Recipes

[GenXmuse]

Potato chip Grilled Cheese

INGREDIENTS

2 pieces of bread
3 slices of American Cheese
thinly sliced pickle slices, dabbed dry
1 thin slice of tomato
Good handful of potato chips (Ridged chips work best)
tablespoon of butter

DIRECTIONS

1. (Assemble bottom to top: bread, cheese 1, pickles, tomato, cheese 2, chips, cheese 3, bread)
2. Heat 1/2 tablespoon of butter in a pan over medium heat, once bubbling carefully add your sandwich.
3. Lightly press the sandwich down with a spatula or here I used a pot lid just to apply a little pressure to the sandwich.
4. After about 3-4 minutes, lift sandwich up, add the other 1/2 tablespoon of butter and flip the sandwich to grill the other side. (At this point you may want to turn the heat to low...you don't want the sandwich to cook too quickly because you need the cheese to melt...)
5. Again, apply light pressure to the sandwich.
6. After another 3-4 minutes or so, turn off the heat. (If cheese still isn't totally melted, allow the sandwich to sit in the pan covered for a few more minutes.)
7. Slice with a serrated knife and enjoy!

Next:A recipe with Avocado

[Zhills]

   

California BLT sandwich 

1 ripe, Fresh California Avocados*
1/2 Tbsp. minced green onion, optional
4 slices whole wheat bread, toasted
2 sandwich-size green leaf lettuce leaves
4 slices cooked bacon, cut in half width-wise
4 slices ripe tomato

Thinly sliced fresh basil, optional

Slice half the avocado and set aside.

Mash the remaining avocado.
Stir in the green onion, if desired.

Spread the mashed avocado over half of the toast slices and top each with one lettuce leaf, four half-slices of bacon and two tomato slices. Sprinkle with basil, if using.

Top the tomato with the reserved avocado slices and the remaining toast slices.

Cut each sandwich in half and serve.

Next ingredient:  Pea or Bean salad

[walker]

YUM!  

Thank you @Zhills , @GenXmuse and @Shihtzursqmom ...... I love the sandwich recipes followed by the lemon bars!  Funny thing is I have a grandson who loves grilled cheese with potato chip sandwiches...hold the pickles!  I thought it was his original creation but guess not...a real recipe!

OK....NEXT ..... PEA OR BEAN SALAD

[Zhills]

@walker Thanks, Walker!

Can't beat Sandwiches and/or salads in this Hot weather!  Yum!

NEXT ..... PEA OR BEAN SALAD

[Shihtzursqmom]

This is a recipe a former coworker shared with me years ago

Selma’s English Pea Salad

1 bag frozen English peas
½ cup celery chopped
½ cup chopped green onion w/ tops
1 cup cubed ham
1 cup cubed cheddar cheese
1/2 cup grape tomatoes, quartered
1 to 1 1/3 cup mayonnaise
1 tablespoon dijon mustard
2 teaspoons sugar
1 1/2 tsp lemon juice
1/2 cup sliced almonds ( optional)

Place peas in a colander until thawed
Mix mayonnaise, mustard , sugar , lemon juice ,
Mix in celery , ham , cheese , almonds , tomatoes k, carefully fold in peas , refrigerate several hours


Next ingredient tomato’s

[GenXmuse]

This may be overkill on the tomatoes but I absolutely love dem "maters"! lol

Heirloom Tomato Cheddar Tart with Everything Spice.

Serves 6

15 mins prep

25 mins cook

40 mins total

A simple, easy, and deliciously beautiful way to use up those summertime tomatoes!

What you need

1 sheet frozen puff pastry thawed

⅓ cup basil pesto

1 ½ cups shredded sharp cheddar cheese

5 heirloom tomatoes

extra virgin olive oil, for drizzling

Everything Bagel Spice
(I buy mine premade)

2 tablespoons toasted white sesame seeds

1 tablespoon toasted black sesame seeds

2 tablespoons poppy seeds

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons kosher salt

How to make

1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.

2. Lay the pastry on the prepared baking sheet and ****** the pastry with a fork. Spread the pesto over the dough, leaving a 1/4-inch border, then top with cheddar. Bake for 25-30 minutes or until the pastry is golden and the cheese has melted.

3. Remove from the oven and top the tart with tomatoes. Drizzle the tomatoes lightly with olive oil and sprinkle generously with everything bagel spice. Top with fresh basil. Slice and EAT!

Everything Bagel Spice

1. Combine everything in a small bowl or glass jar. Keep stored in a cool, dry place.

how about:Cauliflower 

[walker]

CAULIFLOWER Slaw*

1 head of CAULIFLOWER

1/2 cup French Dressing

1/2 cup celery leaves, chopped

1/2 cup sour cream

1/4 cup green onions, sliced

1 green pepper, chopped

salt to taste, optional

Break and slice CAULIFLOWER into small pieces.  Mix together with celery leaves, green pepper and green onions.  Combine French Dressing and sour cream.  Add this to vegetable mix; toss lightly.  Chill before serving.  Can be made a day ahead.  

* This may be a repeat for me.  It brings back memories of my mother and good friend of hers who shared the recipe with me.  They are both gone now so recipe and memories make me smile. 

NEXT ..... MAYONNAISE or Poster's Choice of Salad

[sabatini]

Thanks a lot, @walker!

This recipe was posted & written by a wonderful former poster, lavendersa­ge.

Chicken Salad Casserole

4 cups cubed chicken (I boiled 8 chicken thighs and used the broth from this)
2 cups diced celery ( I diced in very small pieces)
1 1/2 cups stuffing mix, divided ( I used a whole box of Stove Top's Savory Herb stuffing mix~ saved about 1 cup for the topping)
2 cups Miracle Whip (I used mayo and only 1 cup)
1/2 cup chicken stock ( I used the broth from the thighs and used more~ 1 1/2 cups)
1 1/2 cup slivered almonds, divided (I used a whole 4 oz. bag)
1/4 fresh lemon juice
1 T grated onion (I used about 1/4 cup finely diced)
1 1/2 cups grated cheese, divided (I used part cheddar, part mozzarella)

Preheat oven to 350.

In a large bowl, mix together the chicken, celery, 1 cup of the stuffing mix, Miracle Whip, chicken stock, 1 cup of the almonds, lemon juice, onion, and 1 cup of the cheese and spread into a 9 x 13 casserole dish.

In a medium bowl mix the remaining 1/2 cup stuffing mix, the remaining 1/2 cup almonds, and the remaining 1/2 cup grated cheese and spread over the chicken mixture.

Bake for 30 minutes. 

Next Ingredient: Meat, any kind.

[Little Tex]

Unstuffed Bell Pepper Casserole

Serves 6

Ingredients

• 1 lb. Ground beef or turkey
• 1 T. olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2-3 bell peppers (mix your colors), small/med. dice
• 2 - 14.5 oz. whole tomatoes with juice (can sub 2 cans rotel + 1/2 cup water or broth for the tomatoes)
• 1 - 4 oz. can diced green chiles (omit if using rotel as a sub for tomatoes)
• 1 c. long grain white rice
• 1 c. broth (beef, vegetable or chicken)
• 1 can black beans, rinsed and drained
• 2 T. chili powder
• 1/2 t. cumin
• Kosher salt and black pepper, to taste
• 1 c. shredded cheddar
• 1/2 c.  Shredded Monterey Jack 
• 2 T. chopped cilantro

Directions

• Heat oil in lg. saute pan over med. high heat. Add ground meat, onion and garlic. Cook till meat is browned and cooked through, making sure to crumble well. Drain fat.
• Add diced bell peppers and cook till tender.
• Stir in tomatoes with juice (breaking up tomatoes), green chiles, black beans, rice, broth, chili powder, cumin; season to taste with salt and pepper. Bring to a boil; cover and reduce heat. Simmer till rice is done (about 20 min.). Stir in cilantro.
• Remove pan from heat and add half of the cheese, stir to mix it in. Top with remaining half and cover until cheese is melted, about 2-3 minutes.

Next Ingredient: Summer Fruit

[sabatini]

Thanks, @Little Tex! Sounds good.

Next Ingredient: Summer Fruit