Not your average Chicken Panini {and my menu}

Why does Monday have to come so quickly?
Are your taxes done?
Me too….2 days ahead of time.
That’s early for me.
I’m a bit of a procrastinator.
I need a deadline.
There is always something better to do than taxes, right?

Enough about my issues and onto what I shall feed my fam this week.

Monday~ Grilled chicken and zucchini kabobs with a thai sauce, jasmine rice and grilled pineapple……….and it was super yum :)

Tuesday~ Ham and cheese au-gratin, salad and mandarin oranges {didn’t ever have this last week..it happens}

Wednesday~ Taco salad at church {I think}

Thursday~ Boneless Buffalo Wings {on the recommendation of my friend Shannon} and salad

Friday~ Skillet enchiladas {made by my hubby}, chips and salad

Saturday~ BBQ ribs, scallop potatoes, green beans

Sunday~ Homemade Cinnamon rolls for breakfast, easy sandwiches for lunch and Easter dinner with my family.

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I’ve been wanting to share this sandwich with you that we have enjoyed a couple times. I thought you might want to try it next time you have some leftover chicken.

The first time we had these Panini's I used some leftover baked chicken and they were super good. The second time {what is shown in the pics} I used some rotisserie chicken. It was still good, but I really enjoyed the taste of the baked chicken better. I also think grilled chicken would work great. I probably wouldn’t use rotisserie chicken again. just sayin’.

Not your average chicken panini:

Italian or sourdough bread sliced thin
Olive oil
Thousand island dressing
Leftover chicken, chopped up
Coleslaw {creamy, spicy…whatever floats your boat}
Havarti cheese slices {Swiss would work too}

I like to get them all put together before I start the cooking. Lay out the bottom piece of bread for each sandwich and drizzle with olive oil. I spread it around good with my fingers {no better tool created}. Turn each piece over once it’s coated with oil.

On the other side of the bread slices, place some Thousand Island dressing and spread it around good.

Top with your chicken

Next comes a good amount of coleslaw

Finally I top it off with some Havarti cheese slices.

I like this kind, but it can be hard to find sometimes so Swiss cheese will work if that is what you can find.

Top with your final piece of bread and drizzle it with olive oil too. Spread it around really well so it’s all coated.

I like to use my griddle that fits on the stove top. You could also use a cast iron skillet or an electric griddle. Use what you have. It will all taste good in the end.

I use medium heat so the sandwiches don’t cook too fast without heating all the way through. It will take about 4-5 minutes per side.

Once I get them on the griddle, they have to be weighed down. Don’t laugh at my ways. I use what I’ve got and it works for me. I don’t need no fancy smancy panini press.

Look at those grill marks baby {and NO panini press}.

You should really try these. They are delicious!

How about you, do you have any favorite sandwich combos?

this post is linked to: Tasty Tuesday, Tempt my tummy Tuesday    

Summer on a plate {Chili chicken and pasta}

This meal is so simple to make and only has a few ingredients, but fair warning….the stuff is addictive. 

We only have this meal in the summer when you can get fresh corn on the cob, garden tomatoes, and fresh limes. The fresh {local} ingredients are very important since there are so few ingredients in the dish.

Chili chicken and pasta

4 boneless skinless chicken breast
4-5 ears of fresh corn cut from the cob
10oz angel hair pasta
2 limes
chili powder
salt & pepper canola oil
fresh tomatoes

I like to cut my chicken in smaller pieces and pound them out so they are the same thickness all over. Sprinkle each piece of chicken with chili powder, salt and pepper to taste.

Heat 1 Tbsp canola oil in a heavy skillet over medium-high heat. Add chicken to skillet in one layer and cook on each side until browned and cooked through. 

In a large pot of water, add the angel hair pasta and cook for 5 minutes and then add the corn to the boiling water. Cook for 2 more minutes and then strain the pasta and corn. Return to pot. 

While pasta is cooking, make your dressing. In a screw top jar, mix together 3 Tbsp canola oil, 1/2 tsp chili powder {I also add a sprinkle of chipotle chili powder} and 3 Tbsp fresh lime juice.  

Pour dressing over the pasta and corn mixture. Serve with the chicken, tomato slices and lime wedges.

I hope you enjoy this taste of summer as much as we do.

This post is linked up to Mouthwatering Mondays, Tempt my tummy Tuesday, Tuesday at the table & Tasty Tuesday.

Sweet Sliders

I used to make these all the time, but then I kinda forgot about them {not sure how?} They are very easy and super yummy. Best of all......only THREE ingredients!!


Ground  beef {we used about 1.5lbs}
1 package of Kings Hawaiian sweet rolls {12}
1 sweet yellow onion 
a little butter and salt and pepper too

I just seasoned my beef with a a little salt and pepper. {I also use lean beef since I do these on the griddle I don't want them sitting in a bunch of grease}. I make as many balls of meat as I have buns {about 2" in size}. 

Next, I dice my sweet onion and sauté it in a pan with just a little butter { half Tbsp}

I then add the onion in an even layer on my griddle. You could also use a cast iron skillet or heavy bottom skillet of some sort. 

heat your griddle or skillet to medium-high {you want it pretty hot} and place your meatballs on top of the onions and press the meatballs flat with a spatula. Once the first side is cooked and is a little browned, flip and cook on the second side until done. 

Serve on your sweet rolls with with the extra grilled onions piled on top. 

Yummo! Enjoy 1 {or 3}

This post is linked up to: Tasty Tuesday,Tuesday at the Table, Mouthwatering Mondays, Tempt my Tummy Tuesday

Mexican Pork Bowls {Chipotle Burrito Bowl Knock-Off}

I know I say this A LOT, but this really is one of our family's MOST FAVORITE meals.....ever! In fact, this is the meal that we were eating the other night when Corban got in trouble for trying to race through prayer time to get to THE FOOD!

I can't tell you the # of times I've tried to get photos to post this recipe. I've accidentally deleted them once and forgotten to take them a couple times...uugh. I finally have them so here it is....you will want to make this...promise.

Mexican Pork Bowls

2-3lbs Pork tenderloin, cut into large pieces with silver skin removed

1/2 cup water

2-3 cloves garlic minced

7 oz can diced green chilies

1/4 cup chipotle sauce/salsa/marinade* {see below for info}

white rice

1/2 bunch of cilantro chopped

lime juice {from a real lime}
Toppings

Place your pork tenderloin in a crockpot on low. Mine is still sorta frozen..that's ok.

Add the green chilies, garlic cloves, chipotle sauce and the water. Cover and cook on low for 8-10 hours. 

If you use a well trimmed pork tenderloin all you will need to do is break up the meat with a pair of tongs and it is ready to devour. 

In a saucepan, cook your white rice {minute or long grain} we usually do about 3 cups of minute rice for 6 servings. 

I add my cilantro to the water at the same time I add the rice to cook. It will stay on top, but all the rice will be flavored. You will just mix it in when you fluff your rice after cooking. 
You can add some lime juice to your rice water while cooking, but I think it makes the rice sticky so we use our lime juice at the table to squeeze over the top of our pork and rice. 

We generally serve with some shredded cheese, this salsa, sour cream and some guacamole. 

It's a little bit of Mexican heaven. 

* The only hard part of this recipe is finding the Chipotle sauce. Every time I find one, the stores stop carrying it. Herdez makes one as well as a couple other companies. It is just a smooth sauce, not a salsa, but you could use one in a pinch. I have also use a Baja Chipotle marinade before as well and it turned out fine. I also think you could just up the water a bit and add a tsp or so of this magic stuff.

You could even just chop up a couple Chipotles in adobo sauce and call it good...whatever you need to do to make sure the flavor is there....DO IT!

This recipe is linked up to:

Tempt My Tummy Tuesday

Tasty Tuesday

Ooey Gooey Cheesy Macaroni

All this cold weather {it just won't stop...please make it stop!} makes me want some yummy comfort food. Something warm, cheesy and ooey, gooey good.

I'm all for the boxed macaroni and cheese {Kraft thick and creamy, please} for lunches and such, but when it comes right down to it, that stuff just can't compare to some homemade macaroni and cheese. It isn't hard to make, just takes a few steps and you'll have yourself a little slice scoop of cheesy heaven.

Ooey Gooey Cheesy Macaroni

3 Tbsp butter
¼ cup flour {see below}
3 cups milk
1 tsp salt
pepper to taste
dash of Cayenne pepper {or chipotle chili pepper}
1 Tbsp Worsteshire
2 cups of cheese {see below}
8 oz elbow macaroni
1 Tbsp butter {melted}
crackers/bread crumbs/potato chips....or something similar for the topping {crushed}.

First off let's talk cheese! It will make a big difference on how your macaroni turns out. I used to always use some cheddar because that's what my hubby likes. Well cheddar is kinda glumpy when it melts and oily so I don't care for it. Your cheese sauce just won't be as smooth.  I really like Havarti {I ♥ it}, but I only use a little, maybe a ¼ cup or so. You don't have to use it at all, but I like it. Basically you need about 2 cups of cheese. I generally use block cheese and grate it myself because it melts much smoother. Here is how I get to my 2 cups:

3/4 cup Monterrey jack 

1/4 cup Velveeta

1/4 cup Havarti

1/4 cup Parmesan

1/2 cup Colby 

Sounds like a lot, but I almost always have these on hand so it's easy to throw together. If you don't have all these, I suggest using Colby/Monterrey Jack and Parmesan and possibly a little Velveeta for smoothness.

The other thing I use that makes my macaroni super smooth and not grainy/floury tasting is Wondra flour.

It is super fine so it makes your sauce very smooth and creamy with no floury taste.

Ok...on to the recipe:

In a big pot, boil your noodles until just under done and drain and return to pot. 

In a sauce pan over medium heat, melt the 3 Tbsp butter and add your flour. Mix well and stir for 1 minute. Slowly add your milk and cook until thickened and bubbly. Add the salt and pepper, Worsteshire, Cayenne pepper. Turn to low and add the cheese and stir until melted. 

Pour the cheese sauce over the cooked noodles and stir until combined. Transfer to a greased 9x13 baking dish.

In a small bowl combine the topping of your choice with the melted butter and stir. Sprinkle over the top of the macaroni. {You could also add a little Parmesan to this topping...yum}

Bake at 350° for  approximately 20 minutes or until golden brown and bubbly. Enjoy!

We love this served with Chipotle BBQ chicken and a salad.

{Obligatory photo of my new niece....sorry, it's the last one for a while....promise! But really, who could blame me? She is just so scrumptious!}

This recipe is linked up to:

Foodie Friday

Recipe Swap

Tempt My Tummy Tuesday
Tasty Tuesday

Ham and Cheese Au-gratin{fancy macaroni and cheese}

There is macaroni and cheese and then there is....

MACARONI and CHEESE!!!

This is, of course, a recipe for the latter. 

{This is NOT a diet recipe of any sort.......so just quit reading now if you are on one.....I don't want hate mail when you break down and have to have some of this and then can't stop eating it...just sayin'}

Even my daughter, who detest peas, begs {yes, begs} me to make this recipe. 

It's a magnificent miracle of macaroni, I tell ya!

It is a meal in itself with smoky ham and peas all mixed inside it's ooey gooey cheesyness. Oh, my let's just get on with it shall we? 

Ham and Cheese Au-gratin {fancy macaroni and cheese}

1lb medium sized shell pasta {I like whole wheat if you can find them}

8 oz frozen peas

8 oz chopped smoked ham

1 ½ cups half & half {or milk if you prefer, it just won't be as creamy}

1 cup grated sharp cheddar cheese 

1 cup grated Monterrey jack cheese {or colby-mont jack}

½ cup grated havarti cheese 

1 tsp crushed rosemary {not powdered}

pepper to taste

½-1 cup crushed crackers or breadcrumbs

1 Tbsp butter, melted

¼ cup shredded Parmesan cheese

In a large pot, boil your pasta in salted water until almost done. Add the peas to the pasta water the last couple minutes to thaw them and cook slightly. Drain the pasta and peas and return to the pot. Add your ham, half and half, cheese {except parmesan}, rosemary and pepper. Stir until well combined and transfer to a greased 9x13 dish. 

In a separate bowl, combine your cracker or bread crumbs, butter and Parmesan cheese. Sprinkle over the top of the pasta evenly. Cover with foil and bake at 350° for approximately 25 minutes. Remove foil and bake an additional 5-10 minutes until toasty brown on top.

Enjoy!

This recipe is linked up to:
Tasty Tuesday
Tempt my tummy Tuesday
Tuesday at the table

Harvest Stuffed Pork Chops

My family really loves this recipe for stuffed pork chops. I've been making it for years, mostly on special occasions since it takes a bit of work. 

It is so worth the extra effort though.

Harvest Stuffed Pork Chops

4-6 boneless pork loin chops {you could use bone-in, but you will need to adjust your cooking times}

1 box cornbread stuffing mix

1 small onion minced

2 ribs celery, thinly sliced

½ cup dried cranberries {craisins}

1 ½ tsp dried parsley {or the real thing if you have it on hand}

1 ¼ cup water

2 Tbsp butter, melted

dried thyme leaves

salt

pepper

vegetable oil

¼ cup orange marmalade

In a bowl combine the stuffing mix, onions, celery, craisins, parsley, water and butter and mix gently until combined and stuffing mix is thoroughly moistened. Set aside.

Trim you pork chops and with your pork chop lying flat on the cutting board, place your hand on top. 

{oh my, what big hands you have!}

With the tip of a sharp serrated knife cut straight into the side of the meat, working the tip into the meat to make a small pocket. Make sure not to make your opening too big or the stuffing will fall out. You also want to make sure you do not go through the other side or bottom of the meat. Kind of hard to explain, but I bet you probably get it anyway. 

Next you will take a spoon full of the stuffing mixture and gently fill the pocket in the meat with the stuffing. Don't overfill or the pocket won't stay closed.

Place the rest of the stuffing mix in a greased 9x13 baking dish.

Next, sprinkle each piece of meat with some dried thyme leaves, salt and pepper on each side. 

Heat a tablespoon of vegetable oil in a heavy bottom skillet over medium high heat. Place your pork chops in the skillet and let brown on each side, about 1 minute each side. Depending on how many chops you fix, you will probably need to do 2 batches of this. 

Once your pork chops are browned on each side, place them on top of the stuffing mix in the baking dish. Cover with foil and bake at 350° for 30 minutes {this will really depend on the thickness of your meat}. 

When your pork chops register 135° remove the foil and spread the orange marmalade over the top of each piece of meat. Place back in the oven for another 5 minutes or so, or until your meat thermometer registers 145°. 

We like to serve this with a nice salad and some homemade applesauce or maybe even these apples on the side.


Happy cooking!


This recipe is linked up to Tasty Tuesday, Tempt my Tummy Tuesday and Tuesday at the Table.

10 minute garden fresh meal {Spaghetti No Knife}

This stuff is so yummy and easy to make you just won't believe it. As long as you don't go overboard on the oil and cheese it's pretty healthy too. 

You don't even need a knife if you don't want (hence the name), but I'd rather cut my tomatoes than tear them, but whatever you like to do.....it's your call. You can put it all together in the amount of time it takes to boil your pasta.  

Spaghetti No Knife  

2 garden fresh tomatoes, chopped or torn  

1 cup loosely packed fresh basil leaves, torn (don't use dried, it won't be the same)  

2 Tbsp fresh oregano leaves, torn (you could use dried, but only 1tsp) 

2 cloves garlic, minced 

½ cup fresh mozzarella cheese 

2-4 Tbsp extra virgin olive oil 

12oz whole wheat thin spaghetti noodles (you can use any spaghetti type noodles you like) 

Put your pasta on to boil in salted water In large serving bowl add your tomatoes, basil, oregano & garlic.  

Tear the mozzarella cheese into bite size pieces and add to the bowl. This is the kind of cheese I use and I use about half this package. Drizzle with the olive oil, using as much as you choose. Once your pasta is done, drain and add to the bowl. Let it sit a couple minutes to heat the ingredients and melt the cheese. Toss and add more olive oil if desired. 

Serve immediately.

  

Find more great summer recipes at Tasty Tuesday, Tempt my Tummy Tuesday, Recipe Swap, Foodie Friday or Friday Feast, Life as Mom's Ultimate Recipe Swap

Pizza on the Grill

I know, it doesn't seem like something that would really work, but it does and it's wonderfully delicious! I saw the recipe and just wasn't completely convinced that the dough wouldn't fall through the grill grates, or get stuck, or burn or something else terribly tragic.

Here's how it goes:

Pizza dough:

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1 pinch white sugar
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 3 1/3 cups all-purpose flour
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil

Toppings: {use whatever you like, but this is what the recipe said}

• 1/2 cup olive oil
• 1 teaspoon minced garlic
• 1/4 cup tomato sauce
• 1 cup chopped tomatoes
• 1/4 cup sliced black olives
• 1/4 cup roasted red peppers
• 2 cups shredded mozzarella cheese
• 4 tablespoons chopped fresh basil

In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.

Preheat grill for med-high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick. We actually made ours into 4 circles for ease of flipping and so the kids would each have their own pizza to "decorate".

Brush grill grate with garlic flavored olive oil. Carefully place one or two pieces of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, take the crust off the grill and place on a cookie sheet with the COOKED SIDE UP. Working quickly, brush oil over crust, and then brush with tomato sauce. Arrange your toppings and cheese as you choose. Here is what we used:

Roasted red peppers, fresh basil, roma tomatoes, ham, black olives, fresh mozzarella & roasted garlic tomato sauce. We also added shredded Italian blend cheese on top.

2 of the kids pizzas {notice the happy face pizza made by Corban}

Place your pizza back on the grill and CLOSE THE LID, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the rest of the pizza.

We did 2 of the crusts and removed them from the grill for the kids to put their toppings on and meanwhile did the first side of the other 2 crusts. The first 2 went back on the grill while we topped the last 2 and when the first 2 were mostly done I moved them to the top part of the grill to just continue to melt the cheese. {clear as mud, right? trust me it's easy...I just make it sound difficult}

They were very easy and delicious and something I'm sure we will do often this summer. I am determined to use the grill as much as possible so as not to heat up the kitchen when it's 90° out.

Make sure you visit Tasty Tuesday and Tempt my Tummy Tuesday , Foodie Fridays & Friday Feasts for more great recipes.