so, here in Texas In-n-out burger just opened. There have been insane lines to get a fast food burger the past two weeks. Am I missing something? My husband tried three times the week they opened to over there and the wait was always well over an hour. What is the fast food burger fascination? In, honor of the burger craze, I have a recipe for a tasty chicken slider.
Also this week my son lost his first tooth!
Price Matching with Ads
Have you seen the new Walmart commercials “just match it”? Last weekend when I went to match, it seemed like they were cracking down on the specifics of how they were matching. I had never had them tell me I had to buy 10 participating items from the ad to get the sale price before. Luckily I had picked out 10 that I was matching. Just a heads ups, they are now reading the fine print.
Minute Maid punch, limeade or lemonade 10 for $10 or $1 each
Cool whip $.88
Minute maid lemonade, punch, limeade $.99
Nabisco crackers 3 for $5
Skippy PB $1.69
cucumbers, green peppers, yellow corn $.49/each
zucchini/bunch spinach $.77/each
Green/red or romaine leaf lettuce $.99/each
Meatless Monday: Grilled California Sandwich
- 1/4 cup mayonnaise
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/8 cup olive oil
- 1 cup sliced red bell peppers
- 1 small zucchini, sliced
- 1 red onion, sliced
- 1 small yellow squash, sliced
- 2 (4-x6-inch) focaccia bread pieces, split horizontally
- 1/2 cup crumbled feta cheese
- In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
- Preheat the grill for high heat.
- Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
- Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don’t burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.
- 2 tablespoons vegetable oil
- 2 large onions, peeled and thinly sliced
- 4 teaspoons garam masala (worth having, it is a blend of spices, not one spice)
- 2 cans diced tomatoes
- 3/4 pound small red-skinned potatoes, cut into 1-inch pieces
- 1 medium cauliflower, about 2 pounds, core removed, cut into florets
- 1/2 cup golden raisins
- 2 cans chickpeas, drained and rinsed
- 1 bag baby spinach
- 1/2 cup quinoa, cooked according to package directions ( or could use cous cous)
- 1 package smoked sausage, cooked ( I grilled mine) sliced
- 1/3 cup unsalted cashews, chopped
- 1 lemon, cut into wedges (optional)
- 1/2 cup creamy peanut butter
- 1 cup canned coconut milk (not cream of coconut)
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1-1/2 tablespoons dark brown sugar
- 1 teaspoon ground ginger
- 2 medium-size cloves garlic, chopped
- 1/2 teaspoon red-pepper flakes
- 1-3/4 pounds thin-sliced chicken cutlets
- 30 bamboo skewers (6-inch), soaked in water 1 hour
1. In large bowl, whisk peanut butter, coconut milk, lime juice, soy, brown sugar, ginger, garlic and pepper flakes. Remove 3/4 cup sauce to small bowl; refrigerate for dipping.
2. Cut chicken cutlets across grain into long strips, about 3/4-inch thick. Add chicken strips to large bowl with the remaining peanut-coconut sauce; stir to coat. Marinate, covered, in refrigerator 1 hour or overnight.
3. Bring reserved 3/4 cup peanut-coconut dipping sauce to room temperature. Or microwave on medium power 1 minute. Set oven rack 4 inches from broiler. Heat broiler.
4. Thread 1 chicken strip onto each presoaked skewer. Coat broiler-pan rack with nonstick cooking spray. Arrange chicken skewers in single layer on prepared rack.
5. Broil until chicken is browned and cooked through, about 6 minutes. Arrange skewers on platter. Serve with dipping sauce.
- 1 lb. ground chicken
- 2 tsp. red curry powder
- 1 tbsp. fresh ginger, peeled and grated
- 1 tsp. salt
- 1/3 cup natural peanut butter
- 1 tbsp. honey
- 1 tsp. lime juice
- 1 tbsp. soy sauce
- 1 dozen mini buns
- 1 cucumber
- Preheat broiler. Combine ground chicken, red curry powder, fresh ginger, and salt, mixing well. Form into 12 balls and flatten to 1/3-inch-thick patties. Broil 3 to 4 minutes per side, or until cooked through and lightly browned. Combine peanut butter, honey, lime juice, soy sauce, and 2 tablespoons water in a glass bowl; microwave on high for 30 seconds, then whisk until smooth. Split a dozen mini-pita rounds. Place chicken patties inside pita rounds, and top with a dollop of peanut sauce and 2 cucumber slices.
- 1 tablespoon butter
- 1/2 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1 (4 ounce) can diced green chiles
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 1/2 cups cubed cooked chicken breast meat
- 1 cup shredded Cheddar cheese, divided
- 6 (12 inch) flour tortillas
- 1/4 cup milk
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
- Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
- In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
- 2 tablespoons honey
- 2 tablespoons Dijon
- 1 tablespoon extra-virgin olive oil, plus more for grill
- 1/2 teaspoon salt
- Freshly ground black pepper
- 4 boneless skinless chicken breasts, butterflied
- 1 lime, cut into wedges
In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours. Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.
- 1 tablespoon balsamic vinegar
- 1 tablespoon lime juice
- 2 tablespoons extra-virgin olive oil
- 2 mangos, cubed
- 2 avocados, cubed
- 1/2 small red onion, diced
- Salt and freshly ground black pepper
In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.