Thursday, August 3, 2017

Celebrate It! Blog Link Party!



I am so glad you are here! 
Link up all your fun posts, so we all can celebrate with you!

Last weeks 3 featured posts:

Top 8 Things To Do at Universal Studios in Orlando, Florida
from

Make a Mobile from Kids Stacking Ring Toy 
from

Shark Week Cupcakes
from

Let's go to the Party!

Sunday, July 30, 2017

Chipotle Chicken Sandwich / #SundaySupper

Have you ever had a great sandwich when you were dining out, and thought, "I could make this, and make it better"? That is my inspiration for this Chipotle Chicken Sandwich. I recently had a delicious sandwich at a local restaurant, and I loved it. But instead of going back to the restaurant, I decided to make it at home. It is quicker, less expensive, and simple to make! And that's what we are celebrating today for #SundaySupper~Simple Sandwich Recipes!

Chipotle Chicken Sandwich 
(printable recipe at end of post)

Chipotle Sauce
3 1/2 ounces Chipotle Peppers in Adobo Sauce
10 ounces Sour Cream
1/2 teaspoon Minced Garlic
2 tablespoon Milk
2 teaspoon Lemon Juice

Sandwich
7 ounces raw chicken breast
Dry Chipotle Seasoning
1-2 teaspoon Butter
onion
4 Cheese Mix
red leaf lettuce, tomato, mayonnaise
avocado
Bakery Style Bun

Place all the sauce ingredients in to a food processor or blender. Mix until smooth. Set aside sauce.

Cut chicken breast to the desired weight. It can be smaller or larger than in the ingredient list. It depends on how much you want. I cut this one to 7 ounces because it would fill up the bun and look nice. Butterfly the chicken breast so it looks like the above picture. To butterfly the chicken, lay it flat on a cutting board. Cut away the small filet that is to the side. You can use it later. Use a sharp knife to cut through the middle of the chicken parallel with the cutting board. Don't cut all the way to the end. Stop right before the edge. Fold open the chicken.
Sprinkle both sides of the chicken with the southwest seasoning. Melt butter in a medium frying pan on medium heat. Cook the chicken breast on both sides until cooked through to 165℉.
While the chicken is cooking, melt more butter in another pan. Thinly slice a couple onion slices. Separate the onions and saute them in the melted butter. Pull them off the stove when done.
As your chicken is almost done, within a few degrees, sprinkle the cheese all over the top. Cover the pan with an upside down pan, and turn off the heat. The cheese will melt and the chicken will cook to temperature.
Place mayonnaise on both sides of the bun. On the top side place avocado and onion. On the bottom side, place lettuce, chicken, chipotle sauce and tomato.

Enjoy!

Thank you for joining me today! I am so glad you stopped by! 

Find The Freshman Cook on these pages:


Thank you to our hostess today, Christie from A Kitchen Hoor's Adventures
Check out all these yummy Simple Sandwich Recipes  from #SundaySupper members!


Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper

Any day 'Wiches

Any time 'Wiches

Anywhere 'Wiches

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Chipotle Chicken Recipe

INGREDIENTS:

Chipotle Sauce
  • 3 1/2 ounces Chipotle Peppers in adobo sauce
  • 10 ounces Sour Cream
  • 1/2 teaspoon Minced Garlic
  • 2 tablespoon Milk
  • 2 teaspoon Lemon Juice
Sandwich
  • 7 ounces raw chicken breast
  • Dry Chipotle Seasoning
  • 1-2 teaspoon Butter
  • raw onion
  • 4 Cheese Mix
  • red leaf lettuce
  • tomato
  • mayonnaise
  • avocado
  • Bakery Style Bun

INSTRUCTIONS:


  1. Place all the sauce ingredients in to a food processor or blender. Mix until smooth. Set aside sauce.
  2. Cut chicken breast to the desired weight. It can be smaller or larger than in the ingredient list. It depends on how much you want. I cut this one to 7 ounces because it would fill up the bun and look nice. Butterfly the chicken breast so it looks like the above picture. To butterfly the chicken, lay it flat on a cutting board. Cut away the small filet that is to the side. You can use it later. Use a sharp knife to cut through the middle of the chicken parallel with the cutting board. Don't cut all the way to the end. Stop right before the edge. Fold open the chicken.
  3. Sprinkle both sides of the chicken with the southwest seasoning. Melt butter in a medium frying pan on medium heat. Cook the chicken breast on both sides until cooked through to 165℉.
  4. While the chicken is cooking, melt more butter in another pan. Thinly slice a couple onion slices. Separate the onions and saute them in the melted butter. Pull them off the stove when done.
  5. As your chicken is almost done, within a few degrees, sprinkle the cheese all over the top. Cover the pan with an upside down pan, and turn off the heat. The cheese will melt and the chicken will cook to temperature.
  6. Place mayonnaise on both sides of the bun. On the top side place avocado and onion. On the bottom side, place lettuce, chicken, chipotle sauce and tomato.Enjoy!
Created using The Recipes Generator

Friday, July 28, 2017

Cookies and Cream Frozen Pudding Pops / #15 Minute Friday

It has been really hot here in North Carolina this summer! Luckily, we have made plenty of these Cookies and Cream Frozen Pudding Pops as a way to keep cool! These are definitely the most frozen #15MinuteFriday recipe I have made. (I don't count the freezer time!) They are so yummy and easy, and I see a few other frozen recipes coming our way as the summer heat doesn't seem to want to end! Have fun with these!


Cookies and Cream Frozen Pudding Pops
(makes 5 pops)
(printable recipe at end of page)
4.2 ounce Cookies and Cream Pudding Mix 
2 cups Cold Milk
4-5 Oreos
Popsicle Mold 



Mix the pudding mix according to the package directions.
Pour the pudding mix into the popsicle molds. Put the lid/handle on top and place on a level spot in the freezer. Freeze for several hours or overnight.
Once the pops are completely frozen, scrape the cream out of the cookies and place to the side. Place the cookies in a plastic bag that will close securely. Go over the bag with a rolling pin, crushing the cookies in to small crumbs. 
Remove the cookies from the sleeves, one at a time. Roll the frozen pops on top of the crushed cookies. They should attach to the pops. If they don't, sprinkle the pops very lightly with some water before rolling them in the crumbs. Place the pops back in the sleeve and put back in the freezer until you wish to eat them. They won't fit completely back in, but they will be fine. Enjoy!
Thank you for stopping by today! I hope you enjoyed this #15MinuteFriday recipe! 


Cookies and Cream Frozen Pudding Pops

INGREDIENTS:


  • 4.2 ounce Cookies and Cream Pudding Mix
  • 2 cups Cold Milk
  • 4-5 Oreos
  • Popsicle Mold

INSTRUCTIONS:


  1. Mix the pudding mix according to the package directions.
  2. Pour the pudding mix into the popsicle molds. Put the lid/handle on top and place on a level spot in the freezer. Freeze for several hours or overnight.
  3. Once the pops are completely frozen, scrape the cream out of the cookies and place to the side. Place the cookies in a plastic bag that will close securely. Go over the bag with a rolling pin, crushing the cookies in to small crumbs.
  4. Remove the cookies from the sleeves, one at a time. Roll the frozen pops on top of the crushed cookies. They should attach to the pops. If they don't, sprinkle the pops very lightly with some water before rolling them in the crumbs. Place the pops back in the sleeve and put back in the freezer until you wish to eat them. They won't fit completely back in, but they will be fine.
Created using The Recipes Generator
 




Thursday, July 27, 2017

Celebrate It! Blog Link Party!


I am so happy you stopped by today and I am excited to see what you have been creating! Share with everyone, and we can celebrate together!

Last weeks 3 featured links:

Sunshine Lemon Yellow Velvet Cake
from


 Key Lime Pie Ice Cream Parfaits 
from


First Day of School Printable
from

Party Time!

Sunday, July 23, 2017

All American Hot Dog / #SundaySupper

If you are a hot dog lover, today's blog post is for you! I put together my All American Hot Dog, which is full of my favorite foods from some of the places I have lived. I hope you will give my dog a try! It is full of midwest chili, southwest salsa and avocado, and southern BBQ, baked beans, and slaw!


All American Hot Dog 
(printable recipes)
Hot Dog Bun
Yellow Mustard
2 oz. Hebrew National Beef Frank
Vidalia Onion, chopped small
2 oz. Skyline Chili
1 oz. 4-Cheese, shredded
1 oz. Rib Meat, shredded
1/2 oz. BBQ Sauce
1 oz. Cole Slaw
1/2 oz. Salsa
Avocado Chunks

Line up ingredients. Warm up chili and beans. Mix BBQ sauce with rib meat, and heat. Cut avocado into small chunks.

Cook hot dogs on grill.
Start by placing mustard on bun. Top with hot dogs, onions, and chili.
Top with rib meat/sauce.
Finish with slaw, avocado chunks, and salsa!

Thanks for stopping by today! If you scroll down just a bit, you will find lots of tasty Hot Dog recipes and ideas from the #SundaySupper family!
Thank you to our co hosts today, Stacy, who blogs at Food Lust People Love  and Mary Ellen, who blogs at Recipes Food and Cooking! 


Sunday Supper Creative Hot Dog Recipes

Cheesy Dogs

Meaty Dogs

Regional Dogs

Tex Mex Dogs

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.





 


All American Hot Dog

INGREDIENTS:


  • Hot Dog Bun
  • Yellow Mustard
  • 2 oz. Hebrew National Beef Frank
  • Vidalia Onion, chopped small
  • 2 oz. Skyline Chili
  • 1 oz. 4-Cheese, shredded
  • 1 oz. Rib Meat, shredded
  • 1/2 oz. BBQ Sauce
  • 1 oz. Cole Slaw
  • 1/2 oz. Salsa
  • Avocado Chunks

INSTRUCTIONS:


  1. Line up ingredients. Warm up chili and beans. Mix BBQ sauce with rib meat, and heat. Cut avocado into small chunks.
  2. Cook hot dogs on grill.
  3. Start by placing mustard on bun. Top with hot dogs, onions, and chili.
  4. Top with rib meat/sauce.
  5. Finish with slaw, avocado chunks, and salsa!
Created using The Recipes Generator

Thursday, July 20, 2017

Celebrate It! Blog Link Party!


Thank you for stopping by today!
Join in the party and show us your stuff by linking up!

Here are last weeks featured links:

On The Go Apple Pie
from

Water Gun Painting
from 

Mini Fruit Crisps
from
Courtney's Cookbook 

Let's get to the party!

Wednesday, July 19, 2017

Fruit Cones / #ColorMyWorld

 Sometimes simple is best, and these Fruit Cones are both simple and refreshing! Filled with both fresh blueberries and cherries, they make the perfect way to end a meal, or a light treat for the end of the day!


Fruit Cones  
(recipe at end of page)
10 ounces Milk Chocolate
Fresh Blueberries
Fresh Cherries
6 Sugar Cones

Melt chocolate in double boiler. 
While chocolate is melting, wash, pull out the stems, and pit the cherries.
Wash blueberries.
Dip top edge of cones in chocolate. Add some chocolate inside, dripping down for fun!
Refrigerate. Have fruit ready to put the cones in.
Once chocolate has set up on cones, fill cones with a mix of the fruit!
My friends and I at #PBColorMyWorld are cooking with red and blue ingredients today! I hope you enjoy the recipes! Click the link below for more.







Fruit Cones

INGREDIENTS:


  • 10 ounces Milk Chocolate
  • Fresh Blueberries
  • Fresh Cherries
  • 6 Sugar Cones

INSTRUCTIONS:


  1. Melt chocolate in double boiler.
  2. While chocolate is melting, wash, pull out the stems, and pit the cherries.
  3. Wash blueberries.
  4. Dip top edge of cones in chocolate. Add some chocolate inside, dripping down for fun!
  5. Refrigerate. Have fruit ready to put the cones in.
  6. Once chocolate has set up on cones, fill cones with a mix of the fruit!
Created using The Recipes Generator