Tag Archives: sandwich

Curried Chicken Salad

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Hola, Friends!

It’s been extremely busy for me the last few months. I actually even just had foot surgery on one foot for a heel spur and plantar fascitis three days ago. I am pretty bored as I try to take it easy and stay off my feet. I hope this works so that I can be pain-free!

I think I have mentioned before that my husband loves the Costco roasted chicken. I had been getting pretty tired of seeing it on the kitchen table when I would come home from work, but it really is a blessing sometimes-especially during the busy holiday season.It’s nice to have some cooked chicken on hand sometimes to make a quick meal.

About three years ago I was introduced to Curried Chicken Salad at a work event. OMG–I was in love! I had to find a good recipe for it and I did!

 

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This picture isn’t that pretty but when you have it on your plate the color is just amazing!

Curried Chicken Salad

  • 3 pounds cooked chicken, shredded or diced
  • 1/4 cup diced red onion
  • 3 ribs celery, diced
  • 1/2 to 1 cup currants (optional) (I didn’t add currants)
  • 1/2 to 1 cup chopped peanuts or almonds (optional)(I used almonds)
  • 1-1/2 cups mayonnaise
  • 2-1/2 to 3 tablespoons curry powder, or to taste
  • Dash turmeric
  • Salt and freshly ground pepper, to taste

Directions

In a large mixing bowl, combine cooked chicken, red onion, celery, and most of the currants and nuts, reserving some for for garnish.

In a smaller bowl, whisk together mayonnaise, curry powder, turmeric and salt and pepper, combining until smooth.

Pour the mayonnaise mixture atop the chicken mixture and blend, working gently until chicken is fully coated. Refrigerate until use.

Spoon curried chicken onto greens or atop toasted rolls. Garnish with reserved currants and peanuts or almonds. Feeds 6 to 8.

I had my chicken salad on the skinny rounds and of course had to add some chopped jalapeños to it!

Have a fabulous Friday!

Besos,

Flor

Recipe source Whole Foods Curried Chicken Salad

 

 

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Turkey Sloppy Joes

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Weekend, why can’t you stay longer? The weather was gorgeous. It was perfect for sleeping at night!

I went to the movies again this weekend. I saw The Hundred-Foot Journey. It was an ok movie. The story was very sweet but I think it needed a little more excitement but it was still good.

My husband  picked the last of the vegetables from the garden. Of course I had to make salsa!

I made salsa roja-red salsa.

And Salsa Verde de Tomatillo-Green Tomatillo Salsa.

The best thing out of the garden were these beauties.

These beauties will be in some delicious sweets soon!

Are you a big carnival/festival goer? I am not too big on them but this weekend we did go get dinner at a festival not far from us. The food was amazing. There was so much to choose from. I chose this Pambazo.

 

Sorry about the pic! People actually stop to look at me when I am taking pictures of my food. It’s such a normal thing now that why would people find it weird?

I have never heard of these awesome sandwiches. This one had chorizo and potatoes with toppings of cabbage, tomatoes, sour cream, and cotija cheese. the bread was slathered in some kind of pepper sauce. It was pretty messy but I didn’t really care…I still ate it all!

Even after all this food I still have a recipe to share.

Sloppy Joes. Sloppy and delicious!

Not all sloppy Joes are good. This one was delicious!

Turkey Sloppy Joes

Ingredients

*1/4 cup ketchup
*1 tablespoon dijon mustard
*1 tablespoon worcestershire sauce
*2 tablespoons tomato paste
*1 teaspoon red wine vinegar
*8 oz can tomato sauce
*1 tablespoon olive oil
*3 cloves garlic, minced
*1 large yellow onion, chopped
*16 oz extra lean ground turkey
*1 tablespoon chili powder
*1 teaspoon crushed red pepper
*1 teaspoon salt
*1 teaspoon fresh ground pepper
*6 whole wheat buns

Directions

In a small bowl, whisk together ketchup, dijon mustard, worcestershire sauce, tomato paste, red wine vinegar and tomato sauce. Set aside.

Heat olive oil in a large heavy bottomed skillet over medium-high heat. Add the garlic and saute until fragrant, about 30 seconds. Add onion and cook, stirring as needed, for 5 minutes or until translucent.

Add turkey and cook until browned through, breaking it up with a spatula/spoon as it cooks. Add chili powder, crushed red pepper, salt and pepper. Cook 2 minutes more and then add the ketchup mixture, stirring to evenly coat turkey mixture.

Simmer for 5 minutes more, or until thickened.

Enjoy and make sure you lick your fingers!

Besos,

Flor

Recipe Source The Novice Chef Blog

 

 

Southwest Chicken Salad and Weekend Wanderings

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Hola!

Wow! Last weekend was so great that I was totally exhausted and didn’t post anything on Monday.

It all started on Friday when I went out for dinner with a friend of mine. Another friend had told me about a place that serves Puerto Rican and Cuban food. Well, I had to try it. It was amazing! Cafe 23 has delicious food! I had never had a Jibarito but heard that they are delicious so I had to have one with roast pork…I think I died and went to heaven when I bit into this delicious sandwich!!!

The “bread” was actually plantain. Wow!

The Arroz con Gandules was also delicious!

I need to go back to this place ASAP!

Saturday I participated in my first 5K for The Pink 5K. It’s the first time I had walked so far in about 4 years because of my plantar fascitis. What better way to spend time with friends and get a bit of exercise while we raise money for a good cause?

Here I am with my friends and a good-looking guy that works with my best friend!

Of course we needed some energy after the 5K so we absolutely had to go eat breakfast. I tried to be healthy but it was really hard.

By Saturday evening my feet were killing me. I was in so much pain, but it was well worth it. When I got up Sunday morning my back was also hurting. I am just falling apart! I didn’t want to feel bad on Mother’s Day but there was nothing I could do. What did we do for Mothers Day? We went out to eat of course! I had never been to Smash Burger. Their Smash Fries are amazing. They are made with garlic, rosemary and olive oil.

After lunch we stopped at the cemetery to leave flowers for my Grandmother then went to my parents house . I think my dad can read my mind. He had bought some Micheladas and what do you know? My back ache was cured after having just one giant Michelada! Of course later in the evening at my parents we did what we do best-eat…again! I ate so much this past weekend that I am positive I gained at least five pounds!

Even though all I did was eat this past weekend I still have a great recipe for you. I am not the biggest fan of Chicken Salad because I find it kind of bland but this recipe is a different story!

This was so flavorful.

Southwest Chicken Salad

Ingredients

  • 10 Tbsp mayonnaise
  • 1 lime juice, juiced
  • 1 Tbsp taco seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • dash crushed red pepper flakes
  • 2 (12 oz) cups cooked chicken
  • 1 (11 oz) can whole kernel corn, drained
  • 1/2 green pepper, finely diced
  • 1/2 cup finely diced celery
  • 2 plum tomatoes, seeded and diced
  • 2 Tbsp finely chopped fresh cilantro (2 tsp dried)

Directions

In medium bowl whisk together mayonnaise, lime juice, taco seasoning, garlic powder, onion powder and red pepper flakes.  Stir in remaining ingredients. Coat evenly.
Cover and refrigerate 25-30 minutes before serving.

Easy and flavorful. Perfect for a spring or summer picnic.

I have enough stored in my belly to last me a couple of weeks, but unfortunately eating seems to be a necessity. I also believe that breaking bread with another person is one of the most satisfying and  personal things in life. So go out and have breakfast, lunch or dinner with  someone you love to spend time with.

Besos,

Flor

Recipe source Plain Chicken

 

 

 

 

 

Spring Break 2014

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Hola!

I hope everyone enjoyed their weekend. I enjoyed my weekend and my whole week off. Now it’s back to work! I ate so much over break that I should be thrilled to get back on a schedule.

Last Monday we went to Geneva since the weather was warm.We did a little bit of window shopping and just enjoyed being together. That’s when all the eating really started. We ate at the Oldetowne Pub. The food there is delicious. Whenever we are in Geneva we always eat there!

This burger was delicious and beautiful! You can see my Bloody Mary in the background!

I just love the great shopping in Geneva.

Tuesday we went to the mall with my brother and sister in law to have my nieces picture taken with the Easter Bunny.  She is too cute. On our way home me and my girls stopped for KFC. It was too good!

Wednesday was a quiet day at home.

Thursday we went to check out Eli’s Cheesecake Factory. We saw a short presentation and we all tasted several cheesecake samples. Of course we had to have lunch there too. The sandwiches there are delicious and the people there are so nice. We even met the owner.

How can I say no to this Cuban sandwich?

Thursday evening Eddie and I went to Danny’s Place for Italian food. I had Giambotta, an Italian Stew with chicken, pork, sausage and vegetables in a red sauce. OMG! It was soooo good!

The portion was huge! I ended up taking half of it home.

Friday was another quiet day at home doing some crafting.

Saturday Eddie and I went out to dinner with some of my cousins  at Molly Malone’s and of course delicious food was involved. I had the Bangers and Mash. I’d never had anything like it before.

My cousin had the Chicken Pot Pie. She is hilarious. She said “Flor, do you want to take a picture of my dinner before I start eating?” Don’t mind if I do! Thanks!

I just wanted to lay my head on that puffy pastry pillow!

By yesterday we were kind of done with eating out! There is only so much eating out we can do. When we visited my parents yesterday I actually turned down food from my favorite Chinese restaraunt!

All in all it was a relaxing spring break full of food! I will definitely be cooking all this week to combat all the eating out that we did.

Have a great day!

Besos,

Flor

 

Grilled Chicken Pesto Wraps

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Hey!

I have been looking forward to today since last week. Not only because it’s the last day of the work week but because in an effort to spend more quality time with family (like we don’t spend enough time together already!)  we have declared Fridays “Pizza Friday”. We are not going to order our pizza we are making them ourselves!  Hopefully this will help me learn  to roll dough too! I have already shared how bad I am at rolling dough (especially if it has yeast!) but I have been practicing on little things. Last week we made 2 pizzas one was bacon and the other was green peppers and tomatoes.

Here’s the bacon pizza. I must say even though the dough didn’t rise the pizza was still delicious!

I hope tonight’s dough rises!

These Grilled Chicken Pesto Wraps are  perfect for days when you are running around but still want to eat a healthy meal.

I served these wraps with the last cucumbers from the garden.

Grilled Chicken Pesto Wraps
Ingredients
2 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1 teaspoon dried basil
1 lb raw boneless, skinless chicken breasts, cut into bite-sized pieces (I used kitchen shears – it’s faster than using a knife!)
2 tablespoons pine nuts
¾ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 teaspoon water
1 teaspoon lemon juice
1 garlic clove
Pinch of nutmeg
Salt & pepper to taste
½ cup shredded 2% reduced fat Mozzarella cheese
6 light original Flatouts
1 plum tomato, diced
Directions
1. In a large skillet, bring one tablespoon of the oil over medium high heat. Add the minced garlic clove and dried basil and stir into oil. Cook for about a minute until garlic is fragrant. Add the chicken to the pan and stir to coat chicken with the oil and herbs. Cook for 5-7 minutes until chicken is cooked completely through. Remove chicken along with any excess oil to a medium-sized mixing bowl and set aside.
2. Bring a small dry skillet over medium heat and add the pine nuts. Cook for 1-2 minutes, stirring occasionally until nuts are golden brown.
3. Add the remaining tablespoon of oil, toasted pine nuts, fresh basil leaves, Parmesan cheese, water, lemon juice, whole garlic clove, nutmeg, salt and pepper to the bowl of your food processor and process until minced together into a pesto paste. Add the pesto to the reserved mixing bowl with the chicken. Add the Mozzarella cheese and mix all ingredients together until well combined
4. Lay a flatout wrap on a clean surface and spoon 1/6 of the chicken pesto mixture  onto the center of each flatout and spread the mixture lengthwise, leaving about an inch at each end. Sprinkle about 1/6 of the diced tomatoes over the chicken. Fold in the 1” ends of the flatout over the filling and then fold in the long ends to cover it.
5.  Lightly mist the large skillet with cooking spray and bring over medium-low heat. Place the wraps fold-side down onto the skillet (I did them in batches of two) and mists the tops with cooking spray as well. Cook for 3-4 minutes or until bottom is golden. Flip the wraps and continue to cook another 3-4 minutes until golden on the other side. Cut in half and serve.

Yields 6 servings. WW P+: 7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

What made this such a quick meal for us is that I already had this pesto in the freezer. That cut out quite a bit of steps. I wasn’t counting WW points, but either way it is a delicious meal. It is also the perfect meal to take on a fall picnic, the beach, the zoo, a roadtrip, The possibilities are endless…

What are you doing this weekend? Football parties? Relaxing? Dancing? Whatever it is enjoy it!

Besos,

Flor

Recipe source Emily Bites

Crockpot 3 Envelope Pot Roast Sliders

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Hola!

Who loves their crock pot?  I do! It took my husband a while to like the meals I made in the crock pot. In my house my theory is mostly “too bad so sad”. If you don’t like what I’ve cooked then you are on your own. I don’t think my husband liked that so he got used to eating crock pot meals!

One of my favorite things to make in the crock pot is meat for sandwiches. This pot roast for sandwiches is super simple and absolutely delicious.

These are perfect for any day of the week, larger get togethers and even parties. The best part is that they cook all day and you don’t!

Directions

Roast:

1 3-4 lb beef roast
1 cup water
1 cup salsa
1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix

Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours.

Slider Assembly:
3 Envelope Pot Roast recipe (above), shredded
1 pkg. King’s Hawaiian Rolls (I used plain white rolls)
Sliced Swiss cheese (1 slice per slider)
Creamy Chipotle Sauce (recipe below)(I didn’t use this sauce-but they were still delicious!)
Cut each roll in half and place on a baking sheet. Place a slice of Swiss cheese on the bottom half of each roll. Place baking sheet in oven with broiler on low. Broil for 1-2 minutes or until edges of the rolls are golden and cheese has melted (be sure to watch them closely so they don’t burn!). Remove baking sheet from oven.
Place a spoonful of shredded beef on top of each roll with Swiss cheese on it. Spread Creamy Chipotle sauce on the top half of each roll. Assemble each slider by placing the top half of the roll on top of the bottom.
Creamy Chipotle Sauce:
1/4 cup sour cream
2 Tbsp chili sauce
2 tsp creamy horseradish sauce
I didn’t make the sauce for these sliders, but they are probably extra delicious with it! Don’t forget to add a side like salad,chips or anything else you would like to make it a complete meal.
Enjoy!
Besos,
Flor

Crock Pot Italian Beef

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Hola!

Happy Friday! It’s been a busy exciting week! On Monday my sister in law had her baby girl. Baby #4 to be exact! That started out the busy week. Tuesday was my daughters graduation and my dad’s birthday. I am very glad that Wednesday was pretty quiet. Yesterday was that last day of school for my district! Yay! My daughter is so happy to be sleeping in for the summer. Sure ,I still have to work another two weeks before starting my vacation, but it will be nice and quiet in my office as we close out this school year and get things moving on next year. I can’t wait to go see  my new niece on Saturday. The rest of the weekend will hopefully be spent relaxing!

It’s going to be in the 90’s this weekend and I am not looking forward to that temperature. It will definitely be good weather for lounging around!

My younger brother had asked if I can try making Italian Beef in the crock pot so of course I had to try.

They were delicious and juicy. They were even better dipped! It almost tasted like the great beefs you can get in so many places here in Chicago.

Ingredients

  • 3 cups water
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion salt
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 1 (5 pound) rump roast

Directions

  1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
  2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
  3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
I did add 3 beef bouillon cubes to make sure it tasted beefy enough. I had mine with gardiniera and that made it all the better!
Besos,
Flor