taste of tuesday: what's been cookin'

here are a few of my new favorite recipes that have been making repeat appearances at our dinner table 3 ingredient pulled pork sandwiches

so easy and simple. great for a hot summer day when you don't want to warm your kitchen by slaving over the stove. and who'd a thunk: rootbeer!?! don't forget the slaw.

(almost as good as my chipotle pulled pork sandwiches)

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mascarpone creme & fresh berries

need i say more? when looking for something to do with all that fruit you just bought at Costco, try this. easy. fresh. light.

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chicken cordon blue

found this recipe while blog stalking a blog stalker of mine (cookinlicious, reveal yourself. you've got some great recipes)

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stuffed shells with spinach-ricotta filling

a great way to incorporate spinach without your kids throwing a fit. i halved the recipe and was plenty for our family of 4. next time I'll use my grandpa's spaghetti sauce recipe instead of the stuff in a jar.

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potato chip cookies

what to do with the small, broken pieces of chips? make cookies. that's right...potato chips are an ingredient in these cookies...and they are fantastic. if you like pecan sandies, you'll love these.

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(image via cooking light)

peach and gorgonzola pizza with chicken

a quick and easy alternative to your go-to pizza recipe. you'll even feel a little bit healthier when you eat this. make it even easier by using pre-made pizza crust (suggested: boboli thin crust). peaches aren't quite ripe enough so I substituted red pears. delish. and a drizzle of balsamic vinegar on anything wins me over every time.

* * * * * (image via pioneer woman)

best frosting...ever!

this recipe seems like a lot of work and includes flour, but it is seriously the best, lightest and relatively easy frosting to make. you'll never use another frosting again.

get cookin!

taste of tuesday: homemade fajita seasoning

and here's one more recipe-one that is not a dessert. if you are anything like me, you find yourself mid-week with a few peppers that are on the verge of wilting and are only suitable for fajitas. then you open your cupboard to realize you don't have any fajita seasoning. what to do? goggle fajita seasoning and make your own! this was surprisingly tasty, spicy and was very easy to make. I doubled the batch so I have extra next time I want to make fajitas.Homemade Fajita Seasoning
Ingredients:

• 2 TB. chili powder
• 1/2 TB. salt
• 1 TB. paprika
• 1 TB. sugar
• 2 tsp. chicken boullion (crushed cubes or powder from a jar)
• 1 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• 1/2 tsp. (or more!) or crushed red pepper flakes
• 1 tsp. ground cumin

Directions:

Mix together in a bowl.

Heat 1 1/b pounds of boneless skinless chicken breasts, cut into cubes into a big skillet. About half way through cooking, add 3 TB. of the fajita marinade and 1/2 cup of water.

taste of tuesday: chicken sate w/spicy peanut sauce

Summer is coming to an end and we are trying to squeeze everything out of it that we can. the past 2 weeks:

• we took a last minute trip to St George to hang out with Aaron's sister and family (reason for the trip: Aaron felt the need to race 107 miles around Bryce Canyon). while there, Lorene and I took the kids to an amazing pool. tempted to make a trip back up just to visit the pool again. and to get a snow cone. Tigersblood. I was in heaven.
• we celebrated our 10 year anniversary. details to come later. just know it involved a sunrise and diamonds, similar to our engagement story. I am the luckiest girl.
• lots of pool time; lots of friend time; lots of park time

all this equals little time spent in the hot kitchen. I have managed to find a new recipe that doesn't require a stove and is refreshing and easy to cook. Jack told me this is his favorite chicken. and kate can't get it in her mouth fast enough. I served it twice last week. I wanted to make it for 3 reason: 1) it was an Ellie Krieger recipe which translates to healthy 2) I wanted to use fresh ginger in a recipe. kind of intimidated by this ingredient. 3) Aaron always orders chicken satay when we get Thai food (and is it satay or sate. Krieger titles her recipe with the later but I always use the other?)Chicken Sate w/Spicy Peanut Sauce
(Ellie Krieger)

Ingredients

• 1/2 cup low-sodium chicken stock
• 1/2 cup lite coconut milk
• 2 tablespoons low-sodium soy sauce
• 1 shallot, sliced thin
• 1 clove garlic, minced
• 1 1/2 teaspoons Thai fish sauce (or 2 additional teaspoons low sodium soy sauce--I didn't use fish sauce and it tasted great)
• 1 tablespoon brown sugar
• 1/2 teaspoon lime zest
• 1 tablespoon minced fresh ginger
• 1 pound skinless, boneless chicken breast pounded slightly and cut into 1-inch strips
• cilantro for garnish

Directions
1. In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for at least 2-3 hours. Remove the chicken from the marinade and discard the marinade.

2. thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through. Serve with spicy peanut sauce and cilantro.

Spicy Peanut Dipping Sauce:
Ingredients:

• 1/2 cup natural creamy peanut butter
• 1/4 cup low-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons minced fresh ginger
• 2 tablespoons lime juice
• 1 teaspoon minced garlic
• 1/2 teaspoon chili flakes
• 1 shallot, peeled and roughly chopped

Directions:

Place all ingredients in blender and blend until smooth. (Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator. )

taste of tuesday: what's been cookin

I can't believe summer is almost over. Only a few more weeks of carefree days relaxing at the pool and staying up late. School begins at the end of the month and life will resume a schedule. I love what the new school year brings-newly sharpened pencils, a fresh box of crayons, the upcoming fall season (and along with that, Halloween! already planning out Halloween costumes). For today's post, I have a variety of recipes that I have stashed away in my favorites folder. enjoy!

Chocolate Toffee Shortbread Bars

love anything in bar form and love me some toffee. easy to make and so tasty. may be my new treat to handout at Christmas instead of this.

Ginger Glazed Chicken

Aaron made this for me one Sunday when I said I was too tired to cook after church. it turned out really well. may just have to designate one Sunday a month for Aaron to exercise his culinary skills

PW's Creamy Mashed Potatoes

We don't eat a lot of potatoes at our house. Neither kid likes them and I usually forget I have any until they start to sprout. Busted out PW's cookbook and whipped this recipe. So tasty you don't even need gravy.

Pillow Cookies

had no idea what these were but they looked delicious. Bakerella makes everything look so good. these cookies are HUGE. they are easy to make but do take some time. next batch I'd like to have more brownie.

Black Bean Burgers w/Lime-Cilantro Mayo

these are FANTASTIC! loved them. Aaron was a little skeptical, but he, along with the rest of the family, was pleasantly surprised (he ended up eating 2!). These burgers are full of flavor, cheap, and are the only burgers I cook (BBQ Master Aaron handles all our grilling needs). The mayo was a little on the runny side, but very tasty. I didn't have any wheat buns so I used some sandwich thins which worked just fine. Try them. you won't be disappointed.

taste of tuesday: pesto chicken

our week is crazy and family dinners aren't going to happen. I really wanted to have an all green menu for St. Patrick's Day so we had it on Sunday. I wanted foods that were naturally green and did not include a lot of food coloring. an no corned beef or soda bread. I found this great chicken recipe over at your homebased mom. it was SO easy and I loved how moist my chicken was. worthy of a repeat.Pesto Chicken
(South Beach Diet Quick & Easy Cookbook via your homebased mom)
Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 C pesto (jar or homemade)
• 2 oz. shredded part skim mozzarella cheese (1/2 C)
• salt and pepper

Directions:

1. Heat oven to 375 degrees. Season chicken with salt and pepper. Spread 1/4 cup of the pesto in a 9 x 13 baking dish. Lay chicken breasts over pesto and spread remaining pesto on top of chicken.

2. Cover baking dish with foil and bake chicken until cooked through – 20-25 minutes. Uncover and top with cheese. Bake until cheese is melted, 5 more minutes. Serve hot. (spoon the pesto from the bottom of the pan over the top of the chicken before serving.)

To round out my all green menu I served it with:

• couscous with green peas
• roasted asparagus (learned that Jack is fan of the "tall trees")
• green salad
• lime jell-o jigglers
• rainbow cupcakes

Other 'green' menu items:

• CPK's Chicken Tequila Fettuccine
• Cilantro-Lime Pesto
• Garlic Balsamic Asparagus
• Mint Brownies

taste of tuesday: recipes tried and recipe wanted

no matter how many times I try, I can never seem to make a good tasting guacamole. my favorite are from Chipotle and Agave. I can never seem to make it tastes as good. so I am calling on you to share your favorite guac recipe. do you use lemon or lime? fresh garlic or powder? cilantro and onions? salsa? do tell...
and a few recipes I've tried in the past months (sticking to my new year's resolution)

• artichoke stuffed chicken breasts: not worth all the work they took to make. you could take all the ingredients and throw them together with pasta and a sauce for less effort, same taste.
• buttermilk baked chicken: no flavor. I've always heard using buttermilk makes the chicken stay moist, but I found it to be dry and the cornflake crust didn't stick to the chicken. my stove top chicken fingers are better.
• london broil marinade: this recipe was lacking salt and would have been better on flank steak. london broil was on sale so I tried it instead. not good. next time: more salt and flank steak
• homemade granola: this is the 3rd recipe I've tried and still no success. burned every batch. if you've got one that's a winner, loaded with cranberries, apricots and nuts, do share. and coconut is always welcome...
• chocolate tofu cheesecake: truth be told, I haven't tried this yet. it has been book marked for 6 months. I was intrigued by the use of tofu making it a "healthier" cheesecake. I like tofu, just not sure I would like it in a cheesecake. maybe I'll try it out at the ward cook off this weekend. if you attempt it, let me know.

taste of tuesday: satay chicken stir-fry

back online-life has been busy. pictures to edit and posts to follow of our over-nighter @ Red Rock, a mini girls trip to St. George for Brit's baby shower, Jack's 3rd birthday (which lasted all weekend), a last minute visit from grandma for Jack's birthday (thanks for coming mom), and the last day of swim lessons. where did the summer go?

try this recipe next time you are in the mood for some chicken satay from your favorite Thai restaurant. even though I forgot to add the coconut milk, it was very tasty.Satay Chicken Stir-Fry
adapted from Real Simple

Ingredients

• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• juice of 2 limes
• 1/3 cup chicken broth
• 3 tablespoons light brown sugar
• 1/2 cup coconut milk
• 4 boneless, skinless chicken breasts cut into bit sized pieces
• 2 tablespoons vegetable oil
• 1 long red chili, thinly sliced (optional-I used crushed red peppers as a garnish instead to add heat and make it kid friendly)
• 1 1-inch piece fresh ginger
• 1 clove garlic, crushed
• 2 cups snow peas
• 2 cups broccoli, chopped
• 1/2 cup fresh cilantro leaves
  

Directions
1. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk.

2. Heat the oil in a large skillet over medium-high heat. Add the chicken, chili, ginger, and garlic. Cook, stirring occasionally, until the chicken is golden, about 5 minutes.

3. steam snow peas and broccoli until just tender. Add the peanut sauce to skillet and cook until the mixture has thickened slightly and the chicken has cooked through, about 3 minutes. add steamed vegetables.

Garnish with the cilantro. Serve over cooked rice, if desired.

taste of tuesday: chicken again!?!?

via google images

like most households, chicken is the main protein consumed at our house. I am always on the look out for different ways to prepare chicken. when searching, my requirements are: 1. easy 2. flavorful 3. minimal ingredients. I can almost always convince Jack to eat fish, pork, etc. if I tell him it is chicken (but it doesn't speed up the time it takes him to consume a meal. he averages 45 minutes per meal. it's painful). here are a few of my favorite chicken recipes that are quick and easy.

Balsamic Chicken
(from my mom)

Ingredients

• 6-8 chicken tenders
• lemon pepper
• olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup chicken broth
• 1 tsp minced garlic

Directions:

1. heat oil in skillet. generously season both sides of chicken with lemon pepper. cook until no longer pink.
2. remove chicken from skillet. add garlic, balsamic vinegar and chicken broth. scrape up drippings and reduce sauce (about 7-10 minutes). add chicken to heat before serving. serve with long grain wild rice with sliced almonds and peas and roasted asparagus.

Teriyaki Chicken

recipe #1: marinate 6-8 chicken tenders in this. place in foil-lined baking dish. top with 6-8 pineapple rings. bake @ 350* for 15-20 minutes, until chicken is no longer pink. serve over steamed white rice.

recipe #2: grill marinated chicken breast and pineapple rings. serve on toasted bun with lettuce, tomato and mayo to make your own version of Red Robins's teriyaki chicken burger (my favorite. got me through many double shifts at the dirty birdy)

taste of tuesday: emily's sweet and sour chicken

what good are recipes if they aren't shared? this one that came from cute, and very funny emily, which came from her mother, which she got from Kathie Lee Gifford's mother (as in Regis and Kathie Lee....back in the day. question...does anyone else think Kelly looks sick? just a bag of bones and skin. an appetizing tho't when we are talking food). back to the subject at hand: sweet and sour chicken. this version is really good and super easy. so skip the fried, MSG laden mystery meat take out and whip up this healthier version instead. you'll have no leftovers with this one.Emily's Sweet and Sour Chicken
Ingredients:

• 6-8 chicken tenders, cut into bite sized chunks
• 1 green pepper, sliced into chunks
• 1 can of pineapple chunks
• 2 carrots, sliced (my addition)
• 8 oz. Russian dressing
• 8 oz. apricot jam
• 1 packet onion soup mix
• 1/4 cup water
• rice

Directions:

1. line a 9x13 pan with foil. lay the chicken strips on the bottom. layer green pepper, carrots and pineapple chunks on top.

2. mix together the dressing, jam, soup mix, and water and pour on top of the chicken. cover with foil and cook for 30 minutes at 350*. remove the foil lid and continue cooking for 30 more minutes. serve over rice.

taste of tuesday: stove top fried chicken

I'm always looking for another way to cook chicken. Here is a slightly healthier version of fried chicken. The lemon zest and fresh lemon juice really make this dish.
Stove Top Fried Chicken
(from Aunt Karen)
Ingredients:

• 1 c. Stove Top stuffing, crushed
• 1/4 c.-1/2 c. Parmesan cheese (your preference)
• 3-4 tsp paprika
• 1/2 tsp Lawry's season salt
• zest of on lemon
• ground pepper
• 6-8 chicken tenderloins
• 1/2 c. butter, melted

Directions:

1. put Stove Top in ziploc bag and crush into fine pieces. Mix together with Parmesan cheese, paprika, Lawry's salt, lemon zest, and ground pepper.

2. In a shallow bowl, melt butter. Dip chicken tenderloin in butter then roll in Stove Top mixture. Place on foil lined baking sheet.

3. Bake 350* for 30-40 minutes or until chicken is no longer pink.

Serve with fresh lemon wedges (my preference) or with white gravy.

taste of tuesday: Asian Persuasion

I love most ethnic foods, esp. Asian cuisine. Not too much a fan of Korean or Vietnamese (much to Aaron's dismay), but I love Thai, Chinese and Japanese. After living in China during college, I've had a hard time finding good Chinese food in the states (with the exception of a little place in SF)...and PF Changs so doesn't count. Most time we order take-out from a little place down the street (something about eating food from little take-out boxes makes it taste better), but for a good homemade sweet and sour chicken, try Emily's recipe. It's really easy.

In addition to Chinese, I LOVE Japanese food. Can't wait to indulge my sushi appetite in a few months. Our favorite is a place just down the street that serves the best teppanyki and sushi. thanks to this friend, I have found an easy recipe for homemade hibachi chicken to satisfy our taste buds when our budget doesn't allow for such indulgences. It requires a few steps, but is really tasty in the end.
Benihana Hibachi Chicken

Ingredients:

• 4 boneless, skinless chicken breast halves, diced
• 1 large onion, cut into large slices and quartered
• 2 medium zucchini, cut lengthwise, then in half and into bite-sized pieces
• 2 cups sliced mushrooms
• 2 Tbsp vegetable oil
• 6 Tbsp soy sauce
• 4 Tbsp butter
• salt & pepper
• 2 tsp lemon juice
• 3 tsp sesame seeds (optional)
• 6 cups bean sprouts (I don't like these so I leave them out)

Directions:

1. Spread 1 Tbsp of oil into a large frying pan over medium/high heat. Spread another Tbsp of oil in another pan over medium/high heat.

2. Add chicken to one of the pans. Add 1 Tbsp of soy sauce, 1 Tbsp of butter, and a dash of salt & pepper to the chicken. cook until done.

3. To the other pan, add the onion and zucchini. Add 2 Tbsp soy sauce, 1 Tbsp of butter, and a dash of salt & pepper. Saute the vegetables as until tender. Turn off heat and cover until chicken and mushrooms are done.

4. When chicken is done, slide the meat to one side of the pan, pour the lemon juice over the chicken and add the mushrooms to the other side of the pan. Pour 1 Tbsp of the soy sauce over the mushrooms and add 1 Tbsp of butter plus a dash of salt & pepper. when the chicken and mushrooms are done, sprinkle 1 tsp of sesame seeds over the chicken, then mix the chicken with the mushrooms. combine the chicken and mushroom mixture with the zucchini and onions.

(optional: 5. Pour the bean sprouts into the same pan in which you cooked the vegetables, and cook over high heat. Add 2 Tbsp soy sauce, 1 Tbsp butter, and a dash of salt & pepper. Cook the sprouts for only a minute or two, or until they have tenderized. Just before you serve the sprouts, sprinkle 2 tsp of sesame seeds on them. Serve the sprouts next to the chicken and vegetables with mustard sauce and ginger sauce on the side.)

serve with steamed rice or fried rice and edamame for a complete meal

taste of tuesday: cilantro lime pesto pasta

what's not to love about this pasta dish? cilantro. lime. sun-dried tomatoes. 3 of my favorite ingredients. I love homemade pesto. I found it here. It is actually from the restaurant Guru's in Provo. We lived a block from there while @ BYU but I think we only went there once.

Cilantro Lime Pesto Pasta

Ingredients:

• 1 cup fresh cilantro leaves (do not include stems. I doubled this since I love cilantro)
• 2 1/2 tablespoons extra virgin olive oil
• 2 tablespoons sliced, toasted almonds
• 3 tablespoons chopped, fresh garlic
• 1 1/2 teaspoon lime juice (I doubled this)
• 1/2 cup shredded asiago cheese
• 1 1/2 teaspoon salt (add this last-the cheese has a lot of salt already. I only used 1/2 tsp)
• 1/4 cup chicken broth
• 1/2 pkg of linguine pasta, cooked al dente (I used spaghetti noodles)
• 2 cups cooked, cubed chicken
• 1 cup sun-dried tomato, sliced julienned
• lime wedges for garnish

Directions:

1. Using a food processor or blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, 1/2 cup asiago, salt and chicken broth on low speed for 2 minutes. Set aside.

2. combine pasta, cooked chicken, sun-dried tomatoes and sauce (you don't need a lot. I used 2 spoonfuls for a serving for 2 and stored the rest in fridge for a later time). Pour into serving bowls. Top with an additional asiago cheese and lime wedge for garnish.

taste of tuesday: CPK's chicken tequila fettuccine

This pasta dish is one of my family's all time favorites. Although I live within 10 minutes of a CPK, I tend to make this more often than I visit the restaurant. Once again, it is from my friend Brit. When we were working together as servers at Red Robin AGES ago in the "good 'ol Prov", she used to make amazing food and bring it in for us to try, this being one of the dishes. Sometimes, after working a double shift on Saturday (which was pretty much every Saturday), she'd whip up the most delicious Bananas Flambe with vanilla ice cream to get us through closing. Good times.

This recipe seems like a lot of work, but is pretty easy and makes a big batch. Always have enough for leftovers for Aaron's lunches.

(image courtesy of flickr)

CPK's Chicken Tequila Fettuccine

Ingredients:

• 1 pound dry spinach fettuccine
• 1/2 cup chopped fresh cilantro
• 2 cloves minced fresh garlic
• 1-2 jalapenos, minced (remove seeds and veins for less heat if desired)
• 4 tablespoons unsalted butter
• 1/2 cup chicken stock
• 2 tbsp gold tequila (I don't use this-can't stand the smell, so I just add 2 more tbsp of lime juice)
• 4 tablespoons freshly-squeezed lime juice (I've also used bottled and it tastes just fine)
• 1/4 cup soy sauce
• 1 1/2 pound chicken breast, diced
• 1/2 medium red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper thinly sliced
• 1 1/2 cup heavy cream
• lime wedges, Parmesan cheese, and red pepper flakes for garnish

Directions:
1. In large saucepan, cook cilantro, garlic and jalapeno in 2 tbsp butter over medium heat for 4 to 5 minutes, until wilted. In a second pot, boil water for spinach fettuccine.

2. In a saute pan, begin sauteing the peppers and onion in 2 tbsp of butter over medium heat until soft.

3. To large saucepan with cilantro/jalapenos/garlic, add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.

4. Pour soy sauce over diced chicken; set aside for 5 minutes. Add to saucepan, along with cream and bring to a boil. Cook until chicken is no longer pink and sauce is thick (about 5 minutes). Add sauteed veggies to sauce mixture and toss with cooked spinach fettuccine. Serve with lime wedge and Parmesan cheese.

taste of tuesday: lemon pasta with chicken

The past few posts have been all about high-calorie, sugary treats, so I tho't I'd share one of my favorite healthy pasta recipes. There are times when I haven't gone to the store for a few days and we are running on a carton of milk, cold cereal, and cheese quesadillas. Last week, I had my fill of cold cereal and was in need of something quick to make for dinner. I fell in love with this recipe: one b/c it contains lemons, and two: b/c it is simple in both ingredients and construction. And I already had all the ingredients in my kitchen. I loved it. My boys loved.

image courtesy of Food Network

Lemon Pasta with Chicken

(Down Home with the Neely's)

Ingredients:

• 1 pound dried penne (could substitute whole grain pasta)
• 6-8 chicken tenders, sliced
• Salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1/4 to 1/2 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 3 tablespoons roughly chopped fresh parsley, for garnish (optional)
• 2 lemons, juiced
• 1/2 cup grated Parmesan

Directions:
1. Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

2. Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate.

3. Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

4. Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Serve with steamed broccoli and you have a healthy, delicious meal that is easy to make.

chicken grape salad sandwich

photo courtesy of flickr

I got this recipe from my sister who got it from Body for Life, which I have modified to my liking. I'm not a huge fan of tuna/chicken/potato salad sandwiches, mainly b/c of my aversion to mayo. But this recipe calls for a small amount of light mayo and is really good. It's so easy to make and is a hit at baby/wedding showers I've thrown. You can prep it the night before, chill, and serve the next day. It allows he flavors to marry and tastes better 24 hours later.

Chilled Grape Chicken Salad

Ingredients:

• 6-7 chicken tenders, cubed and cooked with salt and pepper
• 1/2 cup seedless red grapes, chilled, halved
• 1/2 cup seedless green grapes, chilled, halved
• 1 apple, cored and diced
• 1/2 cup LIGHT mayonnaise (do not use regular...it doesn't taste the same)
• 2 lemon, halved
• zest of 2 lemons
• 1/2 cup chopped pecans
• pita pockets or croissants
• salt and pepper to taste

Directions:

once the chicken has been cooked, mix all ingredients together. Simple as that. You can also add romaine or spinach leaves to your croissant/pita pocket if you like. Serve with a slice of melon and sweet potato fries or Kettle Chips: Salt and Pepper flavor (I couldn't get enough of those when I was pregnant with Jack).