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Showing posts from July, 2014

Chicken Caesar Salad Bagel Sandwich

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Another great sandwich for poolside!  All the elements of a caesar salad without the bowl and fork.    I left my bagel untoasted, and made it a more filling meal by adding some chicken chunks.   So good, so easy!





* Exported from MasterCook *

                         Chicken Caesar Salad Bagels

  3        tablespoons Ken's Light Caesar Dressing
  2        plain bagels
     1/2      teaspoon  black pepper
  2               thin  red onion slices
  1                cup  torn or shredded romaine lettuce
     1/2           cup  shredded Parmigiano-Reggiano cheese -- (2 ounces)
6 oz Perdue Short Cuts Honey Roasted Chicken

1. Spread dressing evenly on cut sides of bagels. Sprinkle with pepper.

2. Layer shredded cheese, onion, lettuce and chicken on one half of bagel, top with other half.

Source: Cooking Light, August 2011
  "http://www.myrecipes.com/recipe/caesar-salad-bagels-50400000114451/"

Jalapeno Cheddar Chicken Melts

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Because Tim was indulging in some ribs for lunch, I got to choose a recipe from my stack that I wanted to try for myself.     I took some liberties with this one  based on what I had on hand and the rush I was in to eat lunch after being out most of the morning.

I used some Cheddar Parmesan cheese bread from a local bakery for the base, toasted lightly.  I had Perdue Honey Roasted Chicken chunks.   I put them into a bowl and shredded them as best as I could.       I didn't measure the ricotta or the jalapenos, just eyeballed it.   Went a little too heavy on the ricotta, I was afraid of it drying out in the oven.    Added both to the bowl, stirred it around and then put it in the microwave for about 35 seconds (our fridge is really cold and I wanted to make sure that everything was heated through in the end).    I scooped it onto the bread and then added a slice of Sargento Thin sliced Cheddar on each piece.

This was so good and so easy.   I always have leftover chicken breast an…

Jalapeno Rainbow Veggie Sandwich

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Been spending a lot of time poolside at my parent's house since school got out.   We pack the cooler with sandwiches and snacks and just hang out.    After a month of lunch meat, I went searching for something different that was still simple to make and easy to transport.  

Right now there are always prepped veggies in my fridge for salad or snacking, so this came together very quickly.  Since I'm the only jalapeno lover, I made up the total amount of cream cheese spread and put the rest of it in a specially marked container.   I used 1/3 less fat cream cheese, and because I never have green onions when I need them, Penzey's dried chives.      I think very thin slices of purple onion would be awesome on this too, or even zucchini and summer squash.   

Thank you to Cheri at Kitchen Simplicity for getting me out of my "same old, same old" sandwich rut!







* Exported from MasterCook *

                 JalapeƱo Rainbow Veggie Bagel Sandwiches



  Amount  Measure       I…

Garden Hot Dogs

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Today is National Hot Dog day!   My son rarely requests them and when he did this morning I jumped on  the chance to try this recipe.  Even though we’ve got cooler temps than last week, it’s still super humid so I declined to turn on the oven.   Instead, I softened the cream cheese and loaded it inside the buns, which I then buttered and toasted on the griddle while the hot dogs were cooking.

For the dressing, I quartered up the radishes and mini cukes, diced the onion, and swapped thyme for the dill.    Absolutely amazing.  Huge thanks to Sommer for this excellent recipe, be sure to go check out her blog!

Garden Hot DogsPrint
With ImageWithout Image ingredients:8 hot dogs or polish sausages8 hot dog buns8 oz. cream cheese -- softened1 cup thinly sliced radishes1 cup thinly sliced cucumbers1/4 cup thinly sliced red onion1 Tb. fresh chopped dill - used thyme1 Tb. Apple Cider Vinegar2 Tb. olive oil1 Tb. honeySalt and Pepper instructions:Heat a griddle over medium high heat. Combine vi…

Bacon wrapped Beer Brats

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Brats.  We eat a lot of them in the summer.   Also hot dogs, kielbasa, Italian sausages.   They can get monotonous after a while.    I've done the Brat hot tub before, and I've made bacon wrapped hot dogs before, and this recipe seemed like a great combination of the two ideas.     

I added a bit of maple sugar to the liquid mixture.     We went straight Dijon mustard as a dipping sauce.  These got devoured quickly and will definitely be made again and again!   Thank you Girl Carnivore  :)


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With ImageWithout Image Bacon Wrapped Beer BratsAuthor: Jolene's Recipe Journal Ingredients:6 strips center cut bacon1 bottled lager- used Sam Addams Summer Ale1 tablespon Worcestershire sauce1/2 teaspoon dry mustard1/4 teaspoon garlic salt1 heaping tablespoon maple sugar6  beef brats Instructions:Preheat the oven to 450 degrees F. Bake bacon on a foil lined pan with a wire rack set inside for 10 to 15 mins. Bacon should not be crisp or cooked through. Turn oven down to 350 degrees.…

Ice Cream in a Can!

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Looking for something new to entertain the kids during the dog days of summer?  Made this with Jake yesterday, we had such fun with it. I subbed whipping cream for the half and half, it was what I had on hand.


Instead of bags, I put the ingredients in a small coffee can, taped the lid on, then put it inside a larger coffee can.

We layered the ice and rock salt, put the lid on, then taped that lid on. .


We rolled and shook the can for about 10 mins


For a more firm ice cream, I'd recommend freezing it for about 15 or 20 minutes before serving, but Jake liked the soft serve consistency.





Ice Cream in a Can!Print
With ImageWithout Image Author: Jolene's Recipe Journal Ingredients:1/2 cup milk1/4 cup half and half1 tablespoon sugar1/4 teaspoon vanilla extract2 coffee cans, one small and one largeIceKosher salt Instructions:In a small coffee can, add the milk, half and half, sugar, and vanilla extract. Tape lid on securely. Place inside larger can.Add ice and salt in layers around…