Summer Blue Crab Salad

Tags

crab, entree, food, foodie, recipe, salad, sandwich

My parents were visiting us for the holiday weekend. Yesterday, my mom and I made a tasty crab salad for lunch. It was the perfect light and refreshing crab salad for a Sunday summer lunch!

First, I want to emphasize that in no way should imitation crab meat be use. It wouldn’t REALLY be crab salad! Second, In the photos you may notice that I used 1 whole red pepper. The next time I make this crab salad, I will definitely use 1/2 red bell pepper and 1/2 yellow bell pepper (which I already noted in the ingredient list).

Summer Blue Crab Salad ♥ Young Wifey’s Blog

Ingredients: 
16 oz. can of blue crab claw meat, 1/2 red bell pepper, 1/2 yellow bell pepper, 5 stalks of celery, handful of fresh cilantro, 3 Tbsp. mayo

Directions:
Dice the celery and peppers. Chop the cilantro. Mix together cilantro, peppers, celery, and mayo. Lightly toss in the crab meat. Serve chilled.

*If you wish, serve on a bed of mixed greens or on a toasted and buttered bun.

XOXO,
Young Wifey

Chicken, Spinach & Pepper Sandwich

Tags

chicken, food, foodie, hoagie, hometown, lunch, postaday2011, provolone, recipe, red pepper, roasted red peppers, roll, sandwich, spinach

Back home there’s this pizzeria and it makes the most delicious chicken sandwich I’ve ever had. Part of what makes them so fantastic, are the local Amoroso rolls. Unfortunately, I can’t get them here. So I do my best with what I’ve got. I know this is easy and you don’t really need a recipe, but I just wanted to share my hometown favorite.

Chicken, Spinach & Pepper Sandwich

Ingredients:
rolls, chicken breasts, marinade (I like to use Italian or balsamic vinegar),  baby spinach, roasted red peppers, provolone cheese

Directions: 
Use chicken into small bite size pieces and marinate overnight. Cook chicken in a medium-sized frying pan over medium heat. Once chicken is finished, add spinach and sauté. When chicken is wilted, add roasted red peppers to warm. Top with provolone and heat until melted. Stuff the yumminess into a roll and enjoy.

Is there a sandwich that you just love?

Grilled Brie, Pear & Spinach on Rosemary Bread

Tags

brie, brunch, easy recipe, food, foodie, gourmet, grilled cheese, grilling, lunch, luncheon, pear, postaday2011, quick & easy, quick recipe, recipe, rosemary bread, sandwich, spinach, vegetarian

Grilled Cheese for the Adults

Grilled Brie, Pear & Spinach on Rosemary Bread

 

 

I used last night’s rosemary bread recipe and made smaller sandwich sized loaves for this recipe, but you can slice a loaf to make these tasty sandwiches.

Ingredients:
fresh-baked rosemary bread, butter, brie cheese, red pear, Anjou pear, baby spinach leaves

Directions:
Thinly slice brie and pears. Layer bread with brie, pears and spinach. Butter outside of bread and grill. Serve warm!

What is your favorite grilled cheese variation?

Curried Chicken Salad

Tags

chicken, chicken salad, lunch recipe, pita, recipe, sandwich, tea sandwich, wrap

Once in a while I enjoy lunch at a local brewery. Despite their menu changing seasonally, my favorite remains a staple. I crave their curried chicken salad often, so tonight I made my own.

Curried Chicken Salad

Ingredients:
3 boneless skinless chicken breasts, 3 stalks celery, 1 c. red seedless grapes, 1 medium apple, 1 c. mayo, 1 heaping Tbs. curry powder, lemon juice, 1 Tbs. mince onions, whole wheat Pitas or whole wheat wraps, lettuce

Directions:
Cook the chicken breast using your favorite method (grill, bake, boil, etc…) and set aside to cool. Mix together mayo, curry and minced onions. Chop celery into small pieces. Core and cube apple, dip in lemon juice. Slice grapes in half and set aside. Mix together curry mayo, chicken, celery, grapes and apples. Open pita or wrap, line with lettuce and scoop in some curried chicken salad.

My notes on this chicken salad:
I my like chicken salad to have large filling chunks in it, chicken salad should not be spreadable (not canned chicken for me). I always use golden delicious apples. Anytime I use curry, I use metal or glass bowl to prepare, store and serve it. Plastic and wooden bowl seem to absorb the curry. I like to slice avocados and add them to my pita. Yum!

Enjoy! Now if only I have a cherry kriek or raspberry lambic…