Vermont Grilled Cheese Sandwiches

this recipe came from prudence-pennywise.

4 tablespoons yellow mustard

4 tablespoons maple syrup

8 slices sourdough bread (i used regular white bread)

softened butter

deli sliced ham or turkey (i used ham)

thin slices of apple-any variety

sharp cheddar cheese (i used medium, though sharp would have been better)

In a small bowl, combine mustard and maple. Spread just a dab very thinly on insides of two slices of bread. Stack one slice of bread with cheese, apples and meat. Top with other slice of bread, mustard side in. Butter outsides of bread and cook in preheated frying pan over medium heat for two minutes. Flip, reduce heat to low and cover and cook an additional three minutes, or until bread is toasted. Serve with extra maple mustard dipping sauce.

Creamy Chicken Taquitos

I got this recipe from the cooking blog, The Sisters Cafe.  They are incredibly delicious! Of course I made a few modifications, but you can refer to the original recipe if you'd like to as well.


8 oz. cream cheese
3/4 cup green salsa
2 Tb fresh lime juice 
2.5 tsp chili powder
1/4 tsp cumin
1/4 tsp garlic powder

2 cups shredded chicken
1.5 cup grated pepperjack cheese
small flour tortillas 
cooking spray
salt 

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet with  tin foil, lightly sprayed with cooking oil.

Working with 3-4 tortillas at a time, briefly heat in microwave so they are easier to work with. Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with a small amount of salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.

Inside Out Cordon Bleu

My sister in-law made this for us once... it was a long time ago, and so when I made it again I kind of made it up from what I could remember.  I am not sure if it's how the recipe really goes, but it tasted good anyway.

1-2 boneless skinless chicken breasts (i used 1.5 big breasts and cut them into ~3oz pieces)
deli ham (i used 2 slices of ham on each 'breast' so however much you think you need)
swiss cheese (one slice for each)
1 box stove top chicken stuffing
1 can cream of chicken soup
1/2 can milk

Place chicken in baking dish.  Layer ham slices (folded in half) on chicken.  Next comes the swiss cheese (also folded in half, if your chicken pieces are small).  Then spoon the already prepared stuffing on top (I basically just filled the dish with the stuffing).  Cover and bake at 375 for 1 hour.  Meanwhile heat the soup and milk on the stove to pour on top of chicken.  The smell of this alone is absolutely divine! yum yum!

Lucky you... I even took a picture this time (even though it's terrible quality)

served with bread and broccoli

Hogie Sandwiches

This is a favorite of mine that my mom always makes. Hers always tastes better for some reason (actually my sister Heather's is the absolute best.. she uses some kind of pepper on it that i love) anyway....

1 loaf french bread
1/2 lb. deli turkey
1/4 lb. deli ham
havarti cheese (or whatever you would like)
lettuce
tomato
mayo/mustard

Slice french bread horizontally (making a top and bottom).  I like to mix the mayo and mustard together first, and then spread it on both sides.  Layer ham, turkey, cheese, lettuce and tomato.  Easiest/quickest meal ever-- and quite yummy I might add! :)  Serve with chips and fruit.

Ritzy Chicken

2 boneless skinless chicken breasts
1/2 cup plain yogurt or sour cream (I used S.C.)
10 Ritz crackers (I used bread crumbs instead ~1 c.)
1/4 cup parmesan cheese
1 tsp garlic powder (I did about 1.5 tsp)
1 Tbsp. parsley flakes
1/4 tsp. pepper
1/2 tsp. salt
1/2 can cream of chicken soup
1/2 cup canned milk (I just used regular skim milk)


Mix crumbs, parmesan cheese, garlic powder, parsley, salt and pepper.  Pour mixture in ziplock bag or shallow dish.  Dip chicken in sour cream and then in the crumb mixture to coat chicken.  Place chicken in baking dish.  Bake at 425 for 50-60 minutes or until chicken is crisp and golden brown.  Mix soup and milk on stove top and pour over chicken.

*this recipe came from Cooking For Two by Debbie G. Harman

BBQ Meatballs

1-1.5lbs lean Ground Beef
3/4 cup Oats
2 Eggs
1/2 chopped onion or 2 TBS dried onions (i didn't use these)
1/2 cup Milk
1 tsp Salt
1/4 tsp Pepper
1 tsp Worcestershire Sauce

Mix together and make into 12 balls
Place in glass baking dish


Sauce:
1/2 cup brown sugar
1/4 cup vinegar
1 tsp ground mustard
1/4 cup barbecue sauce
1 tsp Worcestershire Sauce

(i doubled the sauce... cause we like it saucy) :)

Mix together and simmer 5 minutes
Pour sauce over meatballs and bake 30-45 minutes at 350


We ate these with rice, broccoli, and i wish i would have thought of getting some french bread- or some kind of bread.

DEEEEEEELISH!

Clara's Delicious Chicken Enchiladas

I got this recipe from my sister in-law Esther,

but I later found out it's actually her sister Clara's recipe!

The most important information though,

is that they are VERY yummy!

My husband told me he would eat them every week!

[wonder how long that would last...]

This recipe includes:

2-3 boneless, skinless chicken breasts

1-2 packages of cream cheese

1 [2 if you like spicy] can of green chilis

1 cup mozzarella cheese

1 package tortillas [we used 10]

1 can green enchilada sauce [it's a big can! and esther said NOT to get the smaller can because it doesn't taste as good.]

To put it together:

1. Clean the chicken and fry it in frying pan until well done. [I cubed the chicken into teeny squares so they would cook faster. It made it a lot easier for shredding too]

2. Shred the chicken. [I didn't need to do much shredding]

3. Mix softened cream cheese, shredded chicken, and green chilis in a bowl.

4. Spoon the mixture down the center of the tortilla.

*pour a small amount of enchilada sauce in the bottom of the baking dish.

5. Roll the tortillas and place in baking dish. [I used a 9x13]

6. Pour enchilada sauce over tortillas.

7. Sprinkle cheese on top.

8. Bake at 350 for.... I think I baked them for 30 to 40 minutes, but they may need an hour. You'll be able to tell when they're done.