Bacon Gorgonzola Chicken Salad

22 04 2013

I know I have been missing in action for a bit. Things have been crazy and really I have just been cooking some of our favorite recipes and not trying a lot of new stuff lately. However when ever there is a potluck or reason for me to bring some food I tend to try new dishes to see how they turn out. This Bacon Gorgonzola Chicken Salad that I found over at Picky Palate was one of those.

Since I first made it I have made it at least 3 more times and every time it has been a hit. If you are short on time stop by your local grocery store and pick up a rotisserie chicken to make things even quicker. I baked a few chicken breasts seasoned with salt and pepper and then shredded it up since I had the time and the chicken already.

If you are worried about the gorgonzola over powering this chicken salad, don’t be. That was one of the things that I liked the best about it, there was just enough flavor from the gorgonzola without it taking over. Even my husband who is not a fan loved this recipe so give it a try and you might be surprised!


Bacon Gorgonzola Chicken Salad

~ 3 cups cooked shredded chicken breast, about 2 chicken breasts

~ 8 strips cooked crumbled bacon

~ 1/4 cup crumbled gorgonzola cheese

~ 3/4 cup finely chopped celery

~ 1/2 cup mayonnaise

~ 1/2 cup prepared blue cheese dressing, I used Bob’s Big Boy Blue Cheese dressing

~ 1 Tbsp. fresh lemon juice

~ 1 Tbsp. fresh thyme leaves, finely chopped

~ 1/4 tsp. salt

~ 1/4 tsp. freshly ground black pepper

~ 1/4 tsp. garlic salt

~ 1 pkg. King’s Hawaiian Sweet Rolls

1. Place all ingredients into a large bowl. Stir to combine. Taste and season with additional seasonings if needed.

2. Slice King’s Hawaiian Sweet Rolls and place a heaping tablespoon of Chicken Salad on each roll to serve.

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Bacon Gorgonzola Chicken Salad

French Dip Sandwiches

28 01 2013

I love a good French dip sandwich, you know the one you get at a restaurant that is dripping in au jus and has melted cheese and sautéed onions on an amazing roll. Love them! So with a little bit of help from Rachel Ray I made an amazing French dip sandwich the other night. It was super quick to make and the best part was we ate it in stages. I just let the broth on low on the stove and made the sandwiches as we needed them.

French Dip Sandwiches

~ 2 Tbsp. Butter

~ 1/2 onion, chopped

~ 1 Tbsp. flour

~ 2 cans beef broth

~ 1 lb. your favorite deli sliced roast beef

~ Salt and pepper or your favorite grill seasoning

~ 4 torpedo sandwich rolls

1. In a medium pot melt butter over medium heat. Add onion and sauté for about 2 minutes. Add flour to the butter and cook a minute longer.

2. Whisk in beef broth in a slow stream. Bring sauce to a bubble and allow to simmer over medium heat until ready to serve sandwiches.

3. Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and pepper. To assemble, using a pair of kitchen tongs, dip meat into au jus and pile into rolls. Serve alongside au jus for dipping.

*You can also sauté up some onion to place onto your French Dip Sandwiches, top with cheese, or toast your rolls. The possibilities are endless.

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French Dip Sandwiches

Oven Baked Meatball Sandwiches

15 01 2013

So yesterday I posted a recipe from home cooking memories for Baked Turkey Meatballs with Spinach. Now that you have them made how about some Oven Baked Meatball Sandwiches, yummy! Now you can of course used prepackaged meatballs, you know the ones that they sell at Costco or any other supermarket. Same thing goes for the sauce, use homemade or jar, what ever strikes your fancy. This would be a super fast weeknight dinner and should please the whole family so give it a try tonight!

Easy Dinner Idea: Oven Baked Meatball Sandwiches

Oven Baked Meatball Sandwiches

~ Sandwich rolls, cut keeping one side intact

~ Cooked Meatballs (your favorite recipe or frozen)

~ Pasta Sauce (homemade or jarred)

~ Shredded Mozzarella cheese

1. Spray a baking sheet with cooking spray. Preheat oven to 400 degrees F.

2. Place your meatballs in a large pot. Cover with pasta sauce. Gently fold the meatballs with the sauce. Heat the meatballs and sauce on low-medium, stirring occasionally, until the meatballs are heated thoroughly.

3. Fill a roll with as many meatballs as you can fit. Top with more pasta sauce from your pot. Place filled sandwich rolls closely on baking sheet. Top each sandwich with shredded mozzarella cheese.

4. Bake until cheese is melted, hot, and bubbly.

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Oven Baked Meatball Sandwiches

Easy Dinner for a Busy Weeknight Crock Pot Pulled Pork Sandwich’s

6 09 2011

Again use the crock pot as much as you can when you are busy. Saves you so much time and produces some great food! I add all my ingredients to the crock pot the night before, place in the refrigerator, and in the morning plug it in and turn it on. Once you are ready for dinner mix up some coleslaw, I just buy cabbage already shredded at the store and mix in some bottled coleslaw dressing. A quick and easy dinner that everyone will love.


Crock Pot Pulled Pork

~ 2 1/2 pound boneless pork shoulder or roast

~ 3 Tbsp. brown sugar

~ 2 Tbsp. Cajun seasoning (or your favorite like Pappy’s)

~ 1 Tbsp. onion powder

~ 1 Tbsp. garlic powder

~ 1 Tbsp. cumin

~ 1/2 cup apple juice

~ 1/2 cup cider vinegar

~ A few drops of liquid smoke

1. Combine the rub spices and coat the pork.

2. Put apple juice and vinegar in crock pot and add the pork.

3. Turn on crock pot to high for an hour and then turn down to med and cook for about 10 hours.

4. Remove the liquid from the crock pot and shred the pork.  Add your favorite barbecue sauce and cook for another 30 minutes.

5. Place the pork on a bun and add your favorite barbecue sauce, coleslaw, or pickles.  Enjoy!

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Crock Pot Pulled Pork

Reuben Sandwich’s

18 08 2011

So last month we headed up to Flagstaff for the Annual Celtic Festival. While we were there we watched some of the events, listened to the bag pipes, and ate these amazing Reuben Sandwich’s. The were so great that my husband and I have been thinking about them ever since. This weekend I happened to be standing at the deli counter when I looked over and saw corned beef and I knew we were going to make Reuben Sandwich’s this week. I have made a few variations to this old stand by but feel free to make it your own and enjoy!


Reuben Sandwich

~ 2 slices of bread (I used wheat but feel free to use rye or

   whatever else you have on hand)

~ 1 slice of Swiss cheese

~ Corned Beef (I used deli sliced)

~ sauerkraut

~ Thousand Island dressing or Russian dressing

~ butter

Butter one side of each piece of bread. Place butter side down in a skillet on medium to medium low heat. Layer cheese, corned beef, sauerkraut, and dressing on bread. Then place second piece of bread butter side up on top. Brown each side until sandwich is golden brown and warmed through.

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Reuben Sandwich

Lettuce Wraps

9 06 2011

One of my favorite things to order at PF Chang’s is the chicken lettuce wraps. I love them so much I began the hunt to find the perfect lettuce wrap recipe so that I could make them at home. After many tries and changing up the recipe to fit what I liked I have come up with a great lettuce wrap recipe.

The great thing about this recipe is that you can make it how you like by using chicken, ground pork, tofu or adding rice, different veggies, rice noodles. The possibilities are endless and you can build it to fit your liking. We always double the sauce and so I have included that in my recipe but if you like it with less sauce cut it in half. you can also adjust the heat by adding more or less of the chili paste.


Lettuce Wraps

~ 1 pound chicken cut into bit size pieces

~ 1 Tbsp. vegetable oil

~ 1 bunch green onions, thinly sliced

~ 1/2 tsp. minced garlic

~ 2 carrots, cut into match sticks

~ 1 can water chestnuts, sliced

~ 6 Tbsp. hoisin sauce

~ 4 Tbsp. soy sauce

~ 2 tsp. sesame oil

~ 1/4 tsp. hot chili paste

~ 1head of iceberg lettuce leaves, separated

1. Heat oil in a large skillet over medium-high heat. Cook the chicken and garlic until no longer pink. Add in the green onions and carrot and cook for about 3 minutes or until tender. Add the water chestnuts, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat and stir in the sesame oil and chili paste.

2. To serve, spoon a couple spoonful’s into each lettuce leaf. Wrap the lettuce leaf to enclose the filling and enjoy!

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Lettuce Wraps

Chicken Salad Sandwich’s

1 06 2011

I love a good chicken salad sandwich. One served on a butter croissant equals heaven. Since the weather has warmed up I thought that would be a perfect lunch time sandwich. Not to mention you can add so many different things to it to make it a bit different every time. We added almonds and grapes but you could add celery, bell peppers, tomatoes, or onion. The possibilities are endless. I wasn’t able to find croissants so we went with a hoagie but you could also spread it on crackers or wrap it up in your favorite tortilla. Make it your own!


Chicken Salad Sandwich

~ 2 cups cooked chicken (we used canned)

~ 1/4 cup mayonnaise

~ 4 Tbsp. Cole slaw dressing

~ salt and pepper to taste

~ 1/3 cup slivered almonds

~ 1/3 cup chopped grapes

~ chopped chives

1. Mix all ingredients together in a bowl. Add more salt, pepper, mayonnaise, or Cole slaw dressing as needed. Refrigerate at least an hour before serving. Spread chicken salad on your favorite croissant, bread, or hoagie and enjoy!

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Chicken Salad Sandwich

Greek Chicken Wraps

14 04 2011

So like I said a few days ago I have been craving Greek flavors.  I have not been able to satisfy that craving until last night when we made an amazing Greek Chicken Wrap.  It is a pretty simple wrap to make and if you plan ahead and barbecue a couple extra chicken breasts you can have wraps the next night, for lunch, or even make a Greek Chicken Salad.


This Greek Seasoning gave the chicken just the flavor I was looking for. I was able to find this stuff at my local Wal-Mart in the spice aisle down by the salt.  It has a mix of dried basil and dried oregano along with a few other undisclosed ingredients. I just sprinkled this on my chicken and barbecued them until done.

I also made some homemade Tzatziki sauce which my daughter loves. If you have never had Tzatziki sauce it is a yogurt based spread with cucumbers, garlic, lemon juice, and dill.  A great spread for wraps or dips for vegetables. I used Greek yogurt which is a bit thicker and stands up better than regular yogurt. If you don’t have time or don’t want to make the Tzatziki you can buy Tzatziki or cucumber spread at your local grocery store.


Take a tortilla (I used a spinach tortilla but any flavored tortilla would work great, or use flat bread, pita, what ever floats your boat) and spread it with the Tzatziki sauce. Place chicken, lettuce, cucumbers, tomatoes, and feta on the tortilla and wrap up. That simple and has great flavor.  My husband even added Kalamata olives to his. Feel free to add onions, peppers, or whatever makes you happy. Enjoy!

Tzatziki Sauce

~ 2 cups plain Greek yogurt

~ 1 cup diced seedless cucumber

~ 2 Tbsp. fresh lemon juice

~ 2 garlic cloves, minced

~ 2 Tbsp. finely chopped fresh dill (I didn’t have fresh so I used dried)

~ Salt and Pepper to taste.

In a medium bowl combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper. Chill before serving.

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Tzatziki Sauce

Greek Chicken Wraps

~ Cavender’s All Purpose Greek Seasoning

~ Chicken breasts

~ flavored tortilla’s, pita, or flat bread

~ Tzatziki

~ lettuce

~ Tomatoes

~ Cucumbers

~ Feta

1. Sprinkle chicken with Cavender’s All Purpose Greek Seasoning and barbecue until done.

2. To make wrap take a tortilla and spread with Tzatziki sauce. Then layer with chicken, lettuce, tomatoes, cucumbers, and feta. Wrap up and enjoy!

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Greek Chicken Wraps

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