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Showing posts from July, 2014

Chicken Caesar Salad Bagel Sandwich

Another great sandwich for poolside!  All the elements of a caesar salad without the bowl and fork.    I left my bagel untoasted, and made it a more filling meal by adding some chicken chunks.   So good, so easy!                       * Exported from MasterCook *                          Chicken Caesar Salad Bagels   3        tablespoons Ken's Light Caesar Dressing   2        plain bagels      1/2      teaspoon  black pepper   2               thin  red onion slices   1                cup  torn or shredded romaine lettuce      1/2           cup  shredded Parmigiano-Reggiano cheese -- (2 ounces) 6 oz Perdue Short Cuts Honey Roasted Chicken 1. Spread dressing evenly on cut sides of bagels. Sprinkle with pepper. 2. Layer shredded cheese, onion, lettuce and chicken on one half of bagel, top with other half. Source: Cooking Light, August 2011

Jalapeno Rainbow Veggie Sandwich

Been spending a lot of time poolside at my parent's house since school got out.   We pack the cooler with sandwiches and snacks and just hang out.    After a month of lunch meat, I went searching for something different that was still simple to make and easy to transport.   Right now there are always prepped veggies in my fridge for salad or snacking, so this came together very quickly.  Since I'm the only jalapeno lover, I made up the total amount of cream cheese spread and put the rest of it in a specially marked container.   I used 1/3 less fat cream cheese, and because I never have green onions when I need them, Penzey's dried chives.      I think very thin slices of purple onion would be awesome on this too, or even zucchini and summer squash.    Thank you to Cheri at Kitchen Simplicity for getting me out of my "same old, same old" sandwich rut!                         * Exported from MasterCook *                  JalapeƱo Rainbow Veggie Ba

Garden Hot Dogs

Today is National Hot Dog day!   My son rarely requests them and when he did this morning I jumped on  the chance to try this recipe.  Even though we’ve got cooler temps than last week, it’s still super humid so I declined to turn on the oven.   Instead, I softened the cream cheese and loaded it inside the buns, which I then buttered and toasted on the griddle while the hot dogs were cooking. For the dressing, I quartered up the radishes and mini cukes, diced the onion, and swapped thyme for the dill.    Absolutely amazing.  Huge thanks to Sommer for this excellent recipe, be sure to go check out her blog! Garden Hot Dogs Print With Image Without Image ingredients: 8 hot dogs or polish sausages 8 hot dog buns 8 oz. cream cheese -- softened 1 cup thinly sliced radishes 1 cup thinly sliced cucumbers 1/4 cup thinly sliced red onion 1 Tb. fresh chopped dill - used thyme 1 Tb. Apple Cider Vinegar 2 Tb. olive oil 1 Tb. honey Salt and Pepper instru

Bacon wrapped Beer Brats

Brats.  We eat a lot of them in the summer.   Also hot dogs, kielbasa, Italian sausages.   They can get monotonous after a while.    I've done the Brat hot tub before, and I've made bacon wrapped hot dogs before, and this recipe seemed like a great combination of the two ideas.      I added a bit of maple sugar to the liquid mixture.     We went straight Dijon mustard as a dipping sauce.  These got devoured quickly and will definitely be made again and again!   Thank you Girl Carnivore  :) Print With Image Without Image Bacon Wrapped Beer Brats Author: Jolene's Recipe Journal Ingredients: 6 strips center cut bacon 1 bottled lager- used Sam Addams Summer Ale 1 tablespon Worcestershire sauce 1/2 teaspoon dry mustard 1/4 teaspoon garlic salt 1 heaping tablespoon maple sugar 6  beef brats Instructions: Preheat the oven to 450 degrees F. Bake bacon on a foil lined pan with a wire rack set inside for 10 to 15 mins. Bacon should not be

Ice Cream in a Can!

Looking for something new to entertain the kids during the dog days of summer?  Made this with Jake yesterday, we had such fun with it. I subbed whipping cream for the half and half, it was what I had on hand. Instead of bags, I put the ingredients in a small coffee can, taped the lid on, then put it inside a larger coffee can. We layered the ice and rock salt, put the lid on, then taped that lid on. . We rolled and shook the can for about 10 mins For a more firm ice cream, I'd recommend freezing it for about 15 or 20 minutes before serving, but Jake liked the soft serve consistency. Ice Cream in a Can! Print With Image Without Image Author: Jolene's Recipe Journal Ingredients: 1/2 cup milk 1/4 cup half and half 1 tablespoon sugar 1/4 teaspoon vanilla extract 2 coffee cans, one small and one large Ice Kosher salt Instructions: In a small coffee can, add the milk, half and half, sugar, and vanilla extract. Tape l