Caprese Grilled Cheese Sandwich

Caprese Grilled Cheese Sandwich

Ingredients:

4 slices bread

2 tablespoons olive oil

4 tablespoons basil pesto

1 ball fresh mozzarella, room temperature, sliced 1/4 inch thick

1 large ripe tomato, room temperature, sliced 1/4 inch thick

salt and pepper to taste

Directions:

Heat a non-stick pan over medium heat.

Brush the outside of each slice of bread with oil, spread the pesto on the inside, place the mozzarella on the pesto on of one slice of bread, top with the tomato, season with salt and pepper and finally top the other slice of bread pesto side in.

Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Cranberry Chicken Salad

Cranberry Chicken Salad 

Ingredients:

3 Cups of Shredded Chicken 

1/2 Cup of Mayonnaise

1/2 Cup of Sour Cream

1/4 Cup finely chopped white onions 

3/4 Cup of Craisin’s (or dried cranberries) softened and diced.

1 teaspoon Sugar

1 teaspoon Dried Parsley

1 teaspoon Dried Dill

1/2 teaspoon Garlic Salt

Directions:

Boil 2 Cups of water in microwave. Remove water from microwave and add the Craisin’s or dried cranberries to sit in water for 10 minutes to soften. After 10 minutes, drain water and dice the cranberries (cut in half is ideal).

In a large boil, mix the chicken/turkey with the mayonnaise, sour cream and onions. Add the softened and diced cranberries, sugar and seasonings. Mix with the backside of a fork to mash the cranberries into the mix. The more you mash the cranberries, the more cranberry flavoring is infused into the mix.

Cover and chill for at least two hours before serving. Mix again right before serving.