Grilled Caprese Sandwich

Ingredients

• 2 slices sliced Italian bread, French bread, or sourdough bread
• 2 slices of a fresh mozzarella cheese, about 1/4 inch thick (you can find fresh mozzarella balls in your speciality cheese section of your grocery store)
• 2 slices of tomato, about 1/4 inch thick
• 2 basil leaves
• 2 teaspoons basil pesto
• olive oil or butter
• salt and pepper
• balsamic vinegar

Instructions

1. Heat your skillet to medium high heat or heat your panini press. Brush the outside of your bread with olive oil or butter. Flip over and spread about 1 teaspoon of basil pesto on the inside of each slice of bread.
2. Place your mozzarella slices on top of the pesto on one piece of bread. Next, layer your tomato slices and sprinkle them with salt and pepper. Top with the basil leaves and your other piece of bread.
3. Cook sandwiches in a pan or panini press for a 2-3 minutes per side until golden brown and the mozzarella has melted. Serve with a drizzle of balsamic vinegar on the side or over the top.

Read more at http://www.the-girl-who-ate-everything.com/2012/04/grilled-caprese-sandwich.html#kOGKYe6RfJJ6e5CY.99

Savory Chicken

• Chicken Breasts
• Dijon mustard- 1/2 cup
• Maple syrup- 1/4 cup
• Rice/rice wine vinegar- 1 tablespoon
• Fresh rosemary
• Salt and pepper

Put chicken in pan and salt and pepper.  Mix mustard, syrup and vinegar together.  Pour over chicken and turn to coat.  Bake for 40 minutes at 450*

Creamy Chicken Alfredo Bake

1/2 (16 ounce) package penne pasta
4 T butter,
2 C whipping cream
1 C whole milk
2 C parmesan cheese, grated
3 C rotisserie chicken, chopped
1/2 C chicken broth
1/8 t granulated garlic
1/2 t thyme
1/2 t oregano
salt and pepper
1 C mozzarella cheese, grated
1/2 C panko crumbs (optional)

Boil pasta, set aside. In a skillet melt butter,  add cream, milk, and cheese.  Whisk and bring to simmer over med-high heat.  Add chopped chicken and spices to cream mixture and continue to simmer for 3-4 minutes.  Pour the pasta in a casserole pan and pour the sauce over the top.  Sprinkle with mozzarella and panko crumbs.  Broil until the cheese is melted and a golden brown.

Slow Cooker Beef Stew

Ingredients

• 2 pounds beef stew meat, (cut into bite-sized pieces)
• 1 tsp Salt
• 1 tsp pepper
• 1 medium onion, finely chopped
• 2 celery ribs, sliced
• 2-3 cloves of garlic, minced
• 6oz can tomato paste
• 32oz beef broth
• 2 Tablespoons Worcestershire sauce
• 2 cups baby carrots carrots
• 4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
• 1 tablespoon dried parsley
• 1 teaspoon oregano
• 1 cup frozen corn
• ¼ cup flour
• ¼ cup water

Instructions

1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combines. This will add a nice thickness to the stew. Next add in your frozen corn. Continue cooking covered for 30 minutes.