SANDRA’S CRAZY-DELICIOUS GRILLED CHICKEN CRANBERRY SALAD

This recipe was derived from

ingredients I had on-hand today,

and I must say, “This is one impeccable salad!”

Servings: (4)

Prep: 10 Mins.

Grill: 5 Mins. (In batches)

INGREDIENTS

Creamy Honey Poppy Seed Dressing: (Yields 1 cup – Prep 5 Mins.)

2 tablespoons champagne vinegar

2 teaspoons poppy seeds

¾ cup mayonnaise

Pinch of fine-grain sea salt

Salad:

4 boneless, skinless chicken breasts cut crosswise into ½” thick slices

6 cups of a combination of both romaine and iceberg lettuce

½ cup goat cheese crumbles

½ cup dried cranberries (craisins)

1/3 cup toasted pine nuts

METHOD

Preheat indoor cast iron grill or skillet to medium-high heat.

Whisk all dressing ingredients in a small bowl, and set aside ¼-cup of dressing separately to baste grilled chicken.

Creamy Fireweed Honey and Poppy Seed Dressing

Spray hot grill, and cook chicken slices in separate batches so as not to overcrowd, by grilling the first side without disturbing (to form proper grill marks) for 3 minutes while brushing tops of chicken with the ¼-cup of dressing.

Flip chicken pieces over and continue grilling the other side for 2 minutes.  

When each batch has finished grilling, remove chicken slices to the plate, and then continue on.  

Toss any of the remaining ¼-cup of dressing used to baste the chicken.

When all chicken slices have finished grilling, divide lettuce among 4 plates. Top each serving with grilled chicken slices, goat cheese crumbles, dried cranberries, and toasted pine nuts.  Lightly drizzle your desired amount of the reserved ¾-cup of dressing over all four salads, then serve. ~ Enjoy!

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Tips:  Toast pine nuts in a dry skillet over low heat, just until light golden brown and slightly fragrant.  Also, feel free to store any leftover dressing in the refrigerator for up to two weeks.

SANDRA'S CRAZY-GOOD CHILI BRAT BURGERS with the WORKS

A comfort food second to none 
on those stressful kind of days...

Servings: (2)
Prep: 5 Mins. |
About 10 Mins.

Posted by Sandra

INGREDIENTS

3 smoked brats (I prefer Johnsonville)
2 hamburger buns
butter baking spray
1 (15 oz. can) of chili with beans (I prefer Nalley’s Original)
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
2 roma tomatoes, finely chopped
2 tablespoons red onion, finely chopped
2 tablespoons jarred sliced pickled jalapenos, roughly chopped
Ketchup
French’s mustard

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.

Open up hamburger buns and lay right side up on the baking sheet. Spray the tops with butter flavored spray. Place in oven and bake until lightly toasted, about 5 to 7 minutes.

Meanwhile, heat a medium skillet to medium-high heat. Slice each brat lengthwise, then in half (you'll have 12 pieces), and score the outside to prevent curling while cooking, then place in skillet, and sear on both sides until golden brown.

While the brats are browning, pour the chili, and chili powder into a small saucepan and heat through.

To serve, place a toasted buns on 2 plates, then 3 pieces of browned brats on each of the four bun halves, spoon the chili equally among them, and sprinkle with cheese, tomatoes, onions and jalapenos. Finally, lightly squirt each with ketchup and mustard, and place potato chips alongside – Enjoy!

SANDRA'S CRAZY-GOOD CHEATER MINI PIZZAS

A super quick snack, 
or a lunch or dinner option...

Serving: (1)
Prep: 3 Mins. |
Broil: 2 Mins.

Posted by Sandra

INGREDIENTS

1 whole wheat hamburger bun, split in half
1 tablespoon pizza sauce (For recipe, click here: Homemade Pizza Sauce)
8 pepperoni slices
2 tablespoons mozzarella cheese, shredded
pinches of Italian seasoning herb blend

METHOD

Preheat oven to broil. Line a baking sheet with tin foil, and set aside.

Split the hamburger bun in half, and toast in toaster until lightly brown. Spread 2 teaspoons of pizza sauce over each, and then layer each with four slices of pepperoni, and top with 1 tablespoon of shredded mozzarella cheese.

Place on baking sheet, and broil for about 2 minutes, until cheese is melted and lightly brown – Enjoy!


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Tip: I always have assorted shredded cheeses I purchase in bulk, and then break down and store in small freezer Ziploc bags, including pepperoni, salami, and prosciutto. This way, I always have the makings for quick snacks or lunch fixings on hand.

SANDRA'S CRAZY-GOOD FOUR-LAYER CHOCOLATE and PECAN DESSERT

A great get-together dessert that tastes
fantastic and is easy to transport...

Servings (12)
Prep: 15 Mins. |
Bake: 22 Mins. |
Refrigerate: 2 hrs. prior to serving

***Crust (1st layer)
5 cups rice chex cereal, finely crushed
½ cup brown sugar, packed
6 tablespoons butter, melted

Preheat oven to 300 degrees. Prepare a 9”x13” glass baking dish with butter-flavored spray. Combine crushed cereal, brown sugar, and melted butter. Mix thoroughly and press into bottom of pan. Bake for 12 minutes, and then cool completely. --- Turn up the oven to 325 degrees.

***Filling (2nd layer)
1 (8 oz.) cream cheese, at room temp.
1 (9 oz.) container cool whip, divided (you’ll need half for topping)
½ cup powdered sugar

Beat cream cheese with powdered sugar until smooth, and fold in half the cool whip. Spread over cooled crust and chill while preparing the next layer.

***Pudding (3rd layer)
1-1/2 cup cold milk
1 (4.5 oz) pkg. chocolate instant pudding
1 (8 oz.) container sour cream
In a small bowl, beat pudding into milk slowly with a hand mixer for 1 minute. Add the sour cream, and mix just until blended. Spread over the previous layer.

***Topping (4th layer)
Other half of cool whip, thawed
½ cup candied pecans, chopped
½ teaspoon butter, melted

Top with cool whip. Sprinkle candied pecans on top. Place dessert in refrigerator for at least 2 hours to set before serving. ~ Enjoy!