Blog Archives
Quick Recipe: Easy Chipotle Chicken Club
Sandwiches are a magical food. They’re delicious and handy. Yet they come in every variety possible, limited only by your imagination. I consider myself a sandwich connoisseur of sorts and am always crafting new ones for lunch. This one was inspired by one I eat frequently at a local restaurant. I took my own spin on it and was pleased with the results enough to share the recipe.
Chipotle ranch is slowly growing in popularity. It’s nothing new, but it’s certainly hit it big over the past decade thanks to its pairing with sandwiches and onion rings. This particular chicken sandwich is relatively smooth thanks to the addition of french fries, however don’t think that that means it’s bland. Chipotle ranch and cheddar are an awesome combination, and form something with formidable tang, without being too in your face. Your choice of chicken depends on personal preference, but I recommend using breaded cutlets since the breading adds some more flavor. Best of all, this sandwich in general can be made with mostly things lying around the house. Nothing too luxurious. That makes it perfect for throwing together as a quick lunch or even dinner!
Smoothie Sunday: Cherry Lemonade Smoothie
I really like cherries, so I wanted to try to use them in a smoothie. I also decided to make it even more summer-y by making it cherry lemonade flavor. The main problem with this smoothie was that I was using fresh cherries and don’t have a cherry pitter. Needless to say, removing all the pits was a major pain in the butt. However if you can find cherries whose pits have already been removed, or have cherry pitter, this smoothie will go a lot easier.
What you’ll need…plus lemon juice because somehow I forgot to take it out for the picture.
Quick Recipe: Creamed Spinach Grilled Cheese
I know this sounds like kind of a strange sandwich, and it probably is, but stick with me on this one. Despite being a national chain, Boston Market has my favorite creamed spinach around. I’m not sure how they do it, but it’s just really good. It’s not too cream-y, not too spinach-y and it just tastes good. We somehow had some leftover at my house the other day, and I really wanted to eat some of it for lunch, but I didn’t want to just sit there eating creamed spinach because that wouldn’t be a very satisfying lunch. So I decided to make a sandwich out of it. And it was really good! You can use whatever creamed spinach you like, it doesn’t have to be Boston Market, but I can’t guarantee it will work as well (additionally, if you want to use fresh spinach leaves instead that’d probably work too. I’d recommend using baby spinach leaves though).
Smoothie Sunday: Spiced Nectarine Smoothie
I wish I could say I had some awesome inspiration for this smoothie. But in reality it was inspired by me being told to use these nectarines before they go bad. So I looked up what flavors go well with nectarines. And there you have it, the spiced nectarine smoothie. It may not have impressive origins, but it is tasty!
Ingredients picture
Quick Recipe: Fish-less Ponzu Sauce
Ponzu sauce is a simple dipping sauce served alongside various types of meats in Asian cuisine. It has a lemony base to it, being a bit more tart than other comparable sauces. On a more topical note, it’s great for dipping tempura into! The only problem? Most recipes for it call for dashi flakes, also known as fish flakes or fish powder. Gross. So in my infinite pickiness I decided to design an alternate version of the sauce that doesn’t use that nonsense. I present to you this ponzu sauce recipe without fish in it. I found that onions add a slight pungency that the fish flakes or fish stock would add to it in actual ponzu sauce. The resulting sauce tastes just as good, and pretty similar to more authentic versions with fish in them. It’s tart and dry, and goes great alongside grilled meats, vegetables, tempura, and other Asian treats.
The Poor Couple's Food Guide 
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