Chicken Caesar Salad Sandwiches with Garlic Bread Rolls

I love chicken Caesar salads, but not all of my tiny humans will eat a salad, so this recipe was created to ensure mom got what she wanted and the kids would still eat.

Ingredients:

2 Boneless, Skinless Chicken Breasts

6 Slices Bacon, cooked crisp, crumbled

1 tsp. Bacon Grease

1 C Fresh Spinach, finely diced

1/2 C Fresh Tomato, finely diced

1 1/2 C Creamy Caesar Dressing

1 C Grated Parmesan Cheese

Romaine Lettuce for serving

Bread:

6 Sub or Hoagie Rolls

5 T Butter

Granulated Garlic

Italian Seasoning

Garlic Salt

Directions:

-Place chicken in pot, cover with water, season with salt and pepper, cover and bring to boil, cook 17-20 minutes or until chicken can easily be peeled with fork.  Remove from pot, place in large bowl and allow to cool.  Can shred by hand or using hand mixer to shred.

-In small pan over medium heat, heat bacon grease, add in spinach and tomato, season with salt and pepper, cook until spinach and tomatoes soften.  Place in shredded chicken.

-Add in bacon, parmesan cheese and dressing.  Mix well, set aside.

-Melt butter, place buns on baking sheet, brush insides of rolls with butter (save some for tops), sprinkle with granulated garlic and Italian dressing.  Close bun and brush tops with butter, sprinkle with garlic salt.  Cover with foil, bake 350 degrees for 10 minutes, remove foil and bake an additional 3 minutes.

-Serve chicken mixture on top of lettuce inside each roll while they are still warm.  Enjoy!

Ground Beef and Black Bean Enchiladas

Ingredients:

1 lb. Ground Beef

1/2 Yellow Onion, diced finely

1/4 C Sweet Bell Pepper, diced finely

2 Cloves Garlic, minced

2T Taco Seasoning

1 T Fresh Cilantro, finely chopped

1/2 T Fresh Oregano, finely chopped

1/2 tsp. Cumin

Salt and Pepper to taste (amounts may depend on taco seasoning used)

15.5 Can Black Beans, rinsed and drained

10.25 Can Chili Beans, not drained

1 1/2 C Finely Grated Mexican Blend Cheese

1/2 C Finley Grated Mexican Blend Cheese (for topping)

8 Large Flour Burrito Shellas

Sauce:

10oz. Can Green Enchilada Sauce

1 C Sour Cream

1 1/2 tsp. Garlic Salt

1 tsp. Chili Powder

1 tsp. Cumin

1 tsp. Paprika

Directions:

-Place chili beans and sauce in food processor and blend until smooth, set aside.

-In large skillet over medium heat cook beef, onion, garlic and peppers.  Cook until meat is done and veggies are soft.  Drain off any excess grease.

-Reduce heat and stir in chili beans, black beans, taco seasoning, cumin, cilantro, oregano, salt and pepper.  Cook covered for 7-10 minutes.  Remove from heat and allow to cool some before making enchiladas.

-Combine all sauce ingredients in bowl with whisk, set aside.

-Divide meat mixture between all shells, top with 1 1/2 C Cheese.  Fold over shells and place in grease 13X9 inch glass baking dish (I find I get the best results with glass versus metal), pour over sauce, and top with 1/2 C Cheese.

-Cover with foil, bake 350 degrees for 20 minutes, remove foil and bake an additional 15 minutes.  Remove from oven and allow to cool before serving.  Enjoy!

Fried Peanut Butter and Banana Sandwich with Bacon

I am not a fan of bananas, so I figured out many years ago that this was about the only way I could enjoy one, though as Ive gotten older I put bacon on as much stuff as possible (everything tastes better with bacon, lol.)

Ingredients:

4 Pieces Sandwich Bread

Softened Butter

Peanut Butter (I recommend creamy and not crunchy)

1 Banana, sliced thin (may want to slice in half to fit bread)

4 Slices Cooked Bacon, crisp

Directions:

-Cook bacon until crisp, place on paper towel lined plate and ensure no grease is left on each slice.  You may want to break slices in half to fit onto sandwich.

-Place butter on bread, over medium heat toast .  Place peanut butter on toasted bread, both sides.  Top with sliced banana and 2 bacon slices on each sandwich.

-Coat outside of bread with more butter, cook until both sides are toasted.

-Allow to cool before eating.  Enjoy!

Bacon, Spinach and Sun-dried Tomato Pasta

Ingredients:

1 lb. Twists Pasta

6 Slices Bacon

2 T Bacon Grease (can use butter)

2 T Butter

5 tsp. Minced Garlic

1/4 C Flour

3/4 C Heavy Cream

1 3/4 C Milk

1 C Parmesan Cheese, grated

1/2 tsp. Italian Seasoning

Dash Nutmeg

1 C Diced Fresh Spinach

8.5 oz Jar Sun-dried Tomatoes, drained

Salt and Crushed Red Pepper Flakes to taste

Directions:

-Cook bacon until crisp, drain on paper towel lined plate, crumble.  Reserve 2T of the rendered fat.

-Cook pasta per package directions, can use any type of pasta you wish, drain and set aside.

-In medium pot add bacon grease and butter over medium high heat.  Add in garlic and cook until fragrant, about 3-4 minutes.  Remove from heat and whisk in flour.  Reduce heat to medium.

-Slowly pour in heavy cream and milk, ensure that flour is dissolved.  Stir in Italian seasoning and nutmeg.  Add in spinach, cheese and sundried tomatoes.  Cook until cheese is melted.  Add in salt and red pepper flakes. Pour sauce over pasta.  Enjoy!

Tropical Pork Loin Chops

I found a great deal on pork loin chops, so needless to say my freezer is stocked with them.  I typically buy bone in pork chops, so cooking these is similar but not the same, not having the bone means less flavor in my opinion.  This recipe didn’t let me down, its packed with great flavor and is sure to win over anyone.

Ingredients:

8-10 Pork Loin Chops

Rub:

2 tsp. Sea Salt

1 tsp. Cumin

1 tsp. Granulated Garlic

1/2 tsp. Chili Powder

1/4 tsp. Cinnamon

Dash Nutmeg

Sauce:

1/2 C Tropical Fruit Juice (Juicy Juice makes a great one, substitute pineapple if needed)

1/3 C Packed Brown Sugar

1 1/2 tsp. Granulated Garlic

1 tsp. Apple Cider Vinegar

Directions:

-Mix all rub ingredients together, rub on meat.

-In separate bowl combine all sauce ingredients, set aside.

-Bring pork chops to room temperature, before grilling.

-Heat grill to 350 degrees, place meat on grill, brush with sauce as chops cook.  Mine only took about 7 minutes total (grills times may vary), brush with sauce before serving.  Enjoy!

Coconut Ginger Cauliflower Rice

This was a great way to hide vegetables for my tiny humans, its tasty but super simple as well.

Ingredients:

1 Head Cauliflower

1 Carrot, cut into matchsticks

1 C Cabbage, diced small

4 Green Onions, sliced thin

2 T Ginger

13.5 oz. Can Whole Fat Coconut Milk

1 C Green Peas

Salt and Pepper to taste

Directions:

-Remove cauliflower florets, place in food processor, pulse until they reach rice like texture.

-Heat a large skillet over medium high heat,  add all ingredients except coconut milk and peas.

-Allow to cook 5 minutes, add in coconut milk, stir to mix well, bring to simmer.  Cover and reduce temperature to medium, allow to cook 10-12 minutes or until veggies are soften and cauliflower is cooked. Can top rice with scallions. Enjoy!

 

Honey Garlic Crockpot Chicken Thighs

I generally grill my chicken thighs, but since it was suppose to rain and storm all day I decided to try something different.  These turned out great and were super easy to make as well.

Ingredients:

6-8 Boneless, Skinless Chicken Thighs (can use breasts)

1/3C Honey

1/2 C Chili Sauce (use GF if needed)

1/2 C Soy Sauce (use GF if needed)

1/4 C Hoisin Sauce (use GF)

2 T Minced Garlic

2 T Toasted Sesame Seeds https://junecleaver21stcenturystyle.wordpress.com/2016/06/12/how-to-roast-sesame-seeds/

1 T Fresh Parsley, chopped

1/2 T Fresh Cilantro, chopped

1 1/2 tsp. Fresh Oregano, chopped

Directions:

-Mix all ingredients in bowl well together.

-Place chicken in single layer at bottom of crockpot.  Pour sauce over chicken.

-Cook low for 4-6 hours or until chicken reaches 165 degrees internally.  Serve over rice, pasta or other side with sauce on top.  Enjoy!