Make Again Monday: Spicy Chipotle Turkey Sandwich

I've had this sandwich grilled and just toasted and love both ways. It usually comes down to how many dishes I want to dirty. I love baking, don't mind cooking, but really dislike the clean up and washing dishes part. 

To see the recipe and original post click here.

Enjoy!!!

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Iced Tiramisu Latte

I like the Italian dessert, tiramisu, and have tried several lattes based on the delicious dessert. However, know of them tasted good, the mascarpone cheese flavor was too strong, even reducing the amount of cheese did not help. When I came across another recipe I looked at it because I really wanted to find a latte that tasted good, like the dessert.

I had high hopes for this drink, since it was made different than the others I tried. Turns out the simple changes made all the difference. I think the great taste is due to the chocolate in the coffee not just sprinkled on top and the sweetened condensed milk. The others were not as sweet and had a strong mascarpone flavor, where as this one has subtle mascarpone flavor and is perfectly sweet.

The best part of this latte was that it fit into this glass I love, but don't get to use often because it does not hold a lot. The next time I made it, I did 1.5 times the recipe, since the first one was gone way too fast, but was still able to fit in the glass. 

Iced Tiramisu Latte

Ingredients:

• 1/2 cup cold brew coffee
• 1 tablespoon dark cocoa powder
• 1 teaspoon granulated sugar
• 2/3 cup milk
• 1/4 cup heavy cream
• 1/2 tablespoon milk
• 1 tablespoon mascarpone cheese, softened
• 1 tablespoon sweetened condensed milk
• 1/4 teaspoon vanilla extract

Directions:

1. In a glass, add in the coffee, dark cocoa powder and granulated sugar. Use a frother to blend everything together. Stir in the milk.
2. In a small glass measuring cup, add in the heavy cream, milk, mascarpone, sweetened condensed milk and vanilla. Use a frother to blend everything together. Pour the mixture on top of the coffee.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 436
Total Fat		30.7g
Saturated Fat		21g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		114.5mg
Sodium		147.2mg
Total Carbohydrates		30.2g
Dietary Fiber		0g
Sugars		28.2g
Protein		12.7g
Calcium		26.8%
Iron		0.6%
Potassium		413.9mg
Vitamin A		7.%
Vitamin C		1.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Life Style of a Foodie.

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Honey Mustard Chicken Salad

The honey mustard flavor of this salad is so amazing, so delicious and makes a perfect salad.

The original recipe also included corn and avocado. I left off corn because the family and I didn’t think it went well with strawberries. We did not add the avocado, since we are not big fans of it.

We were also not sure about how the strawberries would taste with honey mustard, but we went with it because we have been surprised by interesting combinations before.

Next time I would definitely do the corn and not the strawberries. Like we thought the strawberries and honey mustard didn’t go well together, in our opinion. The recipe will list all ingredients and you can decided which ones you want to use. I can’t wait to make again with the changes!

Honey Mustard Chicken Salad

Ingredients:

Honey Mustard Dressing

• 1/2 cup whole grain dijon mustard
• 2 green onions, thinly sliced
• 3 tablespoons olive oil
• 1 1/2 tablespoons honey
• 1 tablespoon white balsamic vinegar
• black pepper, to taste

Salad

• 1 pound boneless skinless chicken breasts
• 1 tablespoon canola oil
• black pepper, to taste
• 4 slices turkey bacon, cooked and crumbled
• 1 head romaine lettuce, chopped
• 1 1/2 cups quartered strawberries
• 1 avocado, halved, seeded, peeled and sliced
• 1 cup roasted corn kernels

Directions:

1. In a medium bowl, whisk together the dijon mustard, green onions, olive oil, honey, vinegar and black pepper. Place 1/3 of the mixture into a resealable bag. Cover the bowl and place the remaining 2/3 mixture into the refrigerator until ready to serve the salad.
2. Add the chicken to the bag and seal. Combine the chicken and the dressing. Marinate the chicken in the refrigerator for 2-6 hours, turning the bag occasionally.
3. In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
4. Remove the chicken from the marinade and season with black pepper. Add the chicken to the skillet and cook until golden brown, about 5-7 minutes. Turn the chicken over and cook on the other side until golden brown and completely cooked, about 5-7 minutes.
5. While the chicken cooks, place the lettuce in a large bowl. Top with the bacon and desired toppings.
6. Once the chicken is done, allow to rest for 5-10 minutes and then cut into bite sized pieces and place on top of the salad.
7. Pour the reserved dressing over the salad and toss to combine. Serve immediately.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 474
Total Fat		27g
Saturated Fat		3.6g
Trans Fat		0g
Polyunsaturated Fat		1.9g
Monounsaturated Fat		14.8g
Cholesterol		75mg
Sodium		866mg
Total Carbohydrates		34.5g
Dietary Fiber		7.4g
Sugars		14.2g
Protein		24.8g
Calcium		12.8%
Iron		14.7%
Potassium		703mg
Vitamin A		272.6%
Vitamin C		73.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.

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Make Again Monday: Tater Tot Waffle Jalapeño and Bacon Grilled Cheese

 

This is one of those "cheat" meals. It is most definitely not healthy and I most definitely could not just eat a 1/4 of it. When I plan to make this, I always make it after a long run and eat it as a brunch. That way when I eat the whole thing I do not feel as guilty since I just burned a ton of calories.

I try hard to eat healthy, but then I find and make meals like this which make it so hard. I try to live by the motto of everything in moderation, but delicious food like this make it so hard.

To see the recipe and original post click here.

Enjoy!!!

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Rhubarb Oatmeal

 

I absolutely love rhubarb! The problem is it can be hard to find. So if I ever find it in the store I will buy a bunch and make as many recipes as I can. I might even try freezing some so I can use you throughout the year. First I need to find some more because the store only had a little bit this time.

The sweet brown sugar oatmeal pairs perfectly with the tart rhubarb and crunchy almonds. So yummy and a healthy way to use rhubarb instead of my usual baked goods I make with rhubarb.

Rhubarb Oatmeal

Ingredients:

• 1 1/3 cup 1/2 inch pieces of diced rhubarb
• 1 tablespoon granulated sugar
• 1 tablespoon water
• 3/4 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup old fashioned rolled oats
• 1 tablespoon brown sugar, packed
• 1 tablespoon sliced almonds

Directions:

1. Preheat the oven to 400º F.
2. In a baking dish, stir together the diced rhubarb, sugar and water. Roast in the oven for 15 minutes or until the rhubarb is tender. Stir in the vanilla extract and set aside.
3. In a medium saucepan, over medium-high heat, bring the milk to a boil. Add in the oats and stir constantly until they are thickened and have absorbed all of the milk, about 5-7 minutes. Remove from the heat and stir in the brown sugar.
4. Transfer the oatmeal to a bowl and top with the roasted rhubarb and almonds.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 433
Total Fat		8.4g
Saturated Fat		2.3g
Trans Fat		0g
Polyunsaturated Fat		1.2g
Monounsaturated Fat		1.1g
Cholesterol		10mg
Sodium		212.2mg
Total Carbohydrates		69.7g
Dietary Fiber		6.7g
Sugars		39g
Protein		20.8g
Calcium		45.7%
Iron		15.3%
Potassium		1065.9mg
Vitamin A		13.3%
Vitamin C		23.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Pastry Affair.

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Apple Bacon Cranberry Kale Salad

 

We had a couple of weeks where the weather was beautiful and warm. So, of course I got excited and planned some salads to make. But in true midwest fashion it got cold again. Oh well, this salad is kind of a fall salad with the apples and apple dressing so I guess it worked with the cold weather.

As I was eating this salad, I went to the recipe and saw the pictures with the almonds on the salad and realized I forgot them, whoops. I guess I will just have to make this again in the fall and add the almonds.

Apple Bacon Cranberry Kale Salad

Ingredients:

• 6 cups chopped kale
• 1 large gala apple, red and chopped into bite size pieces
• 2/3 cup cooked and crumbled bacon
• 1 cup almonds, roughly chopped
• 1/3 cup crumbled queso fresco
• 2/3 cup dried cranberries

Apple Dressing

• 4 tablespoons apple cider vinegar
• 1/2 cup apple juice
• 1 tablespoon dijon mustard
• 2 tablespoons honey
• black pepper, to taste
• 1/4 cup olive oil

Directions:

1. Wash and pat dry the kale. Remove the stem from each kale leaf. Chop the kale leaves into bite sized pieces. Pour a few drops of olive oil into your clean hands and and massage the kale leaves until they are dark in color and tender. Place the kale into a large bowl.
2. On top of the kale, add the apple, bacon, almonds, queso fresco and cranberries. Toss to combine.
3. In a mason jar, add in all of the apple dressing ingredients. Place the lid on the jar and shake very well to combine the ingredients.
4. If salad will all be consumed in one meal, pour the dressing over top of the salad and toss to combine. If there will be leftover salad, pour dressing over individual servings. Place lid on mason jar and store dressing in the refrigerator, shaking well before serving again.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 581
Total Fat		36.6g
Saturated Fat		8g
Trans Fat		0g
Polyunsaturated Fat		0.3g
Monounsaturated Fat		11.9g
Cholesterol		47.5mg
Sodium		554.3mg
Total Carbohydrates		52.4g
Dietary Fiber		18.5g
Sugars		26.3g
Protein		15.1g
Calcium		27.1%
Iron		9.5%
Potassium		425.2mg
Vitamin A		0.1%
Vitamin C		58.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from eatwell 101.

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Make Again Monday: Spicy Chicken Caesar Club Chicken Sandwich

 

The flavor of chicken caesar salad in a spicy, crunchy chicken sandwich. Normally I do not like caesar dressing because of the anchovies in the dressing, but this has a homemade dressing I do not have to worry about those little fish and I get to enjoy the delicious sandwich.

To see the recipe and original post click here.

Enjoy!!!

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