Fruit and Graham Cracker Snacks~15 Minute Friday!

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Welcome to 

15 Minute Friday!

(printable recipe at end of post)

(makes 4 snacks)

4 slices of Cream Cheese
2 Chocolate Graham Crackers (cut in half)
12 Fresh Blueberries
2 slices of Fresh Strawberries
1/2 Banana
Sprinkle of Confectioners Sugar

This is a very simple recipe, and you can easily change it to make it your own. I used a block of cream cheese, but I am sure that whipped cream cheese can be used just as easily. This recipe uses strawberries, blueberries and bananas, but any combination would work. I can see using pineapple chunks, orange segments, and mango for a tropical touch! I sprinkled the top of the crackers with a light dusting of confectioners sugar, but a drizzle of honey, or a sprinkle of coconut flakes would be awesome.

These tasty snacks came together so quickly! I cut the banana slices and strawberries into smaller pieces and used the blueberries whole. I covered each graham cracker with cream cheese, topped it with the fruit, and sprinkle with confectioners sugar.  I made all four of these pieces in about 8 minutes, well within the 15 minute time limit!  

 How 15 Minute Friday works~ 

Every Friday I plan to post a simple and quick recipe that can be made in 15 minutes or less. It might be a morning bite, or maybe an
afternoon snack, or evening treat to enjoy. The only rules I have set for myself is that the recipe has to be able to be made within 15 minutes. That time does not include getting the ingredients out of the pantry or fridge, but once they are gathered together, the clock begins! The point is to present to you, a quick, tasty, recipe that you will enjoy and won't take you all day to cook.

Thank you for joining me for the inaugural issue of 15 Minute  Friday! I hope you enjoyed it!

Author: The Freshman Cookprint recipe

Fruit and Graham Cracker Snacks

prep time: cook time: total time:

INGREDIENTS:

• 4 slices of Cream Cheese
• 2 Chocolate Graham Crackers (cut in half)
• 12 Fresh Blueberries
• 2 slices of Fresh Strawberries
• 1/2 Banana
• Sprinkle of Confectioners Sugar

INSTRUCTIONS:

1. These tasty snacks came together so quickly! I cut the banana slices and strawberries into smaller pieces and used the blueberries whole. I made all four of these pieces in about 8 minutes, well within the 15 minute time limit!
2. These tasty snacks came together so quickly! I cut the banana slices and strawberries into smaller pieces and used the blueberries whole. I covered each graham cracker with cream cheese, topped it with the fruit, and sprinkle with confectioners sugar.

http://www.thefreshmancook.com/2017/05/fruit-and-graham-cracker-snacks15.html

Created using The Recipes Generator

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Chicken Fried Picnic Salad / #SundaySupper

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Let me tell you about the Chicken Fried Picnic Salad!! As we get closer and closer to summer, I always like to start making lists of places I want to go and things I like to do. One of the activities I plan every year is a picnic! I love them. But then, who doesn't love an activity that revolves around fantastic food, wonderful friends and fresh air?!! Follow that train of thought, and that is how I came up with this Chicken Fried Picnic Salad! 
Today for #SundaySupper we are all about salads, and this salad gives you the picnic feel even if you are not on one! You have your fried chicken, potato salad, hard boiled eggs, and a few more tasty bites. I wanted to add baked beans, but I was talked out of it! (I still think it might be good!) 

 Chicken Fried Picnic Salad
(printable recipe at end of post)

Potato Salad
1/4 cup Mayonnaise
2 teaspoon Mustard
2 teaspoon Sugar
2 hard boiled Eggs
3 medium Potatoes
ground pepper

Fried Chicken 
 2pounds boneless, skinless Chicken Breasts
2 cups Flour
1 tablespoon Garlic Powder
Ground Pepper
6 Eggs
6 packs Ritz Crackers Everything flavor
Oil for frying

Salad
Iceberg Lettuce
Romaine Lettuce
Cherry Tomatoes
1/4 cup chopped onion
1/4 cup Corn Niblets
2 Hard Boiled Eggs
2 pieces Bacon
Sunflower Seeds
Dressing of your choice

Boil 4-6 eggs. Start by placing the eggs in a pan and covering them with cold water. Bring the water to a boil. Boil for 15 minutes. Take pan off the heat and place under the faucet. Run cold water into the pan until the eggs are cold. Make sure the eggs are completely cooled before peeling. Set aside.

Chop potatoes into large bite sized pieces. Place in cold water. Bring water to a boil and boil until pieces are tender. Check with a fork. It should only be about 5-10 minutes. Drain and cool potatoes. They can be cooled in the refrigerator.

Once potatoes are completely cooled, place them in a large bowl. Chop up 2 of the hard boiled eggs and add them to the bowl.

In a small bowl mix together the mayonnaise, mustard, and sugar. Pour the sauce over the potatoes and mix. Sprinkle with ground pepper. Refrigerate.

 Filet the chicken breasts if they are too thick.

Cut out any veins and fatty pieces.

Slice chicken into slices.

Set up a mini frying station with flour, add the garlic powder and pepper.

Put eggs in another dish and whip.

Crush crackers.

Coat each piece of chicken with the flour, dip in the eggs, and roll in the crushed crackers.

Pan fry each chicken piece in oil. I fried at 330 degrees to brown the outside and make sure the inside was cooked, turning 4 times, cooking each time for 1 minute.

Pan fry the corn in a teaspoon of butter.

Cook bacon and chop. Chop onion.

Chop up the romaine and the iceberg. Mix them together and place on a plate or in a bowl to serve. 

Quarter 2 hard boiled eggs and place on top of lettuce. Add tomatoes. Add corn, bacon and sunflower seeds.  Place 5 dollops of potato salad around the salad. Place chicken tenders on top of salad. 

Drizzle with your favorite dressing, and enjoy!
Thanks for joining me today!
Scroll down and find more gorgeous salads created by #SundaySupper family members! 

Sunday Supper Summer Dinner Salad Recipes

Brilliant Beef Salads

• Grilled Greek Steak Cobb with Greek Goddess Dressing by A Kitchen Hoor’s Adventures
• Grilled Keilbasa and Warm Mustard Viniagrette Salad by Our Good Life
• Healthy Steak Salad by Cricket’s Confections
• Roasted Tomato Vinaigrette Beef Salad by Sunday Supper Movement
• Southwestern Steak Salad by Hezzi-D’s Books and Cooks

Choice Chicken Salads

• BBQ Chicken Salad by Palatable Pastime
• BBQ Chicken Avocado Hemp Seed Salad by Family Foodie
• Caribbean Chicken Quinoa Salad by My Life Cookbook
• Chicken Fried Picnic Salad by The Freshman Cook
• Chicken Salad with Orange and Fennel by A Day in the Life on the Farm
• Chrissy’s Cobb Salad by Fantastical Sharing of Recipes
• Grilled Panzanella Salad with Chicken Sausage by A Mind “Full” Mom
• Rainbow Greek Chicken Salad by Jersey Girl Cooks

Superb Seafood Salads

• Beer Steamed Shrimp Salad by Cindy’s Recipes and Writings
• Crab Salad with Chili, Tomato and Avocado by Monica’s Table
• French Lentil Salad Nicoise-Style with Seared Tuna by Caroline’s Cooking
• Red Camargue and Wild Rice Salad with Tuna by Food Lust People Love
• Roasted Cod and Edamame Salad by The Bitter Side of Sweet
• Seared Ahi Tuna Salad with Key Lime-Dijon Vinaigrette by Gourmet Everyday
• Shrimp & Orange Salad with Citrus Vinaigrette by That Skinny Chick Can Bake

Vibrant Veggie Salads

• Chopped Greek Salad by Soulfully Made
• Farmers Market Quinoa Salad by And She Cooks
• Iron Chef Morimoto Inspired Salad by NinjaBaker.com
• Kale Guacamole Salad by Pies and Plots
• Kale Superfoods Salad by Sew You Think You Can Cook
• Loaded Chopped Salad by Simple and Savory
• Muffuletta Pasta Salad by Cosmopolitan Cornbread

Join 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.

yield: 2 SaladsAuthor: The Freshman Cookprint recipe

Chicken Fried Picnic Salad

INGREDIENTS:

Potato Salad

• 1/4 cup Mayonnaise
• 2 teaspoon Mustard
• 2 teaspoon Sugar
• 2 hard boiled Eggs
• 3 medium Potatoes
• ground pepper

Fried Chicken

• 2 pounds boneless, skinless Chicken Breasts
• 2 cups Flour
• 1 tablespoon Garlic Powder
• Ground Pepper
• 6 Eggs
• 6 packs Ritz Crackers Everything flavor
• Oil for frying

Salad

• Iceberg Lettuce
• Romaine Lettuce
• Cherry Tomatoes
• 1/4 cup chopped Onion
• 1/4 cup Corn Niblets
• 2 Hard Boiled Eggs
• 2 pieces Bacon
• Sunflower Seeds
• Dressing of your choice

INSTRUCTIONS:

1. Boil 4-6 eggs. Start by placing the eggs in a pan and covering them with cold water. Bring the water to a boil. Boil for 15 minutes. Take pan off the heat and place under the faucet. Run cold water into the pan until the eggs are cold. Make sure the eggs are completely cooled before peeling. Set aside.
2. Chop potatoes into large bite sized pieces. Place in cold water. Bring water to a boil and boil until pieces are tender. Check with a fork. It should only be about 5-10 minutes. Drain and cool potatoes. They can be cooled in the refrigerator.
3. Once potatoes are completely cooled, place them in a large bowl. Chop up 2 of the hard boiled eggs and add them to the bowl.
4. In a small bowl mix together the mayonnaise, mustard, and sugar. Pour the sauce over the potatoes and mix. Sprinkle with ground pepper. Refrigerate.
5. Filet the chicken breasts if they are too thick.
6. Cut out any veins and fatty pieces. Slice chicken into slices.
7. Set up a mini frying station with flour, add the garlic powder and pepper. Put eggs in another dish and whip. Crush crackers.
8. Coat each piece of chicken with the flour, dip in the eggs, and roll in the crushed crackers.
9. Pan fry each chicken piece in oil. I fried at 330 degrees to brown the outside and make sure the inside was cooked, turning 4 times, cooking each time for 1 minute.
10. Pan fry the corn in a teaspoon of butter. Cook bacon and chop. Chop onion. Chop up the romaine and the iceberg. Mix them together and place on a plate or in a bowl to serve.
11. Quarter 2 hard boiled eggs and place on top of lettuce. Add tomatoes. Add corn, bacon and sunflower seeds. Place 5 dollops of potato salad around the salad. Place chicken tenders on top of salad. Drizzle with your favorite dressing, and enjoy!

http://www.thefreshmancook.com/2017/05/chicken-fried-picnic-salad-sundaysupper.html

Created using The Recipes Generator

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Chicken Avocado Caprese Salad / #TasteCreations

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Today we are celebrating Salads at the Taste Creations Blog Hop! This Chicken Avocado Caprese is one of my favorite salad combinations. It is full of flavor, with the moist chicken, juicy tomatoes, and creamy mozzarella. Add the yumminess of the avocados, and it is a salad worth your time! I say "worth your time" but it really is not that time consuming to make.  You simply pan fry a boneless, skinless chicken breast, slice some mozzarella, chop up a small avocado and your favorite lettuce, and drizzle on some Balsamic Glaze or your favorite dressing! You are ready to enjoy an incredible salad that you will want to make again and again!  
Chicken Avocado Caprese Salad 
(printable recipe at end of page)

8 ounce Chicken Breast
1 1/2 teaspoons Mrs Dash Italian Medley
2 ounces Extra Virgin Olive Oil  
Iceberg and Romaine Lettuce
Fresh Avocado
6-7 Grape Tomatoes
4 Slices Fresh Mozzarella Cheese 
5-6 Fresh Mozzarella Balls
Balsamic Glaze {link to the recipe and ingredients below}

Mix the Extra Virgin Olive Oil with the Mrs. Dash Italian Medley in a measuring cup.

Place the chicken breasts and the EVOO and Italian Mix together in a medium bowl. Cover with plastic wrap and let chill in refrigerator for 1 hour.

Spray a frying pan with pan spray, and cook chicken until done.

 Chop and wash the lettuce. Place on a plate. 

Slice the chicken, and place it on the plate on top of the lettuce. Chop the avocado and place it to the side of the chicken. Add the mozzarella slices to the other side of the chicken. Place sliced and whole grape tomatoes on the plate. Add small mozzarella cheese balls to plate. Drizzle with Balsamic Glaze. 
If you want to make the Balsamic Glaze, here is where you can find the recipe-----------Let's Make Balsamic Glaze!
You can also buy it at the store.

Check out these tasty salads made by the fantastic and creative bloggers participating in The Taste Creations Blog Hop!

1. Tequila Lime Grilled Shrimp Salad Dressing Recipe
2. Chicken Avocado Caprese Salad
3. Chicken Avocado Strawberry Salad 
4. Homemade Creamy Italian Dressing with Grilled Chicken Salad 
5. Chicken Paillard with Spring Green Salad 
 

Thank you to all the members of #TasteCreations

 for welcoming me into this fun, creative, and tasty group!

yield: 1 Individual SaladAuthor: The Freshman Cookprint recipe

Chicken Avocado Caprese Salad

INGREDIENTS:

• 8 ounce Chicken Breast
• 1 1/2 teaspoons Mrs Dash Italian Medley
• 2 ounces Extra Virgin Olive Oil
• Iceberg and Romaine Lettuce
• Fresh Avocado
• 6-7 Grape Tomatoes
• 4 Slices Fresh Mozzarella Cheese
• 5-6 Fresh Mozzarella Balls
• Balsamic Glaze

INSTRUCTIONS:

1. Mix the Extra Virgin Olive Oil with the Mrs. Dash Italian Medley in a measuring cup.
2. Place the chicken breasts and the EVOO and Italian Mix together in a medium bowl. Cover with plastic wrap and let chill in refrigerator for 1 hour.
3. Spray a frying pan with pan spray, and cook chicken until done.
4. Chop and wash the lettuce. Place on a plate.
5. Slice the chicken, and place it on the plate on top of the lettuce. Chop the avocado and place it to the side of the chicken. Add the mozzarella slices to the other side of the chicken. Place sliced and whole grape tomatoes on the plate. Add small mozzarella cheese balls to plate. Drizzle with Balsamic Glaze.

http://www.thefreshmancook.com/2017/06/chicken-avocado-caprese-salad-taste.html

Created using The Recipes Generator

 

 

 

Chicken Street Tacos / #SundaySupper

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I think you are going to love these Chicken Street Tacos! They are easy to make, and even though the ingredient list is long, you probably have most of the items in your pantry already! I like this recipe because although I wrote this post as if you are making a plate of tacos, it would also work if you wanted to serve the tacos as a buffet with everyone making their own. It would be a bit easier on the hostess, too!

Any way you want to serve these, they will be a favorite with your friends and family, and perfect for celebrating Cinco de Mayo! Enjoy!

Chicken Street Tacos 

(printable recipe at end of page)

1/2 cup Sour Cream

1/2 cup Heavy Whipping Cream

1 Fresh Lime

1 pound Boneless Skinless Chicken Breast

1 cup Orange Juice

1 Fresh Lime

1 small white Onion

small Flour or Corn Tortillas

1 teaspoon Butter

Minced Garlic

1/2 teaspoon Cumin

1 Fresh Corn on the Cob

1 teaspoon Butter

Salt and Pepper

Salsa

Avocado

Cilantro

Queso Fresco 

Lettuce to garnish plate

Make the homemade Crema first. You can buy this at the store if you don't want to make it, but it tastes really great when it is homemade. Whisk together the sour cream and whipping cream until it is smooth. Add the juice from a fresh lime and whisk together. Cover with plastic and refrigerate at least 2 hours.

Cut your chicken breasts to any size pieces you want. We will be shredding them later. Place in a pan and add the orange juice and the juice from a fresh lime. Refrigerate for 1 hour-1 1/2 hour. 

 Dice onions and set aside.

 Grill tortillas on grill. Set aside. You can also heat them in the oven or microwave.

When the time is up, heat a frying pan with butter and add the minced garlic. Sprinkle the cumin on both sides of each piece of chicken and place in the pan to cook on medium high. Turn when necessary until golden brown. Throw the marinade away. Remove from pan and let cool.

Place the cut corn in a frying pan with butter. Add salt and pepper to corn and fry on medium high heat until cooked.

As soon as the chicken has cooled enough to handle it, start shredding it apart.

Start building your street tacos. Place chicken on the taco and add onion, corn, cheese, salsa, crema, avocado. 

These Chicken Street Tacos taste great with the added taste of a shredded cilantro leaf, and a squeeze of fresh lime!

Thank you for joining me to celebrate Cinco de Mayo! The Sunday Supper family has a lot more tasty recipes to share with you! Scroll down a bit and check out all the great recipes for celebrating!

Muchas Gracias to Shelby from Grumby's Honeybunch for hosting today!

Sunday Supper Easy Cinco de Mayo Recipes

Appetizers

• Beef and Portobella Tostados by Our Good Life
• Cumin Spiced Potato Quesadillas by Sprinkles and Sprouts
• Easy 5 Minute Restaurant Style Salsa by Hezzi-D’s Books and Cooks
• Fiesta Corn Dip Recipe by That Skinny Chick Can Bake
• Rotisserie Chicken Nachos by Pies and Plots

Drinks

• Cherry Paloma by The Crumby Cupcake
• Spicy Micheladas by Food Lust People Love
• Strawberry Pineapple Agua Fresca by Authentically Candace

Entrees

• Cheese Enchiladas with Red Sauce by Grumpy’s Honeybunch
• Chicken Tinga Chalupas by Palatable Pastime
• Chicken Tortilla Soup by Soulfully Made
• Chipotle Chicken and Black Bean Soup by Cooking Chat
• Mexican Chicken and Black Bean Casserole by Simple and Savory
• Slow Cooker Pork Carnitas with Mexican Slaw by A Mind Full Mom
• Southwestern Chicken Layered Salad with Cilantro Dressing by My Savory Spoon

Sides and Sauces

• Alambre Skillet Cheese Dip by My Life Cookbook
• Black Bean Cilantro Rice by Sew You Think You Can Cook
• Mango Habanero Sauce by Caroline’s Cooking
• Queso Fundido (Melted Cheese with Chorizo) by Tara’s Multicultural Table
• Slow Cooker Healthy Refried Beans by Cricket’s Confections

Sweets

• Blueberry-Chocolate Jicamuffins by What Smells So Good?
• Carlota de Limón – Lime Charlotte by Sunday Supper Movement
• Flourless Mexican Hot Chocolate Cake by Baking Sense
• Margarita Cupcakes by Gourmet Everyday
• Oreo Taco Cookies by Ninja Baker
• Sopapilla-Inspired Cheesecake Bars by Books n’ Cooks
• Strawberry Gluten-Free Hand Pies by And She Cooks

Tacos

• Chicken Street Tacos by The Freshman Cook
• Chicken Fajitas by A Day in the Life on the Farm
• Lime Chicken Soft Tacos by Life Tastes Good
• Mini Taco Bowl Bites by Jersey Girl Cooks
• Pineapple Lime Chicken Tacos by Brunch-n-Bites
• Taco Bake by My World Simplified

Join 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.

Author: The Freshman Cookprint recipe

Chicken Street Tacos

prep time: cook time: total time:

INGREDIENTS:

• 1/2 cup Sour Cream
• 1/2 cup Heavy Whipping Cream
• 1 Fresh Lime
• 1 pound Boneless Skinless Chicken Breast
• 1 cup Orange Juice
• 1 Fresh Lime
• 1 small white Onion
• Small Flour or Corn Tortillas
• 1 teaspoon Butter
• 1/2 teaspoon Minced Garlic
• 1/2 teaspoon Cumin
• 1 Fresh Corn on the Cob
• 1 teaspoon Butter
• Salt and Pepper
• Salsa
• Avocado
• Cilantro
• Queso Fresco
• Lettuce to garnish plate

INSTRUCTIONS:

1. Make the homemade Crema first. You can buy this at the store if you don't want to make it, but it tastes really great when it is homemade. Whisk together the sour cream and whipping cream until it is smooth. Add the juice from a fresh lime and whisk together. Cover with plastic and refrigerate at least 2 hours.
2. Cut your chicken breasts to any size pieces you want. We will be shredding them later. Place in a pan and add the orange juice and the juice from a fresh lime. Refrigerate for 1 hour-1 1/2 hour.
3. Dice onions and set aside.
4. Grill tortillas on grill. Set aside. You can also heat them in the oven or microwave.
5. When the time is up, heat a frying pan with butter and add the minced garlic. Sprinkle the cumin on both sides of each piece of chicken and place in the pan to cook on medium high. Turn when necessary until golden brown. Throw the marinade away. Remove from pan and let cool.
6. Place the cut corn in a frying pan with butter. Add salt and pepper to corn and fry on medium high heat until cooked.
7. As soon as the chicken has cooled enough to handle it, start shredding it apart.
8. Start building your street tacos. Place chicken on the taco and add onion, corn, cheese, salsa, crema, avocado.
9. These Chicken Street Tacos taste great with the added taste of a shredded cilantro leaf, and a squeeze of fresh lime!

http://www.thefreshmancook.com/2017/04/chicken-street-tacos-sundaysupper.html

Created using The Recipes Generator