Category Archives: Halloween Treats

Grilled Chicken Club with Sweet Potato Chips AND Give-Away Winner Revealed!

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I’ve been on a sandwich kick lately, it’s easy and the possibilities are endless. I knew there was a slight chance we would have some trick-or-treaters last night so I didn’t want to get too busy in the kitchen just in case… Well we had 2 groups, about a total of 8 kids so it wasn’t very eventful. Evan and I ate more candy than we gave out… as suspected 🙂 Below I’ll post what we dressed up as over the weekend!

Prep: 15 min

Cook: 15 min (depending on thickness of chicken).

Serves: 2

Ingredients:

  • 2 Free range chicken breasts, pounded flat with a mallet to desired size.
  • 4 Slices of cooked natural bacon, nitrate free.
  • 4 Slices of nice bread, your choice ( I used a 9 grain).
  • 1 Sweet potato
  • 2 TBS Olive oil mayo
  • 1 Lemon, juiced into mayo
  • 1 tsp ZBD Fine Herb Blend
  • 1 – 3 TBS butter for bread toasting and cooking chicken
  • Purple onion (however much you like)
  • Roma tomato (however much you like)
  • Spinach (however much you like)
  • 1 TBS Olive oil to brush on potato slices
  • 2 Slices of sharp cheddar

Instructions:

  1. Pre-Heat oven to 400 F. Slice sweet potato on a mandolin, very thin into rounds. Line rounds on a greased foiled tray and lightly baste with olive oil, sprinkle with sea salt. Cook for about 15-20 min or until done. Once almost done add cheese to melt onto chicken.
  2. In some butter cook chicken breast in large skillet on medium, season with salt and pepper.
  3. Slice produce that goes on sandwich.
  4. Toast bread lightly then add sliced to a large skillet with a bit of butter to finish the bread off.
  5. Mix up a quick aioli with mayo, lemon juice, and ZBD fine herb blend.
  6. Assemble sandwiches bread, chicken, cheese, onion, tomato, spinach, bacon, bread. Stick a tooth pick in it and there you have it!
  7. Pull chips from oven and serve with sandwich, we like to dip our chips in a yogurt based dressing like caesar or ranch.
Cheers!

The Random Subscriber Winner is…

Rufus’ Food and Spirits Guide!  Congrats!

You won a jar of ZestyBeanDog Fine Herb Blend before you can buy it! Message me with your shipping address, jendaugherty2010@gmail.com

Halloween Fun… can anyone guess who we were? I sewed Evan’s costume from scratch very last min…about 5 hours before the party, talk about last min!!! 🙂

Peanut Butter Cups… and they just happen to be gluten free!

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For all you Glutards out there 🙂 That’s what my husbands crew at work calls themselves (there’s a few gluten intolerant folks there) so no offense 🙂 Every now and then I like to make goodies for him to take in and it gives me an excuse to bake or in this case melt… sweet things because I seldom do…I’m a savory gal for the most part. I’m not going to lie… I tried them and also fed the dog a big ole peanut butter ball, which was entertaining!

Prep: 30 min

Set Time: 1 hr (no baking just melting)

Yields: 12 large cups or 24 small (cupcake tin sized)

Ingredients:

  • 3 C. Quality chocolate baking chips, use fair trade please 🙂 I used semi-sweet you can use milk chocolate if you prefer
  • 1 C. Peanut butter, I prefer the all natural kind that’s just peanuts and salt, you can even grind your own at HEB, Central Market, and Whole Foods! That’s what I did 🙂
  • 1/2 C. Powdered sugar
  • 1/4 C. Gluten free ginger snaps or graham crackers, crushed you pick your fav brand or use regular graham crackers (but they wont be gluten free).
  • 1 teaspoon Sea Salt
  • Cookie tin and liners 12ct or 24 ct tin

Instructions:

  1. Line a muffin pan with 12 or 24 paper liners. Set aside.
  2. Melt 1 1/2 cups of the chocolate in a double boiler. A microwave will work just do it in small burst of heat and stir each time.
  3. Using a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners (I found it helpful to hold them while doing so. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.
  4. Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
  5. In a mixing bowl, combine the peanut butter, crushed cookies, powdered sugar and salt. Stir with a spoon mixed well.
  6. Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.
  7. Meanwhile, divide peanut-butter mixture into 12 or 24 even amounts. (I used a plate to set them on).
  8. Remove the muffin pan from the refrigerator. Put one mound into each paper liner. Tap down each mound with your fingertips to “nest” it into the chocolate bottom.
  9. By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.
  10. Use the back of a teaspoon to smooth out the tops (alternately, use the spoon to make a swirl atop each cup).
  11. Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.
  12. Remove the pan from the refrigerator and carefully remove from tin, I placed these in a little pumpkin pale for Halloween.
Enjoy!