It's what's for Dinner next week

Grilled Cheese with a Twist

Here's a recipe for you that I created after trying it at Samplings Wine restaurant in Colorado this summer. It had a fancier name on the menu but for my house this will do. I love eating out and then trying to recreate it at home. This is an easy meal to make before heading out the door for soccer practice.

Pesto
Aged White Cheddar Cheese
Thinly Sliced Ham
Sourdough Bread

Slice your sourdough bread and spread pesto on the bread. Add a piece or two of ham and the aged white cheddar cheese. Butter outside of bread and toast in skilled till bread has browned and cheese has melted.

Yummy!!! Hope you enjoy!

not much to share...

Sam is sick today and it's rainy out- i'm sooo in the mood for some soup (maybe i'm feeling empathetic toward Sam- or is that sympathetic- i always get those two confused?!)
this is what i really want (but i don't have the noodles):

Chicken & Noodles

2 cups cooked, cubed chicken breasts
1 10 oz pkg Raemes frozen noodles
1 stick margarine
2 cans chicken broth
salt, pepper, thyme to taste
¾ cup carrots, sliced
½ cup celery, sliced
½ cup onion

Saute onion, carrtos and celery in 2-3 Tbsp. butter until tender. Add chicken broth, chicken, vegetables, remaining butter (or a little less) and noodles to crock pot. Season with salt, pepper, thyme and bay leaf. Cook on low for 3-4 hours.
source: Tina Martin

This freezes pretty well, too- you just have to add more water or chicken broth after you thaw it- or serve it thick (i like it that way).