I'm loving this cooler weather. I love having a quick meal in the evening.
I thought I'd share some of my favorite sandwich recipes. They would be great with a soup or salad side.
I’m also sharing my favorite easy pie recipe!
Hope y’all have a wonderful week!
SPINACH AND RICOTTA GRILLED CHEESE
1 clove garlic, crushed
1/3 cup ricotta cheese (I use reduced-fat)
1/4 cup frozen chopped spinach, thawed
2 tablespoons grated Parmesan cheese
Sea salt and cracked pepper, to taste
Dried Italian mixed herbs, to taste (oregano and basil mix)
1/4 cup grated light mozzarella cheese (or fresh mozzarella, thinly sliced)
4 thick slices sourdough bread
1 tablespoon butter (light or reduced-fat spread)
1/2 cup of your favorite pasta sauce
In a medium-sized pan or skillet, fry the garlic in a small amount of olive oil (or cooking oil spray), until just fragrant (about 30-60 seconds) over medium-high heat. Remove from heat; add the garlic to a small bowl; set pan/skillet aside.
Add the ricotta cheese, spinach, parmesan cheese, salt and pepper, and Italian herbs to the pan-fried garlic and mix until well combined.
Spread one side of each slice of bread with butter. Divide the ricotta mixture in half and spread it on the un-buttered sides of two slices of bread; divide the mozzarella cheese in half and add it over the ricotta mixture; top with remaining bread - buttered side up (to create a sandwich).
Return the pan or skillet to the stove over medium heat and place the sandwiches in the pan. Cook, turning once, until the cheese has melted and both sides are golden brown (about 3-4 minutes per side).
Sprinkle with extra Italian herbs and serve with the pasta sauce (optional)
PIMENTO CHEESE
8 ounces (full fat) cream cheese
1 1/2 cups grated sharp cheddar cheese
1/2 cup grated Monterey jack cheese
1/2 cup mayonnaise
1 1/2 teaspoons Worcestershire
1 1/2 teaspoons dry mustard
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1/4 teaspoon paprika (smoked paprika if you have it)
1/2 cup diced canned pimentos, drained
3 tablespoons minced light green celery leaves
Place the cream cheese into a food processor and pulse until lightly whipped.
Add the shredded cheeses, mayonnaise, Worcestershire sauce, dry mustard, onion powder, garlic powder, and paprika, and pulse until well mixed.
Add the diced pimento and pulse one or two times only. Remove the mixture from the food processor bowl and place into a mixing bowl. Stir in the minced celery leaves.
Place into a serving bowl and serve with crackers and/or celery.
MOTHER’S CHICKEN SALAD
2 cups cooked chicken chopped
½ cup mayonnaise (Blue Plate)
1 stalk celery chopped
1 green onion diced (or chives or red onion)
1 teaspoon dijon mustard
½ teaspoon seasoned salt
pepper to taste
1 teaspoon fresh dill optional
Combine all ingredients in a small bowl and mix well.
Season with salt and pepper to taste.
Serve as a sandwich or over salad.
BLACKBERRY CHEESECAKE ICEBOX PIE
Crust:
2 1/2 cups graham cracker crumbs
10 tablespoons salted butter, melted
3 1/2 tablespoons granulated sugar
Filling:
1 (3.4-ounce) box instant cheesecake pudding mix
1 1/2 cups whole milk
1 (8-ounce) container Cool Whip, thawed
2/3 cup mashed fresh blackberries
1/4 cup blackberry preserves
whipped cream and blackberries for garnish
Spray a deep-dish pie plate with cooking spray.
In a large bowl, stir together graham cracker crumbs, melted butter and sugar.
Press onto bottom and up the sides of the pie plate. Refrigerate for 1 hour or freeze for 15 minutes.
Once pie crust is ready, make the filling. Using a hand-held mixer, beat pudding mix and milk until it starts to thicken, about 2 minutes. You can use a whisk if you don't have a mixer.
Fold in Cool Whip.
Fold in mashed blackberries and preserves. Transfer filling to pie crust.
Loosely cover with plastic wrap and freeze for at least 4 hours.
Garnish with whipped cream and blackberries. Can be served frozen. Or you can thaw at room temperature for 30 minutes before serving.
