Tag Archives: lunch

5 Minute Salmon Taco Rice Bowl

This 5 minute Salmon Taco Rice Bowl recipe is a delicious, wholesome and easy lunch idea brought to you by my friends at Minute® Ready to Serve Rice and Chicken of the Sea!

5 Minute Salmon Taco Rice Bowl
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While it’s true that I have only ever worked a “9-5” corporate job for three months of my life, I did spend a lot of time in college, like 7 years. During my time in college, I spent long days on campus and got so sick of eating at the same sandwich shop every day, but bringing my lunch meant, basically the same thing, bringing a sandwich or salad, every day!

I was always on the look out for something new, delicious and nutritious that I could bring to school with me, and make in just a couple of minutes, only using a microwave.

Now, I may not be in school anymore, but there are still those days where I need a go-to 5 minute lunch option when I’m running around and too busy to cook anything, and that’s where my friends at Minute® Ready to Serve Rice and Chicken of the Sea come in!

Both Minute Ready To Serve Rice cups and Chicken of the Sea Salmon pouches are wholesome, delicious ways to spice up your lunch routine!

Read the full post here!

Spinach Artichoke Turkey Panini

A deliciously creamy spinach artichoke dip is spread on thick, crusty ciabatta bread in this scrumptious, and simple, Turkey Panini recipe.

Spinach Artichoke Turkey Panini Recipe

I don’t know about y’all, but hot sandwiches are my jam!

I’ll take a turkey panini all day over a cold sandwich, which is why a panini press is a must in my house! I started with an inexpensive panini press I found on Black Friday, then upgraded to making my panini’s on the T-fal OptiGrill.

Read the full post here!

Artichoke Toast 3 Ways

Artichoke Toast Recipe 3 Ways

Have you ever looked at a fresh artichoke in the grocery store and thought, wow, that’s beautiful, but what in the world do I do with it?!

Well Ocean Mist Farms, the largest grower of fresh Artichokes, is challenging everyone to “Be an Artichoke Adventurer” and get cooking with the delicious fresh vegetable!

If you’ve never prepared a fresh artichoke at home, it’s quite simple and can be done many ways, by baking, grilling or steaming it. In this post, I’m going to show you how to steam fresh artichokes, then turn the “meat” from the leaves and the heart of the artichoke into three delicious artichoke toast recipes!

Read the full post here!

Apricot Ham and Cheese Sandwich

Apricot Ham and Cheese Sandwich Recipe

With school back in session for most of my friends with kids, it’s that time of the year when parents are thinking about what to pack in their kids lunch box.

Since I’m all about putting a delicious twist on traditional recipes, I took a lunchbox favorite, the ham and cheese sandwich, and gave it a sweet twist with apricot preserves and King’s Hawaiian Sweet Bread!

Read the full post here!

Baked Puff Pastry Monte Cristo

Baked Puff Pastry Monte Cristo Recipe

You know how there are foods, that as soon as you think about them, a specific memory comes to mind?

For me, the Monte Cristo will always remind me of eating at Bennigan’s as a kid in Oklahoma with my brother and my grandparents.

Read the full post here!

Quinoa Corn Salad with Avocado Dressing

Quinoa Grilled Corn Salad

Although summer is prime corn season, we still have about another month to enjoy the delicious vegetable and this salad is the perfect way to do so!

Read the full recipe here!

Cherry Tarragon Chicken Salad Sandwich

Cherry Tarragon Chicken Salad Sandwich

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!

Gluten Free Cherry Tarragon 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.

Cherry 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!

Cherry Tarragon Chicken Salad Sandwich Ingredients

Ingredients

  • 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.

Greek Yogurt Chicken Salad Dressing Recipe

Add the lemon juice and zest, tarragon, green onions and black pepper.

Greek Yogurt Chicken Salad Dressing Recipe

In a large bowl combine the shredded chicken, walnuts, cherries and celery.

Gluten Free Tarragon Cherry Chicken Salad Recipe

Add the dressing to the chicken salad and stir to combine.

Tarragon Cherry Chicken Salad Recipe

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.

Gluten Free Cherry Tarragon Chicken Salad Sandwich

This sandwich was so good, I ate the leftovers at 9 AM the next day for breakfast! True story, you can ask my intern 😉

Cherry Chicken Salad Sandwich

♦ Gluten Free Option: This recipe is gluten free.

Cherry Tarragon Chicken Salad Sandwich

Total Time: 20 minutes

Yield: 4 sandwiches

Cherry Tarragon Chicken Salad Sandwich

Ingredients

  • 1/3 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

Instructions

  1. Begin by combining the greek yogurt, honey and dijon mustard in a small bowl.
  2. Add the lemon juice and zest, tarragon, green onions and black pepper.
  3. In a large bowl combine the shredded chicken, walnuts, cherries and celery.
  4. Add the dressing to the chicken salad and stir to combine.
  5. Place in the refrigerator for 10-15 minutes.
  6. Lightly toast the gluten free bread, then place 5-6 leaves of spinach on top of the bread, add the chicken salad and serve.
http://whitneybond.com/2013/08/13/cherry-tarragon-chicken-salad-sandwich/

Greek Chicken Salad Sandwich

Greek Chicken Salad Sandwich Recipe

Round two of my Mezzetta “Make That Sandwich” Contest series of delicious, creative sandwich recipes is this incredibly flavorful Greek Chicken Salad Sandwich.

Greek Chicken Salad Pita Sandwich

When I think Mezzetta, my first thought is “olives and peppers”, which makes me think of Italian and Greek food.  Since I already went Italian in my Grilled Portobello Caprese Sandwich, I decided to “Go Greek” with this one!

Greek Chicken Pitas

For this recipe you can whip up the chicken salad in a jiffy and toss it in the fridge.  Use it throughout the week to fill up your pita bread for a delicious sandwich that will keep you counting down the minutes until lunch every day!

Greek Chicken Salad Sandwich Ingredients

Ingredients

  • 2 cups chicken breasts (boneless, skinless, cooked and shredded*)
  • ¼ cup Mezzetta Garlic Stuffed Olives (chopped)
  • ¼ cup cucumber (chopped)
  • ½ cup grape tomatoes (quartered)
  • ½ cup Mezzetta Roasted Bell Peppers (chopped)
  • ½ cup greek yogurt
  • 2 tsp Mezzetta Crushed Garlic
  • ½ tsp oregano
  • 1 tsp black pepper
  • 2 lemons (1 juiced – 1 sliced in wedges)
  • 4 slices pita bread
  • ½ cup feta cheese

*If you do not have cooked and shredded chicken ready to use, simply boil 1 lb. of chicken, drain and shred.

Prepare the salad by combining the shredded chicken, olives, cucumbers, grape tomatoes and bell peppers in a large bowl.

Greek Chicken Salad Recipe

In a small bowl, mix together the greek yogurt, crushed garlic, oregano, black pepper and 1 lemon juiced.

Greek Chicken Salad Dressing Recipe

Pour the dressing over the chicken salad.

Greek Chicken Salad Recipe

Toss well.

Greek Chicken Salad Recipe

Slice the pita bread in half, spoon the chicken salad into the pita and top with the feta cheese.

Greek Chicken Salad Pita Sandwich

Serve each pita sandwich with a lemon wedge. This is very important. I repeat, this is very important! That little extra lemon juice squeezed over the top really pulls all of the flavors together and gives it a nice citrus kick, this is definitely a must-have for this sandwich!

Greek Chicken Salad Sandwich Recipe

♣ Vegetarian Option: Substitute shredded tofu for shredded chicken to make this recipe vegetarian.

♦ Gluten Free Option: Substitute gluten free pita bread to make this recipe gluten free.

Greek Chicken Salad Sandwich

Total Time: 15 minutes

Yield: 4 sandwiches

Greek Chicken Salad Sandwich

Ingredients

  • 2 cups chicken breasts (boneless, skinless, cooked and shredded)
  • ¼ cup Mezzetta Garlic Stuffed Olives (chopped)
  • ¼ cup cucumber (chopped)
  • ½ cup grape tomatoes (quartered)
  • ½ cup Mezzetta Roasted Bell Peppers (chopped)
  • ½ cup greek yogurt
  • 2 tsp Mezzetta Crushed Garlic
  • ½ tsp oregano
  • 1 tsp black pepper
  • 2 lemons (1 juiced – 1 sliced in wedges)
  • 4 slices pita bread
  • ½ cup feta cheese

Instructions

  1. Combine the shredded chicken, olives, cucumbers, grape tomatoes and bell peppers in a large mixing bowl.
  2. In a small bowl, mix together the greek yogurt, crushed garlic, oregano, black pepper and 1 lemon, juiced.
  3. Pour the dressing over the chicken salad.
  4. Toss well.
  5. Slice the pita bread in half, spoon the chicken salad into the pita and top with the feta cheese.
  6. Serve each pita sandwich with a lemon wedge for squeezing on top.
http://whitneybond.com/2013/07/18/greek-chicken-salad-sandwich/

Buffalo Chicken Grilled Cheese

Buffalo Chicken Grilled Cheese

The grilled cheese is a classic sandwich that has been enjoyed in the US for almost 100 years, but throw in some buffalo chicken and you have a new favorite version of the all American dish!

Buffalo Chicken Grilled Cheese

Pepper jack cheese adds the perfect extra kick of spice and flavor to this delicious sandwich that can be tossed together in 10 minutes or less for a quick and easy lunch or weeknight dinner!

Buffalo Chicken Grilled Cheese Ingredients

Ingredients

  • 2 cups cooked & shredded chicken breast
  • 1/2 cup buffalo sauce
  • 1 loaf french bread (cut into 12 slices)
  • 12 slices pepper jack cheese
  • 6 tbsp butter

Begin by combining the shredded chicken and buffalo sauce, next spread 1/2 tablespoon of butter on each slice of bread.

Buffalo Chicken Pepper Jack Grilled Cheese Recipe

Flip the bread over and top each piece with a slice of pepper jack cheese.

Buffalo Chicken Pepper Jack Grilled Cheese Recipe

Next, top half of the slices of cheese topped bread with a spoonful of buffalo chicken.

Buffalo Chicken Pepper Jack Grilled Cheese Recipe

Place the other cheese topped slices of bread onto the buffalo chicken, then grill the sandwiches for 3-5 minutes per side.

Buffalo Chicken Pepper Jack Grilled Cheese Recipe

Serve with veggies and blue cheese dressing for a complete meal of deliciousness!

Buffalo Chicken Grilled Cheese Recipe

Buffalo Chicken Grilled Cheese Recipe

This Buffalo Chicken Grilled Cheese holds a tie for best grilled cheese sandwich ever with my Caramelized Pear and Brie Grilled Cheese!

Buffalo Chicken Grilled Cheese Recipe

♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.

♦ Gluten Free Option: Use gluten-free bread instead of a baguette.

Buffalo Chicken Pepper Jack Grilled Cheese

Total Time: 10 minutes

Yield: 6 sandwiches

Buffalo Chicken Pepper Jack Grilled Cheese

Ingredients

  • 2 cups cooked & shredded chicken breast
  • 1/2 cup buffalo sauce
  • 1 loaf french bread (cut into 12 slices)
  • 12 slices pepper jack cheese
  • 6 tbsp butter

Instructions

  1. Begin by combining the shredded chicken and buffalo sauce, next spread 1/2 tablespoon of butter on each slice of bread.
  2. Flip the bread over and top each piece with a slice of pepper jack cheese.
  3. Next, top half of the slices of cheese topped bread with a spoonful of buffalo chicken.
  4. Place the other cheese topped slices of bread onto the buffalo chicken, then grill the sandwiches for 3-5 minutes per side.
http://whitneybond.com/2013/05/30/buffalo-chicken-grilled-cheese/

Tilapia Tacos, Gourmet Tots and Free Beer

Live music, delicious food and free beer make for a great little spot, but let’s be honest you had me at FREE BEER!

Before I left Oklahoma my brothers girlfriend invited me to lunch at this little spot known as Cafe Nova. It wasn’t until I arrived that I found out about the free beer at happy hour. Had I known about that prior I would have suggested a late (like 4 pm late) lunch!

Yes, from 4-7 PM Mon-Fri if you purchase a $5 appetizer you receive as much free domestic draft beer as you can drink. That could make for a fun Wednesday evening next time I come to visit 😉

But enough about this amazing happy hour that I didn’t get to experience, let’s get to the delicious food that I did experience while lunching with the “FSIL” at Cafe Nova!

We ordered The Fish Taco, Super Nova Salad and Tilapia, as well as their famous happy hour appetizer, the Gourmet Tots!

The Fish Taco was my favorite! The poblano aioli was killer and the tilapia was seared perfectly.

The salad was also delicious.  I give them mad props for loading it up with tons of blue cheese and dried cherries!  Nothing worse than a skimpy salad 😉

I won’t lie, I wanted to hate the Gourmet Tots just for the sake of our otherwise decently healthy meal being ruined.  But those little golden nuggets of goodness, filled with cheese and ham, fried to a golden perfection were pretty outstanding.

Dipped in the homemade ranch… not too shabby, even for this weirdo over here who doesn’t like ranch! (I know, I know, call in the authorities, there must be something wrong with me!)

And finally the Tilapia, served with whipped potatoes and wilted spinach.  While this was delicious, I felt the cream sauce and potatoes were a little heavy for lunch, but if you’re looking for something to fill you up mid-day, this would be the plate to get!

Come for the great food at lunch or the ultimate combo of great food and FREE beer at Happy Hour, either way Cafe Nova is a great place to go in OKC!

Roasted Vegetable Vegan Pizza

So excited because today marks the first day of “Meatless May”!!!  Yes, the next 31 days are dedicated to all my veggie lovers, vegans and vegetarians looking for some new yummy recipes minus the meat!

Part of my inspiration for this month was the fact that my roommate recently decided to “go vegan” so I found myself attempting to make recipes for him!  I thought it was downright impossible at first, no butter, no eggs, no milk, no CHEESE, heaven forbid!  But it has actually become a fun challenge to create something flavorful and filling without all these ingredients!

Not all the recipes this month will be vegan (I can’t go a whole month without cheese, come on people!) but I will include a few in hopes that you all will embrace them and see how delicious vegan can be!

Never fear my carnivorous friends, while I usually post a “vegetarian option” at the bottom of each post, this month I’ll post an “add the meat” option for each recipe as not to exclude any of my meat lovers!

This first recipe is my favorite vegan dish so far!  Someone once said:  “Pizza is a lot like sex. When it’s good, it’s really good. When it’s bad, it’s still pretty good.” Pretty much true, some pizza is amazing, some is really good and some is pretty good and that’s all, there’s just no such thing as bad pizza!

Ingredients (makes 1 pizza – serves 2)

  • 1 large tomato (sliced)
  • 8 cloves garlic
  • 1 large onion (sliced)
  • 3 tbsp olive oil (divided)
  • 2 tbsp balsamic vinegar (divided)
  • 1 tsp italian seasoning
  • 1/2 tsp black pepper
  • 1/4 cup fresh basil (sliced)
  • 1 tbsp brown sugar
  • 10 sheets phyllo dough

Start by roasting the tomatoes and garlic. Line a baking sheet with foil and place tomatoes evenly in rows with cloves of garlic in between. Drizzle 2 tbsp olive oil and 1 tbsp balsamic vinegar on top.  Next sprinkle italian seasoning and black pepper evenly, then top with strips of basil.

Roast at 425° for 40 minutes.

Now it’s time to caramelize the onions.

Heat 1 tbsp olive oil in a large skillet, then add the sliced onions.

Once onions become transparent add 1 tbsp balsamic vinegar and brown sugar.

Cook down until all liquid is absorbed and onions are a golden brown color.

Once cooked completely set to the side.  Now remove the roasted tomatoes from the oven.

Set to the side and prepare the phyllo crust. You want to make sure all of your ingredients are ready to go before you make the crust so that the phyllo dough does not dry out.

Lay the 10 sheets on top of each other and fold in half.  One at a time fold down the sheets of dough.

Brush (or spray) each layer with olive oil.  I chose the spray method for a faster process which is less likely to dry out the dough.

Repeat until all layers except the top have been coated then repeat on the other half. Finally coat the top and fold edges in to make the crust.

Once all edges are folded in spray or brush the crust with olive oil.

Start by topping with the caramelized onions.

Next, top with the roasted tomatoes and garlic.

Place into the 425° oven for 15 minutes or until the crust is brown and crispy.

Cut into square slices and serve!

This pizza is packed with flavor, light and crispy!

♣ “Add the Meat” Option: Cooked Pepperoni, Italian Sausage or Canadian Bacon could be added between the onions and tomatoes for meat lovers!

Goat Cheese Fig Grilled Cheese

Goat Cheese Honey Fig Grilled Cheese Recipe

For the final installment in my “sophisticated substitutes for traditional camp fire food” series I turned a plain jane cold cut sandwich into 2 warm and cheesy sandwiches of delight!

Honey Fig Grilled Cheese Recipe

I started with a savory sandwich made with everyone’s favorite ingredient, buffalo chicken, and spiced it up with some pepper jack cheese!  Next, I made a sweet treat combining honey drizzled figs with goat cheese for a unique spin on a grilled cheese sandwich!

Honey Fig Goat Cheese Grilled Cheese Ingredients

Ingredients (makes 6 sandwiches)

  • 2 cups fresh figs (chopped)
  • 1 tbsp honey
  • 1 lemon (zested)
  • 1 loaf french bread (cut into 12 slices)
  • 6 oz goat cheese
  • 6 tbsp butter

Start by adding the figs to a small mixing bowl.

Fresh Fig Grilled Cheese Recipe

Drizzle the honey on top then zest one lemon into the honey figs.

Fresh Fig Grilled Cheese Recipe

Now it’s time to prepare the sandwiches.

Goat Cheese Honey Fig Grilled Cheese Recipe

Start by spreading 1/2 tbsp of butter on one side of each slice of bread then spread the other side with 1/2 tbsp of goat cheese.

Goat Cheese Grilled Cheese Recipe

Next, add about 1/4 cup of the fig mixture on top of half the slices of bread.

Honey Fig Grilled Cheese Recipe

Place in skillet over medium-high heat and cook for 2-3 minutes per side.

The result is a trip to sweet cheesy delicious town!

Goat Cheese Honey Fig Grilled Cheese

♣ Vegetarian Option: This recipe is vegetarian.

Goat Cheese Honey Fig Grilled Cheese

Total Time: 15 minutes

Yield: 6 sandwiches

Goat Cheese Honey Fig Grilled Cheese

Ingredients

  • 2 cups fresh figs (chopped)
  • 1 tbsp honey
  • 1 lemon (zested)
  • 1 loaf french bread (cut into 12 slices)
  • 6 oz goat cheese
  • 6 tbsp butter

Instructions

  1. Add the figs to a small mixing bowl.
  2. Drizzle the honey on top then zest one lemon into the honey figs.
  3. Prepare the sandwiches by spreading 1/2 tbsp of butter on one side of each slice of bread then spread the other side with 1/2 tbsp of goat cheese.
  4. Add 1/4 cup of the fig mixture on top of half the slices of bread.
  5. Place in skillet over medium-high heat and cook for 2-3 minutes per side.
http://whitneybond.com/2012/04/25/whats-for-lunch-sweet-and-savory-grilled-cheese-sandwiches/

Kale Artichoke Pasta

Spinach artichoke dip, delicious yes, make it into lunch, yes please! I used the spinach artichoke dip recipe I served at my Pumpkin Carving Party last October with some alterations, including substituting kale for spinach and a creamy, hearty pasta dish was born!

Ingredients (serves 2)

  • 8 oz penne pasta
  • 3 tbsp olive oil (divided)
  • 4 oz kale
  • 1/4 cup water
  • 8 oz cream cheese
  • 1/2 cup plain greek yogurt
  • 14 oz can artichoke hearts
  • 2 cloves garlic (crushed)
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper
  • 1/4 cup parmesan and romano cheese

Get your burners going by boiling water for the pasta on one burner. On another burner add the kale, 1 tbsp olive oil and 1/4 cup water in a large skillet with lid.  On the third burner start making the sauce by adding the cream cheese to a medium saucepan to melt.

Next add the greek yogurt, salt and garlic to the melted cream cheese.

Next add the additional 2 tbsp olive oil, white wine vinegar and lemon juice, then drain and chop the artichoke hearts.

Add the artichoke hearts to the pasta sauce.

Stir to combine then add the cooked kale.

Drain the pasta and place into a large bowl. Mix the sauce well then add-on top of the pasta.

Now toss and serve topped with the red pepper flakes and parmesan and romano cheeses!

Yummy!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free pasta.

Caramelized Pear and Brie Grilled Cheese

Pear and Brie Grilled Cheese

I have to give props to my friends at Shade Hotel in Manhattan Beach for the idea for this recipe.

Caramelized Pear and Brie Grilled Cheese

This sandwich is sweet, buttery and it comes with a warning: this will become your favorite grilled cheese sandwich ever!

Caramelized Pear and Brie Grilled Cheese Ingredients

Ingredients (makes 10 mini sandwiches)

  • 1/2 sourdough baguette
  • 4 tbsp butter
  • 1 large pear (peeled and sliced)
  • 1 tbsp brown sugar
  • 3 oz brie cheese

Start by placing 2 tbsp of butter in a large skillet over medium heat. Once butter has melted add the sliced pears to the skillet.

Caramelizing Pears

Then add the brown sugar to the pears.

Cook for 5 minutes or until pears are caramelized.

Mini Brie Grilled Cheese Sandwiches

While the pears are caramelizing begin thinly slicing the baguette and brie cheese.

Prepare each sandwich by spreading the tops of each slice of bread with the remaining butter, then layering with a slice of brie cheese.

Mini Brie Grilled Cheese Sandwiches

When the pears are ready place them on top of the brie cheese.

Mini Caramelized Pear and Brie Grilled Cheese Sandwiches

Add another slice of brie cheese and buttered bread on top and grill on the stove top over medium heat for 2-3 minutes per side.

Caramelized Pear and Brie Grilled Cheese

After both sides are the perfect shade of golden brown, place on a plate and get ready to chow down!

Caramelized Pear and Brie Grilled Cheese Recipe

Now lets take a closer look at this amazing little sandwich of cheesy delight!

Pear and Brie Grilled Cheese Sandwich

Oh yeah, I want a bite!

Caramelized Pear and Brie Grilled Cheese

My mouth is watering just looking back at these pictures!!

Pear and Brie Grilled Cheese Recipe

These sandwiches make for really fun little party appetizers or you can make a small plate of them for a decadent, cheesy lunch!

Caramelized Pear and Brie Grilled Cheese Recipe

♦ Gluten Free Option: Use a gluten-free baguette instead of sourdough to make this recipe gluten-free.

♣ Vegetarian Option: This recipe is vegetarian.

Caramelized Pear and Brie Grilled Cheese

Caramelized Pear and Brie Grilled Cheese

Ingredients

  • 1/2 sourdough baguette
  • 4 tbsp butter
  • 1 large pear (peeled and sliced)
  • 1 tbsp brown sugar
  • 3 oz brie cheese

Instructions

  1. Start by placing 2 tbsp of butter in a large skillet over medium heat.
  2. Once butter has melted add the sliced pears to the skillet.
  3. Then add the brown sugar to the pears.
  4. Cook for 5 minutes or until pears are caramelized.
  5. While the pears are caramelizing begin thinly slicing the baguette and brie cheese.
  6. Prepare each sandwich by spreading the tops of each slice of bread with the remaining butter, then layering with a slice of brie cheese.
  7. When the pears are ready place them on top of the brie cheese.
  8. Add another slice of brie cheese and buttered bread on top and grill on the stove top over medium heat for 2-3 minutes per side.
http://whitneybond.com/2012/03/26/whats-for-lunch-caramelized-pear-and-brie-grilled-cheese/

Caprese Quesadilla

Italian quesadilla, caprese, recipes, food, vegetarian quesadilla, quesadilla, tomato basil quesadilla

While I do love all types of food from Mexican to Thai and Brazillian to French, Italian will always have a large place in my heart. Sometimes I like to take a dish from another country and make it into an Italian masterpiece, such as this recipe, the Caprese Quesadilla.

Ingredients (serves 1)

  • 1 flour tortilla
  • 2 roma tomatoes
  • 1 cup shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1/4 cup basil
  • 1 cup marinara sauce

Start by slicing the roma tomatoes and topping the flour tortilla with the mozzarella cheese and sliced tomatoes.

Next, top with the basil and parmesan cheese.

Then fold the tortilla in half and place over medium heat on the stove top. Brown on the first side then flip.

Heat up the marinara sauce while the quesadilla is cooking. Once browned on both sides remove from the skillet and cut into slices.

Italian quesadilla, caprese, recipes, food, vegetarian quesadilla, quesadilla, tomato basil quesadilla

Serve with marinara sauce on the side for dipping.

Italian quesadilla, caprese, recipes, food, vegetarian quesadilla, quesadilla, tomato basil quesadilla

A delicious new way to eat a traditional mexican dish, Italian style!

Italian quesadilla, caprese, recipes, food, vegetarian quesadilla, quesadilla, tomato basil quesadilla

♣ Vegetarian Option: This recipe is vegetarian.

BLT Caesar Wrap

Kale Bacon Caesar Wrap

Every once in a while an unplanned “what’s in the fridge?” meal turns into a new favorite and last week that most definitely happened!

I turned a classic favorite, the BLT, into a new, fun wrap with kale instead of lettuce and caesar dressing instead of mayonnaise!

BLT Caesar Wrap Ingredients

Ingredients

  • 1 large flour tortilla
  • 2 tbsp caesar dressing
  • 2 cups kale
  • 1 tbsp olive oil
  • 3 slices cooked bacon
  • 1/2 cup tomatoes (sliced)
  • 2 tbsp parmesan cheese (shredded)

Start by cooking the kale in 1 tbsp olive oil over medium-high heat for 2-3 minutes. Next, add 1/4 cup of water and cover the skillet, steam for 4-5 minutes.

Meanwhile, spread the dressing into the middle of a tortilla.

BLT Caesar Wrap Recipe

Next add the cooked kale and bacon on top.

Bacon and Kale Wrap

Top with the tomatoes and parmesan cheese.

BLT Caesar Wrap Recipe

Wrap it up and dig in!

Kale Bacon Wrap

Oh my gosh, the crispness of the bacon with the mild bitterness of the kale and the creaminess of the caesar dressing, this was such a great, random concoction and I’m not going to lie to you all, I ended up making it two other times last week!

BLT Caesar Wrap Recipe

♣ Vegetarian Option: Omit the bacon or substitute veggie bacon strips to make this recipe vegetarian.

♦ Gluten Free Option: Substitute gluten free tortillas to make this recipe gluten free.

BLT Caesar Wrap

Total Time: 10 minutes

Yield: 1 wrap

BLT Caesar Wrap

Ingredients

  • 1 large flour tortilla
  • 2 tbsp caesar dressing
  • 2 cups kale
  • 1 tbsp olive oil
  • ¼ cup water
  • 3 slices bacon
  • 1/2 cup tomatoes (chopped)
  • 2 tbsp shaved parmesan cheese

Instructions

  1. Cook the kale in 1 tbsp olive oil over medium-high heat for 2-3 minutes.
  2. Add 1/4 cup of water and cover the skillet, steam for 4-5 minutes.
  3. Meanwhile, spread the dressing into the middle of a tortilla.
  4. Next add the cooked kale and bacon on top.
  5. Top with the tomatoes and parmesan cheese.
  6. Wrap it up and dig in!
http://whitneybond.com/2012/03/24/whats-for-lunch-blt-caesar-wrap/

Buffalo Chicken Wrap

Buffalo Chicken Wrap

I don’t think I need to re-iterate my love for buffalo chicken, but just in case, I love it! And this recipe is so quick and easy to make, there is no excuse not to enjoy it yourself!

Buffalo Chicken Wrap

On Sunday I used the pressure cooker to cook 3 chicken breasts, I then shredded the chicken and placed it in a plastic storage container in the fridge.  By doing this I was able to make the wrap for lunch in 5 minutes and enjoy all its buffalo amazingness!

Buffalo Chicken Wrap Ingredients

Ingredients (serves 1)

  • 1 large flour tortilla
  • 2 tbsp blue cheese dressing
  • 1/4 cup spinach
  • 1 cup chicken breast (cooked and shredded)
  • 2 tbsp buffalo sauce
  • 1/4 cup carrots (shredded)
  • 1/4 red onion (thinly sliced)
  • 1 tbsp blue cheese crumbles

Start by pouring the blue cheese dressing in the center of a tortilla.

Buffalo Chicken Wrap

Next, add the spinach on top of the blue cheese dressing.

Buffalo Chicken Wrap

Now mix the shredded chicken with the buffalo sauce.

Buffalo Chicken Wrap

Add the buffalo chicken to the wrap.

Buffalo Chicken Wrap

Next, top with the sliced onions, shredded carrot and blue cheese crumbles.

Buffalo Chicken Wrap

Now you’re ready to wrap! Begin by folding in the sides.

Buffalo Chicken Wrap

Then wrap the tortilla tightly around the filling, slice in half and dig in!

Buffalo Chicken Wrap

Writing this post makes me want another one right now!  Good thing I have that extra chicken in the fridge 😉

Buffalo Chicken Wrap

You could even slice the wrap into quarters and serve them as appetizers at a party!

Buffalo Chicken Wrap Recipe

Or make a couple of wraps at the beginning of the week, toss them in the fridge and have a delicious lunch awaiting you during the week!

Buffalo Chicken Wrap

♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.

♦ Gluten Free Option: Use gluten-free corn tortillas instead of flour.

Buffalo Chicken Wrap

Total Time: 5 minutes

Yield: 1 wrap

Buffalo Chicken Wrap

Ingredients

  • 1 large flour tortilla
  • 2 tbsp blue cheese dressing
  • 1/4 cup spinach
  • 1 cup chicken breast (cooked and shredded)
  • 2 tbsp buffalo sauce
  • 1/4 cup carrots (shredded)
  • 1/4 red onion (thinly sliced)
  • 1 tbsp blue cheese crumbles

Instructions

  1. Begin by pouring the blue cheese dressing in the center of a tortilla.
  2. Next, add the spinach on top of the blue cheese dressing.
  3. Now mix the shredded chicken with the buffalo sauce.
  4. Add the buffalo chicken to the wrap.
  5. Next, top with the sliced onions, shredded carrot and blue cheese crumbles.
  6. Begin wrapping by folding in the sides.
  7. Then wrap the tortilla tightly around the filling, slice in half and dig in!
http://whitneybond.com/2012/03/12/whats-for-lunch-buffalo-chicken-wrap/