Posts tagged recipe

Southwest Chicken Salad Sandwhich

What do you do with the leftovers from a beer can chicken?

The logical answer to me this morning was Southwest Chicken Salad for lunches.

Here is my recipe that I made up this morning…

1/2 cup leftover chicken, diced
1 Tbs. minced onion
2 Tbs. minced orange or red pepper
2 Tbs. canned corn with chiles, drained
4 Tbs. drained and rinsed black beans
3-4 Tbs. vegetarian mayo
1/2 tsp. chipotle powder
1/4 tsp. each of the following:
chili powder, cumin, garlic powder
salt and pepper to taste

Mix all together and spread on your favorite bread or roll. Enjoy!
This should make enough for a couple large sandwiches. If you had a whole cooked chicken, you could increase this to make enough for any weekend gathering.

I’ll leave you today with a photo of Bean from this weekend of chillin’ and grillin’. She loves to sit out in the yard!

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Tangerine French Toast

2 eggs

1/2 cup milk, I use soy milk

1/2 tsp. vanilla extract

dash of salt

1 Tbs. oil, plus more for cooking

Rind from 1/2 of a tangerine, minced

1/2 tangerine squeezed

ground pepper to taste

Use a peeler to take off 1/2 of the rind from your tangerine and mice finely.


Combine, egg, milk, vanilla, oil, salt and minced rind to a shallow pan and whisk together. Then squeeze in the juice of 1/2 of the tangerine.


Place slices of bread into liquid mixture to soak, turning after a few minutes to coat evenly. Start heating your pan on medium heat setting with a little oil.


When pan is hot, place the slices of soaked bread on the pan. I use a cast iron stove top griddle… any griddle or large skillet will work fine. Cook until golden brown on each side.


Serve while hot, top with butter, syrup and a sprinkle of powdered sugar. Enjoy!

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