Tuesday, April 30, 2013

Costco's Turkey Provolone Pesto Sandwich Melt

My mom got me hooked on this sandwich shortly after they started serving them at Costco.  {She knows my love for pesto}.  Later I had to introduce John to the sandwich (really I had to go back to have it again it was so good!)  He liked it and shortly after found a knock off recipe on Pinterest that is a perfect copycat.  So now we buy the ingredients (mostly from Costco) to make them at home.  
This is also a super fast dinner!

John's Rating: 9

Recipe from:  Jamie Cooks It Up 

2 square Ciabotta rolls from Costco
3 Tbsp pesto
2 Tbsp mayonnaise (I used Light)
6 slices of  turkey breast lunch meat from Costco
Sliced large tomato
Sliced red onion
2-4 slices provolone cheese

Slice each roll in half and lay them out on a large cookie sheet you have lined with tin foil.
In a small bowl combine pesto and mayonnaise. Spread the pesto/mayo mixture over both sides of each roll. Layer the tomato and red onion over half of the rolls. Lay the turkey out over the other half of the rolls (3 slices per roll). Cover the tomatoes and onions with a nice big slice of provolone cheese., you can put another slice of cheese over the meat side, good either way.  

Bake these beauties in the oven at 400 degrees for about 10 minutes or until the cheese has melted. Turn the oven to broil, and let the cheese get nice and golden brown. Watch closely so they don't burn!  Put each of the sandwich halves together and serve. 

Side note:  I tried it with leftover turkey after Thanksgiving in place of the lunch meat, it was ok, but the lunch meat is much better! 

Thursday, April 25, 2013

Red Robin Seasoning

I tried this recipe because I love Red Robin.  We don't have one here, so I wanted to recreate their fries.  I have used this seasoning on fries, burgers and steak.  It has a wonderful flavor and was a breeze to put together.   My kids like this seasoning, too.
Inspired by: Homemade Pantry

3 Tbsp. salt
1 Tbsp. Tomato with chicken boullion
2 tsp. chili powder
2 tsp.garlic powder
1 tsp dried basil
1/4 tsp cumin
1/4 tsp black pepper

Mix all ingredients together, store any unused seasoning in an air tight container.

Thursday, April 18, 2013

Malibu Chiken

I do not like processed chicken (like chicken nuggets or patties) so after having Sizzler's nasty version of Malibu chicken, I have steered clear of it, but I tried this recipe and loved it.  This chicken was nice and moist.  I forgot to serve it with the sauce until we were almost done eating, it tasted great without the sauce, but the sauce adds another depth of flavor.

John's Rating: 10

Recipe from: Favorite Family Recipes

  • 3 egg yolks (I misread this and used 3 whole eggs, but it worked)
  • 2 cloves garlic, minced
  • 4 boneless, skinless chicken fillets (I used the ones from Costco)
  • 6 Tbsp. butter
  • 1 c. Panko bread crumbs
  • 1 c. grated Parmesan cheese (The Kraft kind, not fresh grated)
  • 1 Tbsp. dried parsley
  • 1 Tbsp. garlic powder
  • ½ Tbsp. salt
  • 1 Tbsp. ground black pepper
  • 4 slices black forest ham (I used Sara Lee's Honey Ham)
  • 4 slices Swiss cheese
  • 2 tablespoons Grey Poupon Dijon mustard
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon honey
  • Mix together the creole mustard sauce ingredients and refrigerate.
  • In a small bowl, beat egg yolks with garlic. Place chicken and egg mixture in a large Ziploc bag, squeeze out all the air and seal tightly. Refrigerate for at least 4 hours, or overnight if possible.  (I skipped refrigerating it and cooked it up right away)
  • Preheat oven to 400 degrees. Melt butter and pour into bottom of a 9x13 baking dish. Mix together the bread crumbs and Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over the top.
  • Bake for 15 min on each side or until chicken is no longer pink and juices run clear. Top each piece of chicken with ham and slice of Swiss cheese. Place back in the oven for about 5 min or until cheese is melted. Remove from oven and serve with Creole Mustard Sauce.
  • These also make GREAT sandwiches or wraps the next day, just cut it into strips.

Monday, April 15, 2013

Nutella Banana Swirl Muffins

Once upon a time I was the only one in my house that ate nutella.  I loved it on my waffles with some fresh strawberries and some whipping cream.  I enjoyed it that way for a long time before my family decided they would give nutella a try.  Now they want it everytime we have waffles.  My boys like theirs with bananas and whipping cream with the nutella, so I thought these nutella, banana muffins were a perfect recipe to try for them.  They LOVED them!  If you like banana bread, give these a try! 

**I got 20 regular sized muffins with this recipe.

Recipe from: The Novice Chef

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 medium over-ripe bananas, mashed
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup vegetable oil
2 teaspoons vanilla extract


Preheat oven to 350°F. Line muffin pan with liners.
In a medium bowl, whisk flour, baking soda, baking powder and salt until well combined. Set aside.
In large bowl, whisk together banana, sugar, brown sugar. Beat in egg, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps.
Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.
Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out clean.

Thursday, April 11, 2013

Italian Herb Rolls

I've made these several times now.  They have a fantastic Italian flavor and makes my house smell fantastic when they cook.  My family really liked these!

Recipe adapted from: Rhodes Breads
Roll Dough:

3 1/2 to 4 cups flour
1/4 cup sugar
1/4 cup butter or margarine
1 tsp. salt
2 1/4 tsp. yeast
1/2 cup very warm water
1/2 cup very warm milk
1 egg
Mix yeast with warm water, let sit 5 minutes.  Add 2 cups of flour in kitchen aid, add the rest of the ingredients in the order listed. Add remaining flour until it pulls away from sides of bowls.
Let rise in warm place 1 hour or until double. Cut and roll dough into 16 balls. Place rolls in 2 greased metal pie pans (8 rolls each). Brush rolls with 3/4 of the melted butter and herbs.  Sprinkle with Parmesan cheese if desired.  Let rise 30 minutes or until double.

Butter Spread:
1/2 tsp basil
1/2 tsp pepper
1/2 tsp oregano
1/2 tsp rosemary
1/2 tsp garlic powder
1/8 tsp red pepper flakes
1/2 cup butter, melted
 Heat oven to 375 and bake 12 to 15 minutes.  Brush with additional butter and serve.

Monday, April 8, 2013

Chocolate Caramel Crunch

This was a super easy.  I thought I had white chocolate, but when I got to that step in the recipe, discovered I didn't actually have any.  But my family gobbled it up without it, so we'll say that is optional, although I'm sure a drizzling of more chocolate would be great, it is perfectly fine without it.  

Recipe from: The Farm Girl

8 cups Chocolate Chex cereal
3/4 cup packed brown sugar
6 Tbsp butter
3 Tbsp light corn syrup
1/4 tsp baking soda
1/4 cup white vanilla baking chips (optional)

1. Pour cereal into a large bowl and set aside. Line a cookie sheet with wax paper and set aside.

2. In a medium microwavable bowl, microwave brown sugar, butter and corn syrup uncovered on high for 2 minutes, stirring after 1 minute, and until completely melted and smooth. Stir in baking soda until dissolved. Pour over Chex. Stir until evenly coated. Spread in an even layer on a cookie sheet. Let cool 10 minutes and break into bite-size pieces.

 If desired...In a small microwavable bowl, microwave vanilla baking chips uncovered on high about 1 minute, stirring after 30 seconds, or until chips can be stirred smooth. Drizzle over Chex. Refrigerate until set.

 Store in tightly covered container. Enjoy!

Sunday, April 7, 2013

Nutter Butter Chicks

The Easter Bunny left these fun Nutter Butter Chicks for my kids:

Nutter Butters
Yellow Dipping Chocolates
Mini semi sweet chocolate chips for eyes
Orange dipping chocolate for beaks

Saturday, April 6, 2013

Chocolate Rice Krispie Bird Nests

We had fun making these simple, fun bird nests for Easter.

Inspired by: Enchanted Mommy

1/4 cup butter
1 pkg. mini marshmallows, 16 oz.
1 box chocolate pebbles
Rice Krispies, I poured until I got the right amount, sorry no measurement

Melt butter in a large bowl.  Stir in marshmallows and coat the marshmallows with butter.  Microwave 2 minutes on power level 4.  Stir until smooth.  Pour over rice krispies and stir until all the rice krispies are coated.

Shape chocolate rice crispy treats in muffin tins, pushing a small well in the middle and add Easter M&M’s in the middle.

Thursday, April 4, 2013

Pretzel Chicken with a Mustard-Cheddar Sauce

This recipe was quick, easy and super delicious!  I cut this recipe in half the first time and it worked great.  I wasn't sure if my kids would eat it with the mustard sauce, but the mustard flavor is really mild, so next time I will make some for them too. There was lots of cheese sauce, I think you could still cut that in half, but John just drizzled it on his beans :)

John's Rating: 9

Recipe from: Simply Made...with Love

total time:  about 30 minutes
serves 4

2 boneless, skinless chicken breasts (or 4 fillet cuts from Costco, that's what I used)
about 6 ounces of salted pretzels, enough to give them all a good coat
2 eggs
vegetable oil, just enough for a thin layer in your pan

1 tablespoon butter
1 tablespoon flour
1 cup milk
1 tablespoon spicy mustard
2 cups shredded sharp cheddar cheese
fresh flat-leaf parsley, for garnish

(If you are using the fillets from Costco, skip this part) Completely butterfly each of the chicken breasts, making a total of 4 thin chicken breasts. One by one, put the chicken breast in between 2 pieces of plastic wrap and flatten slightly with a mallet.
Put the pretzels in a food processor and process until you have fine crumbs. Put the crumbs on a plate. In another shallow dish, beat the eggs.

In a large saute pan over medium heat, heat up the oil, about 1/8″ deep. *You want this to be nice and hot when you add the chicken.

Dip each chicken piece into the eggs, then pretzels, then into the eggs, then back into the pretzels. Add to the hot oil in the pan. Put the chicken into the hot oil and cook until the pretzels are browned and the chicken is cooked through. This only takes about 4 or 5 minutes on each side.

Meanwhile, make the sauce. In a saucepan, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the milk and the mustard, and cook until slightly thickened. Stir in the cheese. 

Serve the chicken with the Mustard-Cheddar Sauce.