Tag Archives: Salad

Chicken Salad Sandwich

8 Sep

 

Alright, I’m going to apologize upfront. I hate non-reciepes. You know them – those recipes that say ‘to taste’ and don’t give you any real measurements. And here I am, posting a non-recipe. Sigh. I’m sorry. But it’s so good, you will forgive me!

I love, love this sandwich filling because it goes with every kind of bread you can throw at it. You can also mix different combinations of ingredients together (depending on what my pantry feels like offering) and it turns out fabulous every time. I originally stuck with the strict mix of chicken, diced grapes, chopped celery, and almonds. And then came that fateful day…no grapes. My favorite part, MIA. But I had everything else ready! There was no backing out. So, I scoured my shelves and decided that craisins would make an ok substitute. It turned out to be my husband’s favorite. Another time, no celery. I didn’t want to miss out on their crunch…enter chopped apples. I’ve actually had a lot of fun trying out new ways to prepare it. And I never measure. Gasp. I really just said that. But I just don’t – use mayo to taste, depending on how creamy you want it. Garlic salt to taste. Choose your bread base…to taste. My favorite is naan. Hubby likes pretzel rolls. Croissants are fabulous. Regular, run-of-the-mill grocery store sliced bread works too! This chicken salad makes everything taste like you stepped into a cute cafe for lunch. My only word of advice – no Miracle Whip. I’m not a hater – I like both Mayo and Miracle Whip – but in this mix, stick with honest-to-goodness mayo or it tastes weird.

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Ingredients:

2 breasts of chicken, cooked and diced

1/4 – 1/3 cup mayonnaise (to taste)

garlic salt

Optional additions: apples, grapes, sliced strawberries, craisins, slivered almonds, cashews, celery

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Cafe Rio Pork

8 Jul

I took a nap today. I was so tired, that I started nodding off even while holding a wiggling, screaming one year old. He didn’t think we needed a nap – I knew we needed a nap. Luckily, he finally gave in. What I didn’t realize was that my three year old also needed a nap. I put her in timeout for being a stinker, and honestly kind of forgot I put her there (she was actually on the couch right next to me, but being in time out and not being happy about it, she buried herself under pillows). When I woke up after my little siesta, I heard her snoring. I even got to sit awhile longer and just enjoy watching my babies sleep. How could this dreamy¬†afternoon happen, you ask? Where were the other two kids? I’ll tell you…it’s a magical place called “Grandma’s House.” Thanks for keeping my kids entertained today, Mom! I really needed a nap. ūüôā

I have to thank my mom for this yummy recipe too! Another great thing about Grandma’s House, is she feeds you. And it always tastes good. If you have never been to Cafe Rio, you’re missing out. But, lucky for you, you can now have it in your own home (or at Grandma’s, if you are really lucky)! And it’s almost as easy as take out. Serve it as a sandwich or over salad (I’ll have to post the crazy-good cilantro dressing you should top it with too!…give me a few weeks, my tomatillos haven’t finished growing yet).

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Ingredients:

2 1/2 lbs pork (any cut)

salt, pepper, and garlic salt to taste

1 15 oz can mild green enchilada sauce

1 cup brown sugar

Add salt, pepper, and garlic salt to pork to taste. Cook in crock pot on high for 4 hours, or low for 8 hours, until meat is well done and easily shredded. Drain. Shred meat. Mix together enchilada sauce and brown sugar and pour over meat. Cook until heated through.

 

 

 

Italian Crockpot Beef

24 Oct

By far, the best dinner I’ve made in awhile – and that’s saying something because I’ve been using my best recipes lately so I could get them added to the blog! My husband’s work takes them out to lunch every Friday (I made this on a Thurs) and he called after they had had bbq catered: “Your meat was much better.” Score. And it’s crockpot. You just can’t get easier than crockpot. The meat was so-so tender this time around because I didn’t get it in the cooker soon enough – but an hour longer and it would have been fall-apart, melt-in-your-mouth kind of goodness. And the fact that I could completely over look the fact that it didn’t shred as well as I would have liked attests to the fact that the taste is so ridiculously good that it really didn’t matter. Mmmmm…go make it.

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Ingredients:

3 lb. beef chuck roast

10.5 oz. beef broth, canned

1 oz. au jus, dry mix packet

.7 oz. dressing mix, dry Italian salad dressing mix

1/2 tsp. salt

1/2 tsp. ground black pepper

Place roast into crock pot and pour the beef broth over the meat. Sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast. Cover. Cook for 6-8 hours on low or all day, until meat is very tender. Shred, and place meat on bread of choice (I used Kaiser rolls). Top with Provolone Cheese and place under the broiler for a few minutes to brown cheese.

Original recipe found here: http://getcrocked.com/2013/03/11/best-ever-crock-pot-italian-beef/