••••MEMORIAL DAY 2018🇺🇸⛱⛵️🚵‍♀️🏄‍♀️🍔🌭🍟🍕🍦🍪🍭🍡🌮💐🍷!!••••

(Source: Pinterest & Memorial Day 2018 & freshbasket.com & LinkedIn & Natalie’s Creative Cakes & slow roasted Italian & Vicenzo’s Plate & Charlie Dennis photo & Marilyn’s treats & Carlsbadcravings.com & Hellolittlehone.com & triviatoday.com)

••••MEMORIAL DAY 2018🇺🇸!!

••••ADD A DOLLOP OF BUTTER ON TOP OF

••••YOUR COOKED BEEF PATTY FOR AN

••••AMAZING TASTE!!

••••FOR A BUTTER BURGER 🍔!!

🍔🇺🇸🌭🍕🍔🇺🇸🌭🍕🍔🇺🇸🌭🍕🍔🇺🇸🌭🍕

••••EGG-IN-A-HOLE BLT🥪🥗🍅🥓🍳🍚!!••••

(Source: Delish & Chelsea Lupkin & Delish video & YouTube.com)

••••EGG-IN-A-HOLE BLT!!

••••ENJOY THE VIDEO!!

YIELDS: 1

PREP TIME: 0:05

TOTAL TIME: 0:20

Ingredients

3  slices bacon

2  slices bread

1 tbsp. butter

1  large egg

kosher salt

Freshly ground black pepper

2 tbsp. mayonnaise

2  slices lettuce

1/2 large tomato, sliced

Directions

1. In a large skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then wipe skillet clean.
2. Using a small glass or biscuit cutter, cut a hole into one slice of bread.
3. Return skillet to medium heat, then add butter and let melt. Add bread and toast 2 minutes; flip and toast 1 minute more, then crack egg into the hole. Season with salt and pepper and cook until egg whites are cooked through, 4 minutes.
4. Assemble sandwich: Spread intact slice of bread with mayo. Top with lettuce, cooked bacon and tomato and season with more salt and pepper. Top with egg-in-a-hole and serve.🥪🥓🍅🍳🥪🥓🍅🍳🥪🥓🍅🍳🥪🥓🍅🍳

••••MORE SANDWICHES TO COME🥪🥗🍅🧀🍔🥩🍖🍤🌶🥒🍆🥥🥦🥓🌭!!••••

(Source: Iga.net & Wikipedia.org & Baltana.com & cookinglight.com & emolgi & google+ photos & LinkedIn photos & clipartpanda & BOGO.com)

••••MORE SANDWICHES TO CONE!!

🥪🍅🥓🥗🥪🍅🥓🥗🥪🍅🥓🥗🥪🍅🥓🥗

••••THE ROYAL WEDDING••PRINCE HARRY AND MEGHAN MARKLE👑👰🤵🏻💂‍♀️🤴🎩🎂🍾🥂🎊🎉🇬🇧🎈💍💎!!••••

(Source: google.com & nytimes.com & LinkedIn photos & stauer.com & BEN STANSALL & DANNY LAWSON & OWEN HUMPHREYS & 

MATT CARDY/GETTY IMAGES coutrsy of Evana photo••rose & VA VIDEO••voice of America)

••••THE ROYAL WEDDING••PRINCE HARRY

••••AND MEGHAN MARKLE!!

••••ENJOY THE VIDEO!!

👰🎩🤵🏻🤴👰🎩🤵🏻🤴👰🎩🤵🏻🤴👰🎩🤵🏻🤴

••••AVOCADO 🥑TOMATO🍅& CHICKEN🐔SANDWICH🐔🥑🍅🥗🧀🥪🥖🍞🥐!!•••

(Source: eatingwell.com recipe and photos & Foodies’s Hut video)

••••AVOCADO, TOMATO AND CHICKEN 

••••SANDWICH🍅🥑🐔!!

Avocado, Tomato and  Chicken Sandwich

1 serving

Nutrition information

 

• Serving size: 1 sandwich
• Per serving: 347 calories;  12 g fat(2 g sat);  8 g fiber;  28g carbohydrates;  31 g protein; 89 mcg folate;  63 mg cholesterol;  5 g sugars; 2 g added sugars; 422 IU vitamin A; 11 mg vitamin C; 75 mg calcium; 2 mg iron; 258 mg sodium; 647 mg potassium 
• Nutrition Bonus: Folate (22% daily value)
• Carbohydrate Servings: 2 
• Exchanges: 1½ starch, ½ vegetable, 3½ lean meat, 1½ fat

••••ENJOY THE VIDEO!!

🐔🥑🍅🐔🥑🍅🐔🥑🍅🐔🥑🍅🐔🥑🍅🐔

Preparation

• Active
  5 m
• Ready In
  5 m

1. Toast bread. Mash avocado with a fork and spread onto one piece of toast. Top with chicken, tomato and the second piece of toast.

• Tip: If you don't have cooked chicken, you can poach it to use in a recipe. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 15 minutes, depending on size. (Eight ounces raw boneless, skinless chicken breast yields about 1 cup sliced, diced or shredded cooked chicken.)

• 2 slices multigrain bread
  
  
• ¼ ripe avocado

• 3 ounces cooked boneless, skinless chicken breast, sliced (see Tip)
• 2 slices tomato
• ••••SLICED CHEESE 🧀 IS OPTIONAL!!

🍅🥑🐔🍅🥑🐔🍅🥑🐔🍅🥑🐔🍅🥑🐔🍅

••••FRIED CHICKEN SANDWICH🐔🥪🍔🥖🧀🥒🍚🍨🌶🍳🍮🌰🥕🥗🥛🌱🥫!!••••

(Source: abc.go.com recipe & photos & the chew.com & Egg Wan’s Food Odyssey & tastyshop.com video & abc.com)

••••FRIED CHICKEN SANDWICH!!

••••ENJOY THE VIDEO!!

servings: 4

PICKLED CUCUMBERS AND CARROTS:

• 1/4 cup Kosher salt
• 1/3 cup light brown sugar
• 2 fresh bay leaves
• 2 tablespoons whole coriander
• 2 limes (zest only, cut into 1-inch strips)
• 6 cups water
• 1 English cucumber (cut into 1/4-inch rounds)
• 1 pound carrots (peeled, cut into 1/4-inch rounds)
• 1 jalapeno (slit down the middle)

FRIED CHICKEN:

• 2 chicken breasts (boneless, skinless)
• 1 tablespoon Kosher salt
• 1 teaspoon baking powder
• 1 tablespoon granulated sugar
• 1 and 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne
• 1 cup buttermilk
• 1 egg
• 1/4 cup hot sauce
• Kosher salt and freshly ground pepper (to taste)
• vegetable oil (for frying)

SEASONED MAYO:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1/4 cup hot sauce
• 2 tablespoons chives (chopped)
• 1 clove garlic (peeled, grated)

TO SERVE:

• 4 sesame hamburger buns
• 1/4 cup mayonnaise
• 3/4 cup seasoned mayo
• iceberg lettuce (shaved)

• For the Pickled Cucumber and Carrots: In a medium saucepan, over medium-high heat, add salt, brown sugar, bay leaves, coriander, lime zest and water. Stir to combine and bring to a boil, cooking until the sugar has dissolved. Remove from heat, let cool and set aside. 
• In a heat-resistant bowl, add cucumber, carrots, and jalapeno. Pour pickling liquid over vegetables and stir to combine. Set aside to cool. Once cooled, cover and allow to sit overnight or up to 5 days in an airtight container.
• For the Fried Chicken: Line a baking sheet with a baking rack and set aside. 
• Butterfly the chicken breasts, cutting all the way to the other side, creating 2 cutlets from each chicken breast. Place the cutlets on a clean work surface, cover with plastic wrap, and using a mallet, pound to 1/4-inch thickness. Slice each cutlet in half widthwise, and set aside. 
• In a small bowl, add salt, baking powder, and sugar and stir to combine. Season both sides of chicken pieces with salt mixture and place on prepared baking sheet. Transfer to refrigerator, and allow to chill overnight, uncovered. 
• The next day, prepare dredging station. In a shallow baking dish, add flour, cornstarch, garlic powder, onion powder, cayenne and season with salt and pepper. Whisk to combine and set aside. 
• In a second shallow baking dish, add buttermilk, egg, hot sauce and season with salt and pepper. Whisk to combine. Remove 1/4 cup of mixture and set aside. 
• Dredge the chicken breasts in the flour mixture, then dredge breasts in the buttermilk mixture. Whisk the reserved 1/4 cup of buttermilk mixture into the flour and dredge the chicken breasts a final time in the flour and buttermilk mixture, patting any clumps into the breasts. Remove to a baking sheet lined with a baking rack and allow to sit at room temperature for at least 30 minutes before cooking. 
• When ready to cook, fill a Dutch oven with 2-3 inches of vegetable oil and preheat to 360ºF. Line a a clean baking sheet with a clean baking rack. Set aside. 
• Gently place the dredged and rested chicken breasts into the preheated oil. Fry until golden brown and crispy, about 2-3 minutes per side. Remove to prepared baking sheet and allow to cool slightly. 
• For the Seasoned Mayo: In a large bowl, whisk together the mayonnaise, ketchup, hot sauce, chives and garlic. Set aside. 
• To Serve: Preheat the oven to 425ºF. 
• Brush the cut sides of the hamburger buns with mayonnaise. Arrange buns, cut side-up on a baking sheet and transfer to the oven. Bake until golden brown and toasted, about 3-4 minutes. Remove and allow to cool slightly. 
• Spread the bottom buns evenly with seasoned mayonnaise, and top each with 2 pieces of fried chicken breasts, lettuce, pickles and top bun. Serve immediately. 
• Tip: Store seasoned mayonnaise in an airtight container for up to one month!
• ••••NOTE: CHEESE 🧀 IS AN OPTION!!
• ••••NOTE: TOMATO 🍅 IS AN OPTION!!

🐔🧀🥒🐔🧀🥒🐔🧀🥒🐔🧀🥒🐔🧀🥒🐔

••••THE RACHEL SANDWICH🍋🍚🥕🍎🍜🍮🥗🥖🦃🧀🥪🍞!!••••

(Source: delish.com recipe & photos & Arby’s video & courtesy of 

Chris Schlesinger & the Cabot)

••••THE RACHEL SANDWICH!!

YIELDS: 1

Ingredients

THE RACHEL SANDWICH

5 oz. sliced roasted turkey breast

2 tbsp. Russian dressing

1/4 c. Creamy Coleslaw

2 slice sourdough bread

unsalted butter

3 thin slices Swiss cheese

••••ENJOY THE VIDEO!!

CREAMY COLESLAW

1 tbsp. Dijon mustard

1 tbsp. cider vinegar

1 tbsp. freshly squeezed lemon juice

1 tbsp. sugar

1 tsp. course salt

1/2 c. mayonnaise

1/4 c. sour cream

1 small green cabbage

2 medium carrots

1 small onion

Directions

1. To make coleslaw: Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
2. Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.
3. To make sandwich: Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
4. Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with cheese. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes. Sandwich turkey and coleslaw between bread. Slice and serve immediately.
5. ••••NOTE: YOU MAY GRILL THIS 
6. ••••SANDWICH FOR A NEW TWIST!!

🥪🍜🥗🥪🍜🥗🥪🍜🥗🥪💵🥗🥪🍜🥗🥪