Pesto Chicken Panini

This recipe is from my sister, Kara.

1 cup diced or shredded cooked chicken
1/4 to 1/2 cup prepared basil pesto (we like the Classico brand)
2 Roma tomatoes, sliced
1/2 cup shredded Mozzarella cheese
8 slices French bread, sliced about 1/2 inch thick

Preheat George Forman grill, panini press, or skillet. Spread each slice of bread with pesto. Layer bottom half (pesto side up) with cheese, tomato, chicken, cheese, and top slice of bread (pesto side down). Place in the George Forman grill, apply some pressure. Grill until golden brown and cheese is melted.

These are super yummy and easy for lunch or dinner. Obviously, the amounts are approximate, so use as much or as little as you need/want. I did think sliced Mozzarella cheese might be easier to work with, if you have it. :)

MEXICALE SUPPER

2 pounds ground beef (I usually only use 1 pound)

1 medium onion, chopped

3 teaspoons chili powder

2 teaspoons oregano

2 teaspoons salt

2 teaspoons cumin

4 Tablespoons sugar

Dash of garlic powder

2 (8 ounce) cans tomato sauce (I use a single 15 ounce can)

3 (6 ounce) cans tomato paste

3 (6 ounce) cans water

2 cups cooked rice

Tortilla chips for scooping

Toppings of your choice: cheese, lettuce, tomato, olive, sour cream, etc

Brown beef and chopped onion in a large skillet. Drain grease. Add seasonings, tomato sauce and paste, and water. Simmer for 30-40 minutes. Add rice and heat through. Spoon onto plate, top with toppings of your choice, and eat as a chip dip, using the tortilla chips. Serves 12+.

ROBIN’S PIE CRUST

2 cups flour
1 teaspoon salt
1/2 cup oil
1/2 cup cold water

Mix with fork. Roll out on a plastic grocery sack that's been cut in half and opened flat, then place in pie pan and peel off plastic. Do for both top and bottom, and be sure to cut holes/design in top crust for the steam.

CELESTE’S CHICKEN POT PIE

1 Prepared deep pie crust, top and bottom (I use Robin’s Pie Crust recipe)

About 3-4 cups of pre-cooked vegetables of your choice such as potatoes, carrots, corn, peas, summer squash, whatever is in your fridge, etc.

1 or 2 cooked chicken breasts, diced or shredded

1 can (10.5 ounce) Cream of Chicken Soup

1 can (10.5 ounce) Cream of Mushroom Soup

1 cup shredded cheddar cheese

Mix all ingredients together and pour into pie crust. Place top crust on, crimp edges, and poke holes in crust. Bake at 400F for 25-30 minutes. Turn oven down to 375F and bake for an addition 10 minutes.

MOM’S PORKCHOPS

The secret to these melt-in-your-mouth tender, delicious pork chops is to let them simmer for several hours. While you are at church is just about the right amount of time and you come home to a fabulous dinner almost ready.

4 pork chops (preferably the bone-in variety; they are more tender and usually cheaper)

2 Tablespoons cooking oil

2 cans Cream of Mushroom soup

1-2 cans water

Salt and pepper

In an electric skillet, brown both sides of the pork chops in oil; the browner the better, though not burned. Salt and pepper each chop on one side. When they are browned, turn the skillet down to simmer (around 225F). Mix soup and water in a separate bowl, then pour over the browned chops. Put the lid on and let simmer about 4 hours. When you return from church, remove the cooked pork chops, and use the soup/drippings as gravy over mashed potatoes. Depending on the consistency, you may need to add a little water to thin the gravy, or water with a little corn starch to thicken.

Variations: Bread the pork chops in a flour, salt, and pepper mixture prior to browning, or use 1 can each Cream of Mushroom and Cream of Chicken soup.

Cream of Broccoli Potato Spinach Soup with Cheddar

4 tablespoons butter

1 yellow onion, finely chopped

5 cloves garlic, crushed

¼ cup flour

3 cups milk

½ teaspoon thyme

½ teaspoon rosemary

½ teaspoon nutmeg

½ pound sharp cheddar cheese shredded

3 chicken boullion cubes

2-4 medium potatoes, chopped

1 ½ pounds broccoli, coarsely chopped

1 pound spinach, washed

4 cups water

1 tablespoon lemon juice

salt and pepper to taste

Melt butter in saucepan; add onions and garlic. Saute about 5 minutes. Slowly add flour and cook on low heat for about 2 more minutes. Add milk and bring to a boil, stirring constantly until sauce thickens. Boil about 1 minute. Add thyme, rosemary, nutmeg, and cheese.

In a separate large pot, add potatoes, bullion, and water. Bring to a boil and cook until potatoes are tender. Add chopped broccoli and continue to simmer for another 5 or so minutes until broccoli is tender. Remove from heat and add spinach. Mix spinach in, cover for about 10 minutes until spinach is well steamed.

Blend potato mixture in a food processor or blender. Return to original pot and add cheese sauce and lemon juice. Heat through, but don’t boil. Salt and pepper to taste.

Jim and I love this soup! It is very tasty and filling, and even tastes better the next day. The kids are slowly coming around, since I make it probably once a month. Jim nicknamed it "Leprechaun Soup" since it is a delightful shade of green. :)