Chicken Salad Sandwiches

You know what is an incredibly summery meal?  Chicken salad sandwiches.  I never think to make them any other time of the year because they're just too summery.  These chicken salad sandwiches were so yummy, and they definitely must be eaten on raisin bread, as the original blogger stated.  

On another note, I was skimming through my old Instagram photos the other day and found all of my photos from last autumn.  Now I really want fall to be here.  I can't wait for pumpkin baked goods, crunchy leaves, boots, scarves, hats, football games, chai tea, carving pumpkins, apple orchards, etc.  Oh, how I adore fall!

I better enjoy summer while it's here though, because we all know that fall is way too short and it leads to mountains of snow and frigid weather for about six months.  Gross.  

Make these sandwiches while summer lasts, my friends!  You'll love them.

Chicken Salad Sandwiches

Ingredients:

3-1/2 cups (about 5 small chicken breasts) cooked chicken, diced

3/4 cup sliced almonds, toasted

3 cups grapes, halved

4 green onions, sliced

4 stalks celery, chopped

3/4 cup mayonnaise

3/4 cup light sour cream

2 tablespoons sugar

2 tablespoons lemon juice

1/4 cup fresh dill, chopped

salt and pepper, to taste

Directions:

1.  Mix together the mayonnaise, light sour cream, sugar, and lemon juice.  

2.  Add the grapes, green onions, celery, and dill to the dressing.  Toss to coat.  

3.  Toss in the chicken and almonds.  Stir.

4.  Serve on raisin bread.

Source:  My Adventures in the Country

Tortellini with Balsamic Brown Butter

My dad used to be a strict follower of the Atkins diet (you know...the one where you can't eat carbs).  Whenever he was crabby, I would tell him it was because he didn't eat enough carbs.  You see, carbohydrates cause your body to release endorphins, and endorphins make you happy.  Eating carbs makes one happy, and this carb-loaded meal makes me very, very happy.

Tortellini with Balsamic Brown Butter

Ingredients:

18 to 20 ounces ravioli or tortellini

6 Tablespoons unsalted butter

2 Tablespoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup chopped and toasted walnuts

1/4 cup grated Parmesan

Directions:

1.  Cook the ravioli or tortellini according to package directions.  Drain.

2.  In a separate saucepan, cook the butter over medium heat.  After about three minutes, the foam will subside and the butter will begin to turn golden brown.  At this point, turn off the heat and let cool for about one minute.  Add the balsamic vinegar, salt, and pepper.  Stir to combine.

3.  Add the pasta to the balsamic brown butter.  Stir.  Top with walnuts and cheese.  

Source:  Love and Olive Oil

Spin-Art Pasta (aka - Spinach-Artichoke Pasta)

I've never actually made spinach-artichoke dip.  I've made spinach-artichoke pizza, and now I've made this spinach-artichoke pasta, but I've never made the classic dip.  Weird.  I should get on that.

On another note, my friend recently told me that her mom has started following my blog and would like me to post more often.  Hey Sandy!  I'll try, I promise!  

Spin-Art Pasta

Ingredients:

1 (13 oz) box shell-shaped pasta

1 teaspoon butter

2 teaspoons minced fresh garlic

1 (8 oz) package reduced fat cream cheese (not fat free)

1/2 cup milk

1/2 cup reduced fat sour cream

1 Tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

1 (14 oz) can artichoke hearts (packed in water), drained and shopped

1 (9 oz) package frozen spinach, thawed and squeezed dry in a clean towel

1/2 cup shredded parmesan cheese

1 cup chopped cooked chicken (optional)

Parmesan cheese for serving

Directions:

1.  Cook pasta following package directions.

2.  Melt butter in a saucepan over medium heat.  Add garlic and cook for 30 seconds, or until fragrant.  Add cream cheese and stir until melted.  Slowly add milk.  Stir in sour cream, lemon juice, salt, and red pepper flakes.  Add artichoke hearts, spinach, Parmesan cheese, and chicken.

3.  Drain pasta.  Add to artichoke mix.  Toss and season with additional salt and lemon juice if necessary.  Top with additional Parmesan for serving.

Source:  Heat Oven to 350

Tomato, Basil, and Cheddar Soup

We got somewhere around 10 inches of snow yesterday.  Yep, 10 inches.  Another soup recipe seemed appropriate.

I have no idea why I decided to try this tomato soup.  I have never in my life liked tomato soup.  When we would eat grilled cheese sandwiches growing up, I would substitute ketchup for the tomato soup the rest of my family was enjoying.  I am SO glad I tried this soup though.  It was amazing and absolutely nothing like tomato soup from a can.

A word to the wise: If a recipe says it's ok to puree something with either an immersion blender or a food processor, DO NOT USE A FOOD PROCESSOR.  Get thee to a store and buy thyself an immersion blender.  For real.

I either lost my pictures of the soup, or I was so busy eating it that I forgot to take pictures...so here's a beautiful picture of tomatoes from http://rutgers-leslie.blogspot.com/2010/04/growing-perfect-tomato.html

Tomato, Basil, and Cheddar Soup

Ingredients:

2 28-ounce cans diced tomatoes

1 yellow onion, chopped

2 cloves garlic, chopped

1 teaspoon olive oil

2 cups vegetable broth

1 cup plain Greek yogurt

1 cup cheddar cheese, grated

1/2 cup basil, chopped and loosely packed

2 teaspoons oregano

1 teaspoon sugar

salt and pepper, to taste

Directions:

1. Add the olive oil to a large pot over medium heat.  Add the chopped onion.  Cook and stir until tender, about three or four minutes.

2.  Add the garlic and cook for two more minutes.  Pour in the tomatoes, including the juice, and the vegetable stock.  Stir in the basil, oregano, sugar, salt, and pepper.

3.  Put the lid on the pot, reduce heat, and simmer for 10 minutes.  Stir in the Greek yogurt and cheddar cheese until blended. 

4.  Use an immersion blender to puree the soup, if desired.  Top individual servings with chopped basil and grated cheddar cheese. 

Source:  More Fruit Please

Chicken Bacon Wild Rice Soup

My life has been so BUSY lately.  Between my birthday, Thanksgiving, spending time with friends and family, and the end of the trimester at school, I was too busy to post even one recipe in November.  Whatever down time I had in November was clearly not spent blogging.  I did, however, make a lot of delicious food.

Most people prefer to be catered to on their birthdays.  I prefer to cook for other people.  I generally end up having my family over and cooking up some awesome food for them.  Bet you wish you were part of my family! 

I made Chicken Bacon Wild Rice Soup for this year's birthday party, and it was a success.  My brother said it was better than Panera's wild rice soup, and my sister-in-law said she'd like to swim in it.  I think that's a good thing.

Chicken Bacon Wild Rice Soup

Ingredients:

3 (10-3/4 oz) cans condensed chicken broth

2 cups water

1/2 cup uncooked wild rice, rinsed

1/2 cup chopped green onions

1/2 cup butter

3/4 cup flour

1/2 teaspoon salt

1/4 teaspoon poultry seasoning

1/8 teaspoon pepper

2 cups half-and-half

1-1/2 cups cubed or shredded cooked chicken

8 slices bacon, cooked and crumbled

1 tablespoon chopped pimiento

2-3 tablespoons dry sherry, if desired

Directions:

1.  Combine chicken broth and water in a large saucepan.  Add wild rice and onions, and bring to a boil.  Reduce heat, cover, and simmer until rice is tender (30-45 minutes).  Do not drain additional broth once rice is cooked.

2.  In a separate saucepan, melt butter.  Stir in flour, salt, poultry seasoning, and pepper.  Cook and stir constantly for 1 minute or until smooth and bubbly.

3.  Slowly stir half-and-half into the flour mixture.  Cook and stir until slightly thickened.

4.  Add the half-and-half mixture into the rice and broth.  Add chicken, bacon, pimiento, and sherry.  Heat on low for at least 30 minutes (the more the better!).  Stir occasionally.  Soup will thicken the longer it heats.

Source:  Pinch of Yum

Zucchini Parmesan = Love

I love, love, love this dish.  Love it.  LOVE it.

So...did I mention that I love it?

Layered Zucchini Parmesan

Ingredients:

3 large zucchini, sliced

1 tablespoon olive oil

1/2 cup grated parmesan cheese, divided

1/4 cup Italian bread crumbs

salt and pepper

1 cup marinara sauce

1/2 cup grated mozzarella cheese

Directions:

1.  Preheat oven to 450 degrees.  Coat a large baking sheet with parchment paper or non-stick cooking spray.

2.  Remove excess moisture from zucchini by blotting with paper towels.  In a medium bowl, drizzle zucchini with olive oil and toss to coat.  In a separate bowl, combine half of the parmesan, bread crumbs, and salt and pepper.

3.  Dip each zucchini slice into the cheese mixture, pressing slightly to ensure the breading sticks.  Arrange zucchini in an even layer on baking sheet.  Bake for 25 minutes or until browned and crisp.

4.  Reduce oven temperature to 400 degrees.  Coat the bottom of a baking dish with 1/3 cup marinara.  Layer half of the zucchini over marinara.  Top with 1/3 cup marinara, 1/4 cup mozzarella, and 1/8 cup parmesan.  Repeat layers.

5.  Bake for 10-15 minutes or until cheese is melted and sauce is bubbling.

Source:  Handle the Heat

Honey Dijon Chicken

I absolutely love cooking for other people, and it's nice to use an easy recipe when I'm cooking for others.  It's especially nice to use a recipe that doesn't result in me making a giant mess in the kitchen.  I tend to do that.  A lot.

What's that saying?  If you didn't make a mess, you didn't cook?  Maybe I just made that up.  I'm going to go with it anyway.  Let's call it my cooking mantra.

P.S. - This is one dish that I did NOT create a mess with...so I made it twice.

Honey Dijon Chicken

Ingredients:

6 boneless, skinless chicken breasts

salt and pepper

1/2 cup honey

1/2 cup dijon mustard

1 teaspoon dried basil

1/2 teaspoon paprika

1/2 teaspoon dried parsley

Directions:

1.  Preheat oven to 350 degrees.

2.  Sprinkle chicken with salt and pepper.  Place in a 9" x 13" baking dish.

3.  Combine remaining ingredients in a small bowl.  Pour 1/2 of mixture over the chicken and brush to cover the chicken.

4.  Bake chicken for 30 minutes.  Flip chicken and brush with remaining sauce mixture.  Bake for an additional 10-15 minutes or until juices run clear.

Source: The Fresh Fridge

Coconut Curry

I do occasionally eat real food.  One wouldn't know it by looking at the past few postings on here, but it's not all breads, donuts, muffins, and brownies around here...although, that wouldn't be so bad.  Would it?  

When I do manage to cook some real food, I often make meatless dishes.  Why?  I have no idea.  It's probably because I love pasta and rice so much.  Or because meatless dishes are normally just so quick and easy to make.  This 5 Ingredient Coconut Curry was easy to make, delicious, and reheated well as leftovers.

5 Ingredient Coconut Curry

Ingredients:

1 can coconut milk (I used light coconut milk.)

2 tablespoons red curry paste

2 small heads of broccoli, broken into florets

1 can chickpeas, rinsed and drained

1/2 tablespoon cornstarch, dissolved in 2 tablespoons cold water

optional: minced garlic or onion (I used both.)

Directions:

1.  Saute broccoli (and garlic and onion) in oil over medium heat for a few minutes.  Add coconut milk.  Simmer for 5-8 minutes, until broccoli is tender-crisp.

2.  Add the curry paste to the pan.  Whisk until it combines with coconut milk.  Add the chickpeas.

3.  Bring to a boil and add the cornstarch mixture.  Boil for a minute.  Reduce heat and let cool slightly.  Sauce will thicken as it cools.

Source:  Pinch of Yum

Food for a Crowd

Anybody need to feed a crowd?  This BBQ Beer Chicken not only makes a ton, but it will also impress the aforementioned crowd.  It's the perfect summer recipe because you can just stick it in the Crock-Pot and enjoy the company of friends and family while it cooks away...and it doesn't hurt that it's very yummy...and that it's made with beer.  

BBQ Beer Chicken

Ingredients:

3 pounds boneless, skinless chicken breasts

1 tablespoon onion powder

1 tablespoon paprika

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup beer

4 cups (32 ounces) barbecue sauce

Directions:

1.  Combine everything except chicken in slow cooker.  Stir.

2.  Add the chicken to the slow cooker, covering chicken with sauce.

3.  Put lid on slow cooker and cook chicken on low for about 6 hours.

4.  Shred the chicken and return it to the sauce.  Toss together and let sit for 15 minutes.

5.  Serve on hamburger buns.

Source:  Fat Girl Trapped in a Skinny Body

And I thought all hope was lost...

I have become very lazy about posting in my blog.  I've still been cooking and baking, but I just have not wanted to write about it lately.   Although I enjoy the thought of somebody reading my blog, I really post recipes here for myself.  It's a nice way to remember what I have made and a convenient spot to "store" recipes that I would like to make again.  

Since I haven't been keeping up on my blog, I am forgetting where my recipes came from in the first place.  Not cool.  Quite awhile ago, I made this awesome cheeseburger mac.  I had the pictures on my computer, but I couldn't for the life of me remember where I had found the original recipe.  I thought I would never find it in my long list of bookmarked blogs, but I did!  YAY!

Cheeseburger Mac

Ingredients:

1 pound ground beef

2 cups pasta (elbows or shells)

1 can of Rotel diced tomatoes and green chiles (I recommend the 'mild' kind)

1 pack of taco seasoning

2 cups shredded sharp cheddar cheese

2 cups beef stock

2 tablespoons butter

2 tablespoons flour

1 cup milk

Directions:

1.  Cook beef in a large skillet over medium-high heat.  Drain if necessary and return to heat.

2.  Add taco seasoning and stir.  Add Rotel diced tomatoes and beef stock.  Stir.

3.  Add pasta and allow it to cook for 12-14 minutes or until the liquid has been absorbed.

4.  Meanwhile, in a separate saucepan over medium heat, melt the butter.  Whisk in the flour.  Stir for 3-4 minutes.

5.  Whisk in the milk.  Continue to stir over medium-high heat until the mixture thickens.

6.  Remove sauce from heat and stir in cheese until melted.

7.  Add cheese sauce to pasta and stir everything to coat.

Source:  Table for Two    

Bacon, Gouda, and Apple Grilled Cheese

It has been forever since I've had a grilled cheese with just cheese in it.  I've discovered that there are SO many ingredients that can add flavor and texture.  The sweet and salty combination of this grilled cheese is perfect.  You can also sprinkle a little cinnamon on the apples before grilling the sandwich for an extra boost of flavor.

   

Bacon, Gouda, and Apple Grilled Cheese

Ingredients:

bread

thinly-sliced apple

cooked bacon

sliced smoked Gouda cheese

butter

Directions:

1.  Butter outsides of 2 slices of bread.  Layer cheese, apple, and bacon on one slice of bread.  Top with the other slice of bread, making sure to put buttered side up.

2.  Grill sandwich in a skillet or an indoor grill until cheese is melted.

Source:  Gimme Some Oven

Bacon and Pumpkin Pasta

Random thoughts currently going through my mind:

1.  I have not blogged in a VERY long time.  My bad.

2.  Trains are loud, especially when my windows are open.

3.  Charles Kelley has a gorgeous voice.  Actually, he's just gorgeous.  Period.

4.  Boys smell (figuratively speaking).

5.  My apartment smells amazing (literally, thanks to some banana bread baking in the oven).

6.  10 MORE DAYS UNTIL SUMMER BREAK!

7.  I really want to make more coffee.  I love coffee.  Somebody please conduct an intervention.

8.  I can't believe there's a hole in my Lazy Triathlon t-shirt.  I worked my butt off for that free t-shirt (for real, my jeans were too big by the end of it)! 

...and last but not least...

9.  I did not think I could love pumpkin any more than I already do, but I keep finding new ways to enjoy it.  Like with pasta, for example!  It completely surprised me that I liked this recipe as much as I did.  Then again, it's pumpkin and bacon paired with pasta.  How could that not be delicious?  I will definitely be making this one again.

Healthy Bacon & Pumpkin Pasta

Ingredients:

2 cups whole grain shell-shaped pasta

1/2 cup pumpkin puree

1 ounce light cream cheese

1/4 cup fat-free evaporated milk

1/2 teaspoon minced garlic

1/2 teaspoon salt

pepper, to taste

1/4 cup cooked and crumbled bacon

1/4 cup sliced green onions

Directions:

1.  Cook the pasta according to the package directions.  Drain pasta and return to the pot.

2.  Over low heat, add the pumpkin, cream cheese, evaporated milk, garlic, salt, and pepper.  Stir until cream cheese is melted and mixture is warm.  

3.  Transfer to a serving dish and top with bacon and green onions.

Source:  Pinch of Yum 

Oh, yum.

Who can resist spinach-artichoke dip?!  Definitely not me.  This is spinach-artichoke dip on pizza crust, and it is a genius idea.  Genius, I tell you.

You know what's not a genius idea...eating the whole pizza.  Whoops.

Cheesy Spinach and Artichoke Pizza

Ingredients:

one batch pizza dough (or one refrigerated tube of pizza dough if you don't feel like making the dough yourself...I don't judge...it's possible that I used the kind in a tube)

2 teaspoons olive oil

1 shallot, diced

2 garlic cloves, minced

1 (6 oz) bag fresh spinach

1 (14 oz) can of artichoke hearts (about 5-7)

2/3 cup ricotta cheese

8 ounces mozzarella cheese

4 ounces parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

1.  Preheat oven to 375 degrees.  Prepare pizza dough for baking by pressing into a pan.

2.  Drain artichokes and squeeze with a paper towel.  Roughly chop and press with a paper towel again.  Combine ricotta cheese and artichokes in a bowl.

3.  Heat 1 teaspoon olive oil in a large skillet over medium-low heat.  Add shallots and a pinch of salt.  Cook until translucent.  Add garlic and spinach and toss to coat.  Cook until spinach is wilted.

4.  Add spinach mixture to bowl with artichokes and ricotta.  Stir in salt, pepper, 1/4 cup parmesan, and 1/2 cup mozzarella.   

5.  Brush 1 teaspoon olive oil over dough.  Sprinkle some mozzarella over the dough, and then evenly spread spinach ricotta mixture over the top.  Cover with remaining cheeses.  

6.  Bake for 25-30 minutes, or until golden and bubbly.

Source:  How Sweet It Is

Rosemary Chicken and Wild Rice

I found this recipe recently and thought it looked pretty good and kind of healthy, but I wasn't overly excited about it.  I wasn't overly excited, that is, until I tasted it.  It was SO good!  I totally did not expect to like it so much.  I will definitely be making it again.  The combination of flavors was surprising, and it was very easy to make.

  

Rosemary Chicken and Wild Rice

Ingredients:

1 cup wild rice or wild rice/brown rice mix

1 tablespoon olive oil

2 garlic cloves, minced

1-1/2 pounds boneless, skinless chicken breasts, cubed

2 carrots, diced

1 tablespoon dried rosemary or 2 tablespoons chopped fresh rosemary

1/3 cup orange marmalade (low sugar, if possible)

2 tablespoons Dijon mustard

1/4 teaspoon black pepper

Directions:

1.  Prepare wild rice or wild rice/brown rice mix according to package directions, substituting chicken broth for the water and adding salt.

2.  Heat oil in a large nonstick skillet over medium heat.  Sauté garlic for 1-2 minutes or until golden.  Add chicken and carrots.  Sauté for 3-4 minutes.  Stir in the rosemary.  Cook until chicken is cooked through, about 3-4 minutes.

3.  Stir in the marmalade, mustard, and pepper.  Heat through.

4.  Stir in the hot rice and toss to combine.

Source:  Mel's Kitchen Cafe      

Bacon Cheeseburger Spaghetti

I cannot stand the term hot dish.  When my dad called this hot dish, I nearly flipped out on him.  This is NOT hot dish.  THIS is Bacon Cheeseburger Spaghetti, and THIS is darn delicious.

Bacon Cheeseburger Spaghetti

Ingredients:

10 ounces spaghetti, cooked according to package directions

1 pound ground beef

2/3 cup chopped onion

6 slices bacon, cooked and crumbled

3/4 cup ketchup

1/2 cup barbecue sauce

1/4 cup yellow mustard

1 cup chopped dill pickles

2 cups shredded cheddar cheese

Directions:

1.  In a large skillet, cook the beef and onion.  Stir in the bacon, ketchup, barbecue sauce, mustard, and pickles.  Bring to a boil and then reduce heat.  Simmer for 5 minutes.

2.  Add spaghetti and stir into sauce.

3.  Sprinkle cheese over top of spaghetti, remove dish from heat, and cover dish until cheese is melted.

Source:  Taste of Home's Simple & Delicious, March/April 2009

Turkey & White Bean Chili

I know it doesn't feel much like winter around here right now, but since I'm always cold, I always enjoy a steaming-hot bowl of chili.  I've made this recipe a couple of times, and I will definitely make it again.  It's very easy and quick to make.  It's also very healthy (although the giant piece of beer bread that normal accompanies my heaping bowl of chili probably cancels that out).  This isn't a very soupy chili; it's pretty chunky with a little bit of tomato-juice goodness.  

Turkey & White Bean Chili

Ingredients:

1 Tablespoon olive oil

1 pound ground turkey (93% lean)

1/2 teaspoon salt

1 medium onion, chopped

4 teaspoons chili powder

1 Tablespoon ground cumin

1 can (28 ounces) whole tomatoes in juice, chopped

1 can (15 to 19 ounces) white kidney beans (cannellini), rinsed and drained

Directions:

1.  In a large skillet, heat olive oil.  Add turkey and salt.  Cook until turkey is no longer pink.  Add onion and cook until translucent, about 4 minutes.  Stir in chili powder and cumin.  Cook for 1 minute.

2.  Add tomatoes with their juices, beans, and 1/2 cup water.  Heat to boiling and then reduce heat to medium.  Cook, uncovered, for 10 minutes.

Source:  Good Housekeeping, December 2007

Stove-Top Perfection

Have I told you how much I LOVE macaroni and cheese?  Ever since I can remember, it has been my favorite food.  It was my favorite food even way back when all my mom made for us kids was macaroni and cheese from the blue box (you know what I'm talking about!).  I have since branched out and started making homemade macaroni and cheese, and I have found some to-die-for recipes.  This here is one of them.

Creamy Stovetop Mac and Cheese

Ingredients:

12 ounces dried pasta

2 cloves garlic, minced

1/4 cup shallot, minced

8 ounces gouda, shredded

2 ounces grated Parmesan

1/4 cup milk

4 ounces low-fat Greek yogurt

3 Tablespoons butter, softened

Salt and pepper

Directions:

1.  Cook pasta according to package directions.  Reserve 1 cup of pasta water before draining.

2.  Return pasta to the pot.  Add the garlic, shallot, and cheeses.  Stir to combine.

3.  Stir in the milk, Greek yogurt, and butter.  Continue to stir until cheese is completely melted.  If necessary, add some pasta water.  Season with salt and pepper.

Source:  Annie's Eats

Smoked Cheddar Bacon Mac

So warm.  So comforting.  So delicious.  So perfect.

Smoked Cheddar Bacon Mac

Ingredients:

2 cups orrechiette or shell pasta

1 tablespoon butter

1 tablespoon flour

1/2 cup chicken stock

1 cup heavy cream (I used whole milk instead and it worked just as well)

1-2 cups grated smoked cheddar cheese

1/4 pound applewood smoked bacon, cooked and crumbled

1/4 cup panko bread crumbs

salt and pepper to taste

a pinch of nutmeg

Directions:

1.  Preheat oven to 400 degrees.  Meanwhile, cook pasta according to package directions.  Drain and set aside.

2.  In a small saucepan over medium-low heat, whisk butter and flour.  Add half of cream and half of chicken stock.  Add half of cheese, stirring continuously.  Alternately add more cream, chicken stock, and cheese until desired consistency is reached.  Continue to heat and stir.  Add salt, pepper, and nutmeg.

3.  Layer pasta and half of bacon in a casserole dish.  Top with cheese sauce and sprinkle with the rest of the bacon and bread crumbs.

4.  Bake for 15-20 minutes or until golden brown and bubbly.

Sourece:  How Sweet It Is

Tomato-Basil Grilled Cheese

I don't eat grilled cheese often, but I found this idea in a Taste of Home's Simple and Delicious magazine and gave it a try.  It was SO yummy.  I think I've eaten at least eight of them in the last two months.  The hint of fresh basil makes all the difference!

Look at those beautiful grill marks from my new George Foreman!

Tomato-Basil Grilled Cheese

Ingredients:

2 slices bread

2 slices mozzarella cheese

1/2 small tomato, sliced

3-4 fresh basil leaves, chopped

Butter

Directions:

1.  Butter each slice of bread on one side.  This side will be the outside of the sandwich.

2.  Layer one slice of mozzarella and tomato on non-buttered side of one slice of bread.  Sprinkle with chopped basil.  Top with second slice of mozzarella followed by second slice of bread.

3.  Grill sandwich in a skillet over medium-low heat, flipping when bread is golden brown and cheese is beginning to melt.  Continue to grill until second side is golden brown and cheese is completely melted.

Source:  idea from Taste of Home's Simple and Delicious

Ravioli with Sun-Dried Tomatoes and Brown Butter Walnuts

Well, if that is not the longest name for a recipe ever, I don't know what is.  Despite its ridiculously long name, this dish is delish!  

I like making this one when I have company because it looks and tastes amazing, but really it's quite simple.  I made it for my parents when they came to visit me when I lived in Colorado, and I made it recently for my best friend.  You see, she can only eat good food when her husband is out of town (all he eats is cheese).  Since he was on a trip, we took advantage of the opportunity for Cindi to eat whatever she wanted!  Cindi's a talented photographer, and she took some great pictures.

Look at me add those sun-dried tomatoes to the brown butter!  Go me!

And that, my friend, is what good food looks like.

Ravioli with Sun-Dried Tomatoes and Brown Butter Walnuts

Ingredients:

1 package (16 ounces) refrigerated ravioli (We went with the frozen ravioli, and the package was a bit larger.  Everything still worked out perfectly.)

4 ounces butter

2 teaspoons Italian salad dressing mix

1/4 cup walnut pieces

1/3 cup sun-dried tomatoes, packed in oil, drained and julienned

Directions:

1.  Cook ravioli according to package directions.

2.  Melt butter in a skillet over medium to high heat.  Cook until golden and bubbling.

3.  Add Italian dressing mix, walnut pieces, and sun-dried tomatoes.  Heat through.

4.  Drain ravioli and toss ravioli with sauce.

Source: unknown (aka - found it in my recipe box)