Making Meals Monday

Sourdough Chipotle Chicken Panini

Ingredients

• 10 slices sourdough bread
• 1-1/4 cups Caesar salad dressing
• 5 cooked chicken breast, diced
• 2-1/2 cups shredded Cheddar cheese
• 1/4 cup and 1 tablespoon bacon bits
• 2 tablespoons and 1-1/2 teaspoons chipotle chile powder, or to taste
•  1/2 cup and 2 tablespoons softened butter

Directions
 1. Preheat a panini press for medium-high heat. 
2. Spread one side of each piece of bread with the Caesar dressing. Place the chicken on top of the bottom slice, sprinkle with Cheddar cheese, bacon bits, and chipotle chile powder. Place the top piece of bread onto the sandwich, and butter the outsides with the softened butter. 
3. Cook on the preheated grill until the bread is crispy and golden brown, and the inside of the sandwich is hot, about 5 minutes.  


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Turkey Quesadillas


No - I don't like turkey.  I do like turkey breast lunch meat, but not regular turkey.  BUT - I know we just had thanksgiving, and there are a lot of leftovers to be eaten.  Plus, Turkey is just about the best source of protein you can eat.  So - here is a recipe.  You're welcome.


Ingredients

• 5 (10 inch) flour tortilla
• 2 tablespoons and 1-1/2 teaspoons butter or margarine, softened
• 1-1/4 cups shredded Monterey Jack cheese
• 10 slices deli smoked turkey
• Salsa

Directions

Spread one side of tortilla with butter. Place tortilla greased side down on griddle. Sprinkle with cheese, then top with turkey. Fold tortilla in half. Cook over low heat for 2-3 minutes on each side or until golden brown and cheese is melted. Serve with salsa if desired. 

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Salmon Puffs

• 8 ounces smoked salmon, chopped
• 12 ounces crumbled feta cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon minced garlic
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 1 egg white, beaten

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. Combine smoked salmon, feta cheese, black pepper and garlic.
3. Roll out puff pastry on lightly floured surface to form a 12x12 inch sheet. Cut sheet into 16 3x3 inch squares. Place a spoonful of salmon filling in the center of each square. Pull together corners of each square to form 16 small packets. Brush packets with egg whites and place on prepared baking sheets.
4. Bake in preheated oven until packets are golden, about 20 minutes. Serve warm