Fried Tomato Sandwiches

Fried Tomato Sandwiches

Ingredients:
2 fried tomatoes per sandwich
2 slices of bacon per sandwich
2 thin slices of fresh Mozzarella per sandwich
French or Italian bread which ever you prefer
1 tablespoon pesto mayo per sandwich
Pesto Mayo:
1 cup mayo with olive oil
1 tsp. prepared basil pesto
Fried Tomatoes:
1-2 tomatoes depending on the size of tomatoes and the amount of sandwiches made
2 eggs beaten
1 cup bread crumbs
1 Cup flour


Directions:
Pre heat oven to 250 degrees.
First start with the fried tomatoes. Cut tomatoes into thin slices and set a side. Next using either a griddle or frying pan set heat to medium high and melt 1-2 tablespoons of butter. Once pan or griddle is hot and butter is melted, dip each tomato into flour, egg, then bread crumbs and fry on stove top or griddle till brown. Place fried tomatoes in a cake pan in the oven to keep warm. Next mix together 1 cup of mayo with 1 tsp. basil pesto and a pinch of pepper. Fry bacon, remember you want about 2 slices per sandwich. Place fried bacon on a paper towel to drain grease. Now its time to assemble your sandwiches. Butter outsides of sandwiches and spread about a 1/2 tablespoon of pesto mayo on each slice of bread for the inside of sandwiches. Once mayo is on laying one slice of bread butter side down place bacon on top of pesto mayo , cut two slices of fresh mozzarella to go on top of bacon, lay fried tomatoes on top of fresh mozzarella and lay the other slice of bread on top mayo side down. Place sandwich in frying pan or griddle toast sandwich till golden brown on each side. Enjoy! 🙂

*** I use less pesto because thats the way my family prefers it. Just remeber its your sandwich so make it to suit yourself. 😉 ***

Mac & Cheese

2 C. macaroni
1/2 bag mexican blend cheese
salt,pepper,garlic powder to taste
1/2 bag yellow mild cheddar cheese
1 tsp. ground mustard
1 1/2 Tbsp. Flour
5-6 slices bacon cooked & crumbled
1/2 C. Seasoned Bread Crumbs
1 1/2 tsp parsley
3 Slices white Am.cheese halved
1 1/2 C milk
1 Tbsp. Butter
1 C shredded montery jack cheese
1/2 green pepper sauted
1/2 onion sautéed
1/2 red bell pepper sautéed

Directions:
cook macoroni according to package. Sauté peppers and onions with tsp butter till transluscent.set asside. In medium sauce pan over medium heat add milk,flour,montery jack cheese,garlic powder,salt, pepper, and ground mustard until melted. Add cooked macoroni to mixture and mix pour mixture in a greased 13×9 sprinkle with mild cheddar and mexican cheese. add white American slicecs evenly . Add sauted peppers and onions,bacon and bread crumbs evenly over the top. Place 5 small squares of butter over the top (about 1 tsp. in size).
BAKE: 350 for 25-30 mins.
helpful hints-
* saute peppers and onions ahead of time and freeze, pull out and use for many different recipes.
* COOK YOUR BACON IN THE MICROWAVE! This is much quicker then using a frying pan and no mess! lay 2 papper towels on microwave safe plate lay your bacon in single layer no more than 5 or 6 slices at a time,lay 2 more paper towels on top and cook for about 3 -4 minutes. This can also be crumbled and stored in the freezer for another recipe so making extra is certainly worth it!

Buffalo Turkey Sliders

Buffalo Turkey Sliders

Grilling up the buns!

South of the Border Dorito Crusted Chicken

South of the Border Dorito crusted chicken

Ingredients:
1 Cup of Mexican rice ( I use the Olde El pasos Mexican rice in the 60 second pouch)
1 1/2 Cups crushed doritos
1 small clove of garlic minced
2/3 cups classic Cacique Queso Fresco cheese (this is found at wallmart in the back with the cream cheese)
1/8 cup mild green chilies enchilada sauce
1 cup South west Ranch dressing ( I use kraft taco bell brand)
3 boneless skinless chicken breast butterflied

Directions: Preheat oven to 350 degrees
cook rice according to package. In a medium bowl add rice, minced garlic, Cacique Queso Fresco cheese, & green chilies sauce. mix well. Then to butterflie your chicken lay the chicken breast down flat on a cutting board, place one hand on top of the chicken breast and the other hand using a knife slice through the chicken breast until almost completely through then take knife out and open the chicken flat. Divide the rice mixture in 3 even sections (one for each chicken breast) then with chicken breast laying flat spread rice mixture evenly on one side of the chicken breast close the chicken breast. Next using your hands lather each chicken breast in the south west dressing and dip in crushed doritos. Next pour some of the left over green chilies sauce in the bottom of a 2 qt baking dish. only enough to coat the bottom.. a couple tablespoons should do. Place chicken breasts in the baking dish and bake at 350 degrees for about 40-50 minutes until chicken is done. serve with sour cream and salsa! Enjoy!

Spaghetti popperzs

Spaghetti popperzs

Ingredients:
1 1/2 Cups left over spaghetti
1 pack 8 count of Pillsbury grand’s crescents
4 Tbsp. Mozzarella cheese
garlic powder
1 cup of spaghetti sauce for dipping
parmesan cheese to sprinkle on the top
2 tablespoons of butter melted

serves 4

Preheat oven to 350 degrees

First un roll crescents. When this is done 2 triangles will make 1 square. Lay dough on a lightly floured surface and Pinch seams of 2 triangles together to make 1 square. Doing this will make 4 of squares. Using a rolling pin roll them out to get a nice square shape. Next use a fork to twirl a big ball of spaghetti on the end of it. Place in the middle of each square. Now put 1 tablespoon of mozzarella cheese on top of each spaghetti square. Fold squares in half to form a triangle, pinch seams together with fingers. Then take a fork and press it around the seems. Put triangles on a greased cookie sheet. Next melt 2 tablespoons of butter in the microwave. Brush each triangle with butter and sprinkle with garlic powder. bake at 350 for 15 minutes or until golden brown. Top with spaghetti sauce and parmesan cheese. ENJOY

%d bloggers like this: