PESTO & ASPARAGUS CHICKEN SUBS

February 25, 2019

I like hot sandwiches for nights when we need something super easy, but I don’t want to feel full gross by eating  frozen pizzas. So different ways to do a panini or sub or something, I welcome.

This one takes deli chicken (because not dealing with raw meat is essential when going for easy). PESTO for lots of flavor. Asparagus for a vegetable to feel not terrible. And BAGUETTES because that is going to take you much further than bland bagged bread.

I have had a panini maker for a while, which for some people may be a kitchen appliance that collects dust, but we like it for making our sandwiches a little special. OR sometimes we still just put them under the broiler for a bit instead of getting the panini maker out, so you could do that if you don’t have one.

Pesto & Asparagus Chicken Subs
Serves four

1 bundle asparagus
1 onion
Olive oil
Salt
Pepper
1 batch pesto
1 baguette, sliced in halves
1 pound sliced deli chicken
Fresh mozzarella

Preheat oven to 450 degrees. Place asparagus and onion in a lined 9×13 baking dish. Toss with a drizzle of olive oil, salt, and pepper. Roast for 30 minutes.

Spread pesto on half of bread slices. On the other halves, layer on sliced chicken, asparagus, onion, and mozzarella.

Toast under broiler or press in a panini maker.

5.0 from 1 reviews
PESTO & ASPARAGUS CHICKEN SUBS
 
Author:
Ingredients
  • 1 bundle asparagus
  • 1 onion
  • Olive oil
  • Salt
  • Pepper
  • 1 batch pesto
  • 1 baguette, sliced in halves
  • 1 pound sliced deli chicken
  • Fresh mozzarella
Instructions
  1. Preheat oven to 450 degrees. Place asparagus and onion in a lined 9x13 baking dish. Toss with a drizzle of olive oil, salt, and pepper. Roast for 30 minutes.
  2. Spread pesto on half of bread slices. On the other halves, layer on sliced chicken, asparagus, onion, and mozzarella.
  3. Toast under broiler or press in a panini maker.

 

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INSTALLING A KNIFE STRIP

February 21, 2019

With all the major things done in our kitchen, I’m working on styling out the accessory level items. For a long time we have had a knife block. As far as knife blocks go, it was nice. It was just a natural wood wusthof brand one – which is who we use for all our knives.

It wasn’t particularly out of DISSATISFACTION with my knife block, but I saw some knife strip inspirations that I thought looked so beautiful, I wanted to replace my block with a knife strip.

Now that I’ve done it I LOVE THIS SO MUCH MORE than a knife block.

I wanted something chrome-ish, very strong, and clean-lined design. And not expensive! I discovered the ikea grundtal and it was perfection! With great reviews! Only to then discover it was discontinued. Only to then also discover that although discontinued they still have it on amazon. AND IT’S PRIME.

FYI – at ikea (not discontinued) is the fintorp which is the same thing but black, or the kungsfors, which is the same thing but longer.

The installation was very easy. There is a thin piece of metal that screws into the wall using drywall anchors. The part that the knives come into contact with is a larger metal strip with magnets on the inside, so it sticks to the piece attached to the wall (and knives stick to the whole assembly).

Here are a few more knife strip inspirations I was talking about – here, here, here, and here. All pretty!

There’s something about them that is almost like an art piece. It is sculptural and so visually pleasant we knew immediately we wanted to clear that area of the counter to make it more prominent.

This was such a good, under $20, less than 15 minute upgrade. Also maybe we’re in the honeymoon phase, but it simply feels just fun grabbing your knife and putting it away too!

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RAINBOW CAKE

February 18, 2019

This cake makes me so happy! I’d love it at Easter. And St. Patrick’s Day of course. Birthdays. And just normal life. Rainbows are beautiful and children love them. Sifting the flour and using just egg whites makes such a difference.

And this is like, THE DEFINITION of a thing to bake with children. Doing different layers is sweet and fun, and an art and color mixing lesson is included too.

A little tip, gel food coloring is much easier to mix in than drops. In general with it, a little goes a long way. Seriously for the purple I did just like a DOT of red and blue. But again, that is if you’re using gel coloring. And for orange, you want more yellow than red. Also like probably most normal people, I only have two round cake pans so I do the layers in batches. Be sure to grease the pans generously!

RAINBOW CAKE
Serves 10

1 cup butter, softened
2 and 1/2 cups sugar
5 egg whites
2 teaspoons vanilla
3 cups flour, sifted
4 teaspoons baking powder
1/2 teaspoon salt
1 and 1/2 cups milk
Food coloring
3 batches vanilla buttercream frosting

Preheat oven to 350 degrees.

Beat together butter and sugar. Slowly incorporate egg white into mixture. Add vanilla.

In a separate bowl, mix together flour, baking powder, and salt. Alternate gradually adding flour mixture and milk to butter mixture.

Divide batter equally into six separate bowls. Use food coloring to dye each portion to your desired shade.

Transfer batter to a well greased 9 inch round baking pan. Bake for 15 minutes. Assemble cake with buttercream frosting.

RAINBOW CAKE
 
Author:
Ingredients
  • 1 cup butter, softened
  • 2 and ½ cups sugar
  • 5 egg whites
  • 2 teaspoons vanilla
  • 3 cups flour, sifted
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 and ½ cups milk
  • Food coloring
  • 3 batches vanilla buttercream frosting
Instructions
  1. Preheat oven to 350 degrees.
  2. Beat together butter and sugar. Slowly incorporate egg white into mixture. Add vanilla.
  3. In a separate bowl, mix together flour, baking powder, salt. Alternate gradually adding flour mixture and milk to butter mixture.
  4. Divide batter equally into six separate bowls. Use food coloring to dye each portion to your desired shade.
  5. Transfer batter to a well greased 9 inch round baking pan. Bake for 15 minutes. Assemble cake with buttercream frosting.

Adapted from Whisk Kid.

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