Crab Rangoon Grilled Cheese Sandwich~A Crazy Cooking Challenge

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It's that time again~Crazy Cooking Challenge time! This month our challenge is Grilled Cheese Sandwiches. I have never been a huge fan of grilled cheese sandwiches, but after making and eating the recipe I found, I have had a change of heart! I found the perfect, yummy grilled cheese sandwich on a blog called i am a food blog. What a wonderful blog! It's full of delicious recipes that I want to try and you will too! There is a fantastic recipe for Tomato Basil Bufala Salad, a Pizza Dough recipe, and a recipe for a porchetta sandwich with a Salsa Verde sauce that looks and sounds incredible. I can't wait to give them a try!
I picked a Crab Rangoon Grilled Cheese Sandwich to make. Oh, so yummy! It is creamy, saucy, a little messy, and a bit rich. Oh, did I add delicious?! Because it is!! I made this Grilled cheese on regular white bread. When I make it again, I think I will use the mini flat style buns. They will give this yummy treat the elegance it deserves!

Crab Rangoon Grilled Cheese

2 slices Bread

1 tablespoon Butter (softened)

1 1/2 tablespoons Cream Cheese (softened)

1 tablespoon sliced Green Onion

2 tablespoon Crab

Sale and Pepper to taste

a couple drops Sriracha Sauce

Mix the cream cheese, green onion, and crab

in a bowl. I used the flake style imitation crab. Next

time I would like to try this with the real crab.

Add salt and pepper to taste. I did not add salt, 

because the crab added plenty for me. Drop in a few 

drops of sriracha sauce. Taste to see if you want more.

Spread your bread with the mix.

Split your tablespoon of butter between the two 

slices of bread, and grill on medium to low heat.

Watch your bread carefully, as it can burn in no time.

I speak from experience.

Enjoy!

Thank you to i am a food blog for the perfect recipe!

I will be seeing you again!

Chicken Parmigiana!~Secret Recipe Club

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Chicken Parmigiana is one of my all time favorites! I just love the creamy, cheesy, gooey Mozzarella and Parmesan cheese piled high atop a really deep tomatoey, marinara sauce, and moist, lightly breaded chicken. It's just so ~ Yum! Well, today is my day for Secret Recipe Club, and my assigned blog this month is The Savvy Kitchen. This is a great blog written by Amy, who loves to cook, and is getting married in just a couple months. Congratulation and Best Wishes, Amy! Amy has lots of fun, tasty looking recipes, you must try out~starting with this chicken parmigiana!

Chicken Parmigiana

1-1 1/2 pounds boneless, skinless Chicken Breasts

Salt

Pepper

3/4 cup Flour

2 Eggs

1 tablespoon Water

3/4 cup Seasoned Bread Crumbs

Olive Oil

Mozzarella Cheese

Parmesan Cheese
Pasta

2 cups Marinara Sauce

1  32 ounce can San Marzano Crushed Tomatoes

3 Garlic Cloves

1 tablespoon Olive Oil

I made my own tomato sauce for this recipe. 

 The recipe calls for 2 cups of Marinara sauce, and my family

loves the sauce I make, and it's so simple!

Let's make the sauce first.

Chop your three cloves of garlic.

Place one tablespoon of olive oil in your pot,

and add the chopped garlic.

Let it cook until light brown.

Add your can of crushed tomatoes. 

Let cook for 20 minutes on medium low.

Stir a couple of times.

Let your sauce sit on low while you prep your chicken.

Preheat your oven to 400 degrees.

We need to pound out the chicken, and make it a little thinner.

Cut a piece of wax paper, fold it in half, and place your first piece

of chicken on the wax paper.

Fold wax paper over the chicken.

I could not find my meat mallet, so I used a can to 

pound out the chicken. I pounded from the center, out,

just flattening the chicken a little.

Now, lets put together our assembly line.

Make an egg wash by adding the 1 tablespoon of water

to the two eggs. 

Mix well.

Place the flour, salt and pepper in a bowl. 

I try not to use salt, if I can avoid it, so I substituted

garlic powder for the salt.

 It worked out great and was delicious!

Place your seasoned bread crumbs in a bowl, or on a plate.

Take a piece of chicken, and dip it in the flour.

then coat the piece of chicken by dipping it in the egg,

and finally in the bread crumbs.  

Continue to do this with all of your pieces.

Heat a frying pan with some olive oil, 

and when it becomes hot,

 add your piece of chicken.

This is totally optional, but I wanted to make the marinara 

smooth, so while the chicken was frying, I put the

sauce in the blender, and pureed.

Use a 9" X 13" oven safe pan.

Spray the bottom with pan spray.

Spoon 2-3 spoonfuls of sauce in the bottom of the pan.

Add your chicken pieces on top of the sauce.

I left one piece plain and it was delicious.

Spoon some of the sauce onto your 

pieces of chicken.

Sprinkle the mozzarella and Parmesan on top of the sauce.

Bake for 5-7 minutes.

Cook your pasta.

Place the pasta on your plate, top with sauce,

and top with your chicken.

Serve with garlic bread!

Enjoy!

Thanks Amy, for a delicious dish that is quickly

 becoming a family favorite!

Grasshopper Bars and Club Baked!

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It's that time again! Time for Club Baked! This time around we made a delicious dessert called Grasshopper Bars! So tasty, and just perfect for spring! You can get the recipe from our hostess this round, Kirsten. You can also find the recipe in the book we are using, Baked Explorations, written by Matt Lewis and Renato Poliafito.

This recipe took some time to make, but it was so worth it. 

I did make one change to the recipe. The center cream is

 actually green, but it is hard to tell in the picture. I should have made

it darker, but when I was mixing in the color, it looked so pretty! 

I mixed it because I did not use the creme de menthe.

I used 3 tablespoons of additional whipping cream,

1/2 teaspoon of mint flavoring, and 2 drops of  liquid 

green food color. It was wonderful!

This recipe would be great for a luncheon or a brunch.

It's perfect because you can make it ahead of time,

which is always a big help!

Thanks for joining me today!

Next Club Baked~Baked Cheese Grits!