This is one of the few diary recipes I can’t completely get rid of. We eat it maybe twice a year with pasta or pasta sauce.
The Players
3-4 tablespoons butter (or in our case Earth’s Balance Natural Spread)
1/4-1/2 teaspoon garlic powder
1 baugette
1 bag shredded mozzarella cheese
The Fun
Preheat Oven to 350 degrees.
Slice Baugette.
Mix the butter and garlic powder.
Butter the pieces of bread.
Top with Cheese.
Bake for 10-15 minutes or until cheese is bubbly.
I am beginning to think I should have a “Fast Friday” feature or something for the quick and easy things I make. Here is one that works with so many ingredients that it’s hard to write a recipe for it, so I’ll give you some ideas.
The Basics
Tortilla chips
lettuce
tomato
avacado
More Players
black olives
sour cream
beans (refried, black, or any type you like)
taco meat (chicken, pork, beef)
cheese
salsa
The Fun
Mash up the tortilla chips in the bottom of a bowl.
Add your favorite toppings.
Eat!
As I mentioned yesterday, one of my favorite parts of roasting a chicken is having leftovers. I know for some homes, this wouldn’t be the case due to the number of mouths to feed, but we end up eating only half of a chicken. Maybe I need a post with a list of things to make with left over chicken! One of the ways I use the chicken is on a grilled chicken and cheese sandwich. It is oh so good!
The Players
2 slices of bread
2 slices of cheese
Enough chicken to cover your bread…or pile it on!
butter
The Fun
1. Heat pan on medium heat. Butter bread on one side of each slice.
2. Place one slice of bread in pan. Add one slice of cheese, then chicken. Top with a second slice of cheese, and then add the second slice of bread.
3. When the bottom is browned, flip the sandwich over.
4. Cook until brown and transfer to a plate.
As you can see in the photo, I served it with tomato soup. There’s nothing like dipping your sandwich in the soup…or so I think. 
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