Wednesday, May 24, 2017

Turkey Salad Sandwich

A delicious twist  on the classic chicken salad. You can cook your turkey or get rotisserie  turkey from your local grocery store. A beautiful flavorful sandwich for a summer holiday or  picnic. Serves 6

Ingredients :

1/2 cup  mayonnaise
 1/2 cup plain Greek yogurt
 2 teaspoons Dijon mustard
 2 teaspoon parsley flakes
 1 teaspoon salt
 fresh ground pepper to taste
 1/3 cup dried cranberries
 1/3  cup chopped pecans
 1 small diced Granny Smith apple with the peeling
4 cups cooked turkey breast, cut into 1/2-inch cubes
6 croissants sliced  to make sandwiches
baby Spinach

Directions :

In a medium bowl, mix together the mayo, yogurt, mustard, parsley, salt, and pepper. Taste and adjust seasoning, if necessary. Gently fold in the cranberries, pecans, apple, and turkey.
Serve on  sliced croissants with some baby spinach.

Tuesday, March 14, 2017

BBQ Chicken Pineapple Pizza

Makes 1 medium pizza

2 - boneless skinless chicken breasts
1/2 - cup chopped red onion
3/4  - cup chunk pineapple
pinch - crushed red pepper flakes
BBQ sauce * I  like  Sweet Baby Rays  Hickory/ Brown Sugar
Pizza crust  * I like the Jiffy brand boxed pizza crust mix
8  ounces shredded pizza cheese  

Grill or bake the 2 chicken breasts and dice and set aside. You  can use fresh or canned pineapple as long as it is cut into  chunks, drain the juice and dice  half a red onion and set  them aside.
Preheat the oven to 400 degrees.
Make pizza dough according to the directions. Once the pizza dough is  shaped start with a half cup of BBQ sauce and spread it like pizza  sauce, you can add as much as  you like.  Add the chicken chunks and pineapple, then add the diced red onion and  the pepper flakes and finish with  the cheese.
Bake for about 15-20 min. or  until the crust turns golden.

Saturday, March 4, 2017

Irish Roasted Honey Glazed Root Vegetables

These honey roasted veggies are so amazing and so sweet.


3 med. size turnips thick sliced
5 carrots peeled and sliced
2 large parsnips peeled and sliced
1/4 cup olive oil
1/4 tsp. black pepper
1/4 tsp salt
 3 tbsp. honey


Preheat the oven to 350 degrees. Peel and cut the  parsnips  and carrots  into 1 inch slices, and slice the turnips into 1/2 inch inch slices .
In a med. bowl mix the salt, pepper, olive oil and honey and whisk together, toss in the parsnips, carrots and turnips and  mix till coated.  Spread  the vegetables on a baking sheet in a single layer and bake for about 30 min.  and then with a spatula flip them over so they will brown on the other side for about another 15 min.until they start turning a golden brown and are tender with a fork.  Remove  and place on a platter (optional you  can sprinkle with dried parsley flakes) and serve  hot.  Serves  4