Chicken & Pecans Sandwich#Foodieextravaganza

This chicken sandwich is amazing, the combination of grapes with pecans, mixed in with a creamy mixture of mayonnaise, Dijon mustard and honey go so beautiful with perfectly juicy chicken. It's so easy to make and always ready to go, you pack it up and take it to work or school, this can be packed for lunch too. The Sandwich bundt bread is homemade.

Serves 2
Ingredients
½ Cup Shredded Chicken - I used leftover roasted chicken
½ Cup Torn Lettuce Leaves
1 Scallion - greens and white chopped
1 Tablespoon Raisins or Dried Cranberries - I used raisins
¼ Cup Toasted Pecan - roughly chopped
6 Red Seedless Grapes - cut in 4 pieces
1 Tablespoon Hot & Sweet Sauce
4 Tablespoons Mayonnaise
2 Triangle s Cream Cheese (room temperature)
1Teaspoon Dijon Mustard
1 Teaspoon Honey
1 Teaspoon Lemon juice
¼ Teaspoon Black pepper powder
Salt to taste
A Dash of All Purpose Seasoning - garlic powder
For the Homemade Bundt Bread
Ingredients
For The Dough
150 Grams All Purpose Flour
3 Grams Instant Yeast
10 Grams Caster Sugar
½ Teaspoon Sea Salt
2o Grams Butter
1/4 Cup Warm Milk
Warm water to knead as required 

Method
For the Bundt Bread 

Knead dough with warm water and leave it aside covered till double in volume.

When the dough has risen , take on the work surface and deflate it. Roll it into a log and place it in a small greased bundt pan. Bake it in a preheated oven at 200°C for 20 to 25 minutes. Take this out on to a cooling rack. Let it cool completely. After 3 -4 hours then use it to make the sandwich. I baked this bread the previous day.

The next day I sliced this bread to make the sandwich.

Just mix the mayonnaise, honey, cream cheese, lemon juice, Dijon mustard, black pepper powder, all purpose seasoning, salt to taste, well taste and then add any extra seasoning according to your taste if required.
Mix all the lettuce, chicken, scallions, grapes, raisins and pecans well, then add the prepared mayo dressing and toss it well.

Slice the bundt bread and then place the filling in the it.

Serve and Enjoy!!

Labels: Foodie Extravaganza Party, Chicken, Pecans, Grapes, Lettuce, Homemade, Bread ,Serves Two

For Foodie Extravaganza Party, November 2021 the theme is Pecans. See here for other Pecans recipes:   

• Autumn Flavored Rice Pilaf  by A Day in the Life on the Farm
• Autumn Pecan Sourdough  by Culinary Adventures with Camilla 
• Candied Pecans by  Karen's Kitchen Stories
• Chicken & Pecans Sandwich by Sneha's Recipe
• German Chocolate Banana Bread by The Spiffy Cookie
• Jalapeño Pecan Cheese Ball by  Food Lust People Love
• Pecan Chutney by Magical Ingredients
• Pecan Long Grain and Wild Rice (Instant Pot) by Palatable Pastime

Grilled Grapes & Paneer Sticks#SundayFunday

This grilled skewers is a lip-smacking appetizer/starter, a wonderful party pleaser. I have also sauté veggies too along with them. It's healthy and delicious.

Ingredients
1 Cup Grams Grapes
200 Grams Paneer / Cottage Cheese - cut into cubes
1 Carrot- cut into sticks
1 Small Green Capsicum/Bell Pepper -diced
1 Medium Potato - boiled and cut into wedges
2 Medium Tomato - de seeded and cut into wedges
For The Marination
½ Teaspoon Dried Parsley
½ Teaspoon Salt
½ Teaspoon Sweet Chilli Preserve/Jam
½ Teaspoon Sweet Paprika
¼ Teaspoon Bezar Spice -Homemade
1 Teaspoon Balsamic Vinegar
1 Tablespoon Heaped Olive Oil

Method

Mix all the ingredients for marination well, add all the paneer, grapes, coat them in the marinade and keep it aside. 

Then add the tomato, potato, carrot, coat them in the marinade. Keep aside for 30 minutes.
Thread the paneer and grapes on wooden skewers.

Heat a grill pan add the veggies - tomato, potato wedges, carrot along with the marinade and sauté till they are grilled /charred, remove them on to a plate. In the same pan grill the paneer and grape skewers.

When done serve them and enjoy!! 

Crisp paneer with sweet  grapes and veggies taste fantastic.

Labels : Paneer, Cottage Cheese, Grilled, Appetizer, Party pleasers, Healthy, Starters, Grapes, Carrot, Tomato, Potato

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah Rose Hills of Making Miracles 

Sunday Funday: Happy Valentine's Day! Today let's celebrate romance.!

• Beet-Kissed Savory Goat Cheese Truffles by Culinary Adventures with Camilla
• Chocolate Dipped Strawberries by Amy's Cooking Adventures
Chocolate Chip Strawberry Cake Mix Cookies by  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 

• Strawberry Almond Crumble by Food Lust People Love
• Watermelon Mousse by Mayuri's Jikoni
• Wild Rice Stuffed Pork Tenderloin by A Day in the Life on the Farm

Vegan Aloo Rice With Fruity Nutty Veg Salad- A One Pot Meal

This is quick instant one pot meal.  Quick to make and really delicious.  A complete and comforting meal. Its Vegan and Gluten free too.   
Ingredients
1.1/2 Cups Basmati Rice
1 Large Potato - scrubbed and cut into wedges
1 Large Onion - sliced
1/2 Teaspoon Red Chilly powder
1/2 Teaspoon Pav Bhaji Masala
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Kasoori  Methi
3 Black Peppercorn
2 Petals Star Anise / Bardian
1 Bay Leaf
1 Veg Seasoning Cube
1/4 Teaspoon Salt or to taste
2 Tablespoons Chopped Coriander Leaves
3 Tablespoons Oil
2.1/2 Cups Hot Water

For the Fruity  Nutty Veg Salad
3 Green Grapes - cut into two
3 Black Grapes  - cut into two
2 Kiwi - cut into slices
3 Cherry Tomatoes  - cut into two
3 Iceberg Lettuce leaves -  finely chopped
1 Fried Green Chilly- de seeded and finely chopped
White Sendav Namak to taste
1 Cup Yogurt - beaten
2 Tablespoons Fried Masala Peanuts

Method
For the Fruity  Nutty  Salad

Mix all ingredients well into a serving bowl and refrigerate, till it time to serve.
For the Rice

Wash and soak the rice.  Keep aside.

In a pressure pan heat 2 tablespoons oil and fry the potato wedges on medium high flame till golden.  Remove it on to a plate with a slotted spoon.  In the same oil fry the onions till golden, remove them and keep aside.  In the same oil fry the green chilly for the salad.  Keep aside.

In the same pan add the remaining  tablespoon oil  , add the bay leaf, peppercorns and star anise, half of the fried onions and fry for a minutes.  Now add the rice , little coriander leaves, turmeric, chilly powder and pav bhaji masala fry for a minute.  Add the soup cube, kasoori methi and salt to taste.  Mix them well add hot water and close the cooker, on high flame take 2 whistles. 

Let the cooker cool, open and add the fried potatoes, coriander leaves and mix lightly with a fork.

Serve garnished with fried onions, coriander leaves.  

Enjoy with  Fruity Nutty  Salad  and roasted papad.    A delicious and comforting meal.  Very tasty.

Labels : Rice, Potato, Fried Onions, One Pot Meal, Vegetarian, Salads, Grapes, Masala Peanuts, Cherry Tomatoes, Kiwi, Iceberg Lettuce, Rice, Vegan, Gluten free

Overnight Oats With Grapes & Strawberry's#FantasticalFoodFight

This is an excellent combo that matches so well together. Topped with sliced strawberry's this was a icing on the cake.. an oatmeal beauty.  

Yum Yum, you will definitely love overnight oats. 

Single Serving

Ingredients
¼ Cup Quick Oats
1/3 Cup Milk
5 + 5 Green & Black Grapes - sliced in half
3 Tablespoons Fresh Yogurt
1 Tablespoon Honey
4 Strawberry's - sliced

Method

Add  the oats  and pour the milk in a jar

 Top it with sliced grapes

Pour the fresh yogurt. Drizzle the honey and place the sliced strawberry's

Cover it with spill proof silicone lid and refrigerate overnight.  

The next morning carry it with you to office or enjoy for breakfast, hassle free, healthy and delicious. 

My NotesCan use maple syrup instead of honey.

Labels :  Oats, Breakfast, Overnight Oats, Grapes, Strawberry, Healthy, Fantastical Food Fight

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical "food fight" recipes this month !

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Check out the other recipes below!

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Ajo Blanco – Chilled White Grape And Almond Gazpacho #soupswappers

Our Host Paula Begley,  for this month soup swappers event gave us this theme "Summer can be soup season! Show your readers how to beat the heat with chilled soups".

Ajo Blanco is a popular Spanish soup and  I’m beating the heat  with this chilled, quick and tasty soup.

The weather here in summer is so hot that's is impossible to cook.   Making such no cook soups is a blessing, just blend all the ingredients and chill it in the fridge and have it whenever you feel like. 

For this soup you require almond meal and I have  made it at home.  Scroll for the recipe below.

I have used a white wine vinegar, white grape juice instead of cold water to blend the soup and to give this an awesome flavour used fresh parsley.

 Just organise all the ingredients and blend them together. Its  ready.

Makes 2 to 3 servings
Ingredients
1/4 Cup Homemade Almond meal - see below for the recipe
1 Clove Garlic
2 Slices White bread - crust removed
1 Cup White Grapes juice  or Ice cold water
2 Medium Cucumber - chopped
1/4 Cup Olive oil
1 Tablespoon Parsley
2 Tablespoons White Wine Vinegar
1/2 Teaspoon  Level Salt
1/2 Teaspoon Pepper powder
Parsely for Garnish
Grapes for Garnish 

Method

To make the Grape Juice

Place the seedless grapes in a blender 

blend it completely.

Strain the juice in a fine strainer

Ta Da... Grape juice is ready. Chill it in the refrigerator.

The white grape juice or water used to make the soup should be ice cold. 

Peel and slice the Cucumber, mince the parsley. Select white bread that is about a day old, remove the crust and tear to pieces.  

In a blender add the bread slices,  almond meal,garlic, cucumber, few grapes , parsley and vinegar, run the blender for a  minute.  Now add in the olive oil and half of the cold grape juice (or water), the salt and pepper and run the blender till well  blended.  

Add the rest of the grape juice (or water) till the soup reaches the consistency you are comfortable with.

Since I liked the texture of this soups a little grainy , added a few grapes and almonds in the end, running the blender for just 15 seconds. 

Pour the soup from the blender into a bottle or a container  and chill, covered, in the fridge, for at least an hour, until ready to serve.

 Serve cold, garnished with slices of grape, sliced almonds and extra virgin olive oil drizzled on top. 

How to make Almond Meal

First to  blanch the almonds - place the unsalted almonds in a pan of boiling water for 3 - 4 minutes.  

OR  I just microwaved the almonds with enough water so the almonds are immersed for a minute. Kept them in the microwave for 3 -4 minutes 

and  you will see the skin has started to loosen

 then rubbed away the almond peel with your fingers to removed the skin.  Blanched almonds are ready.

Place these on a dry clean towel  to dry completely underneath a fan it may take few hours or a day depending on the room temperature.

When completely dry, then in a small mixer grinder, grind 1/3 cup almonds at a time, just pulse the mixer, ( do not run the mixer continuously or else it will start leaving oil) two or three times.  Remove this on to a plate and then add the next batch in the mixer grinder.

Here your homemade almond meal it ready.  Keep this in a a zip lock bag and store this in the refrigerator and use whenever required.

My Notes 

Can substitute sherry vinegar for the white wine vinegar.

Labels : Soup, Chilled Soup, Spain, Soup Swappers, Grapes, Healthy, Instant Mixes, Homemade, Ajo  Blanco, Homemade Almond Meal

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