Chicken sandwiches are my thing and I am always looking for new ways to dress up a sandwich. Hidden under the provolone cheese and grilled chicken are jalapeños. Such a great surprise and taste.
First and most important is starting with fresh everything. Pick the best breast of chicken you can find since this is the center of attention which makes up this great sandwich.
4 to 6 chicken breasts
Italian dressing to marinade the chicken. ( You can find my homemade Italian dressing on the blog).
6 slices provolone cheese
3 jalapeno peppers
lettuce or spinach
pretzel hamburger buns or buns of your choice
Marinate chicken breasts overnight or half a day at least. Place on grill until cooked through. Top chicken breasts with provolone cheese and cover to melt cheese over chicken.
Split jalapeños and clean out the seeds. Place on grill until soft but still a touch of crispness is left. Remove from grill and slice into rings.
Split your bun in half. Spread with butter on each side and place on grill to crisp.
To plate place bottom of the bun on plate. Top with jalapeño rings, chicken breast with melted cheese, tomato, red onion, pickles and lettuce. ENJOY!
If you are grilling chicken make plenty to make these sandwiches the next day. Remember cook once eat twice.
Everyone has their own version of potato salad. My Mom’s Potato Salad is the BEST! Kind of like playing king of the hill. Honestly this potato salad really is good. Nice and creamy with potato chucks, onion, eggs, pickles and the easiest dressing. Mayonnaise and mustard.
I have decided to share mom’s recipe, instead of keeping it all to myself. Everytime I make and eat this fond memories return of my mom whipping this up in the kitchen.
10 Medium russet potatoes scrubbed and boiled until fork tender.
4 eggs hardboiled diced
1/2 cup of onion dices
3 large dill or sweet pickles diced
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups mayonnaise
1/4 cup yellow mustard
Peel the skin off the boiled potatoes and cut into cubes. Using a large bowl add the cubed potatoes. Add the diced hardboiled eggs, onion, pickles, salt, pepper and stir everything together.
In a separate bow add the mayonnaise and mustard. Stir to combine.
Add the mayonnaise and mustard mixture to your potatoes. Stir to mix. Should be nice and creamy. If it is still to dry mix another cup of mayonnaise and two tablespoons of mustard mixed together. Add to the potatoes and stir together.
Sprinkle with paprika if desired.
My mother is no longer with us, but I know she would enjoy hearing your thoughts on her potato salad. ENJOY!
Check out these Whole Wheat Banana Chocolate Chip Muffins. Yes I used whole wheat. Forget about using your all-purpose white flour, trust me you won’t know the difference. These muffins are moist and oh SO GOOD! I couldn’t stop at just making regular banana muffins or bread. Nope, I add chocolate chips and to top it all off (no pun intended) dunked the muffins in melted chocolate and drizzled some chocolate are some of the muffins.
Over the top delicious! Now you can make this in your loaf pan and drizzle the chocolate on top. Muffins are just a quick and easy grab and go, plus the grandkids find muffins easier to eat over a slice of bread.
This recipe freezes well so go ahead and make a double batch. Remember cook or bake once. Eat twice.
1 cup mashed bananas (3 bananas)
1/3 cup oil or melted butter
1/2 cup honey or brown sugar
1 3/4 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup hot water
3/4 cup chocolate chips
2 cups chocolate chips melted for drizzling over muffins or bread.
Pre-heat oven to 325 degrees. Grease muffin tin, use paper liners if desired or grease a loaf pan.
Beat oil and honey together. Add eggs and mix well. Stir in mashed bananas.
In a separate bowl add whole wheat flour, salt and baking soda. Mix well.
Add wet ingredients to dry ingredients. Stirring until mixed. Add hot water and mix.
Add chocolate chips.
Bake for 20 to 25 minutes or until center comes out clean when stuck with a toothpick. Cool on wire rack.
Melt 2 cups chocolate chips in microwave at 30 seconds intervals until smooth. Drizzle or dip muffins or bread with chocolate. ENJOY!
Make this hearty dip for your next get together. This is make in your slow cook and is easily transported easily to any get together. Add this to your Memorial Day menu and watch everyone ask you for the recipe.
1 pound ground beef
1 pound bulk Italian sausage
1 cup chopped onions
3 cloves of garlic minced
3/4 cup chopped green pepper
1 4 ounce can slice mushrooms drained
1 teaspoon fennel seeds crushed
1 teaspoon oregano
1 teaspoon dried basil, crushed
1/2 teaspoon crushed red pepper
1 15 ounce jar pizza sauce
Sliced garlic bread or ciabatta bread, toasted
1/2 cup Mozzarella cheese shredded
In a skillet cook ground beef, sausage, onion and garlic until meat is browned. Us a spoon to break up meat.
In a 3 1/2 to 4 quart slow cooker combine meat mixture, green pepper, mushrooms, fennel seeds, oregano, basil and crushed red pepper. Stir in pizza sauce.
Cover and cook on low heat setting for 4 to 5 hours or on high for 2 hours.
Before serving sprinkle mozzarella cheese over top of the dip.
Cook once, eat twice is my key to quick and easy evening meals. Here in the mid-west we enjoy something we call Sandy Mash. Here I have used roast beef, don’t over look turkey. Chicken with a white gravy will also work.
Hearty comfort food! Simple down-home cooking, just like grandma made!
First we will make the beef gravy.
1/4 cup butter
1/4 cup all-purpose flour or you can use whole wheat flour
1 teaspoon onion powder
2 cups warm water
4 teaspoons beef bouillon granules or 4 beef cubes
Combine water and beef granules or cubes. Mix to combine.
Melt butter in a saucepan. Add flour, onion powder. Whisk everything together.
Add beef broth and whisk. Bring to a boil. Reduce heat and simmer for 3 minutes or until thick and bubbly. Remember to stir so your gravy won’t stick to the pan.
To assemble your Sandy Mash Roast Beef
Place a layer of warm leftover shredded roast beef on your plate.
Spoon gravy over the top of the roast beef.
Place a big spoonful of mashed potatoes in the middle of the roast beef and gravy.
Break one slice of bread into two pieces and place on each side of the mashed potatoes.
Pour more gravy over the top of the mashed potatoes and bread.
Remember to make extra mashed potatoes so they are ready to be warmed up and used or make them fresh.
Don’t forget to use this for turkey. Make extra chicken and make a white gravy. ENJOY!
Strawberries are being picked everyday here at CandysFarmHousePantry. Don’t worry about not having any strawberries later in the year. Let me share with you how to store, wash and freeze strawberries for later use.
Plus two of our favorite ways to eat strawberries are Strawberry Dream Cake and Strawberry Tarts. Come along its strawberry season.
Washing Strawberries: Strawberries soak up water like a sponge. Wet berries will quickly turn mushy and start to rot. Wash your strawberries just before using under cool running water. Pat dry. Remove the stem or cap after they are washed.
Storing Strawberries: ripe strawberries taste best when stored at room temperature, for up to two days. Strawberries will keep 5 to 7 days when place in the crisper drawer of your refrigerator.
Arrange berries in a single layer on a tray or plate lined with paper towels. Check strawberries daily, once mold starts to set in more and more berries will be affected.
Freezing Strawberries: Keep whole frozen strawberries separated instead of piling them together into one large lump. Spread washed, with stems removed strawberries in a single layer (be sure to pat them dry) on a baking sheet that will fit in your freezer shelf. Once the strawberries are frozen, transfer them into freezer bags or airtight containers. Store in your freezer. This will allow you to pull out as many berries as needed rather than having to thaw an entire container.
Strawberry Dream Cake
Shortening and flour for pans
1 cup butter softened
2 cups sugar
4 eggs separated
3 cups all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
16 ounces strawberries
Grease and flour 2 (9 inch) round cake pans. Pre-heat oven to 350F degrees. In bowl beat butter until light and fluffy. If you have a stand mixer please use it. Gradually add sugar. Add egg yolks one at a time, beating just until blended.
Whisk together flour, baking powder and salt. Add to the butter mixture alternately with milk. Beginning and ending with the flour mixture. Beat at low-speed until blended. Stir in vanilla and almond extracts.
In a separate bowl beat the egg whites at high-speed until stiff peaks form Fold in the egg whites into the batter.
Spoon batter into prepared cake pans. Bake for 30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Turn out onto wire rack and completely cool.
Stir the mascarpone cheese and 1/3 cup sugar together. Beat whipping cream, vanilla and almond extract until foamy. Slowly add rest of sugar. Beat until stiff peaks form. Fold 1/3 of the whipped cream mixture into cheese mixture. Fold in rest of the whipped cream mixture.
Place one cake layer on a cake plate. Spread top with 3/4 cup of the frosting. Place strawberries on top of the frosting, working from the outer edge toward the center.
Place second cake layer on top of berry layer. Spread remaining frosting over top and sides of cake. Garnish with whole or sliced strawberries if desired.
1 cup all-purpose flour
1/3 cup powdered sugar
1/4 cup chopped pistachios
6 Tablespoons butter cubed
8 ounce package cream cheese softened
1 Tablespoon lemon juice
1/2 cup sugar
1 cup heavy whipping cream whipped
2 cups sliced strawberries
1 Tablespoon sugar
Preheat oven to 350F degrees. Lightly grease 8 fluted tart pans with removable rims and place on a large rimmed baking sheet.
Add flour, powdered sugar, pistachios until combined. Add cubed butter and cut into it resembles coarse pebbles. Press about 4 tablespoons into the bottom and up the sides of the tart pans.
Bake 15 to 20 minutes. Cool completely.
Beat cram cheese until smooth. Add lemon juice and 1/2 cup sugar. Beat well. Fold in the whipped cream until it is all combined. Spoon 5 tablespoons of the cream cheese mixture into each tart shell. Cover and chill for 4 to 24 hours.
Toss the strawberries with 1 tablespoon sugar and spoon over tarts before serving. ENJOY!
Time to get your American pride going. After all the 4th of July is just around the corner.
Craft this American flag as a family, gather the kids or get together with your girl friends and spend a couple of hours getting your craft on.
I used a blanket stitch to sew everything together. Don’t worry if you’re not a sewer. Grab your craft glue and let the kids make this wonderful flag in no time. Add a history lesson and talk about why red, white and blue was chosen. When the first flag was made and by who.
Here is what you need.
1 9×12 white square of felt
3 2×12 red stripes of felt
2 2×7 red stripes of felt
1 3 1/2 x 5 blue felt
3 white stars cut from white felt. I found a package of stars at Hobby Lobby and used those.
3 decorative brads. I found a package of red with white stripes at Hobby Lobby which worked perfect.
Black embroidery thread if sewing or craft glue
Cut all your pieces. Sew or glue each piece. If sewing use three strands of embroidery thread. Attach brads to the stars. Glue stars to blue felt.
That is all there is to making your own American Flag. ENJOY!
Searching for a healthier snack to give your growing toddler. Make up a batch of these Toddler Biscuits and your worries are over. Nothing fancy. No added dyes or preservatives. Everything is sitting in your pantry to make these right this moment.
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 Tablespoon sugar
1/2 teaspoon salt
6 Tablespoons cold butter cut into cubes
2 Tablespoons vegetable oil
2/3 cup water
Pre-heat oven to 400 degrees. In a large bowl combine flour, baking powder, sugar, salt. Stir to mix.
Add cold butter and cut in with a pastry blender or use a fork.
Add vegetable oil and water. Stir to mix. Should form a ball. You might have to finish with your hands.
Roll dough out between two pieces of wax paper as thin as possible. Cut out with small biscuit cutter. Poke holes in the top of the biscuits.
Bake for 10 minutes or if you want them harder 13 to 15 minutes. ENJOY!