Delicious Sides

I can frequently come up with what to make for dinner.  Sides, however, are somewhat elusive to me.  Here are a couple that are well worth making!  Including my in-laws cheese pudding recipe, it is perfect for the holidays, and I now think that a Thanksgiving meal without it is just wrong.

Crispy Smashed Potatoes

Serves 4-6

My oven is a bit wonky, so this didn't turn out as well as hopped, but oooh sooo tasty.

I think rosemary would be fabulous in this as well.  Give it a try next time you have steaks.  

This recipe works with potatoes 1 1/2"- 2" in diameter.  Anything bigger just will not work.  Make sure the potatoes are cooked thoroughly, so they smash easily.  Remove from baking sheet as soon as they are done browning, will toughen if they are left too long.  You can also use a potato masher. 

2 pound small Red Bliss potatoes (roughly 18), scrubbed

6 tablespoon extra virgin olive oil

1 teaspoon thyme leaves, chopped finely

Kosher salt and ground black pepper

Directions 

Adjust oven racks to top and bottom positions and heat oven to 500 degrees.  Arrange potatoes on a rimmed baking sheet, pour 3/4 cups water into baking sheet, and wrap tightly with foil.  Cook on bottom rack until paring knife slips in and out easily, 25-30 minutes.  Remove foil and cool for 10 minutes.  Blot any remaining water if left.

Drizzle 3 tablespoons oil over potatoes and roll to coat.  Space potatoes evenly on baking sheet and place a second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3"
to 1/2" thick.  Sprinkle with thyme leaves, and season generously with salt and pepper, drizzle evenly with remaining 3 tablespoons of olive oil.  Roast on top rack for 15 minutes.  Transfer to bottom rack and continue to roast until well browned.  About 20-30 minutes longer.  Serve immediately.

Roasted Carrots

Serves 4-6

1 1/2 pound carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces

2 tablespoons unsalted butter, melted

Table salt and ground black pepper (try other seasonings as well, rosemary,  shallots, etc)

Directions

Adjust oven rack to middle position and heat oven to 425 degrees.  In a large bowl combine carrots with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat.  Transfer carrots to foil or parchment lined rimmed baking sheet and spread evenly in a single layer.

Cover baking sheet tightly with foil and cook for 15 minutes.  Remove foil and continue to cook, stirring twice, until carrots are well browned and tender 30-35 minutes.  Transfer to serving platter season withsalt and pepper to taste, and serve.

Cheese Pudding 

serves 4-6

NOTE:  Prepare a day ahead.  Must sit for 12 hrs prior to baking.

Set oven to 375

10 slices bread, crust removed and cubed
1 lb. shredded cheddar cheese
1 stick butter
3 eggs, separated
2 c. milk
1 T. grated onion
1/2-1 t. cayenne pepper

Directions

Melt butter, toss with bread.
Mix egg yolks, milk, onion & pepper.  Add to bread. Mix well.
Add cheese.  Mix.
Beat egg whites till stiff and gently fold into bread mixture.

Cover and store in refrigerator for 12 hrs or overnight.

Bake in deep bowl for 45 min., uncovered.

Recipe doubles well, if you have a dish large enough to bake it in.

Chicken Fricassee

So I've been bad about updating, and honestly since the wedding not a whole whole lot of cooking.  Been super lazy.  Precooked frozen shit and all.  

So this was pretty easy, and QUITE tasty.  I also did roasted carrots as a side (will add an entry with several sides next).  Great meal.  

Chicken Fricassee

Serves 4-6

2 pounds boneless skinless chicken breasts, thighs, or combination

Table salt and ground black pepper

1 tablespoon unsalted butter

1 tablespoon olive oil

1 pound cremini mushrooms, stems trimmed, cleaned, chopped fine, about 1 cup

1 medium onion, chopped fine, about 1 cup

1/4 cup dry white wine

1 tablespoon unbleached AP flour

1 teaspoon minced garlic

1 1/2 cups low sodium chicken broth

1/3 cup sour cream

1 egg yold

1/2 tsp fresh grated nutmeg

2 teaspoons fresh lemon juice

2 teaspoons minced fresh taragon or parsley

Directions

Pat chicken dry with paper towels ad season with 1 tsp salt and 1/2 tsp pepper.  Heat butter and oil in 12 inch skillet over med high heat.  When foaming subsides, place chicken in skillet and cook until browned, about 4 minutes.  Flip chicken, continue to cook another 4 minutes.  Transfer chicken to large plate.

Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8-10 min.  Add flour and garlic, cook stirring constantly for a minute.  Add broth and bring mix to a boil, scraping bottom of pan with wooden spoon to loosen any browned bits.   Add chicken and any accumulated juices to skillet.  Reduce heat to med low, cover, and simmer, about 5-10 minutes.

Transfer chicken to a clean platter and tent loosely with foil.  Whisk sour cream and egg yolk together in a med bowl.  Whisking constantly, slowly stir 1/2 cup of sauce from skillet to sour cream mixture.  Stirring constantly slowly pour sour cream mix in to simmering sauce.  Stir in nutmeg lemon juice, and tarragon.  Return to simmer.  Season with salt and pepper to taste.  Pour sauce over chicken and serve. 

The Best Pumpkin Muffins. Ever.

Even though it isn't any where near close to feeling like fall, or even Indian Summer here in TX, the years I've spent away have started a new internal clock for fall and fall related items, and anything pumpkin.  I love my family pumpkin bread recipe.  I love pumpkin spice lattes.  Pumpkin cheesecake at Olive Garden. So I wanted to make a pumpkin muffin.  And I also wanted to incorporate sugared pecans.  So this is what I came up with - a cream cheese filled pumpkin muffin topped with struesel and sugared pecans.  It is about as close to heaven as you can get (if that you believe in that kinda thing) I think.


For the sugared pecans I made them in advance, cooked the full time, and added in to the top of the muffins about 10 min in to cooking.  I would really recommend cooking the pecans (for this recipe only!) about 10-15 minutes and then adding in with the struesel topping and cooking the full length of muffins.


You will also want to prep your cream cheese filling and throw it in to the freezer in advance... works much better that way.


Sugared Pecans
(this will make a lot of pecans, if you want to keep them around and snack - I recommend chopped for the muffins, halve for snacking.)


Ingredients:
2 cups pecans
1 egg white
1 tbsp water
1 tsp vanilla 
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
3/4 tsp salt
1/2 cup sugar


Directions:
Preheat oven to 300 
Combine all dry ingredients, mix well set aside. 
Combine all wet ingredients, mix until egg white is slightly foamy.  Add pecans.  Stir to mix well, making sure all pecans are completely coated.  Slowly stir in the dry mixture and coat pecans well.
Place pecans on a greased sheet of aluminum foil.  Cook for 15 minutes, stir.  Cook another 15 min if not adding to muffins.


Pumpkin Muffins with Cream Cheese filling
Make about 24


Cream Cheese filling (make first!!)
Ingredients
8 oz packaged cream cheese, softened
1 cup powdered sugar - sifted


Directions
Combine cream cheese in a med-large bowl and blend with an electric mixer until smooth.
Place in foil or plastic wrap and put in freezer for about an hour (or for the time you are prepping the rest of the muffins - it needs to be semi soft)




Struesel Topping 
Ingredients:
1/2 cup sugar
1/4 cup plus 1 tbsp flour
4 tbsp butter (cubbed then slightly softened)
1 1/2 tsp cinnamon


Directions
Combine all ingredients together and mix with forks until cumbly.


Pumpkin Muffins
Preheat oven to 350


Ingredients
3 cups flour, sifted 3 times
2 tsp cinnamon
2 tsp ground cloves 
2 tsp ground nutmeg
1 tsp salt
1 tsp baking soda
4 eggs
1 1/4 cup vegetable oil or canola oil
2 cups sugar
1 can pumpkin puree (I use Liby's, 15 oz can)


Directions
Combine the flour (make sure to sift it!), spices, salt, and baking soda and mix with an electric mixer - set aside.
In a new bowl for add sugar and oil.  Mix well on low until well blended.  Add eggs, one at a time, mixing well after each.
Add pumpkin and mix well.
Slowly add the dry mixture and mix on med until well blended.


Line the muffin pan.  Remove cream cheese mix from freezer.  Make 24 equal portions of the cream cheese mix.  Fill the cups about half full with the muffin mix, then add the cream cheese and fill the cup with muffin mix on top.  Add the struesel mix and pecans to the top of muffins.  
Bake for 20-25 min.

Muffins with filling in half the cup

Finished muffins

Earl Grey Cupcakes with Lemon Honey Frosting

I made these for my awesome friend Lara's birthday, as she LOOOVES Earl Grey tea.  I basically shopped around recipes and voila, custom creation.  Same for the frosting.  With both I will actually be reworking using a chiffon cake recipe (testing it next with a spice chai cupcake!).  The combination was tasty, and everyone liked them, but being me, it wasn't exactly what I was going for, and not as fluffy as I wanted.  So watch for the new version coming soon.   This works as a good test drive also since Mike and I are wanting to do multiple cupcake flavors for the wedding.  Nice way to work it out waaay in advance!


Earl Grey Cupcakes


Makes about 12 regular sized cupcakes


Ingredients 

1/2 cup 2% reduced-fat milk, at room temperature

4 Earl Grey teabags* Honestly, I would double this!  

8 tablespoons unsalted butter, at room temperature 

1 cup plus 2 tablespoons granulated sugar

1/2 teaspoon almond extract (optional)

2 large eggs, free-range or organic

3/4 cup plus 2 tablespoons self-rising flour

3/4 cup plus 1 tablespoon all-purpose flour

Preparation
Preheat the oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners.

Heat the milk in a saucepan over medium heat until it just begins to boil. Remove from the heat and add the teabags. Cover and leave to infuse for about 30 minutes, then discard the teabags.

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the almond extract, if using, and the eggs, one at a time, mixing for a few minutes after each addition.

Sift the two flours together into a separate bowl. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the infused milk and beat again. Repeat these steps until all the flour and milk have been added. * Sift 3x!!

Carefully spoon the mixture into the cups, filling them about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a wooden skewer in the center of one of the cupcakes - it should come out clean. 

Remove from the oven and leave the cupcakes in the pan for about 10 minutes before carefully placing on a wire rack to cool. Once they are completely cool, you could frost the cupcakes.

Lemon Honey Cream Cheese Frosting

Ingredients

4 ounces or 1/2 package of Philly cream cheese

2 tablespoons butter

2-3 cups sifted powdered sugar

2 tablespoons thick honey

1/2 large lemon, juiced

zest of 1 lemon

Directions

Bring butter to room temperature by letting it sit out for 1 or 2 hours.
Sift powdered sugar into a bowl or onto parchment.
Beat butter and cream cheese at medium speed until creamy.
Add 1 cup of the powdered sugar and the honey. Beat until combined.

Add the juice of lemon and zest.

Add more sugar and honey until you get to the consistency and sweetness you like.

Note: The honey I used was very thick, meaning it was not pourable unless I warmed it in a water bath first. This works great for the frosting as it keeps it thick. Note that if you use pourable honey the texture of both recipes may change slightly!

Panera Broccoli Cheddar Soup Copycat

I looooove the Panera Broccoli Cheddar Soup.  I don't like the price for the itty bitty cup - or having to get it within a certain time (seriously been there right as they were throwing it out...no soup for me).  So I made it a mission to find a copycat.  I did, but I had to tweak it a bit.  I read the actual ingredients on the Panera site - which were not included.  Of course I had to add them. I also tweaked the ingredient prep.  It called for julienned carrots, I shredded them just on a large cheese grater.  Pulsed in my food processor.  For the broccoli, just chop finely.  I didn't remove and blend in a blender (which I need).  You could use an immersion blender easily, if you have one.  If your ingredients are chopped finely enough, you can get away with skipping that part.
 It turned out great and Mike loved it.


Panera Broccoli Cheddar Soup Copycat
Serves 4 | Difficulty 3 | 60 min total time (prep - finished)


Ingrediets
1 tablespoon butter, melted
1/2 medium chopped
1/4 cup melted butter
1/4 cup flour
2 cups half and half
2 cups chicken stock
1/2 pound fresh broccoli, chopped
1 cup carrots, shredded (then pulsed with food processor)
1/4 teaspoon nutmeg
1/2 teaspoon paprika
salt and pepper to taste
8 oz (or more if desired) sharp cheddar, grated
Dash of hot sauce (Tabasco or Lousiana) to taste
Dijon mustard to taste




Directions
Suate onion in 1 tbsp melted butter.  Set aside.  Cook 1/4 c melted butter and flour using a whisk over medium heat for 3-5 minutes.  Stir constantly and slowly add the half and half (this is called making a roux).  Add the chicken stock, whisking all the time.  Simmer for 20 minutes.
Add the broccoli, carrots, and onions.  Cook over low heat until the veggies are tender, about 20-25 minutes.  Add salt and pepper.  The soup should be thickened by now.  *Pour in to blender in batches and puree.  Return to pot over low heat.  Add the grated cheese, Dijon mustard,  hot sauce, nutmeg and paprika.  Stir until well blended.  Serve.

Chicken Cordon Bleu

I've always liked this dish, but thought that it would a pain to make.  Quite the opposite.  It was fast (except for pounding the chicken breasts) and easy.

The recipe calls for less cheese than I normally prefer.  I would recommend throwing an extra slice of Swiss cheese on there.

 This is a great dish; easy, fast, and delicious.  

Chicken Cordon Bleu

Serves 4

Ingredients:

4 boneless skinless chicken breasts

8 thin slices of ham

4 oz of Swiss or Bleu Cheese (or more if you prefer)

1 tablespoon of melted butter

1 large egg, beaten

Shredded Parmesan Cheese

Directions:

Mix the melted butter and egg together in a medium bowl - set aside.

Pound the chicken to about 1/3" thick.  Place the ham on the breast followed by the cheese.  Roll up the chicken breast, secure with a toothpick.  Dip the chicken breast in the mix of egg and melted butter mix.   Make sure that breast is thoroughly coated.  Sprinkle the Parmesan cheese on a separate plate, the roll the chicken breasts in the cheese.  Roll around so that the breasts have a nice layer of cheese.  Place in to a buttered (I use olive oil) baking dish.

Bake at 350 degrees for 30-35 minutes or until browned and tender. 

Serve with your favorite vegetable side dish.

 

Low Carb Texas Chili

Yes, I've joined the masses doing low carb. But I'm eating healthy and I love it. And in my search for low carb food, I wanted chili. And on a Chili Database site (which I HIGHLY recommend checking out!) I found a low carb version. And it is gooood. Like really good. My one complaint - it's not as thick as I normally like (need to order Thick and Thin/Not Starch).  Oh, and I added a little bit of chopped stewed tomatoes. So add starch or a thickener of your choice. But this stuff is great, little bit of sour cream and cheddar, and you're set.

Low Carb Texas Chili

Serving Size : 6

http://www.massrecipes.com/recipes/03/08/texaschililowcarb259118.html

2 pounds lean ground beef

1/2 cup chopped onion

2 cloves minced garlic

3 teaspoons chili powder

1 teaspoon chipotle chile powder (or use an

additional teaspoon regular chile powder)

3 teaspoons cumin

1 teaspoon cayenne (optional)

1 teaspoon paprika

2 teaspoons salt

1 (8 ounce) can no-sugar added tomato sauce

4 tomato sauce cans water

Brown the meat, onion and garlic in a large pot; drain grease well.

Add all remaining ingredients; bring to a boil. Turn down heat to low;

cover and simmer 1- 1 1/2 hours.

283 Calories; 18g Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber;

4g Net Carbs

Slow Cooker BBQ Pulled Chicken

I can make no claim to this recipe, but someone at McCormick did a damn good job and I <3 them for it.  And sadly I went in really hoping I would not be left with junky bbq on the 4th of July.  It was stupid easy.  Really.  You could have a 10 year old make this.  :)  And it was beyond amazing.  I have grown up on thicker bbq sauces so I thew several tablespoons of cornstarch in.  Voila!  I did mine on kaiser rolls with sliced cheddar cheese.  And some grilled corn on the cob (roll the uncooked [washed] corn in olive oil and fresh ground sea salt.  Mmmmm.).  Makes a great easy meal.  

Slow Cookers BBQ Pulled Chicken

Makes 8 servings.
Prep Time: 15 minutes
Cook Time: 5 hours on LOW or 2 1/2 hours on HIGH

INGREDIENTS

2 1/2 pounds boneless skinless chicken breasts
1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup apple cider vinegar
1/2 cup water

DIRECTIONS

1. Place chicken in slow cooker.
 2. Mix Seasoning, ketchup, brown sugar, vinegar and water until blended. Pour over chicken. Cover.
 3. Cook 5 hours on LOW or 2 1/2 hours on HIGH. Remove chicken from slow cooker.
 4. Shred chicken using 2 forks. Return chicken to slow cooker; mix and heat with sauce before serving. Serve on sandwich rolls, if desired.
Test Kitchen Tip: Substitute 3 pounds boneless skinless chicken thighs for chicken breasts. Cook 4 hours on HIGH.

NUTRITION INFORMATION - per serving

Calories: 236 - Fat: 4 g - Carbohydrates: 21 g - Cholesterol: 78 mg - Sodium: 780 mg - Fiber: 1 g - Protein: 29 g

Summer Time is Spy Pie Time

I actually just pulled this recipe back out now that even Hell is trying to stay cool from the searing heat.  It's a family classic, my Pepa loves it, and damnit, it's just great in summer.  Since I grew up with it, it's one of those things I can't imagine summer without it!

Spy Pie

Ingredients

1 package of partially thawed berries (any flavor or mix), about 16oz

****KEEP THEM PARTIALLY THAWED****

1 cup sugar

2 egg whites

2 tbsp lemon juice 

1/2 - 3/4 of large tub of Cool Whip (do not get the Extra Creamy kind!)

2 graham cracker pie crusts (if you can find the extra serving ones, those work great!)

Directions

Mix the first four ingredients together in a LARGE bowl on high speed with a hand mixer (I haven't tried my Kitchen Aid with this yet, but I can attest that it gets messy and you need a large bowl) for 2 1/2 to 3 minutes.

Then mix in Cool Whip until light and fluffy.  Pour in to pie crusts.  Mound it up!  Left overs are great for custard cups

Freeze for at least 3 hours, until very firm.  Top with more Cool Whip, shaved chocolate, berries, etc.   

Old Bay Crab Cakes

I've always liked seafood.  But after living on the East Coast I now LOVE seafood.  

After moving back to Texas, that first summer Mike and I wanted crab, the usual summer food.  We went to Albertson's and were at the meat counter, trying to find something acceptable.  We got handed... imitation crab meat.  Not ok.  I have since found good crab meat, and the ingredients?  Jumbo lump crab meat. Whoo!  A winner for sure!


It's been warming, so my craving for a good crab cake has been increasing.  So I pulled the original recipe from the Old Bay web site while shopping, picked up my crab, and went to town.  :D 

I didn't have any dried bread, but I did that myself - preheat oven to 175-200, bake for 20-30 minutes or until crispy and dry.  Cool.

Since the patties were breaking apart as I was forming them, I went ahead an allowed for the 30 minutes to chill in the fridge as suggested.  


Here it is - the original Old Bay recipe (I can't claim to be this awesome.  Go check out their recipe section!)
Serves 4 (I got 5 very large cakes out of it!)

Ingredients

2 slices dried bread, crusts removed

milk

1 tablespoon mayonnaise

1 tablespoon Worcestershire sauce

1 tablespoon McCormick® Parsley Flakes

1 tablespoon baking powder

1 teaspoon OLD BAY® Seasoning

1/4 teaspoon salt

1 egg, beaten

1 pound lump crabmeat

Directions

In a large bowl, break bread into small pieces. Moisten with milk.

Add mayo, Worcestershire sauce, parsley, baking powder, OLD BAY, salt, egg and crabmeat. Mix lightly and shape into patties. If time permits, refrigerate patties 30 minutes to help keep them together when cooking.

Broil or fry until golden-brown on both sides. 

*The baking powder makes the crab cakes light and fluffy.   

*I broiled mine.  I recommend the Reynolds Nonstick aluminum foil to line the cookie sheet, 10 minutes on each side.  

*Also, as good as they were, I think I would prefer more Old Bay - maybe 1/2 tsp to 1 tsp more than what is called for in this recipe.  But I love Old Bay.  

 Crab cakes before chilling...

Finished product!  Mmmmm!

Mediterrranean Chicken Wraps

I know it has been a long time.  I haven't had the time, and frankly, the gumption to make anything new.

But this year at Scarborough Faire there is the most amazing garlic booth.   If you like garlic, you have to check them out.

We tasted and tested at their booth and finally ended up with (today's) purchase.  Starving on the way home, we popped in to Albertson's to coe up with a tasty concoction with our new purchase.  :D

I had some hummus from Whole Foods I've been snacking on, and decided between that and the Spicy Herb Pickled Garlic, I could come up with something tasty.   And I did.

1 package of Sundried Tomato Basil Mission Tortilla Wraps

Crumbled Feta Cheese

Light Olive Oil

Chicken breasts, sliced in strips

Sun Dried Tomatoes, diced

Calamata Olives, diced

Spicy Herb Pickled Garlic, diced in medium sized pieces

Hummus

Cook your chicken slices in light olive oil, the garlic, sun dried tomatoes, and  olives.  Warm the tortilla wraps.  Spread the hummus on to the tortillas, place in the chicken mixture, top with feta and roll.  Enjoy!!

Blueberry White Chocolate Chip Cookies

So I had a crazy ass dream one night, and thought I was being original - Blueberry White Chocolate Chip Cookies. I thought about what to put in, citrus, spice. Did a quick Google search... and I was not original. But I found a recipe with EXACTLY what I had dreamed about putting in it.

So here it is. Amazing, complex, rich. YOU MUST MAKE THESE!

Blueberry White Chocolate Cookies*

* ½ cup unsalted butter

* ½ cup shortening

* ¾ cup sugar

* ¾ cup brown sugar, packed

* 2 eggs

* 1 teaspoon vanilla

* 2 tablespoons grated lemon peel

* 2¼ cups all-purpose flour

* ¼ teaspoon freshly grated nutmeg

* 1 teaspoon baking soda

* ½ teaspoon salt

* 1 1/8 cup dried blueberries

* 1 1/4 cups white chocolate chips

1. Preheat oven to 350°F. Line a cookie sheet with

parchment or silpat.

2. Cream together butter, shortening, and both sugars.

Add eggs, vanilla, and lemon peel; beat until well

blended.

3. Mix dry ingredients together; stir into creamed

mixture. Blend well; add dried blueberries and white

chocolate chips.

4. Drop by generous, rounded teaspoonfuls onto

parchment baking sheets. Keep cookies about 2″

apart. Bake 8–10 minutes, removing from oven when

just barely done.

5. Cool on pans 5 minutes; remove to cool

4-5 dozen depending on size and how much dough you eat

*Edited out the blueberry/white chocolate chip ratio for one that I found worked better!

Garlic Ranch Chicken Hoagies/Sandwiches

I love this.  Nice and quick, and comes out tasty!  Great for a rainy day lunch.

Being a lover of garlic and cheese, I double the garlic, onion and olive oil mix, and I top the chicken with provolone - throw it back in the oven so it melts a bit.  I actually used kaiser rolls last night, and that was great also.

Garlic Ranch Chicken Hoagies

Makes 4

Ingredients:

4 frozen breaded chicken breast fillets

1 tbsp Olive Oil

1 tbsp onion, finely chopped

1 clove garlic, minced

2/3 ranch style dressing

1 large roma tomato, seeded and finely chopped

4 hoagie rolls, toasted if desired

Lettuce, tomato and sliced onion, and cheese if desired to top sandwiches.

Directions:

Prepare chicken to package directions.

Meanwhile, heat oil, onion, and garlic in small saucepan until translucent.  Remove from heat.  Let stand 10 min.  Stir in dressing and tomato.

Spread bottom half of rolls with half of dressing.  Add chicken and additional toppings.  Top with remaining dressing mixture and tops of rolls.

Laissez Les Bon Temps Roulez

Tuesday is Mardi Gras. Being born during the carnival season is excellent. And I totally get to ignore Valentine's Day for a much better holiday!

We have made a tradition of King Cake for my birthday cake. And we always use Haydel's Bakery in New Orleans. Haydel's uses a cream cheese swirl in the cake and it is DIVINE. Strawberry is the go to flavor. I love king cake in the morning, warmed and with tea, coffee, or milk. :D

This year there was a special 50th anniversary Ltd. Edition King Cake available. Worth it for sure. Special beads, commemorative cup, mini poster, and a Mardi Gras Jazz CD joined the usual suspects of Chicory and Coffee, the porcelain figure (special to Haydel's!), and Arthur Hardy's Mardi Gras Guide. 

February wouldn't be the same without King Cake and Mardi Gras.

A Different Kind of Snow Day Lunch

It's snowing!  Abnormal for Texas, especially this many times in one winter.  I braved the wet snow (still got some down my back - thanks roof) and went and got goods to make a sandwich for lunch.  This is pretty easy, and I highly recommend giving it a try.

The recipe calls for a sun dried tomato pesto.  I could not find it - so I made it.  Blended sun dried tomatoes with traditional basil pesto.  Voila!  And tasty.  I had forgotten the tomatoes, but still delish.  One other change?  I put the roasted red peppers on the chicken and then back in the oven, not after.  I also sliced my ciabiata bread in to sandwich sizes first, made things more manageable.  And I recommend making double the amount of pesto.  

Mediterranean Chicken Sandwiches

1/4 cup (about 2 ounces) sun-dried tomato pesto

2 tablespoons mayonnaise

3/4 pound skinless, boneless chicken breasts

1/4 teaspoon pepper

1/8 teaspoon salt

1 teaspoon olive oil

1 (8-ounce) loaf ciabatta

12 large basil leaves (or enough to cover the sandwich)

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

1/2 cup sliced bottled roasted red bell peppers

1 large tomato, thinly sliced

Combine pesto and mayonnaise in a small bowl, stirring to blend.

Sprinkle chicken with pepper and salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until done. Remove chicken to cutting board, and cool slightly. Cut chicken lengthwise into thin slices.

Preheat broiler.

Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly browned. Remove bread from pan. Spread pesto mayo evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken evenly with basil leaves, and sprinkle cheese over top. Place bottom half on baking sheet, and broil 2 minutes or until cheese melts. Arrange roasted peppers and fresh tomatoes over cheese, and cover with top half of bread. Cut into 4 equal pieces.