Chicken Caesar Salad Wraps
Chicken Caesar Salad WrapsIf you love Caesar salad, these Chicken Caesar Salad Wraps are a must-try. They take everything you love¡ªsavory chicken, crisp romaine, crunchy croutons, and tangy Parmesan¡ªand wrap it up in a soft tortilla for a convenient and satisfying meal. Ideal for quick lunches, summer gatherings, or even meal prep, these wraps are simple to make and packed with flavor.? Courselunch, Main Course, sandwich CuisineAmerican Keywordcaesar salad, chicken, wrap Prep Time20minutes?minutes Total Time20minutes?minutes ¿ªÔÆÌåÓýs6 Calories444kcal - ??cup?light Caesar salad dressing?I love Ken¡¯s Steakhouse.
- ??cup?grated Parmesan cheese
- ??teaspoon?garlic powder
- ??teaspoon?pepper
- 3?cups?cooked chicken breast?cubed
- 2?cups?romaine lettuce?torn
- ??cup?Caesar salad croutons?coarsely chopped
- 6?whole wheat tortillas?8-inch, at room temperature
In a large mixing bowl, stir together the Caesar dressing, Parmesan cheese, garlic powder, and pepper until well combined. Add the cooked chicken, romaine, and croutons, tossing gently to coat everything evenly. Lay a tortilla flat and place about ? cup of the chicken mixture down the center. Fold in the sides of the tortilla and roll it up tightly. Secure with a toothpick if needed. Repeat with the remaining tortillas and filling. Slice each wrap in half and serve immediately.
Calories:?444kcal?|?Carbohydrates:?27g?|?Protein:?28g?|?Fat:?24g?|?Saturated Fat:?5g?|?Polyunsaturated Fat:?10g?|?Monounsaturated Fat:?5g?|?Cholesterol:?75mg?|?Sodium:?794mg?|?Potassium:?243mg?|?Fiber:?4g?|?Sugar:?3g?|?Vitamin A:?1426IU?|?Vitamin C:?1mg?|?Calcium:?152mg?|?Iron:?2mg
Source: Inspired by Charm
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Chicken Bacon Ranch Wonton Cups
Chicken Bacon Ranch Wonton Cups
Chicken, bacon, and ranch seasoning create one of my favorite flavor combos! Consequently, I put the three together and packed them into adorable wonton cups to make these tasty Chicken Bacon Ranch Wonton Cups. They are a delicious yet simple appetizer recipe you'll love for entertaining. CourseAppetizer, Snack CuisineAmerican Keywordbacon, chicken, ranch, wonton Prep Time15minutes?minutes Cook Time23minutes?minutes Total Time38minutes?minutes ¿ªÔÆÌåÓýs24 Calories113kcal mixing bowls mini muffin baking pan spatula
- 24?wonton wrappers
- 1?cup?chopped cooked chicken
- 1/2?cup?chopped cooked bacon
- 1?cup?shredded cheddar cheese
- 1?cup?Buttermilk Ranch Heluva Good! Dip?plus more to garnish
- 1/3?cup?chopped red pepper
- 2?green onions?sliced
- salt and pepper to taste
- chopped parsley to garnish
Begin by preheating your oven to 350 degrees F. Lightly spray a mini muffin pan with cooking spray. Gently press the wonton wrappers into the mini muffin pan. Bake until the edges of the wontons just start to brown: about 8 minutes. Remove from the oven and set aside to cool. In a large bowl add the chicken, bacon, cheddar cheese, Buttermilk Ranch Heluva Good! Dip, red pepper, green onion, and salt and pepper to taste. Mix with a spatula to combine. Add a heaping tablespoon of the chicken mixture to each wonton cup. Return the pan of filled wontons to the oven and bake for another 12-15 minutes or until the wontons are evenly brown. Garnish with a dollop of Buttermilk Ranch Heluva Good! Dip and chopped parsley. Serve immediately.
Pressing the wonton wrappers into the mini muffin pans can be a bit tricky. If you attempt to just press the wonton wrapper into the cup, it¡¯s going to tear. You want to pinch the wrapper together into a flower shape, insert it into the baking cup, and then gently press it into place. With this method, I had no tears. (Please view the blog post for a photo demonstration.)I found it easiest to add the garnish of ranch dip by using a piping bag (or plastic baggie with the corner cut off). This method is much easier than portioning it off with a spoon.If you don't have access to Buttermilk Ranch Heluva Good! Dip you can make your own. Combine 1 cup sour cream, 1/2 cup mayonnaise, and about 1.5 tablespoons of ranch seasoning mix. Stir to combine. Calories:?113kcal?|?Carbohydrates:?5g?|?Protein:?4g?|?Fat:?8g?|?Saturated Fat:?4g?|?Polyunsaturated Fat:?1g?|?Monounsaturated Fat:?3g?|?Trans Fat:?1g?|?Cholesterol:?14mg?|?Sodium:?143mg?|?Potassium:?41mg?|?Fiber:?1g?|?Sugar:?1g?|?Vitamin A:?125IU?|?Vitamin C:?3mg?|?Calcium:?52mg?|?Iron:?1mg
Source: Inspired by Charm
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Coronation Chicken Sandwiches
Coronation Chicken SandwichesCoronation Chicken Sandwiches are a must-try if you're into chicken salad with a twist. The combination of curry, chutney, and sweet raisins makes them unexpectedly delicious and totally crave-worthy. Serve them as elegant finger sandwiches for afternoon tea, pile the filling into croissants, or spoon it over a bed of lettuce for a fresh and flavorful meal. CourseAppetizer, lunch, Main Course, sandwich CuisineAmerican Keywordafternoon tea, chicken, finger sandwich, sandwich Prep Time30minutes?minutes Total Time30minutes?minutes ¿ªÔÆÌåÓýs16 Calories105kcal - 8?slices?of bread
- 1??cup?cooked chicken?shredded
- ??cup?mayonnaise
- ??cup?plain Greek yogurt
- 1?tablespoon?mango chutney
- 1?teaspoon?curry powder
- ??cup?raisins
- 2?tablespoons?sliced almonds
- Salt and pepper?to taste
- 1?cup?microgreens?or watercress, plus more to garnish
In a medium bowl, combine the shredded chicken, mayonnaise, Greek yogurt, mango chutney, and curry powder. Stir until everything is well mixed. Add the raisins and sliced almonds, then stir again to evenly distribute. Season with salt and pepper to taste. Lay out four slices of bread. Evenly divide the chicken mixture among the slices, spreading it all the way to the edges. Top each with a handful of watercress or microgreens. Place the remaining four slices of bread on top to form sandwiches. Using a serrated knife, carefully trim off the crusts. Slice each sandwich into four equal triangles. Top with additional microgreens to garnish. Serve immediately or wrap tightly and refrigerate until ready to serve.
Calories:?105kcal?|?Carbohydrates:?10g?|?Protein:?6g?|?Fat:?5g?|?Saturated Fat:?1g?|?Polyunsaturated Fat:?2g?|?Monounsaturated Fat:?1g?|?Trans Fat:?0.01g?|?Cholesterol:?12mg?|?Sodium:?101mg?|?Potassium:?83mg?|?Fiber:?1g?|?Sugar:?2g?|?Vitamin A:?14IU?|?Vitamin C:?0.4mg?|?Calcium:?29mg?|?Iron:?1mg
Source: Inspired by Charm
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Chicken Breasts in Caper Cream Sauce
Chicken Breasts in Caper Cream SauceLooking for a new favorite chicken recipe? These Chicken Breasts in Caper Cream Sauce might just be it! Easy to make and bursting with flavor, this dish combines tender chicken, creamy sauce, and the bold taste of capers for a mouthwatering meal that's perfect for any day of the week.? CourseMain Course CuisineAmerican Keywordcapers, cherry tomatoes, chicken, dill Prep Time10minutes?minutes Cook Time20minutes?minutes Total Time30minutes?minutes ¿ªÔÆÌåÓýs4 Calories318kcal - 4?boneless skinless chicken breasts
- 1?teaspoon?lemon pepper seasoning
- 1?teaspoon?kosher salt
- 2?teaspoons?chopped fresh dill?plus more to garnish
- 1?teaspoon?garlic powder
- 3?tablespoons?butter
- ??cup?heavy whipping cream
- ??cup?capers?drained and rinsed
- 1?cup?sliced cherry tomatoes?for garnish
In a small bowl, mix the lemon pepper seasoning, salt, dill, and garlic powder until combined. Sprinkle on both sides of the chicken and set aside. Melt the butter in a large skillet over medium heat. Once the butter is melted and the pan is hot, add the chicken. Cook on both sides until golden brown and cooked through (about 12 minutes). If the butter starts to brown, reduce the heat slightly. Transfer the chicken to a serving platter and cover with foil. In the same skillet used to cook the chicken, add the heavy whipping cream and simmer; whisk constantly until it is reduced to a sauce consistency (about 3 minutes). Remove the skillet from the heat. Then, stir in the capers and pour the sauce over the chicken. Finally, garnish with cherry tomatoes and sprinkle with the remaining chopped fresh dill.
Calories:?318kcal?|?Carbohydrates:?4g?|?Protein:?26g?|?Fat:?22g?|?Saturated Fat:?13g?|?Polyunsaturated Fat:?1g?|?Monounsaturated Fat:?6g?|?Trans Fat:?0.4g?|?Cholesterol:?129mg?|?Sodium:?1096mg?|?Potassium:?551mg?|?Fiber:?1g?|?Sugar:?2g?|?Vitamin A:?937IU?|?Vitamin C:?11mg?|?Calcium:?40mg?|?Iron:?1mg
Source: Inspired by Charm
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Tomato Basil Soup
You're going to love this Creamy Tomato Basil Soup. It's easy to make, serves a crowd, and is loaded with rich, silky flavor. Plus, you can have it on the table in under 30 minutes! This recipe also pairs perfectly with my ultimate grilled cheese sandwich. CourseAppetizer, Main Course, Soup CuisineAmerican Keywordbasil, soup, tomato soup Prep Time5minutes?minutes Cook Time20minutes?minutes Total Time25minutes?minutes ¿ªÔÆÌåÓýs24 Calories257kcal - 3?quarts?96 ounces total tomato juice
- 3?cans?28 ounces each crushed tomatoes
- 1/2?cup?sugar*
- 2?teaspoons?kosher salt
- 2?teaspoons?ground pepper
- 1 1/2?quart?heavy cream
- 1/2?cup?chopped basil
- homemade croutons to garnish
In a large stock pot over medium heat, add the tomato juice, crushed tomatoes, sugar, salt, and pepper. Bring to a boil and simmer for about 10-15 minutes. Add in the chopped basil and heavy cream. Stir to combine. Add more salt and pepper to taste. Cook for about five more minutes to heat through. Serve hot and garnish with homemade croutons.
*When I'm making this soup, I add about 1 cup of sugar. I like my tomato-based dishes on the sweeter side. I recommend starting with 1/2 cup sugar and adding more as needed.? ? I find the San Marzano crushed tomatoes to be the best. I recommend using them in this recipe.? ? You can find my recipe for homemade croutons?HERE.? ? You can find my recipe for ultimate grilled cheese?HERE.? Calories:?257kcal?|?Carbohydrates:?15g?|?Protein:?4g?|?Fat:?22g?|?Saturated Fat:?14g?|?Polyunsaturated Fat:?1g?|?Monounsaturated Fat:?6g?|?Cholesterol:?67mg?|?Sodium:?366mg?|?Potassium:?407mg?|?Fiber:?2g?|?Sugar:?11g?|?Vitamin A:?1151IU?|?Vitamin C:?11mg?|?Calcium:?81mg?|?Iron:?2mg
Source: Inspired By Charm
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Eggplant Parmesan Sandwich
Eggplant Parmesan SandwichThese heavenly Eggplant Parmesan Sandwiches have crispy fried eggplant layered on a ciabatta roll with parmesan and mozzarella cheeses, marinara sauce, and fresh basil. Great for a hot lunch or dinner! For the Eggplant Parmesan:- 2?medium eggplants?(about 2.5 lbs)
- 1?cup?all-purpose flour
- 3?cups?panko bread crumbs
- 1?tsp?dried oregano
- 1?tsp?garlic powder
- 4?eggs
- olive oil?for frying
- salt
- pepper
For Sandwich Assembly:- 6?ciabatta rolls
- 1?cup?grated parmigiano reggiano cheese
- 1?cup?marinara sauce?(I love Rao's)
- 1?lb?ball of fresh mozzarella?sliced thinly
- olive oil?for drizzling
- fresh basil leaves
- salt
- pepper
Slice the eggplants into ?¡± thick disks. If you have the time, season the slices with salt and set aside on rack to ¡°drain¡± for 30 minutes. Wipe the salt and excess moisture off with paper towel. If you don¡¯t have the time, you can get away with not doing this step, but you¡¯ll need to season the eggplant more aggressively in later steps. Preheat the oven to 250 degrees F. Place the flour in a dredging bowl. Place the panko, oregano, and garlic powder in another dredging bowl, and stir to combine. In a third bowl, whisk together the eggs with a pinch of salt, pepper, and a tablespoon of water. Dredge the eggplant slices in the flour, shake off the excess, then in the egg, shake off the excess, then into the panko bread crumbs. Set aside. Heat up a skillet over medium heat, and fill with enough olive oil to coat the bottom of the pan about ?¡± up. Place a single layer of eggplant slices into the skillet and fry for about 5 minutes on each side, until golden brown. Make sure to watch that the eggplant slices aren¡¯t burning, and adjust the heat up or down as needed. Place the fried eggplant slices on a tray, season with salt and pepper, then keep in the warm oven while you finish frying all batches of eggplant. Add more olive oil to the skillet as needed. When you¡¯re done frying all the eggplant, remove the eggplant from the oven and increase the temperature to 350 degrees F. To assemble each sandwich, slice a ciabatta roll in half, then put on a single layer of eggplant slices. Season with a pinch of salt and pepper, then add a couple spoonfuls of grated parmesan, then a couple spoonfuls of marinara sauce, then a single layer of sliced mozzarella. Drizzle with olive oil, then put the top of the sandwich on and bake for 10 minutes until the cheese is melty. Tuck a few basil leaves into each sandwich, then enjoy!
Calories:?705kcal,?Carbohydrates:?77g,?Protein:?39g,?Fat:?26g,?Saturated Fat:?14g,?Cholesterol:?180mg,?Sodium:?1494mg,?Potassium:?681mg,?Fiber:?7g,?Sugar:?10g,?Vitamin A:?1010IU,?Vitamin C:?6.2mg,?Calcium:?672mg,?Iron:?4.2mg
Source: Fifteen Spatulas
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Kale Caesar SaladA classic Caesar Salad, but with two types of kale swapped out for the romaine, yielding a heartier eating experience. - 1?bunch?lacinato kale*
- 1?bunch?curly kale*
- 1/4?cup?caesar dressing?(4-6 tbsp depending on coat level)
- 1?cup?croutons
- 1/4?cup?parmigiano reggiano shavings?or more as desired
- 2?tbsp?grated parmigiano reggiano
Strip the leaves from the stems of the kale, and wash well. Thoroughly dry the kale, first with a spinner, and then with kitchen towels or paper towels. Nothing ruins a salad like watery greens. If you have time, also chill the greens in the fridge. It makes the salad a bit more refreshing. Chop the kale into bite-sized pieces, then place into a large mixing bowl. Add the caesar dressing and use clean hands to gently massage the dressing into the kale leaves. This helps tenderize the leaves. Toss in the croutons and parmigiano reggiano cheeses. Taste and make adjustments as necessary. It may need more dressing per your tastes, or maybe you'd like some freshly ground black pepper on top. Enjoy!
*For those who care about precise measurements, here I had a combined 8 cups, loosely packed, for 2 servings and this dressing amount. Calories:?367kcal,?Carbohydrates:?30g,?Protein:?15g,?Fat:?23g,?Saturated Fat:?5g,?Cholesterol:?20mg,?Sodium:?736mg,?Potassium:?1001mg,?Fiber:?1g,?Sugar:?1g,?Vitamin A:?20078IU,?Vitamin C:?240mg,?Calcium:?474mg,?Iron:?4mg
Source: Fifteen Spatulas
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Strawberry Mascarpone TartThis simple Strawberry Tart is perfect for the summer, and completely no bake. Made with a sweet graham crust, citrus vanilla mascarpone cheese, and sliced strawberries. - 1?prepared?graham cracker crust?(use exact amounts from that post, or purchase a pre-made crust)
- 3?8-ounce tubs?mascarpone cheese?at room temperature
- 1?cup?confectioner's sugar
- zest of 1 orange
- zest of 1 lemon
- 2?tsp?vanilla extract
- 1?lb?strawberries*
Have a plan for the crust first. You can purchase a pre-made one, but I recommend using my recipe linked above. Then while it chills, you can proceed with the preparations below. For the filling, combine the mascarpone, confectioner's sugar, orange zest, lemon zest, and vanilla in a large mixing bowl. Whip with a hand mixer on medium high speed for about 2 minutes, until well-mixed. Spread the mascarpone filling evenly in the prepared graham cracker crust (no need to bake it), then refrigerate for 1 hour. This will help the tart slice cleanly later on. Next, prepare the strawberries. Wash and dry them thoroughly, then remove the stems. You can do whatever design you like for the top, but I like to slice them thinly (about 1/8" thick slices), then layer them in rows on top. Make sure to cover the entire surface with plenty of strawberries. Now it's ready to enjoy. Ideally, serve the strawberry tart the same day you make it, but it will keep in the fridge for about 2 more days before really going downhill. Enjoy!
*You only need to use 1 lb of strawberries to cover the top, though I often will buy 2 containers so that I can use similar-sized strawberries for decorating. Calories:?281kcal,?Carbohydrates:?32g,?Protein:?1g,?Fat:?17g,?Saturated Fat:?11g,?Cholesterol:?46mg,?Sodium:?5mg,?Potassium:?92mg,?Fiber:?1g,?Sugar:?30g,?Vitamin A:?532IU,?Vitamin C:?33mg,?Calcium:?14mg,?Iron:?1mg
Source: Fifteen Spatulas
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Overnight Cinnamon RollsThese cinnamon rolls are soft and delicious, worthy of a holiday breakfast or weekend brunch. For the Poolish:- 1/2?cup?whole milk?warmed to 110F
- 1?tsp?instant yeast
- 5?oz?bread flour, by weight?(1 cup, measured)
For the Dough- 1/2?cup?unsalted butter?room temperature
- 1/4?cup?granulated sugar
- 1/4?tsp?kosher salt
- 2?large?eggs?room temperature
- poolish from above
- 7.5?oz?bread flour, by weight?(1.5 cups, measured)
For the Filling:- 1/4?cup?brown sugar?(light or dark, or even better, use Muscovado)
- 1?tbsp?ground cinnamon
- 1/8?tsp?kosher salt
- 1?tbsp?unsalted butter?melted, for brushing
For the Icing:- 1/4?cup?unsalted butter?softened
- 1?cup?confectioner's sugar
- 1?tbsp?orange juice?(preferably freshly squeezed)*
- 1/4?tsp?orange extract?**
- 1/8?tsp?kosher salt
You will also need a small amount of flour for dusting the work surface when you roll the dough out, max 1/4 cupStart with the poolish:?In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, yeast, and bread flour for about 1 minute on medium low speed. Scrape down the sides and cover the bowl with plastic wrap. Let sit at room temperature for 1 hour, until doubled in volume. Moving on to the dough:?Scrape the poolish out into another container temporarily, then put the stand mixer bowl back on the machine (no need to clean the bowl). Cream together the butter, sugar, and salt for about 1 minute on medium speed. Add the eggs one at a time, mixing for about 30 seconds on medium speed each time. The mixture will look very curdled and that's fine. With the mixer on medium low speed, add 1/4 of the poolish at a time to the bowl, one piece every 30 seconds. Increase the mixer speed to high and beat until the mixture looks like cake batter, with a light and creamy texture, for about 1 minute. Turn the speed back down to low, and add the flour. Once incorporated, increase the speed to medium and mix for 3 minutes. Scrape down the sides of the bowl, then wrap the bowl tightly with plastic wrap. Refrigerate overnight, or for a minimum of 8 hours. Mix the filling:?In a small bowl, stir to combine the brown sugar, cinnamon, and salt. Remove the dough from the fridge and place on a lightly floured surface. Roll it into a rectangle 7" long and 18" wide. Brush the entire top surface of the rectangle with the butter, then evenly sprinkle the brown sugar filling all over the top, but leaving a 1/2" empty edge at the top of the rectangle (see picture if necessary). Pat the brown sugar filling gently into the dough to help it stick, but do not smash the dough down. Roll the dough up tightly from the bottom 18" edge (see picture), then pinch the seam together at the top. Use a knife or bench scraper to cut the log into 12 even pieces (I cut the roll in half, then each in half again, then each quarter piece into 3 pieces). Each roll should be about 1.5" wide. Line a quarter sheet pan (or a 9x13 casserole dish) with parchment paper, and place all 12 cinnamon rolls in the pan. Gently flatten the rolls with the palm of your hand until they are 1" tall. Cover the rolls with a lid or with plastic wrap, and let rise at room temperature for 2 hours, during which time the rolls will expand greatly and fill in most of the empty space between. 30 minutes before baking, preheat the oven to 375F. Remove the lid or plastic wrap, and bake the cinnamon rolls for 15-18 minutes, until the cinnamon rolls are golden brown and risen. If you want to check for doneness with a thermometer, they should be at least 195F. Make the Icing:?While the cinnamon rolls bake, prepare the icing. Using a hand mixer (or even just a sturdy whisk), mix together the butter, confectioner's sugar, orange juice, orange extract, and salt, until smooth and combined. When the cinnamon rolls have finished baking, let them cool for 3 minutes, then slather on all the icing. It should melt into the crevices of the rolls. Serve and enjoy while warm!
*If you prefer to skip the orange juice flavoring, you can substitute milk instead.**If you prefer to skip the orange flavoring, you can substitute vanilla extract instead.?Recipe adapted from Zingerman's Bakehouse via?jzcooks. Calories:?314kcal,?Carbohydrates:?42g,?Protein:?6g,?Fat:?14g,?Saturated Fat:?8g,?Cholesterol:?69mg,?Sodium:?119mg,?Potassium:?72mg,?Fiber:?1g,?Sugar:?19g,?Vitamin A:?451IU,?Vitamin C:?1mg,?Calcium:?35mg,?Iron:?1mg
Source: Fifteen Spatulas
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Homemade Mozzarella Sticks
Homemade Mozzarella SticksHomemade Mozzarella Sticks are an easy, wonderfully ooey gooey snack! Freezing them before frying is the secret for even cooking and no cheese oozing out. - 16?oz?block whole milk mozzarella cheese*
- 3?large?eggs
- 3?cups?Italian style bread crumbs**
- salt
- tallow (beef fat)***?(or other deep frying fat of choice)
Cut the block of cheese into 1/2 inch thick sticks, a few inches tall (see blog photos). I had 20 pieces. Place the eggs in a bowl with 1/4 tsp salt and 1 tablespoon of water, and whisk to combine. Place the bread crumbs in a second bowl next to the eggs. Take a cheese stick and dip it into the egg, letting the excess drip off. Then coat it in the bread crumbs, shake off the excess, and place on a tray.? Repeat with the remaining cheese sticks. ? Once each cheese stick has been breaded, take each one through the egg and bread crumbs again for a second coating, at a minimum. I prefer to bread the cheese sticks three times for a more robust shell, but two coats is sufficient to prevent the cheese from leaking during cooking. Freeze the mozzarella sticks, on the tray, for at least for two hours. Heat the tallow or frying fat of choice to 365F, using either a deep fryer or a heavy bottomed 8" saucepan monitored with a thermometer. You want the fat to come a few inches up the sides of the pan. Fry the mozzarella sticks in batches**** for about 2 minutes, until golden brown. Let the cheese sticks drain briefly on a paper towel, then serve promptly with marinara or your favorite dunking sauce. Enjoy!
*You may also use string cheese, if you prefer. I think block cheese is better because it has a more "stretchy" texture whereas string cheese has a more wet gooeyness. Block cheese also coats better than string cheese. But either cheese works well. Cut each string cheese piece in half to make smaller pieces.**If you only have regular bread crumbs, you may season them yourself by adding 1.5 tsp garlic powder, 1.5 tsp onion powder, 1.5 tsp dried oregano, 1.5 tsp dried thyme, and 3/4 tsp black pepper. The bread crumbs will likely already have salt.***I add enough fat to come up the side of my frying pot or fryer by a few inches. This amount will vary depending on the size pan you use. For an 8" wide saucepan you will likely need about 4 cups of tallow or cooking fat.****Do not overcrowd the pot. If using an 8" saucepan, I don't fry more than 6 or so at a time.Freezing:?Store in an airtight container for up to 2 months, either fried or unfried.Storing leftovers:?Store in an airtight container in the fridge for up to 5 days.Reheating:?Place them in a 350F oven for 10 minutes, until hot and crisp. Because the cheese sticks have already been fried, they actually reheat nicely. Calories:?143kcal,?Carbohydrates:?13g,?Protein:?9g,?Fat:?6g,?Saturated Fat:?3g,?Polyunsaturated Fat:?1g,?Monounsaturated Fat:?2g,?Trans Fat:?1g,?Cholesterol:?40mg,?Sodium:?277mg,?Potassium:?64mg,?Fiber:?1g,?Sugar:?1g,?Vitamin A:?178IU,?Calcium:?200mg,?Iron:?1mg
Source: Fifteen Spatulas
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Easy Shakshuka Recipe
Enjoy this tasty and easy Shakshuka Recipe of eggs poached in a slightly spicy smoky flavorful tomato sauce with onions, garlic, and sweet red bell pepper all topped with fresh parsley and Feta Cheese.? To complete the meal serve with toasted pita or crusty bread.? CourseBreakfast CuisineNorth African Keywordhow do you make shakshuka, how to make shakshuka, shakshuka recipe, shakshuka with feta, shashuka eggs, what is shakshuka Prep Time5minutes?minutes Cook Time20minutes?minutes ¿ªÔÆÌåÓýs6?servings Calories131kcal AuthorBeth Pierce - 1??tablespoons?olive oil
- 1?medium onion, chopped
- 1?red bell pepper, seeded and diced
- 1?small jalapeno, seeded?veins removed, minced
- 2?cloves?garlic minced
- 1?tablespoon?smoked paprika
- 1?teaspoon?cumin
- 1-2?pinches?cayenne pepper
- 1?28-ounce can crushed tomatoes
- 6?large eggs
- 2?tablespoons?chopped fresh parsley
- ??cup?Feta cheese
- kosher salt and black pepper to taste
- Crusty bread or toasted pita bread?optional
Heat the olive oil in a large skillet over medium heat. Add the onions and cook until lightly browned on the edges and starting to soften, about 5 minutes. Add the red bell peppers and jalapeno. Cook until the peppers and the onions are soft. Reduce the heat to low and add the garlic, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute, stirring constantly. Stir in the crushed tomatoes and bring the mixture to a gentle boil. Reduce the heat and simmer for 5-10 minutes.? Make 6 small wells in the sauce using a spoon and drop the eggs into the hot mixture, spacing them as evenly apart as possible. Cover and let the eggs simmer on low until the whites are set. Uncover and sprinkle with fresh parsley and crumbled feta.?Season with salt and pepper to taste. Serve with crusty bread or toasted pitas.?
- Cover the dish and simmer the eggs on low. It can take a few minutes for them to set. Spooning the tomato mixture over the egg whites helps them set.?
- As an alternative to simmering the eggs cook everything in an ovenproof skillet. After adding the eggs carefully transfer the skillet to the oven and cook for about 10 minutes or until the eggs are set. Be very careful and use oven mitts when removing the skillet from the oven as everything is hot including the handle to the skillet.
- I prefer to make this recipe in a non cast-iron skillet. As acidic tomato dishes that simmer for a while can pick up metallic flavors from the cast iron.
- With traditional shakshuka the dish is served when the eggs have runny yolks. However, if this is not your preference, then cook them all the way through.
- Store leftovers in an airtight container in the fridge for up to 3 days.? Reheat in the microwave at a reduced power.
Calories:?131kcal?|?Carbohydrates:?5g?|?Protein:?7g?|?Fat:?9g?|?Saturated Fat:?3g?|?Polyunsaturated Fat:?1g?|?Monounsaturated Fat:?5g?|?Trans Fat:?0.02g?|?Cholesterol:?169mg?|?Sodium:?138mg?|?Potassium:?187mg?|?Fiber:?1g?|?Sugar:?2g?|?Vitamin A:?1671IU?|?Vitamin C:?32mg?|?Calcium:?71mg?|?Iron:?2mg
Source: Small Town Woman
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Creamy Pea Salad Recipe
This delectable creamy pea salad comes together in less than ten minutes.? Making it the perfect side dish and a favorite at family reunions, potlucks and picnics. CourseSalad CuisineSouthern Keywordhow do you make pea salad, how to make pea salad, pea salad recipe Prep Time10minutes?minutes ¿ªÔÆÌåÓýs6?servings Calories303kcal AuthorBeth Pierce Pea Salad Dressing- 1/3?cup?sour cream
- 1/4?cup?mayonnaise
- 1?tablespoon?apple cider vinegar
- 1/4?teaspoon?kosher salt
- 1/4?teaspoon?fresh ground black pepper
Pea Salad- 16?ounces?frozen sweet baby peas thawed
- 1/4?cup?finely chopped red onion
- 3/4?cup?sharp cheddar cheese cut into very small cubes
- 6?slices?bacon cooked crispy?finely chopped
Whisk together the sour cream, mayonnaise, apple cider vinegar, salt and pepper. Add thawed peas, red onion, cheddar cheese and bacon; stirring gently to combine.? Season with salt and pepper to taste.
- Use shredded cheddar cheese or a shredded cheese blend in place of the cubed cheese
- Add 1-2 cloves of minced garlic or 1/4 teaspoon garlic powder
- Substitute hard-boiled eggs for the bacon or better yet just add them.? I have found that the best way to hard-boil eggs is to steam them.? The water should be boiling and the steam should be present before adding the eggs. Steam 15 minutes for large eggs and plunge into ice cold water.
- Use frozen peas for this recipe. ?Canned peas do not hold well. ?They will become mushy in this salad.?
- In a huge hurry?? Skip the dressing and add about 1/2 cup of your favorite ranch dressing.
- For extra color and flavor add a little finely chopped red bell pepper or pimentos.
- Substitute finely chopped ham or Canadian bacon in place of the bacon.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.?
Calories:?303kcal?|?Carbohydrates:?13g?|?Protein:?11g?|?Fat:?23g?|?Saturated Fat:?8g?|?Polyunsaturated Fat:?6g?|?Monounsaturated Fat:?7g?|?Trans Fat:?0.05g?|?Cholesterol:?40mg?|?Sodium:?402mg?|?Potassium:?269mg?|?Fiber:?4g?|?Sugar:?5g?|?Vitamin A:?814IU?|?Vitamin C:?31mg?|?Calcium:?136mg?|?Iron:?1mg
Source: Small Town Woman
|
Mexican Lasagna Recipe
Indulge in this Mexican Lasagna with layers of melted cheese, taco-seasoned?ground beef, and creamy refried beans. Coursemain meal pasta CuisineMexican Keywordbest Mexican lasagna recipe, how to make Mexican lasagna, what is Mexican lasagna Prep Time35minutes?minutes Cook Time50minutes?minutes ¿ªÔÆÌåÓýs12?servings Calories331kcal AuthorBeth Pierce - 15?lasagna noodles?not no boil
- 1 ??lbs?lean ground beef
- 1?small onion finely chopped
- 2?cloves?garlic minced
- 4?tablespoons?taco seasoning
- 1?cup?water
- 1?14.5 ounce can salsa style tomatoes
- 1?16 ounce can refried beans
- ??cup?sour cream
- kosher salt and fresh ground black pepper
- 4?cups?shredded Mexican cheese blend?see notes
- fresh tomatoes diced?optional
- chopped fresh cilantro?optional
- sliced green onions?optional
- sour cream?optional
Boil your noodles according to package instructions and drain well. Meanwhile brown the ground beef in a large skillet over medium heat.? About halfway through the browning process add the onions and continue cooking until the beef is brown and the onions are soft.? Then reduce the heat and add the garlic cooking for 1 minute and stirring constantly. Drain any excess grease or simply tilt the skillet and use a paper towel to absorb any excess grease.? Add the taco seasoning and water simmering for 10 minutes.? Add 1/2 can of salsa style tomatoes and simmer for 2-3 minutes. In a small sauce saucepan combine refried beans and sour cream.? Heat on low until smooth and warm; stirring frequently.? Season with kosher salt and fresh ground black pepper. Assemble the lasagna by spreading 2-3 tablespoons of salsa style tomatoes in the bottom of a 9 x 13 inch casserole dish.? Layer with 3 lasagna noodles, half the seasoned meat mixture, 3 more lasagna noodles, all the refried bean mixture, 3 more lasagna noodles, half of the cheese blend, 3 more lasagna noodles, the remaining seasoned meat mixture, and 3 more lasagna noodles.? Then spread the remaining salsa tomatoes and top with the remaining Mexican blend. Cover with aluminum foil and bake in preheated 350 degree oven for 30 minutes.? Remove the foil and continue baking for 20 minutes or until the cheese is melted and the casserole is heated through.? Remove from the oven and let sit for 10-15 minutes.? If desired top with diced tomatoes, chopped cilantro, thinly sliced green onions and sour cream.
- Are you short on time? Cut out the chopped onion and minced garlic, as most quality taco seasoning spices already include them to some extent.
- For a change of pace, try using corn or flour tortillas instead of the lasagna noodles.?
- Always let lasagna stand for 12-15 minutes after removing from the oven. This helps all the layers stay intact without slipping.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Calories:?331kcal?|?Carbohydrates:?29g?|?Protein:?26g?|?Fat:?12g?|?Saturated Fat:?6g?|?Polyunsaturated Fat:?1g?|?Monounsaturated Fat:?3g?|?Trans Fat:?0.2g?|?Cholesterol:?62mg?|?Sodium:?400mg?|?Potassium:?333mg?|?Fiber:?1g?|?Sugar:?2g?|?Vitamin A:?337IU?|?Vitamin C:?1mg?|?Calcium:?452mg?|?Iron:?2mg
Source: Small Town Woman
|
Loaded Egg Salad Sandwich (Pioneer Woman, Ree Drummond)
Loaded Egg Salad Sandwich
Easy
Author: Recipe courtesy of Ree Drummond
Ree often makes this sandwich for lunch, but it tends to
vary each time, depending on what needs using up. Sometimes
she adds lettuce, other times chopped pickles or fresh
herbs, and if she¡¯s in the mood she might even toast the
croissant. Whichever route Ree takes, the result is always
delicious.
Recipe Type: main-dish
Yield: ?1 serving
Prep Time: 25 min
Cook Time: 35 min
Ingredients:
| 3 |
large?eggs |
| 2?tablespoons |
mayonnaise |
| 1?teaspoon |
mustard |
| 1/2?teaspoon |
everything bagel?seasonings |
| 1/2?teaspoon |
sriracha, or more to
taste |
|
Pinch?paprika |
|
Kosher salt and
freshly ground?black pepper |
| 1?tablespoon |
finely diced?red onions |
| 2?slices |
cooked?bacon, chopped |
| 1 |
mini sweet?pepper, finely diced |
| 1 |
croissant, halved |
|
¿ªÔÆÌåÓý suggestion:?potato chip |
Directions:
Fill
a small pot with enough water to cover the eggs, then bring
to a boil. Using a slotted spoon, gently lower the eggs into
the boiling water. Cover and let simmer for 10 minutes.
Remove the eggs from the heat and run under cold water until
completely cooled. Peel the eggs, then cut them in half.
Give them a rough chop, then set aside.
In a small bowl, mix the mayonnaise, mustard, everything
seasoning, sriracha, paprika, salt and pepper. Stir until
completely combined. Taste and adjust the seasoning as
needed. Add the chopped eggs, red onion, bacon and sweet
pepper. Stir again.
Pile the salad on the bottom half of the croissant, then top
with the other half. Serve with your favorite potato chips.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Peanut Noodles with Chicken (Valerie Bertinelli)
Peanut Noodles with Chicken
Serves: ?6
Easy
Author: Recipe courtesy of Valerie Bertinelli
This noodle dish is packed with so much flavor! The peanut
sauce is sweet and slightly spicy. It's made with
ingredients commonly used in West African peanut sauce, but
also includes soy sauce and rice vinegar. When mixed with
pasta water the sauce thins out and coats the noodles
beautifully. I like to serve this dish warm, but it¡¯s also
great cold or room temperature.
Recipe Type: main-dish
Yield: ?6 to 8
servings
Prep Time: 55 min
Cook Time: 1 hr 30 min
Ingredients:
| 2?tablespoons |
vegetable oil |
| 1 |
small?yellow onion, diced |
| 1 |
carrot, diced |
| 1 |
celery?stalk, chopped |
| 1 |
jalape?o, seeded and
chopped |
| 1?tablespoon |
minced fresh?ginger |
| 4?cloves |
garlic, roughly chopped |
| 1/2?teaspoon |
ground?cumin |
|
Kosher?salt |
| 1/4?cup |
tomato paste |
| 1?cup |
creamy peanut butter |
| 3?tablespoons |
rice vinegar |
| 1/4?cup |
low-sodium?soy sauce |
| 2?cups |
chicken broth |
|
Kosher salt and
freshly ground?black pepper |
| 1?pound |
spaghetti |
| 1?tablespoon |
vegetable oil |
| 1?pound |
boneless, skinless?chicken thighs, sliced |
| 1/2?head |
savoy?cabbage, roughly chopped |
| 1 |
red onion, sliced |
| 1 |
red bell?pepper, sliced |
| 1/4?cup |
chopped fresh?cilantro?stems, plus cilantro
leaves, for garnish |
| 1?teaspoon |
grated fresh?ginger |
| 3?cloves |
garlic, grated |
| 2?teaspoons |
sambal oelek |
| 1/3?cup |
chopped?peanuts |
| 2?teaspoons |
toasted?sesame seeds |
Directions:
For
the sauce: Heat the vegetable oil in a large saucepan. Add
the onion, carrot, celery, jalape?o, ginger, garlic, cumin
and a pinch of salt. Stir to combine. Cook until the
vegetables are slightly softened, about 5 minutes. Add the
tomato paste and stir to evenly coat the vegetables in the
tomato paste. Add the peanut butter and stir to combine. As
the peanut butter heats up it will melt into the sauce. Add
the vinegar, soy sauce and chicken broth. Bring the mixture
to a boil, then cover and turn the heat down to low; simmer
for 10 minutes. Turn the heat off and let cool slightly. Use
an immersion blender to blend the sauce until completely
smooth. Set aside until ready to use.
To make the noodles: Bring a large pot of salted water to a
boil. Cook the pasta to al dente and reserve 1 cup pasta
water before draining.
Heat a large pan over medium-high heat. Add the vegetable
oil and swirl to coat the pan. Once the oil is shimmering,
add the chicken and sprinkle generously with salt and
pepper. Cook, stirring occasionally, until the chicken is no
longer pink, 5 to 7 minutes. Add the cabbage, onion, bell
pepper and cilantro stems. Add 1/4 cup pasta water to
deglaze the pan. Add the ginger, garlic and salt and pepper
to taste. Cook until the vegetables are slightly softened, 5
to 6 minutes. Stir in the sambal.
Add the noodles to the pan with the vegetables along with
1/2 cup pasta water and 2 cups peanut sauce. Stir to coat
the noodles in the sauce. Turn the heat off. Garnish with
the cilantro leaves, chopped peanuts and sesame seeds.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Salted Caramel Chocolate Chip Cookie Bars
Salted Caramel Chocolate Chip Cookie Bars
Serves: ?30
Made By:
Eugene Williams
"One for your sweet tooth"
Salted Caramel Chocolate Chip Cookie Bars - with gooey caramel
centers, this cookie bar recipe is so delicious, everyone will
ask for the recipe.?
Recipe Type: Dessert
Total Time: 45 min
Prep Time: 15 min
Cook Time: 30 min
Ingredients:
| 1?cup |
unsalted?butter, (softened) |
| 1?cup |
packed light?brown sugar |
| 1/2?cup |
granulated sugar |
| 2 |
large?eggs |
| 1?teaspoon |
vanilla extract |
| 1?teaspoon |
kosher?salt |
| 1?teaspoon |
baking soda |
| 2 1/2?cups |
all-purpose?flour |
| 2?cups |
semisweet?chocolate?chips |
| 14?ounces |
sweetened condensed?milk |
| 10?ounces |
soft?caramels, (unwrapped) |
| 1?teaspoon |
flaked sea?salt |
Directions:
Preheat
the oven to 350 degrees F. Line a 9x13-inch baking dish with
foil and liberally coat with nonstick cooking spray.
In the bowl of an electric mixer, beat the softened butter
with both sugars until light and fluffy, about 2 minutes. Add
the eggs, vanilla, salt, and baking soda. Mix well, then
scrape the sides of the bowl with a spatula.
Turn the speed to low and add the flour. Beat to combine, then
mix in the chocolate chips.
Press half of the cookie dough into the bottom of the prepared
baking dish.
In a medium sauce pot, add the sweetened condensed milk and
unwrapped caramels. Set over medium-low heat and stir until
the caramels melt, making a smooth caramel filling. Pour the
filling over the cookie dough base.
Drop the remaining cookie dough over the caramel filling in
small teaspoons-sized clumps. Bake the bars for 25-30 minutes,
until the center is just set.
Sprinkle with sea salt flakes and allow the bars to cool
completely. Then lift the bars out of the pan by the edges of
the foil and cut. Store?in an airtight container at room
temperature for up to 3 days.
Notes
These bars freeze really well! We pulled 2-4 bars out of the
freezer at a time and enjoyed them over the course of a month.
Once thawed they taste just as good as freshly-baked.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Mimi's Cafe Carrot Bread?
?Original
Serves: ?10
This
recipe is great. It makes a very light (not compact) carrot
bread/cake and is so simple to make!! I substituted light
muscovado sugar for the brown sugar and cake was darker than
usual but just as yummy.
Author: Submitted by Onowahine
Recipe Type: Quick Breads
Total Time: 45 min
Prep Time: 15 min
Cook Time: 30 min
Ingredients:
| 1
1/2?cups |
flour?all-purpose flour |
| 1?teaspoon |
baking soda?baking soda |
| 2?teaspoons |
baking powder?baking powder |
| 2?teaspoons |
cinnamon?cinnamon |
| 1/2?teaspoon |
salt?salt |
| 1?cup |
vegetable oil?vegetable oil |
| 1
1/2?cups |
brown sugar?brown sugar firmly packed |
| 3 |
eggs?eggs |
| 1/2?cup |
walnuts?chopped walnuts |
| 1/2?cup |
crushed pineapple?canned crushed pineapple
in juice drained |
| 1/2?cup |
raisins?raisins |
| 1?cup |
carrots?finely shredded carrot |
Directions:
Sift first five ingredients into a mixing bowl. In a
separate bowl, whisk together the oil, sugar and eggs. Stir
the liquid mixture into the flour; mix well. Add the next
four ingredients; stir again. Grease and flour a 9-inch
square pan or four mini-loaf pans. (Fill the pans 2/3 full
with batter). Bake at 350* for about 40 minutes. (Mini
loaves take about 30 minutes.). Yield: one 9-inch square, or
four 3" x 6" mini-loaves.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Seven Layer Salad Recipe
A delectable layer salad with peas, eggs, bacon, cheddar, and a four-ingredient creamy mayonnaise dressing.? It is perfect for a potluck, game day, family gatherings, and neighborhood socials. CourseSalad CuisineAmerican Keywordhow do you make a seven layer salad, how to make a seven layer salad, original seven layer salad recipe, recipe for a seven layer salad, recipe for seven layer salad, seven layer salad recipe Prep Time15minutes?minutes ¿ªÔÆÌåÓýs12?servings Calories325kcal AuthorBeth Pierce Dressing- 1??cups?mayonnaise
- ??cup?sour cream
- 1?tablespoon?honey
- ??teaspoon?salt
- ??teaspoon?fresh ground black pepper
Salad- 1?large head iceberg lettuce or romaine lettuce chopped
- ??cup?chopped red onion
- 2??cups?chopped tomatoes
- 2?cups?frozen peas thawed
- 6?hard-boiled eggs peeled and sliced
- 2?cups?shredded sharp cheddar
- 6?slices?crispy cooked bacon. chopped
Whisk together the mayonnaise, sour cream, honey, salt, and black pepper. In a large clear bowl or trifle dish, layer the iceberg lettuce (reserving about 2 cups), followed by the red onions, tomatoes, and green peas.? Using the sliced eggs, position them on their sides while using any extra eggs and the reserved lettuce to hold them in position and finish filling the bowl. Spread the dressing over the top and smooth it to seal. Cover with plastic wrap and refrigerate for 2 hours up to overnight. Right before serving, garnish with shredded cheese, bacon, and, if desired, a few tomato wedges.
- This is a large salad. It serves at least 12 people, so plan accordingly. Leftovers are delicious, and the salad holds up reasonably well for about 48 hours.
- Spread the dressing to seal the salad. Cover tightly with plastic wrap and refrigerate from 2 hours up to overnight.
- Feel free to swap out any ingredient you are not fond of or add layers for more texture and taste. Try bite-size pieces of broccoli, cauliflower, or diced red bell pepper.
- Don't add the bacon, shredded cheddar, or scallions until it is time to serve.
- Bring a large pot of water to boil with a steamer basket for perfectly peeled eggs. Carefully add the eggs and steam large eggs for 15 minutes. Plunge into ice-cold water.
Calories:?325kcal?|?Carbohydrates:?9g?|?Protein:?9g?|?Fat:?29g?|?Saturated Fat:?8g?|?Polyunsaturated Fat:?11g?|?Monounsaturated Fat:?7g?|?Trans Fat:?0.1g?|?Cholesterol:?117mg?|?Sodium:?498mg?|?Potassium:?272mg?|?Fiber:?2g?|?Sugar:?4g?|?Vitamin A:?2883IU?|?Vitamin C:?9mg?|?Calcium:?188mg?|?Iron:?1mg
Source: Small Town Woman
|
Caprese Chicken Recipe
This flavorful Chicken Caprese Recipe combines browned chicken breasts, melted mozzarella cheese, sun-ripened tomatoes, and fresh basil all drizzled with a sweet balsamic glaze.? This recipe is elegant enough for company yet quick and easy enough for a weeknight. Coursemain meal chicken CuisineItalian Keywordcaprese chicken, caprese chicken recipe, chicken caprese recipe, how to make chicken caprese, what is caprese chicken, what is chicken caprese, what to serve with caprese chicken, what to serve with chicken caprese Prep Time5minutes?minutes Cook Time30minutes?minutes ¿ªÔÆÌåÓýs4?servings Calories477kcal AuthorBeth Pierce - 1?cup?balsamic vinegar
- ??cup?brown sugar
- 4?boneless skinless chicken breasts?about 6 ounces each
- 2?tablespoons?extra virgin olive oil
- 1??cups?grape tomatoes sliced in half
- 2?cups?shredded whole milk low moisture mozzarella
- ??cup?fresh basil leaves cut in ribbons
- kosher salt
- freshly ground black pepper
Combine the balsamic vinegar and brown sugar in a saucepan. Then bring it to a boil and reduce to a simmer. Simmer until it is reduced by half; about 10 minutes.? It should be thick enough to coat the back of a spoon. Preheat oven to 350 degrees In a large ovenproof skillet heat olive oil over medium heat. Add the chicken breasts and brown each side; approximately 3-4 minutes per side. Cover with foil and place in the oven for 10-15 minutes or until the internal temperature reaches 165 degrees (times varies with the size and thickness of the chicken breasts).? Carefully remove from the oven and top the chicken with the shredded mozzarella dividing evenly. Sprinkle grape tomatoes over the top of the cheese. Place the skillet in the oven uncovered until the cheese is melted; about 5 minutes.? Turn the broiler on the last 1-2 minutes of cooking. Top with basil ribbons. Spoon balsamic glaze over the chicken and serve. Season with salt and pepper to taste.
- Chicken breasts are cooked through when they reach an internal temperature of 165 degrees.
- Keep a close eye on the skillet when it is under the broiler. Broilers are very unpredictable, especially on older stoves.
- Be very careful when removing the skillet from the oven. The handle will be very hot, so use oven mitts and remember that it will remain hot for quite some time. Investing in a simple handle cover is an easy way to prevent kitchen accidents. It is easy to forget that the skillet just came out of the oven!
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at 50% power.
Calories:?477kcal?|?Carbohydrates:?28g?|?Protein:?37g?|?Fat:?23g?|?Saturated Fat:?9g?|?Polyunsaturated Fat:?2g?|?Monounsaturated Fat:?10g?|?Trans Fat:?0.01g?|?Cholesterol:?117mg?|?Sodium:?504mg?|?Potassium:?687mg?|?Fiber:?1g?|?Sugar:?25g?|?Vitamin A:?957IU?|?Vitamin C:?9mg?|?Calcium:?325mg?|?Iron:?1mg
Source: Small Town Woman
|
Chicken Caesar Pasta Salad Recipe
Chicken Caesar Pasta Salad Recipe
A summer fresh Chicken Caesar Pasta Salad with romaine lettuce, rotisserie chicken, croutons, grape tomatoes, and fresh Parmesan Cheese, all in a creamy Caesar Dressing Courseside dish/pasta salad CuisineAmerican KeywordCaesar pasta chicken salad, chicken Caesar pasta salad recipe, chicken caesar salad pasta, chicken caesar salad with pasta, how to make chicken caesar pasta salad Prep Time15minutes?minutes Cook Time10minutes?minutes ¿ªÔÆÌåÓýs10?servings Calories428kcal AuthorBeth Pierce Homemade Caesar Dressing- 1?cup?mayonnaise
- 2?cloves?garlic pressed or minced
- 2?tablespoons?fresh lemon juice
- 1?teaspoon?Dijon mustard
- 1?teaspoon?anchovy paste
- 1?teaspoon?Worcestershire Sauce
- 1?pinch?kosher salt
- Fresh ground black pepper to taste
Chicken Pasta Salad- 1?lb.?penne pasta cooked al dente
- 4?cups?romaine lettuce washed and chopped
- 2??cups?cooked chicken breasts cut into bite-size pieces
- 1??cups?homemade croutons
- 1?cup?grape or cherry tomatoes halved
- ??cup?shredded or shaved Parmesan Cheese
- Kosher salt and fresh ground black pepper to taste
Bring a large pot of salted water to boil and cook the pasta al dente according to the directions on the box and drain well in a colander. Rinse with just a little bit of cold water to stop the cooking process and to keep the pasta from sticking to each other. In a medium bowl, stir together the mayo, garlic, lemon juice, Dijon mustard, anchovy paste, Worcestershire Sauce, kosher salt, and black pepper to taste.? In a large serving bowl, add the pasta and stir to cool. Once cool, add the romaine lettuce, cooked chicken, homemade croutons, grape tomatoes, Parmesan Cheese, and the dressing. Stir gently to coat.? Season with kosher salt and fresh ground black pepper to taste.
- Yes, real Caesar Dressing is made with anchovies. The taste is very subtle, and it is not going to smell like fish.
- This salad is best served shortly after it is prepared. Store the salad covered in the fridge until serving time.
- Store leftovers in an airtight container in the fridge for up to 2 days. The lettuce will not stay as crisp, and the croutons will not stay as crunchy, but it is still flavorful.
Calories:?428kcal?|?Carbohydrates:?41g?|?Protein:?18g?|?Fat:?21g?|?Saturated Fat:?4g?|?Polyunsaturated Fat:?11g?|?Monounsaturated Fat:?5g?|?Trans Fat:?0.05g?|?Cholesterol:?39mg?|?Sodium:?381mg?|?Potassium:?346mg?|?Fiber:?2g?|?Sugar:?4g?|?Vitamin A:?1734IU?|?Vitamin C:?3mg?|?Calcium:?117mg?|?Iron:?1mg
Source: Small Town Woman
|
Virginia Butterfield