Happy almost-end-of-August, Delish Dish-ers! I found some really fabulous wraps that will quickly become your go-to lunch favorites! Pack them for yourself or for your kids’ lunch bags.
I know what my lunch bag will look like for the next couple of days! What are your tips and tricks for planning lunchtime? Let me know!
One of the meals I remember eating often growing up was my Mom’s egg salad sandwiches. There’d always be a big tub of egg salad in the fridge which she’d scoop onto two pieces of toasted white bread before cutting in half and serving with a cold glass of milk. The hot, crispy toast was divine with the cold, creamy egg salad.
To help her out I’d often peel the hard-boiled eggs for the salad, which came out perfect every time. In place of an overly hard yolk ringed with green, were bright and creamy yolks that seemed to melt in your mouth.
Since May is National Egg Month I thought I’d teach you her no-fail way to make perfect hard-boiled eggs, every time!
Start with fresh eggs, which make for the tastiest hard boiled eggs, naturally! Place the eggs in a saucepan then cover with cold water by 1″. Place the saucepan over high heat then bring to a boil.
Immediately place a lid on top of the saucepan then remove it from the heat. Set a timer for 12 minutes (9 for medium eggs, or 15 for extra-large eggs) then drain and rinse under cold water.
Eggs are the easiest to peel when they’re still slightly warm, so tap the egg against a flat surface then roll until the center is cracked all the way around. Gently peel back the shell then, voila! You’ve got hard-boiled eggs! Use right away or stash in the fridge to be used later that day.
I incorporated my latest batch of hard boiled eggs in BHG’s Tomato Egg Salad.
This light, low-carb salad is perfect for this time of year when it’s just starting to get hot out, and you’re craving something light and fresh for either lunch or dinner.
Start by chopping 3 hard boiled eggs, then combining with 1/3 seeded chopped cucumber, and 1/4 cup minced red onion in a medium-sized bowl.
The recipe calls for 1/3 cup mayonnaise to be added next, which I substituted with plain Greek yogurt to save on fat and calories, and loved. Finally add 1 Tablespoon Dijon mustard, and 1/2 teaspoon each salt and pepper. FYI: I’d knock the salt down by about half next time!
Mix the egg salad together then scoop into hallowed out tomatoes.
Slice, and enjoy!
(Note: I substituted plain Greek yogurt for the mayonnaise, and would only use 1/4 teaspoon salt next time.)
If there’s one dish that has stood the test of time at my house, it’s BBQ Chicken Quesadillas. Cheesy, filling, and laced with smokey-sweet BBQ chicken, I’ve been making these hand-held ‘dillas as quick lunches and dinners for years.
Not only are they easy to customize and cook, these quesadillas also happen to be my husband Ben’s #1 favorite meal – a dish he’d do anything for!
Need hubby to get something done around the house? Make him BBQ Chicken Quesadillas. Forgot something at the store? He’ll be happy to go back if BBQ Chicken Quesadillas are on the menu when he gets back. I’m telling you – these hot and crunchy quesadillas are loved by all!
While Ben prefers his quesadillas stuffed simply with cheddar cheese and shredded chicken coated with BBQ sauce, I love mine laced with sticky-sweet caramelized onions, grilled corn cut off the cob, or even sweet chopped apples thrown into the mix. Whatever you choose, the cooking method’s the same.
Start with the tortillas. You’ll want 4, 7-8″ flour tortillas to serve 4 people.
Next assemble the fillings, including 1 cup shredded sharp cheddar cheese (hand-grated is best, but pre-shredded will do in a pinch!) and roughly 1lb cooked-then-shredded chicken tossed with your favorite BBQ sauce. This dish is great for using up leftover grilled or sauteed chicken breasts, by the way, or even rotisserie chicken.
Preheat a large, nonstick-sprayed skillet over medium heat, then prop two tortillas against one another and sprinkle a couple Tablespoons cheese onto the bottom. I showed this quesadilla-cooking trick on my blog Iowa Girl Eats a few months ago and my readers went crazy for it. It’s the easiest way I know how to get multi quesadillas cookin’ at once!
Next layer on 1/4 of the chicken, and a couple more Tablespoons of cheese.
Fold the tortillas over then cook until golden brown on one side. Flip then cook until golden brown on the other.
Pull the quesadillas off the heat then let them rest for 3-4 minutes on a cooling rack before slicing into wedges. Letting the quesadillas cool gives the cheese a chance to meld all the ingredients together, and placing them on top of a cooling rack ensures the bottoms will stay nice and crisp.
I like to serve my BBQ Chicken Quesadillas with a side of BBQ sauce for dunking, and a crisp apple or side salad for something fresh.
I hope you enjoy these quesadillas as much as we do!
30-Minute (or Less) Chicken Recipes, Barbecue Chicken, Better Cook, Chicken, Chicken Recipes, Easy Dinners, Main Courses, Quick and Easy Recipes | Tags:
bbq, bbq chicken quesadillas, chicken, dinner, easy, lunch, quesadillas, quick