pesto cranberry chicken salad croissants

Another easy recipe for you! These pesto cranberry chicken salad croissants make for a simple and delicious meal that's ready in just a few minutes. I love serving this chicken salad on croissants because it makes me feel fancy, but it's great on bread too. The pesto adds so much great flavor, and I love the contrast of textures with the cranberries, chicken, and walnuts. This is always a family favorite and one that I make often. Yum!

Pesto Cranberry Chicken Salad Croissants

2 cups shredded chicken (I used rotisserie chicken)
2/3 cup light mayo
3 tablespoons fresh pesto
3 tablespoons dried cranberries
2 tablespoons chopped walnuts
4 croissants
lettuce leaves

In a medium bowl, mix together the chicken, mayo, and pesto. Add the cranberries and walnuts, and stir to combine. Slice each croissant in half lengthwise and layer a lettuce leaf, then scoop on 1/4 of the chicken salad. Enjoy!


eggs and tortillas

I'm sure you can tell from the dearth of posts on the blog this month, but life is just plain crazy lately! My husband is finishing things up with his last semester of nursing school, which means lots of clinical hours, tests, papers, projects, and presentations. I'm still trying to get the hang of my new job, and due to when I started and the needs of the unit, I ended up with a two month stretch of night shifts. A few weeks in I was having so much trouble sleeping (and becoming so sleep deprived) that I went to the doctor and was diagnosed with a sleep disorder. Awesome, right? (Not!) It doesn't help that the kids are out of school for the summer and have all kinds of energy. All day long. My doctor and I brainstormed some strategies together and I was able to cope with my night shifts, but I really haven't had a lot of energy for much of anything else lately. Anyway, this week I finally switched back to day shifts for a while, and I'm starting to feel like a human being again. It's kind of amazing, actually! :)

While I've been trying to survive my work schedule, my husband Geoff has been picking up the slack and cooking a lot lately. Now that my schedule's a little easier to handle, I'm trying to ease myself back into the swing of cooking (at least on the days I have off from work) and it helps to have easy recipes like this one that I can pull out when I need them! I know I should probably come up with a fancy name for it, but eggs and tortillas is what I always called this dish when I was growing up, and the name just stuck. My mom has been making eggs and tortillas for breakfast (and often dinner too!) for as long as I can remember, and it is one of my favorite comfort foods. It's simple and filling, with plenty of protein to give you energy and keep you full. You can dress it up with salsa, sour cream, sliced avocados, jalapeƱos, green chilies... you name it! My kids love it with just cheese mixed in. It's the perfect meal for a night when you're exhausted and have pretty much nothing in the house. Yum!

Eggs and Tortillas

1 tablespoon oil
6 corn tortillas, cut or torn into pieces (I usually use a pizza cutter and slice them into sixths)
6 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheese (cheddar and monterey jack are my favorites)
additional toppings of your choice: salsa, sour cream, sliced avocados, jalapeƱos, green chilies, etc.

Heat the oil in a large skillet over medium high heat. Add the tortillas to the skillet and stir to coat them with oil. Cook until lightly browned and crisp. Meanwhile, beat the eggs with the salt and pepper. Pour the eggs over the crispy tortillas and turn gently with a rubber spatula until the eggs are nearly cooked. Sprinkle the cheese over the eggs and tortillas and cook until melted. Enjoy!


Irish apple cake

Okay, I'll admit it. I've been holding out on you with this post. I actually made this amazing Irish apple cake months ago for St. Patrick's Day, and I am only just now getting around to posting it. It's a shame that it has had to wait so long! Still, though, I think this is a perfect time to post it. I love simple sweet cakes during the summer, and it's also the perfect dessert for early fall, when I usually have apples coming out of my ears.

There's something so wonderful and delicious about a lightly sweetened cake full of fresh fruit and topped with just a dusting of powdered sugar. I also love that all the ingredients are simple and easy, which means you probably have everything you need to make this cake right now!

Now, if you're making it for a special occasion, you can totally dress it up like I did with warm delicious caramel sauce and pile on the freshly whipped cream. But it's also delicious (and probably a little more calorie-friendly) just as it is. Either way, it's sure to be a hit!

Irish Apple Cake

2 cups flour
1/3 teaspoon baking powder
2/3 cup sugar
8 tablespoons (1/2 cup) butter, cut into pieces
1 egg
1/2 cup milk
2 granny smith apples, peeled and chopped
2 teaspoons sugar
1/2 teaspoon cinnamon

for topping (optional):
powdered sugar
freshly whipped cream
salted caramel sauce

Preheat the oven to 350. Spray a pie dish or 9 inch cake pan with cooking spray and set asideIn a medium bowl, whisk together the flour, baking powder, and sugar. Cut in the butter using a pastry blender or two knives, until the pieces are no larger than pea sized. Mix the egg and milk together, then pour the wet ingredients into the dry ingredients. Mix until just combined. Pat half of the dough into the prepared baking dish. Toss the chopped apples with the sugar and cinnamon and spread over the dough. Pat the remaining dough over the top of the apples (it's okay if it is imperfect, just do your best!). Bake 40 minutes, or until lightly browned on top. Remove and let cool slightly before topping.

adapted from Irish Traditional Cooking

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