lunch – Florida Girl Cooks http://floridagirlcooks.com Seeker of sunshine + exquisite food Sun, 03 Feb 2019 18:29:26 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.1 96532064 Salt Block Salad http://floridagirlcooks.com/salt-block-salad/ Tue, 05 Apr 2016 21:15:52 +0000 http://floridagirlcooks.com/?p=990 Who knew that a big chunk of salt could be so versatile in creating an array of foods from appetizers to desserts? I love my salt block and I am left extremely satisfied every ...

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]]> Who knew that a big chunk of salt could be so versatile in creating an array of foods from appetizers to desserts? I love my salt block and I am left extremely satisfied every time I cook with it. You would think that such a huge block of salt would leave your food with a strong salty flavor but it imparts just enough of the salt flavor to enhance the flavor of your food. I wanted to make a salad for our family dinner recently and put together some of my favorite fresh ingredients atop the salt block just a few minutes before serving. Even my two toddler sons enjoyed it! Feel free to pair this with San Pellegrino’s Aranciata Rossa for a citrus kick! I hope you enjoy this perfect salt block salad this spring or even summer!

salt block salad, salt block, salad, cooking with a salt block, easy entertaining, healthy eating, dinner, lunch

Salt Block Salad

Ingredients

1 – 8 oz package of pancetta, coarsely shredded
6 oz of cherry tomatoes, halved
1 – 8 oz bag spinach, stems removed
1 tbsp thyme leaves
1 tbsp olive oil
1/4 tsp freshly cracked black pepper

Prepare

1. Coarsely shred pancetta and place around the outter part of the salt block.
2. Place spinach all around the center of the circle on the salt block.
3. Top with tomatoes, thyme, and freshly cracked black pepper and drizzle with olive oil. Serve and enjoy!

Salt Block Salad
Serves 4
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Save Recipe
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1 - 8 oz package of pancetta, coarsely shredded
  2. 6 oz of cherry tomatoes, halved
  3. 1 - 8 oz bag spinach, stems removed
  4. 1 tbsp thyme leaves
  5. 1 tbsp olive oil
  6. 1/4 tsp freshly cracked black pepper
Instructions
  1. Coarsely shred pancetta and place around the outter part of the salt block.
  2. Place spinach all around the center of the circle on the salt block.
  3. Top with tomatoes, thyme, and freshly cracked black pepper and drizzle with olive oil. Serve and enjoy!
Florida Girl Cooks http://floridagirlcooks.com/

salt block salad, salt block, salad, cooking with a salt block, easy entertaining, healthy eating, dinner, lunch

salt block salad, salt block, salad, cooking with a salt block, easy entertaining, healthy eating, dinner, lunch

The post Salt Block Salad appeared first on Florida Girl Cooks.

]]> 990 PROSCIUTTO, FIG, AND MANCHEGO SANDWICHES http://floridagirlcooks.com/prosciutto-fig-and-manchego-sandwiches/ Mon, 17 Aug 2015 03:57:45 +0000 http://floridagirlcooks.com/?p=517 By now those of you tuned it are either cool with the fact that I am obsessed with figs or you’re thinking I am a big fig snob. Whatever it be…I am still going ...

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]]> By now those of you tuned it are either cool with the fact that I am obsessed with figs or you’re thinking I am a big fig snob. Whatever it be…I am still going to be obsessed with figs, and maybe just borderline snobbish about my coveted figs. Having a tree and having made it work here in Florida, considering they fare much better in slightly, is something I am pretty proud of. The following are some pictures of my beautiful fig tree and my fig tattoo, yes that’s a real tattoo of a ripe brown turkey fig, and yes the tattoo is a direct conviction of my fig snobbery, don’t judge. 

Onto the moral of the fig story…figs are good on just about anything, well at least for me they are. Ha! I wanted to create a late summer sandwich that would include figs and some other savory items you might usually find on a summer-like charcuterie board. So along came Dijon mustard, fig jam, manchego, and prosciutto and since it needed some greens in it arugula complimented everything else on that list rather nicely. Boom my perfect back-to-school teacher lunch. Yes, I am still teaching full time and best of luck to all of my fellow teachers today on our first day back with our students. Teacher friends…print this recipe as it makes a nice lunch that will have your other teachers friends leaning over your shoulder in the teacher’s lounge, craving a bite, of your sweet and savory prosciutto, fig, and manchego sandwiches. Teacher or not, enjoy this sandwich as a way to bring the summer to an end. Not that I am trying to rush anyone or anything…summer you have my permission to stay indefinitely. 

prosciutto fig and manchego sandwiches, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

prosciutto fig and manchego sandwiches, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

prosciutto fig and manchego sandwiches, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

prosciutto fig and manchego sandwiches, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

Prosciutto, Fig, and Manchego Sandwiches

Ingredients

8 slices of Italian bread
4 tsp Dijon mustard
2 tbsp fig jam
1 cup arugula, stems removed
1 package prosciutto (usually will contain 8 slices)
6 ounces Manchego cheese, sliced thin
8 figs, thinly sliced

Prepare
1. Toast bread until golden in color and remove from toaster/toaster oven.
2. Spread 1/2 tsp Dijon mustard on each slice of bread followed by 1/4 tbsp of fig jam over the Dijon.
3. Place the arugula onto all of the bread slices, evenly so that they cover the bread.
4. Next fold two slices of prosciutto onto each layer of arugula on only four slices of bread.
5. On the same four slices of bread, place one to two slices of Manchego cheese onto the prosciutto.
6. Top the same four slices with sliced figs and close sandwiches.
7. Serve and enjoy!

Prosciutto, Fig, and Manchego Sandwiches
Serves 4
Write a review
Save Recipe
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Prep Time
10 min
Cook Time
4 min
Total Time
14 min
Prep Time
10 min
Cook Time
4 min
Total Time
14 min
Ingredients
  1. 8 slices of Italian bread
  2. 4 tsp Dijon mustard
  3. 2 tbsp fig jam
  4. 1 cup arugula, stems removed
  5. 1 package prosciutto (usually will contain 8 slices)
  6. 6 ounces Manchego cheese, sliced thin
  7. 8 figs, thinly sliced
Instructions
  1. Toast bread until golden in color and remove from toaster/toaster oven.
  2. Spread 1/2 tsp Dijon mustard on each slice of bread followed by 1/4 tbsp of fig jam over the Dijon.
  3. Place the arugula onto all of the bread slices, evenly so that they cover the bread.
  4. Next fold two slices of prosciutto onto each layer of arugula on only four slices of bread.
  5. On the same four slices of bread, place one to two slices of Manchego cheese onto the prosciutto.
  6. Top the same four slices with sliced figs and close sandwiches.
  7. Serve and enjoy!
Florida Girl Cooks http://floridagirlcooks.com/
prosciutto fig and manchego sandwiches, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

prosciutto fig and manchego sandwiches, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

prosciutto fig and manchego sandwiches, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

prosciutto fig and manchego sandwiches, sandwiches, late summer, lunch, healthy lunch, figs, manchego, prosciutto, the other lunch meat

The post PROSCIUTTO, FIG, AND MANCHEGO SANDWICHES appeared first on Florida Girl Cooks.

]]> 517 CRANBERRY-PECAN CHICKEN SALAD SANDWICH http://floridagirlcooks.com/cranberry-pecan-chicken-salad-sandwich/ Mon, 12 Jan 2015 22:19:20 +0000 http://floridagirlcooks.com/?p=568 This is my go-to recipe during the week when time is of the essence and my originally planned out meal falls through, which tends to happen more often than I’d like but then again…this ...

The post CRANBERRY-PECAN CHICKEN SALAD SANDWICH appeared first on Florida Girl Cooks.

]]> This is my go-to recipe during the week when time is of the essence and my originally planned out meal falls through, which tends to happen more often than I’d like but then again…this isn’t so bad to fall back on. It is the perfect combination of flavors and texture all in a protein filled, hearty cranberry-pecan chicken salad sandwich. I hope you find yourself enjoying this recipe very soon!

Cranberry-Pecan Chicken Salad Sandwich

Ingredients
2 chicken breasts (bone-in, skin-on)
1/4 cup pecans, toasted and roughly chopped
1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
1/2 cup dried cranberries, roughly chopped
1.5 tablespoons shallot, minced
1/3 cup Greek yogurt
2 tablespoons light mayo (I use Duke’s but use your favorite)
2 tablespoons apple cider vinegar (or champagne vinegar)
1 tablespoon rosemary, minced
Himalayan salt
fresh cracked black pepper

Prepare

1. Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.

2. Once chicken is cool enough to handle shred chicken by placing in a stand mixer and mix for 1-2 minutes using a paddle attachment.

3. Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.

4. In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.

5. Season to taste with the Himalayan salt and fresh cracked black pepper. Chill for at least an hour until ready to serve.

 

Cranberry-Pecan Chicken Salad Sandwich
Serves 6
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 2 chicken breasts (bone-in, skin-on)
  2. 1/4 cup pecans, toasted and roughly chopped
  3. 1/3 cup granny apple, diced into small chunks (1/4-1/2 inch)
  4. 1/2 cup dried cranberries, roughly chopped
  5. 1.5 tablespoons shallot, minced
  6. 1/3 cup Greek yogurt
  7. 2 tablespoons light mayo (I use Duke’s but use your favorite)
  8. 2 tablespoons apple cider vinegar (or champagne vinegar)
  9. 1 tablespoon rosemary, minced
  10. Himalayan salt
  11. fresh cracked black pepper
Instructions
  1. Preheat oven to 375 degrees. Rub chicken breasts with olive oil and season with salt and pepper. Roast for 35 minutes until chicken is cooked through. Set aside to cool.
  2. Once chicken is cool enough to handle shred chicken by placing in a stand mixer and mix for 1-2 minutes using a paddle attachment.
  3. Mix together greek yogurt, mayo, apple cider vinegar, and rosemary.
  4. In a large bowl, combine, shredded chicken (about 2 cups), pecans, shallots, green apple, and cranberries. Toss with dressing until well combined.
  5. Season to taste with the Himalayan salt and fresh cracked black pepper. Chill for at least an hour until ready to serve.
Florida Girl Cooks http://floridagirlcooks.com/
cranberry-pecan chicken salad sandwich, sandwich, chicken, weeknight dinner, lunch, healthy

The post CRANBERRY-PECAN CHICKEN SALAD SANDWICH appeared first on Florida Girl Cooks.

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