Tag Archives: sandwich

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

photo 1

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. 🙂

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.