Mediterranean Veggie Sandwhich

Sorry, I don't have a pic of this...I ate this today at a restaurant in Kennewick, Wa.  It was so good I just kept munching away...and then when I was done I thought,,,,hey, that was so good I should put it on my blog...but heck, there is nothing left to take a picture of.  So here is the recipe, trust me it is great!

For one sandwhich:

2 slices multigrain bread
2 T. humus
1/2 T. pesto
2 slices provolone cheese
cucumber, peeled and sliced
lettuce
tomato-sliced
red onion slices

 Spread  humus and pesto onto one slice of the bread.  Top with one slice of the provolone.  Top cheese with lettuce, tomato slices, onion slices, and cucumber slices.  Top all of this with one more slice of provolone, then the remaining piece of bread.  Cut in 1/2 and enjoy!

Snickerdoodle Muddy Buddies (or Puppy Chow)

No this is not a recipe for your pups.  This is a snack made with Rice Chex.  There are tons of variations out there on the net.  I have a husband and a grand daughter who love snickerdoodle cookies..so this recipe is just for them.  These are sweet and crunchy.  It makes 6 cups in about 10 minutes.
Note:  I did have difficulty with my white chips melting correctly.  I just finally added a T. of butter and about 4 T. milk to fix it.

6 C. Rice Chex Mix

1 3/4 C. white chocolate chips

3/4 C. powdered sugar

1/4 C. granulated sugar

2 tsp. cinnamon

Put the  Rice Chex  into a large bowl.

 Combine powdered sugar, granulated sugar and cinnamon in a large plastic ziplock bag.

3. Melt white chocolate chips in the microwave at 30 second intervals until melted.  See note above if your chocolate stays thick.

. Pour over Chex and stir until coated.

Spoon into your large plastic bag with the cinnamon/sugar mixture, seal and shake until coated.

 Pour onto a  waxed paper covered cookie sheet to let cool. 

 

 

Chicken Caesar Salad Sandwhiches

Today promises to be hot, so I got out my trusty crock pot to help keep the kitchen cooler while making dinner.  I saw this recipe on Pinterest, and thought it looked worth trying.  Everyone loves a Caesar salad..so why not as a sandwhich?  This recipe is super easy and would be great for dinner if you are a working and need a nice dinner that keeps your kitchen cool.  Try it today!

Serves 2-3

2 chicken breasts
Cook these all day (6-8 hours) in your crock pot on low with 1/2 c. water.

When you are ready to eat, drain off the water and shred the chicken.  Mix in
1 c. of your favorite Caesar dressing ( I used Ken's brand.)
 1/2 c. Parmesan cheese
1 T. chopped parsley
Serve on rolls (I used Kaiser rolls) with shredded lettuce.

Macadamia Nut Chocolate Chip Slice and Bake cookies

I promised my sweetheart I would bake these cookies for him yesterday.  Then I went in to my classroom and ended up working all day.  So when he got home..no cookies.  This morning I decidedto get up and keep my promise by getting these baked while the kitchen was still cool.  I love slice and bake cookies...just put together the batter, refrigerate for and hour, slice and bake.  So easy.  These cookies are exceptionally good...if you don't want to use macadamias any other nut would work.

Makes about 40

3/4 c. unsalted butter
3/4 c. brown sugar, packed
2/3 c. powdered sugar
1 egg
1 t. vanilla
2 1/2 c. flour
1 t. baking soda
1 t. salt
2 c. chocolate chips--those little mini ones work really well in this recipe
1 c. chopped macadamia nuts
 Beat butter and sugars together with a mixer until fluffy.  Add egg and vanilla and beat until well combined.  Add in flour, salt and baking soda.   Stir in chips and nuts.    Divide dough in half.
Place two sheets of waxed paper on work surface.  Spoon dough into a 10" strip down the edge of  one of the papers.  Form into a log shape and wrap in waxed paper.  Do this for the other 1/2 of the dough.  Refrigerate for one hour.

Slice with a sharp knife, keeping slices about 1/2" thick.  Arrange on baking sheets.  Bake at 325 for 14 minutes.  Let set on the baking sheet for 5 minutes before transferring to racks to cool.

Jillian Michael's Fattoush Salad

Tonight it is hot and I worked all day in my new classroom so I don't feel real motivated to put on a grand dinner.  This salad is light and healthy.  Jillian Michael submitted this recipe as a good meal when you want to eat right. 

1-1/4 cup garbanzo beans
3/4 cup cucumber, 1/2 dice
1-1/4 cup cherry tomatoes
3 oz feta cheese
1/4 cup pink radishes, shaved
3/4 cup toasted whole-wheat pita
1 lb-2 oz baby romaine, washed and chopped
Edible flowers (optional)
For Dressing
2 tsp red wine vinegar
1/4 tsp dried thyme
2 tsp Dijon mustard
1/2 tsp fresh garlic
2 tsp water
1/4 oz olive oil
Directions
To make vinaigrette, combine vinegar, thyme, Dijon mustard, water, and garlic in a stainless steel bowl. Slowly stream in the olive oil while whisking to create emulsion. Then, in a large salad bowl, gently toss all the ingredients (excluding feta cheese) along with the dressing to coat evenly. Crumble feta cheese over the top of each plate. Drizzle with vinaigrette and garnish with edible flowers.
Recipe courtesy of Jillian Michaels Freshology Gold

Key Lime Pie with Macadamia Shortbread Crust

Yum!  My sweetheart loves both key lime pie and macadamia nuts so it was a given that eventually I was going to make him this pie.  I just brought back some macadamia nuts from Hawaii, so the time is now!  This pie goes together very quickly, but make sure you allow time (4 hours) for it to set up in the refrigerator before eating.

I found this recipe on Taste of Home and have copied it using their directions.

• 1 c. crushed shortbread cookies--I used Lorna Doone
• 1/2 cup finely chopped macadamia nuts
• 1/4 cup sugar
• 1/3 cup butter, melted
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup Key lime juice or lime juice
• 1 cup heavy whipping cream
• 1/4 cup coarsely chopped macadamia nuts

Directions

• In a small bowl, mix cookie crumbs, macadamia nuts and sugar; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate 30 minutes.
• In a large bowl, beat cream cheese until smooth. Beat in milk and lime juice until blended. Transfer to crust. Refrigerate, covered, at least 4 hours.
• In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with macadamia nuts. Yield: 8 servings.

Southwestern Chicken Egg Rolls With Creamy Guacamole Dip

This little recipe would make a great appetizer...or you can serve them next to a meatless taco salad for a great lunch or dinner.  I have made mine with chicken, but you could also use shrimp or even leave the meat out and have a vegetarian version.  I served mine with a guacamole dip..but a bowl of salsa would also work.  These are great because they are just baked in the oven saving tons of fat.

1 cup frozen corn, thawed
1 cup of canned black beans, rinsed and drained
1 cup shredded Monterey Jack cheese
1jalapeno, diced
1/4 c. onion, finely chopped
1/2 tsp ground cumin
1/4 tsp chili powder
1 cooked chicken breast, diced
1 package of egg roll or wonton wrappers

Combine all ingredients except wrappers.  On a wrapper place 2 T. filling,

 start to roll up..

fold in sides

 and continue to roll. Moisten the end of the eggroll wrapper.

 Place on a cookie sheet sprayed with cooking spray.  Spray the top of the egg rolls and bake at 400 for 20 minutes.

This guacamole dip is to dive for..healthy ingredients but so incredibly good.  I have copied this recipe from the "Two Peas In A Pod" blog site...if you haven't checked them out you should!

Ingredients:

1/2 cup plain fat-free Greek yogurt (I use Chobani)
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste
Pita chips, tortilla chips, cut up veggies-for serving

Directions:

1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.
2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.

Hawaiian Crockpot Chicken

Crockpots are a great way to make a meal when the weather gets hot.  You can have a nice  hot cooked dinner without heating up the kitchen.  This is a very simple chicken dish that only has a few ingredients.  It goes together quickly and then all you have to do is let it cook in the crockpot.  Make up some rice with it and some sliced pineapple and you have dinner.

1 c. pineapple juice
1/2 c. brown sugar
1/2 c. soy sauce
1 t. ginget
1 clove of garlic minced
Mix all these ingredient and pour into the crockpot.  Top with 4 chicken breasts.  Cook on low for 6-8 hours.

Chocolate Chip Pretzel Cookies

I have not baked for my sweetheart for at least a month.  So today I decided to give this recipe, which I found on the blog "Chocolate Chocolate" a try.  Instead of nuts, this recipe relies on crushed pretzels for crunch.

• 2 1/2  cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups chocolate chips
• 1 cup broken pretzels 

With a mixer combine sugars and butter until well combined.  Mix in vanilla and eggs.  Add flour, salt, and baking soda.  Then mix in the chocolate chips and pretzels.

Drop onto a greased cookie sheet and bake 8-10 minutes.

Panera Bread Roast Beef and Smoked Gouda Pannini

We recently got a Panera Bread in our neck of the woods and I love it!  I have been on their website looking for recipes that I love.  I hadn't tried this one, but my husband loves smoked gouda so I though it was worth a try.  Here is the recipe directly from their website:

Ingredients

• ¼ cup light mayonnaise
  
• 1 tablespoon prepared horseradish
  
• 1 tablespoon minced red onion
  
• 8 thin slices Panera Bread Sourdough Loaf
  
• 8 thin slices (about 12 ounces) rare roast beef
  
• ¼ cup A.1. steak sauce
  
• 1½ cups (1½ ounces) baby arugula leaves
  
• 2 cups (8 ounces) grated smoked Gouda
  

Directions

1. Warm a panini press or heavy skillet over medium-high heat.
2. Combine the mayonnaise, horseradish, and onion, and spread the mixture over the bread.
3. Drizzle each slice of beef with a little steak sauce, distributing it evenly. Place two slices of beef onto each of 4 bread slices, and top with evenly divided amounts of arugula and cheese. Add the remaining bread slices, compressing the sandwiches slightly.
4. Coat the outside of the sandwiches with cooking spray, and heat them in a panini press—or skillet under a heavy weight (such as another skillet)—until they are browned and the cheese melts, 3 to 4 minutes per side.

Harvest Apple-Chicken Spinach Salad

Summer is salad time to me.  When the weather gets warm I am not in the mood for a big heavy dinner.  Plus there is an abundance of great fresh produce at the farmer's market.  When I went to the market today I picked up some beets and spinach.  Perfect for this salad.  I roasted the beets by putting them in the oven for about 30-40 minutes at 350.  Then just skinned and cubed them.  If you don't want to go thru all that there are pre-prepared beets in the produce departments of grocery stores now.  Or you could always used canned beets.
This is a nice fresh salad full of ingredients that are great for you.

1 chicken breast, cooked and cubed (for a vegetarian version just leave this out)
10 0z. baby spinach leaves, washed and dried
1 medium apple, cored and diced
4 oz. feta cheese (if you do not like feta feel free to add another cheese-Gouda would be great)
1/4 c. chopped almonds
4 small beets, cooked and diced

Toss all these ingredients together.  Chill.  Just before serving toss with dressing.

Dressing:
1/4 c. minced onion
3 T. apple cider vinegar
3 T. white wine or champagne vinegar
2 T. sesame seeds
pinch of paprika
2 T. sugar
1/2 c. olive oil
Whisk all ingredients together.

Macaroni Potato Salad

Nope that title is not a typo.  While vacationing here on Oahu, HI we went to a luau.  And on the buffet line was this dish.  Basically macaroni salad and potato salad mixed together in one dish.  Hmm...I thought...why not?  When I tried it, it was actually pretty darn good.  What an idea!  Combine two favorite salads into one!  So here is my version...give it a try...maybe for that 4th of July barbeque that you need to bring a dish to.

• 4 cups Elbow Macaroni
• 6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)
• 1/2 c. sweet pickle relish
• 1/2 cup Mayonnaise
• 1 Tablespoon white Vinegar
• 4 potatoes, boiled until tender, peeled and cubed
• 4 hard boiled eggs, cubed
• 1/2 c. chopped celery
• 1/4 c. chopped onion  
•  
• Bring about 4 c. water to boil in a large saucepan.  Put in macaroni and boil for 12 minutes or until tender.  Drain and cool.  Mix macaroni with remaining ingredients.  Refrigerate until ready to serve.  Salt and pepper the top before serving.

Barbeque Chicken Macaroni Salad

It is getting hot out there now that it is summer.  This recipe combines the great taste of two hot summer day ingredients: barbeque chicken and macaroni salad.  It has a much smaller ratio of mayonnaise, and that could even be swapped out for greek yogurt or sour cream.  This just may be the perfect 4th of July dish to bring to that get together.  I found the recipe on  the website "Kitchn."
2 chicken breasts, cooked and diced
1/2 pound elbow macaroni (about 2 cups)
1 red or green pepper, diced
1/2 red onion, diced and soaked in cool water for 15 minutes
3-4 stalks celery, diced
1 tomato, seeded and chopped small
2 Tablespoons cider vinegar
1/4 - 1/2 cup mayonnaise
1/4 - 1/2 cup barbecue sauce
Salt and Pepper
Cook the macaroni in boiling water for about 10-12 minutes. Drain and rinse with cold water.
In a large bowl, combine the macaroni, all the vegetables, and the chicken. In a small bowl, combine the cider vinegar, 1/4 cup of mayonnaise, and 1/4 cup of barbecue sauce. Stir this into the salad mix. Taste, season with salt and plenty of black pepper, and add more mayonnaise or barbecue sauce as desired.