Dijon Chicken Salad Spread

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.

Continue reading “Dijon Chicken Salad Spread”

Soft Homemade Flat Bread

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.

Continue reading “Soft Homemade Flat Bread”

Egg Bagel Sandwich

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.

Continue reading “Egg Bagel Sandwich”

Grilled PB&J

Sometimes, what we eat doesn’t really need a recipe, but grilled peanut butter and jelly sandwiches seem to go against every cooking gain I have so it needs a recipe.

One of the first times I served tomato soup to Andy he asked me to make him a grilled peanut butter.

Me: “Huh? A what?”

Him: “A grilled peanut butter.”

Me: “Never heard of it.”

Him: “Really?!?!  It’s like a grilled cheese but with peanut butter instead of cheese.  My mom used to make them all the time. Didn’t yours?”

Me: “Um, no…….”  Continue reading “Grilled PB&J”

Italian Beef

Here I go again with another recipe designed to cure a craving for a food that I can’t seem to find outside of the Chicago area.  There, Italian beefs were easily accessible at almost every pizza or hot dog place.  You can search high and low outside of that area and never find one.  Finding a good Chicago style hot dog is also another challenge.

These are nowhere near an original Italian Beef that can easily be found in that area.  Those are made with beef roasts cooked to rare in a flavorful broth, then sliced into thin perfection pieces of meat.  The meat is dipped back into that wonderful broth and slapped onto a sturdy Gonnella roll (which are unfortunately only available in and around the Chicago area grocery stores). Continue reading “Italian Beef”

Patty Melt

Patty melts may be an ultimate comfort food.  Some nights I love just getting back to the basics in the kitchen. Simple cooking that doesn’t require too much thinking and beginner kitchen skills to make.

This patty melt, with plenty of grilled onions and melted Swiss cheese, fits that bill at my house. It’s quick enough to make that I can whip it up on a weeknight, break out some potato chips and call it a meal without feeling guilty like I do when I just serve up ham sandwiches, order pizza, or carry in soggy fried chicken.

Don’t misunderstand, I also get so busy some days that dinner isn’t even on my radar until someone says they are hungry. By then, it takes every bit of energy I have left to even break out the bread, ham, and Miracle Whip.

Continue reading “Patty Melt”

Bon-A-Part Open Face Burger

This is a unique open-face burger. Parmesan grilled bread topped with a charred hamburger patty, topped with pub cheese and grilled onions. One of my all-time favorite ways to eat a burger. This one needs a fork and knife.

Here we go again…… you see, there was this restaurant……. I’m sure you get tired of hearing that (if you aren’t tired of hearing it you probably will be because I say it A LOT). There was this one time…..

The inspiration for this burger truly comes from a restaurant that had been a staple in my hometown. The Little Corporal. But there was nothing little about it, it was a big deal. Back in the day Barry Manilow performed in the lounge when he was only 24 years old.

Continue reading “Bon-A-Part Open Face Burger”