Monday, August 30, 2010

Chicken Sandwich with Apricot Sauce

Chicken Sandwich with Apricot Sauce
makes 1 sandwich
adapted from

Equal parts of:
Apricot preserves
Dijon mustard

Then, grab some:
Grilled Chicken
2 slices of your favorite crusty bread , toasted
Baby spinach
Green onions

Mix apricot preserves, mayo and Dijon mustard in a bowl. Spread on your favorite crusty bread on both sides. Fill sandwich with chicken spinach and green onions.

Apricot preserves and I met a while back and it was love at first bite :) No need to bust out the grill for this sandwich, I just became bff's with the store bought kind. Sandwiches, after all, shouldn't require much work.

Southwest Grilled Chicken Salad

Southwest Grilled Chicken Salad

1 cup salsa
3 tablespoons vegetable oil
1 tablespoon lime juice
1/4 teaspoon garlic powder
4 boneless, skinless chicken breasts (about a pound)
1/2 teaspoon chili powder
6 cups mixed greens
1 can black beans, rinsed and drained
2 medium oranges, peeled and sliced
2 green onions

Mix salsa, 2 tablespoons oil, lime juice, and garlic powder in a small bowl. Set aside. Sprinkle the chicken with chili powder and brush with remaining oil. Heat grill to medium and cook chicken for 15 minutes or until cooked through. Slice chicken into strips. Divide up salad greens onto 4 plates. Top with chicken, beans, and oranges. Sprinkle on the onions and pour on the salsa.

The time to prepare this meal can be cut down to practically nothing by buying grilled chicken out of the deli section at the grocery store, they even have a southwest flavor grilled chicken! Just heat it up before serving. The oranges were a little out of place in this salad, next time they will be nixed. This salad is a great flavorful light dish!

Thursday, August 19, 2010

Buttered Rosemary Buns

Buttered Rosemary Buns

Frozen dinner rolls
Melted butter
Rosemary (fresh or dried)
Sea Salt

Arrange dinner rolls in a baking dish with enough room for them to rise. Generously brush melted butter over the buns. Sprinkle just a little bit of rosemary and sea salt on the buns. Rise and bake according to the rolls package directions.

I found this recipe a while back and just recently re-found it again. The directions on the original recipe instruct you to butter and season the buns after they are risen, but this works either way. These are seriously good.... and so easy. They pair amazingly with pan seared steak or pasta. You're welcome :)