Chicken salad sandwiches are one of my favorites because you can make it so many ways. Using a rotisserie chicken makes it that much easier to put together in no time! I used fresh pineapple because I had it on hand and used a green apple because I prefer it. You can certainly make it any way you like! This is so simple but delicious, and perfect for an afternoon lunch or picnic.
INGREDIENTS
- 1 cup cubed rotisserie chicken
- 1/2 cup chopped apple
- 1/2 cup chopped celery
- 1/2 cup unsweetened crushed pineapple, drained (or fresh, chopped)
- 1/4 cup dried cranberries
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 4 pita pocket halves
DIRECTIONS
C.ombine the first nine ingredients. Fill the pita pocket halves. With the chicken mixture and lunch is served!
Enjoy!
It has been so hot and humid here in the Northeast and I have been seeing this watermelon lemonade everywhere lately so I knew I wanted to try it. This was easy, refreshing, sweet and tart all in one sip! Perfect for these dog days of summer. You could make this an adult beverage by adding a bit of vodka or white rum. I kept it as is.
INGREDIENTS
- 7 cups of water
- 1 1/2 cups of sugar
- 4 cups watermelon , chopped
- 2 cups fresh squeezed lemon juice (I used 10 lemons)
- ice
DIRECTIONS
In a large pot, bring the water and sugar to a boil over high heat, stirring occasionally. Once the sugar is dissolved remove from heat and cool to room temperature. Purée the watermelon in a blender until smooth. Pour the watermelon purée through a strainer into a large pitcher. Stir in the cooled sugar water and the freshly squeezed lemon juice. Serve over ice.
Enjoy!
I was recently gifted a few products from one of my favorite food companies. I knew right away I was going to make something using this Cambodian Coconut Peanut Sauce. For inspiration, I went to Wozz’s Kitchen Creation’s website https://www.wozzkitchencreations.com/ and found this recipe and knew right away I was going to make it for dinner that same night as I had everything I needed on hand.
I did make just a couple of very small changes. I used chicken breast because that’s what I had and instead of turning my oven on with the weather pushing the high 90 degrees, I decided to air fry the chicken bites. These can be air fried, baked, or grilled. You can serve these as an appetizer with the sauce on the side or you can do what I ended up doing and serve this over rice with a drizzle of that amazing sauce. The sauce is sweet with a little pinch of heat. Robby and I both loved this dish and Robby does not typically like chicken in general but ate two helpings with extra sauce! That is high praise! Needless to say, I will be making this not just at home but when we are out in the motorhome as well. This will be a great dish to throw on the grill.
INGREDIENTS
- 1 package of 6 boneless chicken thighs (or breasts, but I do recommend thighs) diced into bite-size pieces
- 2 Tablespoons coconut oil
- 1 garlic clove, chopped
- 3 Tablespoons low sodium soy sauce
- 2 Tablespoon honey
- juice of 1 lime
- 1 teaspoon turmeric
- 1/2 teaspoon chili flakes
- Wozz! Cambodian Coconut Peanut Sauce for serving
DIRECTIONS
In a large bowl combine the coconut oil, garlic, soy sauce, honey, lime, turmeric, and chili flakes. Add the diced chicken coating all of the chicken. Let marinate in the fridge for 4 hours (or longer)
NOTE– The coconut oil after being in the fridge will look like little white balls due to the temperature but that’s ok. As soon as the heat hits it, it melts back to oil.
if you are grilling or baking, go ahead and skewer the chicken pieces on soaked wooden skewers.
Preheat oven to 400 degrees (or heat grill over medium heat). Bake skewers for 15 minutes turning once or until a nice brown, but still tender. Internal temperature needs to be over 165 degrees. Remove from oven or grill and serve with peanut sauce.
TO AIR FRY– place the chicken bites in the air fryer and fry at 350 degrees for 12-15 minutes or until cooked through depending on the size 9f the chicken pieces.
Enjoy!
This is so quick and easy. I love lemon flavors, especially in the summer. I did change this just slightly by adding 1/2 lemon juice and half water instead of 1 cup of water as the recipe calls for and because I love a tart glaze on top I added just that. This is just the right bite with your morning coffee!
INGREDIENTS
- 1 package white cake mix (could use lemon)
- 1 package 3.4 ounce instant lemon pudding
- 1 cup warm water (or 1/2 cup water, 1/2 cup lemon juice)
- 4 large eggs, room temperature
- 1/2 cup canola oil
- 4 teaspoons poppy seeds
FOR THE GLAZE
- 1 cup confectioners sugar
- 3-4 Tablespoons of lemon juice
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine the cake mix, pudding mix, water, eggs, and oil. Beat on low speed for 30 seconds then on medium speed for 2 minutes. Fold in poppy seeds.
Pour into two greased 9×5 loaf pans. Bake for 35-40 minutes or until a toothpick inserted the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.
For the glaze, simply mix the powdered sugar with the lemon juice adding as much lemon juice as you like to get your desired consistency. Drizzle over cooled poppyseed bread.
Enjoy!
This is another recipe that I started making last summer. I was looking for something to make using ground beef. Gee, I marinate almost everything, why not a burger? This delicious creation was born! I make the marinade in the morning and let the burgers marinate all day until we are ready to grill. Dinner comes together in no time. I have already made these several more times this year.
INGREDIENTS
- 1 pound ground beef
- pinch of salt
- pinch of pepper
- 2 Tablespoons brown sugar
- 1 Tablespoon olive oil
- 2 Tablespoons balsamic vinegar
- 1 teaspoon of steak sauce such as A1
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Worcester sauce
- 1 teaspoon low sodium soy sauce
- 1 clove 9f garlic, diced
- 1/2 teaspoon red pepper flakes
- 4 Hamburger buns
Add all of your favorite burger toppings.
Cheese, lettuce, tomato or onion
DIRECTIONS
Place the ground beef in a bowl and season with salt and pepper. Mix to combine and divide the meat into four equal patties and place in a baking dish.
Mix the remaining ingredients (not the buns) together in a small bowl and mix to combine. Pour the marinade over the burgers, cover with plastic wrap, and let sit in the fridge for at least an hour.
Preheat your grill to medium heat, remove burgers from the fridge. Place the burgers on the grill and cook to the desired doneness flipping the burger halfway through cooking. Grill the buns if desired.
Remove from the grill and serve with your favorite toppings.
Enjoy!
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