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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Make Again Monday: Broccoli Turkey Grilled Cheese Sandwich

 

Getting the recommended amount of vegetables in a day can be hard. This sandwich helps make it a bit easier and certainly more delicious.

To see the recipe and original post click here.

Enjoy!!!

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Dill Pickle Coleslaw

This coleslaw is for those of you that love pickles, dill pickles. It is hard not to like coleslaw when it has  dill pickles in it and a bit of dill pickle juice.

Coleslaw has always been one of those sides that I can take or leave. Most times coleslaw is just okay, it is rare for me to find a good coleslaw. This coleslaw, however, is a rare one. The dill pickles add so much flavor to the coleslaw.

Dill Pickle Coleslaw

Ingredients:

• 1 cup finely chopped dill pickles
• 1 cup mayonnaise
• 2 tablespoons pickle juice
• 1 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 16 ounce package coleslaw mix

Directions:

1. In a large bowl, stir together the pickles, mayonnaise, pickle juice, dill and garlic, until well mixed. Add in the coleslaw mix and stir to mix well.
2. Cover the bowl and refrigerate at least 2 hours to allow the flavors to combine. 

Enjoy!!!

Nutrition Facts
Servings: 24
Amount Per Serving
Calories: 121
Total Fat		9.4g
Saturated Fat		1.3g
Trans Fat		0g
Polyunsaturated Fat		5.3g
Monounsaturated Fat		2.7g
Cholesterol		6.7mg
Sodium		920mg
Total Carbohydrates		8.4g
Dietary Fiber		1.8g
Sugars		3.6g
Protein		1g
Calcium		3.9%
Iron		2.4%
Potassium		9.5mg
Vitamin A		13.6%
Vitamin C		44.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Southern Bite.

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BLT Chicken Salad

I have to admit it took me way too long to realize that this salad is called BLT, but there is no lettuce in the salad. When I meal planned and create my grocery list I did not realize it. I only realized it after I made it and went to eat it and thought wait where is the lettuce. I doubled check the original recipe to make sure I did not miss it and I didn't. Even though it is technically not a BLT, it is really delicious, especially on a croissant. 

Next time I make this I will a piece of romaine lettuce to the sandwich to make it an actual BLT. I thought about renaming it to BT Chicken Salad, or Bacon and Tomato Chicken Salad, but that does not have the same ring to it as BLT Chicken Salad.

BLT Chicken Salad

Ingredients:

• 1 cup mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 3 cups cooked shredded chicken breasts
• 1 pound cooked and crumbled turkey bacon
• 1 cup cherry tomatoes, halved
• 1/4 cup diced red onion
• 2 stalks celery, diced
• 6 croissants

Directions:

1. In a large bowl, stir together the mayonnaise, lemon juice, garlic powder, onion powder and black pepper.
2. Add in the chicken, bacon, tomatoes, onion and celery. Stir until well mixed. 
3. Cut croissants in half horizontally and place desired amount of chicken salad on bottom half. Top with top half of croissant.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 596
Total Fat		36.3g
Saturated Fat		14.7g
Trans Fat		0.4g
Polyunsaturated Fat		0.7g
Monounsaturated Fat		0.9g
Cholesterol		150.8mg
Sodium		1303.9mg
Total Carbohydrates		35.5g
Dietary Fiber		1.4g
Sugars		4.7g
Protein		30.8g
Calcium		3%
Iron		21.9%
Potassium		255.8mg
Vitamin A		24.1%
Vitamin C		6.5%
*Nutritional information will vary depending on the brands you use.

*Adapted from Simple Joy.

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Make Again Monday: Crock Pot Root Beer Pulled Pork Sandwiches

 

Super easy pulled pork that only requires three ingredients, pork, root beer and barbecue sauce. 

To see the recipe and original post click here.

Enjoy!!!

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Dirty Iced Chai Tea Latte

 

I've made several chai tea recipes. The first one I made was Homemade Chai Tea Latte, then I had to try a Dirty Chai Tea Latte, and of course an Easy Chai Tea Latte, I have even tried a Chai White Hot Chocolate. So it only made sense to try an iced version since all of my others are hot varieties. 

I made this for my daily morning coffee and didn't want to wait for the chai to cool down. So, I poured it over the ice and the ice completely melted right away. Good thing I was using coffee ice cubes so it did not water down my drink. As my morning coffee this did not really hit the spot, but as an afternoon pick me up it is absolutely delicious.

Dirty Iced Chai Tea Latte

Ingredients:

• 1 chai tea bag
• 1 cup water
• 1 cup milk
• coffee ice cubes
• 1/2 cup cold brew coffee

Directions:

1. Bring 1 cup of water to a boil. 
2. Meanwhile, place tea bag in a cup. Once the water comes to a boil, pour over the tea bag and allow to steep for 5 minutes.
3. Remove the tea bag and allow the chai tea to cool to room temperature.
4. Place the coffee ice cubes into a glass or mug and pour the coffee over the ice followed by the chai tea.
5. Using a milk frother or a whisk, froth the milk and pour it over top.

Enjoy!!!

Notes:

To make a regular iced chai tea latte, leave out the coffee and use plain ice instead of coffee ice cubes.

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 104
Total Fat		2.5g
Saturated Fat		1.5g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		10mg
Sodium		144.7mg
Total Carbohydrates		12.7g
Dietary Fiber		0g
Sugars		12g
Protein		8g
Calcium		25.7%
Iron		0.3%
Potassium		488.8mg
Vitamin A		10%
Vitamin C		2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Mom Makes Dinner.

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Baileys Ice Cream

Ice cream is a yummy, delicious treat. Add a bit of Baileys and it is even more of a yummy delicious treat. Throw in some dark chocolate chips for a nice sweet crunch.

Since this ice cream has alcohol and alcohol does not freeze, it has a more of a soft serve consistency.

Baileys Ice Cream

Ingredients:

• 1 cup half and half
• 3/4 cup brown sugar
• 1 1/2 cups heavy cream
• 1/2 cup Baileys Irish Cream
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips

Directions:

1. Place freezer safe container, for storing the ice cream, in the freezer.
2. In a large bowl, whisk together the half and half and sugar until the sugar is completely dissolved.
3. Stir in the heavy cream, Baileys and vanilla.
4. Pour into an ice cream maker and churn according to manufacturer's directions.
5. during the last 5 minutes of churn time add in the chocolate chips.
6. Remove storage container from freezer and transfer ice cream into it. Smooth it into an even layer. Put the lid on the container and freeze.

Enjoy!!!

*Adapted from chisel & fork.

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Make Again Monday: Citrus Grilled Chicken

 

This time when I made this chicken I did not buy lettuce to serve it over. I just served the chicken with the sauce to put on top. I also cooked the chicken in an electric skillet, instead of a grill. Still tastes delicious with great flavor.

To see the recipe and original post click here.

Enjoy!!!

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