I haven’t blogged a recipe lately, so I thought I’d share one of the family favorites. You can do this for an afternoon snack or even for a meal.
Ingredients: Patties (Beef or turkey), Buttermilk ranch dressing, green leafy lettuce, parmesan cheese and medium soft taco flour tortilla.
Prep: Boil or grill the patties, add spices and seasoning to flavor. Cut in half and set aside. We use the sun-dried tomato flavored turkey patties so no extra seasoning is added. Wash and dry the lettuce, then cut off the bottom so all you have left are mostly leaf.
To make: Lay the tortilla flat on a plate. Place two pieces of lettuce on the tortilla. on top of it, place the two halves of the patty. Drizzle some ranch dressing. Sprinkle some parmesan cheese. Roll it up and enjoy!
You can get creative, it’s a very simple dish to make and is one of those dishes that can be healthy and the kids will still love it!
I love cooking with wine. Most of it makes it in the pan. Here’s another dish, great for entertaining or just dinner. This took me about 20 minutes to make and five seconds to eat. You can make a healthier version by grilling, but we’re talking spring in the Pacific Northwest people. It’s in the 40’s out there! For today, we are pan searing indoors.
Ingredients: 1 lb. boneless, skinless chicken breast, thawed. 2 cups white wine (I used pino grigio, but any white wine will work, even riesling). 4 tbsp butter. 1 tbsp olive oil. 1 bundle or about 1 lb. asparagus. About 1 tsp salt. About 1 tsp pepper.
Wash the asparagus, cut the bottom off. To know how much to cut off, take the end of the asparagus between your thumb and forefinger and bend until it breaks. Discard the bottoms and cut asparagus in half, place in a dish where you can soak it in 1/2 cup of wine.
Cut up chicken in strips. Size and shape is up to you. The smaller the pieces, the quicker it cooks. Set heat to medium high. Place chicken and 1 & 1/2 cups wine in pan and cover. It should start boiling in about 5 minutes. Mix it around and add salt and pepper. I don’t measure. I use rock salt and peppercorn and crank the grinder over the pan to sprinkle some on the chicken. So 1 tsp. of each may not be enough, or too much. Use your best judgement according to your taste and health requirements.
Mix, then cover for another 2 minutes. Chicken should be cooked by now and wine should be almost gone (if the pan is dry and the chicken is not yet cooked, add another cup of wine for the chicken to cook in).
Increase heat to high. Add the butter, olive oil and asparagus (with the wine it soaked in). Mix around and cover for about 2 minutes. Take lid off. Sauté to mix flavors around and burn off the wine while charring parts of the chicken and asparagus (takes less than 5 minutes). That’s it. Plate, serve and manja!
I’ve used this as an appetizer, but I’ve also used it as a main dish with some pasta, pesto and marinara. Either way, everyone enjoyed it.
If you’re like me, when someone says “Turkey” I immediately think thanksgiving or too healthy to be delicious.
Well… I just found a way to make Turkey more appealing in flavor, while still keeping it somewhat healthy. These are great for lunch or dinner and best for entertaining. Another bonus… Kids love to make it and “gobble” it up. Okay, enough with the puns… here we go! We have three types of Sauces. Italian, Asian and Mexican turkey sliders.
Serving Size: 16 sliders
Bread: Use Ciabatta or dinner rolls, not exceeding 2.5 inches in diameter or on all sides.
Meat Patties: 2.5 lbs. lean ground turkey. 1 tsp. kosher salt. 1 tbsp. magi seasoning. 1 tbsp. Worcestershire sauce. 1 tsp. parsley (chopped or flakes) and 1 tsp. cilantro (chopped or flakes).
Preparation & Cooking: Mix all together (Make sure meat is thawed). After thoroughly mixing all together, roll into 1.5 inch balls. Flatten to 3.5 diameter patties. Use a skillet or frying pan to cook. Heat should be set to medium high. Drizzle a tsp. of olive oil and cook your patties. Set aside patties on a plate and keep the frying pan going. We’ll need the pan and grease for the sauce.
Sauce: Using frying pan and grease from cooking the patties, turn the heat up to high. Mix in 1 tbsp. crushed garlic and brown. After garlic is brown, add 1 tbsp. balsamic vinegar and mix for 10 seconds, then see below for following steps:
For Italian turkey sliders in a bowl, put together 2 tbsp. freshly grated parmesan cheese. 3 tbsp. mayonnaise. 3 tbsp. Caesar salad dressing. 3 tbsp. Ranch dressing. 1 tsp. freshly crushed peppers. Mix all ingredients. Pour the sauce from the frying pan over this and continue to mix. Spread on both top and bottom insides of bread. Layer: Bottom bread, turkey patty, 1 slice tomato, basil leaf, top bread. Serve with freshly tossed salad. Enjoy with a glass of Syrah!
For Asian turkey sliders using the same frying pan after the garlic is browned and the balsamic vinegar mixed in, put 8 to 10 cups shredded cabbage (You can buy a coleslaw mix at the store and use that). Add 1 tsp. sesame oil and 1 tsp. magi seasoning. Mix all together until the cabbage is more than half-cooked. Use 2 tbsp. or a scoop to put on your patty before placing the top bun. Serve with some mini lumpia. Enjoy with cranberry vodka tonic!
For Mexican turkey sliders using the same frying pan after the garlic is browned and the balsamic vinegar mixed in, thinly slice gold (yellow) sweet onions. Brown it, add a tsp. of cumin and put on your patty, then place some spicy jalapeno potato chips before placing the top bun. Serve with some tortilla chips, salsa and pico de gallo. Enjoy with cold cerveza!
Sometimes you want to get creative but have no time to do everything from scratch. I have several “semi home-made” methods with store-bought roasted chicken. Here’s what I did with it today.
My daughter and I would play “Top Chef” at home. She would pull ingredients from the refrigerator and the pantry, then I have 30 minutes to come up with a meal… not just a dish, but a whole meal.
Unlike Top Chef, my ingredients are pretty normal. I don’t normally have eel, black licorice or exotic mushrooms around the kitchen. Today, she pulled these ingredients, along with some left overs from the roasted chicken we had the other day.
For those who don’t know my food blogging style, I am not as detailed as a real food blogger. I just slap things together most of the time but feel free to ask me anything if you need more detail. The ingredients are, corn bread mix, 2 cans of chili, 2 tbsp steak sauce, 4 tbsp bbq sauce, Baja mix veggies and roasted chicken (I normally get the herb flavored roast, but you can choose any type that will go with the sides). Let’s get started!
- Cook the corn bread following the package instructions, but add 1 cup of the Baja mix veggies for every 7 oz bag of corn bread mix.
- Follow heating instructions of chili, adding the steak sauce and bbq sauce – depending on how you like your chili, adjust the amounts of steak sauce and bbq sauce you add.
- Heat up your roasted chicken in the oven, microwave or pan.
- Plate it up.
My favorite was how the corn bread turned out. That was a pleasant surprise and that I was done plating under 30 minutes! Have fun with it if you try this! Happy cooking.
For this recipe,
The most dangerous cake recipe!
I got this recipe from my former boss. I’ve made it several times since with my kids for a midnight snack while giggling over boys and nail polish colors. I’ve served it on occasion while entertaining… making the cake was the main event. I must say it is good with some coffee ice cream with a drizzle of Bailey’s or with some old-fashioned vanilla ice cream and a dallop of whipped cream. You can have fun with it, use your imagination!
4 tablespoons flour
4 tablespoons sugar
2 tablespoons real cocoa – not hot chocolate mix
1 egg 3 tablespoons half & half – or milk
3 tablespoons butter – melted
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
You’ll need a large coffee mug.
Add dry ingredients in the coffee mug and mix well. Add the egg and mix thoroughly. Pour in the half & half and melted-butter, mix well.
Add the chocolate chips (if using) and vanilla extract, mix again. Put your mug in the microwave and cook for 5 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2).
“A recipe everyone should know!”
And why is this the most dangerous cake recipe in the world? Because now, we’re only 5 minutes away from chocolate cake at any time. Enjoy!
For last Friday’s girls’ night, we decided to get creative.
My guests brought their own toppings and drinks…
I provided glasses…
two dozens 8-inch pizza crust and a gallon of pizza sauce (both purchased at Cash & Carry) . I had my oven set to 425 degrees and covered the bottom grill with foil. We were able to cook 6 at a time (directly on the top grill, placed mid-high) and took about 12 minutes for each batch. Keep it in an extra minute or two for a crunchy crust. The cheese dripping to the foil was burning and produced smoke in my kitchen, which added a “wood fire” flavor so I just kept the vent on high and had the windows open to stop my fire alarms from screaming. Here are the ones I was able to photograph (before the wine kicked in). Drum roll please….
Margherita pizza – Pizza sauce, pesto, mozzarella, tomatoes, basil leaves, crushed garlic, olive oil and balsamic vinegar.
Chicken BBQ pizza – BBQ sauce, chicken sautéed with red onions in bbq sauce, 4 blend cheese and parsley.
Classic Hawaiian – Pizza sauce, Canadian bacon, pineapple, Colby & jack cheese and green onions.
Garden Pizza – Marinara, Italian squash, zucchini, bell peppers, carrots and Asiago.
We ate, we drank and we were very merry! Clean up didn’t take long. At the end of the night, this was all that was left…
This dish is not only easy to make, but is also a party favorite!
Prep time: 10 minutes
Cooking time: Less than an hour!
Ingredients for Curry Potatoes: 1 can coconut milk (approx 13.5 fl oz), 1/2 stick of unsalted butter (1 whole is better, but not if you’re watching your weight), 2 lbs. red potatoes (cut each potato into 8 pcs, leave skin on), 1 bunch spinach (cut stems off and then into 3 strips), 4 stems of fresh thyme (each stem about 5 inches), 1 cup chicken broth, 4 cubes curry paste (See samples of curry paste below). You can choose the spice level. I usually get the mild one and offer spices to my guests to add the extra kick. Medium is also safe.
Now let’s cook! Wash everything (Potatoes, spinach & thyme… not the butter). Set heat on medium high, use any kind of pan that will hold your ingredients. Start with the butter and thyme. Once butter is melted and the thyme has been swished around in it for a minute, add the potatoes. Mix it around on high to coat the potato, then pour in the chicken broth. Your kitchen should start smelling good. Cover for 5 minutes, leaving it on high. Make sure it does not burn, adjust your heat down to medium if needed or slide the pot back and forth over the heat while keeping it covered. We are trying to infuse the flavor of the stock into the potato. Next, add the coconut milk. Every time you add a new ingredient, mix everything around. If the thyme leaves have fallen off by now, carefully pull the stem out of the pot, if not then it’s ok to wait till the end. Cover for 5 minutes, leaving it on high. Next, add the 4 cubes of curry paste. They usually come with 8 cubes. Scatter the 4 cubes in the pot and push it under the sauce. Cover and leave on medium for 15 minutes stirring every now and then. Now add the spinach, stir then cover and leave on medium for 5 minutes. Let it simmer for an additional 20 minutes on low. Best served hot off the stove. Make sure all curry paste cubes have dissolved and stir very well to ensure good distribution of flavor.
Garlic Pita Recipe
Ingredients: A pinch of sea salt, Pita bread (5 pcs of the 7″ rounds), 1/4 cup olive oil (extra virgin is best), 3 cloves of garlic (freshly peeled, not the bottled kind) and 5 big leaves of fresh basil.
Let us begin! You can do this while cooking your curry. Crush garlic (a good way to get your aggression out) and put in a small bowl. Add the pinch of salt and 1/4 cup olive oil. Mix around. Now fold the basil in half and cut off the its spine and stem, then slice it up into little strips (no thicker than 2 pennies). Add basil to the bowl, mix it around ad let it sit for a few minutes. Then spread it on the pita using a spoon or marinade brush or even with your hands. Pre-heat oven to 325 once you set your stove to low for your curry to simmer. On a cookie sheet, place the greased pita and let sit while the oven is pre-heating for 10 minutes then cook it in the oven, middle rack for 10 minutes. To serve, cut into 8 pieces (like little slices of pizza).
You can pour the curry in a bowl and place it on a bigger plate so you can spread the pita slices on the plate for easy dipping access. Enjoy!
PS… I will not be held responsible, if your friends start to frequent your house for this app…. just a warning!
24 Mozzarella balls. 24 Grape tomatoes. Basil leaves. (Optional) Traditional Basil Pesto Sauce & Spread.
Bamboo skewers (Can be found in most groceries, at least 4 – 5 inches in length with a knot on one end. You can use long toothpicks or regular 6 inch skewer sticks) and sauce brush.
Take a skewer and stick one mozzarella ball, followed by a basil leaf (poke on one end of leaf, one tomato, the other end of the same basil leaf and a mozzarella ball. Lightly salt with sea salt. (See picture)
OPTIONAL: If you do not use a basil leaf, brush with the pesto sauce (Enough that all surface is coated) and no need to salt. Plate, serve and enjoy. Best served cold. You can prepare during your party or before your guests arrive.
Ingredients: 2 cups Chicken strips (1/2 X 2 inch – Baked, grilled, fried or roasted chicken breast), 1 cup chopped tomatoes, 1 cup chopped yellow onion, 1/2 cup chopped cilantro, 1 lime, 1 romaine lettuce, 2 cups crushed tortilla chips (Not finely crushed) and ranch dressing. In a small bowl, combine tomatoes, onions and cilantro. Squeeze the lime over the mix and add 2 pinches of kosher salt. Mix and set the salsa aside. Cut up the lettuce in 1/2 inch strips, wash to clean and put in a bigger bowl. Put in 1/4 cup ranch dressing (Depending on the size of the lettuce you may need less or more. But use enough to coat the lettuce lightly). Add the chicken strips and drizzle a bit more ranch to very lightly coat the chicken. Add the salsa, and mix everything together. Before serving, add the crushed tortilla chips and mix/toss. Serve and enjoy! This goes great with the garlic cheese bread.
The picture shown is a variation of this recipe. The ranch dressing was blended with pico de gallo instead and was served without the tortilla chips because of this no carb diet I’m on. I bought an 8 ounce tub and slowly added the ranch dressing (about 1/2 a cup). I used a whole roasted lemon pepper chicken, de boned and cubed the meat. I cut 2 whole romaine lettuce in 1 inch strips. Cut up a lemon into 8 wedges. I put all the ingredients in its own bowl and set up the assembly line. Took less than 10 minutes to prepare, made 10 servings.
This took me 20 minutes to prepare, using left over grilled steak. Servings 6-8
Inspired by the Filipino dish called Pancit lomein (I think I spelled that right). Oriental style noodles are packaged in balls and usually come 12 to a pack. Each is about 3 inches in diameter uncooked. Follow the instructions on the package on how to cook the noodles. I just boiled some water, drop 6 noodle balls in there, kept it in for 3-5 minutes and placed the cooked noodles in the strainer. I used two forks to spread them out a bit. Still in the strainer, I put about two tbsp Maggi seasoning, 1 tbsp garlic powder and 1 tbsp sesame oil and mixed it around. Because the noodles are still hot, it sucks in the flavors. Set aside uncovered.
If you don’t have cooked meat, you can stir fry some chicken pieces. I’ve used de-boned and skinned thighs and used 4 to 5 thawed and fully defrosted thighs. Slice it in stir fry size (1/2 x 1/2 X 1 inch). Heat 1 tbsp. sesame oil on high. Sauté 3 cloves (crushed) of garlic. 3 chives chopped (in 1/4 inch pieces) with the chicken for 3-5 minutes or until meat is cooked and browned. Flavor with 2 tbsp oyster sauce. Then mix in 3 bunches of bokchoy or one small Chinese cabbage (Cut in 1 inch strips) and stir for a minute. You can use any meat and add more vegetables. This recipe is very forgiving. While sautéing the meat and vegetables, slowly add the noodles in until all are in the wok or pan. Add Maggi as needed, scoop some up in a bowl and enjoy!
If you have cooked meat, prepare the same way, just takes less time to cook.
Inspired by the Filipino fried chicken, goes great with banana ketchup!
1 Game hen, cut in half. Thawed, washed and patted dry. In a ziplock bag (One with a seal and big enough to fit your meat), squeeze 1/2 small lime, 1 tsp. balsamic vinegar, 1 tsp. sea salt, 4 tbsp. soy sauce, 2 tbsp. olive oil, 1 tsp. cummin, 1 tsp. garlic powder. Place meat in the bag of marinade and massage for a minute. Place in the freezer for 20 minutes before cooking.
Cook in a skillet. Set heat to medium high, place meat skin up with marinade in the skillet, cover for 10 minutes. Take lid off, turn the pieces around, cover for another 10 minutes. Take lid off (keep it off) and put heat on high. Pan starts to dry and have some oil from the marinade. Feel free to add a bit more oil if you have to. Just enough to pan sear until cooked inside and the skin is a combination of gold and brown.
Great with a spinach and tomato salad with sesame ginger dressing and some steamed rice.
3 Breast Patties.
3 pieces Pita bread.
3 TBSP chutney
3 TBSP mayonnaise.
I purchased the cooked chicken breast at Wal-mart, but I’m sure it’s available at any grocery store in the frozen food section. The Deshi chutney can be found in the Asian section by the Indian food, I got mine at a mediterranean grocery store. There are several kinds of chutney, this is the green one (Coriander). Hot is good, it gives a bit of a kick. Pita you can get at the bread or frozen food section as well.
Heat up the chicken according to the product instruction. While I had the 3 patties in the microwave for 3 minutes, I was heating up the pita bread on my non stick skillet, stove on high at 30 seconds each side. Slice the tomatoes thinly. In a bowl, mix mayo and chutney.
Spread the mayo and chutney mix on each pita bread. Cut the pita and chicken patties in half. On one half of the pita, place a layer of tomatoes, 2 half patties, then top it with another half pita, cut it in the middle and serve.
You can add cucumbers and lettuce if you want. That’s it! Easy to make and great for entertaining.
Ingredients: 2 lbs salmon (defrosted, cut into 4 pcs). 10 cloves garlic, crushed. 1/2 stick butter. 8 oz sliced white mushrooms. 10 oz ready to eat spinach. 1 lemon. 1 tsp salt. 1 tsp basil. 1 tsp parsley. 1 tsp olive oil.
With the stove on medium, drizzle olive oil in your frying pan and place the salmon with the skin face down. Squeeze the entire lemon, then sprinkle the salt and basil on all pieces, cover for 5 minutes. Meanwhile, place a 2 qt sauce pan on the stove set on high. Drizzle some olive oil and half of the crushed garlic, saute for 2 minutes then place the mushrooms and mix enough to coat most of the mushrooms with oil and garlic. Cover for 2 minutes, then mix again and add 2-3 pinches of salt for flavor. Now add the spinach (stuff it all in there) and cover for 2-3 minutes.
Back to the frying pan, sprinkle the remaining crushed garlic on all salmon pieces then flip it so now the skin is facing up. Set the stove on high, cover for 1-2 minutes. Flip the fish again and press down on pan, leave uncovered for 2 minutes.
Back to the sauce pan. Take the cover off, place over the sink and drain the liquid created by the mushrooms and spinach. Create a hole in the center and place the butter until it melts. Mix and add a couple more pinches of salt. Now serve by placing the salmon on a bed of spinach and mushrooms. Drizzle the parsley over the food…. Enjoy!
Keep in mind that stove heat may vary. If the time I used to cook is not enough to cook your food, adjust accordingly.
What happens when you’re stuck at home, snowed in, starving and there’s nothing in the fridge because you’ve been procrastinating going to the grocery? You check out the freezer!
So what happens if all you have is a bag of Brown & Serve French Bread Sticks, a pound of beef chuck and a bag of shredded four cheese blend that you forgot about? You make Mini Phillies! Thank goodness I stock up on those grill mate marinade spices, now I shall create some yummyness.
I boiled the pound of beef chuck just enough to be able to cut it up in thin slices, added half the packet of spices (Peppercorn & Garlic) in the pot with just enough water to make sure your meat is under water. After a few minutes I took the meat out, cut it in half and put it back in for another three to five minutes before I sliced it thinly and set it to the side. Turn the broiler on.
Get a skillet or frying pan out, set stove on high heat. Add enough olive oil to sauté thinly sliced onions ( about 1/2 of a medium-sized yellow onion) and beef. Add the onions when the oil is super hot, then once it’s golden brown, add the beef. Sauté for a minute, add the rest of the grill mates packet and mix to coat all the meat with it. Add a tsp. of balsamic vinegar, mix all of it around for a minute or two and set aside.
Place the bread sticks open-faced on a cookie sheet. Put some beef on the bread and top it with cheese. Broil it till the cheese melts and that’s it… fold the bread and chow down after letting it cool down a bit so you don’t burn yourself.
I don’t know how many servings this makes because it all depends on how much beef and cheese you put on your bread. I was able to use the whole bag of bread (8 pcs). It’s a pretty friendly recipe, just have fun with it. To serve for appetizers, cut in half diagonally, sprinkle freshly chopped parsley before serving. Enjoy!
So it is the day after Easter and you have a dozen or so of hard-boiled eggs in your fridge. Here’s an easy recipe for egg sandwiches.
One dozen eggs
1/4 cup French fried onions
1/4 cup Ranch dressing
1 tbsp Mayo
Salt & Pepper to taste
1 tbsp cilantro flakes
1/8 cup crispy bacon optional
Peel eggs, mash and mix everything. Bacon is optional, You can add the ingredients a little at a time to reach desired texture. Refrigerate for 1 hour. Serve in a bowl with pita, Hawaiian rolls, sliced bread, wheat crackers or torn tortilla wraps on th side or simply make egg sandwiches and serve. You can even chop lettuce and add a cup on the side before serving. Enjoy!
Ok, so it’s steak night! I’m so excited, since all I’ve been eating are cucumbers and boiled chicken breasts for two weeks. Anyway, I found a great mix of seasoning to have that grilled taste without cooking outside or using rubs or oils!
Here we go…
2.5 ponds T-bone steak, washed. 1 tbsp salt (mixture of kosher and sea), 1 tbsp cumin, 1 tbsp cilantro flakes, 1 tbsp chili powder, 1 tbsp ground pepper. Rub on the steak like you were a masseuse! Now we’re ready to cook!
Put stove on high, use a frying pan with a lid. Once the pan is hot (I started heating it up before I washed my beef), put your steak in the pan and cover. You will see the smoke circulating in there, which is fine. Do not put any oil, it’s not needed. I use a non stick pan.
I kept it on each side (pan always covered) for 3-4 minutes heat on high then another 2 minutes on each side on medium. Depending how you like your steak will determine how long you keep it in there, you be the judge.
Because of my diet, I thinly sliced the meat and immediately wrapped it in fresh baby spinach, held it with a toothpick to warm the spinach for a minute, then ate it. Mmmmm it was good. But you don’t need to do it that way. You can chop it up and make soft tacos by piling it up on a tortilla lined with freshly chopped romaine hearts, a squeeze of lime then top it off with fresh salsa! If you go this route, might I suggest a chilled cerveza be within reach.
1 cup white sugar
½ cup butter
1½ cups flour
1 tsp baking soda
1 tsp salt
Cream sugar and butter then add eggs and fruit. Beat until blended. Add dry ingredients and bake in a greased loaf pan at 350 for 55-60 min. You can add nuts or craisins. If you do, mix a cup of your favorite nuts and raisin mixture. Sprinkle on top of the batter before baking.
- 8 ounces best-quality bittersweet or semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon liqueur, such as triple sec or framboise (optional)
- Unsweetened cocoa powder, for rolling
- Put chocolate into a large heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high heat; pour over chocolate in bowl. Stir in liqueur, if desired. Cover with plastic wrap; let stand 10 minutes. Stir until smooth. Let stand until thick, about 15 minutes.
- Pour chocolate mixture into a shallow 8-inch dish or pie plate. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 30 minutes.
- Using a teaspoon or a 1/2-inch melon baller, scoop balls of chocolate mixture, transferring them to a baking sheet lined with parchment paper as you work. Refrigerate truffles 10 minutes.
- Using hands dusted with cocoa powder, dip each truffle in cocoa powder to coat, then quickly shape truffle into a rough round. Refrigerate truffles in an airtight container until ready to serve, up to 2 weeks; before serving, reshape into rounds, and roll each truffle in cocoa powder, if desired.
Thank you Martha Stewart for this simple recipe!
Ingredients: Store bought roasted chicken (herb, traditional, lemon goes best), ranch dressing, 1 romaine lettuce , 2 tomatoes, 12 branches cilantro and 4 plain tandoori bread. Prep time: 10 minutes. Take the chicken off the bone and shred or cube. Cut lettuce to palm size. Slice tomatoes to thumb nail size. Pluck cilantro off its stem. Cut tandoori in half and heat up by toaster or microwave. Assemble: Take a leaf of lettuce, put 2 tbsp of chicken, sprinkle tomato and cilantro, drizzle ranch dressing and place on top of tandoori. Fold in half and bite in!
You can get creative and try spreading butter and garlic on the bread before toasting it. You can use an oven or toaster oven for that. As for the toppings, you can add cucumber, not include cilantro (Not everybody likes that), add cheese and olives or even change the dressing or type of chicken. It all depends on your taste. I’ve found the combo I put together is simple in preparation, in the pocket and flavor.