Blog Archives

Open Face Sandwiches + Tomato Soup

Gary has a signature dish that he likes to make every now and again.  He makes open face sandwiches and tomato soup.  His mom taught him how to make the sandwiches! I think this meal is perfect for the fall, so I thought I would share it with you all!

Open Face Sandwiches for Two

Makes 2 servings

Ingredients:

8-12 Slices of Turkey or Ham

2 Hoagie Rolls

8 Slices of Colby-Jack Cheese

Italian Dressing

1 Can of Campbell’s Tomato Soup

8 Slices of Tomato (Optional)

Directions:

1. Pre-heat the oven to 400 degrees.

2. Cook the soup according to the directions on the can.

3. Slit the hoagie rolls in half. Drizzle of Italian dressing on each side of the hoagies.

4. Put the 2-3 slices to meat per side of hoagie.  Now repeat with the tomato and cheese slices.

5. Put the hoagies on a baking sheet and put them in the oven.  Cook sandwiches for 10-15 minutes or until the cheese is melted.

6. Remove sandwiches from the oven and enjoy with the tomato soup!

**Note: Gary added jalapeño slices to his sandwiches the other night, and that is what the green slices are in the pictures.

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Flatbread Part 2

If you remember, from April, Gary and I made a really tasty flatbread.  We basically made the same thing but changed up some of the ingredients.  This one was super tasty.  By changing the dough, additional flavors were added that worked perfectly with this flatbread.  If you enjoyed the first flatbread this one is a must try as well!

Ingredients:

*1 Package Ready-to-Bake Garlic and Herb Pizza Dough

*1/2 – 1 c. Spinach

*1 Handful of baby tomatoes (quartered)

4 oz. Crumbled Feta Cheese

8 oz. Bag of Mozzarella

1 Boneless, Skinless Chicken Breast

*1 Teaspoon Lemon Pepper Seasoning

Extra Virgin Olive Oil

  • Ingredients that were changed or added were marked with an asterisk.

Directions:

1. Cut chicken into bite sized pieces.

2. Cook chicken in skillet with some extra virgin olive oil and the Italian seasoning.  Cook until chicken is just starting turn golden.

3. Pre-heat the oven to 425 degrees.

4. Spread/Knead/ Stretch the pizza dough onto an oiled (with the extra virgin olive oil) cookie sheet until rectangular in form.  You could also do circular pizza if you wanted.

4. Cut up the tomatoes and spinach into small pieces.

5. Sprinkle mozzarella onto the shaped pizza dough.  Make sure to cover all the dough. (Leave a little from for a crust though!)

6. Add half the tomatoes, spinach, and the feta.

7. Add the cooked chicken onto the pizza dough.

8. Add the rest of the tomatoes, spinach, and feta.  Sprinkle more mozzarella onto the pizza dough.

9. Bake in the oven for about 12-20 mins.  Or until the crust is just starting to turn golden in color.

10. Serve and enjoy!

Good Morning Quiche

What to do with leftover veggies and other breakfast foods, like sausage or bacon, make a quiche!  Today’s tasty quiche was quite simple. Gary and I had some left over veggies from a really tasty flat bread we made yesterday, that I plan on posting about later this week.  We were talking about what to do with our left over veggies, and quiche came to mind.  So here we are, talking about quiche!

The Pie Crust (pg. 131 of Great Baking and More)

Ingredients:

2 1/4 c. All-Purpose Flour

3/4 teaspoon Salt

1/2 c. Shortening (well chilled)

2 Tablespoons butter (I did 4, we’ll see what happens)

5-6 Tablespoons of COLD water

Directions:

1. Mix the flour and salt in a large bowl

2.Cut in the butter and shortening (I used my hand mixer, but a wire pastry cutter or fork work as well)

  • Mix/Blend/Cut the particles until they are about the size of peas.

3. Continuing mixing and add one tablespoon of COLD water at a time.

  • Mix until the dough starts to hold together.

4. Divide dough into two balls and wrap in Saran Wrap or air tight containers. Refrigerate for 15-30 minutes.

5.Roll out the dough to desired thickness. For this quiche I rolled the dough to about 1/8 inch.

6. Put dough in baking dish.  I used a spring-form pan.

  • An easy way to handle your pie dough is to fold it into fourths.  This way you to just unfold the dough once it’s in the pan and is more even.

7. Continue onto the directions for the Quiche.

The Morning Quiche

Ingredients:

1 c. Chopped Spinach

3/4 c. Mozzarella Cheese (Shredded)

1/2 c. Parmesan Cheese (Shredded)

3/4 c. Colby Jack Cheese (Shredded)

3/4 c. Chopped Turkey (I used deli sliced turkey and then cut it into small pieces)

3/4 c. Baby Tomatoes (Quartered)

10 Eggs

1/4 c. Milk

Directions:

1. Prepare your veggies

2. Whisk the eggs and the milk.

3. Combine the veggies and the egg mixture.

4. Pour the egg mixture into the pan with the pie crust.

5. Bake at 350 degrees for 45-55 mins.

6. Remove from the oven and cool for 5 minutes.

7. Serve and enjoy!

Chicken Strips and Baked Tomatoes

Tonight for dinner, Gary and I enjoyed chicken strips and really tasty baked tomatoes!  I loved how simple and quick this dinner was.  Including prep time this meal took about 40 minutes.  Since the baked tomatoes and the chicken strips had the same bake time, I was able to have them in the oven at the same time.  That made the timing of the meal work perfectly!

I saw this recipe for baked tomatoes the other day and wanted to try it out.  They just looked like something that Gary and I would enjoy since we both love tomatoes!

Baked Tomatoes:

Ingredients:

2 Large Tomatoes

1/4 c. Balsamic Vinaigrette Dressing

1 tsp Dried Basil

1/2 c. Parmesan Cheese

Directions:

1. Take stickers off the tomatoes.

2. Remove the center of the tomato.  Cut the tomatoes in half.

3. Pre-heat the oven to 350 degrees.

4. Cover a small pan with foil.

5. Put the tomatoes, cut side up, on the pan and coat the tops with the balsamic dressing.

6. Combine the cheese and basil.  Sprinkle over the tops of the tomatoes.

7. Bake for 20 minutes or until cheese is melty.

8. Enjoy!

Gary and I also had some chicken tenderloins left over from a previous meal.  The chicken tenderloins reminded me of chicken strips.  What was nice about the chicken strips was they are easy to make and did not cost that much.  Perfect for us college students!

Chicken Strips:

Ingredients:

1 c. Bread Crumbs

1 tbsp All-Purpose Seasoning

1 tbsp Melted Butter

5-6 Chicken Tenderloins

Directions:

1. Cut the fat off the tenderloins.

2. Rinse off the chicken.

3. Pre-heat Oven to 350 degrees.

4. Cover a baking sheet with foil.

5. Melt the butter.

6. Combine the bread crumbs and all-purpose seasoning.

7. Cover each tenderloin in butter.  Then coat in the bread crumb mixture.  Put tenderloins on the baking sheet.

8. Bake for 10 minutes.  Flip tenderloins.  Bake for another 10 minutes.

9.  Check to make sure chicken in done.

10. Remove from the oven and let cool for 3-5 minutes.

11. Enjoy!

Mozzarella Feta Chicken Pizza (Or Flatbread)

I am subscribed to Kraft Foods to get their recipes.  That is where I stumbled across this recipe.  This is the third time that I have made this recipe.  Gary and I both love it!

Ingredients:

4 oz. Crumbled Feta Cheese

1 pkg Traditional Ready-To-Bake pizza Dough

8 oz. Bag of Mozzarella

1 Boneless, Skinless Chicken Breast

2 Roma Tomatoes

1 Teaspoon Italian Seasoning

Extra Virgin Olive Oil

Directions:

1. Cut chicken into bite sized pieces.

2. Cook chicken in skillet with some extra virgin olive oil and the Italian seasoning.  Cook until chicken is just starting turn golden.

3. Pre-heat the oven to 425 degrees.

4. Spread/Knead/ Stretch the pizza dough onto an oiled (with the extra virgin olive oil) cookie sheet until rectangular in form.  You could also do circular pizza if you wanted.

4. Cut up the two tomatoes into small pieces.

5. Sprinkle mozzarella onto the shaped pizza dough.  Make sure to cover all the dough. (Leave a little from for a crust though!)

6. Add half the tomatoes and half the feta.

7. Add the cooked chicken onto the pizza dough.

8. Add the rest of the tomatoes and feta.  Sprinkle more mozzarella onto the pizza dough.

9. Cook the pizza for 12-15 minutes.

10. Let cool for 3-5 minutes.  Cut into slices and Enjoy!

Recipe Adapted From: Chicken-Feta Pizza