Fridays are called 'Fun Food Fridays' at our house. Ever since I was a child, it has been something my mom did for us kids and now it is something we continue for mine. During the week we always had a sit down dinner, complete with my sisters and I setting the table for when my dad got home from work. Weekdays consisted of a regular traditional dinner....meatloaf, chicken, pork chops, etc with two sides and always a bread. Fridays were creative days or days when we got to have homemade pizza, Asian food, hoagies, brats, etc...

Today, we had chicken sandwiches with fries and I made dessert nachos.

You will need:

Flour Tortillas
Cinnamon
Sugar
Whipped cream
Strawberries
Fresh Mint
Nutella


 Cut your flour tortillas into triangles.  I only had the large burrito style tortillas, so they ended up being too big. I cut a half an inch from the top of each to make them a more managable size.  I would recommend using the soft taco size.

In large pot, begin heating vegetable oil on medium. Once it gets hot enough, lower the heat to 'medium/low' as the tortillas will cook fast.  

In a mixing bowl mix in one tablespoon of cinnamon for every cup of sugar. You can also lower the amount depending on how much you are making. Mix the cinnamon and sugar well.

Drop your triangles in your oil and they will start to fry immediately.  Make sure to turn quickly until both sides are a nice golden brown.

**You can also bake your tortillas at 350 degrees, sprinkling with cinnamon sugar before putting into the oven.**

As soon as the triangles come out of the oil, immediately put them in the cinnamon sugar mixture. Toss them to coat.  Shake off excess sugar.

For the strawberry salsa, chop your strawberries and add them to a bowl. Add one tsp of fresh lemon juice, 1 tsp of sugar and 1/2 tsp of chopped mint. Mix well.

Serve your dessert chips with a scoop of whipped cream (or ice cream) and top with your strawberry salsa. I added a dollop of nutella to mine. 


Seriously, this is easy and delicious. What better way to use frozen waffles?  

Lately my children have been on a waffle kick. My son that I homeschool asked for waffles for lunch and after having them for breakfast, I was not really thrilled. I decided to do this instead. It reminds me of McGriddles and is easy, fast and tasty! You can try it without eggs, with ham, bacon or even a chicken tender or fried steak! So many tasty combinations!


 I scramble my eggs by mixing 1/4 cup heavy whipping cream to every 4 eggs. I usually add my seasoning of 1 tsp of salt and 1 tsp of cracked peppercorn to it and beat the egg and cream. Then I cook in a stick pan, waiting for it to begin to cook/bubble before starting to stir. I do not stir constantly. I topped my toasted and buttered waffle with scrambled eggs.

I used ground pork sausage, fried on my griddle.  For these sandwiches, you have to pat out a pretty large circle so it can fit the waffle. Top with cheese of your choice and another waffle.


You can add jam or syrup, but my son and I loved these as is. I will be making these again!




Want to try a tasty stuffed french toast? Head on over to Living Locurto for my newest recipe! Click here  to go to the Living Locurto website.


Also, my recipe page at the top of the page has been updated to list the recipes I have here on my blog for better navigation.
I love sandwiches. Lunch around here almost always consists of a sandwich in one shape or fashion. There are just so many possibilities, so many variations, so many tasty combinations to try and it takes little prep time.



I always base my sandwich combination off of the type of bread. I love a really nice bread that will not get soggy and fall apart or worse, stick to the roof of my mouth. I want a delicious sturdy bread. Most of my sandwiches are made from fresh rolls from the deli.



For your next sandwich, why not try focaccia?  Bake for about 5 minutes in the oven at 350 degrees to heat the bread and add a slight crustiness, then slice in the middle. For this sandwich, I did basic toppings and dressing. I slathered the bottom bread in mayo, topped with slice turkey, layered salami, pepperoni, canadian bacon, fresh spinach, tomato and crumbled feta cheese. I also sprinkled a nice olive oil and vinegar mixture that I made by infusing italian seasoning in the bottle. Of course, I also added hot peppers because I love spicey!



What is your favorite sandwich combination?




I am so happy that I am now a food contributor on Living Locurto! If you have not checked her out, please do so. Amazing crafts, party ideas, printables and more.


This was a recipe for Christmas but could easily be used year round! Gingersnaps are awesome!



Simple easy sandwich.
I rinse my sauerkraut about 2-3 times before placing it on my sandwiches.
This is a recipe that I shared last year and I am sharing it again since it is just so easy and delicious!






You will need:
Pound Cake (I used a store bought ready made one)
Cheesecake Filling (Philadelphia makes a delish one)
Banana Pudding Mix
Sliced Bananas
Vanilla Wafers


To prevent your bananas from browning, sprinkle with a little lemon juice.Slice about 2 bananas. You may need more depending on the size of the cake. My cake was fairly small and two bananas was more than enough. 



 In bowl mix the cheesecake filling with one packet of banana pudding mix. One packet is enough for one tub of cheesecake filling. Mix well.

Next crush a nice helping of vanilla wafers. Roughly crushed would be perfect for the crumbled cookies. Do not crush too small. 


Slice your cake in half.  Begin coating the bottom layer with a nice heap of the cheesecake mixture. 

Then begin layering the cookies and bananas! Add second cake layer and top it the same way. 







 You can also drizzle your cake with a nice caramel sauce.I cheated and used store bought! It tasted delish and this simple easy cake was a hit!








I love a light lunch for my son that I homeschool. One of our favorite things to make for lunch are wraps. It is always fun coming up with different fillings for them and usually they are a meal within themselves only requiring a nice addition of a cup of juice or milk for him.

For these wraps, you need:

Boneless skinless chicken breast (each breast will make 3-4 wraps)
Fresh Spinach and Chopped Romaine
Shredded Cheese (3 tablespoons per wrap or more if you want more cheese)
Bacon (cooked and crumbled...I used 1 slice crumbled per wrap)
Diced granny smith apples
Flour tortillas
Ranch dressing


Cook chicken breast seasoned with salt and pepper in skillet on meduim until juices run clear when poked with a fork all the way through. I also cook my chicken breasts in about 2 tbsp of butter for taste, but it is optional.

Once done, begin shredding the chicken when it has cooled. The best way to shred chicken is to use two forks, one to hold the chicken in place and the other to begin 'scraping' the meat away.

Now begin assembling your wrap.

I coated the flour tortilla with a generous slather of ranch dressing, then added the shredded cheese, spinach, romaine and then apple and bacon pieces to the edge of the tortilla. Take the edge and fold over the filling, tightly tucking it just under the filling and then begin rolling. Slice in half and there you go! A delicious lunch!

Powered by Blogger.