Prep Time: 15 minutes
Rest Time: 30 minutes Assemble Time: 15 minutes Total Time: 1 hour Serves: 15-20 people Ingredients
Directions
Step 1: Mix all the ingredients together
Step 2. Refrigerate for 30 minutes Step 3. Remove from refrigerator and drain any liquid Step 4: Spread evenly on the tortillas Step 5: Roll up Step 6: Slice into 1/2 inch pinwheels Step 7: Place on a cute platter with an ornament in the center to give it a little festive fun and serve!
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Apple Bacon Cheddar (ABC) Chicken Sloppy Joes with Homemade Rosemary and Garlic Air Fryer French Fries
Sandwiches are my husband's specialty. You have no idea and I have no idea how he comes up with the ideas for them, but they are amazing. The best part is he will make two different sammies because we have different tastes. For example, he isn't a fan of sweet or fruit in his food, but for this recipe, he made me a special sandwich. When he created his recipe of the night, he chose a Buffalo Chicken Sloppy Joe. It's like going to a restaurant and the best part is I get to try two sandwiches.
Tools You'll Want To Have:
Prep time
3 hours before cooking, you need to prep the chicken (marinade and slow cook) 2 hours before you should begin making the coleslaw and the fries. 1 hour for each for slaw and fried prep (mainly to get flavors sinking in but not necessary if I’m in a hurry) 45 minutes for the rest before the meal. Ingredients (makes 2-4 sandwiches depending on sandwich size) 2 Chicken Breasts Teaspoon Salt Teaspoon Pepper Teaspoon of Honey Dijon 2 Teaspoons of honey 2 Apples sliced in sticks Smooth Cheddar Cheese of Preference (2 Slices Equivalent, depending on how it comes) Fresh bakery hard rolls 2 Tablespoons of Butter 6 Slices of Bacon Slaw 12 oz Bag of Broccoli Slaw 2 tablespoon Apple Cider Vinegar 1/2 Cup Mayo 1 Tablespoon Honey Salt and pepper to taste (teaspoon of each) Fries 5 Medium Potato’s 2 Tablespoons Olive Oil 2 Tablespoons Rosemary 1 Tablespoon Garlic Salt/Powder 1 Tablespoon Minced Garlic
Directions
Trim the chicken and marinate in 1 tablespoon honey, honey Dijon, salt, pepper, and rosemary Place chicken in the slow cooker on low for 2-3 hours depending on thickness until reached an internal temperature of 165 degrees About 45 minutes before mealtime, preheat the oven to 350 degrees Place bacon on a baking sheet (I use foil under the bacon bc of the grease) not letting the pieces touch. Bake for about 30 minutes until desired crispness. Removed from oven, pat down grease with a paper towel, and chop Set aside. Remove chicken, let cool Chop chicken into small cubes and set back into the slow cooker. Remove the skin from the apples. Chop the apples into small cubes and place into the slow cooker. Add cheese (cubes, slices, or shredded to slow cooker - chop or shred first if block cheese) Add the second teaspoon of honey (2 tbsp) and bacon. Cook on low for 20 minutes or until cheese is melted and apples are tender Mix ingredients together so that cheese melds all ingredients together.
Sandwich Construction
Cut the rolls in half when there are about five minutes left in the fries and chicken. Add butter to the frying pan and melt on low heat. When the butter is melted, place the rolls face down on the pan. Cook for 1-2 minutes per side or until you see golden brown bread. Place bread on the plate. At this point, all of the other parts of the dinner should be finished. Place a spoonful of apple chicken cheddar on the bottom half of the bread. Place a spoonful or two of slaw on top of the chicken mix. Cover with bread top. Place a side of fries on the plate and serve.  Fettuccine pumpkin alfredo topped with a balsamic mushroom, onion and pumpkin seed sauce topped with basil. Everything crusted chicken breast on the side. Delicious! Prep Time: Chicken marinade 2 hours to a day ahead of time. Remainder of prep time 15 minutes. Cook Time: 25 minutes Ingredients1 Box of Fettuccine Pasta 4 TBSP Butter 2/3 Can of Pure Pumpkin (15 oz can so 10 oz) 1 Pint of Heavy Cream 1/2 Cup Parmesan Cheese Pinch of Nutmeg Salt and Pepper to Taste Topping Pack of fresh mushrooms Medium white onion Handful of pumpkin seeds (roasted, not raw) 4 TBSP Butter 4 TBSP Balsamic Vinegar or Creamy Balsamic (your preference) Garnish - Fresh Basil Leaves DirectionsPasta
Melt the butter in pan. Mix in heavy cream, pumpkin, nutmeg and parmesan cheese until smooth and creamy. Meanwhile, cook pasta to liking or recommended cook time according to package. Add pasta, salt and pepper to cream sauce. Topping While pasta is boiling, melt topping butter in pan, then sauté onions and mushrooms until tender. Add in balsamic vinegar or a creamy balsamic dressing (your call) and handful of pumpkin seeds. Prepare a serving (standard serving tool with the claws - not sure what that is officially called) of creamy pasta in a nest and top with desired amount of topping, topped with a few pieces of basil. Chicken Marinated with savory marinade for at least a few hours, if not longer, then removed and cover with everything seasoning. Pan seared (I like to use a cast iron skillet) on both sides just enough to crisp the seasoning and then baked until the internal temperature reaches 165 degrees. |
Hey there, I'm Melissa.Just a vintage loving new mama sharing ideas, recipes and ideas for the home. Archives
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