Pesto chicken salad recipe

Pesto (Photo credit: Yannic Meyer)

I was never a big fan of chicken salad sandwiches but that all changed a few years ago when I worked at Cobblestone Cafe. After making literally pounds and pounds of our special recipe every week, I caved and tried it. Surprise! It was pretty darn tasty. When we updated our menu, our head chef tried a new recipe which featured basil and pine nuts and I was in love. Unfortunately, our older clientele wasn't and our scrumptious new recipe fell by the wayside. This is my take on that chicken salad recipe that finally made me a fan.

PESTO CHICKEN SALAD
Ingredients

• 2 cups cooked chicken breast, diced (grilled offers the best flavor, in my opinion)
• 1/6 cup mayonnaise 
• 1/6 cup ranch dressing
• 1 tablespoon pesto 
• 1 teaspoon chopped toasted pine nuts 
• 2 teaspoons chopped roasted red bell peppers 
• Salt and pepper, to taste

Directions
Combine all ingredients together and stir well.

Celebrate National Hot Breakfast month with three tempting recipes from Hungry Jack

February is National Hot Breakfast month, and in honor of this delicious occasion, Hungry Jack has shared several tempting (and hot) recipes with me to pass along to my readers. For more great recipes, be sure to visit Hungry Jack's website!

PANCAKE BREAKFAST SANDWICHES 

PANCAKE INGREDIENTS 

• 3/4 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 1/3 cup water
• 1/4 cup Hungry Jack® Original Syrup
• 1/2 cup shredded sharp cheddar cheese
• 1 cup frozen shredded hash brown potatoes, thawed, chopped into bite-sized pieces 
• 1/4 teaspoon salt
• 4 (3-inch round) sausage patties
• Crisco® Original No-Stick Cooking Spray 

EGG INGREDIENTS

• 1 tablespoon butter
• 1/3 cup diced red pepper
• 4 large eggs
• 1/8 teaspoon salt 

DIRECTIONS
1. For Pancakes: HEAT griddle or skillet on medium heat (350°F.)
2. WHISK pancake mix, water and syrup in medium bowl. Stir in cheese, potatoes and 1/4 teaspoon salt. Cook sausage patties as directed on package.
3. COAT griddle or skillet with no-stick cooking spray. Pour 2 tablespoons batter on griddle, spreading batter to make a 3-inch circle or by using 3-inch pancake molds, coated with no-stick cooking spray. Repeat to make 7 more pancakes. Cook 2 minutes or until golden brown. Turn. Cook second side 2 minutes.
4. For Eggs: MELT butter in large skillet. Add red pepper. Cook and stir about 1 minute. Whisk eggs and salt in small bowl. Pour into skillet with peppers. Cook slightly, then shape into four 3-inch circles about the same size as the pancakes and sausage.
5. PLACE one pancake on plate. Top with egg, cooked sausage patty and another pancake to make breakfast sandwich. Repeat with remaining ingredients to make 3 more sandwiches.

TIP * If using pre-made sausage patties, flatten slightly into 3-inch rounds, if necessary.
Yield: 4 servings Prep Time: 15 min Cook Time: 15 min

PANCAKE SAUSAGE POPS 

INGREDIENTS

• 1 (8 oz.) package fully cooked pork sausage patties (8 patties)
• 1 cup Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
• 1/2 cup water 
• 1 tablespoon sugar
• 8 wooden craft sticks or lollipop sticks
• Ground cinnamon (optional) 
• Hungry Jack® Original Syrup 

DIRECTIONS
1. HEAT oven to 350°F. Line baking sheet with parchment paper. Insert 1-inch tip of craft sticks horizontally into each sausage pattie.
2. COMBINE pancake mix, water and sugar in small bowl, whisking until smooth. Dip 1 sausage pop into batter, spreading batter with back of spoon to completely coat sausage pattie. Place on prepared baking sheet. Repeat with remaining sausage pops. Sprinkle tops lightly with cinnamon, if desired.
3. BAKE 11 to 14 minutes or until golden brown. Cool 5 minutes. Serve with syrup for dipping.
Yield: 8 pops Prep Time: 10 min Cook Time: 12 min

ORANGE SCENTED WAFFLES W/CANNOLI CREAM 

WAFFLE INGREDIENTS

• Crisco® Original No-Stick Cooking Spray 
• 1 1/3 cups Hungry Jack® Complete Belgian Waffle Mix 
• 3/4 cup orange juice
• 1 (7.25 oz.) Smucker's® Magic Shell® Chocolate Fudge Flavored Topping 

CANNOLI CREAM INGREDIENTS

• 1 (15 oz.) container whole milk ricotta cheese, drained 
• 1/3 cup powdered sugar 
• 1/4 cup Smucker's® Sweet Orange Marmalade
• 1 teaspoon vanilla extract, divided
• 1/3 cup mini chocolate chips
• Cocoa, for garnish
• 8 maraschino cherries with stems, well-drained 

DIRECTIONS
1. COAT Belgian waffle iron with no-stick cooking spray. Set to medium-high heat.
2. COMBINE waffle mix and orange juice in a medium bowl. Pour a scant 1 cup batter onto waffle iron. Cook 1 1/2 to 2 minutes or until edges are crisp. Remove from waffle iron. Repeat baking remaining waffle. 3. CUT waffles into quarters, place on wire rack. Place in freezer for 15 minutes. Shake Magic Shell well according to label instructions. Pour half of container into small bowl. Dip top and sides of each waffle into chocolate fudge to coat evenly. Return waffle, chocolate side up, to wire rack. Chill until ready to use.
4. BLEND ricotta cheese, powdered sugar, marmalade, vanilla and chocolate chips in medium bowl.
5. FILL pastry bag fitted with a large decorative tip (6B) or resealable plastic bag (cut off corner of resealable bag) with cannoli cream. Pipe 1/8 of filling onto each waffle. Sprinkle with cocoa and top with cherry. Serve immediately.
Yield: 8 servings Prep Time: 50 min Cook Time: 3 min

Prosciutto and Finlandia Grilled Swiss Cheese with Olive Tapenade recipe from Finlandia Cheese

Here is another great recipe from Chef Ariane Duarte and the folks at Finlandia Cheese =) I especially love the combination of flavors this grilled cheese provides.

Prosciutto and Finlandia Grilled Swiss Cheese with Olive Tapenade

Created by Chef Ariane Duarte

Serves 4

¼ lb. imported prosciutto

1 package Finlandia Swiss sliced cheese

8 slices sliced country white bread

4T butter

Olive Tapenade

1c olives (your choice) – pits removed

2 cloves garlic

1t red pepper flake

1T olive oil

1T chopped parsley

Add all ingredients to a food processor and pulse about 6 times. Spread tapenade on all 8 slices of bread. Then add a slice of cheese and a slice of prosciutto to only 4 slices and top with each of the remaining 4 slices. Melt butter on a griddle and toast “sandwiches” golden brown and until cheese melts.

Spicy bbq pulled chicken sliders recipe from Frank's

If you like your chicken spicy, try this recipe from Frank's RedHot Sauce. This would be a great recipe if you don't want to serve up burgers on the 4th.

SPICY BBQ PULLED CHICKEN SLIDERS 
Prep Time: 15 mins
Cook Time: 10 mins
Makes 6 servings

• 1 (3 to 4 lb.) store-bought rotisserie chicken 
• 1 cup honey barbecue sauce 
• 1/2 cup FRANK’S® RedHot Ketchup Style™ Hot Sauce 
• 12 slider buns, split 
• 6 slices cooked bacon, cut in half 
• 2 medium, tomatoes, sliced 
• 12 pieces, green leaf lettuce 

Directions
1. REMOVE chicken from bones and shred or chop meat; set aside. (Makes 3 cups.)
2. STIR barbecue sauce and Frank’s Thick Sauce together in large saucepan. Add chicken; simmer 10 min. to blend flavors and heat through.
3. PLACE 1 lettuce leaf on each slider bun bottom and top with 2 pieces bacon, about 1/2 cup chicken mixture and 1 slice tomato. Cover with top half of bun. Repeat with remaining ingredients.

BLT sandwiches with avocado recipe

(Photo credit: Wikipedia)

What is better than a BLT sandwich on a warm spring day? A BLT with sandwich topped with avocado. Not only are avocados tasty, they are healthy, too. The next time you hear the powerful call of bacon, grab an avocado and add a little green to your diet.

BLT SANDWICH with AVOCADO

• 3 slices center cut bacon
• 2 slices honey 7-grain bread, toasted if desired
• 1/4 cup lettuce of your choice
• 2 thin slices tomato
• 1/4 avocado, sliced 
• salt and pepper to taste

Directions
Layer all of the ingredients on your bread, add salt and pepper if desired and enjoy!

Cheesesteak sandwich recipe

Cheesesteak (Photo credit: wEnDaLicious)

CHEESESTEAK SANDWICHES

• 1 cup mayonnaise
• 2 cloves garlic, minced

• 1 tablespoon olive oil
• 1 pound beef round steak, cut into thin strips
• 1 green bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 2 white onions, sliced into rings
• salt and pepper to taste
• 4 hoagie rolls, split lengthwise and toasted
• (1) 8 ounce package of shredded provolone or mozzarella cheese
• shredded lettuce, sliced tomatoes, jalapeno and banana peppers to taste

Directions

In a small bowl, mix together mayonnaise and garlic. Cover and refrigerate until time to assemble sandwiches. Add oil to a large skillet and cook beef until lightly browned. Add peppers. onions,  salt and pepper. Cook until veggies are tender. Turn heat to low and add cheese to the meat/veggie mixture. Cook until cheese is melted. Spread each bun with garlic mayonnaise to taste and top with filling. Garnish with lettuce, tomato and peppers to taste.

Grilled tomato mozzarella sandwich recipe

Tomato slices (Photo credit: Wikipedia)

This sandwich makes a delicious panini if you happen to have a panini press in your kitchen. It is most delicious when made with fresh heirloom tomatoes. I don't recommend making it during the cooler months when tomatoes are out of season.

GRILLED TOMATO MOZZARELLA

• Kosher salt (to taste)
• Pepper (to taste)
• 8 slices thinly sliced white bread
• medium tomato, sliced 1/4 inch think (4 slices)
• 1/2 pound fresh mozzarella, sliced 1/4 inch thick (4 slices)
• softened butter

Directions
Using a 2 or 2 1/2 inch round cookie cutter, cut out rounds from the center of each slice of bread and cheese. Season tomatoes with salt and pepper. Preheat skillet on medium heat. Butter all 8 bread rounds and assemble sandwiches to contain 1 slice of cheese and tomato each. Cook over medium heat until bread is golden on both sides and cheese is soft but not melted. Each recipe makes 4 servings

Zesty Italian sandwich recipe

This image shows a salame. (Photo credit: Wikipedia)

This yummy sandwich features all the flavors of your favorite pizza house sub.

ZESTY ITALIAN

• 1/4 cup Italian dressing
• 1 teaspoon Italian seasoning
• 8 slices sourdough bread
• 24 slices Genoa salami
• 12 slices smoked ham
• 4 slices provolone cheese
• 4 tomato slices
• 4 large lettuce leaves
• banana peppers to taste
• red onion to taste

Directions
In a small bowl mix together the dressing and seasoning. Brush across 4 slices of bread. Layer 6 slices of salami and 3 slices of ham, 1 slice of cheese and vegetables. Top with remaining bread.

Smoked turkey cranberry sandwich recipe

Cranberry Sauce (Photo credit: timsackton)

Now you can enjoy the flavors of Thanksgiving all year round!

SMOKED TURKEY CRANBERRY

• 1 1/2 cups whole berry cranberry sauce
• 1/2 cup mayonnaise
• 8 slices multi-grain bread
• 20 slices smoked deli turkey breast or leftover roast turkey
• 4 slices Swiss cheese
• arugula leaves
• red onion to taste

Directions
Combine cranberry sauce and mayonnaise in small bowl. Mix well and spread on 4 slices of bread. Layer 5 slices of turkey breast, Swiss and veggies. Top with remaining bread.

Ham and roast beef with peach spread recipe

Roast beef cooked under high heat (Photo credit: Wikipedia)

This unique sandwich delightfully combines a variety of flavors. It's definitely not for the timid!

HAM & ROAST BEEF w/PEACH SPREAD

• 1/4 cup peach preserves
• 1/4 cup honey mustard
• 1/4 cup Dijon mustard
• 8 slices whole wheat bread
• 8 slices honey ham
• 8 slices roast beef
• 4 slices provolone cheese
• 4 tomato slices
• 4 large lettuce leaves

Directions
In a small bowl, combine preserves and mustards. Mix well. Spread mixture on 4 slices of bread. Top with 2 slices of ham and roast beef, 1 slice of cheese and vegetables per sandwich. Top with remaining bread.

Culinary History: The Philly cheesesteak

The cheesesteak sandwich, more commonly known as the Philly Cheese Steak, hails from humble beginnings in Philadelphia, Pennsylvania. In 1930, Italian immigrants Pat and Harry Olivieri opened a hot dog stand and quickly grew tired of eating the dogs they served. One day, the men bought some beef at their local grocery, sliced it and grilled with onions. Just as the men were about to taste their creation, a cab driver came by and insisted on trying the sandwich. Upon tasting it, he advised the men to ditch the dogs and start selling their innovative idea. Twenty years later, at the request of employees and customers, cheese was added to the popular sandwich. Sales soared and culinary history was made.

Hearty ham and swiss sandwich recipe

(Photo credit: Wikipedia)

I always loved grilled ham and Swiss sandwiches when I was a kid. My mom used to make them when it was too hot to turn on the oven but she still wanted to serve us a hot meal.

HEARTY HAM AND SWISS SANDWICH

• 1/4 cup Dijon mustard
• 1/4 cup mayonnaise
• 8 slices German rye bread
• 12 slices smoked ham
• 4 slices Swiss cheese
• 4 large lettuce leaves
• red onion to taste
• softened butter

Directions
Mix completely together mustard and mayonnaise, spread on 4 slices of bread. Layer with 3 slices of ham, cheese and veggies. Top with remaining bread. Melt softened butter in skillet and grill sandwiches until golden on both sides and cheese is melting.

Fruity chicken salad sandwich recipe

Mandarin Charbroiled Chicken Salad (Photo credit: Wikipedia)

The addition of fruit makes this recipe for chicken salad delicious and unique.

FRUITY CHICKEN SALAD

• 1 pound cooked chicken breast, cubed
• 1/2 cup seedless green grapes, halved
• 1/3 cup chopped pecans
• 1/3 cup chopped celery
• 4 ounces mandarin oranges, drained
• 1/2 cup creamy cucumber salad dressing
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 4 croissants, split

Directions
Mix together chicken, grapes, pecans, celery, oranges, salad dressing, salt & pepper. Stir gently until mixed, spoon onto split croissants.