Grilled Cheese is a quick and easy lunch by itself or in combination with a bowl of soup. A classic. But sometimes you want something more than classic and the same ole, same ole. Jazz up your grilled cheese sandwich with a little something extra and it soars to the next level. Make it several somethings extra and lunch becomes legendary! To build this flavorful sandwich, use a good quality bakery bread for the foundation. We like sourdough bread for its texture, taste and because it does not impact blood sugar as much as do other breads. One of the groceries in town makes great sourdough in two sizes – a six inch diameter circle and an 8 inch circle loaf. One slice of cheese covers the smaller loaf, but the bigger one needs a slice and a half and sometimes 2 slices. I just ... [Read More]
American
Beer Barbecue Chicken Sliders in the Slow Cooker
Slow Cooker Barbecue Beer Chicken Sliders are so quick and easy! The hard part is when you start smelling that heavenly odor and know you still have to wait for it to finish cooking. Make it the night before and let the chicken breasts marinate in the sauce overnight, before popping into the crockpot early the next morning. It’s what’s for lunch! I served this on Hawaiian Slider Rolls, which are perfectly kid sized. Or Charlene sized. Though I did split one in half to share with Wheels so as not to leave any good thing behind. For extra flavor, butter the buns and toast them in a large skillet just before adding the filling. This is also a good recipe to make ahead and freeze so you have one waiting in the freezer for those evenings you need a quick dinner. Pop it in the ... [Read More]
Barbecue Stuffed Corn Muffins
Barbecue Stuffed Corn Muffins is what’s for lunch today. Served with a side salad or melon slices these quick and easy muffins make a complete light meal. If you are looking for a more hearty meal, add baked beans. Or slow cooker Calico Beans. The cave hieroglyphs on top are a few shreds of cheese that vaporized in the hot oven. Didn’t add a cheesy topping, but created an imaginative lunch conversation. Is the upper left muffin depicting a charging elephant? A kangaroo? A water buffalo? Or a longhorn? Several weeks ago, while we were still doing in person grocery shopping – wait! has it really been that long!?! Anyway, I picked up a tray of pulled pork on sale at the grocery and popped it in the home freezer. I was glad I did! We had three meals from it. Meal #1 was pulled ... [Read More]
Deviled Egg Salad Sandwich
What’s for lunch? Today it is Deviled Egg Salad Sandwich. Egg salad is my favorite sandwich . This one has a couple of twist that make it special. First, toasting the bread takes it to a new level. Ordinarily I wouldn’t bother. But since we are trying to treat ourselves nicely with what we have – staying at home and all --, I did. And it was worth it! The mustard and pickle relish add the devil to the egg salad for a tasty change. The recipe makes four generously filled sandwiches. If you don’t need that many sandwiches, the recipe will divide in half easily. OR make the whole batch, make the number of sandwiches you need. One? Two? Pop the rest of the egg salad into the fridge immediately, where it will keep, tightly covered, for use within 3-5 days. The best way to boil ... [Read More]
Chicken Bacon Biscuit Cups
Chicken Bacon Cups were nowhere on the radar as the answer to What’s for lunch? I pondered the question as I stood in the open refrigerator door. Soup from two days before – but not quite enough for hearty servings. Hmmm, a can of biscuits. 3 grilled chicken tenders from the dinner Bytes cooked last night. Half a package of bacon in the cheese drawer. Cheddar and cream cheese. The perfect accompaniment to not quite enough soup! The lunch menu now starred Chicken Bacon Cups. With a little more broth, some mixed vegetables and a dollop of sour cream added atop the somewhat spicy soup it had a fresh perspective instead of a “leftover vibe”. The biscuit cups were a filling addition and no one realized the chicken had been on the table the night before. Every good cook has a way ... [Read More]
Chicken, Mushrooms and Bacon in the crockpot
Chicken with mushrooms and bacon makes a tender, juicy and surprisingly flavorful chicken dinner. The chicken breasts are dredged in flour and browned in a skillet to keep them juicy on the inside. The mushrooms, and bacon are quickly sauted and added to the chicken in the crockpot where they simmer for only four hours. Put them in the crockpot at lunchtime and come home to a wonderfully aromatic dinner. Serve with brown rice, pasta or potatoes with vegetables on the side. Have fruit or ice cream for dessert. (Even better ice cream with fruit.) Use chicken breasts that have been flattened or sliced to about an inch thick. They will cook more evenly than the chunky chicken breast. This slow cooker chicken recipe is a simple meal and takes less than 15 minutes and one skillet to ... [Read More]
