Chicken Salad Sandwiches

WOW!  I can't believe I'm actually back blogging!  My life has been consumed with kids activities...mainly Baseball.  We entered the All-Star season right before school got out, then finished the last tournament of the season this week!  It's been a SUPER busy summer and actually hasn't felt much like summer at all.  We're home now...no more baseball scrimmages, baseball practice, baseball tournaments, washing and scrubbing baseball pants...until the Fall.  So for now, we will sleep in, enjoy playing in the backyard, peaceful evenings at home, home-made dinners, and maybe I'll get a chance to do some reading.  Simple things that make summer feel like summer.  

This sandwich is one of those things that I enjoy so much!  I love chicken salad, but I'm a little picky when it comes to texture...I'm not a fan of super creamy chicken salad.  This particular recipe was great...not too creamy, nice and chunky, with a lot of different textures.   Make this in the morning and then serve for lunch or even dinner with a pasta salad.  Perfect for the summer months when you don't feel like spending all evening in the kitchen!  

CHICKEN SALAD SANDWICHES  {recipe adapted from Cooking Classy}

INGREDIENTS: {makes about 3-4 sandwiches}

• 3 bone-in chicken breast halves, roasted and cut in chunks {about 3 cups chicken}
• 2-3 celery ribs, diced
• 1/4 cup dried cranberries, roughly chopped {I used dried cherries}
• 1/2 cup toasted pecans, chopped {you could use walnuts or cashews too}
• 1/2 cup mayonaise 
• 1/4 cup plain yogurt
• 1 Tbsp. dijon mustard
• 1 Tbsp. honey
• 2 Tbsp. cider vinegar
• 1/4 tsp. onion powder
• freshly ground black pepper to taste 
• romaine lettuce
• sliced bread or croissants 

DIRECTIONS:

Pre-heat oven to 375 degrees.  Rub chicken breast halves with some olive oil, salt and freshly ground black pepper.  Place in roasting pan and bake for 1 hour.  Turn oven off, cover chicken with foil and leave in oven for another 20 minutes.  Remove pan from oven and let chicken cool before you cut in chunks.  

In a medium bowl, mix together the chicken chunks, celery, cranberries, and toasted pecans.

In a small bowl, whisk the mayonnaise, yogurt, dijon mustard, honey, vinegar, onion powder, and pepper.  Pour the dressing over the chicken mixture and stir to combine.  Cover with plastic and refrigerate for a couple of hours, or until ready to use.

Pile on thick pieces of bread, add your lettuce, and you have a super delicious lunch or an easy dinner!

Fresh Bread Day 3-Oatmeal Molasses Bread

Well, it took me a few days to actually get going on another bread recipe.  The thing about bread making is that you kinda have to be around most of the day since there are a few steps to get to the end result.  In between the focaccia bread and this Oatmeal Molasses Bread I actually made some pizza dough.  It started out as a disaster, but ended up surviving, although I didn't get any pictures of it.  It was probably one of the biggest messes I've made in the kitchen...there was a lot of paper towels used and dough is still stuck to one side of my kitchen island.  So, I thought instead of re-creating that recipe for you, I'd give you one that I found to be pretty simple.  It does have a little kneading involved, but it was quite stress-relieving to knead the dough for a bit.  I slathered peanut butter and jelly on some slices today for my kids sandwiches.  I think they'll be happy!  

Oatmeal Molasses Bread {adapted from A Chow Life}

INGREDIENTS:

• 2 & 1/3 cup water
• 1 cup old fashioned rolled oats, plus extra for topping
• 1/2 cup unsalted butter
• 1/3 cup unsulfured molasses
• 2 packages active dry yeast
• 5-6 cups all purpose flour {I used 3 1/2 cups white and 2 cups wheat flour}
• 2 tsp. sea salt

This is after the first rise

DIRECTIONS:

  In a small saucepan, bring the water to a boil.  Put the oats into a heatproof bowl and pour the water over the oats.  Add the butter and molasses.  Let the mixture cool to warm {105 degrees-115 degrees}

By hand, in a large bowl, dissolve the yeast in the warm oat mixture and let stand for 5 minutes.  Using a wooden spoon, stir in the 3 cups of the flour and the salt, mixing well.  Add the remaining 2-3 cups of flour as needed to make a soft dough.

Using a plastic pastry scraper {or a plastic spatula}, scrape the dough out of the bowl and onto a floured work surface.  Knead until it is smooth and elastic, dusting the work surface wit flour to keep the dough from sticking, 5-7 minutes.  

Form the dough into a ball and transfer it to a lightly oiled bowl.  Cover the bowl with plastic wrap and let the dough rise in a warm draft free spot until it doubles in bulk, about 1 hour.  

Butter 2 {9 by 5 inch} loaf pans.  Punch down the dough and, using the scraper, scrape it onto a clean work surface.  Cut it in half with a sharp knife.  For each half, evenly flatten the dough with the heel of your hand.  Roll the top third down onto itself and seal it by pushing it gently with the hell of your hand. Continue rolling and sealing the dough until you have an oval log.  Place the logs, seam side down, in the prepared loaf pans.  Press on them to flatten them evenly into the pans.  Cover loosely with a kitchen towel and let them rise in a warm, draft free spot until they double in size, about 45-60 minutes.  

Position a rack in the middle of the oven.  Preheat the oven to 375 degrees.  Mist the top of the loaves with water.  Sprinkle oats on top generously.  Bake until they are golden brown and sound hollow when tapped on top, about 40-45 minutes.  Remove from oven and pans.  Let cool on rack.

Getting ready to shape the loaves

not perfectly shaped, but will do just fine for me!

ready for the oven...be sure to press down a little on the oats after sprinkling them on

fresh out of the oven...I can never resist cutting into it right away!!

French Dip Sandwiches

These french dips have become a winner in our house!  Once again, this recipe comes from my sweet friend, and they've been a hit ever since I started making them.  Super simple recipe, not many ingredients, AND one you can put in the slow cooker or oven and leave all day!

The juice or "au jus", tastes soooo incredibly good!  The kids favorite part is dipping this sandwich.  Just serve a simple salad and you've got a great, easy meal.

French Dip Sandwiches {serves a lot}

INGREDIENTS:

• 4 lbs. beef chuck {I don't always use chuck roast, last time I used tri-tip}
• 3 bay leaves
• 6 cups water
• 1 Tbsp. fresh garlic, minced
• 1 cup soy sauce
• French dip rolls 
• a little butter {melted}and garlic salt for rolls
• sharp cheddar cheese {if desired}

DIRECTIONS:

Place everything in slow cooker or dutch oven and cook on low all day or high for 4-6 hours.

Shred the meat.  Open rolls and place on baking sheet.  Spread a little butter on top and bottom of rolls and sprinkle with garlic salt.  Broil in oven until golden.  If you want cheese on your rolls, place a couple slices of cheese on the rolls right when they come out of the oven.  Pile on the shredded beef and serve some leftover au jus on the side.  Enjoy!

Roasted Hot Turkey Sandwich with Pan Gravy

 I think I'm officially ready for the Holidays to begin!  It almost always happens around this time...about a week before Thanksgiving.   The kids have all of their Thanksgiving parties at the end of the week and then they are out on Friday for one whole week!  Which means...Nashiville here we come!!!  Oh yea, I'm so looking forward to spending some time with family, making some new traditions, and doing a lot of cooking (and eating)! 

I usually love doing a little pre-Thanksgiving meal for the kids (who am I kidding...it's mostly for me), and sometimes it's a roasted chicken, sometimes it's turkey.  Today I roasted turkey breasts (boneless and skinless) and made the meal into one of my favorites...Hot Turkey Sandwiches.  Of course, I rounded out the meal with all of the typical sides; mashed potatoes, stuffing, and sauteed fresh green beans (I like the skinny ones).

This is the perfect meal to make if your in the mood for those Thanksgiving traditions, but don't want to have too much hassle.  Get ready, it's only a week away!

Roasted Hot Turkey Sandwiches with Pan Gravy {My recipe}

INGREDIENTS: {Makes 4-6 sandwiches}

• 1 Tbsp. unsalted butter
• 2 Tbsp. olive oil
• 3 - 4 lbs. turkey breasts {I used boneless, skinless}
• 1 Tbsp. fresh rosemary, chopped
• 1 Tbsp. fresh sage, chopped
• 2 Tbsp. fresh flat leaf parsley, chopped
• sea salt
• freshly ground black pepper

INGREDIENTS FOR PAN GRAVY:

• drippings from Turkey
• 2 Tbsp. unsalted butter
• 1/4 cup flour
• 4-5 cups warm chicken stock {or turkey stock}
• 1 Tbsp. Turkey Base {I used Better than Boullion Turkey Base}
• salt to taste
• freshly ground pepper to taste
• Fresh white country bread to make the sandwich

DIRECTIONS:

  Heat oven to 350 degrees.  In a oven-proof skillet, heat butter and olive oil together.  Chop fresh herbs and mix together in a small bowl.  Season turkey breasts generously with sea salt and freshly ground pepper, then rub herbs all over the turkey breasts.  Once skillet is hot, place turkey breasts in pan and brown for 3-5 minutes.  Turn breasts over, cover  the skillet with a lid {or foil} and place skillet in pre-heated oven.  Cook for 1 hour, turn oven off and let turkey sit for 30 minutes.  

Remove turkey from skillet and keep warm in foil.  Place skillet on stove top and heat to medium.  Add 2 Tbsp. butter and melt.  Whisk in flour and let cook for 1 minute.  Whisk turkey base into flour mixture, then slowly whisk in chicken stock.  Season with salt and pepper to taste.  Let mixture come to a gentle boil, then reduce to low.  Slice turkey breasts and place in the gravy to heat through.  

To serve:  Place a piece of bread on a plate, pile with turkey and cover with as much gravy as you like.  Serve mashed potatoes, stuffing, and vegetable to round out the meal!

Seasoned turkey breasts heating up in the pan

Make sure you get a nice brown color on one side {which makes for good gravy drippings}

Out of the oven...trust me, it's really tender even without the skin

Oh yea, all of those drippings will make a tasty gravy

I'm no gravy expert, but this was pretty darn good!

 Give the turkey a bath in that golden gravy...helps keep it moist too!

Jalapeno-Cheese Bagel Sandwich

I can't believe how much I've been in the kitchen this week!  The week flew by, but not without some really yummy new recipes and new finds at the grocery store.  I have been dying to share them all, but time has not been my friend this week.
I must admit, I'm not the one to branch out and try new things, when it comes to certain food!  I'm one of those girls who, once I find something good, I will stick with it.  Well, my food experiences have changed for the better because I branched out and tried something new...the jalapeno cheese bagel.  Probably one of the best bagels I have ever had and it came from a grocery store!  I came home with a bag-full and made this sandwich which started my craze.  Last week I tried this sandwich at a new local coffee shop and I instantly knew they had something good going!
YOU MUST TRY!!!!

Jalapeno-Cheese Bagel Sandwich


INGREDIENTS:

• 1 jalapeno cheese bagel, cut in half and toasted
• cream cheese
• thinly sliced deli turkey
• 1/2 of a avocado, sliced
• sharp cheddar cheese
• 1-2 slices of tomato {I didn't have tomato on hand that day}

DIRECTIONS:

SUPER SIMPLE!  Toast the bagel, spread a layer of cream cheese on the bottom half of bagel.  Top with Turkey, avocado, tomato, then cheese.  Press down & cut in half.  ENJOY!!!

Bacon, Apple and Cheddar Grilled Cheese Sandwiches

Ok, so your probably wondering why I'm blogging about a grilled cheese sandwich, but I have to say, this is not your ordinary grilled cheese!  My sister made this sandwich for me a while back and I instantly fell in love with it.  Honestly, I think I could eat a couple of these easily!  I made them with the Tomato Soup the other night and my son told me "Mommy, this is the best day of my life!"  I love that my kids will try new things like this sandwich.  It makes my life a lot easier at times!  Oh, and our weather here on the central coast is so wacky, that last week (when I made the soup and grilled cheese) it was pouring rain and cold, this week it's HOT!  Kind of kills that Fall weather mood.

Bacon, Apple and Cheddar Grilled Cheese Sandwiches {Makes 5 sandwiches}


INGREDIENTS:

• Sliced Sourdough Bread {I love to use San Luis Sourdough Deli Bread}
• 10 slices of thick cut bacon
• 1 large green apple, thinly sliced {I used granny smith}
• sharp cheddar cheese, sliced thick {I used Tillamook Sharp Cheddar}
• butter 

DIRECTIONS:

  Cook Bacon until crispy, drain on paper towels and set aside.  Slice apple and cheese.  Heat griddle to medium heat.  Butter the bottom of one slice of bread.  Layer cheese, apple bacon, then a couple more slices of cheddar {this allows the sandwich to stick together}.  Place another slice of bread on top and butter the top.  Make up all of the sandwiches then place two on the griddle at a time.  Heat until golden brown then flip.  Place grilled sandwiches on cutting board, let sit for a couple minutes, then slice in half.  Enjoy that cheesy goodness!!!

I put 2 slices of bacon on each sandwich, but by all means, put on more if you like!

I think I'm ready to make these again...NOW!

So here goes nothin...

Well...I'm finally here after months of talk about starting a food blog! Kinda don't know where to begin other than, I LOVE TO EAT!!!! Not only do I love to eat, I have also over the years, developed a love for cooking thanks to some beautiful, talented older women in my life. So, here I am to offer up some of the recipes we enjoy eating at our house! I hope you'll not only check them out, but give them a whirl and let me know what you think! I'm all about tweaking recipes to make them your own...

So here goes the "virgin" recipe!

I'm gonna call it,

"MEATBALL SUBS WITH LOVE"

Meatballs:

1 1/2 lbs. lean ground beef (or I love turkey, so that would be a great substitute)

2 eggs

1/3 C. grated parmesan cheese

3 cloves garlic, crushed

1/4 C. Italian Seasoned Breadcrumbs

3 Tbsp. fresh Italian Parsley, chopped

Sea Salt & fresh ground pepper

*Olive Oil for frying

1 26 oz. Jar Marinara Sauce

*Combine ingredients in a large bowl

Heat oil in large pan and add half of the meatballs. Fry until brown on both sides.

Remove from pan and place on paper towels. Add the rest of meatballs to pan & fry until brown on both sides. Wipe out excess oil, then add meatballs back to pan. Next add a Jar of your favorite Marinara Sauce. Sometimes I will make my own sauce, but don't always have the luxury of time! Simmer sauce & meatballs with lid on for 20 min. so meatballs are cooked all the way through.

Meanwhile prep the rolls...

1 pkg. Ciabatta Sandwich Rolls (I got mine from Costco)

Butter

Garlic Salt

Sliced Mozarella Cheese

*Pre-heat oven to broil.

Slice rolls in half then lightly spread softened butter on both halves of roll. Season with Garlic Salt. Place rolls in broiler just before serving. Broil for 5 min. or until lightly browned. Scoop meatballs & some sauce onto bottom of roll, add a slice of Mozzarella, then place the top on.

*Serve with a Caesar Salad & you've got yourself dinner! For my 2 smaller kids, I had some leftover whole wheat pasta that I heated up. Those sandwiches were a little too massive for their tiny mouths!

Here's some pictures for your enjoyment...only problem is that I didn't get them in the

correct order.

The Finished Product...

Meatballs simmering in sauce

Here's all of the items I used.