Cobb Salad Panini

 

1 head romaine lettuce
2 tomatoes
1 avocado
1/2 pound turkey breast
8 slices bacon, cooked
1/2 pound feta cheese
4 hard cooked eggs, shelled and sliced
1 tablespoon chopped parsley leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
4 ciabatta rolls or a baguette

Chop the lettuce, tomatoes, avocado, turkey, bacon, cheese, and eggs into 1/2-inch pieces and put them into a large bowl. Add the parsley, lemon juice, 3 tablespoons olive oil, and season with salt and pepper; mix well to coat all the ingredients. Slice the rolls horizontally. Drizzle a small amount of olive oil on each of the cut sides. On the 4 bottoms place about 1/2 cup of the chopped salad and spread it out evenly. Put the tops on and gently press each sandwich to flatten it slightly; drizzle lightly with olive oil. Warm in oven at 350 for about 5 minutes. Serve immediately.

Old Fashioned Sugar Cookies

6 cups flour
2 teaspoons baking powder
¾ teaspoon salt
1¾ cups sugar
2 cups shortening
¼ cup water
1 teaspoon soda
2 eggs
½ cup milk
2 teaspoons vanilla

Preheat oven to 400 degrees. Mix flour, baking powder, salt, and sugar together in large bowl. Cut in shortening. Add soda to water, stir. Add to mixture. Stir eggs and vanilla into milk. Add to flour mixture. Mold with hands until soft dough is workable. Roll out on floured board and cut into desired shaped. (Recipe can easily be cut in half) Bake 7-10 minutes or until light brown.

Cranberry Pecan Cookies

16 ½ oz. Sugar Cookie Dough
1 cup chopped pecans
2/3 cup vanilla or white chips
2/3 cup dried cranberries
1 tsp. vanilla extract

In large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheet. Bake at 350 fro 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks. Store in airtight container.

White Bean and Chicken Soup

1 Tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
2 chicken breasts, cooked and chopped
1 (16 oz) pkg frozen white corn
2 (15 oz) cans Great Northern beans, undrained
1 (7 oz) can diced green chilies
½ tsp cumin
½ tsp oregano
3 cups chicken broth
2 Tbsp lime juice

In a large pot saute onion and garlic in olive oil. Add remaining ingredients. Stir until blended. Bring to a boil, then turn heat to low and simmer for 20-30 minutes. Serve with grated cheese, plain yogurt, salsa, green onion or tortilla chips.

Beef Enchiladas

Sauce:
1 (8-oz) can tomato sauce
6½ teaspoons flour
1½ teaspoons onion flakes
1 teaspoon salt
½ teaspoon chili powder
¼ teaspoon baking powder
¼ teaspoon garlic powder
1/8 teaspoon pepper
½ teaspoon paprika
1½ cups water

Combine ingredients in saucepan. Bring to a boil and simmer 10 minutes.

Pour a little of the prepared sauce in bottom of 9x13-inch pan. Warm 12 corn tortilla shells in microwave until soft. On each tortilla shell put a little sauce, refried beans, ground beef, and cheese. Roll up and place in pan. When pan is full of rolled shells, top with remaining sauce and grated cheese. Bake 350 degrees for 25-30 minutes or until cheese is melted and sauce is bubbly.

Spanish Rice

2 Tbsp vegetable oil
1 cup uncooked rice
1 medium onion, chopped (½ cup)
2 ½ cups water
1 ½ tsp salt
¾ tsp chili powder
1/8 tsp garlic powder
1 small green bell pepper, chopped (½ cup)
1 can (8 oz) tomato sauce

Heat oil in skillet over medium heat. Cook rice and onion in oil about 4 minutes, stirring frequently, until rice is golden brown and onion is tender.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.