Want a delicious and nutritious dinner in no time, well I have it here for you today. This recipe is from a friend of mine, Marie, who is also a fan of the site.
I got this recipe from her a couple of years ago and we made it a few times and really liked the wonderful flavors in this easy wrap. I came across it again and it worked for the most hectic of nights. I had an evening meeting for BonBon magazine that I am now an editor for and Ken had to work late. Everything was already to be assembled for a late night meal and it was as delicious as I remembered. This one if a keeper!!
Spicy chicken and smokey jalapenos with creamy avocado and couscous, you have it all in this wrap!!!
A fantastic blend of spicy chicken and smoked jalapenos with creamy avocado and couscous!!
3 jalapeno peppers
¼ cup light mayo
1 Tbsp. canola oil
2 tsp. chili powder
½ tsp. dried oregano
3 skinless chicken breasts
⅔ cup couscous
¼ tsp. salt
2 Tbsp. canola oil
2 Tbsp. lime juice
½ tsp. sugar
pinch of pepper
half of an avocado, diced
½ cup kernel corn
1 plum tomato
On a baking sheet, broil the jalapeno peppers, turning occasionally, for 7-10 min. or until blackened. Let cool slightly. Remove skins and seeds, chop finely. Stir 1 tsp. of the chopped jalapeno into the mayo and set aside.
In a bowl, mix couscous with the salt. Add ⅔ cup boiling water, stir once then cover and set aside for 10 min. Whisk together the remaining jalapeno, oil, lime juice, 1 Tbsp. water, sugar and pepper. Stir into couscous. Stir in avocado, corn and tomato.
Meanwhile, stir together oil, chili powder, and oregano and then brush all over the chicken. Broil on a greased baking sheet for about 5 min. per side or until chicken is no longer pink inside. You can BBQ the chicken if you prefer. Cut chicken into thin strips.
Take tortilla shells of your choice and spread the mayo mixture over each tortilla, leaving a 1″ border. Starting just below the center of the tortilla, mound couscous filling, top with chicken and fold and roll up as usual for a tortilla.
I looked back through the archives on this lovely Monday morning. Thinking of sharing something a bit lighter. The Black Bean and Butternut Squash Quinoa Wraps jumped out at me. These have been a huge hit not only in our home but I made them for the teachers at Amber’s school for an appreciation lunch and they thought they were fabulous.
I love a wrap for dinner or lunch, we will be making a Chicken Couscous Wrap this week for dinner. They are fast and easy and the whole family loves them as they can build them themselves. I hope you try this delicious vegetarian option for your next meal. ENJOY!!
It is cookbook review time again and I have a winner of a cookbook for you today!!! I adore sandwiches but even better are paninis. A quick and delicious dinner awaits you with seemingly endless recipes from this cookbook. Nothing could be faster, easier and more tasty than a well built scrumptious panini. We loved flipping through the pages of 200 Best Panini Recipes to find one to try for you!!!
This recipe called for an Italian crusty roll, something I had never tried in my panini maker. With a little adjustment for height, the sandwich turned out amazing.
This recipe book has 16 all-new photos to make you drool over paninis. They are an Italian fast food in Italy but seem so much more gourmet with all their wonderful ingredients!!
The author has put her own spin on some of the more traditional recipes like the Classic Reuben Panini or the Monte Cristo Panini. Plus there are so many more that are so creative like the Roasted Chicken, Brie and Pear Panini or the Smashed White Bean, Avocado and Bacon Panini. We will be making so many more from this cookbook for sure!!
Look at all the wonderful ingredients that are crammed into this drool worthy sandwich, delicious!! I hope you get this cookbook and try so many more recipes like this fantastic one. ENJOY!!!
A panini that is crammed full of wonderful flavors of a club sandwich and then has the gorgeous addition of shrimp.
1 tomato, thinly sliced 1
1⁄4 tsp salt 1 mL
1⁄4 tsp freshly ground black pepper 1 mL
2 Italian rolls, split 2
1 tbsp olive oil 15 mL
1⁄4 cup mayonnaise 50 mL
8 oz medium shrimp, cooked and halved 250 g
2 oz Swiss cheese, thinly sliced 60 g
4 slices bacon, cooked crisp 4
1 large avocado, sliced 1
To me, this is the perfect recipe, with the ideal mix of ingredients. Make sure you have extra napkins ready before you bite into this sandwich — you will need them!
If you have leftover grilled shrimp from a cookout, they would be wonderful in this recipe.
Remove the flesh of an avocado by cutting it in half lengthwise. Twist it open, leaving the pit on one side. Gently strike the pit with a large, sharp knife (I use my French knife) and twist again to remove the pit. Using a large soup spoon, scoop the flesh from the skin and slice it. Avocado flesh browns easily once it is sliced;
to keep browning to a minimum, sprinkle it with lime or lemon juice.
Sprinkle tomato slices evenly with salt and pepper; set aside.
Place rolls, cut side down, on a work surface and brush crusts with oil. Turn rolls over and spread with mayonnaise. On bottom halves, evenly layer with shrimp, cheese, bacon, avocado and seasoned tomato. Cover with top halves and press gently to pack.
Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.
The author Tiffany Collins Blackmon is a nationally recognized culinary professional. She has had numerous appearances on shows like Good Morning America, HGTV, Home Shopping Network and E! Entertainment Television.
Paninis are super easy for a Weekday Supper and the flavors of brie, apple and ham together creates something memorable.
Every time I go to Ontario I end up going to Springridge Farms and my girlfriend Karen gets this sandwich but without the ham as she is a vegetarian. For some reason I am always enticed to get another seasonal sandwich. The last time I was there I got the turkey and stuffing sandwich with cranberry sauce. Oh ya baby was that good!!!! Anyway I wanted to make that sandwich to share with my family as Karen has always raved about it and I see why!!!
What a great combination of flavors, sweet, slightly spicy and with amazing melty brie cheese. You can’t go wrong!!
Your family will gobble down this sandwich and ask for more!!
Apple, Brie and Ham make a memorable combination of flavors!!
1 small wheel of brie cheese, sliced thin
8 slices of good quality ham
1-2 apples thinly sliced
8 slices panini bread
Red pepper jelly
Butter the outside of the bread, turn over onto a work surface and spread one slice with red pepper jelly. Top with apples, ham and brie cheese. Top with the other slice of bread and toast in a panini maker until cheese is melted and the sandwich is heated through and toasted on the outside.
I love veal or chicken parmesan!!! One of our favorites, so I started thinking about something slightly different. Little mini sliders!! Kids will go crazy for these plus the whole family will love them too. They are quick and easy especially with store bought tomato sauce.
Crispy chicken and melty mozzarella and parmesan, oozing with a great tomato sauce. You have to try these little sliders. Add your favorite tomato sauce!! Make it your own!! ENJOY!!
Cut each breast into 5 pieces. Add salt and pepper to taste in the flour. Add the garlic, oregano, basil, salt and pepper to taste in the bread crumbs. Arrange three dishes, one with the flour, then one with the egg and lastly one with the bread crumbs. Dredge the chicken in the flour, then egg and then bread crumbs.
Heat the tomato sauce in a small pot and keep warm.
In a large fry pan add the canola oil and heat over medium heat. Fry the chicken until lightly browned and cooked through. Place the chicken in a 9 x 13″ pan and top each with mozzarella cheese and a grating of Parmesan. Broil until the cheese is lightly browned and melted.
Slice each slider in half. Place a dollop of tomato sauce on the bun and top with the chicken followed by another dollop of sauce. Serve immediately.