Great Way to Use Leftovers: Adobo Chicken Salad on Cheddar Onion Pockets

Happy Father's Day Everyone! The day's about over, but hope everyone has enjoyed spending time with the Father's in their lives and ate some great food! I think I've probably gained about 5 pounds with all the food we've consumed this weekend, yikes back to yoga and pilates this week!

For any of you who were huge Tastespotting fans like myself, knows they had to shut down for some legal issue. I found another cool site that posts droolworthy pictures and links to the recipes. So be sure to check out Food Gawker and send in those yummy photos .

Thought I'd post my latest while everyone is still napping in my house: Yummy Adobo Chicken Salad using up the sweet corn from my Father's Day Dinner. This is one of my new favorite chicken salads. It's got a perfect sweet and smoky flavor that's mild enough for even the kids!

The boys and I got out our big box of Ritz crackers and had a hay day digging in. It's great on a sandwich and perfect as a snack on crackers. I got my cheddar onion rolls from Sprouts, but any nice soft roll will do.

Enjoy the rest of your day, we're off to pig out at my mom's house! I'll be back soon with a quick weeknight dinner and an easy cheesecake bar dessert! Oh and that 60 second lunch, that I can't seem to photograph, it never lasts that long on the plate, it's all coming soon!

Here's my special helper that kept inching closer and closer to my photo shoot again. Little rascal, Hawaiian Punch mustache and all!

Adobo Chicken Salad on Cheddar Onion Pockets

2 cups shredded rotisserie chicken (Costco has a great one)
1 1/2 Cups mayonnaise
1/2 Cup left over Sweet Sauteed Corn recipe
3 Tablespoons chopped cilantro
1 Tablespoon Adobo sauce
1 Tablespoon lime juice
pinch of salt
pinch of pepper
Cheddar onion pockets (from Sprouts) or other nice soft rolls
spinach leaves

1. Combine first 8 ingredients into a large bowl until combined. Spread onto nice soft rolls lined with spinach leaves. Enjoy!

Puffy Banana Peanut Butter Cup Sweet Grilled Sandwich

Good morning everyone! Want one of these for breakfast?!

After our family night Monday, I made the boys these fun sweet sammy’s that I had been cooking up in my mind for a week or so. They tasted just as good as I hoped. I mean, what’s not to like with bananas, peanut butter, chocolate and marshmallows? Kind of hard to mess that combo up!

I found that it's best to wait about 10 minutes before slicing into the sandwich, so the mashmallows don’t ooze out everywhere. Totally worth the wait to give them a little time to firm back up a bit. The warm peanut butter, bananas, melted chocolate and puffed marshmallows seriously melt in your mouth inside the sweet crisp bread!

We've got lots going on today, so gotta run, hope everyone has a great rest of the week! Enjoy this crazy puffy sammy! I’ll try to post the fun 60 second lunch soon!

Puffy Banana Peanut Butter Cup Sweet Grilled Sandwich

2 slices whole grain bread
¼ Cup creamy peanut butter
½ banana, cut into thin slices
24-30 mini marshmallows
1 Reeses Peanut Butter Cup, normal size

2 Tablespoons soft butter
Powdered sugar to sprinkle on top

1. Spread peanut butter onto both sides of bread. Lay banana slices over one piece of bread and marshmallows over the other piece, pressing down gently. Break apart the Peanut Butter cup and evenly place in between marshmallows. Carefully lay the bread with banana over the marshmallow side and press gently. Spread butter onto both sides of bread and cook both sides in a medium skillet over medium low heat until golden brown and marshmallows are warm and slightly melted.

2. Let cool for 5-7 minutes before slicing. Sprinkle both sides with powdered sugar and serve warm.

Garlic Toasted Open Faced Lasagna Ciabattas

Here I am again late Sunday night, time flies huh? We had a nice pretty relaxing weekend. Went to the movies, dinner, swam with the family, I got a great pedicure with my father in law and sister in laws (thanks Reed!) and even fit in a little heated yoga (heaven knows I needed it after those brownie cups!)

I made this fun new twist on lasagna a few days ago and we absolutely loved them! It’s got all the great lasagna flavors piled on top of a warm garlic toasted ciabatta rolls, talk about yummy! Add a salad on the side and you’ve got a fun dinner idea that the family is sure to love!

I told you my summer recipes were going to be on the quick and easy side, so yes, I used a jar of store bought pasta sauce. I’m not prideful when it comes to saving some time, and I have to admit, if you add some fresh basil to a jar of Classico, it really gives it a fresh homemade taste.

If you have a hard time finding my favorite garlic ciabatta rolls from Walmart, no worries, any good crusty loaf of bread will do. This is another can’t mess up type of recipe, and it doesn’t hurt that it’s quick and easy! One tip though: Splurge on the fresh mozzarella for the top, really makes a difference! Hope everyone has a great week. Happy Cooking!

Garlic Toasted Open Faced Lasagna Ciabattas

2 Tablespoons extra virgin olive oil
1 lb ground Italian Sausage
1 26 oz jar of your favorite pasta sauce (I used Classico)
8 leaves fresh basil, chopped (taste great if you have them, but not necessary)

15 oz container ricotta cheese
½ Cup grated parmesan cheese
1 Cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Italian Seasoning

8 garlic roasted ciabatta rolls (I get them from Super Walmart)
1 ball fresh mozzarella cheese

Parmesan cheese

1. Preheat oven to 375 degrees F. Place oil into a medium dutch oven or pot over medium heat. Cook sausage until browned, about 5-7 minutes; reserve ¼ Cup of sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.

2. Place reserved ¼ Cup sausage, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.

3. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ Cup (*you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese.

4. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.

*If you don't use all of your ricotta, save it and use it in a pasta dish for later in the week. I made a baked pasta dish where I stuffed the ricotta in the middle of some penne with red sauce, it was great.

Grilled Balsamic Bruschetta Chicken 2 Ways

I am a huge fan of bruschetta, any style really, but especially fresh tomato, basil and garlic bruschetta. I wanted to turn some boring pieces of chicken into something the whole family would enjoy.

Altering dinner is somewhat typical at my house lately. My husband who is now wearing braces, has a hard time biting into hard crusty bread, so he needs foods eaten with a fork. This first recipe was for him so he doesn't freak out me! I was actually surprised how tasty this grilled chicken was on it's own, do give it a try. I love my indoor grill pan, they are so handy, if you don't have one go check them out.

Balsamic Grilled Bruschetta Chicken

4 boneless skinless chicken breasts, thawed (I use the big Costco bag)
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese

4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.

2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.

Garlic Toasted Balsamic Chicken Bruschetta Sandwich

Mmmm, here's my pick. My boys were all for the sammy too. Garlic ciabatta rolls, toasty and warm. Fresh mozzarella oozing out the sides with the same balsamic grilled chicken and tomato topping. The balsamic vinegar is so good basted on the chicken as it grills and drizzled into the tomato topping. My youngest little guy was eating the tomato and basil straight from the bowl. He's a smart boy! Definitely takes after his mother.

I also find it helpful to pound the chicken to an even thickness before grilling it. The chicken will cook evenly and quicker this way. Get a meat mallet and let the chicken have it! It's actually quite fun, my boys were looking at me funny as I was pounding away. If you get the Costco bag of chicken breast by Tyson, thaw it in it's individual wrap and pound it right in the wrapper, it works great and less mess to clean up.

Thank you Barbara over at Barbara Bakes for another "You Make My Day" Award. I have such wonderful cooking friends. I enjoy reading everyone's cooking blogs, a little too much, I could be at this computer for hours!

Well, it's 8:00pm, boys are in bed and I've got to go see what happened on American Idol! Have a great week everyone! Happy cooking!

Garlic Toasted Balsamic Chicken Bruschetta Sandwich

4 boneless skinless chicken breasts from above recipe
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil

4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

8 thin slices fresh mozzarella
4 ciabatta rolls, or other rolls of choice

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through.

2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.

3. Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve warm.

Chicken Artichoke Panini with Prosciutto and Swiss

Another excellent sandwich inspired by my absolute favorite sammy at Paradise Bakery. So sorry for those of you who aren't fortunate enough to have one close by. However, I like my version even better, and it's so easy!

If you don't have a fancy panini press or grill pan like I used in my pictures, no worries, just use a skillet like you would a grill cheese, but use a medium weighted pan to press on top of the sandwich while the bottom half cooks. Flip and do the same for the 2nd side.

There's just something about a hot, crispy, cheesy sandwich that is so tempting. I could eat this any day of the week and be so happy! Give it a try and enjoy it with a good bowl of soup or salad! Have a great week everyone!

I used those ciabatta rolls again that I find at Walmart, but any crusty roll will work fine.

Chicken Artichoke Panini with Prosciutto and Swiss

2 Tablespoons extra virgin olive oil
1 ciabatta roll or other crusty roll of choice, split
2 slices swiss cheese
1-2 slices prosciutto or crisped bacon if you'd prefer
4 slices deli chicken breast meat
1/4 Cup artichoke hearts marinated in olive oil, drained
1/2 Cup packed fresh baby arugula leaves
2 slices roma tomato

1. Prehat grill pan, panini press or large skillet to medium high heat. Brush both sides of roll with extra virgin olive oil. Layer bottom roll with 1 slice of swiss cheese, prosciutto, chicken breast slices, artichoke hearts, arugula leaves, tomatoes and 2nd slice of swiss. Close with top roll and place onto grill pan. Place a weighted pan on top to press sandwich down and form grill marks. Cook for 2-3 minutes each side or until browned, crisped and cheese has melted. Remove, cut in half if desired and enjoy!

Another Superbowl Pick....Alotta Muffuletta!

One of my favorite things to much on for Superbowl is my Mom’s sandwich platter. It consists of everything from quartered PB and J’s, ham and cheese, bologna and cheese, turkey, egg salad, you name it, it’s on the platter. Any gathering we have, my sister and I beg my mom to make her traditional little sammy's. She really is the Best sandwich maker ever.

With that said, I wanted to contribute to the sandwich platter this year and I think I've found it. I experimented this morning with my own version of the traditional New Orleans style sandwich, the Muffuletta. This sandwich has got it all, I love it! Don't be scared of the olive salad, my 2 year old and I were eating ½ of it by 9:30am! If you’re looking for a good sammy to try that’s a little different, give this one a whirl, you’ll love it!

I know I talk crap about Walmart, but I do love these rolls they have. If you can find them, they are so good!

This is apparently a limited edition cheese, but If you can find it, it was so good inside. Provolone would also be great.

Here's the yummy olive salad in the sandwich.

Alotta Muffuletta!

¼ Cup extra virgin olive oil
4 Roasted garlic ciabatta Rolls, or other crusty roll of choice, split in half
1 ½ Cup olive salad (see recipe below)
24 slices of Genoa salami
8 slices Sara Lee Roasted Garlic Jack cheese or Provolone Cheese

1. Brush top and bottom slices of rolls with olive oil. On the bottom rolls layer divided olive salad, 6 slices salami and 2 slices cheese. Top with top roll.

2. Preheat grill pan or Panini press to medium high heat. When hot place sandwich in middle of pan. If using a grill pan, find a heavy pan to set on top of sandwich to compress it. Cook for about 2 minutes each side or until nice grill marks show up and cheese is melted. Cut and serve!

Easy Olive Salad

1 Cup chopped green olives with Pimento
½ Cup chopped pepperocinis
1 clove garlic, minced
½ teaspoon dried oregano
2-3 Tablespoons extra virgin olive oil

1. Mix all ingredients together in a large bowl. Refrigerate up to 2 days before using.

My Kind of Grilled Cheese

I had some of my tomato soup for lunch yesterday and just had to have a grilled cheese to go along with it. As I was rummaging through my fridge that needs cleaned out badly, I pulled out some Tillamook cheddar, avocado, spinach and bacon. Great combo with the soup! It was so yummy!

With the left over avocado, I made a little guacamole to go with chips. My 2 year old came over to the table with me and was staring at the guacamole. I handed him a chip and said, try some of mommy's guacamole. He looked at me and said, "No, bad word mommy." I was cracking up. I don't know what he thought I was saying, but he didn't want any guacamole!

This sammy is nothing difficult, just plain tasty. If you're ever in the mood for a kicked up grilled cheese, you won't be disappointed with this one! Enjoy!

Tillamook Grilled Cheese with Bacon, Avocado and Spinach

2 slices lightly buttered whole grain wheat bread
2 slices Tillamook mild Cheddar cheese
2 strips cooked crisped bacon (I use the precooked bacon from Costco, 60 seconds in the microwave and done!)
4 thin slices Avocado
small handful of fresh baby spinach leaves

1. Heat small skillet over medium heat. When hot place 1 slice of bread in center of skillet, butter side down. Layer with 1 slice of cheese, avocado, bacon, spinach remaining cheese slice then 2nd slice of bread, butter side up.
2. Cook for about 2 minutes per side or until golden brown and crisp, pressing down slightly on bread with spatula. Remove from heat, cut in half if desired and serve. Great for dipping in tomato soup!

Avocado and Egg Sandwich with Tillamook Cheddar on Whole Wheat

Happy New Year Everyone! I can hardly believe it's 2008. Crazy! Has everyone decided to eat healthier? I like to try smaller portions and exercise more, I stay happier that way!

I had a great Bikram Yoga class early this morning then later, made myself this yummy 1/2 sandwich for breakfast. I had no intentions of taking pictures of it, but it looked and tasted so good I had to!

I love avocado and eggs. Actually avocado with anything is heavenly to me. This is a sandwich for one, so double accordingly. There's nothing to it, thats the best part! Enjoy!

If you are going to make this sandwich, I highly recommend splurging on the Tillamook Cheddar. I didn't think it really mattered until I tried it. It is seriously soooo good. Especially in mac and cheese. I won't use anything else!

Avocado and Egg Sandwich with Tillamook Cheddar on Whole Wheat

1 egg, beaten
1 Tablespoon milk
Pinch of salt
Pinch of pepper

Few pinches shredded Tillamook Cheddar
4 slices avocado
1 lightly buttered and toasted whole grain wheat bread

1. Heat small non stick skillet over medium heat. In a small bowl whisk egg, milk, salt and pepper until combined. Pour into hot skillet. Scramble until cooked. Sprinkle cheese over hot eggs to melt slightly.

2. Cut toast in half. Place eggs and cheese over ½ piece of toast. Top with avocado slices and close with remaining piece of toast. Enjoy!

Mozzarella Stuffed Meatball Hoagies

My little guy has been asking for spaghetti and meatballs for the last few days, so I thought I'd make some. I've had these little mozzarella balls in my fridge for the last week and needed to use them up, so here they are stuffed inside the meatballs.

After I made my boys their noodles for their spaghetti, I thought meatball hoagies sounded like a better idea for my husband and I since I had been making pasta so much.

I bought these yummy garlic ciabatta rolls from Walmart. They were so good, they tasted just like crispy garlic toast. I broiled them in the oven with some provolone cheese until nice and toasty.

Hot and steamy, ready to be eaten!

Here's those little mozzarella balls. They are marinated in olive oil. I can't remember where I got these, but most grocery stores carry them. I know Trader Joe's carries them.

Mozzarella Stuffed Meatball Hoagies

1 lb ground beef
1 egg
2 Tablespoons milk
1 Tablespoon Tabasco Hot Sauce
½ Cup Italian Seasoned Bread Crumbs
½ Cup grated parmesan cheese
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil

12-15 1 inch mozzarella balls (marinated in olive oil)
1 26oz jar favorite pasta sauce, or homemade sauce
4-6 Garlic Ciabatta Rolls, or other rolls of choice, cut in half
4 sliced provolone cheese, each cut into halves

1. Preheat oven to 350. Place beef, egg, milk, hot sauce, bread crumbs, parmesan, salt, pepper, oregano and basil in a large bowl. With hands or large spoon, mix until well combined.

2. Scoop about ¼ Cup meat mixture in hands; press 1 mozzarella ball into middle of meat and form a ball around the cheese. Do this until all meat and cheese is used up; makes about 12-15 large meatballs.

3. Place all meatballs into a 9x13 inch baking dish that has ¼ Cup olive oil spread into bottom. Bake for 20 minutes; flip all meatballs. Bake for an additional 15-20 minutes or until meatballs are cooked through.

4. Place pasta sauce into a large pot. Place cooked meatballs in sauce. Simmer on low heat.

5. Place ½ slice of provolone onto the cut sides of rolls. Place onto tin foil or baking sheet and broil in oven for 1-2 minutes or until rolls are toasted and cheese is melted.

6. Place 3-4 meatballs onto bottom halves of toasted rolls. Spoon pasta sauce over meatballs and sprinkle with parmesan cheese. Close with top roll and serve warm.

Buffalo Chicken Sandwich with Gorgonzola Crumbles

Those darn breaded chicken strips from the deli at the grocery store looked too good to pass up today, so I gave in and bought them. Just another reason you shouldn't grocery shop while your hungry.

The first thing that came to my mind was to make a buffalo chicken sandwich for lunch and I was so incredibly happy eating it! So bad, but sooo good! If you ever give in to buying chicken strips, or have extra chicken around, this sammy is a must. Enjoy!

Buffalo Chicken Sandwich with Gorgonzola Crumbles

1 soft sandwich roll of choice
Mayonnaise for roll
Finely shredded lettuce
2 large pre-cooked chicken strips, warm (I used ones from grocery stores’ deli)
¼ Cup Buffalo Wing Sauce (I use Frank’s)
1 Tablespoon butter
¼ Cup Gorgonzola Cheese crumbled

1. Spread mayonnaise on both sides of roll. Layer bottom roll with lettuce then chicken strips that have been thinly sliced, about ½ inch.
2. Place wing sauce and butter in microwave safe bowl and microwave for 30 seconds, or until butter is melted. Stir to combine and pour over chicken.
3. Top with crumbled gorgonzola cheese and close with top roll. Enjoy!

Italian Meatball Sliders

These make a fun little dinner and they are full of flavor. I jazzed up a store bought sauce, but you can make a homemade sauce if you'd like. Make a side of pasta to use for the extra sauce. The kids loved these! They thought it was a cool hamburger with lots of ketchup. Enjoy!

Italian Meatball Sliders

3-4 Tablespoons extra virgin olive oil

1 lb lean ground beef
½ Cup finely chopped white onion
¼ Cup packed thinly sliced fresh basil leaves
2 Tablespoons finely chopped sun dried tomatoes, oil packed, drained
2 cloves garlic, minced
½ Cup Italian Seasoned Bread Crumbs (or you can make your own fresh crumbs)
1 teaspoon salt
½ teaspoon pepper
1 Tablespoon Tabasco hot sauce
1 egg
2 Tablespoons milk

Sauce
2 Tablespoons extra virgin olive oil
¼ Cup finely chopped white onion
¼ Cup finely chopped red or green bell pepper
2 Cloves garlic, minced
1 jar of your favorite Pasta Sauce, I used Classico
¼ Cup thinly sliced fresh basil leaves

12 fresh basil leaves
½ Cup fresh grated parmesan cheese

1. Place olive oil into 9x13 inch baking dish and swirl to coat bottom surface. Combine all meatball ingredients in a large bowl until well combined. Take about ¼ Cup handful of meat mixture and roll into ball. Align all into baking sheet.
2. Bake for 25-30 minutes or until cooked through. Half way through bake time, use fork to flip meatballs.
3. Place olive oil into a large skillet or saucepan over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, sauce and basil leaves. Reduce heat to low and simmer until serving.
4. Brush insides of rolls with extra virgin olive oil and broil for 1-2 minutes or until golden brown.
5. Place a basil leaf onto bottom roll, a meatball, a spoonful of marinara sauce and sprinkle with parmesan cheese. Close with top roll. Enjoy!

Makes about 12 little sliders

Thermador Taste of America Recipe Contest

(Pictures from Thermador's Website)

I was chosen for AZ for this particular contest. We won a bunch of these beautiful cookbooks. I'll try to scan the picture of my recipe, it looks delicious! Click HERE to see all other states recipes. Click HERE for my recipe online.

Southwest Toasted Meatloaf Melt with Avocado Salsa and Cilantro Mayonnaise

1 lb lean ground beef
1 egg, slightly beaten
½ Cup garlic and herb dry bread crumbs
4 oz can diced green chilies
¼ Cup finely chopped onion
¼ Cup finely chopped green bell pepper
1 teaspoon minced garlic
1 teaspoon hot pepper sauce
½ teaspoon salt
¼ teaspoon fresh ground black pepper

2 ripe avocados peeled, seeded and diced into ½ inch cubes
2 Tablespoons fresh lime juice
¼ teaspoon ground cumin
1 roma tomato diced
¼ Cup finely diced red onions
¼ cup fresh chopped cilantro leaves
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1/4 teaspoon roasted garlic seasoning

¾ Cup mayonnaise
¼ Cup fresh chopped cilantro leaves
¼ teaspoon fresh ground black pepper

4 slices cheddar cheese
8 slices thick texas toast

Preheat oven to 350 degrees F. In a large bowl combine the ground beef, egg, bread crumbs, green chilies, onions, bell pepper, garlic, hot pepper sauce, salt and pepper. Gently mix until just combined. Form into loaf and place into meatloaf pan that has been lightly sprayed with non-stick cooking spray. Bake for 35-40 minutes or until meatloaf is cooked through and top has browned. Let sit for 10 minutes before slicing.

Meanwhile in a medium bowl combine diced avocados, lime juice, cumin, tomatoes, onions, cilantro, salt and pepper. Toss gently, cover and refrigerate until serving.
In a small bowl combine the mayonnaise, cilantro and black pepper. Mix until well combined. Set aside.

When meatloaf has been removed from oven, preheat oven’s broiler. Place swiss cheese onto 4 of the slices of bread. Place all 8 slices under broiler for 1-2 minutes or until lightly toasted and cheese melted. Spread generous portions of the cilantro mayonnaise onto the insides of the 4 toasts without the cheese. Slice the meatloaf into 8 equal slices. Place 2 slices of meatloaf onto the cheese side of the toasts. Top the meatloaf with divided avocado salsa, and place the remaining toast on top to close sandwich. Serve immediately. Enjoy!

4 servings