Make Again Monday: Chipotle Barbecue Chicken Sandwich

 

Sweet smokey and a tad spicy barbecue chicken is topped with sweet pineapple. The sandwich would be good on its own without the pineapple, but I love how the sweet pineapple complements the barbecue sauce.

To see the recipe and original post click here.

Enjoy!!!

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Frozen Black Forest Coffee

 

It has been a while since I made a frozen coffee drink, and I am so glad I did. The last few years I have been making cold brew coffee during the warm months. This drink was delicious, so delicious that I made it again the following day. 

Frozen Black Forest Coffee

Ingredients:

• 8 ounces cold brew coffee
• 1/2 cup milk
• 1/2 cup frozen tart cherries
• 3 tablespoons chocolate syrup
• 1 cup frozen coffee ice cubes

Directions:

1. In a blender, add in the coffee, milk, cherries, chocolate and ice. Blend until well mixed.
2. For a more decadent drink, top with whipped cream, a drizzle of chocolate syrup and a thawed frozen cherries.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 218
Total Fat		1.5g
Saturated Fat		0.8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		5mg
Sodium		100mg
Total Carbohydrates		48g
Dietary Fiber		2.5g
Sugars		44g
Protein		6.4g
Calcium		13.5%
Iron		3%
Potassium		202mg
Vitamin A		6%
Vitamin C		4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Three Olives Branch.

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Jalapeño Chicken Salad

 

This salad might not look like much and that is due to the fact that my kids wanted to try it. However, they did not want the red onion, celery and red pepper in it. So for them I left it out. Next time, I will definitely make my own batch so I can enjoy this delicious salad with a bit of crunch. The pickled jalapeños definitely add a very nice spicy kick to the salad, that I loved. But not everyone likes things as spicy as I do so you can reduce the amount to 1/4 cup for a less spicy kick.

Jalapeño Chicken Salad

Ingredients:

• 2/3 cup mayonnaise
• 1 tablespoon lime juice
• 3 cups cooked and shredded chicken breasts
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/2 red pepper, seeded and diced
• 1/3 cup pickled jalapeños, finely diced
• black pepper, to taste

Directions:

1. In a large bowl stir together the mayonnaise and lime juice.
2. Add in the chicken, celery, onion, red pepper, jalapeños. Stir until well mixed.
3. Season with black pepper.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 253
Total Fat		13.1g
Saturated Fat		2.2g
Trans Fat		0g
Polyunsaturated Fat		5.9g
Monounsaturated Fat		4.1g
Cholesterol		93.7mg
Sodium		821.3mg
Total Carbohydrates		5.7g
Dietary Fiber		0.8g
Sugars		1.5g
Protein		28.8g
Calcium		0.7%
Iron		0.6%
Potassium		381.9mg
Vitamin A		1.6%
Vitamin C		39%
*Nutritional information will vary depending on the brands you use.

*Adapted from Tempting Thyme.

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Make Again Monday: Buffalo Cauliflower Bites

 

This cauliflower is delicious and spicy. I could literally eat the entire pan of cauliflower. In fact between my oldest and me we did eat almost the entire pan. 

To see the recipe and original post click here.

Enjoy!!!

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Happy Fourth of July

 

Happy Fourth of July!!!

My fourth plans will be very typical, two parades, a picnic, hopefully a few delicious craft beers and of course fireworks by the lake.

Enjoy your day!!!

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Club Salad

 

When the wether gets warmer, I all for not heating up the kitchen and making lots of salads. Plus I enjoy the how quickly salads can be so that gives me more time in the day together things done or enjoy the beautiful weather outside. 

This salad takes the components of the classic club sandwich and turns it into a delicious salad. A delicious salad topped with a delicious homemade bacon dressing. The longer the dressing sits the more flavorful it gets. If you can refrigerate it overnight that would give it the best flavor, but at least allow it to refrigerate for 15 minutes before serving.

Club Salad

Ingredients:

Bacon Dressing

• 1 drop liquid smoke
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon black pepper
• 1/4 cup milk
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cooked and crumbled bacon

Salad

• 8 cups chopped romaine lettuce
• 1 cup halved grape tomatoes
• 3 ounces sliced deli ham, diced
• 3 ounces sliced deli turkey, diced
• 4 ounces cheddar cheese, shredded
• 1/4 cup cooked and crumbled bacon
• 1 cup croutons

Directions:

Bacon Salad Dressing

1. In a mason jar, add in the liquid smoke, garlic, pepper and milk. Close the jar and shake well to combine.
2. Add in the mayonnaise and sour cream. Close the jar again and shake well to combine.
3. Add in the bacon, close the jar and shake well to combine. 
4. Refrigerate at least 15 minutes or overnight for best flavor.

Salad

1. In a large bowl, add in the chopped lettuce.
2. Top with the tomatoes, ham, turkey, cheese and bacon. Toss to combine.
3. Serve salad and top each serving with some croutons and dressing.

Enjoy!!!

Notes:

Add more milk if needed to reach desired consistency.

Nutrition Facts
Servings: 3
Amount Per Serving
Calories: 486
Total Fat		31.6g
Saturated Fat		12.9g
Trans Fat		0g
Polyunsaturated Fat		5.5g
Monounsaturated Fat		2.7g
Cholesterol		96.6mg
Sodium		1149mg
Total Carbohydrates		26.8g
Dietary Fiber		2.4g
Sugars		6.1g
Protein		26.1g
Calcium		38%
Iron		8.7%
Potassium		586.1mg
Vitamin A		2.2%
Vitamin C		30.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Little House Big Alaska.

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Rhubarb Overnight Oats

After enjoying this delicious hot rhubarb oatmeal, I knew I needed to make an overnight oat version once the weather warmed up. It turned out very delicious, creamy oats with a tart rhubarb. 

The first time I made this I made the rhubarb in the morning and added the hot rhubarb to the oats, but I did not like the hot rhubarb with the cold oats. So the next time I made the rhubarb and refrigerated it separate from the oats and added it on top the following morning, so much better. 

Rhubarb Overnight Oats

Ingredients:

Rhubarb

• 1/2 cup 1/2 inch pieces of diced rhubarb
• 1 1/4 teaspoons granulated sugar
• 1 1/4 teaspoons water

Oats

• 1/2 cup old fashioned rolled oats
• 1/2 cup milk
• 1/2 cup plain non fat greek yogurt
• 1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 400º F.
2. In a small baking dish, stir together the rhubarb, sugar and water. Roast for 15 minutes or until the rhubarb is tender.
3. Allow the rhubarb to cool and then cover dish and refrigerate.
4. In a mason jar or other sealable container, add in the oats, milk, yogurt and vanilla. Stir until well combined. 
5. Cover container and refrigerate overnight.
6. In the morning, add the rhubarb to the oats and stir to combine.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 326
Total Fat		3.9g
Saturated Fat		1.3g
Trans Fat		0g
Polyunsaturated Fat		1.1g
Monounsaturated Fat		1g
Cholesterol		10mg
Sodium		192.7mg
Total Carbohydrates		43.5g
Dietary Fiber		4.1g
Sugars		15.9g
Protein		26.5g
Calcium		35.5%
Iron		13%
Potassium		631.8mg
Vitamin A		6.2%
Vitamin C		9.1%
*Nutritional information will vary depending on the brands you use.

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