BLAT on French with Spicy Chipotle Mayonnaise

This beauty came to me during my lunch hour while I sifted through my fridge to see what I could possibly make in a hurry. I adore BLAT sandwiches (aka Bacon, Lettuce, Avocado and Tomato) and knew that the chipotle mayonnaise would surely spice up my workday lunch. I think next time I will add a bit more kick to the mayo but this was still the perfect, quick, lunchtime sammie. I used turkey bacon instead of pork bacon and it was still fabulous.

 

Adapted from Pinch My Salt

 

You Will Need for the BLAT:

• 2 slices french bread, toasted
• A few slices of thinly sliced smoked turkey
• 3 slices of tomato
• 3 slices of avocado
• Several pieces of iceberg lettuce
• Generous spoonful of spicy chipotle mayonnaise
• 2 slices turkey bacon, cooked
 

You Will Need for the Mayonnaise:

• 2 Tbsp mayonnaise
• 1/4 tsp chipotle chile powder
• 1 tsp fresh squeezed lime juice
• 2 tsp fresh chopped parsley

 

Here We Go for the Mayonnaise:

• Whisk all ingredients together in small bowl and stir

 

Here we Go for the BLAT:

• Spread spicy mayonnaise generously on both sides of toasted french bread
• Layer turkey, tomato, lettuce, avocado and turkey bacon on one half of bread
• Take other half of bread and place on top of sandwich  
• Cut in half and enjoy
 

Makes 1 BLAT

Happy Feasting!

 

 

 

Guacamole Bruschetta

This bruschetta is like none other I have ever had before. Take your basic bruschetta recipe and marry it with your guacamole recipe and this deliciousness is what you would get. Onion, cilantro, fresh lime juice, tomato and fresh avocado in every mouthful. Not to mention the slightest hint of garlic in each bite, but it is not by any means overpowering like some guacamole or bruschetta can be. Trust me. Make it. This is heavenly.

Source: Just a Taste

You Will Need:

• 1/2 loaf French bread
• 1 clove garlic
• 2 Tbsp olive oil
• 2 tomatoes, medium chopped
• 2 avocados, medium chopped
• 1/3 cup finely chopped onion
• 1/4 cup chopped cilantro
• 2 Tbsp freshly squeezed lime juice
• 1/2 tsp salt
• 1/4 tsp pepper

Here We Go:

• Preheat the oven to 400ºF
• Slice the French bread on the diagonal into ½" rounds and place on a baking sheet
• Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes
• Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out)
• Brush the tops of the garlic-rubbed toasts with olive oil and set aside
• In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper
• Mix together gently making sure the avocado is well coated in the lime juice
• Spoon a portion of the mixture onto each of the garlic toasts and serve

Makes 12-15 Bruschetta
Happy Feasting!

Shrimp Tacos with Mango Slaw

This mango slaw is so addicting. I had to quickly stop myself from eating all of it out of the bowl before we even stuffed the tacos with it! This is a great weeknight meal that will take all of 30 minutes from start to finish. It is fresh, simple and bursting with flavor from the fresh cilantro and lime juice.  If you are not a shrimp fan, the beauty of this dish is that you can easily substitute the shrimp with fish or chicken and it would still be a fantastic dish.

Adapted from Food Network

You Will Need:

• 3 Tbsp light mayonnaise
• 1 tsp Sriracha , plus more for serving
• 2 limes (1 juiced, 1 cut into wedges)
• 1/2 tsp sugar
• 1/4 cup fresh cilantro; finely chopped
• 3/4 lb medium shrimp, peeled, deveined and halved crosswise
• 1 14 oz package coleslaw mix
• 1 mango, peeled and sliced into thin strips
• 1/2 small red onion, diced
• Kosher salt
• 2 tsp vegetable oil
• salt
• pepper
• old bay
• 8 soft taco shells

Here We Go:

• With a wooden spoon, mix the mayonnaise, Sriracha, lime juice, sugar, cilantro and 1 Tbsp water together in a small bowl
• In another bowl, add coleslaw mix, mango and red onion
• Pour dressing over salad mixture and stir
• Heat the vegetable oil in a large nonstick skillet over medium-high heat
• Add the shrimp and, while cooking, season with salt, pepper and a dash of old bay
• Stir shrimp occasionally, until opaque, about 3 minutes
• Transfer the shrimp to a plate
• Warm the taco shells as the label directs
• Fill the soft tacos with the shrimp and some lots of slaw
• Serve with the lime wedges and more Sriracha
• Refrigerate any extra slaw for up to 3 days

Serves 4

Happy Feasting!

Vanilla Pudding Chocolate Chip Cookies

The secret ingredient to these cookies is definitely the addition of vanilla pudding. I have used pudding mix before, in Sandy's Banana Bread, and it really makes baked goods so incredibly soft.  After I made these cookies, I remembered why I should incorporate pudding mix into more of my treats. These cookies are super soft, chewy and, like most freshly baked cookies, are best when eaten straight out of the oven.

Source: Two Peas and Their Pod

You Will Need:

• 1 cup unsalted butter, at room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3.4 oz. package vanilla instant pudding mix
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semi-sweet chocolate chips

Here We Go:

• Preheat oven to 350 degrees F
• Line a baking sheet with parchment paper or silicone baking mat and set aside
• Using a mixer, beat together butter and sugars until creamy
• Add in pudding mix, eggs, and vanilla extract
• In a medium bowl, whisk together the flour, baking soda, and salt
• Add the dry ingredients to the wet ingredients and mix until just combined
• Stir in the chocolate chips
• Drop cookie dough by rounded tablespoons onto prepared baking sheet
• Bake for 10-12 minutes, or until slight golden and set
• Remove cookies from oven and let cool on baking sheet for two minutes
• Transfer to a cooling rack and cool completely

Makes 3 Dozen Cookies
Happy Feasting!

Tomato, Chickpea and Fresh Basil Salad

I know I threw a curve ball last week when I posted a slow cooker recipe the first week of August, so I thought I would lighten things up this week with an easy summer salad. This salad is about as simple as it gets. Add all the ingredients together in a bowl and enjoy! This is a great salad to make ahead of time and have in the fridge all week for a quick snack. The large amount of basil gives each bite an incredible freshness and flavor.

Source: Greenlitebites.com

You Will Need:

1 can chickpeas, drained and rinsed

1 pint grape tomatoes, quartered

25 large basil leaves, chopped

3 cloves of garlic, minced

1 Tbsp red wine vinegar

1 Tbsp apple cider vinegar

2 tsp olive oil

1/2 tbsp honey

pinch of salt

Here We Go:

• Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to blend.
• Serve with Tostitos Scoops or pita chips

Happy Feasting!

Slow Cooker Cashew Chicken

I know it is extremely hot and I know it is August which is technically the hottest month of the summer, but this cashew chicken is awesome. I have missed my slow cooker recipes this summer so I decided to bring out my crock pot for the first time in months. As I dusted off the top, threw in the ingredients, and came back hours later to a finished meal, I quickly remembered why I love my slow cooker. This might be the only one pot wonder that I make for the rest of the summer, but as soon as the first football game is played and fall is in the air, I will definitely be pulling out the crock pot once again. Also, don't miss my Skillet Cashew Chicken if you end up loving this dish!

Source: Six Sisters' Stuff

You Will Need:

• 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders*
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice wine vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup cashews

Here We Go:

• Combine flour and pepper in resealable food storage bag
• Add chicken
• Shake to coat with flour mixture
• Heat oil in skillet over medium-high heat
• Brown chicken about 2 minutes on each side
• Place chicken in slow cooker
• Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken
• Cook on Low for 3 to 4 hours
• Add cashews and stir
• Serve over rice

Happy Feasting!
Makes 4-6 servings