I had never eaten a chicken salad that was heavy on Dijon mustard until I ate it in a restaurant for lunch one day. It was a shock since I had been expecting the standard fat laden chicken salad you usually find. I had asked about fruits or nuts in the salad, as I am a puritan in that arena.
The salad was different and interesting, not in a bad way though. I found myself thinking about this chicken salad sandwich a few days later. I had some boneless chicken breasts in the freezer and thought I might give it a try.
It has taken a few tries to get the Dijon mustard to mayonnaise ratio right for the way I like it. Because Dijon can be overpowering, even when you like Dijon, there needs to be a bit of mayonnaise to cut through the mustard and finish moistening the spread.
Dijon Chicken Salad Spread is a tasty way to eat chicken salad that has a lower fat and calorie count than my basic chicken salad recipe that has mayonnaise and sour cream.
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Flat Bread is a recipe that has recently been added to my recipe rotation. I was actually looking for a pita bread replacement. Have you seen the cost of pita bread in the store? This recipe is also a decent replacement for store bought Naan bread, that stuff carries a crazier price than pita.
I make a lot of hummus which means I need a healthy supply of carrots, celery, and pita bread on hand.
Carrots and celery are two of the many staples I keep on hand, but pita bread, not so much. It seems to me that it dries out too fast to keep it on hand.
I ran across a recipe at Mel’s Kitchen for Greek Pocketless Pitas. I thought to myself “Self, we have got to try this.” I did, and I have never looked back. We use it so much that I only make it in double batches. It is time consuming and since I am kind of lazy, I go ahead and make a mess once instead of twice. It also cuts my waiting down by half, since I only have to let dough rise half as many times.
I suspect this flat bread will also dry out fast, but I only keep out what I intend to use in a day or two.
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Flat Burger Sliders were created because, as you can only guess, there is no restaurant around here that serves decent thin patty burgers on slider buns. In addition, there is no White Castle or Krystal Burger within easy driving distance of Tulsa.
I have seen the several hundred, maybe even thousands, of White Castle copycat recipes on the interwebs. Yes, I have tried a few. No they did not make me happy.
This recipe is not supposed to be a copycat of either of those restaurants. I don’t believe you can accurately copy those recipes without their preformed patties, who knows what unhealthy additives, nor their large griddles. I think there might even be some magic in the little boxes they stuff the baby burgers into.
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Egg Bagels with Canadian bacon and cheese makes frequent appearances for dinner on the nights we need something quick.
I started making these because before McDonalds started serving breakfast all day, you could only get a breakfast sandwich before 10:30 am. Sometimes I want breakfast food for supper. Pancakes, bacon and eggs, omelets, and even waffles sometimes
This really isn’t even a recipe, it’s more like an explanation of how to put simple ingredients together and make a quick meal. It’s like a sandwich, but makes you feel like you actually cooked.
Egg Bagels are easy enough to make that you can ditch the frozen variety. If you want a frozen breakfast sandwich, why not just make your own and freeze them. I would wait to add the cheese until the Canadian bacon and egg were completely cool. I would also skip the microwave step until the day I was ready to eat it.
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This recipe for Rustic Crusty Bread is my go-to bread recipe whenever I have a hankering for warm bread. I love bread! I’ll eat it from anywhere, even a factory. I’m not embarrassed either. Sometimes all you need in life is a peanut butter and jelly or bologna sandwich using super soft white bread. The kind that sticks to your teeth with no nutritional value whatsoever.
But, homemade bread, warm from the oven, slathered in butter takes the cake in my book. Rustic Crusty Bread is also really good when toasted. I find that I usually need to run through my toaster cycle twice though.
This recipe is easy to make. It requires no kneading, no fancy mixers, and is pretty darn hard to screw up.
Trust me, I have yet to totally fail with this method. Update** I forgot to add salt once, the bread was edible, just really bland.
I may have struggled getting it shaped and dropped into my pan when I first started making this. Don’t worry if you struggle too, even if it’s ugly, it’s delicious. You will get better with it the more you practice and eventually it will be no big deal to whip up a quick loaf of bread.
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