Well....this isn't any big fancy recipe. But, one of my new favorites!!! Chris and I use to always go to Carl's Jr. and get the Guacamole Bacon Burger. It's killer if you have never tried it. The Hernandez family has a killer Guacamole recipe, so this weekend we whipped up our own Guacamole Bacon Burgers, and they were to die for!!!! And easy easy!!
What you need:
Pre-made hamburger patties from the grocery store (easy easy!!) Grilled to perfection
Buns
Pepperjack cheese, sliced
Bacon
Gucamole, click here for the recipe
lettuce
purple onions
tomatoes
ketchup
mini dill pickles (for the side...don't put pickles on this burger...no no!!) But you have to have pickles at a BBQ, it's a must!
Grill the patties, and right before they are done put the sliced pepperjack cheese on top to melt, and then assemble the burger. You are going to love this burger!! I served it with my homemade french fries and some fresh strawberry lemonade.....love summer!!!
Showing posts with label sandwiches. Show all posts
Showing posts with label sandwiches. Show all posts
Sunday, June 12, 2011
Sunday, July 11, 2010
Grilled Chicken Wraps
This is a new recipe I tried, and my family loved it! It's a great summer recipe!
Prep: 25 minutes Total: 34 minutes
1 Lb. Boneless Chicken Breasts
2 tsp. oil
1 cup Mexican Style Shredded Four Cheese (But, I used my favorite cheese for this. If you are local, I went to Gossners and picked up a bag of their nacho cheese. It has a kick!)
1 tomato, chopped
3 Tbsp. Zesty Italian Dressing
2 tsp. chili powder
4 flour tortillas (8 inch)
PREHEAT grill to medium heat. Brush chicken with oil. Grill 6 to 8 minutes on each side or until cooked through. Remove from grill, let stand 5 minutes before cutting into strips. Place in medium bowl.
NOTE: I used an indoor grill, you could also use a george foreman, if you didn't want to grill outside.
ADD cheese, tomatoes, dressing and chilli powder, mix lightly. Spoon evenly down centers of tortillas. Fold like a burrito.
GRILL wraps, seem side down, until grill marks are charred on tortilla on both sides.
Recipe taken from Kraft Food and Family Magazine
Friday, March 12, 2010
Southwest Sandwiches
My husband claims that "This is the best sandwich EVER." These sandwiches definately have a KICK, but you can mellow them out for the kiddos. This recipe is great for leftover Roast. Don't worry if you cook your Roast with Lipton Onion soup, it will still work, in fact it's heavenly with the seasoning. So, buy a huge roast enjoy it while it's hot, stick it in the fridge and enjoy the leftovers the next day. Note: you actually want a leftover roast, or a roast that has been cooled in the fridge and is easy to slice.
Sourdough bread
Roast Beef
Whole Green Chillies (these are the large, long green chillies) about 1 chilli per sandwich.
Montery Jack Cheese
First take whole chillies and put them under a broiler. Check them every 2-3 minutes. Once they start getting dark and blistering, you will want to turn them and let all the sides of the chillies blister. (Note: Chris's family always grows chillies and jalepenos in a garden, and they always grow in a huge ABUNDANCE. You can put these in a ziplock bag and freeze them and use them all winter...they are great!!!)
Once your chillies are blistered, put them in a ziplock bag and let them sweat and cool down. Then (and you may want to use gloves), peel the skin off and then slice down the center of the chilli and open it up.
To assemble: butter 2 pieces of sourdough bread, then layer on thin slices of roast beef, then the chillies, then salt them pretty well, then add the cheese. (Note: We use I can't believe it's not butter spray, it's a pretty healthy sandwich!)
Here's what it will look like assembled (and yes we leave the seeds in, they are yummy, but if your a wuss, you can remove the seeds!!!)
Toast the sandwich on a skillet until both sides are brown and cheese is starting to melt.
**For the kids version, omit the chilli. Montery Jack isn't too hot, Isabella loves this sandwich!!! Enjoy!
Sourdough bread
Roast Beef
Whole Green Chillies (these are the large, long green chillies) about 1 chilli per sandwich.
Montery Jack Cheese
First take whole chillies and put them under a broiler. Check them every 2-3 minutes. Once they start getting dark and blistering, you will want to turn them and let all the sides of the chillies blister. (Note: Chris's family always grows chillies and jalepenos in a garden, and they always grow in a huge ABUNDANCE. You can put these in a ziplock bag and freeze them and use them all winter...they are great!!!)
Once your chillies are blistered, put them in a ziplock bag and let them sweat and cool down. Then (and you may want to use gloves), peel the skin off and then slice down the center of the chilli and open it up.
To assemble: butter 2 pieces of sourdough bread, then layer on thin slices of roast beef, then the chillies, then salt them pretty well, then add the cheese. (Note: We use I can't believe it's not butter spray, it's a pretty healthy sandwich!)
Here's what it will look like assembled (and yes we leave the seeds in, they are yummy, but if your a wuss, you can remove the seeds!!!)
Toast the sandwich on a skillet until both sides are brown and cheese is starting to melt.
**For the kids version, omit the chilli. Montery Jack isn't too hot, Isabella loves this sandwich!!! Enjoy!
Saturday, October 24, 2009
Warm Lemon Chicken Sandwich
2 Lemons
2 Tbsp. FRESH thyme leaves
pinch of salt and fresh ground pepper
4 Boneless skinless chicken breasts
2 garlic cloves
3 Tbsp. Extra Virgin Olive Oil
3 Tbsp. grated Parmigiano-Reggiano Cheese (Find this in the specialty cheese section of grocery store.)
1 Large Avacado
4 Kaiser Rolls, cut in half
In a shallow bowl, combine the juice of 1 1/2 lemons, thyme, pinch of salt and fresh ground pepper. Add the chicken breasts and toss to coat, let marinade for couple of hours in fridge.
Preheat a non-stick skillet over med-high heat (I used an indoor grill pan-either will work). Add a couple of Tbsp. of Extra Virgin Olive Oil to pan, cook for 5-6minutes on each side, or until chicken is no longer pink. Remove to a cutting board and tent with foil.
In the meantime while chicken is cooling in foil. Mix garlic, 3 Tbsp. Extra Virgin Olive oil, and the Parmigiano-Reggiano cheese. Spoon onto the top half of Kaiser Roll. Bake at 400 until cheese is melted and Roll gets brown around edges.
Thinly slice chicken and layer on roll, add sliced avacado, sprinkle a little salt, and enjoy!
2 Tbsp. FRESH thyme leaves
pinch of salt and fresh ground pepper
4 Boneless skinless chicken breasts
2 garlic cloves
3 Tbsp. Extra Virgin Olive Oil
3 Tbsp. grated Parmigiano-Reggiano Cheese (Find this in the specialty cheese section of grocery store.)
1 Large Avacado
4 Kaiser Rolls, cut in half
In a shallow bowl, combine the juice of 1 1/2 lemons, thyme, pinch of salt and fresh ground pepper. Add the chicken breasts and toss to coat, let marinade for couple of hours in fridge.
Preheat a non-stick skillet over med-high heat (I used an indoor grill pan-either will work). Add a couple of Tbsp. of Extra Virgin Olive Oil to pan, cook for 5-6minutes on each side, or until chicken is no longer pink. Remove to a cutting board and tent with foil.
In the meantime while chicken is cooling in foil. Mix garlic, 3 Tbsp. Extra Virgin Olive oil, and the Parmigiano-Reggiano cheese. Spoon onto the top half of Kaiser Roll. Bake at 400 until cheese is melted and Roll gets brown around edges.
Thinly slice chicken and layer on roll, add sliced avacado, sprinkle a little salt, and enjoy!
Wednesday, July 15, 2009
Cape Cod Turkey Pita's
We went on a picnic and I wanted something quick and easy....and something cold. There's nothing worse than going on a picnic in the middle of summer and eating hot greasy food. This took about 10 min's to whip up, and they are so yummy, pefect for summer!
1 slice deli smoked turkey,cut 3/4" thick(about 1 lb.)
1/2 c lt. ranch dressing (I personally like the homemade ranch, it's tastes so much better!)
1/3 c sliced,blanched almonds
1/3 c Craisins,coarse chopped
2 scallions,chopped
8 small pitabreads (about 1 oz. ea) -I used wheat pita's to make them a little healthier!
Directions
Cut turkey in 1/4" cubes.
In a large bowl,mix together the turkey,dressing,almonds,Craisins and scallions. Cover and refrigerate for 1 hour.
To serve,cut open each pita about 1" from the top. Spoon a scant 1/2 c of turkey mixture into each.
Tip: To make opening the pita's easier, cut them in half, put in microwave for 15-20 seconds, and they will split right open, making them easier to stuff!
Enjoy!
Recipe found in Family Circle magazine
1 slice deli smoked turkey,cut 3/4" thick(about 1 lb.)
1/2 c lt. ranch dressing (I personally like the homemade ranch, it's tastes so much better!)
1/3 c sliced,blanched almonds
1/3 c Craisins,coarse chopped
2 scallions,chopped
8 small pitabreads (about 1 oz. ea) -I used wheat pita's to make them a little healthier!
Directions
Cut turkey in 1/4" cubes.
In a large bowl,mix together the turkey,dressing,almonds,Craisins and scallions. Cover and refrigerate for 1 hour.
To serve,cut open each pita about 1" from the top. Spoon a scant 1/2 c of turkey mixture into each.
Tip: To make opening the pita's easier, cut them in half, put in microwave for 15-20 seconds, and they will split right open, making them easier to stuff!
Enjoy!
Recipe found in Family Circle magazine
Friday, May 22, 2009
Chicken Caesar Roll-ups
I made this recipe last night, and this is going to be one of my fav's to make during the summer when it's too hot to cook a big meal. It was super fast and easy and the fam loved it!
Makes 8 servings.
Prep Time: 15 minutes
Refrigerate Time: 15 minutes
Cook Time: 14 minutes
INGREDIENTS
1/4 cup olive oil
1 1/2 teaspoons McCormick® Garlic Powder, divided
1 1/2 teaspoons McCormick® Italian Seasoning, divided
1/2 teaspoon McCormick® Black Pepper, Ground, divided
1 1/2 pounds boneless skinless chicken breast halves
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons grated Parmesan cheese
1 tablespoon milk
8 flour tortillas (8-inch)
2 cups chopped Romaine lettuce
(Note: I used light mayo, fat free sour cream, and wheat tortillas-and the recipe was still great!)
DIRECTIONS
1. Mix oil, 1 teaspoon each of the garlic powder and Italian seasoning, and 1/4 teaspoon of the pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat. Refrigerate 15 minutes or longer for extra flavor.
2. Meanwhile, mix mayonnaise, sour cream, Parmesan cheese, milk, remaining 1/2 teaspoon each garlic powder and Italian seasoning, and 1/4 teaspoon pepper in small bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
3. Grill over medium heat or broil 6 to 7 minutes per side or until chicken is cooked through. Cut chicken into strips. Spread dressing evenly on tortillas. Top with lettuce and sliced chicken. Fold tortilla over and serve.
Tips
Test Kitchen Tip: Use leftover or store-bought rotisserie chicken, cut into thin strips, in place of the marinated chicken.
Recipe taken from McCormick Recipes
Makes 8 servings.
Prep Time: 15 minutes
Refrigerate Time: 15 minutes
Cook Time: 14 minutes
INGREDIENTS
1/4 cup olive oil
1 1/2 teaspoons McCormick® Garlic Powder, divided
1 1/2 teaspoons McCormick® Italian Seasoning, divided
1/2 teaspoon McCormick® Black Pepper, Ground, divided
1 1/2 pounds boneless skinless chicken breast halves
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons grated Parmesan cheese
1 tablespoon milk
8 flour tortillas (8-inch)
2 cups chopped Romaine lettuce
(Note: I used light mayo, fat free sour cream, and wheat tortillas-and the recipe was still great!)
DIRECTIONS
1. Mix oil, 1 teaspoon each of the garlic powder and Italian seasoning, and 1/4 teaspoon of the pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat. Refrigerate 15 minutes or longer for extra flavor.
2. Meanwhile, mix mayonnaise, sour cream, Parmesan cheese, milk, remaining 1/2 teaspoon each garlic powder and Italian seasoning, and 1/4 teaspoon pepper in small bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
3. Grill over medium heat or broil 6 to 7 minutes per side or until chicken is cooked through. Cut chicken into strips. Spread dressing evenly on tortillas. Top with lettuce and sliced chicken. Fold tortilla over and serve.
Tips
Test Kitchen Tip: Use leftover or store-bought rotisserie chicken, cut into thin strips, in place of the marinated chicken.
Recipe taken from McCormick Recipes
Thursday, April 30, 2009
Bacon Cheeseburger Roll-ups
I got this recipe from one of my Kraft magazines, if you have tried to make my Cheeseburger Buns and Stromboli Sandwiches, this sandwich tastes like those 2 recipes combined, ya can't go wrong! And, it's super fast and easy to make!
Prep Time: 25 min Total Time: 50 min Makes: 6 servings
What You Need!
1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
Make It!
HEAT oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min.
UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.
BAKE 20 to 25 min. or until golden brown.
*Note: Don't take the pizza crust out of the refrigerator until ready to use.
Recipe taken from: Kraft food and family magazine
For pictures and Nutritional Value click here
Prep Time: 25 min Total Time: 50 min Makes: 6 servings
What You Need!
1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
Make It!
HEAT oven to 400°F. Brown ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook until melted, stirring frequently. Cool 10 min.
UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one of the long sides. Rearrange if necessary so roll is seam-side down.
BAKE 20 to 25 min. or until golden brown.
*Note: Don't take the pizza crust out of the refrigerator until ready to use.
Recipe taken from: Kraft food and family magazine
For pictures and Nutritional Value click here
Sunday, October 26, 2008
Scary Ham and Swiss Stromboli Sandwiches
This weekend was our annual Halloween party, my brother in law makes the best food. This one is a famiy favorite. We dress up the recipe to make a scary snake, but the original recipe is a great recipe you can use year round. Enjoy!
1 tube refrigerated French Bread
8 bacon strips, cooked and crumbled
1 1/2 c (6oz.) shredded Swiss cheese
6 oz. deli ham, thinly sliced
6 sliced green onions
Unroll dough on a greased baking sheet. Place ham over dough to within 1/2 inch of edges; sprinkle evenly with onions, bacon and cheese. Roll up jelly roll style, starting with a long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet. With a sharp knife, cut several 1/4 inch deep slits on top of loaf. Bake at 350 for 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm. 5-6 servings.
1 tube refrigerated French Bread
8 bacon strips, cooked and crumbled
1 1/2 c (6oz.) shredded Swiss cheese
6 oz. deli ham, thinly sliced
6 sliced green onions
Unroll dough on a greased baking sheet. Place ham over dough to within 1/2 inch of edges; sprinkle evenly with onions, bacon and cheese. Roll up jelly roll style, starting with a long side. Pinch seams to seal and tuck ends under. Place seam side down on baking sheet. With a sharp knife, cut several 1/4 inch deep slits on top of loaf. Bake at 350 for 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm. 5-6 servings.
Wednesday, August 6, 2008
Chicken Salad Sandwiches
So I can't take the credit for this fab recipe, so I give all credit to my friend Haley. I did change a few things so I can add this to my cooking light recipes. But, I also love this recipe because I changed it from grilled chicken to using Rotisserie Chicken. Every other Monday I make a trip to Wal-mart to get 2 weeks worth of groceries. I hate grocery shopping soo bad, and it helps me stay on a budget to plan for 2 weeks. By the time I am done grocery shopping the last thing I want to do is spend another hour of my night cooking and cleaning up dinner. So, every other Monday is my Rotisserie Chicken night, I pick one up at Wal-mart and it's an easy dinner. So, this is one of my new Shopping Monday recipes. Enjoy!
So this is a no measurement recipe....but just do what tastes right.
1 Rotisserie Chicken OR Instead of using Rotisserie chicken, used grilled and chilled chicken.
Next add some celery. chopped.
Green onions. chopped.
Toasted Walnuts or Slivered almonds. (Great for crunch)
Purple grapes cut into halves or quarters
Add garlic salt.
Pepper.
Add a few dashes of lemon Juice.
Fat Free Cream Cheese at Room Temp. (make sure it's at Room Temp.)
Add softened cream cheese and Light mayo...maybe equal parts. It gives your chicken mixture a great rich taste.
Mix it all together, making sure that there is plenty of the mayo/cream cheese mixture...so it doesn't taste dry, and serve on a croissant or if you want it to be a light recipe, serve on Wheat Bread
So this is a no measurement recipe....but just do what tastes right.
1 Rotisserie Chicken OR Instead of using Rotisserie chicken, used grilled and chilled chicken.
Next add some celery. chopped.
Green onions. chopped.
Toasted Walnuts or Slivered almonds. (Great for crunch)
Purple grapes cut into halves or quarters
Add garlic salt.
Pepper.
Add a few dashes of lemon Juice.
Fat Free Cream Cheese at Room Temp. (make sure it's at Room Temp.)
Add softened cream cheese and Light mayo...maybe equal parts. It gives your chicken mixture a great rich taste.
Mix it all together, making sure that there is plenty of the mayo/cream cheese mixture...so it doesn't taste dry, and serve on a croissant or if you want it to be a light recipe, serve on Wheat Bread
Thursday, April 10, 2008
Pesto Chicken Salad Sandwiches
I love food that looks "pretty," so if you want to make a really yummy sandwich with lots of flavor, that even looks nice, this is an easy and super yummy recipe.
Ingredients
1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup commercial pesto (such as Buitoni)
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cubed skinless, boneless rotisserie chicken breast
1 cup diced celery
1/3 cup chopped walnuts, toasted
1 (1-pound) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
1 (12-ounce) bottle roasted red bell peppers, drained and chopped
10 romaine lettuce leaves
Preparation
Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.
Spread 1/2 cup of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.
Yield
10 servings (serving size: 1 sandwich)
Nutritional Information
CALORIES 324(28% from fat); FAT 10g (sat 1.2g,mono 0.6g,poly 2.2g); PROTEIN 26.4g; CHOLESTEROL 55mg; CALCIUM 39mg; SODIUM 725mg; FIBER 1.6g; IRON 2.3mg; CARBOHYDRATE 31.6g
Taken from Cooking Light
Ingredients
1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup commercial pesto (such as Buitoni)
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cubed skinless, boneless rotisserie chicken breast
1 cup diced celery
1/3 cup chopped walnuts, toasted
1 (1-pound) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
1 (12-ounce) bottle roasted red bell peppers, drained and chopped
10 romaine lettuce leaves
Preparation
Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.
Spread 1/2 cup of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.
Yield
10 servings (serving size: 1 sandwich)
Nutritional Information
CALORIES 324(28% from fat); FAT 10g (sat 1.2g,mono 0.6g,poly 2.2g); PROTEIN 26.4g; CHOLESTEROL 55mg; CALCIUM 39mg; SODIUM 725mg; FIBER 1.6g; IRON 2.3mg; CARBOHYDRATE 31.6g
Taken from Cooking Light
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