Raspberry-Chipotle Chicken Panini with Smoked Gouda and Spinach

Prep: 5-10 min. / Cook: 5 min.

We made up this panini recipe last night and really enjoyed it.  I'll apologize now that I didn't measure anything; just use as much of each ingredient as you want.  If you don't have exact ingredients, improvise!

Ciabatta bread
Cooked chicken, sliced
Portobella mushrooms, sliced
Fresh spinach
Smoked Gouda, sliced
Mayonnaise (use the kind with olive oil if you can--it's better for you)
Raspberry-roasted chipotle grill sauce

Briefly cook mushroom slices in a small amount of olive oil (or even cooking spray) over medium to medium-high heat (about a minute total).

Spread mayonnaise on one piece of ciabatta bread and grill sauce on the other.  Cover each piece with slices of smoked Gouda.  Spread a little more grill sauce over the cheese on the mayo piece.

Layer spinach, mushrooms, and chicken over one piece of bread; top with other half.

Grill in a hot panini press for about 5 minutes, or until cheese is melted.  Slice and serve!

Notes:
- I sliced a chicken breast in half (as if I was attempting to butterfly it and cut too far--which didn't happen), seasoned each side with ground pepper and rosemary (you could add salt, but you know me), and cooked it in a little olive oil over medium heat for probably 5-8 min on each side.  Then I sliced it.  (I didn't account for using raw chicken in the time estimate.)
- Slice the mushrooms about twice as thick as you think you'll want them.
- Use at least twice as much spinach as you think you'll want.  Like the mushrooms, it will cook down significantly.
- Next time we're going to try regular Gouda.  Although we liked the smokiness, it was ever so slightly overpowering (though still delicious).
- I realize not everyone has raspberry-roasted chipotle grill sauce on hand.  If you fit into that category, you could probably make your own by mixing raspberry jam with a little finely diced or pureed chipotle pepper (you can find cans of chipotle peppers in adobo sauce in the Mexican food section at most grocery stores).  Start small with add more to taste.  I probably wouldn't use more than 1/2 a chipotle pepper in 1/4 cup of raspberry jam.  That's totally guessing, so you may want to start with less.

Creamy Spinach Noodle Toss

From Simple and Delicious (Jan./Feb. 2010), page 23.

Prep/Total Time: 30 min.
Yield: 4-6 servings

1 1/2 cups uncooked egg noodles
2 bacon strips, diced
2 tsp. finely chopped onion
2 Tbs. + 1/2 tsp. all-purpose flour
3/4 tsp. salt-free seasoning blend (like Mrs. Dash)
1/8 tsp. salt
Dash pepper
1 1/4 cups milk
1 pkg. (9 oz.) fresh baby spinach
3/4 cup grated Parmesan cheese

Cook noodles according to package directions.  Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp.  Using a slotted spoon, remove to paper towels to drain.

Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add spinach; cook and stir until spinach is wilted.

Drain noodles; transfer to a serving bowl.  Add spinach mixture and cheese; toss to combine.  Sprinkle with bacon mixture.

Nutrition Facts:
3/4 cup = 267 calories, 12 g fat (6 g saturated fat), 44 mg cholesterol, 491 mg sodium, 25 g carbohydrate, 2 g fiber, 15 g protein

Notes:
- As you probably noticed, I didn't have egg noodles and instead used piccolini (mini wheels).  Really, use whatever pasta you have on hand.
- This is a great opportunity to use any dry minced onion you have.  Measure about 1 tsp. and let it sit in warm water for a couple minutes.  Drain and add to the recipe as written.
- I don't know why so many recipes call for "grated" Parmesan--it makes me think of the dry stuff in the plastic jar.  I use shredded.
- Sadly, this isn't quite as good as leftovers (though it's not bad).  The spinach starts to overpower the other flavors a little bit.

Delicious Salad

From Mom Larsen.

Serves 10.

10 servings salad mixture of romaine, spinach, or whatever greens you want
1 can mandarin oranges, drained
2 Tbs. sliced green onions
3/4 cup slivered almonds
Several teaspoons sugar

Dressing:
1/4 cup salad oil
1 Tbs. sugar
2 tsp. vinegar
1/4 tsp. salt
1/8 tsp. almond extract

Heat almonds and sugar in a skillet over medium heat, stirring and tossing almonds.  Sugar will melt and coat almonds.  You'll know they're done when the almonds & sugar are a golden brown color and you can smell toasted almonds.  Cool on wax paper.

Mix dressing ingredients together until sugar dissolves.  Just before serving, pour dressing on salad and mix well.

Notes
- I used 1 bag hearts of romaine and 1 bag baby spinach
- I didn't measure my green onions; I just sliced up two of them.
- Since the package of almonds I bought was 1 cup, I used the whole thing.
- I've been experimenting with the vinegars I use.  The first time, I used rice vinegar.  The second time, I used half white wine vinegar, half rice vinegar.
- I also really like slicing up a bunch of mushrooms and adding them to the salad--I think it's great.

Marsh Pie

From Dad Larsen.

1 pkg (10 oz) Frozen, chopped spinach, thawed and drained
1 container (16 oz) sour cream
1 cup Mayonnaise
1 pkg Knorr Vegetable Soup, Dip and Recipe Mix
1 can (8 oz) water chestnuts, drained and chopped
3 green onions, chopped

In medium bowl, stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed.

Cover; chill 2 hours to blend flavors.

Stir well, if desired, spoon into round bread bowl. Serve with cut up vegetable or chips (or pieces of the bread bowl).

Serve with pieces of sourdough bread.

Other Variations:
Spinach and Cheese Dip. Add 2 cups shredded Swiss cheese with spinach.
Yogurt Spinach Dip. Substitute 16 oz plain low fat yogurt for sour cream.

Summer Spinach Salad

Adapted from Quick Cooking (July/August 2000), page 27.

Yield: 14 dinner servings or 30 buffet servings

Dressing:
½ cup vegetable oil
¼ cup chopped onion
2 tablespoons plus 2 teaspoons cider or red wine vinegar
2 tablespoon plus 2 teaspoons sugar
1 ½ teaspoons ground mustard
½ teaspoon salt

Salad:
1 ½ teaspoons poppy seeds
16 cups torn fresh spinach
3 green onions, sliced
2 pints fresh strawberries, sliced
3 large ripe bananas, cut in ½ inch slices
½ cup slivered almonds, toasted

Place the first six ingredients in a blender or food processor; cover and process until sugar is dissolved

In a salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Serve immediately.

Advance preparation:
Up to a week ahead: Prepare dressing. Store in refrigerator. Toast almonds. Store in an airtight container.
Day of serving: Slice green onions and strawberries. Tear spinach leaves.
Just before serving: Slice bananas. Combine all salad ingredients. Toss with dressing.

Notes:
- This is my mom's version of the salad; the original only calls for 8 cups spinach.

Nutrition Facts:
1 serving = 149 calories, 10 g fat (1 g saturated fat), 0 g cholesterol, 99 mg sodium, 14 g carbohydrate, 3 g fiber, 2 g protein.