Smoked Turkey Club Panini

This is our favorite panini! So yummy. I used leftover Turkey from Thanksgiving. 

INGREDIENTS:

8-12 slices bacon
1/3 cup sun-dried tomatoes, packed in oil, rinsed, patted dry and minced
1/3 cup light mayonnaise
8 slices thick-cut crusty bread
1/2 pound thinly sliced deli Swiss cheese
1/2 pound thinly sliced deli smoked turkey
3 cups baby spinach or arugula

DIRECTIONS:

Cook bacon until crisp. 

 In a small bowl, combine the sun-dried tomatoes and mayonnaise.

Lightly spread butter over one side of each bread. Lay the butter-sides down on a cutting board or work area. Spread each slice with the sun-dried tomato mayonnaise. Layer half of the cheese on 4 slices of bread then top with turkey, bacon, spinach (or arugula) and remaining cheese. Top with remaining bread, butter side up.

Cook the sandwiches on a panini press, skillet or grill pan heated on medium heat for one minute prior to cooking. Cook the sandwiches for about 4-5 minutes per side, until they are golden brown and the cheese is melted. Repeat with remaining sandwiches. Serve immediately.

Taco Cups

Ingredients:

1 1/2 tsp oil

1/2 lb ground beef

1 Tbsp taco seasoning

3/4 c. black beans

12 won tons

5 Tbsp + 1 tsp of queso dip or salsa con queso

1 c. salsa

1 cup Mexican cheese

Guacamole for topping

Directions:

Preheat oven to 375. Lightly spray muffin tins with cooking spray. 

In a pan heat oil and brown beef and taco seasoning. Add black beans.

Push one won ton in each muffin tin. 

Place a tsp of queso dip in the bottom of won ton. Then add a spoonful of the beef/black bean mixture. Place a tablespoon of salsa and then sprinkle with cheese.

Bake in oven for 18-20 minutes. Let stand for 5 minutes before eating. 

Easy Chicken Pot Pie

Thanks Aimee for this great recipe. My family loved this recipe, especially my husband. He said to use this recipe every time I make chicken pot pie. Sorry I don't have a picture. It was all gone before I could take a pic. 

Ingredients:

2 Cups Chicken (cooked and diced) - this was about 4 large breasts
2 cans cream of potato soup
1 16 oz can veg-all or mixed vegetables drained
1/2 cup milk
1/8-1/4 tsp thyme (to your taste)
1/4 tsp pepper
dash salt
2 Pillsbury roll out pie crusts (must use Pillsbury)

Directions:

Boil and dice chicken or you can cook in crock pot 6-8 hours and then shred. Unroll one pie crust into greased glass pie plate. Prick bottom crust liberally and bake at 400 for 4 mins. Mix chicken, soups, veggies thyme, milk, salt and pepper in large bowl and pour in. Unroll other crust on top and crimp. Use knife to cut 4 slits into top to vent. Turn oven down to 375 and bake another 40 mins. May broil 1-2 mins at end to brown middle crust.

Caramelized Banana Bread with Browned Butter Glaze

I made this today and it is so good. The kids love it and will be gone before the day is over.


This recipe was adapted from Our Best Bites. 

Ingredients:

4 tablespoons butter, divided
3/4 cup dark brown sugar
3 medium ripe bananas
1/2 cup buttermilk
3 tablespoons canola oil
2 tablepsoons rum (optional; can be replaced with 1-2 teaspoons rum extract or 1-2 teaspoons vanilla extract)
2 large eggs
9 ounces (about 2 cups) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup powdered sugar
2 teaspoons milk or half and half

Instructions:
Preheat oven to 350. Spray a 9×5″ loaf pan with nonstick cooking spray and set aside.
Slice the bananas. Set aside.
Over medium-high heat, melt 3 tablespoons butter. Add the bananas and brown sugar and saute for 4 minutes, stirring frequently. Remove from heat and cool for 10 minutes.
Place the banana mixture in a large bowl or the bowl of an electric stand mixer. Beat on medium speed until smooth.
Combine the buttermilk, oil, rum or extracts, and eggs in a large liquid measuring cup. Set aside. Whisk together the flour, baking soda, and salt. Beginning and ending with the flour mixture, alternately add it to the banana mixture, mixing on low speed until just combined.
Pour the batter into the prepared baking pan. Bake at 350 for 45-60 minutes or until golden brown on top and a pick inserted into the center comes out with moist crumbs clinging to it. Cool for 10 minutes and then remove the bread from the pan and cool completely on a wire rack.
To prepare the glaze, melt the remaining 1 tablespoon of butter in a small saucepan or skillet over medium-high heat for 2-3 minutes or until it begins to get brown and fragrant (careful…things can go south REALLY quickly. Be sure to remove from heat as soon as it starts to get brown.) Whisk in the powdered sugar and milk or half and half and drizzle over the cooled banana bread and allow the glaze to set before slicing. 

Menu Plan 10/8/12 - 10/13/12

Monday 

Unstuffed Peppers http://lovetocookagain.blogspot.com/2011/03/unstuffed-peppers-rachel-ray.html

Tuesday

out

Wednesday

Lasagna Soup/bread http://lovetocookagain.blogspot.com/2011/02/lasagna-soup.html

Thursday

Rice and Bean Enchiladas with Creamy Tomatillo Sauce

Friday

Homemade Pizza

Saturday

leftovers

Sunday

Crock pot Italian Chicken http://lovetocookagain.blogspot.com/2012/04/crockpot-italian-chicken.html

Hobo Meatball Stew

This recipe was adapted from Taste of Home. 

Ingredients

• 1 package of meatballs, 12 oz
• 1-1/2 teaspoons salt 
• 1/2 teaspoon pepper
• 4 medium potatoes, peeled and cut into chunks
• 4 medium carrots, cut into chunks
• 1 large onion, cut into chunks
• 2 cups water
• 2 cups ketchup
• 3  teaspoons cider vinegar
• 1 1/2 teaspoon dried basil
• 1 can of peas

Directions

• Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and salt and pepper; pour over meatballs.
• Cover and cook on low for 6-8 hours or until the vegetables are tender. During the last 15 minutes add the peas.
• We served this over rice. Very yummy. 
• Yield: 4 servings.

Butternut Squash and Apple Soup

Recipe is from Ina Garten (Food Network)

A nice fall soup recipe. 

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons good olive oil
• 4 cups chopped yellow onions (3 large)
• 2 tablespoons mild curry powder
• 5 pounds butternut squash (2 large)
• 1 1/2 pounds sweet apples, such as McIntosh (4 apples)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups water
• 2 cups good apple cider or juice

Directions

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.