I just made this open faced sandwich last night and am craving it again! I wanted to make a quick dinner and wanted to use some left over corn on the cob as well. I ended up mixing a few things I just had a little left of.
My plan was to make a Homemade BBQ Pizza but my local target did not have any and so I purchased 2 mini loafs of baguettes. It made about 2 1/2 servings 6 slices.
Here is what you need:
- 1 baguette sliced, halved
- 1 lb of cooked chicken, cut into small pieces
- 1 cup of BBQ sauce
- 1 tbs of diced shallots
- 1/4-1/2 cup of shredded cheese (cheddar or Mexican blend)
- 1/4 cup of sliced Scallions
- 3 ears of corn, sliced off the cob
- 1/2 a jalapeño diced
- 2 tbs of coconut oil or any oil
Turn the oven on 375 degrees and let the loaf warm up and get crusty for about 8 min. In the meantime, heat up your coconut oil and add the corn, jalapeños and shallots to a pan for about 3 minutes; until shallots are transparent and the corn and jalapeños are heated through. Turn the heat off and put the pan aside. Mix 1/2 of cup or a little more of the BBQ sauce with the chicken. Once the loaf is done add the BBQ chicken mixture to both slices of baguette. Then layer the corn, jalepenos and shallot mixture over the chicken. Generously add your shredded cheese evenly over the baguettes. With your oven on HI Broil heat the open faced sandwich until the cheese melts; about 2 minutes. Lastly, remove the sandwich from the oven and drizzle the remaining BBQ sauce over the sandwich and add the sliced scallions.
I cut mine up into 3 slices each. You could have this as a meal or make a ton and cut into thinner slices to serve as appetizers!
I hope you enjoyed this yummy recipe!
Sometimes you want a snack that’ll fill you up and hold you over until your next meal. This recipe is perfect for on the go, after school snack or before/after a work out!
Super filling and the kids love them. They are gone so quick I have to make them all the time. A good thing about this recipe is that you can make a few batches and freeze them. I came up with this recipe thinking of firm bars but not so hard that my teeth will chip off. There are so many bars out there that taste good but you can barely take a bite as the bar is hard as a rock! They may be healthy but will send you to the dentist in no time. I made these “bars” into balls as you don’t need too many before getting full. Protein bars make you full quick and I find myself eating half and saving the other half for later. Another great thing about these protein granola bars is that you can make them as big or as small as you want them!
You will need:
- 1 cup of quick oats
- 1 cup of unsalted almond butter
- 8oz of pitted dates (a bag)
- 1/2 cup of almonds
- 10oz of mini semi sweet chocolate chips
- 1/4 cup of honey
- In a blender blend the dates and a 1/2 cup of almonds until the dates and almonds are chopped up small
- Then heat up the almond butter and honey in a sauce pan until mixed
- In a large bowl, mix together the oats with the almond butter and honey mixture and the dates and almond blend.
- Once everything is mixed add a cup of the semi sweet chocolate chips and start rolling into balls. Any size you’d like!
5. The mix will look a bit dry but that is ok. Squish the mix into balls and pop them in the freezer for about 10-15 minutes.
6. While the granola bars are in the freezer firming up melt the rest of the chocolate chips.
7. Remove the balls from the freezer and dip into the melted chocolate. Then stick them in the fridge until the chocolate hardens. Since the balls are already cold the chocolate firms up within a few minutes.
The recipe is easy and delicious! I know I say that about all of my recipes! But I would not post them if I did not love them!
I had to go food shopping but was not planning on going until the next day. I had one russet potato and 1 zucchini I knew I had to use or I would have to throw it away. I hate throwing away food. I freeze leftovers or reuse left over vegetables in my scrambled eggs for breakfast. After all it is the right thing to do. Don’t you think?
I actually want to make this meal right now!
- 1 russet potato, diced
- 1 zucchini, diced
- 1/4 cup of onion, diced
- 3 slices of bacon
- cayenne pepper
- onion powder
- garlic powder
- sliced green onion (optional)
This make about 2 servings. I used what I had left but you can always double the ingredients for a larger portion. You will notice sometimes I do not put the measurements on the spices. In this case, I just eye ball the amount of spices. To your liking of course. This is why cooking is so much fun because you can experiment with flavor!
First step, is to cook your bacon. Save the bacon fat to cook your vegetables in. Break the bacon into bits and set it aside. I cooked my bacon in a pan and then used my skillet to cook the vegetables. I poured a little bit of bacon fat at a time into the skillet. You don’t want to much bacon fat but just enough. Once the skillet and bacon fat is warm add the onions. Sauté until translucent and add the potatoes and zucchini. Add the spices generously and cook until the potatoes become soft. This will take about 10 minutes as everything is diced small and will cook quickly.
Remove from heat and add the bacon bits and sliced green onions (optional).
I had this dish with grilled chicken breast and a side of corn bread. Delicious! I think I am going to make this again this week!
This is one of my go to dinners for a meatless dinner. It also does not sit heavy in my stomach. I feel nice and full without feeling stuffed. Just a good full. All you need is a few ingredients:
- 1 can of chickpeas, rinsed and drained
- 1/2 cup of Double Garlic, Ginger and Lime dressing
- bag of cauliflower (about 16 oz), already cut (makes it easier)
- 2 handfuls of arugula and spinach salad mix
- onion powder
- garlic powder
- olive oil
I love this dressing. I love it with chicken thighs as well. You can find this at Whole Foods. Cindy’s Kitchen products are amazing!
First thing you want to do is set your oven on HI Broil. While the oven heats up spread your cauliflower and chickpeas on a sheet pan. Drizzle olive oil and add the pepper, onion powder and garlic powder. Toss together until everything is well coated. Stick in the oven for about 25 minutes stirring after about 15 minutes. Once your cauliflower and chickpeas start to char it is ready to remove from the oven. Then toss with the arugula and spinach mix and pour the dressing. I have noticed the flavor is a bit milder if you warm up the dressing first. Whichever you prefer. I then enjoy with a side of white rice and sometimes add chicken to it as well, marinated in the same dressing! Soo delicious!
I love making salads with roasted or sautéed vegetables instead of a straight up cold salad. The easy part of this salad is that you may already have these ingredients at home. You may have a little bit of salad left over and don’t know what to do with it or the tomatoes are on their way out. Use them! This makes for a great side or for breakfast with a runny fried egg on top! Yummy!
- 1 piece of pressed garlic
- 2 large handfuls of spinach, arugula mix
- 1/4 red onion sliced
- 1 cup of cherry tomatoes
- 2 tbs of olive oil
- onion powder
- garlic powder
- balsamic glaze
To start, add the olive oil and sauté the pressed garlic for about 30 seconds. You don’t want it to burn. Then add the sliced onions and tomatoes. Generously add onion and garlic powder and pepper. Cook until the tomatoes start to blister and start to deflate.
In a separate bowl add your spinach and arugula mixture and add the tomato and onions. Mix together and add the the balsamic glaze.
I purchase this glaze at Whole Foods. I’ve had it with salad, chicken and fish. Very yummy and not acidic like balsamic vinegar.
Like I said, enjoy this meal alone or as a side. It is also great for breakfast!
I am definitely not a breakfast kind of gal! I do however, make sure to eat breakfast since it is the most important meal of the day. That and that I am always hungry! This is a 2 minute breakfast that is delicious and no toast, involved!
You will need:
- 2 eggs
- coconut oil or olive oil
- 1-2 large lettuce leaves
- a slice of cheese, cut into pieces
- a slice of ham or 2, cut into pieces
- hot sauce
- pepper and onion powder to taste (or salt- I don’t use salt for this)
Two minutes, ready? Heat up a pan and add about a tbsp of oil. Add the ham and let it brown for about a minute. Then add your eggs; scramble and add the cheese; add the pepper and onion powder and lastly, add the eggs to your lettuce and add some hot sauce!
So yummy, quick and delicious!
Quick meals. Here I go again with my quick and easy AND delicious meals! This one is my husband’s favorite pizza that I make for dinner. We always have some leftover chicken. What I mean when I save leftovers is like a piece or two of chicken that you can’t actually feed your whole family with. It is however, enough to mix with other things like a stir fry or for this occasion a pizza. I love freezing leftover chicken to use for a meal like this! Most of this stuff you will probably have on hand.
You will need:
- 4 Naan
- olive oil
- 1 1/2 cup of BBQ sauce
- 2 cups of shredded Mozzarella cheese
- 2 pieces or a large piece of leftover chicken, cut up into small diced up pieces
- 1/2 Sliced onions and jalapeños (optional)
- chopped cilantro
I first brush some olive oil on my naan and put it in the oven on broil for about a minute. If your oven is fully heated of course. If your oven is cold then about 5 minutes so the oven has time to warm up. I then flip my naan and broil another minute and remove from the oven. I then generously add some shredded cheese. Next step mix your chicken with some BBQ sauce. I then add some chicken to the naan pizza and add the sliced onions and jalapeños. I stick it back in the oven for about a minute or 2 until the cheese is melted and begins to brown a little. I then remove the naan pizza from the oven and drizzle some BBQ sauce and chopped cilantro. I wait a minute to cool and then I slice it into fours! Or you can eat it with a fork and knife LOL
Also check out my lemon chicken pizza recipe https://azildeelizabeth.com/2018/11/03/lemon-chicken-pizza/