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Pecan grape chicken salad

I came across this recipe from one of my favorite bloggers Jocelyn at Inside BruCrew Life. We share many of the same interests and seem to like a lot of the same foods because I want to make everything she posts!

I really enjoy a flavorful chicken salad. I don't order it when I'm out at a restaurant/deli because I'm afraid of how much fat is in it (and what is in it). Oftentimes it contains too much mayo, too bland or really just isn't that good. I made this over the weekend and was delighted in the taste. Thankfully I wasn't that hungry when I made it because I would of ate too much. Makes approximately 8 servings.

Pecan Grape Chicken Salad
adapted from Cooks as seen on Inside BruCrew Life

INGREDIENTS

1 lb. cooked chicken, shredded

1 1/2 cups pecans, chopped

3 stalks of celery, diced

1 lb. red grapes, halved

1 cup fresh dill, chopped

1 1/3 cups reduced fat sour cream

1 1/4 cups low-fat mayo

3/4 tsp. salt

1 tsp. fresh cracked pepper

DIRECTIONS
Mix all ingredients together and refrigerate at least two hours to enhance the flavors. Serve on bread lightly toasted, with crackers or by itself. I recommend a nice quality bread from a local bakery. The bread makes a huge difference in overall taste. I picked up the pictured bread at the Farmer's Market. It's called Stone Hearth Rustic from the Delano Bakery.

Read More 5 comments | Posted by Anonymous |

Chicken Patties

If you haven't noticed from my posts, we eat a lot of chicken. I actually prefer the taste more than red meat. Jake would disagree. But I'm the cook, so he's okay with it. We always buy the Organic Smart Chicken. You wouldn't believe the IQ of these chickens! Okay, maybe not so funny, but they are raised without antibiotics, animal by-products or hormones and are free-range. They cost a bit more per lb. but are totally worth it. For this recipe, use the ground chicken and an extensive list of other ingredients and you'll have yourself one flavorful burger. This recipe comes from one of my favorites on Food Network, Guy Fieri.

Chicken Patties
INGREDIENTS
1 tbsp. olive oil
1/2 red onion, diced
1/2 red pepper, diced
1 jalapeno, diced

2 cloves garlic, diced

1/4 cup artichoke hearts, diced

1 1/2 lb. ground chicken

1/2 tsp. Hungarian paprika

1/2 tsp. chili powder

1 tsp. dried oregano

1 tbsp. fresh parsley leaves, minced

1/2 tsp. red chili flakes

1/2 tsp. ground cumin

1/2 tsp. celery salt

1/4 tsp. ground sage

2 tbsp. seasoned bread crumbs

1 egg

toasted buns of your choosing

spinach leaves, tomato, spicy mustard

DIRECTIONS
In a medium saute pan over medium heat, add a drizzle of olive oil and all raw vegetables. Saute until translucent. Remove and cool.
Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 6 patties. Cover and refrigerate for 30 minutes.

In same saute pan add a drizzle of olive oil, and cook patties 2 to 3 minutes per side.
Serve with condiments of your choosing. I prefer spinach leaves, tomato and spicy mustard.

Source: Food Network

Read More 0 comments | Posted by Anonymous |

Open-faced pot roast sandwich

I was looking through my Slow Cooker magazine for some inspiration. I liked the sound of one recipe but didn't have all the ingredients for it and didn't want to make a trip to the store. So I fused two recipes together for the pot roast. This is the first time I've had roast on a slice of french bread covered in swiss cheese. I was blown away by the flavor. It takes pot roast to a whole new level. I've also included the garlic mashed potato recipe below. This is comfort food at its finest.

Open-faced Pot Roast Sandwich
INGREDIENTS
3 tbsp. canola oil

1 3–4 lb. boneless beef chuck roast, trimmed of fat
1/4 cup all purpose flour
2 tbsp. tomato paste
1/2 cup dry white wine
1 1/2 cups low-sodium beef broth

1 tbsp. Worcestershire sauce
1 medium red onion, quartered

1 small bag of baby carrots

3 celery stalks cut into 2- to 3-inch pieces

5 cloves garlic, chopped

3-4 sprigs of fresh thyme
2-3 sprigs of fresh sage

2 bay leaves

loaf of french bread cut on the bias

sliced swiss cheese

DIRECTIONS
Heat oil in a saute pan over medium-high heat. Sprinkle roast with salt and pepper. Brown roast on all sides; approximately 10 minutes total. Transfer roast to a slow cooker.

Stir flour into pan; cook one minute. Add tomato paste and cook one minute more. This will form a base for the gravy.

Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and Worchestershire; bring mixture to a simmer, scraping up any browned bits.

Transfer broth mixture to the slow cooker. Add onions, carrots, celery, garlic, thyme, sage and bay leaves. Cover and cook until meat is fork-tender on high-heat setting for 4 to 5 hours or on low-heat setting for 8-9 hours. Discard thyme sprigs, sage and bay leaves.

Transfer beef to a large plate. Using two forks, pull meat apart into bite-sized pieces. Add two tbsp. of gravy to moisten. Strain remaining gravy through a sieve and keep warm. Save carrots and onions for the sides.

Preheat broiler with oven rack 6-8 inches from heating element. Lightly butter both sides of the french bread. Place under broiler until lightly toasted. Turn bread over for same result. Remove from oven and place the shredded pot roast on the toasted bread. Top each piece with with a slice of Swiss. Broil until cheese melts, approx. two minutes. I like to finish my sandwich with a drizzle of gravy on top. Serve with gravy, carrots and onions.

Source: Adapted from Cuisine at Home Slow Cooker Menus

If you're interested in the potatoes pictured...

Garlic Mashed Potatoes

INGREDIENTS

2 lb. small red potatoes

milk (whatever your prefer)

2 tbsp. salted butter

fat free half n' half

salt and pepper

3 cloves of garlic

olive oil

DIRECTIONS

Rinse potatoes, removing dirt and debris. Quarter the potatoes, cut each one twice, and place in an empty saucepan. Fill saucepan with hot water until potatoes are fully submerged. Cook on medium-high heat. When the water boils, add a pinch of salt. To test for doneness, poke a potato with fork. When you can easily perforate the potato, it's cooked. Strain off water reserving approx. 1/4 cup. Let potatoes cool for 10 minutes. (In same saucepan is fine).

While potatoes are cooking, preheat oven to 400. Place three garlic cloves (with skin left on) onto a small piece of aluminum foil. Pull sides of foil up around it to create a bowl. Place foil on a baking sheet. Drizzle olive oil on the garlic. Cook in oven until garlic starts to brown approx. 10-15 minutes. Turn over once during cooking. Remove from oven and close up aluminum foil around the garlic. Let sit for five minutes. Remove garlic skins and place cloves on a plate. Mash with a fork and set aside.

After potatoes are cooled, add reserved water back to pan along with 2 tbsp. salted butter. Mash with potato masher. After a few minutes of mashing, switch to an electric hand mixer for a more creamy mashed potato. Alternate adding milk and half 'n half in small amounts until you've reached a desirable consistency. Add salt and pepper to taste. Add roasted garlic to mixture. Continue mixing until you are satisfied with the texture.

Read More 0 comments | Posted by Anonymous |

Barbecue pulled pork sandwich

As I began this process, I took pictures at different steps from start to finish. When I started editing the photos, I decided raw meat is not appealing at all. So I'll spare the pics and just do the finished product. I think I could be a vegetarian, but my husband is a meat and potatoes kind of guy, and I do the cooking. I rarely eat pork, but I was watching Diners Drive-ins and Dives one night, and Guy Fieri convinced me to make a pulled pork sandwich. I could of went to Delano BBQ to get their pulled pork sandwich topped with coleslaw — it's quite fantastic — but I wanted to try it once at home. Eight hours later, it was full of flavor and very tender. Next time I'll make some coleslaw to go on top.

Barbecue Pulled Pork Sandwich
INGREDIENTS
FOR THE SPICE RUB
2 tbsp. each of kosher salt, brown sugar and chili powder
1 tbsp. black pepper
2 tsp. dried oregano
1/4 tsp. cayenne pepper
FOR THE SANDWICHES
5 lb. boneless pork shoulder roast, trimmed, strings removed if present
2 onions, sliced thin
3/4 cup purchased barbecue sauce, divided
1/4 cup low-sodium chicken broth
8 Kaiser rolls, cut in half
1 head iceberg lettuce, shredded
1/2 red onion, sliced thin
purchased vinaigrette

DIRECTIONS
Combine spice rub ingredients in a small bowl.

Rub pork shoulder with all of the spice mixture to coat. Place onions, 1/4 cup barbeque sauce, and broth in a 6- to 7-qt. slow cooker, stirring to combine; top with pork. Cover; cook until pork is fork-tender, on high-heat setting for 5-6 hours or low-heat setting for 7-8 hours.

Transfer pork to a platter along with onions. Discard remaining contents of slow cooker. Using two forks, shred pork. Return pork and onions to the slow cooker. Add remaining 1/2 cup barbeque sauce to slow cooker; toss pork to coat with sauce.

Serve pork on toasted rolls topped with lettuce, red onion, and 1–2 Tbsp. vinaigrette.

Source: Cuisine at Home Slow Cooker Menus

Read More 4 comments | Posted by Anonymous |

An array of mini sandwiches

Another baby shower item. I had made several sweet items for the shower and wanted a nice balance with some savory foods. My Aunt Carol came over to make these. If it weren't for her, these wouldn't of made it to the party, or I would have been really late. Carol did a beautiful job and they were very flavorful. Each had their own distinct flavor; pairing a different herb with the main ingredient. I'll list the recipes separately in case you only want one option.

Mini Cucumber Bites

INGREDIENTS

1 small cucumber, peeled and sliced thinly

½ cup cream cheese, room temp.

1 tbsp. sour cream

1 tbsp. fresh chives, finely chopped or 1 tsp. dried

¼ tsp. garlic powder
¼ tsp. salt or less to taste

¼ tsp. white pepper

⅓ loaf very thin cut whole wheat bread (Pepperidge Farm)

DIRECTIONS

Remove excess moisture from cucumbers with a paper towel. Remove crust from bread with a sharp knife. Cut bread into four equal squares or other shapes with cookie cutters. In small bowl, combine cream cheese, sour cream, garlic powder, salt, pepper and chives. Mix well. Spread evenly on bread slices. Top bread with cucumbers and garnish with fresh chives. Cover with a damp paper towel until ready to serve to keep sandwiches from drying out.
Mini Salmon Bites

INGREDIENTS

2 oz. sliced smoked salmon

½ cup cream cheese, room temp.

1 tbsp. sour cream

1 tbsp. fresh dill, finely chopped or 1 tsp. dried

¼ tsp. garlic powder
¼ tsp. white pepper

⅓ loaf very thin cut whole wheat bread (Pepperidge Farm)

DIRECTIONS
- Remove crust from bread with a sharp knife. Cut bread into four equal squares or other shapes with cookie cutters. In small bowl, combine cream cheese, sour cream, garlic powder, pepper and dill. Mix well. Spread evenly on bread slices. Top with smoked salmon slices and garnish with fresh or dried dill. Cover with a damp paper towel until ready to serve to keep sandwiches from drying out.
- Mini Ham Bites
  
  INGREDIENTS
  
  2 oz. thinly sliced ham
  
  ½ cup cream cheese, room temp.
  
  1 tbsp. sour cream
  
  2 tsp. fresh tarragon
  
  ¼ tsp. garlic powder
  ¼ tsp. white pepper
  
  ⅓ loaf very thin cut whole wheat bread (Pepperidge Farm)
  
  DIRECTIONS
  
  Remove crust from bread with a sharp knife. Cut bread into four equal squares or other shapes with cookie cutters. In small bowl, combine cream cheese, sour cream, garlic powder, pepper and tarragon. Mix well. Spread evenly on bread slices. Top with thinly sliced ham and garnish with fresh tarragon. Cover with a damp paper towel until ready to serve to keep sandwiches from drying out.
  
  Adapted from: Gourmet Girl

Read More 0 comments | Posted by Anonymous |

Graphic designer, baker and a photo taker. Inspired by Jesus, photography, stellar design, all things creative, cooking, the arts and funny stuff. I prefer to visually tell stories through photographs; whether a trip I was on, a dessert I made or a recent vintage find. Art is all around me, and I capture it whenever I can.

Pecan grape chicken salad

Chicken Patties

Open-faced pot roast sandwich

Barbecue pulled pork sandwich

An array of mini sandwiches

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