Tag Archives: easy

Quick Single Serve Buffalo Chicken Salad

16 Apr

In our house, buffalo chicken dip is a frequent guest. With chips, in a fried wonton or on nachos, buff dip can do no wrong. I actually always try to keep the ingredients stocked in the fridge because they are all used in different recipes.

I try to prepare the night before with lunch for work etc. but let’s face it, it doesn’t always work out that way. This morning there were a) no lunch fixins to be found in the fridge and b) I wasn’t in the mood to make a PB sandwich. I had the Perdue shortcut chicken strips in the fridge so I thought buffalo chicken salad has to be a thing, right?

Google to the rescue and it is in fact something people eat on sandwiches!

What you need:

1/2 cup of cubed or shredded chicken (rotisserie chicken would also be delicious for this or any buffalo chicken concoction)

Hot sauce, I had Frank’s

Ranch dressing, any variety

Salt and Pepper

1 scallion, greens only chopped

1 TBS nonfat greek yogurt

Combine all ingredients but the chicken. I eye-balled the dressing, probably about 3 TBS. A quick note about hot sauce, you can add as much or as little hot sauce as you like but if you are making it for someone else, make sure you test it! I would hate to make something for someone without tasting it and hearing later that I burned their tongue off.

We usually have Butterbread in the house so I served it on that.

This recipe could be adjusted to make buffalo chicken dip as well by adding shredded cheese and it’s pretty light because there’s no mayo. For a different type of spice variation, you could also add Sriracha.

Buff Chicken Sandwich

Quick, simple and c’est si yum!

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Baked Mashed Potato Cakes

16 Sep

My boyfriend and I ate lunch at Stockholders, a restaurant in Weymouth, MA and had their potato cake appetizer. It was amazing. While I didn’t have the meat debris or horseradish, I did have bacon and made a quick side dish version. My boyfriend ate almost all of them. The only thing I might add would be sour cream or Greek yogurt (plain with some garlic chopped in it) to dollop on top.

What you need:

1 package of instant mashed potatoes

2 slices of bacon, chopped

1/2 cup of panko breadcrumbs

1/2 cup of shredded cheese (any variety) + some for sprinkling

1 scallion chopped (optional)

1 garlic clove, minced (optional)

1 tablespoon of butter

nonstick cooking spray

black pepper

Preheat the oven to 400 degrees. Make mashed potatoes according to directions. Melt butter into the potatoes. Sprinkle in the pepper, cheese, bacon and scallion. I used a 6- muffin tin, put a piece of foil over the top and outlined the circles to keep the cakes in place. Spray with nonstick spray. Form the mashed potatoes into cakes and press into panko breadcrumbs (both sides). The bag of potatoes I had made 6 perfect sized cakes. Bake for about 15 minutes until the panko starts to brown and then sprinkle with additional cheese.

They came right off the pan! Serve warm. C’est si yum!

CakesPotato Cakes

Easy Salt & Vinegar Fried Green Tomatoes

12 Aug

Fried green tomatoes. I LOVE them. I am lucky enough to have a coworker who grows tomatoes and happens to be having a problem getting them to ripen! I also love the movie. If you haven’t seen it, rent it. Immediately.

They are so easy and a yum snack.

What you need:

1 Green tomato sliced thin (my preference) or into halves (also my preference)

1/2 cup of brown rice flour

1 egg white

salt and pepper

1/2 cup of salt and vinegar chips (any variety) crushed

Italian herbs from my spice mill

Canola oil

Heat the oil in a sauce pan or frying pan. Make sure the pan or whatever you use is deep enough to have a pool of oil (how unappetizing is that?) so that the tomatoes float. If I had a deep fryer I would have used that but I don’t. Whip the egg white with a splash of cold water. I like to see a lot of bubbles in the egg white. Season with salt and pepper. Season the flour with the herbs. I used a plastic bag for the chip part but it does make it a little messier. You could easily use a bowl. Coat the tomato slices in the flour, egg and then chip crumbs. Fry until crispy brown. Don’t put too many in the oil at once or it will lower the temp of your oil. Drain on a paper towel and season with a sprinkle of salt.

Mater

Serve hot or warm with your favorite dip. I would suggest combining, ranch, Greek yogurt and a splash of hot sauce.

C’est si yum!

Baked Jalapeno Poppers

21 May

I love jalapeno poppers. They are so good and yet I imagine bad for you when you get them out of the box or in a bar. I was craving some and decided there must be a better way. If you search on Pinterest, tons of ideas come up, so I decided to try my own variation.

What you need:

4 fresh jalapenos, cut lengthwise

1/4 block of Velveeta cheese

1/4 cup of softened cream cheese

3/4 cup of panko breadcrumbs

4 slices of cooked bacon

1 bowl of water and a sink

Preheat oven to 375 degrees. To remove seeds, cut the tops off of the jalapenos and then cut them lengthwise. If you have gloves of some sort (latex or the plastic throw away variety) I would say you could use them. If not, just be sure to wash your hands after this part and don’t touch your eyes. Use a pairing knife to cut the white part and seeds out. For pesky seeds that wouldn’t come out, I put them in the bowl of water and got them out that way. I also put the sliced pieces in there as I went through the jalapenos.

Slice the Velveeta according to the size of the jalapeno slices. The stuffing part is up to you. Just pat the jalapeno dry and discard the water.

I stuffed each one differently and they all tasted delicious.

Option 1 – bacon pieces and cream cheese

Option 2 – bacon pieces, Velveeta and then cream cheese on top

Option 3 – bacon pieces and just Velveeta (if you do it this way, put the bacon in first)

Each of these options end the same way, in the panko. I did not use eggs or anything in this recipe. I simply pressed the cheese part and the back part of the jalapeno firmly into the panko. Place on a non-stick sprayed baking sheet and bake for about 10 – 15 minutes.

Jalapeno popper

You want the jalapenos to be tender but watch to make sure the inside does not ooze out. None of this bat ch did. They were delicious and only took about 30 minutes total time to make (including baking). The most time-consuming part was the seed removal.

C’est si yum!

Sweet Chili Panko-Baked Shrimp

21 May

I made an impromptu shrimp dish last night. It could be served easily as an appetizer or accompaniment to a salad or pasta dish.
I did not take a photo of the finished product but I have some images of what was used.

What you need:

Salt and Pepper

Trader Joe's Chili Sauce1/3 Cup of Trader Joe’s Sweet Chili Sauce

I did feel the need to take a picture of the shrimp I bought. Look at how yum they look and they were already deveined (shells on though)!

shrimp 1/2 pound of shrimp (I would say you could do any size you want)

panko1 /2 cup of plain panko breadcrumbs

1 TBS of Extra Virgin Coconut Oil (I had Trader Joe’s)

Preheat the oven to 400 degrees. Peel the shrimp and remove the tails. Pour melted coconut oil into the chili sauce. Toss shrimp in it to coat. Season the panko with the salt and pepper. Press the shrimp into the panko breadcrumbs and arrange on a non-stick sprayed cookie sheet. Bake for 10 minutes, flip shrimp over and bake for an additional five minutes.

I served them with a Caesar salad so I did not use a dipping sauce but you could use the chili sauce or sriracha-ranch sauce (1/3 cup of any ranch dressing with as much or little sriracha).

Serve hot and don’t overcook the shrimp! C’est si yum!

Broccoli, Sausage and Cheese Egg Muffins

17 Apr

I am a lover of breakfast. When I’m up and running out the door I don’t exactly have time for the big breakfast I love i.e. eggs, grits, toast and/or English muffin and maybe bacon or sausage. I read Lauren Conrad’s post about Busy Girl Breakfasts and figured why not give it a try.

I didn’t do a full pan of muffins since it was an experiment.

What you need:

3 eggs

1/4 cup of any variety of shredded cheese

2 sausage links (I used low fat)

2 tsp herbs de provence

Salt and Pepper

3/4 cup of broccoli (if you want less you could do less)

1 TBS of skim milk

Non-stick spray

Splash of water

Preheat the oven to 370 degrees. Combine all ingredients in a bowl. I used silicone cupcake liners. Spray the liners with non-stick spray. Fill each about 3/4 full because they rise. Bake for 20 minutes or until they seem set. I haven’t had these next day yet but I’ll see how they are as an on the go breakfast! C’est si yum!

photo 1-2egg muffins

Finished

Taco Rice (Side Dish or Main Dish Base)

11 Apr

Taco night is a great night. They are so easy and I am a big fan of the taco kits that come with everything you need. I made this super easy rice to go with the tacos last night. This would also be a good base for a taco bowl (just top with meat, lettuce, cheese and guacamole).

What you need:

2 cups cooked Jasmine rice (really any rice will do)

1/2 a container of those single serving Fage (or any Greek yogurt) cups

1/2 cup of shredded cheese

1/4 – 1/2 cup of salsa

Salt and Pepper

Fixins Rice

There are two options for this prep. 1) When you cook the rice and it is still hot, add all the ingredients and serve hot! or 2) Combine all ingredients in a microwave safe bowl and microwave for 3 – 5 minutes and stir halfway through.

A great side or start to a main dish. C’est si yum!