A Chicken in Every Crockpot!

Karen's Kitchen Adventures

Black Forest Reubens November 11, 2010

Filed under: sandwiches — frappqueen @ 8:56 am
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Another one from my Rachel Ray Express Lane Cookbook, this was quick to make and really quite tasty. Mike and I love regular reubens and this one was really good with the ham and mustardy twist! Also, it actually does only take a few minutes to make, which is rare for any meal!

I should have photographed the inside of this sandwich so you could see all the ooey gooey layers, but uh, I was hungry and scarfed it down instead! So whatever, on to the recipe!

Black Forest Reubens

slices of pumpernickel bread (enough for however many you are feeding)

4 tablespoons butter, softened

3 rounded tablespoons dill pickle relish

1 shallot, finely chopped

1 rounded tablespoon capers, chopped

4 rounded tablespoons spicey brown mustard

slices of swiss cheese (enough so that there is 2 per sandwich)

1/2 pound of deli corned beef (or more if more sandwiches!)

1/2 pound of deli black forest ham (same as above)

1 jar of cooked red cabbage or sauerkraut (we used sauerkraut cuz we had it home)

pickles and chips for sides

Method:

Spread one side of each slice of bread with the butter. In a small bowl, combine the relish, shallot, capers and mustard. Build the sandwiches with buttered sides facing OUT:

slather liberal amounts of mustard mixture on bottom slices of bread, top with a slice of swiss, a few slices of corned beef, a few slices of ham, a small mound of cabbage or kraut, another slice of cheese and top with other slice of bread.

Heat a skillet over medium heat. Toast the reubens for 5 minutes on each side or until the cheese melts and bread is toasty. Cut in half and serve with pickles and chips. YUM!

 

Super Delicious Chicken Salad February 6, 2010

Filed under: sandwiches — frappqueen @ 4:55 pm
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Sometimes you just want simple and easy dinner, and chicken salad is great for that. You can put so many different things into it, it’s never the same thing twice! For this recipe I used leftovers from an oven roaster, which is my new favorite cash stretcher. It’s an entire chicken in a bag, really seasoned amazingly, and you just have to pop it in the oven IN THE BAG and roast for an hour and a half! Then it is perfectly done, with zero mess! If you buy them on sale, you save a ton of money, but even if you don’t buy them on sale it is worth it if you need chicken meat for more than one dish that week. Last week I wanted to make¬† Greek Chicken Pizza and this salad I’m currently writing about and to purchase chicken to cook up for both it was going to be over 15 bucks, but I got the roaster for 10! Whoo hoo!

Anyway, I really like how I made the salad this time, I added almonds to it after looking through a bunch of different versions of chicken salad online and taking the most interesting things from them to add to mine. The result was sweet and crunchy and great!

chicken salad of deliciousness

Super Delicious Chicken Salad

1-2 cups of cooked chicken, diced, preferably roasted first

1 c. chopped red onion

1 c. diced celery

1/2 c. dried cranberries

1/4 c. slivered almonds

salt and pepper to taste

2 tablespoons fresh dill, chopped up

1 c. fat free mayo

Method:

Combine all ingredients in a big bowl. Season to taste. Serve on toasted bread with some bacon on top if desired. Enjoy!

 

Fancy Pants grilled cheese January 28, 2010

Filed under: sandwiches — frappqueen @ 10:19 pm
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Sometimes you just want simple and yummy comfort fo0d. Lately, Mike and I have been feeling rather under the weather. We are tired, cranky and feel downright awful! We decided last night that the only cure, aside from you know, sleep and medication, was some grilled cheese and tomato soup! I made the soup straight out of the Campell’s fancy box (it was too chunky, blah!) but we did make two kinds of delicious fancy sandwiches. The key to making fun grilled cheese to me is to just wander the grocery store and see what strikes your fancy.

I went to Trader Joe’s, because they usually have a nice variety of presliced fancy cheese. They did not disappoint! I came home with sliced swiss, sliced Asiago, prosciutto, tomato and thick sliced bacon. The makings for some epic grilled cheese, let me tell you!! Here’s what we did:

Pancetta/Asiago grilled cheese:

two slices of sourdough bread (we just used Arnold or some other very common brand)

4 slices Asiago cheese

2 slices tomato

1 slice prosciutto

butter or butter-like spread

Method:

Layer your sandwich like this: 2 slices cheese, meat, tomato, last two slices cheese. Slather the top with butter. Place the sandwich BUTTER SIDE DOWN in a hot frying pan. Butter the other side. When bread is browned, flip it! Then, cut in half and eat! YUM!

Swiss and Bacon grilled cheese

4 slices swiss cheese

2 slices thick apple cut bacon

2 slices sourdough bread

butter or butter-like product.

Method:

cook bacon in a frying pan. (If you get the thick cut, don’t be lazy like me and microwave it; it just wasn’t crispy enough!)

layer the sandwich like this: 2 slices cheese, bacon, more cheese! Butter bread and cook it up! Delectable!

 

lazy lady not terrible for you pizza! January 3, 2010

Filed under: sandwiches — frappqueen @ 7:21 pm
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Oh Yum, we just ate deliciousness on a plate! With the snow outside it also made us feel like the summer for a brief moment:

pizza!

This pizza is pretty much from this recipe I saw in Rachel Ray magazine in August. The only changes I make are basically cuz I’m lazy!

Lazy Lady Pizza

loaf of crusty bread, I use seeded semolina

heirloom tomatoes (if you can find them) or sliced tomatoes or grape ones, basically any tomato will do!

fresh mozzarella cheese

basil (I used dry)

oregano

extra virgin olive oil

1 garlic clove, minced

salt and pepper to taste

Method:

slice bread in half  and then in half lengthwise, so you have four sections like you were preparing french bread pizza. Set aside until all ingredients are prepped.

mince garlic and combine in a small bowl with the olive oil and the oregano.

slice tomatoes so that they will be easy to eat and not fall off of the bread (hint: use a serrated bread knife to slice, it will be much easier and quicker!)

slice the mozzarella into thin slices

put bread in the broiler and brown it up

When bread is browned, remove it and work quickly:

using a pastry brush, brush the bread with a layer of the olive oil mixture. Top with cheese and smoosh the cheese down a bit to spread it out. Next add tomatoes to your liking and top with basil and a drizzle of the olive oil.

Salt and pepper to taste.

Enjoy! But watch out! Those tomatoes are slippery little suckers!