WannaBe Chef

Recipes and randomness from Amanda's kitchen.

Creamy Jalapeno Ranch Dip January 30, 2012

Filed under: Dips/sauces/dressings,Sandwiches — WannaBe Chef @ 11:41 am

Happy Monday!  I’m back with a cool, creamy, all-purpose dip for you.  This recipe makes a LOT of dip, and it was a little tricky to make in my mini food processor, but I figured it out (just had to do it in two batches, then combine!).  Anywho, this dressing was absolutely delicious.  It wasn’t spicy at all, though.  If you want it spicy, I would try adding jarred jalapenos since I find that they tend to be hotter than the fresh ones.

Creamy Jalapeno Ranch Dip

Ingredients:

1 1/2 cups Ranch dressing (from the bottle, or homemade)  I used bottled, light Ranch.  1 1/2 cups is almost a whole bottle.

1/2 cup sour cream  I used light sour cream.

one  bunch of cilantro, stems removed

one large fresh jalapeno, de-seeded and coarsely chopped

one 7 oz. can chopped green chiles  I used the smaller can, it was less than 7 oz.

a large garlic clove, roughly chopped

a teaspoon of salt  I used less, maybe 1/4 – 1/2 tsp.

juice of one lemon  I used half a lemon

Instructions:

Pulse all ingredients in a food processor until smooth.  I would imagine a blender would work, too.  Taste and adjust ingredients as desired.

Wayne and I dipped Doritoes in this, and it was really good.  For dinner, I put it inside turkey wraps with lettuce, tomato, and cheese.  Mmm, mmm!  Today, I plan to use it as salad dressing.  I think it would be really good drizzled on burritoes, enchilladas, or tacos or used as a dip for raw veggies.  The possibilities are endless!

 

Advertisements
 

I got nothin’ December 9, 2011

Filed under: Beef,Sandwiches — WannaBe Chef @ 10:47 am

I am running on about 4 hours of interrupted sleep, thanks to my beautiful, almost-7-month old daughter who still doesn’t sleep.  I can sleep when I’m dead, right??  Well, I just wanted to share one of our dinners with you while she’s taking one of her infamous 20 minute “naps.”  We’re still on Wayne’s menu for the week.  When he came home with these frozen, sliced steaks in a box, I was less than excited.  I was thinking, mmmm, processed, salty, mystery meat sandwiches!  Can’t wait!

But I was pleasantly surprised when I turned the box over.  Ingredients?  Beef.  Sodium?  25 mg.  Kinda high in fat, but it’s steak, what do you expect?

So I sauteed some onions and cooked the steak slices with some Worchestershire, steak seasoning, salt and pepper.  Then I toasted some sub buns under the broiler, piled them high with the steak/onions and some swiss cheese, and returned them to the broiler until nice and bubbly.  Omg, these sandwiches were SO good.  (I promise the sandwich wasn’t as monsterous in real life as it looks here!)

 

Chicken sammies October 24, 2011

Filed under: Chicken,Sandwiches — WannaBe Chef @ 9:41 am

I really dislike the word “sammie,” because all I ever think of is Rachael Ray saying it in her annoying voice haha.  However, I’m too tired to come up with another post title.  Wayne was gone this weekend to be in his best friend’s wedding in Michigan.  Macy and I didn’t go, and I was pretty bummed that we had to miss it, but that’s life.  He got back yesterday afternoon, so my grocery-getting happened later in the day than usual.  I usually make something that requires more time on Sundays, because I can, but I just wanted something quick this week.  Avocadoes and chicken were on sale, and I was in the mood for a big sandwich, so this is what I came up with….

Crispy Chicken and Avocado Subs

I really wanted these on french baguettes, but apparently if you go shopping after 3 pm, no baguette for you!  I did find these pretzel rolls, though, and they were pretty tasty.

Ingredients:

  • 1 boneless, skinless chicken breast, butterflied and halved, pounded thin
  • 1 egg, beaten
  • Panko bread crumbs, seasoned with salt, pepper, garlic powder
  • Extra virgin olive oil for sauteeing
  • 1/2 avocado, thinly sliced
  • 1/2 tomato, thinly sliced
  • Romaine lettuce
  • Chipotle mayo (just combine mayo and chipotle and adobo in food processor to taste)
  • 2 pretzel rolls or french bread

Instructions:

  1. Season the chicken with salt and pepper.  Dredge in egg, then bread crumbs.  Place in hot skillet with extra-virgin olive oil.  Saute until golden brown on both sides and cooked through.  Add a little more oil to the pan when you flip the chicken so it gets crispy on both sides.
  2. Place chicken on pretzel rolls with toppings.
 

Tuna Melts October 7, 2011

Filed under: Fish,Sandwiches — WannaBe Chef @ 11:03 am

Our dinner last night was totally one of those it’s-Thursday-and-I’m-running-out-of-groceries-so-I’m-gonna-invent-something dinners.  I wanted tuna melts, but didn’t want it on regular bread, so I decided to use some garlic toast I had in the freezer.

Open-Faced Tuna Melts on Garlic Toast

Ingredients:

  • Tuna
  • Mayo
  • Chopped onions, pickles, celery, whatever you normally put in your tuna salad
  • Garlic toast
  • Sliced cheese

Instructions:

  1. Cook garlic toast until barely crispy
  2. Top with tuna salad and cheese
  3. Place back in oven until cheese is melted, you might need to put it under the broiler for a minute or two

 

 

Sloppy March 17, 2011

Filed under: Beef,One dish meal,Sandwiches — WannaBe Chef @ 9:38 am

Happy St. Patty’s Day, loves!  Unfortunately, I don’t have anything fun and green to share.  I’m busy today packing and getting ready to go HOME for my baby shower this weekend!  Woohoo!  We’re only going for the weekend, so it will be a quick trip.  Anywho, just wanted to share out latest dinner.  I haven’t had sloppy joes in forever, and after finding out my iron levels are low, apparently beef is just what I need to be eating at this point…

Sloppy Joes

There’s no recipe for this, I just throw some stuff into the pan like my mom used to. 

Saute:

  • 1 pound lean ground beef
  • finely chopped onion
  • finely chopped red bell pepper
  • garlic powder
  • salt and pepper

Add:

  • ketchup
  • yellow mustard
  • BBQ sauce
  • worchestershire sauce

Top sandwiches with:

  • chopped raw onion
  • pickles
  • more ketchup and mustard if desired
 

Dinner Sammie January 19, 2011

Filed under: Sandwiches,Turkey — WannaBe Chef @ 7:19 pm

Good evening, loves.  I’ve got another dinner for you, yippee!  First I just wanted to share a little bit of what’s been going on with Baby WannaBe.  I’m feeling good, and my appetite has kinda been through the roof lately.  I think I’m actually showing now, and I have to say, it’s pretty strange.  I can definitely still hide it, and it’s not noticeable to strangers, but the bump is definitely there.  Eeek!  Plus, I’ve been feeling movements for the past two weeks now, which is also quite odd.  Anywho, just wanted to share!  Maybe I’ll share a picture sometime in the future 😉

~~~

Onto dinner.  I found this recipe in one of my Cooking Light magazines and decided to give it a go.  These subs weren’t anything spectacular, they were just OK.  If I were to make them again, I would increase the seasonings in the meatballs – especially the salt.  All I could taste was the paprika.  I also took the liberty of adding some Sriracha to the slaw mix, which helped immensely in the flavor department. 

Turkey Meatball Reuben Subs
Recipe from Cooking Light magazine, December 2010

For the meatballs:

  • 1 pound ground turkey
  • 1 1/2 tsp paprika
  • 1 1/2 tsp ground coriander
  • 1 tsp minced garlic
  • 3/4 tsp black pepper
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp ground red pepper

For the slaw:

  • 1 1/3 cups packaged coleslaw
  • 1/4 cup reduced-fat Thousand Island dressing
  • 1/2 tsp paprika

Other:

  • 4 sub or hoagie buns
  • 4 slices Swiss cheese

Instructions:

  1. Combine meatball ingredients in a bowl.  Shape into 16 meatballs.  Use a cookie scoop to make it go faster.  Place onto a baking sheet that’s been covered in foil, then sprayed with cooking spray.  Broil for 8-10 minutes, turning once.
  2. Hollow out bread and reserve for another use.  Combine coleslaw ingredients.  Arrange 4 meatballs and 1 cheese slice inside each bun.  Place back under the broiler until cheese is melted.  Divide the slaw among the sandwiches.  I also put some sliced pickles on, too! 
 

A BLAT for the brat! December 8, 2010

Filed under: Sandwiches,Turkey — WannaBe Chef @ 7:10 pm

Hahaha, of course my child isn’t a brat, but I couldn’t resist making that the title.  So, I think I’m starting to get into the craving stage because somewhere throughout the day, I heard the words “BLT with avocado” and it was all I could think about.  Off to the store I went, and a couple hours later, I had this magnificent work of art…

I think that this was probably the best thing I’ve eaten this entire pregnancy so far.  It was just… heavenly.  I have no other words.   

BLATs
For 3 sandwiches

Ingredients:

  • 9 slices turkey bacon, cooked in skillet
  • 3 large tomato slices, thinly sliced
  • 9 thin slices of avocado (about half an avocado worth)
  • Romaine lettuce
  • Miracle Whip Light
  • 6 slices lightly-toasted, wheat bread

Instructions:

  1. To assemble 1 sandwich – spread mayo on both slices of bread.  Top one half with lettuce then one tomato slice.
  2. Place 3 slices of avocado and 3 pieces of bacon on the other slice.
  3. Slap the 2 sides together and chow down!