Chicken Bacon Ranch Grilled Cheese

Chicken Bacon Ranch Grilled Cheese

Makes 1 Sandwich

Ingredients:

• 2 Slices thick cut crusty bread.
• 3 Slices Bacon, cut in half so you have 6 pieces of bacon
• 2-3 Tablespoons Ranch Dressing
• 2 Tablespoons Butter
• 3-4oz. Leftover Roasted Chicken, thinly sliced
• 1-2oz. Extra Sharp Cheddar, thinly sliced
• Extra Ranch Dressing for dipping � if you are like me and LOVE ranch.

Instructions:

1. Cook bacon in a skillet over medium heat until crispy. Transfer bacon to a papertowel lined plate (to drain excess grease) and drain off grease. If you do not have a panini press (join the club!), use this skillet to make the grilled cheese.
2. Butter one side of each slice of bread.
3. Take one slice of bread, butter side down and slather the other side of the bread with 1 tablespoon of ranch dressing (or a tad bit more if you like). Place half of the cheese on top of the ranch. Layer on chicken and bacon. Top with remaining cheddar cheese.
4. Slather remaining slice of bread with remaining ranch dressing and place atop the cheese, ranch side down, butter side up.
5. Place sandwich on panini press and cook until bread is golden brown and cheese is melty. If you do not have a panini press, do not fret. Place non-stick skillet over medium heat. Transfer sandwich to skillet and cook until bread becomes golden brown and the cheese begins to melt. Carefully flip sandwich and cook the other side of the sandwich until golden brown.  You may need to place a heavy pan atop the sandwich when you are grilling it, to smash it down a bit � helps stick it all together.  I used a square pyrex dish.
6. Remove from skillet, slice in half, and enjoy immediately.

Slow Cooker Three Envelope Pot Roast Sliders Recipe

If you are looking for a flavorful roast recipe, look no further! This roast is so moist and delicious. Your house will smell amazing all day with this cooking in your crock pot! You can eat the roast as you would any other or shred it and eat it on sandwiches.

Slow Cooker Three Envelope Pot Roast Sliders Recipe

Roast:

• 1 3-4 lb beef roast
• 1 cup water
• 1 cup salsa
• 1 envelope onion soup mix
• 1 envelope Italian dressing mix
• 1 envelope Au Jus mix

Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours.

If you want to make sliders:

• Three Envelope Pot Roast recipe (above), shredded
• 1 pkg. King's Hawaiian Rolls
• Sliced Swiss cheese (1 slice per slider)
• Creamy Chipotle Sauce (recipe below)

Cut each roll in half and place on a baking sheet. Place a slice of Swiss cheese on the bottom half of each roll. Place baking sheet in oven with broiler on low. Broil for 1-2 minutes or until edges of the rolls are golden and cheese has melted (be sure to watch them closely so they don't burn!). Remove baking sheet from oven.

Place a spoonful of shredded beef on top of each roll with Swiss cheese on it. Spread Creamy Chipotle sauce on the top half of each roll. Assemble each slider by placing the top half of the roll on top of the bottom.

Creamy Chipotle Sauce:

• 1/4 cup sour cream (I used fat free)
• 2 Tbsp chili sauce
• 2 tsp creamy horseradish sauce (I used Kraft)

Christy's Awesome Hot Ham and Cheese

I love making this easy grilled ham and cheese sandwich on a cool night with a cup of tomato soup

Christy's Awesome Hot Ham and Cheese

makes 1 serving

Ingredients:

• 2 slices whole grain bread
• 2 teaspoons butter
• 2 slices Swiss cheese
• 2 thin slices deli ham
• 1 teaspoon mayonnaise
• 1 teaspoon whole grain mustard

Instructions:

1. Preheat a skillet over medium-high heat.
2. Spread one side of each slice of bread with 1 teaspoon butter. Place one slice, butter-side down in the hot skillet. Top with Swiss cheese and ham. Spread the unbuttered side of the second slice of bread with mayonnaise and mustard; place it, butter-side up on top of the sandwich. Cook until the sandwich is golden brown and the cheese is melted, about 3 minutes per side.

Note:

I add spinach, arugula, tomatoes, roasted peppers, chopped olives, artichokes, or a spoonful of salsa to the sandwich depending on my mood and what's in the fridge.



Source: http://allrecipes.com/Recipe/Christys-Awesome-Hot-Ham-and-Cheese/Detail.aspx

Grilled Peanut Butter Apple Sandwiches

These sandwiches are a simple, but impressive, combination of flavors perfect for after-school snacking or a quick lunch. Great with a glass of cold milk!


Grilled Peanut Butter Apple Sandwiches
makes 4 servings

Ingredients:

• 1 Gala apple, peeled, cored, and thinly sliced
• 1/2 teaspoon white sugar
• 1/2 teaspoon ground cinnamon
• 8 tablespoons creamy peanut butter
• 8 slices whole wheat bread
• 1/4 cup unsalted butter

Instructions:

1. Mix cinnamon and sugar together in a small bowl. Spread one tablespoon of peanut butter onto one side of 8 slices of bread.
2. Arrange apple slices on 4 slices of bread. Sprinkle the cinnamon/sugar mixture evenly over the apples. Top with the remaining 4 slices of bread, peanut butter face down.
3. Melt the butter in a large skillet over medium heat. Fry sandwiches until browned, about 1 to 2 minutes on each side.

Source: http://allrecipes.com/Recipe/Grilled-Peanut-Butter-Apple-Sandwiches/Detail.aspx

Grilled Peanut Butter Apple Sandwiches

These sandwiches are a simple, but impressive, combination of flavors perfect for after-school snacking or a quick lunch. Great with a glass of cold milk!


Grilled Peanut Butter Apple Sandwiches
makes 4 servings

Ingredients:

• 1 Gala apple, peeled, cored, and thinly sliced
• 1/2 teaspoon white sugar
• 1/2 teaspoon ground cinnamon
• 8 tablespoons creamy peanut butter
• 8 slices whole wheat bread
• 1/4 cup unsalted butter

Instructions:

1. Mix cinnamon and sugar together in a small bowl. Spread one tablespoon of peanut butter onto one side of 8 slices of bread.
2. Arrange apple slices on 4 slices of bread. Sprinkle the cinnamon/sugar mixture evenly over the apples. Top with the remaining 4 slices of bread, peanut butter face down.
3. Melt the butter in a large skillet over medium heat. Fry sandwiches until browned, about 1 to 2 minutes on each side.

Source: http://allrecipes.com/Recipe/Grilled-Peanut-Butter-Apple-Sandwiches/Detail.aspx

Quinoa Veggie Burger with Roasted Red Pepper Relish

Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and � the ingredient that really makes it � quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite. This veggie burger is infinitely versatile when it comes to toppings, but we particularly like it with a cumin-accented relish of roasted red peppers.

Quinoa Veggie Burger with Roasted Red Pepper Relish

MAKES 6 BURGERS

Ingredients:

FOR THE BURGERS:

• ? cup olive oil
• 4 cloves garlic, finely chopped
• 1 small carrot, finely chopped
• 1 small yellow onion, finely chopped
• 1 rib celery, finely chopped
• 2 cups baby arugula, blanched, shocked, finely chopped, and squeezed dry
• 1 (15-oz.) can great northern or cannellini beans, rinsed, drained and mashed
• 2 cups cooked quinoa
• � cup breadcrumbs
• 2 tbsp. oregano leaves, finely chopped
• 1 egg
• Kosher salt and freshly ground black pepper, to taste

FOR THE RELISH:

• � cup finely chopped parsley
• 2 tbsp. fresh lemon juice
• 1 tsp. ground cumin
• 2 red bell peppers, roasted, stemmed, seeded, peeled, and finely chopped
• � small yellow onion, minced

• 6 hamburger buns, split and toasted

Instructions:

1. Heat 2 tbsp. oil in a 12" skillet over medium high heat. Add garlic, carrot, onion, and celery, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and add arugula, quinoa, breadcrumbs, oregano, egg, and mashed beans; season with salt and pepper and mix well to combine.

2. Divide mixture into six 5 1/2-oz. patties, about 4" wide x 1" thick; place on a plate and refrigerate for 20 minutes or until ready to use.

3. To make the relish, mix parsley, juice, cumin, peppers, onion, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.

4. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add 3 burgers, and cook, flipping once, until toasted on each side and cooked through, about 6 minutes. Repeat with remaining oil and burgers. Divide burgers between toasted buns, top with relish and serve.

Note: Individual veggie burgers can be formed and then frozen, sealed, for up to one month. Thaw in the refrigerator and cook as needed.

Source: http://www.saveur.com/article/recipes/Quinoa-Veggie-Burger