Turkey, Brie, & Apple Grilled Sandwich

First I should tell ya'll that my neighbors are overwhelming me with fresh apples so I am looking for every healthy recipe on the planet that contains apples, so I'm sure more apple recipes will follow. Second, of all of the sandwiches I've ever had, I don't think any have been quite so perfectly decadent. Go try it and you'll thank me forever! Third, I got this on the Tasty Kitchen website which is actually quite helpful.

• 4 slices Sandwich Bread; Sturdy Enough For Grilling (I used French Bread)
  
• 2 Tablespoons Olive Oil
• 1 teaspoon Apple Butter (You Can Substitute Apricot Preserves, Cranberry Dressing, Or Just More Mayonnaise)
• 1 teaspoon Mayonnaise
• 4 ounces, weight Brie Cheese (rind Removed Or Left On)
• 1 whole Apple Of Choice (make It A Crispy And Tasty Choice!)
• 2 slices Turkey Breast, Or More To Taste
• 2 pinch(es) Salt And Pepper (to Taste)

Begin by preheating your panini press, grill pan, skillet or oven. If using a grill pan or skillet, heat over medium heat; if using an oven, set to broil (on the low setting, if that’s an option).

Start building the sandwich by laying out your sandwich bread and lightly brushing the insides with olive oil. On one piece of bread, spread apple butter; on the other, mayonnaise. You don’t need much of either.

Cut the brie into thin slices. To make the brie easier to slice (and to remove the rind, if you’re like me and want your cheese to be free), put the brie in the freezer for 20 to 30 minutes. Use a serrated knife with long, smooth, strokes for happy brie slicing. Place one layer of brie slices on one piece of the bread.

Next, thinly slice your apple of choice. I used a Granny Smith, but you can use what you’d like. Just make sure it’s nice and crispy. Top the layer of brie with a layer of apple slices.

Add the turkey* on top of the apple. I used turkey breast from my local deli, which was fine, but I can’t wait to try it with that leftover turkey from Thanksgiving!

(*If you’d like to make a version without the turkey, add a second layer of brie in place of the turkey for a fancy pants grilled cheese.)

Season with salt and pepper to your liking. I like lots of pepper.

If you’re using a panini press, grill pan or skillet, lightly brush the heated surface with olive oil before placing the sandwich on.

Panini/grill press users: place the sandwich on and “press” for about 4 minutes. Check every minute or so to avoid burning. You want the cheese to melt and the sandwich to warm but not burn. And the little grill lines are cool, too.

Grill pan or skillet users: place the sandwich in the pan, then place another pan on top to press the sandwich. Or press the sandwich with a spatula. Cook on one side for about 2 minutes, then flip and cook on other side for about 2 more minutes. Again, you’ll want the cheese to melt and sandwich to warm but be careful to watch for burning.

Using your oven on broil? Lightly brush the outside of the sandwich with olive oil. Place sandwich on a baking sheet or directly on the oven baking rack in a heated oven. Be very careful to watch for burning. After about 2 minutes, carefully (carefully!) flip sandwich and continue heating for another minute or two. Cook time will depend on your oven and your bread choice. Don’t walk away—keep an eye on it.

Enjoy!

Cilantro-Lime Rice

• 1 cup long grain white rice
• 2 cups water
• 1 teaspoon chicken bouillon granules
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• salt to taste

Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

Fresh Tomato and Spinach Creamy Soup

I have made this soup twice lately and I just love it. Sad that the fresh tomatoes are gone now.

In a large soup pan, saute in olive oil:
diced onion
red pepper flakes
garlic
fresh or dried basil

When onion is soft and transparent add:
diced fresh tomatoes
cut up fresh spinach

Stir for a minute or two then add:
4 cups of water with 1 cup of Shirley J White Cheddar Cheese sauce mixed together.

Bring to a boil to thicken and serve.

Broccoli Cheese Soup with Potatoes

In a large saucepan, combine and heat on medium:
2 c. water
2 tsp. parsley flakes
2 chicken bouillon cubes
1/2 tsp. pepper

When boiling, cook (stirring frequently):
1/2 c. chopped onion
1 c. carrots
1 c. celery
2 c. potatoes
2 c. broccoli or cauliflower

When tender, combine flour and milk mixture (after having whisked it until smooth):
3 c. milk
4 tbsp. flour

Stir in 1 pound Velveeta cheese and enjoy. Absolutely delicious!

Tomato, mozzarella,and fresh basil

I learned about this delightful combination in New York. I have been making different versions of this all summer and I never get tired of it. It tastes so fresh and light. It looks beautiful on a platter too.

Slice homegrown tomatoes.

Slice fresh mozzarella cheese

Top with fresh basil, chopped

Mix olive oil and Shirley J Pizza Pasta seasoning to taste.

Pour oil and seasoning mixture over tomato, mozzarella and serve.

I have also made it with cherry tomatoes and cubed chesse.

Mandarin Orange, Spinach, & Almond Salad

This is the perfect zesty salad that cools off a hot summer day. If you like the ingredients, you'll love the salad.

INGREDIENTS

10 oz. bag fresh spinach, washed and drained

11 oz. can mandarin oranges, 2 TB juice reserved

1/2 cup extra virgin olive oil

3 TB balsamic vinegar

1/4 cup honey roasted almond slivers

DIRECTIONS

1. In large salad bowl, combine spinach and mandarin orange segments

2. In another bowl, wisk together olive oil, vinegar, and mandarine orange juice

3. Pour dressing over spinach and oranges and toss gently

4. Top with almonds

To make almond slivers

1. Combine alminds, 3 TB sugar and 1 TB water over low heat, stirring occasionally. Continue to cook until almonds are coated with sugar and appear dry. Cool on a paper towel.

Ramen Asian Salad

1 pack cabbage coleslaw mix OR broccoli slaw mix ( I used the cabbage)
1 bunch of Green Onion
1/2 Cup of Sesame seeds OR sunflower seeds
1 pack of slivered almonds ( 1/2 cup)
1 or 2 packages of Ramen noodles
Optional - 1 grilled chicken breast, cut up


Directions:
Chop up the Green Onions and mix with the coleslaw. Put a small amount of butter in a pan and fry the sesame seeds. Set aside and then brown the 1/2 Cup of slivered almonds. Break up the ramon noodles and brown them. Let the the sesame seeds, slivered almonds and noodles cool off and toss in the salad. (Or just skip the toasting and toss them in the salad)

Dressing:
1/3 Cup Vinegar
1/4 Cup sugar (granulated or brown)
1/4 Cup oil
2 Tablespoons of Soy Sauce OR flavoring packet from the Ramen

Mix till sugar is dissolved When ready to serve, pour dressing over salad and mix all together.

Strawberry Fruit Leather

I have always loved fruit leather. I never knew how to make it though. Homemade is So Yummy So easy and so Cheap (assuming the fruit is in season and cheap. Buy from the Farmer's Market if you can) 

You'll need:

2 cups strawberries (or fruit of your choice)

2 Tbsp honey

1 Tbsp Lemon Juice

Cut out the leafy part and cut up the strawberries. Blend them smooth in the blender. Add the honey and lemon juice and blend it some more. Then spread it out on plastic and dry. When they're done, roll them up and store. 

Sun Dry: Spread the mixture out on plastic wrap and place outside in the sun with a screen over it so the sun and air can get in, but the bugs can't. This takes about 24 hours (Longer for Strawberries)

Oven Dry: Place plastic wrap on cookie sheets. Spread the fruit mix on it and put it in the oven on the lowest temp. Place a hot pad or wadded up towel in the door so it satays open and the moisture can escape. This should take about 4-8 hours. Rotate the pans every hour.

{ I did it in the oven, but I wanted to make smaller rolls so I did 6 smaller sheets of plastic instead of 2 big ones. My oven's lowest temp was 170 instead of 140 so that and the fact that I spread them a little thin, made it so they only took 2 hours to dry. }

Are they Done? 

They are done when you touch them and they are still a little sticky, but you can peel the sides off easily. Don't be afraid to make the layer a little thick cause if it's too thin, it'll get crispy fast. 

Storage:

Room Temp = up to 30 weeks

Fridge = Months

Freezer = Years

Although really it won't last that long, it's too yummy.

I can't wait to try more fruit!

Lettuce/Spinach Salad with Strawberries

This is a salad I made for Brandi's Graduation BBQ a few weeks ago.
LETTUCE SALAD WITH STRAWBERRIES

1 head romaine lettuce and/or spinach
1 Bermuda onion
1 pt. strawberries, sliced
1/2 c. mayonnaise, not lite
2 tbsp. cider vinegar
1/3 c. sugar
1/4 c. low-fat milk
2 tbsp. poppy seeds

Whisk last 5 ingredients together. Dressing makes enough for 2 salads.

Mix dressing as desired with lettuce, onion, and strawberries.

Sliced brie cheese and almonds is also a good addition.

Mexican Lasagna

Here is one I needed documented online. It's fabulous and oh-so flexible. I originally found this recipe on the Pioneer Woman's website here.


Ingredients
2 c. unprepared rice
3-4 c. low sodium chicken broth
2-4 tomatoes
1-2 onions
4-5 large cloves of garlic
1 lb. ground beef
1- 16 oz. bag of mexican cheese blend
2 cans corn (drained)
1 can of black or pinto beans
1 jar of salsa verde
1-8 oz. jar of enchilada sauce
Taco seasonin (or Chili powder, paprika, and cumin) to taste
sour cream
cilantro
butter

Directions:
Prepare rice by boiling it in chicken broth. Once prepared, salt to taste. Chop up tomatoes, onions, and garlic as small as you prefer. Saute in a pan with a tablespoon or so of butter. Add approx. 2 Tbs. chili powder, and 1 Tbs. of both paprika and cumin (or your little taco seasoning packet). Stir until nicely combined. Feel free to add beans (don't drain). Mix cooked rice together with tomato/onion/garlic mixture. Brown the groud beef using about 2 Tbsp. chili powder, 2 Tbsp paprika and cumin and salt to taste. You may have to add water to create the taco beef.

Spread one container of salsa verde in the bottom of a casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is exprected. Spread half of rice mixture over tortillas. Use half of the chese layered on top of the rice layer. Add another layer of tortillas on top of cheese. Pour enchilada sauce over the tortillas and spread it out evenly. Add layer of browned groud beef. Add 2 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde. Sprinkle top with the remaining cheese. Can also sprinkle top with some taco seasoning or cayenne pepper.

Bake at 375 for 25-35 minutes until cheese has melted and begins to brown a bit.

Biscuits and Gravy

Ok, I've gotta say, the very hardest part of actually making dinner is coming up with a functional meal idea that doesn't require a ton of wild ingredients that I never have on hand and will take 3 hours to cook. If I could just have a list of brilliant ideas that I could come to this website for, I would be one happy camper. If any of you have go-to no-nonsense simple meal ideas, please share them. I'm not looking for anything involved, I just need simple last minute meal ideas.

I came up with a brilliant one tonight! I never have liked biscuits and gravy much, but tonight I had a thing of pillsbury biscuits and thought I'd give it a try.


First, I browned some sausage and the biscuits in for the meantime. While the sausage was browning I stirred up a package of country gravy. First I've gotta say I couldn't have been 15 min. total before it was ready to eat. Second, it tasted so good! I don't know if it will work for you, but it's a new favorite for me.

Pasta Al Forno aka Sweet Heaven

1 lb. sausage (optional)
1 onion, coarsely chopped
1 stalk celery finely chopped
1 carrot finely chopped
2 mushrooms finely chopped
3-5 cloves garlic minced
28 oz. crushed tomatoes
1 pint heavy whipping cream (or canned milk)
1 lb. Rigatoni pasta
mozzarella cheese
fresh or dried Basil

Brown sausage. Remove sausage, leaving pan dippings. (Add some olive oil if you choose not to use sausage). Add carrots, celery, and mushrooms to pan and "sweat" (cook for several minutes until tender). Add onion and garlic and saute for several minutes.

Add can of tomatoes, with salt, pepper, and basil to taste. Simmer about 20-30 minutes.

Cook pasta al dente. In large baking dish, put a tiny bit of sauce on bottom. Layer 1/3 pasta, the 1/3 cream (if you're being healthy use canned milk), then 1/3 cheese, then 1/3 sauce twice. On the last layer, switch sauce and cheese so you end up with cheese on top. Cover and bake 45 minutes at 350. Uncover and bake til cheese is bubbly. Add Parmesan at table.

Zucchini Soup

So, if you're like me, you might just have a lot of zucchini that you are running out of ideas on how to use. This is a recipe that my mom just recently tried and it was delicious so I decided to try it today. Just finished it and added a few extra spices and it is delicious.

1 onion (diced)--I used yellow onion
1 Tbsp. butter--I used olive oil

Saute the onions until transparent. Add the following:

4 cups chunked zucchini (if you want the soup to be dark green leave peel on or peel it for lighter green)
3 cups chicken broth

Cook 15-20 min. or until tender. Puree the whole mixture in blender, then pour back in pan.

White sauce:
In separate pan melt 1 cube butter. whisk in 3/4 cup flour. Continue whisking while adding milk (half and half was the original recipe, but evaporated milk works wonders--I used 1 1/2 cans evaporated milk). Stir until smooth but be ready to take it off because it thickens in a hurry.

Add white sauce to puree zucchini mixture and whisk it in until smooth. Add 1/2 tsp. Nutmeg (I also added a couple dashes of cinnamon and "Pumpkin Pie Spice"). Salt & pepper to taste. The original recipe said to sprinkle with cheese before serving, but I didn't and it was delightful.

Sundance Tortilla Soup

This recipe is one I got from Ashley, but she hasn't shared it so I guess I will. It is one of my favorites because it is so dang fast and easy!


2 soup size cans broth (I just use water and put in a boulion cube)
1 large can tomatoes (blended)
1 bag frozen corn

Put on low heat on stove.

chop & add to soup:
1/2 green bell pepper
1/2 red onion (or sometimes I use yellow)
1/2 jalapeno (sometimes I just skip this)
1 tsp cumin (I've never used it before, but today's the first)

Salt & pepper to taste. Add 1/2 cup chopped cilantro about 10 min before serving (I don't think I've ever measured it). Garnish with cheese, chips, avacado slices, lime wedges, and sour cream. (Now, in my opinion the garnished is where it's at!)

(Also, I always just add everything to a crock pot and put in on low throughout the day or high if I want it now.) As I have just demonstrated this recipe is VERY forgiving on what you add, leave out, or improvise. It's definitely a must try!

Asparagus-Fennel Pasta Salad

This is one of my personal new favorites. It is a warm salad (that has been a necessity for me all winter long) and quite healthy. Definitely worth branching out and giving it a try! (The picture was from online so it doesn't look quite the same... course, it never does look like the pictures, does it?)

45 min | 25 min prep | SERVES 14

1	lb fresh asparagus, trimmed and cut into 3/4 inch pieces
2	medium onions, halved and thinly sliced
1	small fennel bulb, sliced
2	tablespoons olive oil
8	ounces uncooked penne pasta
4	medium tomatoes, seeded and diced
12	pitted Greek olives, sliced
1	cup minced fresh parsley
Vinaigrette
1/4	cup olive oil
1/4	cup lemon juice
2	garlic cloves, minced
1/2	teaspoon Dijon mustard
1/2	teaspoon salt
1/4	teaspoon pepper
1	cup crumbled feta cheese

1. Place asparagus, onions and fennel in a 15 x 10 x 1 inch baking pan. Drizzle with oil; toss to coat. Bake at 400 for 20-25 minutes or until lightly browned and crisp-tender, stirring occasionally.
2. Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Add the tomatoes, olives, parsley and roasted vegetables. In a small bowl, whisk the oil, lemon juice, garlic, mustard, salt and pepper until blended. Drizzle over salad and toss to coat. Sprinkle with feta cheese.

Click here for Nutrition Facts

Ok, so I'll be honest. We didn't do it quite like that. First of all, what are fennel bulbs? We skipped that and just put garlic (so much flavor, it was delicious). And to save time I didn't use any dressing viniagarette or other and it was perfectly moist and flavorful without it. Tim just used Italian dressing. But we added the fetta to the salad. SUPER TASTY!!!

Easiest Pasta Salad Ever

OK - this one is a summer favorite, even with my kids and is so EASY! Seriously - takes all of 15 minutes to prepare and it's lovely.

1 lb Rotini (I like the multi-colored stuff)
1 bottle Italian Dressing
1 large cucumber
3 tomatoes
1/2 lb mozzerella cheese
1 can jumbo olives

Cook the pasta, drain, add the chunked cucumber and tomato, chunks of cheese and whole olives - pour 1/2-3/4 bottle of dressing over and chill. You might need to add a little more dressing before serving. So yummy, and even good left over :) No-one will know how super easy it is. Perfect for barbeques, picnics and ward parties.

Classic Quiche

1 (10 oz.) package of frozen chopped spinache, thawed and drained
1 cup cottage cheese
4 eggs
5 oz. of cheese, grated
3 Tbsp. flour
2 cloves garlic, minced

Mix together and pour into partially baked pie shell. Bake for 45-60 minutes at 350 degrees. I sometimes put pre-cooked ham in it and I think it makes it more like a meal, but it is tasty without the ham, too, for you vegetarians!

Cream of Tomato & Basil Soup

Prep Time: 5 minutes

Cook Time: 12 minutes
Servings: 4

Ingredients
4 Tbsp butter
1 ea small red onion, diced
2 cups dry white wine
3 cups canned diced tomatoes (or 1 12-oz can)
2 cups heavy cream
3 Tbsp fresh basil, chopped
Salt to taste
Black pepper to taste

Procedures

1. MELT butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2.
2. PUREE soup in a food processor. Stir in 2 Tbsp chopped basil, salt and pepper.
3. GARNISH with remaining fresh basil and tomatoes and serve.

Zucchini Bread

Mix together:
3 cups sugar
2 cups brown sugar
6 tablespoons vanilla
1 cup oil
1 cup applesauce
6 eggs
4 cups ground zucchini
Add:
1/2 teaspoon baking powder
2 teaspoons soda
2 teaspoons salt
2 tablespoons cinnamon
6 cups flour
Optional:
1 package chocolate chips
OR
1 package nuts

Spray 4 bread pans with pam (or grease and flour). Pour mixture into prepared pans. Sprinkle the top with brown sugar and chocolate chips (optional). Bake at 350 for 1 hour. Yields 4 loafs.

Slow-Cooked Chili

Prep: 25 min.
Cook: 6 hours2 pounds ground beef

1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 ounces each) dark red kidney beans, rinsed and drained
2 cans (16 ounces each) light red kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chilies
4 teaspoons chili powder
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

In skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours. Yield: 14 servings.

(Note: it is very good just skipping the meat as well!)