Italian dressing

Pita Bread

Take the steak and marinade it in a cup of Italian dressing for at least 1 hour in the fridge.  In a blender or food processor mix the cucumber, yogurt and cream cheese and lemon juice. Salt and pepper to taste. (This is my take on a traditional tzatziki sauce you would have on a Gyro) Let sit in the fridge while you cook the steak.  Cook it to your liking, but I don't condone anything that doesn't leave some pink :). Remember to let the meat stand for about 5 minutes before you slice it up.  Cut it into thin slices cutting against the grain in order to keep it tender.  Now, in a salad bowl, mix the greens with 1/4 cup of italian dressing.  NOw, spread some of the cucumber sauce in the pita, fill with a few slices of steak and the mixed greens.  Opa! Or something like that.   

Lemon Chicken Sandwich with Pesto Mayo

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I have a favorite sandwich that I get at "Blue Lemon." It is so good. Though, I love anything with pesto, chicken, bacon, and lemon! My husband refuses to eat there because he thinks it is more of a "girly" place. So I figured I had to make the sandwich I get there, for him to try. I hopefully won him over so that one day he will eat there with me!

Serving size: 4 sandwiches

3 chicken breasts
1/2 cup olive oil
3 tablespoons lemon juice
1 tablespoon lemon pepper
1 garlic clove-minced

Marinate in zip lock bag for at least three hours.  Once marinated, grill up chicken breasts and slice thinly.

Pesto Mayo:
4 tablespoons pesto (see our recipe here) or buy some at Costco
3/4 cup mayo

Mix together and refrigerate for at least at hour.

8 slices bacon
8 slices of sour dough bread
8 slices of provolone cheese
1 avocado sliced

Assemble your sandwich...put a small layer of pesto mayo on top and bottom slice of bread. Then add cheese, chicken, bacon and avocado. Serve warm!

Chicken Caprese Sandwich

Red Robin inspired this wonderful sandwich.

Ingredients:

2 large chicken breasts

Fresh Mozzarella Cheese sliced

Fresh Roma tomatoes sliced

Pesto (See our Pesto recipe or you can buy it)

4-5 Ciabatta rolls or Kaiser rolls toasted

1/2 cup of olive oil

1 tsp rosemary

1 tsp dried basil

1 tsp garlic salt

In a plastic bag marinate the chicken breasts in the olive oil and spices. Be sure to cover evenly.

On an oven safe grill pan, or skillet, grill the chicken on both sides till golden brown. Put into a 325 degree oven for 20 minutes until done (180 degree with a meat thermometer). Let stand for 5 minutes.

On the bread that has been toasted, spread a good layer of pesto on both sides. Slice the chicken on a bias very thin, and place on the roll. Top with the mozzarella and tomato. Enjoy!

Meatball Subs

So my husband loves meatball subs...me not so much. OK, really I hadn't ever tried them, but I HATE soggy bread, so I was a little weary. But I made these...and they were absolutely perfect.

Tip: Put a little olive oil on the bread and toast it before adding your meatballs...it helps to prevent soggy bread!

1 lb sausage

1 lb hamburger

1/4 teaspoon red pepper flakes

1/4 teaspoon fennel seed

1 teaspoon basil

1 teaspoon oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 crushed garlic clove

2 eggs

1/2 cup bread crumbs

salt and pepper

Mix together meats, seasonings, eggs and bread crumbs. Then make good sized meatballs. Bake in the oven at 400 for 15 minutes.

While the meatballs are baking, start warming up your favorite marinara sauce on the stove top. When the meatballs are done, put them in the sauce and let them simmer for about 20 more minutes.

Serve on toasted bread with a little bit of provolone cheese. Enjoy!

Chicken Salad Croissant Sandwich

I always love a good chicken salad sandwich...though I am strange-and I have a hard time when it comes to mixing fruits and vegetables in the same dish (I don't know if it is the sweet mixed in or what). So I always make two portions-mine, and everyone else! Enjoy!

4 shredded chicken breasts

3-4 cups mayonnaise (approx.)

1 teaspoon lemon juice

1/2 cup green onions chopped

1/2 cup celery chopped

1/2 cup chopped slivered almonds

salt and pepper

and for those of you that like fruit-add some green grapes (halved) and some chopped pineapple

Serve on a croissant.

Pesto Panini

Your Italian lesson for the day is two-fold. First off, the word panini translates as sandwiches in the Italian language. Keep that in mind next time you order a panini sandwich ("may I have a sandwiches sandwich?"). Next lesson is how to make this wonderful and very tasty panino (sandwich).

Pesto Ingredients:

2 cups of fresh basil

1/4 cup of toasted pine nuts

1 cup grated Parmesan cheese

1 medium clove of garlic

1/2 tsp salt

1/2 tsp pepper

1 1/2 to 2 cups of olive oil

Sandwich ingredients:

sliced mozzarella cheese

Italian meat of choice sliced IE) salami, prosciutto, mortadella, etc.

Artisan bread of choice, (ciabatta or sourdough is what I use) sliced into 1 inch slices.

1 cup of olive oil

3 tbsp dried parsley

1 tbsp dried oregano

Preheat your grill pan, Foreman grill, or Panini maker.

In a food processor mix all the dry ingredients for the pesto and pulse for 35 to 45 seconds. While pulsing the processor slowly add the olive oil until the pesto reaches the consistency you like. For this recipe I would add almost the full 2 cups, which makes it very spreadable.

In a separate bowl mix the olive oil and the dried spices for the sandwich. Brush one side of each of the slices of bread with the herb olive oil. Place the bread oil side down on the grill. Spread a layer of the pesto, and top with cheese and meat. Spread pesto on the other piece of bread, and place pesto side down on top of the sandwich. Then squish away. It probably takes 4 minutes per sandwich to get the bread nice and toasty. Be sure to apply quite a bit of pressure to flatten out the bread.

Remove from heat, and eat. This pesto panino is best... o?