I hope you have enjoyed the #KraftFreshTake challenge as much as I have. It has been great to get to know a new product, and create new and fun ways to use it. So many people think they are too busy to cook on weeknights, but Kraft Fresh Take really does make it easy to make a quick and healthy meal for your family. In case you missed the other recipes in the challenge, I made Spicy Chipotle French Toast and Chipotle Shrimp Tacos.
As I type this, I am sitting with my feet propped up. We had a family football game on Thanksgiving, and it didn’t end well for me. My brother and I got our feet tangled up, and he ended up stepping on my foot pretty bad. We took a trip to urgent care the next morning to find out it wasn’t broken, but with orders to rest, not put weight on it, and ice it. So I have been on crutches for a couple days. Today was the first day I hobbled around without them! Really not sure what this is going to mean for my running, but I am not thrilled
So, on to the food! My husband was watching football, and saw a commercial for a Baja Chicken Sandwich from Quiznos, and asked if I could make that at home. After checking out their menu, this is what I came up with. I have no idea if it is even close, but it sure is good. I made a chipotle mayo, and a southwestern style barbeque sauce for this sandwich. Add chicken, bacon and cheddar cheese, and you are done. Comes together very quickly, so it is great for a quick weeknight meal.
My husband was very happy with how this turned out. I skipped the chipotle mayo for my 7 year old, due to the heat. I was a little nervous about him eating it, but he loved it. Once he saw the bacon, I am not sure he cared too much about what else was there. I love having sandwich night for dinner, and this is great because you can customize them for everyone without extra work. Someone doesn’t like mayo, leave it off that one. Husband likes extra cheese, just add more. Plus, this would be great for leftover chicken (or even turkey).
Posted in Dinners, Lunches
Tagged bacon, baja chicken, baja sauce, cheddar, chicken, chipotle mayo, copycat quiznos baja chicken, Lunches, quiznos baja chicken sandwich, sandwiches, southwestern barbeque sauce, subs
Today is Holiday Recipe Club! Erin over at Big Fat Baker came up with the idea a few months ago. We all get together near a holiday and Erin challenges us to come up with something from a list of ingredients. This month our choices were potatoes, pistachios or beer. I think based on the title it is pretty obvious I picked beer! I did do something with potatoes as well, but I posted about that yesterday. Do you want to join in the fun? Go to Holiday Recipe Club and Erin will give you all of the information.
My husband loves Beer Cheese Soup. There was a place in Cedar Rapids that had a great version of it. Being that I don’t like cheese, it isn’t really my favorite soup. But I have tried his before, and it is always been mild and surprisingly good. So at his request I took full advantage of the Holiday Recipe Club and attempted this soup for him. I think it was a resounding success! This recipe makes a TON, I mean like 12 servings! My husband ate this straight for 4 meals, and I froze the rest. He even took another one out last night for his dinner. Always a good sign with him!
This soup is pretty easy to put together. You could cut it in half very easily, but it does freeze very well. I even got to use my immersion blender, which doesn’t get used nearly enough.
You had to know what I was going to post about today didn’t you? It just had to be the dip that went with the Soft Pretzel Bites
! It was a good one too. I think the name kind of speaks for itself…Cheddar, Bacon, and Beer! Can you really go wrong when you put those together? Then you get to dip a warm soft pretzel in it, oh so good!
I served this in a little crock pot, set on warm so it would be good for the whole party. This recipe makes quite a bit of dip, but that was a good thing. There wasn’t a whole lot left at the end of the night. The leftovers ended up going home with someone else they liked it so much. The recipe has you use some of the bacon fat to get the flavor in there. But in the end, I stirred in all the crumbled bacon. I mean really, was anyone going to complain about more bacon?!
Warm Cheddar Bacon Ale Dip
6 slices bacon, diced
3 tablespoons Flour
1 (12-ounce) bottle amber ale
2 teaspoons Dijon mustard
4 ounces cream cheese, cut into pieces
2 cups Sharp Cheddar Cheese
1/2 teaspoon Tabasco sauce (I used Siracha)
Salt and ground black pepper to taste
In large pan over medium heat, cook bacon until browned and crispy. Remove from pan, and place on paper towels. Leave a couple tablespoons of bacon fat behind. Stir in flour, and cook for about 1 minute.
Whisk in beer. Cook until it starts to thicken, stirring occasionally. Whisk in mustard. Turn heat down to low. Mix in cream cheese. Add cheddar cheese a handful at a time. Stir until cheeses are melted and dip is hot.
Place in crock pot to keep warm for a party. Or place in fridge and reheat at the time for serving.