Ok, maybe it wasn’t just Saturday I ate sinfully this week…but definitely had to try this out!
You Will Need:
- Wing Sauce/Hot Sauce
- Ciabatta rolls (or bread of choice)
- Ranch (or Blue Cheese) Dressing
- Sriracha Sauce (optional)
- Cheese (I used Mozzarella, but most kinds would be good!)
- Butter or Mayonnaise
I bought some natural chicken breasts and sliced them into thin slices and marinated them in the wing sauce for 30 minutes or so. (You know, if you slightly freeze meat, it makes it much easier to slice!) I decided to do this last minute, so that is what I did, but you could always bake the chicken and shred it or do which ever way you prefer. I then put a little olive oil in a pan and then cooked the chicken.
While I was cooking the chicken, slice your roll and butter it or put some mayo on it to make sure your panini isn’t dry. I then put a little cheese on the bottom of the roll and put some of my Amanda’s Special Sauce on it (just ranch mixed with Sriracha sauce…lol). Then put your chicken on top of that when it is done. Then put more cheese and sauce to your liking. I then smushed it and put it in the panini press for 4 or 5 minutes. The bread came out nice and crispy and the sandwich was a nice indulgence 🙂
I feel like I am missing some color in it, maybe next time I will have to dice a little bit of onion, jalepeno, and red pepper and shred the chicken. Let me know what you discover!
Came across this on accident, but it is AMAZING!
Made a yummy burrito with marinated julienned red and green pepper, onion, and sliced portobello mushroom caps. Marinated them in apple cider vinegar, olive oil, worcheshire sauce, hot sauce, basically whatever you like! Sautéed the marinated veggies and then topped with a little lemon juice, pepper jack cheese, ranch and sriracha sauce, fresh cilantro, and fresh baby arugula from the farmers market!
I need to get this recipe out before I forget! It also helps when grocery shopping to make sure you have everything you need.
- 1lb. ground beef
- bell pepper (red or green)
- minced garlic
- seasoning (salt, pepper, oregano, adobo)
- sofrito and/or recaillito
- (olives) I don’t like olives, but most people do
- olive oil
- tomato paste (one small can)
Add and cook everything to taste. You can always add fun little extras like jalapenos, Worcestershire sauce, Sazon, and/or Sriracha sauce.
This also works for chicken. I just bake it a little in olive oil and salt and pepper and then shred it and then mix it in with the veggies.
If doing empanadas, use less liquid, and if putting over rice or mashed potatoes, use more liquid. Or pasta, etc…
I was starving this morning and had a few miscellaneous ingredients that ended up working well together! I toasted some bread and then used plain greek yogurt (Fage 2%) as cream cheese spread, then put some baby arugala on top, then put some smoked salmon on top of that…and delicious! Just wish I would have put more greek yogurt on.
- 1 box of white cake mix
- 1/4 cup Vegetable Oil
- 1-1/2 cups Water
- 2 Eggs
- 2 cups Shredded Coconut (1/2 in cake and half for topping)
- 15oz. Cream of Coconut
- 1 large container of Cool Whip
Preheat oven to 325 degrees for glass cake dishes and at 350 degrees for other cake pans. Grease and flour cake pan of choice. Mix together ingredients other than 1 cup of the shredded coconut and the Cool Whip for the frosting. Beat for 2 minutes. Pour into cake pan. Bake for 30 minutes or until done. Remove cake from oven and let cool. With a fork, make a bunch of holes in the top of the cake. Pour the Cream of Coconut on top of cooled cake slowly until it absorbs.
For Frosting: Combine Cool Whip and remaining cup of coconut and enjoy!
Ingredients for Rum Cake:
- 1 Package yellow cake mix
- 1 package (3-3/4oz) instant vanilla pudding mix
- 1/2 cup Light or dark rum
- 1/2 cup Water
- 1/2 cup Vegetable Oil
- 4 Eggs
- 1/2 Cup Pecans, chopped
Ingredients for Glaze:
- 1 cup Sugar
- 1 Stick Butter
- 1/3 cup Rum
Preheat oven to 325 degrees. Grease and flour bundt pan. Crumble nuts into bottom of pan. Mix together all other ingredients. Beat for 2 minutes. Pour into cake pan. Bake for 55 minutes at 325 degrees. Remove cake from oven. With a fork, make a bunch of holes in the top of the cake. Immediately pour hot rum glaze over cake.
For Glaze: Combine sugar, rum, and butter. Start this about 5 minutes before cake is done. Boil/simmer for 3 minutes and pour over cake immediately. (Don’t want to over cook it and crystallize it.)
- Portabello mushroom caps (one large cap will make enough for two wraps)
- Worcester sauce
- Olive oil
- Salt and pepper
- Salad vegetables (i.e. leafy greens, cucumber, cilantro, tomato, avacado)
- Dressing (I mixed ranch with sraracha sauce)
I found some awesome whole portabello mushroom caps at the farmers market the other day. I rinsed the dirt off with a wet cloth and trimmed the stem. (Rinsing them in water will make them soggy and take away some of their flavor and nutients.) Then I placed it upside down and poured a little Worcester sauce on the inside of the mushroom (the grills) and let it marinate for one hour or so.
You can always switch this part up, but I used a grill pan and heated over medium/medium-low heat. Rub some olive oil over your portobello and sprinkle both side with a little salt and pepper. Then place mushroom grill side up on the hot skillet. Cook on that side for about 8 minutes and then flip and cook for another two minutes or so or until desired consistency.
While the mushroom is cooking I mixed some ranch with a splash of sriracha sauce. I happened to also find some good spinach, tomatoes, cucumbers, and avocados at the farmer’s market that I sliced up and tossed with the dressing I just made. Also heat up your tortilla in a skilled for thirty seconds on each side. Then I sliced my portabello once done. Wrap up in tortilla and enjoy!
Maybe next time I will try a bit of feta or goat cheese or nutritional yeast. Mushrooms ended up with more moisture than I was expecting. Not quite sure how to dry them a little before wrapping.
Super easy and great filling and healthy lunch!
Start with a salmon steak (I get wild Alaskan salmon at SAM’S in the frozen food section and thaw them over night in the refrigerator or for a few minutes in cold water). Rub the salmon with olive oil on both sides and sprinkle with salt and pepper. Bake at 375 degrees for 11 minutes and then broil for 4 minutes to get it a little crispy. Let set for a minute.
Toast your bread and spread cream cheese on both pieces. Cut an avocado in half and use a knife to create thin slices in the half without the seed down to the skin. Then use a large spoon to scoop it out. Easiest to do with a perfectly ripe avocado. Use your hands to place on one side of the bread on top of the cream cheese.
Shred or flake your salmon with a fork and place on top of avocado. You can also drizzle the extra olive oil in the baking pan over your sandwich 🙂