Category Archives: Lunch

Picnic Basket Buttermilk Fried Chicken for #SundaySupper

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I was super excited for this #SundaySupper. I have never made fried chicken and thought it would be perfect of course for a picnic, which is today’s theme. I knew exactly the kind of chicken I wanted to make. Super crispy double dipped buttermilk fried chicken. The kind that you see everyone make on TV and that makes you drool.

 

I looked quickly at a recipe from Epicurious and off I went to create our own. They brined their chicken but I didn’t have time for that nor did I want to. Nothing against brining as we do it a lot when Ken smokes his chicken or turkey.

I also wanted to do a whole chicken as I remember Ken was given a lesson on how to butcher one properly when he did a BBQ smoking class. So I watched him and learned. I knew that I wanted to dredge it in a spiced flour then buttermilk and then back in flour to get an amazing crust. Ken set up the whole production in our garage. Great idea so that it didn’t stink up the house!! He then cooked this chicken to perfection for us. We succeeded making a fabulous crunchy and still juicy chicken. I think anyone would be happy to have this in their picnic basket. Here is the chicken in our picnic basket. ENJOY!!!

Picnic Basket Buttermilk Fried Chicken

5.0 from 1 reviews

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Picnic Basket Buttermilk Fried Chicken for #SundaySupper
Author: 
Recipe type: Entree
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

A super crunchy and juicy chicken!
Ingredients
  • I whole chicken, cut up into 10 pieces
  • 3 cups flour
  • 1 Tbsp. freshly ground black pepper
  • 2 Tbsp. paprika
  • 2 Tbsp. fine sea salt
  • 2 tsp. cayenne pepper
  • 2 Tbsp. baking soda
  • 2 cups buttermilk
  • Oil for deep frying

Instructions
  1. Have ready a cookie cooling rack on the baking sheet. Heat oil in a deep fryer to 350F. Mix the flour, black pepper, paprika, salt, cayenne pepper and baking soda together. Divide the flour into 2 bowls, ⅓ and ⅔. Pour the buttermilk into a third bowl. Dredge the chicken in the first bowl and shake off excess and place on the cooling rack. Dip the pieces in the buttermilk and then thoroughly into second bowl of flour. Return them to the rack.
  2. Start to deep fry the pieces making sure not to over crowd and cook for 12-15 min. until the chicken is cooked through. Transfer the chicken to another rack or paper lined plate to cool for 5-10 min. before serving.
  3. Recipe adapted from Epicurious

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To help you round out your picnic basket look at all the amazing recipes here!!

Salads and Slaws:

Sandwiches and Mains:

Desserts:

Drinks:

You can join in the chat on Twitter too: we’ll tweet throughout the day and share all of our picnic recipes. Our weekly chat starts at 7:00 pm EST. To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

 

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French Brie Grilled Cheese Sandwich

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After a long pause with Mother’s Day interrupting I bring you the final sandwich, Day 5 of 5 Days of sandwiches. Here is my take on a grilled cheese sandwich. This is a delicious and easy sandwich to make that has all the tastes of France.

Who doesn’t love a grilled cheese sandwich but sometimes it is nice to change things up. To get creative, to gain a whole new avenue of flavors. This is what this sandwich is all about. ENJOY!!

French Brie Grilled Cheese Sandwich

5.0 from 1 reviews

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French Brie Grilled Cheese Sandwich
Author: 
Recipe type: Sandwich
Cuisine: French
Prep time: 
Cook time: 
Total time: 

Serves: 1
 

Ingredients
  • 2 slices good quality panini bread
  • 4 slices brie
  • ⅓ cup shredded mozzarella
  • 6 grape tomatoes, halved
  • 1 tsp. torn tarragon
  • Butter

Instructions
  1. Butter the outside of the bread and then place all the ingredients evenly on one slice. Top with the second slice and toast in a non stick fry pan until golden on both sides and cheese is melted.

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Avocado Tomato Boats

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Well today is my birthday and you would think I would have a birthday cake here. Well I do have one for tonight prepared but it is for another post I will be doing. Today I wanted to share something with you. Something I love and it is avocado. I know they are higher in fat but it is the monounsaturated fats and they are oh so good. Nothing I love better for lunch than a quick little salad in an avocado or just the avocado with a little bit of dressing. Filling, satisfying and delicious!!

I love avocado anything, guacamole, in sushi, in salads or just alone. They fall into the fruit category but you wouldn’t think of them that way. They are ripe when the skin blackened and give way to squeezing just slightly. Careful as to not get one too ripe as it will be blackened in spots inside. They do ripen nicely in a fruit bowl at home in two to three day. I like to cut them in half and very carefully with a sharp knife bang the knife blade into the pit, twist slightly and it removes very easily. Be careful this can be dangerous. If I was using the avocado in a recipe I would then peel back the skin and remove the pulp to slice or mash etc.
This fruit is a treat at anytime!!

5.0 from 1 reviews

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Avocado Tomato Boats
Author: 
Recipe type: Appetizer/Salad/Lunch
Cuisine: American
Prep time: 
Total time: 

Serves: 2-4
 

A perfect fast lunch or appetizer
Ingredients
  • 2 Avocados
  • 16 grape tomatoes, halved
  • 1 green onion, chopped
  • ⅓ cup feta cheese, crumbled
  • 1 Tbsp. olive oil
  • ½ Tbsp. lemon juice
  • Salt and pepper to taste
  • Parsley to garnish

Instructions
  1. In a small bowl place the tomatoes, green onion, feta cheese, olive oil, lemon juice and salt and pepper to taste. Mix gently.
  2. Halve the avocados and divide the salad among the four halves. Garnish with parsley and serve immediately.

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#NoTradesies Lunches with Snack Pack Pudding

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Tired of your child trading his/her lunches away or coming home with it still in his/her lunch box. Try some of these great ideas for kids to keep their lunch and eat it. This is not a problem that I have as I have a very healthy eater. Never did let her get away with it but she also always has a good nutritious fun lunch. The opposite might happen as other kids want some of her lunch.

Get your kids involved in the process of making their lunches, explain to them what goes together and creative ways to eat their lunch. They will take pride in their lunch box and will not be so willing to trade. Creating fun and excitement with your kids lunches does not have to be time consuming. Here are some great tips to add some pizzazz to those humdrum lunches.

Think of Snack Pack Pudding as a dip. Make your kids aware of dipping and using flavors that works well together like apple slices and toffee caramel pudding.

Dipables like pineapple spears, strawberries, pear slices, apple slices, bananas, pretzel sticks, digestive cookies, animal crackers, granola bars, fruit kebabs all go great with many Snack Pack Pudding flavors.

Think of toppers for pudding to add some fun, flavor and nutrition like mandarins, mini marshmallows mixed with dried cranberries, blueberries, blackberries and grapes.

That same old sandwich in your lunchbox can get pretty boring. Pull out the cookie cutters and make some fun shapes. These sandwich cutters make for total excitement upon opening up the lunch box!! You can find them at Lunch Punch.

Try some different combos for sandwiches like cream cheese and jam, tuna and grated carrot, salmon and teriyaki sauce, to name a few.

Veggies are an important part of the lunch box too and can be quickly cut up into some fun shapes with ridges, slices and into kebabs. Perfect again for dipping.

Homemade treats are always a hit and you can control what goes in them. I make up a big batch of cookies, muffins or squares, pop them in the freezer in portion sizes and they are ready to drop into a lunch box.

A compartmental lunchbox like this one is great to add a variety of items to the lunchbox and no need to have tons of recycling either. See Easy Lunchboxes for these and more ideas.

Make the lunchbox appealing right off the start with a fun napkin. I always buy them when I see them on sale. It adds some holiday charm to the lunchbox too!. A fun utensil goes a long way also with a bright color or fun happy face shining out at them.

Always include a big bottle of water with their lunches and encourage them to also fill it up at school if they run out. Let your child pick out his own water bottle when you are shopping, again pride of ownership.

Come and follow along for more ideas on the Snack Pack Canada Facebook Page.

Coming up very soon we will be doing a giveaway for this wonderful prize pack to help you with those lunchboxes. Stay tuned!!

Disclosure – I am participating in the Snack Pack “No Tradesies” blog tour by enCompass Media on behalf of Con Agra Foods. I received compensation as a thank you for participating and for sharing my honest opinion.

  • Snack Pack pudding is made with skim milk
  • Snack Pack Juicy Gels are made with real fruit juice
  • All Snack Pack puddings have no preservatives or trans-fats
  • Snack Pack is spoonable, snackable and portably delicious

Classic Snack Pack flavours include:

    • Chocolate
    • Chocolate Fudge
    • Vanilla
    • Butterscotch
    • Tapioca

Snack Pack comes in family packs which include 12 puddings, six of each flavour. Flavours include:

o Chocolate and Butterscotch

o Chocolate and Vanilla

o Fat-Free Chocolate and Vanilla

o Chocolate Lovers (Chocolate and Chocolate Fudge)

Snack Pack also comes in exciting dessert flavours that include:

  • Ice Cream Sandwich
  • Lemon Meringue Pie
  • Banana Cream Pie
  • Chocolate Caramel
  • Toffee Caramel

 

 

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Back At School/Caprese Muffins

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Amber loves these little muffins in her lunch box. Something different. I make them fresh and we eat them all. They wouldn’t freeze well I don’t think because of the basil and tomatoes. She munches on them hot out of the oven, in her lunch box and for an after school treat. I found this recipe in Ready, Steady Lunchbox, cooking for kids and with kids. This cookbook gives you some great ideas to get you out of the hum drum life of the usual lunch box. It has beautiful bright pictures and great recipes to liven up any lunch box. I think your children will embrace the change. Get them in the kitchen helping and they will for sure eat the outcome!! Happy lunching!!

4.5 from 2 reviews

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Back At School/Caprese Muffins
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 

Serves: 24 mini muffins
 

These little muffins are bursting with the flavors of a Caprese salad.
Ingredients
  • 1 cup self raising flour
  • ½ tsp. baking powder
  • ¾ cup milk
  • 1 egg beaten
  • 1 roma tomato, finely chopped
  • 2 small bocconcini, finely chopped
  • 2 Tbsp. basil, chopped
  • 2 Tbsp. melted unsalted butter
  • Cooking spray

Instructions
  1. Preheat oven to 400F. Lightly spray a mini 24 cup muffin pan with the cooking spray.
  2. Whisk the flour and baking powder together in a large bowl making a well in the center.
  3. Whisk the egg and milk together and pour into the well. Add the tomato, bocconcini, basil and butter. Fold until just combined.
  4. Pour the mixture into 24 muffin cups dividing evenly. Bake for 25 min. or until golden brown. Cool 5 min. then pop them out to cool completely on a cookie rack.

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Recipe adapted from Ready, Steady, Lunchbox

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Back At School/Rubbermaid LunchBlox Salad Kit with 20 Lunch Ideas

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I came across this little salad kit and I thought how great is that!! Amber loves salad and wouldn’t have a problem eating any of these. Oh course if you have a pickier child then suit it to what they like. Also if you are not allowed to bring nuts to school omit them and substitute something else. All of the dressings are from Kraft, so they should be easily accessible.
It has wonderful little compartments that you can put an endless variety of toppings in. Never have that same old boring salad again. I have come up with 20 different salad ideas that you could use this little container for. Of course you don’t have to use this container, others will work well too! To read the list below I have started with the name of the salad – then what goes in the large compartment/then what to fill in the small compartments/if there are four toppings the dressing goes in the large container with the salad/if there are only three the dressing or salsa can sit up top in one of the little compartments. Hope that is clear as mud. I am very sure you will figure it out!! I have used a lot of romaine but you can substitute whatever greens you like. For lettuce I find romaine stays the freshest longest!! The set comes with a convenient ice pack too and of course a lid. Get your salad on!!

20 Salad Kit Ideas

1. Cranberry Salad – Romaine lettuce with green onions/cranberries/sunflower seeds/cheddar cheese/balsamic vinaigrette
2. Taco salad – Romaine lettuce with green onion/salsa/sour cream/cheddar cheese/Italian dressing and a bag of nacho chips
3. Nachos – Tortilla chips/salsa/sour cream/guacamole/cheddar cheese
4. Mixed Green Salad – Mixed Greens/dried blueberries/slivered almonds/raspberry vinaigrette
5. Fruit Salad – Pineapple and strawberries/mini marshmallows/shredded coconut/grapes halved
6. Caesar Salad – Romaine/croutons/Parmesan/Caesar dressing
7. Waldorf Salad – Apples diced and tossed with lemon juice/ grapes halved/mayo/walnuts
8. Asian Salad – Coleslaw/crunchy noodles/bean sprouts/Asian Sesame dressing
9. Chef’s Salad – Iceberg lettuce/hard boiled egg/ham/cheddar/Ranch dressing
10. Greek Salad – Romaine lettuce with tomatoes/cucumbers/feta/black olives/Greek dressing
11. Pasta Salad – Penne pasta/cooked chicken/mandarin orange slices/grape halves/mayo
12. Chicken Salad – Cooked chicken/green onions/celery/red pepper/mayo
13. Chipotle Mango salad – Romaine with green onions/dried mango/cooked chicken/chipotle mango dressing or a sweet onion vinaigrette
14. Creamy Bacon Salad – Romaine with green onions/halved grape tomatoes/bacon bits/creamy bacon dressing
15. Spinach Salad – Spinach salad with green onions/raspberries/walnuts/raspberry vinaigrette
16. Quinoa Salad – Cooked Quinoa/cucumber/tomato/feta/oil and vinegar dressing
17. Tuna Salad – Romaine with red peppers/tuna/hard boiled egg/oil and vinegar
18. Avocado BLT Salad – Romaine with a halved avocado rubbed with lemon (then placed back together)/bacon bits/grape tomatoes halved/ranch dressing
19. Carrot Salad – Shredded Carrots/raisins/diced apple with lemon juice/Russian dressing
20. Cheesy Cheese Salad – Romaine with green onions/cheese cubed/cheese fish crackers/three cheese ranch

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Fiji Sandwich

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We went to Fiji a very long ago, at the beginning of our marriage. It was a huge trip that included New Zealand, Australia and Hawaii. So many adventures and such a great time!! We stayed at a very small quaint resort in Fiji which served a buffet every night. What I remember though is lunch and these beautiful ham, cheese and pineapple sandwiches. Oh so good!! We made some the other day for lunch using a fresh pineapple that was grilled on the BBQ, brought me right back to Fiji. Try these you will love them!!

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Fiji Sandwich
Author: 
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Bringing ham and pineapple to a new level!!
Ingredients
  • Fresh ham, sliced thickly, enough for 4 sandwiches
  • One fresh pineapple, peeled, cored and sliced
  • Good quality cheddar cheese, sliced thinly
  • 8 slices panini bread
  • Butter
  • Honey mustard

Instructions
  1. Quickly grill the pineapple and ham on the BBQ, about 2 min. per side. Heat a panini maker. Butter the outside of the bread and spread honey mustard on the inside. Stack the sandwich first with the ham, then the cheese, followed by the sliced pineapple. Grill in the panini maker until the cheese it melted and the outside is toasted.

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Julia Child’s Lobster Cheese Souffle

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We are in week 13 now, only two more weeks to go and I am definitely going to have a void in my life when this is all over. I have so enjoyed doing our assignments. This week is the infamous souffle. Julia says, “the souffle is undoubtedly the egg at it’s most magnificent, the egg in it’s puffing power.” It surely is, what a magnificent thing to behold. You have only a few minutes to observe the souffle in it’s heights as when it starts to cool it starts to deflate. So this is something that needs to go from oven to table immediately. Julia uses a technique, that I watched on her DVD, using two spoons plunged into the middle and then you pull the souffle apart and serve.

You can add many things to a souffle like spinach, broccoli, seafood and salmon. We decided on lobster as the souffle seemed to be worthy of this seafood. It was out of this world fantastic!!!! We were all in epicurean heaven!!! This was a very memorable experience. Light and creamy and melting in your mouth. Come with us to explore this magical recipe, you will not be disappointed!!

2 Tbsp. finely grated Parmesan or other hard cheese
2 1/2 Tbsp. butter
3 Tbsp. flour
1 cup hot milk
1/2 tsp. paprika
fresh grating of nutmeg
1/2 tsp. salt
3 grinds of white pepper
4 egg yolks
5 egg whites
Pinch of cream of tartar
1/2 grated Gruyere cheese
Lobster tail
1/2 cup white wine

Butter a 7 1/2″ -8″ round souffle dish. Roll the grated Parmesan around the sides and bottom of dish. Have ready an aluminum collar that is 3″ above the dish and a straight pin to secure. Preheat the oven to 400F and set the rack to the lower third level.
Pour white wine into a small saucepan and bring to boiling. Place lobster tail in and poach for approximately 8 min. Let cool and remove meat and chop finely.

Melt the butter in a medium sized sauce pan and add the flour. Cook stirring constantly for 2 minutes. Do not brown. Remove from the heat and cool slightly. Pour in all the hot milk at once and whisk vigorously to blend. Return the saucepan to the heat and with a wooden spoon stir and let boil slowly for 3 min. The sauce will turn very thick. Remove from heat and whisk in the paprika, nutmeg, salt and pepper. One by one whisk in the egg yolks. Add cooked lobster.

In a separate bowl beat the egg whites to stiff shiny peaks. Scoop a quarter of the egg whites and stir into the egg yolk mixture. Turn the rest of the egg whites on top and gently fold in with a wooden spoon alternately adding sprinkles of the grated Gruyere cheese. Spoon mixture into the prepared dish and place the aluminum collar on and secure with the pin. Place in the oven. Reduce heat to 375F bake for 30-35 minute or until the souffle has puffed 2-3 inches and the top is nicely browned. You can slide a cake tester into the outer edge to make sure it is done.

Remove from the oven and carefully remove the collar. Bring to the table immediately and plunge two spoons into the center and pull the souffle apart. Serve onto individual plates. Lovely with a salad.

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Cowboy Corn Dogs With a Twist

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Ken has been talking about trying to do corn dogs for awhile now and then I saw a picture on Foodgawker and went to the site to grab the recipe. It is a great site called Hungry Girl Por Vida. He changed it up slightly and added a jalapeno in the middle. WOW, they were great. The kids gobbled them down in seconds and we enjoyed the ones with the jalapenos. So when you come back from the Stampede and your kids are asking for more you can whip up these little guys and they will be delighted and the big cowboys can have them with the jalapenos!!!

1/3 cup cornstarch
8 hot dogs cut into fifths
20 jalapenos slices, pickled
20 bamboo skewers
2/3 cup flour
2/3 cup cornmeal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cayenne
1 corn on the cob, grated on a box grater
1/4 cup finely chopped onion
1 egg, beaten
2 tsp. honey
1 1/4 cup buttermilk
Canola oil for frying

Fill a wok with about 3-4″ of oil. Prepare a baking sheet by lining it with paper towels.

Whisk the flour, cornmeal, baking powder and soda, salt and cayenne together. In a separate bowl combine the corn, onion, egg, buttermilk and honey. Stir the dry ingredients and the corn mixture together. Heat the oil to about 350F. Roll the hot dogs and the jalapenos in the cornstarch and then dip in the batter. Fry until golden brown flipping half way through. Fry them in batches to not overcrowd, about 6 pieces at a time. Drain on paper towel lined tray. Skewer on a hot dog then a jalapeno followed by another hot dog. Enjoy with whatever condiments you like. We enjoyed them with ketchup.

Adpated from Hungry Girl Por Vida

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French Radish Sandwich

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I have been dreaming about this sandwich for awhile now. Don’t know really where the idea came from but that France really has a love affair with the radish. They are usually served plain with salt or made into a sandwich. They are really a forgotten vegetable that can be so simple and elegant with their bright red exterior and pink hues inside. I decided to stand them up and show them off to the world. Amber loves them and often has a bag of them in her lunch box. She also loved this sandwich that was waiting for her when she got home from school. Grab a bag or bunch of them and enjoy this simple yet gorgeous sandwich.

Whole wheat french loaf, cut on the diagonal and toasted
Boursin cheese, I used the garlic and herb
Radishes, washed well and sliced
Alfalfa sprouts, or sprouts of your choice

Spread a generous amount of Boursin cheese on the toast and stand the red radishes up in the cheese. Sprinkle in the alfalfa sprouts. You are worthy of this elegant sandwich any day of the week!

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