Grilled Turkey and Swiss Sandwich

Matthew and I LOVE this quick and insanely delicious sandwich, not to mention filling because you can make as many as you'd like. I found it back in the spring and we have decided we love these sandwiches any month and for any meal. I don't have any photos of our sandwiches because we eat ours the moment they are done. So, for more photos and a step by step you can check out the recipe at, Jamie Cooks It Up!

My advice: The sauce is awesome and you should go with making it strong, but the sandwich can stand on it's own two feet if you decide to go a bit more mellow. I also guesstimate on all the measurements because you can't go wrong with making it how you like it. Load up everything how you like and you will have a filling and amazing tasting sandwich.


1 loaf french bread
soft butter
1 1/2 - 2  pounds thinly sliced turkey
1 pound thinly sliced Swiss cheese
2 - 3 tomatoes

1 C mayonnaise
1 1/2 T stone ground mustard (you can use plain mustard if that is all you have)
1 1/2 T red onion, chopped fine (if you want more add more)
1 t dried thyme (1/2 tsp ground thyme works too)
How To

1. Stir all ingredients for sauce together in a bowl
2. Butter one side of bread, plop it in a small skillet pan, spread on the sauce, cheese, tomatoes, turkey and then butter and sauce up the other piece of bread and place it on top. (Make it like you were making a grilled cheese sandwich- EASY)
3. I sometimes cover the pan with a lid if my cheese is a bit thicker and needs help melting, but you don't need to use a lid.
4. Flip it over and cook the other side
5. Cut it diagonally (it tastes better). 


Creamy green chile chicken enchiladas

Holy cow, these are awesome. Sky said they were the best enchiladas he's ever had. I got the recipe from Mel's Kitchen Cafe. I followed the recipe exactly except for the cilantro. We don't do cilantro over here.

3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream
8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro
Preheat oven to 375 degrees.
In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.
In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full.
Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.


Creamy Chicken Soup

Yesterday was the first cold and stormy day of Fall so of course last night I broke out the soup recipes. I like this one because it's super fast to make and a comfort food to boot. Since I have left overs, my one and only EVER love of my life (to whom I've been married to for 32! years today) and myself are going to take this soup up to the mountains and have lunch while we watch the snow fall. A beautiful life.

2-3 Chicken Breasts or 1 Rotisserie Chicken (I just use however much of it I'd like)
1/2 Cup each of diced Celery and Carrots (I add way more carrots)
1 medium Onion chopped (about 1 cup)
2- 14 oz. cans Chicken Broth
2 cans Cream of Chicken Soup
1 Cup Half & Half
8oz. package of Wide Egg or Homestyle Noodles

Simmer celery, carrots and onions in chicken broth until barely tender.
While vegetables are cooking, cook noodles and set aside.
Add the cans of Cream of Chicken Soup to the veggies. Add Half & Half and stir carefully with wire whisk. Add chicken and noodles. Serves 6