Cilantro Chicken Salad

So, I think you all realize how much I love coconut.  So, now it's time to move to my other favorite in life; Cilantro.  Cilantro is one of those love it or hate it foods. If you love it though, this chicken salad is a must-try. It's full of flavor, low on mayo, and goes together really quickly.

Cilantro Chicken Salad

Adapted from Skinnytaste.com

Makes 2 sandwich servings. Or serve in a hollowed out tomato!


7 oz cooked chicken breast, shredded or diced (Use leftovers or a rotisserie)
2-3 Tb light mayonnaise
1 small green onion, chopped 
2 teas lime juice
4 Tb chopped cilantro
salt and pepper
pinch garlic powder
pinch of cumin
pinch of Chile powder

Combine chicken, mayonnaise, scallions, lime juice, and cilantro. Season to taste with salt, pepper, garlic powder, cumin, and Chile powder.

Summer Vegetable Pesto Chicken Wrap

It's that wonderful time of year when gardens are producing, and farmer's markets are full of fresh veggies. This is a great lunch recipe using basil, squash, or even zucchini. You could even go all vegetarian by removing the chicken. Enjoy!


Summer Vegetable Chicken Wrap
The Double Dipped Life

Flour tortillas
Basil pesto
Chicken flavored with mexican seasonings, cooked
(Try making your own, or buying the pre-made frozen chicken)
Yellow squash, chopped into matchsticks, or zucchini is good as well
Tomato, chopped
Romaine leaves or spinach

Dip:
Ranch dressing
Basil pesto

Warm the tortillas in the microwave. Layer the tortilla with basil pesto, and then stack the rest of the ingredients on top.  Fold ends of tortilla over the filling, and roll. For the dip, mix 2 parts ranch dressing with 1 part basil pesto.
Enjoy!

Reuben Sandwich

I hate sauerkraut. I dislike Rye bread. I really despise Swiss cheese. And corned beef? Could really do without it.

But... put it all together and grill it... and it becomes a make-my-mouth-water, I've-got-to-have-one-now craveable sandwich! I loved Reubens as a kid, and I still love them now. Unfortunately, I'm the only one in the family that does. So, when the craving becomes too intense, I get the makings, and have a reuben every day for lunch until they are gone!

For the grill, I used my George Foreman grill. You can also use a Panini grill, a sandwich grill, or even a pan on the stove.

Reuben Sandwiches

1 loaf of Rye bread
Thousand Island salad dressing
1 jar/can of Sauerkraut
1 lb Corned Beef
1 lb sliced Swiss cheese
Oil spray or butter for grilling

Heat grill.
Place 1-2 TB of the dressing on one side of the bread. Spread sauerkraut (amount is up to you) on top of the dressing. If you use a thick layer, you might want to warm the sauerkraut in the microwave first. Otherwise, it might not heat through when grilling.

Top with a few slices of Corned Beef, 2 slices of Swiss Cheese, and top with the other piece of bread.

Spray grill with Oil spray, or butter each side of the sandwich.
Grill until contents are hot, and cheese is melted.

Enjoy!

Monte Cristo Breakfast Sandwich

I just discovered this recipe. I was a little worried about it because of the addition of Strawberry syrup. I shouldn't have been! It was sooo good!

This recipe makes 6 sandwiches. I only made one. I have this picky hubby who refuses to eat any breakfast foods combined with any others...

Breakfast for dinner: Monte Cristo Sandwiches
From: Betty Crocker Quick & Easy Cookbook

Traditionally a French style grilled ham and cheese sandwich that has been dipped into a beaten egg mixture and fried in butter.

12 slices French bread, 1/2 inch thick. (or, how ever many slices you need! If you need more, make sure to make more of the egg mixture)
1/4 lb shaved or very thinly sliced cooked ham
3 slices Gruyere or Swiss cheese, cut in half (I actually used Provolone)
3 eggs
1/2 cup milk
2 TB sugar
1 TB butter or margarine (Or oil cooking spray)
Powdered sugar, if desired
3/4 cup Strawberry syrup or jam (Don't let this scare you! It's very good!)

** Make sure that you have all the ingredients at hand and ready to go before starting. Once you start, this dish goes quickly!

1. In a large skillet, heat butter, margarine or cooking spray.
2. In a small bowl, beat eggs, milk, and sugar with fork or wire whisk until well mixed; pour into shallow bowl.
3. Dip each bread slice in the egg mixture, allowing time for the bread to soak up the mixture. Add bread to skillet. Cook 2-3 minutes on each side, or until golden brown.
4. After cooking the first side of the bread, and flipping, layer cheese and ham on top of the bread. Place a finished bread on top, and remove from skillet to plate.
5. Sprinkle with powdered sugar. Serve with Strawberry syrup or jam.

Eat while still hot!

French Dip sandwiches

What is better than a hot, easy meal for a cold night? I love French Dip sandwiches, and this is an easy, and delicious way to have them at home!

I have 2 recipes that I love for this recipe. I'm combining them here.


French Dip Sandwiches

1 lb Italian Roast Beef, sliced thin
2 1-ounce packages of dry onion soup mix
2 cloves garlic
2 cups beef broth
2 TB of Worcestershire sauce
salt & pepper
Provolone or Mozzarella cheese
6-8 Large buns
Parmesan cheese

1. In a medium saucepan, heat 1 TB of oil. Saute onion soup mix and garlic until heated through. Add beef broth and Worcestershire sauce. Bring to a boil and simmer for 5 minutes.

2. Slice sandwich buns (or a loaf of bread) in half. Place on broiler pan, and toast under broiler. Drizzle olive oil on bread, and cover with grated Parmesan cheese.

3. Place the roast beef slices in the broth and warm them up. Remove from sauce, and pile on your bread. Cover the meat with Provolone, and put back under the broiler until the cheese melts.

4. Ladle the soup into small bowls and use that to dip your sandwich in.

You'll need lots of napkins for this dinner!
Serve with a side salad or veggies!