Wednesday, July 30, 2014

Chicken Caesar Salad Bagel Sandwich

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/"

Saturday, July 26, 2014

Jalapeno Cheddar Chicken Melts

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 and get tired of doing the same thing with it, and this is a great way to use it up.     Thank you Em @ The Pig and Quill for the recipe, be sure to go check out her wonderful picture, mine is not a good representation of the dish at all. The sun kept going in and out and I wanted to eat and not play with the camera!


                     
* Exported from MasterCook *

                      Jalapeno Cheddar Chicken Melts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 Perdue Honey Roasted already cooked chicken
     1/4           cup  chopped jarred jalapenos (eyeballed amount)
     1/2           cup  ricotta cheese (eyeballed amount, a bit too much)
4 slices Sargento Thin Sliced Cheddar)
2            slices Cheddar Parmesan bread from local bakery

Toast bread.  Combine chicken, jalapenos and ricotta.    Warm through in microwave, about 35 seconds.   Top toasted bread with chicken mixture.   Top with sliced cheese.    Pop under the broiler until cheese is melted and bubbling.    Enjoy!


Source:
  "http://thepigandquill.com/2013/06/01/jalapeno-cheddar-chicken-melts/"

Thursday, July 24, 2014

Jalapeno Rainbow Veggie Sandwich

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 *

                 Jalapeño Rainbow Veggie Bagel Sandwiches



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4-5                    cheese bagels -- sliced and toasted (I used plain)
  1              large  tomato -- thin slices
  3             medium  carrots -- I used matchstick cut
  1              small yellow bell pepper  -- sliced thinly
  1             medium  cucumber -- thinly sliced
  1              bunch  microgreens (or spinach) -- used romaine
  3                     radishes -- thinly sliced
                        salt and pepper -- to taste
                        Jalapeno Popper Cream cheese spread
  4                oz.  spreadable cream cheese (used 1/3 less fat)
  1                     jalapeño -- seeded and minced
  1                     green onion -- thinly sliced (used Penzey's dried chives)
                        salt and pepper -- to taste

Combine Jalapeno Popper cream cheese ingredients.   Toast bagels and let cool.   Spread Jalapeno mixture on both sides of bagels.   Layer veggies on one half, sprinkle with salt and pepper if desired.     Add top bagel and enjoy   :)

Source:
  "http://kitchensimplicity.com/jalapeno-rainbow-veggie-bagel-sandwiches/"

Yield:
  "4 -5 sandwiches"



Wednesday, July 23, 2014

Spur of the moment decision- Corn dogs

I don't fry very often, but the other night I had a craving for corn dogs.    All day long, I tried to talk myself into these, but incredibly hot temperatures made turning on the oven not so desirable.     Since I hadn't planned on frying, I just googled a few recipes, and came up with this one.   

For myself, I used Hebrew National 97% fat free dogs, and Oscar Mayer Beef Franks for the guys.   I followed the recipe as given except I cut back on the chili powder to about 3/4 of a teaspoon.    It all came together quickly, and Jake loved them.    I found them to be a bit gritty and they puffed up to a huge size.    I also did a few jalapenos stuffed with cream cheese, and those turned out gigantic as well.   3 teaspoons (which is a tablespoon) of baking powder seems like a lot...   I'm not sure I'd ever make this particular recipe again, but if I did, I'd definitely play with the ratio of cornmeal and cut back that baking powder amount.




Tuesday, July 8, 2014

Bacon wrapped Beer Brats

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  :)





                     
* Exported from MasterCook *

                         Bacon Wrapped Beer Brats


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             strips  center cut bacon
  1                     bottled lager- used Sam Addams Summer Ale
  1                 tablespon  Worcestershire sauce
     1/2           teaspoon  dry mustard
     1/4           teaspoon  garlic salt
1 heaping tablespoon maple sugar
  6                     brats


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.     Blogger suggests replacing the foil, I did not have much grease so I didn't.

Combine beer, worcestershire, dry mustard, garlic salt and maple sugar in a large skillet.   Pierce the brats and add to the mixture.    After it reaches a boil, simmer for 15 mins, making sure to flip brats for even cooking.   Remove and let cool a bit so you can handle them.

Wrap each brat with a slice of bacon and secure with toothpicks.   Lay them on wire rack, cook for 15 to 20 mins, flipping to crisp both sides.  




Source:
  "http://girlcarnivore.com/bacon-wrapped-beer-brats/"