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!

Easy No-Bake Cookies

1/2 cup milk
2 cups sugar
1 stick butter
2/3 cup peanut butter
3 cups quick oats
6 Tablespoons cocoa
1 teaspoon vanilla

Mix peanut butter, oatmeal, cocoa and vanilla. Boil milk, sugar, and butter for one minute. Quickly blend mixture with boiled ingredients and drop on waxed paper.

Razzamatazz Smoothie

Makes about 4 cups

Place in blender:

2 c. frozen strawberries
1 ripe banana
2 scoops orange sherbet
1 c. crushed ice
12 oz. raspberry juice (I use Welch's White Grape/Raspberry Juice Blend)

Blend and serve immediately.

Summer Chicken Salad

3 c. boneless, skinless chicken breast (1 1/2 lbs. cooked, cubed)
1 c. chopped grapes
4 Tbsp. chopped celery
2/3 c. light mayonnaise
1/4 c. white wine vinegar
2 Tbsp. soy sauce
2 tsp. curry powder
2 tsp. ginger
2 tsp. grated onion

In a large bowl, combine cooked chicken, grapes, and celery. In a separate bowl, whisk together mayonnaise, vinegar, soy sauce, curry powder, ginger, and onion. Pour dressing over chicken mixture and stir. Serve over lettuce or inside rolls or croissants.

White Chicken Chili

White Chili

Serves 8-10

3 – 15 oz. cans white beans and their liquid

1 large yellow onion, chopped

2 T olive oil

1.5 – 2 lbs boneless, skinless chicken breasts, cut in bite-size pieces

4 cloves garlic, minced

2 – 4 oz cans chopped green chilies

2 t oregano leaves

1 t cumin

1 t coriander

1/4 - 1/2 t cayenne pepper

1 – 15 oz. can chicken broth, fat free

Monterey Jack cheese, shredded (or mix of Jack and Cheddar)

In a skillet, sauté onions in oil until soft and tender. Do not brown. Move to pot in which chili will be assembled. Cook chicken pieces and garlic in same skillet, adding a bit more oil initially if necessary to prevent sticking. Use medium high heat and stir constantly to prevent browning of meat and garlic and uniform, quick cooking of meat. Cook only long enough for all chicken pieces to turn white. Overcooking will result in tough, dry meat. In the pot with onions, add cooked chicken, undrained beans, chilies, and all spices. Add chicken broth to desired consistency (the whole can will make it more like soup; less or none will give a more chili-like consistency). Bring to a simmer and cook gently for 15 minutes. Serve topped with shredded cheese and sour cream.

"Cafe Rio" Cilantro Lime Rice

Cafe Rio Cilantro Lime Rice

3 cups water (I used WAY more)
3 cups rice
4 cubes chicken bouillon
4 t. minced garlic
1 Tbsp. canola oil
2 Tbsp. fresh lime juice
1/2 bunch of cilantro, finely chopped
1/2 onion, finely chopped
1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer, covered for 30 minutes or until rice is cooked.

***Note*** I used dried onion instead of fresh and didn't blend anything in a food processor and threw everything in a rice cooker.

Chocolate Marshmallow Rice Krispie Bars

Chocolate Marshmallow Rice Krispie Bars

1 package fudge brownie mix, family size

1 package miniature marshmallows (10 ½ oz)

1 ½ cup chocolate chips

1 cup creamy peanut butter

1 T butter or margarine

1 ½ cup Rice Krispie cereal

Greased 9x13 pan

Prepare and bake brownies following package directions for original recipe. Remove from oven and sprinkle marshmallows on hot brownies. Return to oven. Bake 3 minutes longer. Place chocolate chips, peanut butter and butter in a medium saucepan. Cook on low heat, stirring constantly, until chips are melted. Add rice cereal; mix well. Spread mixture over marshmallow layer. Refrigerate until chilled and store in refrigerator.

Adam's Favorite Chocolate Cream Cheese Cake

Adam’s Favorite Chocolate Cream Cheese Cake

1 Devil’s Food Cake Mix

1 8 oz. package cream cheese (softened)

1 egg

1/3 cup sugar

½ cup chocolate chips

Mix cake mix as directed on package. Pour into greased 9x13 pan. In a separate bowl, mix cream cheese, egg, sugar, and chocolate chips. Dollop cream cheese mixture over cake. Bake as directed on cake mix box. Frost with chocolate frosting. Can also be made into 24 cupcakes.