Classic Chicken Salad

Classic Chicken Salad

Makes enough to fill about 40 slider sandwiches.

I love a classic chicken salad... who doesn't??  This is as classic as classic can be, so feel free to jazz it up if you prefer grapes, or dried cherries, or nuts, or any additional ingredients.
Inspired by: Hezzi D's Books and Cooks

3.5 lbs. boneless, skinless chicken breasts
1 c. mayo
2 T. Dijon mustard
2 T. lemon juice
4 celery ribs, minced
1/4 c. red onion, minced
1/4 c. green onion, minced
Salt and pepper

Poach chicken breasts and then chop into small pieces.  Combine with remaining ingredients and fill sandwich buns, or refrigerate until you are ready to serve.

Avocado Chicken Salad

Avocado Chicken Salad

Makes 3-4 sandwiches, or 6-8 "sliders"

Avocado is super tasty and heart-healthy.  After snapping the photo above, I realized crushed red pepper would have given this chicken salad the extra kick it needs, so be sure to add it!
Slightly adapted from: Key Ingredient

2 chicken breasts, cooked and shredded
1 avocado
2 T. mayo
1/4 onion, diced
1/8 c. diced celery
1/2 lime, juiced
Salt & pepper
Crushed red pepper
Sliced provolone cheese, if desired

If chicken is not already cooked, poach in water until no longer pink.  Shred with two forks.

Meanwhile, mash avocado in a large bowl.  Stir in mayo, onion, celery, lime juice, and chicken.  Season with salt, pepper, and crushed red pepper.

Serve on sandwich buns, with provolone cheese, if desired.

Slow Cooker Chicken Phillies

Slow Cooker Chicken Phillies

Serves 4-6.

This is such a simple recipe, but for whatever reason, I loved it!  Having good buns, toasting them with a melty white cheese, and slathering them with mayonnaise is key.  YUM!
Slightly adapted from: Food, Family, & Finds

2 T. butter
1 large onion, sliced
1 green bell pepper, sliced
3 boneless, skinless chicken breasts, sliced (I forgot to slice and it still worked out fine)
2 T. Dale's steak seasoning (or any steak seasoning)
sliced mozzarella cheese
hoagie rolls

Spray a 3-4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
Add butter, onion, and green pepper.
Toss chicken with steak seasoning, salt, and pepper, then add to slow cooker.
Cover and cook for 4-5 hours.
Shred chicken.
To serve, toast hoagie buns with mozzarella cheese in oven.  Slather with mayo.  Top with chicken mixture.

Eat and enjoy.

Gyro Burger Pitas

Gyro Burger Pitas

Serves 4.

These were fun, and different than our normal line-up for meals.  Both The Mr. and I both really enjoyed the change.  
Source: Our Best Bites

1 lb. lean ground lamb
4 cloves garlic, minced
1 1/2 tsp. dry onion
1 Tbsp. Dijon or coarse grain mustard
3/4 tsp. Kosher salt
1/4 tsp. black pepper
1 Tbsp. red wine vinegar
1/2 tsp. dry oregano
1 tsp. rosemary, dry or fresh and chopped
Tzatziki sauce
4 pitas or 6″ rounds of flatbread 
Fresh tomato and thin onion slices

Gently combine lamb, garlic, onion, mustard, salt, pepper, vinegar, oregano, and rosemary with your hands and shape into 4 oblong patties. Grill for 5-6 minutes on each side and remove from heat. Allow to stand for 5 minutes. Place on pitas or flatbread and add onions, tomatoes, and Tzatziki. Fold like a taco and serve immediately. For easy serving and clean-up, wrap in aluminum foil.

I sauted my onion slices instead of using fresh.  Use whichever is your preference!

Cubano Sandwiches

Cubano Sandwiches

Serves 1.

Here's a classic sandwich recipe to use up your leftover pork!

2 slices white bread
Leftover pork loin, thinly sliced
2 slices deli ham
2 slices Swiss cheese
Mayonnaise
Mustard
Butter, for buttering bread

Assemble sandwiches while heating a skillet over medium heat.  Butter outsides of sandwich then grill on skillet, until bread is golden brown and sandwich is heated through.

Cut in half and enjoy!

Brown Sugar and Balsamic Glaze Pork Tenderloin

Brown Sugar and Balsamic Glaze Pork Tenderloin

Serves 6.

Follow the link below for more appetizing photos of this dish, because it is fab.  My photo doesn't do it justice (wait, have I said that before?) because I am bad about staging dishes.  When dinner's ready, dinner's ready, and there are hungry mouths to feed!  So I snap one like this.  B-a-d, I know.  But trust me when I say that this recipe is worth your time... and it won't require much of it!  It's tender and juicy and the glaze is just delicious.  Leftovers make great sandwiches, so make the entire recipe!
Slightly adapted from: C&C Marriage Factory

Pork

3 lbs. boneless pork tenderloin (mine was divided into two 1-1/2 lb. tenderloins)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 5-6 hours. 

About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour or two of cooking. 

Serve with remaining glaze on the side.

Hummus and Veggie Sandwich

Hummus and Veggie Sandwich

Serves 4.

This is such a simple sandwich, some would say it doesn't even need to be posted.  But for someone like me, who used to cooking with some sort of meat most of the time, this was a fresh idea for my recipe box.  It will definitely remain there.  Loved these!

8 slices whole wheat bread
Hummus, your choice of flavor (I used roasted pine nut)
1 cucumber, thinly sliced
3 vine-ripened tomatoes, thinly sliced
~2 cups sprouts
~2 cups shredded carrots
~1-2 cups thinly sliced red onion
Spread hummus on all 8 slices of bread.
Top 4 slices with even amounts of vegetables.  Complete sandwich with other slice of bread.
Cut in half.  Serve.  Enjoy.

Turkey, Pesto, and Roasted Red Pepper Sandwiches

Turkey, Pesto, and Roasted Red Pepper Sandwiches

Serves 4-6.
A delicious sandwich and a great thing to serve at a party!
Inspired by: Dishing the Divine

1 loaf Ciabatta bread
1/2 cup pesto
1/2 jar roasted red peppers, thinly sliced
1 lb. roasted turkey breast
5 slices mozzarella cheese

Cut Ciabatta loaf in half.  Spread pesto over one half.  Top with roasted red peppers, turkey, and mozzarella cheese.  Complete sandwich with other half of bread.  Slice into 10 small sandwiches and serve.

Turkey Sloppy Joes

Turkey Sloppy Joes

Serves 4.
Easy and quick for any busy weeknight.
Source: Real Simple

1 tablespoon canola oil

1 pound ground turkey

1 onion, chopped

1 clove garlic, chopped

1 8-ounce can tomato sauce
1/4 cup dark brown sugar
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
kosher salt and black pepper
4 hamburger buns

In a large skillet, heat the oil over medium-high heat. Add the turkey, onion, and garlic and cook, breaking the meat up with a spoon, until browned, 3 to 5 minutes.

Mix the tomato sauce, sugar, barbecue sauce, and Worcestershire into the turkey mixture; season with ½ teaspoon salt and ¼ teaspoon pepper. Reduce heat and simmer until thickened, 3 to 5 minutes.

Serve the turkey mixture on the buns.

Chicken Bacon Ranch Freezer Subs

Chicken Bacon Ranch Freezer Subs

Makes 6.

Remember this post?  Well here's another "recipe" to add to your box if you have found you (or your spouse!  or your kids!) likes having subs at-the-ready in the freezer.  The Mister seems to be pulling these faster out of the freezer than I can keep them in there!

6 hoagie buns
2 large chicken breasts (about 1 lb.), thinly sliced
6 slices Swiss cheese
12 slices cooked bacon
Ranch dressing

Assemble sandwiches by spliiting hoagie buns and topping with:
-cheese
-sliced chicken
-Ranch dressing
-bacon

Fold sandwiches closed, wrap in plastic wrap, and freeze for later use.
When ready to eat, remove from freezer and thaw in refrigerator before warming in oven.
If you are in a rush, you can also remove from the freezer and prepare using the defrost setting on your microwave.

Chicken Cacciatore Sandwich

Chicken Cacciatore Sandwich

Makes 2.

A melty sandwich with all sorts of wonderful Italian flavor.
Inspired by: Rachael Ray

Olive oil
1/2 tomato, chopped
1/4 onion, chopped
1 t. minced garlic
1/2 green pepper, chopped
1/4 c. salsa
4 slices Italian bread
2 T. butter
2 slices Muenster cheese
1 chicken breast, cooked and sliced

Preheat oven to 350.

Heat olive oil in a saute pan over medium heat.  Add tomato, onion, garlic, and green pepper and cook until vegetables become fragrant and tender, about 5 minutes.  Stir in salsa and heat through. 

Meanwhile, spread butter on bread slices and "toast" in oven for 3-5 minutes.  Add sliced chicken to bread, top with cheese slices and return to oven until cheese melts.  Top with tomato mixture, add second slice of bread, and serve.

Pressed Picnic Sandwich

Pressed Picnic Sandwich

Fall is here and the weather is perfect for a picnic.  So pack up your basket with some wine, snacks, and this sandwich and head to your favorite spot.
Slightly adapted from: Donal Skehan

1 foot long ciabatta loaf, sliced in half lengthways
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
2 cloves of garlic, finely chopped
1 teaspoon of Dijon mustard
A generous handful of baby spinach or baby greens
10 marinated artichoke hearts
A small handful of sundried tomatoes (I used roasted red peppers instead)
8 slices of proscuitto
A good handful of basil, finely chopped
100g of goats’ cheese
1⁄2 red onion, very finely sliced
Salt and pepper to season

In a bowl whisk together the olive oil, balsamic vinegar, garlic and mustard.

Remove the toasted ciabatta halves from the tin and drizzle the base slice with a little of the dressing.

Arrange layers of the rest of the ingredients, baby spinach, artichoke hearts, sundried tomatoes, proscuitto, basil, goats’ cheese and red onion.

Drizzle over the rest of the dressing, season with sea salt and ground black pepper and pop the top slice of ciabatta on and press down.

Wrap in parchment paper and pop into the fridge, pressed down with another baking tray filled with heavy tins, overnight or until you are ready to serve.

Serve in nice hearty slices for the perfect picnic snack.

Cobb Salad Club Sandwich

Club Salad Club Sandwich

Serves 4.

I love a good sandwich for dinner, and these hit the spot.  The Mr. gave me a wonderful compliment without realizing it when he said that they tasted like something he'd get at a restaurant.
Source: Better Homes and Gardens Special Publication magazine: Best Comfort Food

4 hard-cooked eggs

3/4 c. bottled chunky blue cheese salad dressing (you could also use mayo here if you prefer the taste of BLT)

12 slices home-style whole grain white bread, toasted

12 slices bacon, crisp-cooked and well-drained

2 medium tomatoes, thinly sliced

1/2 medium red onion, thinly sliced

4 romaine lettuce leaves

In small bowl mash eggs with 1/4 cup of the blue cheese dressing; season to taste with salt and pepper. Set aside.

Spread 8 of the toast slices with salad dressing. Arrange bacon on 4 of the slices; top with sliced tomato.

Spread the 4 remaining plain toast slices with egg mixture; top with onion and lettuce. Place one egg-topped toast on top of each bacon-topped toast. Top with remaining dressing-spread toast slices, spread side down.  Cut each sandwich in half using a sharp knife.

Prosciutto and Egg Panini

Proscuitto and Egg Panini

Serves 4.

So mine is more of a grilled sandwich and less of a panini, but you get the idea.  Any deliciously melty cheese will do.  And if you've already got sliced bread in the house, don't hesitate to substitute that for the soft rolls.  That's what I did!
Source: Real Simple

8 large eggs

kosher salt and black pepper
2 tablespoons unsalted butter
4 soft rolls, halved lengthwise

8 ounces prosciutto, thinly sliced

8 ounces Swiss cheese, thinly sliced

In a small bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper.  Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour in the eggs and scramble until cooked through. 

Divide the eggs among the bottom halves of the rolls. Top with the prosciutto and cheese and sandwich with the tops of the rolls.

Melt the remaining tablespoon of butter in a grill pan or large nonstick skillet over medium heat. Place two sandwiches in the pan.  Cook, pressing often with a spatula or placing a pan on top to weigh down the sandwiches, until cheese has melted and bread is golden, 4 to 6 minutes.  Repeat with the remaining sandwiches.

Prosciutto and Cheddar Sandwiches

Prosciutto and Cheddar Sandwiches

Makes 8 sandwiches.

Don't these sandwiches make you want to pack up a picnic and head to the park?  They are as simple as ham and cheese, but fancier... and more rustic.  And very delicious.  If you're not a huge mustard fan, they are equally delicious without it.
Source: Martha Stewart Living magazine

16 thin slices rustic bread (toasted if desired)
3 T. unsalted butter, room temperature
8 oz. extra-sharp cheddar cheese, thinly sliced
8 oz. thinly sliced prosciutto
3 T. grainy mustard

Spread 8 slices of bread with butter.  Top with cheese and prosciutto.  Spread remaining 8 slices bread with mustard, and sandwich together.

Rosemary Sage Burgers with Apple Slaw & Chive "Mayo"

Rosemary Sage Burgers with Apple Slaw & Chive "Mayo"

Makes 4 burgers.

A fresh, new change from the standard burger.  I loved the burst of tart flavor from the apple slices, and the chive mayo was great!
Slightly adapted from: Self magazine

Burgers:
1/2 pound extra-lean ground beef
1/2 pound lean ground pork
2-3 teaspoons chopped fresh rosemary
2-3 teaspoons chopped fresh sage
1/4 teaspoon salt
4 hamburger buns
1 cup baby spinach leaves

Chive "mayo:"
1/2 cup non-fat sour cream
2 tablespoons chopped fresh chives
2 dashes each salt and pepper

Apple slaw:
3 green apples, peeled, cored and grated
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon salt

Preheat grill to medium high. Combine beef, pork, rosemary, sage, and salt in a medium-sized bowl; form into 4 patties. Grill patties 4 minutes on each side or until juices run clear.
In a small bowl, combine mayo ingredients.

In a medium-sized bowl, combine slaw ingredients.
Toast the buns, if desired, and spread each top with mayo. Place burger on bun and top with slaw and several spinach leaves.

Asian Turkey Burgers

Asian Turkey Burgers

Serves 4.

Have a great Memorial Day Weekend!!!

We really enjoyed these -- a great change of pace.

Source: The Grilling Bible cookbook

1 lb. ground turkey

1-1/3 c. French fried onions, divided

1 egg

1/2 c. finely chopped water chestnuts

1/4 c. dry bread crumbs

3 T. Oriental stir-fry sauce or teriyaki baste & glaze sauce

1 T. hot sauce

2 t. grated fresh ginger or 1/2 t. ground ginger

4 sandwich buns

Shredded lettuce, tomato, onion

Combine turkey, 1 c. French fried onions, egg, water chestnuts, bread crumbs, stir-fry sauce, hot sauce, and ginger in a large bowl. Shape into 4 patties.

Grill patties over medium coals 10 minutes or until no longer pink in the center, turning once. Serve on buns. Top with remaining 1/3 c. onions, as well as lettuce, tomato, and onion, if desired.

A Note From The Little Lady: We found this tasted good with additional stir-fry sauce (just a little!) on the bun, taking the place of ketchup's traditional role.

Sloppy Joes

Sloppy Joes

Makes about 8 sandwiches.

Sloppy Joes are easy and fast.  Kids like them; adults like them.  These specifically remind me of my friend, Stacey, who in high school would request these from my mom!

Source: my mom

1-1/2 lbs. ground beef

1 large bottle Open Pit barbeque sauce

1 onion, diced

Salt and pepper, to taste

In a large saucepan, brown ground beef and diced onions.  Cook until beef is cooked through and onions are tender, removing excess grease as you go.  Season with salt and pepper.  Add bottle of Open Pit BBQ sauce and stir to combine.  Allow to simmer for 10-15 minutes (or longer) on the stovetop so that the flavors can combine.  Serve on hamburger buns.

A Note From The Little Lady: You could easily prepare this and then place it in a crockpot for easy serving during a party.

Two Easy Subs to Freeze

I keep these subs in the freezer for an ultra-quick dinner, spontaneous picnic, or, most often, weekend lunches for The Mister.

Italian Sub

6 hoagie buns

1/2 lb. Pastrami deli meat

1/2 lb. smoked ham deli meat

1/4 lb. Genoa salami deli meat

1/4 lb. sliced Provolone cheese (12 slices)

Creamy Italian salad dressing

banana pepper rings

Split hoagie buns and assemble sandwiches, distributing meats and cheese evenly among the buns. Add creamy Italian dressing and banana pepper rings, and top with other half of bun. Wrap tightly in plastic wrap; freeze. When ready to enjoy, simply thaw in refrigerator overnight, or defrost in microwave for immediate consumption.

Buffalo Chicken Sub

6 hoagie buns

1 lb. Buffalo chicken deli meat

1/4 lb. sliced Provolone cheese (12 slices)

Buffalo sauce/marinade

Split hoagie buns and assemble sandwiches, distributing meat and cheese evenly among the buns. Add some Buffalo sauce and top with other half of bun. Wrap tightly in plastic wrap; freeze. When ready to enjoy, simply thaw in refrigerator overnight, or defrost in microwave for immediate consumption.

Rosemary Chicken Salad Sandwiches

Rosemary Chicken Salad Sandwiches

Makes 5 sandwiches.

Super tasty and easier on the waistline than traditional mayo-laden chicken salad. You won't miss it!

Source: Cooking Light magazine

3 c. chopped roasted skinless, boneless chicken breasts (about 1.5 lbs. uncooked)

1/3 c. chopped green onions

1/4 c. chopped smoked almonds, optional

1/4 c. plain fat-free yogurt

1/4 c. light mayonnaise

1 t. chopped fresh rosemary

1 t. Dijon mustard

1/8 t. salt

1/8 t. freshly ground black pepper

5 sandwich buns

Combine first 9 ingredients, stirring well. Spread 2/3 cup of chicken mixture over each bun and serve.