Did you know that Banana Bread was the #3 most searched for recipe on Google in 2014? Yup, that’s right, the moist and delicious bread ranked right there behind chicken and meatloaf recipes!
When it comes to salads I know that most people (including myself) immediately think, a base of greens (lettuce, spinach or kale) topped with various fruits, vegetables, dressings, cheese, etc.
Well, the panzanella salad says forget the greens, we’re going straight for the good stuff, bread and tomatoes!
Last week I had a bag of cherries leftover from my delicious Bourbon Bacon Cherry Crumble and a bunch of fresh tarragon left from preparing my Zucchini Corn Cakes with Tarragon Remoulade, so I decided to combine the two in a scrumptious Chicken Salad!
Sticking with my “Glutenless in August” theme, I picked up a loaf of Rudi’s Multigrain Gluten Free Bread. I’m not BS-ing you here, this is some of the best bread I’ve ever had! It was really flavorful and toasted up perfectly for the base of my Chicken Salad Sandwich.
In an effort to not overwhelm the delicious chicken salad, I kept the sandwich open face and simply piled it on top of fresh spinach.
I prepared this sandwich for myself and my producer last week. That’s right, I said producer! In case you missed my previous post, I’m launching a web series September 2nd!
Cooking Secrets of a Single Girl will go live in less than 3 weeks, so be sure to check it out!
In the meantime, prepare this delicious sandwich for a simple lunch to take to work or school!
- ⅓ cup greek yogurt
- 1 tsp honey
- 1 tbsp dijon mustard
- 1 lemon (zest and juiced)
- 1 tbsp fresh tarragon (minced)
- 2 tbsp green onions (chopped)
- ¼ tsp black pepper
- 2 cups chicken (cooked and shredded)
- ¼ cup walnuts (chopped)
- ½ cup cherries (pitted and chopped)
- ¼ cup celery (chopped)
- 4 slices Rudi’s Gluten Free Multigrain Bread
- 1 cup fresh spinach
Begin by combining the greek yogurt, honey and dijon mustard in a small bowl.
Add the lemon juice and zest, tarragon, green onions and black pepper.
In a large bowl combine the shredded chicken, walnuts, cherries and celery.
Add the dressing to the chicken salad and stir to combine.
Place in the refrigerator for 10-15 minutes.
Lightly toast the gluten free bread, then place 5-6 leaves of spinach on top of the bread, add the chicken salad and serve.
This sandwich was so good, I ate the leftovers at 9 AM the next day for breakfast! True story, you can ask my intern 😉
♦ Gluten Free Option: This recipe is gluten free.
Well hello there friends! It has been a record breaking 13 days since I posted a new recipe! Not due to lack of inspiration or cooking, actually quite the opposite!
As most of you know, I was offered a cookbook deal at the beginning of June. Less than a month later, I submitted the cookbook to my publisher. Record cookbook creation time? I’d say so!
There were a few reasons why I set the manuscript due date for less than 4 weeks from the date my contract was signed.
- The obvious: I want to get the book out there as quickly as possible!
- The book is all about recipes with Buffalo Sauce, hence the name “Buffalo Style” so I knew it was going to be absolutely necessary for football season!
- And last, but not least, I’m completely crazy and enjoy working 20 hour days 😉
From here, the publisher will work on the design and editing the book and in 3 months or less it will be available for purchase! Yay!
If you would like to follow the publishing process and get sneak peeks from the book, be sure to follow us on Facebook!
This week I’m back in the kitchen creating new recipes that are not exclusive to the book and that I can share with all of you!
This recipe is the first of 5 new recipes I’ll be releasing this week! It’s gluten free, vegetarian and filled with fresh summer corn!
- 1 cup Premium Gold Gluten Free Flour
- 1 cup cornmeal
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp cumin
- ¼ cup sugar
- ¼ cup butter (melted & cooled)
- 2 eggs
- 1 cup milk
- 2 ears corn (kernels removed)
- 2 jalapeños (minced)
- 1 cup cheddar cheese
Preheat the oven to 400°.
Combine the flour, cornmeal, baking powder, salt, cumin and sugar in a large bowl.
Mix well then whisk the butter, eggs and milk together in a small bowl.
Add the wet ingredients to the dry ingredients and mix well.
Add the corn kernels, jalapeños and 1/2 cup cheddar cheese.
Mix well then place in a cast iron skillet or square baking dish.
Top with the additional 1/2 cup of cheddar cheese.
Bake for 25-30 minutes.
Slice and serve.
We had this last night for dinner with an Italian Corn Salad and Lemon Herb Salmon. It was so delicious!
If you would like to make these into cornbread muffins, simply divide the batter into 12 muffin liners and bake for 15-20 minutes.
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.