This is a quick and easy meal. I used Aldi brand chicken patties, and they were very good. I used American cheese, and my sandwiches were assembled in less than 15 minutes. I recommend getting a good toast on your bread and adding the sauce to the chicken and cheese and not directly to the bread, or it will get soggy.
Cook chicken patties as recommended on packaging.
Toast your bread.
In a sauce pan, add tomato sauce. Add 2 tsp garlic powder, and 1 Tbsp Italian seasoning. Stir and heat over very low heat until boiling.
Stack your chicken with cheese and 2 Tbsp sauce, top with bread, and enjoy!
Strawberry shortcake is a great summertime treat. Fresh strawberries are only here once a year in the north, so when they come around you should always enjoy this sweet treat. You can freeze this syrup to preserve it, or you can can it. But, if you plan to use it, just simply store it in the fridge. Simply chop some strawberries and heat for a while and then you’ve got a diverse topping for ice cream, filling for pastries, or the main ingredient for strawberry shortcake. Find my recipe for pound cake here and stay cool!
Clean your strawberries.Using a cutting board, cut the tops off your strawberries, then cut your strawberries into slices. Cut about 1 to 1 1/2 cups (more if you prefer it less sweet).
In a medium saucepan, add 1/2 cup of sugar and your sliced strawberries. Heat over medium heat and stir often. Remove the syrup from heat when it thickens up to your desired consistency.
Remove from heat, let cool at room temperature for 1 hour, or place in a container, and cool in the fridge for 20 minutes. Serve with pound cake.
Pound cake is delicious on it’s own, and this one certainly is no exception, however, pound cake is also the base for another popular treat, strawberry shortcake. Tomorrow’s post will be how to make the strawberry syrup for your sweet treat. The only weird thing about this recipe is the need for 1/2 an egg, to accomplish this, I beat an egg in a side bowl, then added 1/2 to the mixture, and fried the other half for an egg sandwich. This cake is very sweet, and can be served topped with ice cream, or just powdered sugar.
Heat your oven to 350 F.
In a bowl, mix together 1 1/4 cup sugar, 1/2 cup of softened butter, 1/2 tsp vanilla extract, and 2 1/2 egg.
Once mixed, add a pinch of salt and 1/2 cup of milk and mix. Add 1/2 tsp baking powder, and while mixing, slowly add 1 1/2 cup flour, then mix until the batter is smooth.
Grease a loaf pan. Pour batter into your greased pan, then bake for 55 – 60 minutes or until a tester comes out clean.
Smoothies are a sweet treat, and are especially refreshing in the summer. Smoothies use fruit and usually ice and some other liquid base. Milkshakes use milk and ice cream. I did use a dairy base for my smoothie, but you can feel free to use any alternative you’d like. I had recently gone to the store and bought strawberries and bananas, but my strawberries were starting to go bad, so the best option Josh and I had was smoothies, to make a dent in the remaining carton. Josh and I also don’t have an Ice cube tray yet, so we improvised by freezing the fruit instead. You can add more milk if you want a thinner smoothie, but this recipe will make 2 very large and thick smoothies.
Place 3 bananas and 1 1/2 cups of strawberries in the freezer, and leave until frozen solid, about 3 hours.
Remove the fruit from the freezer. Cut off the banana peel, and slice all 3 bananas. Rinse off the strawberries. Cut off the tops, and half. Place cut fruit into a blender.
Add 2 cups of vanilla yogurt into the blender. Add 1 cup of milk, and add the blender lid.
Pulse the blender 4-5 times to begin to crush the frozen fruit, then turn the blender on high and blend for 1 minute.
Right now my garden is just starting to get it’s feet off the ground. I don’t have as much lettuce or radishes as I would need for this recipe, but soon I’ll have more than enough! The proportions I used were too small to taste the lettuce or the radishes. You could feel the texture, but it was mostly just chicken flavoring. I used some frozen dinner rolls I made several days ago, you can find the recipe here. I only used about half my chicken breast because I’m just cooking for my husband and I, and so I labeled and froze the other half. If you follow me regularly, you will notice I’m going to start freezing more stuff. That is because Josh and I finally got the upright freezer from my mom’s house, and we are trying to fill it to help it’s efficiency. So, I froze the extra chicken that day. Finally, the hot sauce really does help with the flavors of the sandwich, without it, the sandwich would need some other predominate herb or flavor to pair with the strong chicken flavor. If you plan to use your whole chicken, you can season it before baking, and that will help tremendously!
Despite how flavorful this was, I don’t think I’m going to be making this again. I never grew up with radishes, and I did have a mild allergic reaction that night, so I can only conclude it was from the radishes. I will likely be posting many more recipes with radishes though, because my garden is just full of them! I’m not allergic to anything else to my knowledge, so hopefully that’s the only food I’ll have to be wary of!
Bake one chicken breast at 400 F for 30 minutes or an internal temp of 165 F is reached. Let rest for 10 minutes.
In your serving bowl, tear about 2 hand fulls of lettuce, and dice up 8 radishes. Mix together in serving bowl.
Place cooled chicken into a bowl, and using an electric mixer, beat until all you chicken is shredded, about 5 minutes. Add 1 cup of chicken to your serving bowl and mix.
Throw some sweet pickles in a chopper and pulse till fine, or use sweet relish or tartar sauce. Add 4 Tbsp relish to 1/2 cup mayo, and add 2 drops of hot sauce. Mix together.
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