One of the best investments I've ever made was my $29.99 Panini maker from Target! You can find these wonderful little machines just about anywhere now. Even if you don't have one, you can still make this wonderful sandwich in a skillet. It's even better if you have a heavy skillet to place on top of the sandwich while it's cooking :) Hope you all enjoy this special little sandwich as much as I do :)

Grilled Chicken Caprese Panini

For 2 sandwiches:

12 thin slices grilled chicken

6 fresh basil leaves, washed and patted dry

6 slices fresh mozzarella cheese

6 slices tomato

2 tablespoons pesto, optional

Olive oil

4 slices Ciabatta Bread, sliced

I cook so much grilled chicken and always have leftovers.  This is a fantastic way to use up that leftover chicken!  Place 6 slices of the grilled chicken on one side of the bread.  Spread 1 tablespoon pesto (optional) on the other side of the bread.  Place 3 slices tomato on top of chicken, then 3 basil leaves, then 3 slices fresh mozzarella.  Place the other piece of bread with pesto on top of bread with chicken, basil, tomato and cheese.  Drizzle one side of bread with olive oil.  Place olive oil side down onto the Panini maker and drizzle olive oil on the upright side.  Close the Panini maker and toast for 2-4 minutes or until cheese is melted.  If you don’t have a Panini maker, you can certainly make these in a skillet like you would a grilled cheese J  Enjoy!

I LOVE chicken salad! I have several different recipes, but I really like this one and wanted to share it with you..enjoy :)

Melissa Friday’s Chicken Salad

4 cups cooked chicken, chopped

½ cup celery, chopped

½ cup onion, chopped

1 large apple, chopped

½ cup pecans, chopped

1 cup sharp cheddar cheese, grated

1 cup mayo

2 tablespoons rice vinegar

2 tablespoons sugar

2 tablespoons honey

Salt and pepper to taste

Mix all ingredients together, stirring in the chicken last.  Refrigerate for at least 6 hours.  Overnight is best.  Serve on your favorite bread or with your favorite crackers.  Enjoy J

Peachy Pork Chops, Green Beans, Beer Rice and Cream Cheese Muffins...yum!

PEACHY PORK CHOPS

GREEN BEANS          

BEER RICE

CREAM CHEESE MUFFINS

 

PEACHY PORK CHOPS

Vegetable Oil

6 or 7 (1-inch thick) bone-in pork chops

1 teaspoon each of garlic powder, onion powder, salt and pepper

1 (28-ounce) can Firestone sliced peaches, undrained

4 tablespoons brown sugar

4 tablespoons butter

½ teaspoon dried basil

Place peaches, brown sugar, butter and basil in a sauce pan and bring to a boil.  As soon as the mixture comes to a boil, reduce heat and simmer for about 10 minutes.  Meanwhile, heat the oil in a large skillet and season pork chops on each side and brown 2 or 3 at a time for 1 to 2 minutes on each side.  Place pork chops in a large oven-proof baking dish.  Spoon a generous amount of peaches over each pork chop and pour remaining sauce evenly over all of the pork chops.  Cover with foil and bake at 350 for 1 hour.  Remove from the oven and let the pork chops sit for 10 minutes before serving.

GREEN BEANS

2 lbs. frozen Italian green beans

1 package salt pork, chopped

1 small onion, sliced

Salt, pepper, Cajun seasoning to taste

4 cups water

Place chopped salt pork and onion slices in a large pot and sauté on high for 8 to 10 minutes.  Place green beans in the pot and 4 cups water.  Season to your likening, and bring the beans to a boil.  Reduce heat, cover and simmer for 30 minutes.

BEER RICE

½ cup chopped onion

½ cups chopped bell pepper

½ stick butter

2 chicken bouillon cubes

2 cups boiling water

1 cup uncooked long-grain rice

¾ cup beer

½ teaspoon each of salt, pepper and Cajun seasoning

Melt the butter in a medium-size pot and sauté’ the onion and bell pepper in the butter for about 5 minutes.  Dissolve the bouillon cubes in the hot water then add to the pot.  Stir in rice and seasonings and bring to a boil.  Once boiling, cover and reduce heat to very low and simmer 30 minutes or until liquid is absorbed.

 

CREAM CHEESE MUFFINS

1 (8-ounce) block cream cheese, softened

1 stick real butter, softened

1 tablespoon sugar

1 cup self-rising flour

Beat cream cheese and butter for 2 to 3 minutes or until creamy.  Add the sugar and gradually add the flour, just until blended.  Spoon into greased miniature muffin tins and bake at 400 for 15 to 18 minutes or until golden brown.  Makes 2 dozen.

 

Any of you have left over Easter eggs? Here's a great way to put them to good use :) Tuna salad...oh, so good!

FANTASTIC TUNA SALAD

4 eggs, boiled, peeled and chopped

1 (16-ounce) package pre-drained tuna

1 T sour cream

3 T mayo

2 T sugar

1 t. vinegar

1 t. yellow mustard

1 t. Tony Chachere’s seasoning

½ t. paprika

¼ cup green onions, chopped (optional)

½ cup “Wickles Pickles,” chopped (these make the salad)

Dash of hot sauce

Salt and pepper to taste

 

Place eggs in a large saucepan and bring to a boil.  As soon as the water comes to a boil, place a tight-fitting lid on the pot and turn off the burner.  After 12 minutes run cold water over eggs, peel and chop.  Mix remaining ingredients with the eggs and refrigerate for at least an hour.

My "Dirt Pudding" recipe..this is such a fun recipe to make -- especially at Easter. It looks just like a beautiful plant, when, in fact, it's a delicious dessert! :) Enjoy!

“Dirt Pudding”

1 large package Oreo cookies

2 large boxes instant vanilla pudding

5 cups cold milk

1 large container Cool Whip

½ stick butter, softened

1 (8-ounce) package cream cheese, softened

1 cup powdered sugar

Crush Oreos and set aside.   Mix pudding and milk and set aside.  Beat cream cheese, powdered sugar and butter until smooth and fold in Cool Whip.  Add this mixture to pudding.  Layer ingredients in a 10” new flower pot,  starting with half of the crushed cookies, the pudding mixture and then ending with crushed Oreos.  Place silk flowers into pot to create flower look.

 

I will never, ever, ever use canned Salmon again for my salmon patties! I grilled a fresh salmon filet tonight then mixed it up for some delicious salmon patties! I hope you guys love this as much as I do :)

SALMON PATTIES

1 to 1 ½ lb. salmon fillet or 1 can salmon, drained

½ cup chopped onion

1 egg

½ cup bread crumbs

½ cup cheddar cheese

2 tablespoons mayo

1 tablespoon worstercheshire

1 teaspoon each of garlic powder, onion powder, salt, pepper and Cajun seasoning

1 tablespoon flour

1 cup Panko crumbs for dusting

Canola oil for frying

Mix first 9 ingredients together well and form into patties.  Place in the refrigerator for about 30 minutes.    Pour enough oil in a black skillet to cover the bottom.  Lightly dust each patty in Panko and shake off excess Panko and place in a skillet 3 at a time and fry about 3 minutes on each side or until golden brown.   This makes about 6 patties.  I like to serve them with ketchup and tartar sauce.  If you choose to do fresh salmon (which I highly recommend) season the filet with salt, pepper, garlic powder onion powder, and cumin.  Squeeze a little fresh lemon juice on it and drizzle a little olive oil over salmon.  Place skin side down on a grill over high heat, cover and grill for 15 minutes without flipping.  Carefully remove salmon from grill, place on a plate and cover with foil.  Let it rest for at least 15 minutes.  When ready to mix, gently remove as much skin as possible.

Recipes from this past Sunday's show..enjoy :)

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI

CHICKEN PARMESAN                            

CAESAR SALAD

CHEESECAKE WITH CHERRY TOPPING

 

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI

4 ounces soft goat cheese

3 tablespoons sun-dried tomatoes packed in oil

1 teaspoon garlic powder

Olive oil

French baguette, sliced (you’ll get 12 to 14 slices)

Slice bread ½” inch thick and place on a baking sheet.  Drizzle bread with olive oil and toast for 3 to 4 minutes.  Meanwhile, mix cheese, sun-dried tomatoes and garlic powder together to make a spread.  Remove bread from oven, flip over and spread a generous amount of cheese mixture onto each slice of bread.  Broil for 2 to 3 minutes or just until the cheese starts to melt.  Watch carefully J

 

CAESAR SALAD

Pre-washed romaine lettuce leaves

Parmesan cheese

Bacon bits

Crispy fried onions (you can find these next to the croutons)

Caesar dressing (I use Gardini’s)

Place 2 to 3 lettuce leaves on a plate then top with the remaining ingredients.

 

CHICKEN PARMESAN

3 thick chicken breasts, sliced in half

1 cup Italian breadcrumbs

1 cup grated parmesan cheese

2 large eggs

2 tablespoon milk

Italian seasoning, garlic powder, onion powder, pepper

Oil for cooking chicken

1 small jar of your favorite spaghetti sauce

1 cup shredded mozzarella cheese

Split each chicken breast to make 6 pieces and pound with the flat side of a meat mallet.  I like to put a piece of wax or parchment paper over the chicken and then pound it.  Pound for about 20 seconds then flip the chicken and pound the other side.  Season each side of the chicken breasts with Italian seasoning, garlic powder, onion powder and pepper.  Combine the bread crumbs and cheese, mixing well.  Beat the eggs, milk and 1 teaspoon of the Italian seasoning together.   Dip chicken on each side into the egg mixture then into the bread crumb mixture, coating well.  In a large non-stick skillet, place just enough oil (I use Mazola) to cover the pan.  Heat on medium high and cook 2 chicken breasts at a time for 2 minutes on each side or just until browned on each side.  Place chicken on a rack or pan to drain off excess oil.  Once all chicken is cooked, place in a large baking dish, top each breast with 2 tablespoons spaghetti sauce and mozzarella cheese.  Cover with foil and bake at 375 for 20 minutes.  Serve with your favorite pasta.  This chicken with be moist, delicious and fork-tender J

CHEESECAKE WITH CHERRY TOPPING

1 can Pillsbury Crescent Rolls

3 (8-ounce) packages cream cheese, softened

1 cup sugar

5 eggs

8 ounces sour cream

Cherry pie filling

In a greased 13x9x2 baking dish, roll crescent dough out and spread on the bottom and up the sides of the pan.  Beat cream cheese and sugar until creamy.  Beat in the eggs, one at a time.  Add sour cream and mix for 2 minutes.  Pour mixture into the pan and sprinkle with a little cinnamon and sugar.  Bake at 350 (325 if using a glass dish) for 45-50 minutes.  Take out of the oven and let cool completely before cutting.  Chill in the fridge for at least 2 hours before serving.  Top with cherry pie filling.