Tag Archives: lunch

Chicken Salad Carrot Crescents

“Hippity, hoppity Easter’s on its waayyyy….”

I can never enter the Spring season without singing that song verse on more than one occasion.  So, now that we’re even closer to this years Easter holiday, it’s in my crawl as much as one of my favorite festive recipes!  These buttery crescents are shaped onto cone molds and when a tinted egg wash is applied and baked, resemble not only perfect vessels to stuff, but cutesy lil’ carrots!

Depending on our Easter plans for each year, I’ll either serve these at lunch, for an appetizer or bring to a potluck to rave oohs and aahhs.  Plus, they taste great!

The Starting Lineup

  • 2 (8oz) cans crescent roll dough
  • 1 egg, whisked with 1 tsp water (can add food coloring if desired)
  • 2 cups cooked chicken, shredded or cubed
  • 1/2 cup grapes, halved
  • 1/3 cup celery, diced
  • 1/4 cup red onion, diced
  • 1/4 cup pecans, chopped
  • 1/2 cup mayonnaise
  • 1 tsp celery salt
  • Salt and pepper
  • Fresh parsley or dill, garnish

In a large bowl, combine the cooked chicken, grapes, celery, onions, pecans, mayonnaise, celery salt and salt and pepper to taste.  Cover and refrigerate until ready to use.

Preheat the oven to 400 degrees and line two baking sheets with parchment paper.  Unroll the crescent dough and pinch seams together.  Using a pizza cutter, cut lengthwise into 6-8 equal strips.  Brush each with egg wash and roll each strip out to about 16″, like a thick spaghetti noodle.  Repeat.

Using either a cream horn mold or foil shaped into a cone, wrap one strip of dough around the mold.  Apply more egg wash.  Place on prepared baking sheets and bake for 7-8 minutes until golden.  Allow to cool for 5 minutes and then carefully remove mold.

Fill each “carrot” with chicken salad (or salad of choice) and top with a parsley or dill sprig, enjoy!

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Spicy Crab Cake BLT’s

We’ve all heard me ramble on about my love affair with the simple BLT sandwich and it’s no secret that my cuisine of choice is Mexican.  What one may not know is that when I enter any restaurant, I go straight to their seafood options!

So when I saw our local grocer had lump crabmeat on sale, it was on!!!  The sweetness of crab goes wonderfully with a bit of Mexican inspired heat, and please tweak the spiciness level to your liking.  Just remember, don’t go too overboard since the crab is the star of this sandwich!

Oh yeah…and bacon. xoxo

The Starting Lineup

  • 1 lb lump crabmeat, pick over to remove any broken shell
  • 2 Tbsp mayonnaise
  • 1 large egg, beaten
  • 1/2 cup Panko bread crumbs
  • 1/4 cup chopped scallions
  • 1 finely minced jalapeno, seeded (optional)
  • 1 Tbsp fresh lime juice
  • 1/4 cup chopped cilantro
  • a couple dashes of Mexican hot sauce
  • Pinch of salt 

Breading

  • 1 cup Panko bread crumbs
  • 1 tsp cumin
  • 4 Tbsp olive oil

Assemble

  • Thick slices Texas toast or bakery rolls, lightly toasted
  • Bacon, cooked crisp
  • Beefsteak tomatoes, sliced
  • Romaine or iceberg lettuce
  • Spicy mayo (whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 minced chipotles from can of ‘chipotles in adobo’ and juice of 1 lime)

 

Crab Cakes:  In a large bowl, mix together the crab meat, mayonnaise, beaten egg, Panko, scallions, jalapeno (optional), lime juice, cilantro, hot sauce and salt.

Breading:  Gently form the mixture into about 8 (1/2-3/4th inch) patties and then fully coat in the Panko/cumin bread crumbs.  Set on a platter and refrigerate for 25-30 minutes to firm up.

Fry:  In a large nonstick skillet, heat the oil to medium-high.  Fry 2-3 crab cakes at a time until a golden brown crust appears on each side.  About 3-4 minutes per side.

To Serve:  For each sandwich, smear a tablespoon of the chipotle mayo on each slice of the lightly toasted bread or a split roll.  Next layer on the lettuce, tomato slices, spicy crab cake(s) and crisp bacon.  Top with remaining dressed bread slice and serve!  Enjoy!

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Balsamic Strawberry Chicken Quesadilla

I’m quite the advocate of a great balsamic reduction.  No, not the vinegar (though good where it is needed), but the rich, slightly sweet glaze.  Now, while I mainly consume it over pillow-like soft slices of mozzarella sprinkled with coarse salt, I felt I needed to broaden both the sauce’s and my horizon.  With that being said, I have concocted the easiest hand-held, Springtime delight!

Likely from my raising in Arizona, I am quite partial to the quesadilla, so I decided what better than to “stuff” a few of my favorite light and fresh ingredients into a tortilla and grill up!

Man oh man, when I tell ya that the popular Mexican favorite doesn’t have to contain south-of-the-border ingredients after all!  It was everything sweet, tangy, crunchy and fresh with the addition of fruit and herbs, vegetables, goat cheese and pecans…last but not least, the balsamic reduction to bring it all together!

*If you like it extra, ooey-gooey cheesy, please feel free to add mozzarella as well! 🙂

The Starting Lineup

  • 2 large chicken breasts, boneless and skinless
  • 6 flour tortillas (regular, spinach, low-carb, whole wheat, etc)
  • 1 pint strawberries, hulled and quartered
  • 1/4 cup fresh basil, chopped
  • 1 cup fresh spinach leaves
  • 1/3 cup pecans, chopped
  • 4oz goat cheese, crumbled
  • 1 (8oz) bottle Balsamic Reduction (not to be confused with vinegar)
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • Salt & pepper, to taste

In a Ziploc bag, combine the extra virgin olive oil, a hefty pinch of salt and pepper and 1/4 cup of the balsamic reduction with the chicken.  Zip up, massage to coat and set aside for 20-30 minutes to marinate.

Grill the chicken, until cooked through and the juices run clear; thinly slice.

Heat a large skillet over medium heat with the butter.  On each tortilla, layer an even amount of the cooked chicken, strawberries, spinach leaves, pecans and goat cheese crumbles.  Fold in half and cook each side of the quesadilla until golden brown in color.

To serve:  Slice into wedges with a pizza cutter, sprinkle with a bit more fresh basil and drizzle the remaining balsamic reduction overtop, enjoy!

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Grilled Brie, Bacon, Arugula and Fig Sandwich (The Figgy Piggy)

This “gourmet” bistro style sandwich will wow your guests, yet is simple and quick for you to whip up!
The unique flavors of the peppery arugula, salty bacon and sweet figs go soooooo wonderfully together.  They stay held together by the mild, creamy melted brie and your last taste bud gets love from the crunchy, slightly sour note of the grilled bread.  So basically, this awakens all your senses, have I sold you yet? 😉
…and if sandwiches aren’t your thing, you can absolutely pile these same toppings onto pizza dough or flatbread!
The Starting Lineup
Loaf of quality sourdough or ciabatta bread (8, 1/2″ slices)
1 pckg bacon, cooked till crisp
1 round brie cheese (1/4″ slices)
2 cups arugula
1 jar Fig Jam/Preserves (i.e. Bonne Maman brand)
2 Tbsp butter
4 Tbsp mayonnaise 
Heat a cast-iron pan or griddle to medium-high heat.
On one side of your bread slices, spread a thin layer of mayonnaise (this will create a perfect golden brown crust).  Turn slices over and spread a layer of the fig preserves on each slice.  Next layer on the brie cheese slices, crisp bacon and the arugula.  Top with the remaining bread, fig side down.
Add the butter to your hot pan or griddle and grill each side for about 3-4 minutes, until golden brown and the brie has melted.
Cut each sandwich on the diagonal and serve with a small salad or soup.  Enjoy!

FiggyPiggy

 

 

Albuquerque Turkey Melt

Now I must admit that I purposely buy the best in-house roasted turkey from our local deli just so I can eat these all year long.  However, this sandwich is best when it’s used as a fun way to use up that glorious left-over turkey!

Growing up we had the usual turkey day leftovers:  your basic plate, your basic turkey sandwich, turkey ala king, turkey soup…now they’re all quite delicious, I’ve just been there too many times for too many years and was ready for a flavorful change!  ..and here it is!

The Starting Lineup

  • Fresh carved turkey, homemade or deli
  • Texas toast bread
  • Swiss cheese, slices
  • Roma tomatoes, sliced
  • Avocados, sliced
  • Red onion, thinly sliced
  • 1 can Hatch green chiles, hot
  • Mayonnaise
  • Parmesan cheese, fresh grated
  • 4 eggs, beaten
  • 4 Tbsp butter

Begin by preheating your oven to 350 degrees.  Grate the parmesan cheese and lay the cheese out on a baking sheet.  Beat the 4 eggs in a shallow dish. albqturk4.JPG

To assemble the sandwich, smear a good amount of mayonnaise on the 1 side of each piece of bread.  Next place on a slice of Swiss cheese, followed by the turkey, tomatoes, avocado slices, red onion and green chilies.  *You can also add another slice of cheese on the opposite side of the bread if you like it real ooey-gooey cheesy!

Next, heat the butter in a pan over medium heat.  Carefully dip the prepared sandwich into the egg mixture and place onto the grated parmesan cheese. Coat both sides of the dipped sandwich with the cheese.  Again, carefully, transfer the dipped and coated sandwich onto the heated pan and cook both sides till slightly browned.  Place each browned sandwich BACK onto the baking sheet and transfer these to the preheated oven.  *The oven will cook the dipped sandwich completely through and melt that cheese perfectly!

Bake the sandwiches for about 10 minutes.  Allow to rest for 2-3 minutes, cut on the bias and serve.  Enjoy!!!

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Grilled Lemon-Dill Chicken w/ Greek Chopped Salad

I’ve loved the bright fresh flavors of Greek food far before the recipes infiltrated Pinterest or The Pita Jungle restaurant took off.  Crunchy vegetables, saltiness from the kalamata olives and feta and the brightness of lemon juice are my guilty pleasure.  Well wait, maybe guilty isn’t the correct word, because you never feel too heavy after eating this cool and fresh meal!  Besides the health benefits  of this recipe, I love how fast it all comes together! So it’s great for a weekday dinner or a quick meal to enjoy grilling and eating by the pool on a hot day…

The Starting Lineup

Chicken

  • 4-6 thin cut chicken breasts
  • 2 garlic cloves, minced
  • 1 Tbsp dill, fresh (or 1 tsp dried)
  • 1 tsp garlic powder
  • Juice of 1-2 lemons, plus zest
  • 2 Tbsp extra virgin olive oil
  • Kosher salt & pepper, to taste  *I used lemon-pepper, because I had it on hand

Salad

  • 1 15oz can garbanzo beans, rinsed
  • 2 cucumbers, seeds removed and sliced
  • 4 to 6 Roma tomatoes, chopped (or cherry tomatoes halved)
  • 1/2 red onion, sliced
  • 1/2 cup kalamata olives
  • 1/2 cup feta cheese, crumbled or cubed
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 tsp dried oregano
  • Kosher salt & pepper, to taste   

Beginning with the chicken, we’ll get the marinade ready.  In a small bowl simply combine the garlic/garlic powder, dill, lemon juice and zest, evoo and salt & pepper, whisk together.  In a large ziplock bag add in the chicken breasts and pour in the marinade.  Seal, place on a dish (to avoid spillage) and let marinate in the refridgerator for 1 hour.  *Do not let marinate too long, as the acid from the lemon juice can change the texture of the chicken. 

   On to the salad!  Prep your veggies by rinsing, chopping and dicing *For the cucumber, slice in half length-wise and take a spoon to gently scoop out the seeds/center.  This will also help to eliminate the salad from getting too soggy.  Also, drain the can of garbanzo beans and rinse/pat dry. 

   In a large bowl, combine the garbanzo beans, cucumbers, tomatoes, red onion and kalamata olives.  In a smaller bowl, whisk together the lemon juice, evoo, oregano, salt and pepper.  Pour the dressing over the vegetables and sprinkle on the feta cheese.  Give a gentle toss, cover and refridgerate while you cook the chicken. 

 Now here you can either start up your outdoor grill or use a grill pan indoors.  *Heck, I dont care if you decide to bake the chicken.  Do what makes you happy.  Remove the chicken from the refridgerator and place on your heated grill/medium-high heat grill pan.  Grill the chicken for about 3-4 minutes on each side and let rest for 5 minutes. 

   On a large family-style serving dish, pour on your Greek salad and layer the grilled, sliced chicken over top.  Enjoy!! 

 

Coconut ‘Fried’ Chicken

This is the perfect weeknight dinner!!  It’s flavorful, fun, and on the table in under 30 minutes…did I mention it’s healthy too??!!  A definite win-win friends!

Now I like to marinate the chicken (2 simple ingredients!) for 6-8 hours..before you head in to work.  However, if you’re worried you’ll forget to quickly prepare this in the busy AM, then you can do this the night before!  So now you just wake up & go!!…After work you can pop in the oven and have dinner in minutes!

This lean chicken has a great savory crunch to it with the added hint of sweetness.  Kids LOVE it!!  …and parents don’t have to feel guilty 😉

*Can be prepared Gluten-Free as well 

*Dipping Sauce:  I make by eye considering the persons taste buds.  Sweeter (more honey), Hotter (more sriracha), etc..  But a basic recipe is below.

The Starting Lineup

  • 2 lbs chicken tenders (or Breasts cut into strips)
  • 1 cup honey mustard
  • 1 cup mayonaisse 
  • 2 cups panko bread crumbs (or Gluten Free bread crumbs)
  • 2 cups shredded sweetened coconut
  • Pinch of kosher salt & pepper

Dipping Sauce (optional)

  • Honey mustard (1/4 cup)
  • Honey (1 tbsp)
  • Sriracha (1-2 tsp)
  • Rice wine vinegar (SMALL splash)

Garnish (optional)

  • Shredded sweetened coconut
  • Cilantro, chopped  

Easy!!!  The night before OR before you head out for work, marinate the chicken in the cup of honey mustard and cup of mayonnaise mixture.  Cover and place in the fridge.

Now let us imagine that you’re already home and ready for dinner!!  So here you’ll simply preheat your oven to 425 degrees and take the chicken out of the refridgerator.  Prepare a baking sheet with either foil or a silpat sheet and if you’d like, you can add a grate atop.  *Remember to spray the grate and/or foil with non-stick spray, however, the silpat liner will be fine with out spray. 

 Have a shallow dish prepared with the panko (or gluten free breadcrumbs), coconut and salt & pepper.  Next, one-by-one, coat the honey mustard/mayo’d chicken into the coconut-bread crumbs and lay onto the baking sheet.  Repeat until finished. 

   Pop the tray into the preheated oven for 25 minutes and then remove to rest and cool for a couple of minutes.  It’s hot!!!…

I like to serve this healthy and easy meal topped with a bit of extra shredded coconut & cilantro along with a side of rice and dipping sauce!  Enjoy!! 

 

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