Buffalo Chicken Grilled Cheese Sandwich

Uh yeah. If you like buffalo sauce, go make this. I'm not saying anything else.

Ingredients

• 1/4 cup cooked shredded chicken, warm
• 1 tablespoon hot sauce
• 1/2 tablespoon mayo (optional)
• 1 tablespoon carrot, grated
• 1 tablespoon celery, sliced
• 1 tablespoon green or red onion, sliced or diced
• 1 tablespoon blue cheese, room temperature, crumbled
• 1/4 cup cheddar cheese, room temperature, grated
• 1 tablespoon butter.

Directions

1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
2. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Notes: I omitted the celery and mayo. I also used a butter substitute for the bread.

Source

Cherry Chicken Salad Croissants

I love dried cherries. I put them in my salads. I eat them plain. I like finding new recipes to use them. I bought a 20lb bag. :/

With that being said, I offered to coordinate the menu for Carl's family's Easter Egg Hunt. I suggested and said I would bring Cherry Chicken Salad Croissants. Plus, I was hosting a light lunch for Carl's immediate family on Easter day, so I knew I could make a really big batch and use it twice. The only problem was that I had made a cherry chicken salad before, but I didn't love it. I almost just made it again, but wow, am I glad I didn't! I went with this one from The Novice Chef. Perfection. So many compliments and I will search no further!

Ingredients:

4 cups of cubed cooked chicken
1/2 cup pecans, coarsely chopped
1 rib celery, finely diced (I omitted, I like celery but sometimes find it overpowering)
2 medium shallots, minced
3/4 cup dried Michigan Cherries
1/3 cup light mayonnaise
1/3 cup fat free greek yogurt
3 tbsp. white wine vinegar
1/2 tsp. salt
1/2 tsp. pepper

Directions:

Combine all ingredients and adjust any seasonings as needed. You can eat it immediately, but I like to let the flavors develop a little while before eating. So I suggest letting it sit in the fridge for about 30 minutes or so before eating!

*Definitely let it sit overnight!

Grilled Turkey, Brie & Apple Sandwich

So I've told you about Lindsay, right? Well she keeps me sane during the day. Lots of times it's with recipes she finds on other blogs. Well, the other day she found this one. Wowsa. I love simple things like this once in awhile since I'm home alone most weekdays. This was the perfect dinner for me tonight! Thanks Lindsay! And thank you Food Alla Puttanesca for blogging this lovely combination!
Turkey, Apple, and Brie Paninis
High-quality bread (I used homemade.)
Sliced turkey breast deli meat
Thinly sliced green apple
Dijon mustard
Thin slices of Brie

Spread a thin coat of Dijon mustard on each slice of bread. Layer turkey, Brie, and then apple. Heat George Foreman with panini plates or panini press. Spray with cooking spray and cook until bread is browned and cheese is melted. Cut diagonally in half and serve.

*My notes: I just grilled mine since I don't have a panini press- worked wonderfully. Also, be sure to not use too much dijon, it's a powerful flavor and can easily mask the brie.