Caesar Strip Steaks

1 c creamy Caesar salad dressing
2 tsp minced garlic
1 tsp salt
1 tsp pepper
8 beef chuck tender steaks

Preheat oven to 450F.  In a small bowl combine the first four ingredients; dip each steak into mixture and then place in baking pan.  Bake for 10-12 minutes and then flip steaks over, baste with extra Caesar dressing if desired and then bake for an additional 10-12 minutes.

Best-Ever Grilled Cheese Sandwiches

4 TBS mayo
2 tsp dijon mustard
8 slices sourdough bread
italian seasoning for sprinkling
4 slices swiss cheese
4 slices cheddar cheese
12 cooked bacon strips
4 TBS butter, softened

Combine mayo and mustard; spread over 4 bread slices.  Sprinkle with italian seasoning; then layer each with swiss cheese, bacon, cheddar cheese, and top with remaining slices of bread.  Spread the outsides of the sandwiches with butter.  In a small skillet over medium heat toast sandwiches 3-4 minutes on each side or until lightly browned and cheese is melted.

Buffalo Chicken

4 boneless skinless chicken breasts
1/4 tsp salt
1/4 tsp pepper
2 eggs
1 c seasoned bread crumbs
4 TBS canola oil
1/4 c buffalo wing sauce
1 c shredded italian blend cheese

Flatten chicken to 1/2 in thickness.  Sprinkle with salt and pepper.  In shallow bowl whisk eggs; in a separate shallow bowl place bread crumbs.  Dip the chicken in the eggs, then coat with bread crumbs.  In a large skillet over medium heat, cook chicken in oil 10 minutes on each side or until chicken juices run clear.  Add wing sauce; turn to coat chicken, and sprinkle with cheese.  Cover and cook until cheese is melted.

Spinach-Stuffed Chicken Pockets

10 oz frozen extra fine chopped spinach, thawed
2 tsp plus 1/4 c olive oil, divided
1 garlic clove, minced
6.5 oz garlic-herb spreadable cheese
1 c seasoned bread crumbs, divided
1/2 tsp salt, divided
4 boneless skinless chicken breasts
1 egg, lightly beaten
1/4 tsp pepper

Preheat oven to 400F.  In a large skillet saute spinach in 2 tsp olive oil for 4 minutes.  Add garlic; cook 1 minute longer.  Remove from heat and stir in cheese, 2/3 c breadcrumbs and 1/4 tsp salt.  Cut a pocket in each chicken breast and fill with spinach mixture.  Place egg in shallow bowl; in another shallow bowl combine pepper, and remaining bread crumbs and salt.  Dip chicken in egg, then coat with breadcrumb mixture.  Bake for 25-30 minutes.

Parmesan Chicken Nuggets

1/4 c butter, melted
1 c panko bread crumbs
1/2 c grated Parmesan cheese
1/2 tsp kosher salt
1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch cubes

Preheat oven to 375F.  Place butter in a shallow bowl.  Combine bread crumbs, cheese, and salt in another shallow bowl.  Dip chicken in butter, then roll in crumbs.  Place chicken in a single layer on 15x10x1 baking pans and bake 18-22 minutes until no longer pink, turning once.

Open-Faced Texas Burgers

2 TBS chopped onion
1 small garlic clove, minced
1/8 tsp dried thyme
1 1/2 c shredded Colby-Monterey Jack cheese, divided
1 lb ground beef
4 slices frozen garlic Texas toast
1 c tomato sauce
1 1/2 tsp packed brown sugar
1 TBS Worcestershire sauce
1 TBS A1 steak sauce

In a large bowl combine onion, garlic, thyme, and 1 c cheese.  Crumble beef over mixture and mix well; shape into four oval patties.  In a large skillet cook burgers over medium-high heat 7-9 minutes on each side or until meat is no longer pick.

Meanwhile prepare texas toast according to package directions.

Mix together tomato sauce, brown sugar, Worcestershire sauce, and steak sauce in small bowl; once burgers are done spoon sauce over the burgers, cook for an additional 1-2 minutes; flip burgers and spoon remaining sauce over the other side and cook for an additional 1-2 minutes.  Sprinkle with remaining cheese and serve burgers on toast.  For sauce remaining in the pan serve it drizzled over the assembled burgers.