Pesto Chicken Salad Sandwich

I just finished eating this sandwich:

It was so easy.  And, fast (like, 10-15 minutes from start to finish, fast).  And gooooooooooood.  I inhaled it and then felt very happy.  I felt obligated to share this recipe as soon as possible because of its delicious goodness.

Enjoy!    


PESTO CHICKEN SALAD SANDWICHES

Pesto: 

• 3/4 cup fresh basil leaves
• 2 cloves garlic
• 3 tablespoons pine nuts
• 1/2 cup grated parmesan
• 1/3 cup olive oil 
• Kosher salt, to taste
• black pepper, to taste

Sandwich:

• 2 cups chicken, cooked and shredded
• 1/4 cup Greek (or regular) plain yogurt
• arugula or spinach
• tomatoes, sliced
• mozzarella, sliced 
• baguette or sliced artisan bread, toasted 

Combine basil, garlic, pine nuts, and parmesan in the bowl of a food processor.  

With the motor running, add olive oil in a slow stream until emulsified.  

Season with salt and pepper to taste.  

In a large bowl, combine chicken, pesto, yogurt, and salt and pepper, to taste.  

Serve on baguettes or artisan bread. topped with arugula, sliced tomatoes, and sliced mozzarella.  I toasted the artisan bread with the mozzarella on it so the bread was toasty and the cheese was melty and delicious.  YUM!  

Source:  Damn Delicious 

Homemade Taco Seasoning

I made this homemade taco seasoning as Christmas gifts for my teammates at school.  I opted to leave it in layers and put instructions on the tag to shake well before using.  Doesn't it look pretty?  Homemade taco seasoning = practical gift.  I like practical.

 

HOMEMADE TACO SEASONING

• 1/2 cup chili powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried oregano
• 4 teaspoons paprika
• 4 tablespoons ground cumin
• 8 teaspoons table salt
• 4 teaspoons black pepper
• 1/8 teaspoon cayenne

NOTE:  These amounts make a pretty hefty portion.  I think it's nice to make a bunch and have it on hand.  But, if you'd prefer to make only a small amount, see portions below:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• pinch of cayenne pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon table salt
• 1/2 teaspoon black pepper

Source: Mel's Kitchen Cafe 

White Chicken Chili

I've been making this yummy soup for a long time.  I came across a very similar version online which reminded me that I need to document its goodness.

This time I added cream.  I've always made it without and it's still really delicious, but I really liked the creamy version.  You can go either way.

As always with soup, make it ahead of time, if possible, and let the flavors blend.  

WHITE CHICKEN CHILI

• olive oil
• 1 medium onion, chopped
• 3 cloves garlic
• 1 teaspoon Kosher salt
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne (optional)
• 2 cups chicken broth
• 2 cans (16 ounce) white beans
• 2 cans (4 ounce) green chilies 
• 2 cups chicken, cooked and shredded 
• 1 cup cream (optional)
• 1 cup chopped cilantro
• additional chopped cilantro, for garnish
• shredded jack cheese, for garnish
• paprika, for garnish

In a medium-sized saucepan, heat olive oil and cook onions, stirring occasionally, until softened, about 3-5 minutes.  

Add garlic and cook for a minute.  

Add salt, cumin, oregano, pepper and cayenne (if using).  Saute for another minute, until fragrant.  

Add chicken broth, white beans, and green chilies.  

Bring to a boil, then reduce to a simmer and cook for 30 minutes.  

NOTE: Be sure to bring the soup to a boil, otherwise the beans will not be sufficiently cooked.  

Add chicken, cream, and cilantro.  Cook until warmed through.  

Serve topped with cilantro, shredded jack cheese, and paprika, if desired.  

Source:  Annie's Eats

Breakfast Bites

I've been playing around with the recipe for awhile trying to find a healthy combination of things that will work for a breakfast bite.  I wanted something with protein, minimal sugar, and that would be easy-to-grab since mornings aren't my best time.  I'm not hungry in the morning, but if I don't have something to snack on during morning recess, I end up hangry (hunger that leads to anger), which makes for an unpleasant morning.    

I've found it works best to send the oatmeal, nuts, and flaked coconut through the food processor beforehand.  Using the food processor eliminates the need for chopping and makes forming the bites a little easier since the ingredients are uniformly chopped and small.  Shredded coconut won't need the food processor.  

BREAKFAST BITES

• 2 cups oats
• 1 cup crispy rice cereal
• 1 cup coconut, shredded or flaked 
• 1/3 cup ground flax seed
• 1/2 cup chopped nuts (I've used peanuts and cashews.)
• 1 cup peanut butter
• 1/4 cup honey
• 1/4 cup coconut oil 
• 2 teaspoons vanilla 

Combine the oats, rice cereal, coconut, flax seed, and nuts in a large bowl. 


In a medium saucepan, heat peanut butter, honey, coconut oil, and vanilla until melted and combined.  


Pour peanut butter mixture into dry ingredients and stir gently to combine.  


Place bowl in refrigerator for 20 minutes. 


Roll into small bites and store in the refrigerator or freezer.    


Source:  modified from Mel's Kitchen Cafe

Mini Cheesecakes

I made these for the first time when I was in college.  My roommate, Lyndsey, needed some sort of refreshments for one of her vocal concerts so we went to work making a boatload of mini cheesecakes.  I just had them again recently at Thanksgiving and was reminded of how tasty they are. Delish and super simple.  This is a great recipe to have in the books.

Notes:

• You can use Nilla wafers for the crust or you can make the crust below.  Finding Nilla wafers here is tricky so I need an alternative.
• I've adjusted the amounts based on the ingredients I can find here.  So, I've given two versions for the fillings, depending on whether you are in or out of the U.S.  

 

MINI CHEESECAKES

Crust:

• 1 cup graham crackers
• 2 tablespoons sugar
• 3 tablespoons butter, melted 

Mix together and press into the bottom of cupcake liners.  I use a tart tamper for this part. 

Bake for 15 minutes at 325 degrees.  

Filling (in the U.S.):

• 16 ounces cream cheese, room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 teaspoon lemon juice (optional)
• zest of 1 lemon (optional)

Filling (outside the U.S.):

• 600 grams cream cheese, room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 1 teaspoon lemon juice (optional)
• zest of 1 lemon (optional)

In a stand mixer, beat cream cheese until light.  

Add sugar and vanilla and continue to mix until well blended.  

Add eggs and mix well.  

Pour over crusts (or Nilla wafers), fill 3/4 full.  

Bake at 325 degrees for 20-25 or until set.  

Top with raspberry puree, cherries, mandarin oranges, or chocolate shavings.  

Source:  Stephanie Moy and Marsha Porter

Creamy Confetti Corn

I made this for Thanksgiving and WOW-EEE, corn has never tasted so good.  Plus, using bacon where I live is like a super big treat, so I might have used more than the recipe called for, which proved to be a good move on my part.

This is a nice twist on what can be a boring side dish.  You might want to add it to the menu of one of your upcoming holiday meals.  Enjoy!  

CREAMY CONFETTI CORN 

• 8 slices bacon, chopped
• 2 (15 ounce) cans yellow corn
• 1/2 cup white onion, chopped
• 1/2 cup red bell pepper, finely chopped
• 8 ounces cream cheese, cut into cubes
• 1-2 tablespoons milk
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup green onions, finely chopped

Cook the chopped bacon until golden and crisp.  Transfer bacon to a paper towel lined plate.  Leave a thin coating of bacon grease on the pan.  

Add the corn, onion, and red pepper and cook over medium heat, stirring occasionally until the vegetables are tender and the corn is heated through, about 6-8 minutes.  

Add the cream cheese and milk, stirring until the cream cheese melts and the mixture is evenly combined.  

Stir in the sugar, salt, and pepper.  Taste for seasoning and add more salt if needed.  

Stir in the green onions.  

Serve warm topped with bacon.  

NOTE:  Dish can be made up to 2 days ahead of time.  Scoop the creamy corn mixture into an oven-safe dish.  Sprinkle with bacon, cover, and store in the refrigerator.  When ready to eat, heat the corn dish in a 325 degree oven for 15-20 minutes until heated through.  

Source:  Mel's Kitchen Cafe

Pumpkin Cupcakes

Happy belated Thanksgiving!

My first Thanksgiving out of the country was really nice.  I felt a little twinge of homesickness on Thursday morning, but skyping with my friend Gina quickly cured me.  Thanks, Gina, for lifting my spirits.  Then, I was lucky enough to go to three dinners over two days and enjoyed visiting and eating with lots of lovely people.  And, I'm really happy to have a few leftovers in the fridge to look forward to.  Leftovers are, in my opinion, better than the actual meal.  

There are always lots of pumpkin recipes floating around this time of year.  Honestly, I'm not a huge fan of most things pumpkin.  I want to like pumpkin because it's festive and I like the idea of it, but, I mostly like pumpkin pie for the whipped cream and sometimes pumpkin cookies and other baked goods are too spongy for my liking.

This is the one pumpkin baked good that I've made over and over.  They have a nice texture and the cream cheese frosting is my fave that I've ever made.  There are substitutions you can make as well to keep the recipe a little more healthy.  Also, you could leave the frosting off and call these muffins.  But, really, why would you do that?

PUMPKIN CUPCAKES

Cupcakes:

• 4 eggs
• 1 2/3 cup sugar (can be reduced to 1 cup)
• 1 cup oil (substitution: 1/2 cup oil and 1/2 apple sauce)
• 1 can (16 ounces) pumpkin
• 2 cups flour (substitution: 1 cup flour and 1 cup almond meal)
• 2 teaspoons baking powder
• 2 teaspoons cinnamon (be generous)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/8 teaspoon nutmeg

Frosting:

• 6 ounces cream cheese
• 1 cup butter
• 2 teaspoons vanilla extract
• 3 3/4 cups powdered sugar

Preheat oven to 350 degrees.


Beat together eggs, sugar, oil, and pumpkin until well mixed. 

In another bowl, sift together flour, baking powder, cinnamon, salt, baking soda, and nutmeg.  

Add dry ingredients to pumpkin mixture and mix thoroughly.  

Transfer mixture to lined mini muffin pans.  

Bake for 15 minutes or until they bounce back when you press lightly in the middle.  

Cream together cream cheese and butter. 

Add vanilla.  

Add powdered sugar, a little at a time, and beat well until frosting is smooth and a little fluffy.  

Frost cupcakes with a generous portion of frosting on each.  

Source:  modified slightly from Portland's Palate cookbook