Grilled Chicken and Roasted Red Pepper Panini from THE PIONEER WOMAN

Recipe: Grilled Chicken and Roasted Red Pepper Panini

Prep Time: 20 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 4

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Ingredients

• 2 whole Boneless, Skinless Chicken Breasts


• 8 whole Sundried Tomatoes, Packed In Oil


• 3 Tablespoons Prepared Basil Pesto


• 1 Tablespoon Extra Virgin Olive Oil


• 1 Tablespoon Lemon Juice


• ½ teaspoons Kosher Salt


• Freshly Ground Black Pepper


• ¼ cups Mayonnaise


• 2 whole Red Bell Peppers


• 8 whole Slices Provolone Or Mozzarella Cheese


• 8 slices Good Whole Grain Sandwich Bread


• 4 Tablespoons Butter, Softened

Preparation Instructions

CHICKEN

Slightly flatten chicken with a mallet (just until uniform thickness.)

In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight.

After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips.

SPREAD

In a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed.

ROASTED RED PEPPERS

If you have a gas cooktop, blacken red peppers directly over the flame. (If you do not have a gas cooktop, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don’t be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside.

TO ASSEMBLE

To make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone. To with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)

Slice sandwiches in half and serve immediately with cold grapes. Delish!

Open-faced Turkey Joes by Amy Young

1 1/2 lbs. ground turkey
8 oz. fresh mushrooms, quartered
1/2 green bell pepper, finely chopped
16 oz. spaghetti sauce
1 garlic clove, minced
2 TBSP. tomato paste
1 tsp. dried onion flakes
1/4 tsp. pepper
whole-wheat rolls
2 TBSP. grated parmesean cheese
1/4 c. shredded mozzarella cheese

Cook turkey in pan over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Drain. Add mushrooms and bell pepper, cook over medium heat, stirring frequently, 5 min. Stir in next 5 ingredients, bring to a boil. Reduce heat to low and simmer, stirring occassionally, 20 minutes

Preheat oven to 400 degrees. Cut rolls in half. Place rolls cut side up on an aluminum foil-lined baking sheet. Bake 5-6 minutes until toasted.

Spoon turkey mixture onto toasted bread, and sprinkle with cheeses. Bake at 400 degrees for 5-7 minutes or until cheese is melted.

Sweet Potato Fries

1-2 medium sweet potatoes cut in wedges
1/8 tsp. cinnamon (may be omitted)
1/4 tsp. seasoning salt
1/4 tsp. cumin
1/8 tsp. pepper
1/4 tsp. garlic powder

Combine all ingredients in bag and shake. Place on greased cookie sheet. bake at 450 degrees for 20 minutes, flip once.

Pinto Beans and Couscous Tostadas by Amy Young

2 15-oz. cans pinto beans, rinsed and drained
1 1/2 cups vegetable broth or reduced-sodium chicken broth
1 c water
1 c chopped carrots or matchstick carrots
1 cup salsa
optional sour cream, cheese, shredded lettuce, extra salsa
1 cup uncooked couscous
tostada shells
shredded cheddar cheese

in a medium saucepan, combine beans, broth, water, and carrot. Bring mixture to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in 1 cup salsa and couscous. Remove from heat. Cover and let stand for 5 minutes.

Serve bean-couscous mixture on tostada shells; top with cheese. If desired, serve with sour cream, lettuce, and/or additional salsa

Breaded Vegetables by Amy Young

1/2 cup seasoned fine dry bread crumbs
2 Tbsp. grated parmesean cheese
1/4 tsp. black pepper
1 slightly beaten egg
1 tbsp. milk
4 cups cauliflower, broccoli, whole button mushrooms, and/or packaged, peeled baby carrots.
1 Tbsp. butter or margarine (melted) optional

Lightly grease baking pan
In plastic bag, combine bread crumbs, parmesean, pepper. In small bowl, combine egg and milk.
Toss 1 cup of veggies in the egg mixture and add to plastic bag. Close bag and shake to coat well.
Place coated veggies on baking pan. Repeat with all veggies.
Drizzle melted butter over the coated veggies if desired
Bake at 400 degrees for 20 minutes until golden brown, stirring once

Raspberry Balsamic Glazed Meatballs

1 bag (2 lbs. 2 oz.) frozen fully-cooked meatballs
1 cup raspberry preserves
3 TBSP. sugar
3 TBSP. balsamic vinegar
1 1/2 Tbsp. worcestershire sauce
1/4 tsp. dried red pepper flakes
1 tbsp. grated fresh ginger

1. Coat 6 quart crock pot with cooking spray and add meatballs.
2. In bowl, combine preserves, sugar, vinegar, worcestershire sauce, and pepper flakes
Microwave on high for 45 seconds. Stir, microwave 15 seconds longer or until melted (mixture will be chunky). Reserve 1/2 cup mixture. Pour remaining mixture over meatballs and toss gently to coat well. Cover; cook on Low 5 hours or on high 2 1/2 hours.
3. Turn crock pot to high. Stir in ginger and reserved 1/2 cup of preserves mixture. Cook, uncovered, on high 15-20 minutes more, until slightly thickened, stirring occasionally.

Makes 18-24 servings. Can be tossed with green onions and served over rice for a main dish.

Zuppa Toscana from the Olive Garden Shared by Maci Porter

1 lb. Italian ground sausage
1 1/2 tsp. crushed red pepper
1 large white onion, diced
4 TBSP. bacon pieces
2 tsp. garlic puree
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 pound russet potatoes, sliced
1/4 of a bunch of kale

Saute Italian sausage and pepper in a pot. Drain excess fat, refrigerate while you prepare the other ingredients.
In the same pan, saute bacon, onions, and garlic for approx. 15 minutes or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon, and garlic. Cook until boiling
Add potatoes and cook until soft, about half an hour
Add heavy cream ad cook until thoroughly heated
Stir in the sausage
Add Kale just before serving

Delicious!

Italian Tortellini by Elisa Lambourne

1/2 lb. ground beef
1/2 lb. ground italian sausage, casings removed
16 oz. marinara sauce
4.5 oz can sliced mushrooms
14.5 oz. can Italian-style diced tomatoes, undrained
9 oz. package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
Combine the meats, sauce, and mushrooms and tomatoes in a slow cooker. Cover and cook on low heat 7-8 hours.
Stir in tortellini, sprinkle the mozzarella and cheddar cheeses over the top.
Cover and cook 15 more minutes on low, or until the tortellini is tender.

Crockpot Chicken

6 chicken breasts cut in cubes
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2 cans cream of chicken soup
1 can cheddar cheese soup

Combine ingredients in crockpot and cook 6-10 hours on low. Serve over rice.

Overnight Beef Stew by Megan Dresser

3 Large celery stalks cut in 1/2 inch thick slices
1 large onion cut into 16 wedges
1 bag (16 oz.) peeled baby carrots
2 tsp. ground coriander
1 tsp. ground ginger
1 tsp. salt
1/4 tsp ground nutmeg
1/4 tsp. dried thyme
1/4 tsp. ground black pepper
4 lbs. boneless beef chuck for stew cut in 2 inch pieces
1 can stewed tomatoes
3 tbsp. all purpose flour

Mix celery, onion, and carrots in bottom of 5 1/2 to 6 1/2 quart slow cooker crock pot. In large bowl, combine spices. Add beef and toss to coat well. Transfer beef mixture to pot with vegetables. Pour stewed tomatoes over beef.
Cover pot with lid and cook on low setting, 8-10 hours or until beef is fork tender.
When beef is ready to serve, strain stew over 3 quart sauce pan; return beef and vegetables to slow cooker pot. Skim and discard fat from liquid in saucepan. Heat liquid in saucepan to boiling over high heat. Meanwhile in cup with fork, mix flour with 1/4 cup water until smooth. Gradually add to saucepan. Return to crockpot after thickened and mix with meat and vegetables.

Apple Butter by Emily Matthews

5 1/2 lbs. apples, cored, peeles, and sliced
4 cups sugar
1 Tbsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt

Combine all ingredients in crock pot. Cook on high for one hour, then reduce to low heat and cook for 9-11 hours, stirring occasionally. Remove lid for last hour to let water evaporate. Mixture will caramelize into a dark brown. Use hand mixer or potato masher to make a smoother consistency if desired (careful: mixture is extremely hot) Put in containers and freeze. Serve on pancakes, waffles, toast, or anything!

BBQ Pulled Pork by Emily Matthews

cook pork roast in crock ot on low for 8-10 hours (can be frozen) with about 1/2 cup water. Optional: add 1/2 tsp. liquid smoke. When tender and falling apart, shred and pour in a bottle of your favorite bbq sauce. Emily recommends Bulls Eye. Serve on fresh rolls or hamburger buns.

Crock Pot Spaghetti Sauce by Rachel Johnson

1 lb. ground Italian sausage
1/2 lb. ground beef
2 onion, minced
5-6 cloves garlic
1 28 oz. can crushed tomatoes
2 6-oz. cans tomato paste
1 8-oz. can tomato sauce
1 cup beef bouillon
2 TBSP. sugar
1 1/2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
1 tsp. salt
1/4 tsp ground pepper
2 Tbsp. fresh or dried parsley

Brown meat, onion, and garlic in skillet. Toss in crock pot and add all the rest of the ingredients, stir and let cook on low for 6-8 hours or high for 3-4 hours. Serve over pasta or as a sauce in lasagna

Saucy Chicken by Tasha Shorts

1 can cream of mushroom soup
1 can cream of chicken soup
1 8 oz. package cream cheese
4 chopped chicken breasts
salt and pepper to taste

Mix together and cook in crock pot on low for 7 hours. Serve over rice.

Carolina Barbequed Pork

From the Kitchen of Lynda Cramer

2 small onions, quartered
2 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. salt
1/2 tsp ground black pepper
1 4-6 lb. bonless pork butt or shoulder roast
3/4 c. cider vinegar
4 tsp. Worcestershire Sauce
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp garlic salt
1/4 tsp cayenne
Hamburger buns
coleslaw

Place onions in crock pot. Combine brown sugar, paprika, salt, and pepper. Rub over roast. Place roast over onion. Combine vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic, cayenne; stir to mix well. Drizzle about one third vinegar mixture over roast; cover and refrigerate remaining vinegar mixture. Cover the roast in the stoneware and cook on Low 10-12 hours or High 4-6 hours. Drizzle about one third reserved vinegar mixture over the roast during the last half hour of cooking. Remove meat and onions, drain. Chop or shred meat and onions and serve meat on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.

Wild Rice Chicken Dinner

This casserole is not only easy, but its a favorite with my kids, and the only way I used to get Grace to eat green beans. This is a double recipe, with instructions to freeze half--and it freezes beautifully.

2 (8.8 oz) pkgs. long-grain and wild rice, prepared according to package

In a dutchoven, combine:

2 (16 oz) pkgs frozen french-style green beans, thawed

2 cans cream of celery

2 (8 oz) cans sliced water chestnuts, drained

2/3 c chopped onion

2 jars (4 oz) sliced pimientos, drained

1 c mayo

1/2 c milk

1 t pepper

Bring to a boil

Reduce heat, cover and simmer 5 minutes

Stir in rice and 6 c cubed, cooked chicken

Cook 3-4 minutes

Divide and place 1/2 in a serving dish and 1/2 in a 9x13 baking dish

Top with 1 c slivered almonds, divided

(Freeze 9x13 casserole up to 3 months, thaw in fridge overnight, then bake 350, 40-45 minutes)