Pesto crab grilled cheese sandwich

I combined my love of The Grilled Cheese and my newest love of pesto to create one tasty little sandwich. This grilled cheese is so delicious that while you are eating it, you will forget that your baby is crying and your toddler is screaming at you to get him some more FRUIT SNACKS, MOM.

First, make a batch of delicious pesto. Or, buy some. But making it is so much fun!

In a small bowl, mix together:

2 oz. chopped imitation crab meat

A few spoonfuls of pesto

A dollup of cream cheese

Butter one side of a piece of wheat or white bread. Place it butter-side down on a skillet over medium-low heat.

Layer with:

Cojack or cheddar cheese

The pesto-crab-cream cheese mixture

Top with:

Cojack or cheddar cheese

A piece of wheat or white bread, butter-side up

When the cheese closest to the pan melts, carefully flip the sandwich over. When the other cheese slice melts, remove from heat. Cut sandwich in half and DEVOUR! YUM!

Cozy and cute

Easy greasy breakfast sandwich

With all the recipes Pip and Ebby are putting up I decided it was time to join the fun and occasionally add a Bif recipe. Contrary to the other recipes on this site, Bif recipes will lack artistic pictures and detailed descriptions. I am not skilled in either artistry or detail. Just the basics will be provided and grease will be prominent.

Here is Bif's Easy Greasy Breakfast Sandwich.

Ingredients:

Instructions:

Cook bacon to your liking.

Cook egg to your liking.

Toast muffins on greasy pan/griddle.

Put it all together with slice of cheese. Let cheese melt.

Dip in ketchup & enjoy! (Ketchup is optional, but not really. Eggs in all forms need ketchup. I don't make the rules, I just follow them.)

Minty cranberries

I have never been a huge fan of cranberries. They taste just fine, but they aren't necessarily a favorite food of mine. I always scoop a small spoonful of them onto my plate at Thanksgiving dinner, but nothing more than that.

I am constantly trying to alter my opinions of foods I don't love. I have tried many times to love beets, but I just can't make it happen. It seems unfathomable that there are people who enjoy eating beets. How can this be?

I found this cranberry recipe in a magazine recently and altered it a bit to increase its desirability. It turned out great! I ate more than a spoonful at Thanksgiving this year!

Rinse 1 1/2 cups of fresh cranberries (Double the amount is pictured since I doubled the recipe).

In a large saucepan, combine:

1 cup orange juice

1 cup fresh cranberries (set aside the other 1/2 cup for later)

1/2 cup sugar

1 jalapeno pepper, deseeded and chopped (we love the zing it adds, but this is very optional!)

Bring to a boil over high heat. Boil for 10-15 minutes.

Remove from heat and allow mixture to cool for 2 minutes. Puree cranberry mixture in a food processor until smooth. Stir in 1/2 cup of water.

Return puree to pan and stir in remaining 1/2 cup of fresh cranberries. Heat over medium heat until whole berries begin to burst, about 5-10 minutes. Cover sauce in a container and chill until ready to serve. Stir in 1 Tablespoon of chopped fresh mint just before serving.

Click here for a printable recipe!

Chicken tortilla casserole

This post written by the original Ebby. 

I'm not all that keen on red meat. For example, I've never bought a steak in my entire life. I'll eat a few bites now and then, but it just doesn't taste that good to me. I know, I'm weird. There's no other way to explain it.

Chicken and I, however, have a beautiful relationship. And we've grown even closer since I've introduced it to my slow cooker. A match made in heaven: throw in the meat in the morning and by evening it's fully cooked, juicy, and shreds beautifully. How much easier could it get? The cooked meat can be used in a number of dishes, from soups to sandwiches to one of my new favorites, this chicken tortilla casserole.    

Start with four cups of cooked, shredded chicken.

Then combine green onion, sour cream and cheddar cheese, along with chicken broth, green chiles, salt, cumin, black pepper and cream of chicken soup. Mmmm!       

Then start layering: the soup mixture, corn tortillas, chicken and more cheese. Repeat several times. Pop it in the oven for about a half hour.

The end result is delicious! Serve with salsa for more of a mexican flare.

Chicken Tortilla Casserole

1 1/3 C. chicken broth

1/2 C. chopped green chiles, drained

1/2 C. chopped green onion

1 C. sour cream

2 C. shredded sharp cheddar cheese

3/4 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. black pepper

2 cans cream of chicken soup

24 (6-inch) corn tortillas

4 C. shredded, cooked chicken (about 1 pound)

Heat oven to 350 degrees. Combine first nine ingredients. Spread one cup soup mixture in a 9x13 pan coated with cooking spray. Arrange six tortillas over the soup mixture and top with 1 cup chicken. Repeat layers, ending with soup mixture. Bake for 30 minutes or until bubbly.  

Click here for a printable recipe!