Sunday, October 23, 2016

Mediterranean Chicken Salad


I get the pleasure of working from home a couple of days during the week, which allows me to play around with different dishes for lunch.

The other day we were at Panera for a quick lunch and I was so tempted to have their Chicken Salad Sandwich, which I just love.  I got a hold of myself an opted for something a little healthier, ending up with a half a turkey sandwich and soup.  But....let me tell you that chicken salad was still calling my name.

Up comes my work from home day, and with the chicken salad still on my mind I decided to make a healthier version, without all the mayo.  The previous night I had roasted 5 chicken breasts using this recipe here.  My intention was for us to eat two that night with mashed potatoes and veggies and then use the remaining one in various dishes.  I just love roasted chicken, and this recipe is simple...but it the BEST.

Mediterranean Chicken Salad

So, using some of the roasted chicken I whipped up a Mediterranean Chicken Salad (without mayo) and served it over romaine lettuce.  It's filled with wonderful ingredients (mostly pantry items) such as artichoke hearts, roasted red peppers, herbs, and is drizzled with olive oil and lemon.  Heaven! 

The zip of the lemon, tang of the artichoke, along with the chicken, and earthy roasted red peppers give this dish such a balance.  If you like olives, throw them in there too!  They would enhance this dish nicely.  This isn't a sweet chicken salad, but a few golden raisins would be fabulous as well.

A quick and easy meal is yours within 15 minutes!


Related Recipe:

Mediterranean Chicken Salad

serves 4

3/4 cup roasted chicken, chopped into bite sized pieces
1/2 cup artichoke hearts, chopped
1/3 cup roasted red pepper, chopped (from a jar)
3 Tbls fresh parsley, chopped
1 Tbls fresh basil, chopped 
3 tablespoons olive oil
Juice of 1 lemon
Salt and fresh ground black pepper, to taste
4 large Romaine lettuce leaves

To a medium bowl add all ingredients.  Stir to combine.  Serve over lettuce and serve. 

Note:  Chicken salad may be kept in the refrigerator until serving.  Any remaining will keep in a covered container for several days.

Monday, October 17, 2016

7 Halloween Party Ideas


7 Halloween Party Ideas

For all the Ghouls and Goblins out there I bring to you 7 Halloween Party Ideas.  Whether you are having and adult party of one for the kids there is something for everyone!

Happy Halloween!

Screaming Pretzels

Monster Mash

Sloppy Guiseppe's

Crescent Roll Mummy Dogs

Pork and Pumpkin Stew

Baby Acorns

Saturday, October 15, 2016

Screaming Pretzels


Boo! Halloween is almost here and I'm getting excited!

It's one of my FAVORITE holidays.  I have the BEST memories of dressing up for Halloween as a kid and as an adult.  I just love it.  I guess I'm secretly wishing to wear costumes and play dress up!

Since I'm into the costume side of it all I don't make too many goodies for Halloween.  However, this year I came across the most adorable treats on Pinterest. These Screaming Pretzels are too cute!  Just look at those eyes...they totally make these treats.   Plus...they are sooooo easy to make!  Not only will the kids love these but the adults will love them too.

Screaming Pretzels

I can completely attest to that, as I delivered these to my co-workers and they were all gone immediately, and....they asked me to make more!  This never happens.  My co-workers are healthy-picky.  The type that never touches a sweet.  But not today!  They ate these salty sweet dark chocolate dipped pretzels right up.  The flavors are just right.

The idea originally comes from the Oriental Trading website.  Only requires 3 ingredients and a little amount of time.  I used dark chocolate this time, but I'm thinking white chocolate next time for Screaming ghosts....or orange for screaming pumpkins.  Go ahead and make them your own.  In the end you'll have a cute inexpensive treat that all will love. 


Screaming Pretzels


Mini twist pretzels
Dark chocolate candy melts
Candy eyeballs


Melt the chocolate candy melts according to the directions on the package in a medium bowl.

Dip the pretzels into the candy melts, coating both sides. Shake off excess chocolate.  Place the pretzel on waxed or parchment paper making sure the bottom hole (where the mouth would be) of the pretzel is not filled with chocolate. Note:  It's okay, and even helps, if the top two holes are filled with chocolate as they hold the eyes better.

Place a eyes into the top two sections. Allow to set until firm.


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