This is the perfect lunch or dinner when you need something quick and super easy!
When the husband approves, it’s a win and worth sharing.
Although, I can’t really take full credit for this. I was inspired by this salad I get every so often at this restaurant in town. Unfortunately I don’t get to eat out often and enjoy it as much as I’d love to because I have 3 little ones that take up a lot of time and energy!
Sometimes you have to improvise when you can’t get your hands on the real deal. But sometimes you come up with something even better! And easier!
Honestly, it’s just buying stuff at the grocery store and combing it all to get this delicious salad full of flavor.
I’m sharing with you all this easy recipe you can make at home that everyone will love.
You won’t feel guilty after eating, perfect for enjoying outside in some nice weather, and pairs well with sangria or your favorite mock-tail.
Enjoy!
Ultimate Rotisserie Chicken Caesar Salad
Serves 4-6 people
(Takes less then 30 mins to prepare)
What you need:
One rotisserie chicken
1 box of suddenly pasta – Caesar flavor
1/2 can of black olives chopped finely (optional)
1/2-3/4 can of pinto beans
1 family size bag of Caesar salad kit
1/2 to 3/4 cup of Parmesan cheese
1 large ripe avocado diced
1-2 handfuls of grape tomatoes sliced in halves
(What to look for)
Steps:
Prepare pasta as it says on the box (including the seasoning mix) set aside in a medium bowl.
Shred your rotisserie chicken, chop your tomatoes, dice your avocado, open the can of beans and set aside.
Prepare the Caesar salad in a bowl.
Add the chopped olives (if doing) , pinto beans, and chopped tomato. Next add the tricolor pasta and the chicken. Mix well. Then add your diced avocado and mix once more.Top with cracked black pepper and enjoy!
1 tablespoon of soy sauce or light brown sugar (there was a time I didn’t have soy sauce so I substituted with brown sugar because it just seemed like it would be good and I was pleasantly surprised!)
Steps:
1. Place your meat in the slow cooker, along with the chunks of onion. In a small mixing bowl mix together the rest of the ingredients, except for the butter. Pour marinade mixture over the meat. Top the meat with the butter. Place lid.
2. Cook on low for 8 hours. Once the 8 hours are up shred the meat well and serve immediately.
Serve over white rice or with some corn tortillas.Enjoy!
Note: when putting away the leftovers I did drain a lot of the oil from the meat.We ate it for 3 days and every day was better!
Cute breakfast food art doesn’t have to just be for children! As I was searching for ideas for my girls I thought, you know what, my husband would loved these too.
Which is why the title is for ‘A Loved One’ .
I’m so excited to try some of these out.
Which numbers will you make?
Note: Most of these photos don’t have watermarks so I don’t know who should receive credit! If any readers know please let me know!
1.
This would be perfect for Valentine’s Day or maybe an anniversary.
2.
Cute little Owls.
3.
So simple! Bear cubs.
4.
A healthier kind of ice cream.
5.
Spring Pancakes!
6.
Imagine making this as a hint and surprising your kids with a trip to Disneyland!
7.
So cute!
8.
A bear that’s cute and you can eat!
9.
Piggy.
10.
Cheetah.
11.
Love the little strawberry sunflower.
12.
Perfect for our malt o meal breakfast days.
13.
Perfect if you love coconut flakes.
14.
This owl has beautiful eyelashes.
15.
Imagine being served this as a surprise breakfast :).
3 1/2 cups of all purpose flour plus more for dusting
4 tablespoons of salted or unsalted butter at room temperature
1 cup of warm milk
3 large eggs
1/2 teaspoon of salt
2 tablespoons of light or dark brown sugar
1 packet of active dry yeast
What You Need For The Cinnamon Filling:
1 cup of brown sugar
1 tablespoon of cinnamon
6 tablespoons of butter softened
Or Substitute cinnamon filling for Nutella
Warning: using Nutella does get messy but trust me, it’s worth it.
Steps:
1. In a medium/large mixing bowl mix the 1 packet (2 1/4 teaspoons) active dry yeast with the warm milk and the brown sugar. Let sit 5-10 minutes, until bubbly and foamy.
2. Add 3 ½ cups flour, salt, eggs, and butter. Mix until the flour is completely incorporated, adding a little extra flour if necessary. (I knead by hand for a good 10 mins and it works fine.)
3. Cover the bowl and let sit at room temperature for 1 hour.
4. In the meantime prepare your filling. In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon.
5. Once dough is ready on a floured surface roll the dough out into a large rectangle, adding flour as needed. Spread the dough with 5 tablespoons softened butter and sprinkle with cinnamon sugar mixture.
6. Fold the dough in half. Cut into 12-14 strips. Twisting each strip into a loose imperfect knot. Placing each knot onto a cookie sheet pan lined with parchment paper.
7. Bake at 375 until a little golden on the top. Eat as is or with your favorite homemade icing.
2 cups chopped chicken or 1 rotisserie chicken shredded
Chopped fresh Italian parsley for garnish (optional)
Steps:
1. Boil a medium to large pot of water. When water is boiling add a few dashes of salt and then cook pasta according to directions. Reserving 3/4 cup of pasta water.Set aside when done.
2. In a large skillet melt butter and sauté onion and garlic until tender.
3. Add mushrooms and continue to sauté until cooked and tender.
4. Add chicken stock, heavy cream, cheese, and season with salt and pepper. Mix until smooth and cheese is completely melted.
5. Stir in the chicken and pasta in the sauce and add the pasta water. Turn off heat and mix well, allowing to sit for little for sauce to thicken.
1 – 2 cups of mixed veggies (I used snack carrots chopped up, frozen peas, fresh cabbage, and frozen corn) proportion it however you like
1/4 of a white onion finely chopped
1 tablespoon of minced garlic (I just used garlic from the jar)
Vegetable oil or canola oil on hand for sautéing and frying
Salt and pepper
Steps:
1. Cook the rice following my basic rice recipe. Once rice is cooked set aside.
2. Heat up your skillet, add about 2 tablespoons of oil and scramble your eggs. Seasoning with salt and pepper. Set aside.
3. Add another 2-3 tablespoons of oil to the same skillet and sauté the onion and garlic. Once the onions are soft and the aroma is sweet add the rest of the veggies. Season with salt and pepper. Sauté until soft. Set aside
4. Add 1/4 cup of oil to the hot skillet, add the rice, and begin fry (add one tablespoon at a time if you feel it needs more oil) Ensure the rice is evenly coated in the oil mixing constantly at a low medium heat. Add additional salt and pepper if needed. Careful not to over fry your rice. Taste until your liking.
5. Add the veggies and egg to the rice and mix well.
1 1/2 to 2 teaspoons of chicken bouillon seasoning or salt
1 tablespoon of unsalted butter
1/4 cup of frozen corn (optional)
2 tablespoons of canola or vegetable oil
Steps:
1. In a medium pot or skillet oil your pan and sauté rice on a medium heat until all the rice is brown and toasted. (Doing this adds flavor to the rice)
2. Add the water, bring the pot to a low, and the butter and seasoning and cover rice with a lid. Set the timer for 15 mins. Checking the rice at least 2 times to give it a mix or fluff. Once the water is fully absorbed remove from the stove, keep lid slightly on, and allow to steam cook for 10 mins.
Note: If you’re going to add corn add it 5 minutes before the timer goes off.
3. Fluff with fork and enjoy. Add additional butter or seasoning if necessary.
Note: if you want to make more rice, you always just double the water to the rice.
Note: Use this recipe as a guide as well. Feel free to use different peppers or try different seasonings. This is a mild sauce but it’s delicious! If you want to increase the spice add more of the Chile de arbol peppers.
What You Need:
6 Chili Colorado Entero
4 Chile de arbol
1/4 of a yellow onion
4 garlic cloves peeled
2 teaspoons of chicken seasoning
2 tablespoons of canola or vegetable oil
Steps:
1. In a medium pot, add your peppers, onion, and garlic. Cover with water and bring to a low boil. Cover partially with lid and allow to simmer until peppers are completely soft. (About 15 mins)
2. Once veggies are soft, add to a blender with about 1-2 cups of water from which the chiles were boiling.
3. Once completely blended, strain the sauce through a strainer. Discarding the paste.
4. Rinse the pot you used for boiling the peppers and place on stove at a medium low heat. Add the oil, then the sauce, then the seasoning. Allow to simmer for about ten minutes.
That’s it! Seems intimidating, but it’s really not.
Enjoy!
Add more of these for more spice. Be mindful though!You can boil the garlic with the skin on, just don’t forget to remove it when it’s all down boiling. Simmering.A beautiful red. There are other peppers out there though that you can use that will provide a darker red. Doesn’t have to be a fancy strainer. This is what I used. Yummy red sauce after simmering on the stove. (The sauce is not done once blended. It needs to be cooked on the stove.)
The Wild Gems 