Swiss Apple Grilled Cheeses

As I previously mentioned, I hosted a friend's birthday a while back and made various snacks, including these Swiss Apple Grilled Cheese triangles. My friend said it tasted like her favorite fondue (swiss with apples, who would have thought?!) Basically, very good.

I have made these like regular grilled cheese in a pan (with olive oil instead of butter) and in a panini press without any oil, and I think I liked the panini press better, but you can certainly make them as you would make a regular grilled cheese.

Grilled Apple Swiss Cheese

Ingredients
2 slices whole wheat bread
1/4 Granny Smith apple - cored and sliced
1/3 cup shredded Swiss cheese

Directions
Preheat the panini press to medium heat. Place 1 slice of bread onto the press, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread. Cook until the bread is golden brown and the cheese is melted, 1 to 2 minutes. Cut into diagonal qurters for finger food.

Refried Bean Roll-Ups

I first came across this recipe when trying to make dinner for the 2nd pickiest dinner guest I have ever had. The pickiest is my dear friend and upstairs neighbor for whom I made the Brownie Ice Cream Sandwich Cake. This guest was only slightly better. He is a vegan who doesn’t eat tomatoes or, get this, sauces. That meant no pasta, no eggs, no grilled cheese, no salads (dressing counts as a sauce) or ANYTHING. I was stumped. The no pasta (cuz he wouldn’t want sauce on it) and no salad thing just killed me.

I spent the ENTIRE day looking for a recipe that the 2 of us would both like. I finally found this super simple, vegan friendly dinner and was saved of all of his complexities. No meat or animal products so long as I shopped wisely, the only tomatoes were in salsa (which he does eat, along with ketchup), and the salsa was mixed in so that it was not a sauce. PERFECT. And get this, it’s really good too! And super filling. This past week roomie and I shared it and would have had enough to use it as bean dip (which it is really good as!) and have another serving leftover. Did I mention it makes a good bean dip, cuz it does. I was starving at midnight the next night (writing a paper until 1 or 2 am does that to a gal) and in searching through the fridge I found the leftovers. I had them cold as bean dip on tortilla chips and was in heaven.

Overall, you can’t beat this recipe. It's cheap, filling and healthy. I am entering it in Eat Healthy- Protein Rich. It has 12.25 grams of protein in a 2 wrap portion.

I apologize for the pics. I must have bought a bad bag of tortillas because most of them were already ripped before I even pulled them out of the bag. When folding the tortillas up, it lead to a bean explosion, but was still tasty. Do try to use unripped tortillas though.

Refried Bean Roll-Ups

1 can (16 ounces) fat-free refried beans (the fat free kind are better for you and are vegan friendly)
1/2 cup salsa (any variety)
1/2 teaspoon chili powder
8 fat-free flour tortillas (8 to 10 inches in diameter)
1 cup shredded lettuce
1/2 cup shredded Monterey Jack cheese (2 ounces)

1. Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm.
2. Spoon about 1/4 cup of bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas. Serve with addiditional salsa if desired.

Italian Grilled Cheese and Tortellini Tomato Soup

A while ago, I mentioned that I had a project I would be working on. The project has changed slightly since then, but here is what's happening: I'm hosting J and O'L's engagement party! I'm highly excited. I am hosting it in my apartment with my room mates and I 'm catering it! Ya! The party is April 27th, so I will be trying to find the best recipes until then. We are trying to keep it as finger food but replace dinner food with hors dourves here.While we had one hiccup with a thai chicken skewer that will not be served, this sandwich recipe was immediately approved to be served. It is an Italian Grilled Cheese Sandwich and it was a great dinner sandwich but will also be adorable cut into 4 triangles to serve as noshes.
But, because of the classic grilled cheese/tomato soup combo, and the fact that Danielle and Robin are hosting a recipe remix, I didn't stop at the grilled cheese. I added a Tortellini Tomato soup to the side for a super easy, delicious Italian supper.

Tips and Changes: Be sure to butter even the edges of the top of the bread for the sandwiches, or else it will burn before other parts toast. Otherwise both dishes were perfect.Tortellini Tomato Soup (Adapted from Allrecipes)

• 2 Tbsp oil
  
• 2 carrots, diced
• 1 onion, diced
  
• 32 oz box of reduced sodium chicken broth
• 3 cups water
  
• 1 (9 ounce) package small cheese tortellini
• 1 (14.5 ounce) can diced tomatoes with basil and oregano
• 2 medium zucchini, diced
• 1 teaspoon dried basil
• parmesan cheese

1. Saute carrot and onion over medium/high heat for about 8-10 minutes until softened. Add broth and water. Bring to a simmer.
2. Add tortellini, tomatoes, zucchini, and basil and simmer 10-20 min.
3. Serve and top with parmesan.

Italian Grilled Cheese (adapted from Allrecipes)

• 1/4 cup softened butter or country crock
  
• 1/8 teaspoon garlic powder
  
• 1/8 teaspoon parmesan
• 8 slices white or potato bread
• 1/2 teaspoon dried oregano or basil
  
• 1/2 of an 8 ounce package shredded mozzarella cheese
• 1 cup jarred vodka marinara sauce

1. Preheat your oven's broiler.
2. Place 4 slices of bread onto a baking sheet. Spread a few spoonfuls of sauce onto each slice then top with a small handful of the mozzarella cheese. Top with the remaining 4 slices of bread. Mix together the butter, parmesan, basil/oregano and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon.
   
3. Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter. Return to the broiler, and cook until golden, about 2 minutes.
4. Cut sandwiches in half diagonally, and serve immediately.

Chicken Parmesan Subs

Yet another Rachael Ray recipe. I know some of y'all hate her, but gosh is she good to have around when I get home from work at 6:30 and just want to eat. This is more of a method recipe than exact, so feel free to play around with the quantities. She suggests only using one side of a roll per person...but that seems silly to me. I want my own roll, thank you very much! Also, I typically only have chopped garlic, not whole cloves laying around, so I sprinkle some on the bread instead of rubbing with the head. Basically, this is a quick, easy and rather healthy chicken dinner that we all love around here.

Oh, and sorry, but it isn't very photogenic!Chicken Parmesan Subs
2TBSP Olive Oil
4 cloves garlic, chopped
1 26 oz box of chopped tomatoes (Pomi)
salt and pepper
red pepper flakes
oregano
4 chicken cutlets
2TBSP butter, softened
4 hoagie rolls
a little more than 1 cup shredded mozzarella

Cut chicken into strips 1/2 the width and 1/2 the length of tenders.

In a large saucepan, heat the olive oil over medium heat. Add 3 garlic cloves and fry until lightly golden, about 4 minutes. Stir in the tomatoes and cook until heated through, about 5 minutes. Season the sauce to taste with salt, pepper, crushed red pepper and oregano. Add the chicken and simmer, stirring occasionally, until cooked through, about 10 minutes.

Meanwhile, preheat the broiler. Spread a little butter on each hoagie roll half, place cut side up on a small baking sheet and broil until golden and crunchy, about 3 minutes. Top with the remaining garlic clove and set aside.Distribute half of the mozzarella on the roll halves. Arrange the chicken and some sauce over the cheese and then top with the remaining cheese. Broil until the cheese is melted and bubbly, about 3 minutes. Sprinkle a bit of oregano on top and serve immediately.

Mexican Chicken Sandwich

Remember when I said I would discuss the other use for the Mexican dip at another time. Well, that time has come. Last week I made my Mexican chicken sandwich at the boy's request. It is always a hit and it is a very "malleable" recipe. Yes, I know malleable typically reffers to metals, but work with me. What I am trying to say is you can switch the spices to fit what you have. You can alter how much time the chicken is in the oven or on the stove as long as it gets cooked. This recipe bends to your whims and always comes out a crowd pleaser.

This past week I served it with homemade Maryland chips (oven baked potato chips covered in Old Bay). Also goes well with chips and extra Mexican dip/sauce or nachos and a salad.

Giada's Chicken Parmesan

I wouldn't say I HATE Giada De Laurentiis, but I sure am no fan.

That said, I love Italian food, and when she isn't making food porn or showing off her breasts, Giada fills my need for Italian food. One of the best Giada recipes that I have come across is her chicken parmesan. No fried chicken in this baby. Much healthier. The chicken cutlets (note, cutlets, not breasts, so they cook quicker) are seasoned with italian herbs, then lightly pan fried or sauteed (depending on your definitions). Once brown, they are covered with tomato sauce and cheese and baked in the oven until the chicken is cooked and the cheese melty.She reccomends putting butter atop the cheese to make it brown, but I would rather have it unbrowned and use the extra calories for, what else, more cheese. So, I ommit her butter and add extra mozzerella. I serve this chicken with pasta (in that case add extra sauce to the pan so that you heat up extra sauce for the pasta) or as a sandwich.

Either way it is delicious, quick, easy and pretty healthy. Ugh, I can't believe I just complimented Giada...Giada's Chicken Parmesan
3 tablespoons olive oil
2 tsp dried italian herbs of choice
Salt and freshly ground black pepper
4 chicken cutlets
1 1/2 cups tomato sauce
1/2 cup shredded mozzarella
1/2 cup grated Parmesan
Optional: Chopped tomatoes and garlic

Preheat the oven to 500 degrees F.
Stir the oil and herbs (and garlic if you are using it) in a small bowl to blend. Season with salt and pepper. Coat both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. If your skillet is not oven proof simply because of the handle, wrap a few layers of aluminum foil around the handle. Add the cutlets to the skillet and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

(Spoon tomatoes around the chicken if you are using them.) Spoon the marinara sauce over and around the cutlets. Sprinkle 1 TBSP of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.