Southwest Panninis

I had a vision for a yummy sandwich the other day, and this is what I came up with...

What You Need

4 Ciabata rolls (or other hardy bread)

4 small chicken breasts, grilled and flayed in half

1 package cream cheese

1 package Fiesta Ranch mix (I have had the best luck finding this mix at Walmart over by the regular ranch mixes in the salad dressing isle)

1 small can whole green chilis

4 slices cheddar cheese

Directions

Combine cream cheese and Fiesta Ranch mix in small bowl. Cut rolls in half, slather one side with cream cheese mixture, then top with chicken, one green chili sliced open, and a slice of cheese, then top with remaining bread half. Place the sandwich on a pannini press and cook for 3-5 minutes. (If you don't have a pannini press you can use a large skillet and place something heavy like a large pot on top of your sandwich to give it the flattened pannini affect, cook for 3-5 minutes, then flip over and cook another 3-5 minutes). Serve with french fries or roasted potatoes, and a side of veggies.

Enchilada Casserole

The other night we went to an activity at church where someone brought an enchilada casserole. I loved it so much that I decided to figure out how to make one myself. Here is what I came up with...

What You Need

1 package Corn Tortillas

1 lb ground beef (or turkey)

1 can tomato sauce

1 package taco seasoning

1 can refried beans (I used black)

1 can whole beans (black or pinto, drain and rinse the beans before adding)

1 c corn (frozen or canned)

1 small can olives, sliced or chopped (optional)

1 can red enchilada sauce

1 bag shredded sharp cheddar cheese

Directions

In large skillet brown beef then add tomato sauce and taco seasoning till combined. While beef is cooking warm up beans (refried and whole), and corn in medium saucepan till heated through. In large casserole dish or 9"x13" baking pan place one layer of corn tortillas. Top tortillas with 1/2 bean mixture, then add 1/2 hamburger mixture, top with 1/2 the cheese and 1/3 of the enchilada sauce. Next add another layer of tortillas, then top again with the remaining beans, meat, and olives (optional). Add one more layer of tortillas then top with the remaining sauce and cheese. Bake uncovered at 350 degrees for 20-30 minutes, or until heated through and cheese is melted. Serve as a one dish topped with sour cream, or with a side of Spanish rice and veggies.

Scalloped Potatoes

I always loved having scalloped potatoes growing up. Of course I love almost anything with cheese... ! I learned how to make them from my dad, and have taken his recipe and slightly improved it. Here is my version of Scalloped Potatoes...

What You Need

6 large russet potatoes, peeled and diced

1 c butter

1/2-1 c flour

1-2 c milk

1 package Cream Cheese

3 c Sharp Cheddar Cheese, shredded or cubed

1/2 onion diced (optional)

Salt and pepper to taste

Directions

Boil potatoes in a large pot for about 10 minutes. While potatoes are boiling melt butter over medium high heat in a large skillet. When butter has melted add flour, whisking constantly. Start by adding about 1/2 cup of flour, then add additional flour till the mixture leaves the pan and starts to get crumbly. While continuing to whisk the mixture slowly add milk 1/2 c at a time, making sure that the butter mixture dissolves completely in the milk. Continue adding milk until it reaches a creamy consistency similar to a runny gravy. Next add Cream Cheese, and Cheddar while continuing to whisk, until cheeses are completely melted. Season with Salt and pepper. Reduce heat to Warm, and stir occasionally while you finish prepping the potatoes.

Now that the sauce is finished, drain the potatoes, and place 1/3 of them in the bottom of a large casserole dish. Sprinkle 1/3 of the diced onion over the potato layer, then top with 1/3 of the cheese mixture. Then continue with 2 more layers, finishing with the last of the cheese on top. Cover the casserole dish and bake at 375 degrees for 30-60 minutes, until heated through and cheese starts to caramelize on the sides of the dish. I love to serve these potatoes with Ham, a side of veggies (usually green beans), and homemade rolls! Yum!!!

Chicken Meatballs

When we lived in Tucson we tried this Italian restaurant on the corner of River and Campbell. I believe it was called Vivaces. Any way, they had a spaghetti and meatball plate that was made with Chicken meatballs. I loved it so much that I will occasionally just crave that dish again. I modified a regular meatball recipe that I found in the Betty Crocker Cookbook for chicken meatballs...

What You Need

1 lb ground chicken ( you can find it in the meat department of almost any grocery store over by the ground Turkey)

1/2 c Italian style Bread Crumbs

1/2 c Parmesan cheese

1 egg, beaten

2 T milk

1/2 t Worcestershire Sauce

1/2 t salt

1/4 t pepper

1/2 onion, diced small/minced

Directions

Mix all ingredients in medium sized bowl until combined. Grease a cookie sheet with Crisco. Take a pinch of meat mixture (about 2 T size) and roll into a ball (the mixture is very sticky, to avoid it sticking to your hands you can grease your hands with Crisco before rolling), then place on the prepared cookie sheet. Repeat until all the meat mixture has been used, placing meatballs about an inch apart. Bake at 400 degrees for 20-25 minutes, or until meatballs are cooked through. Serve over pasta with your favorite spaghetti sauce.