Spinach Chicken Wrap

This is a easy-to-go wrap for kids' lunch or family picnic alike and can be whipped up in a moment.

Ingredients:
1 tablespoon reduced-fat mayonnaise
2 teaspoons honey
2 teaspoons dijon mustard
1 teaspoon milk
1/2 cup cubed chicken breast
1/4 cup celery
1/4 cup halved seedless grapes
1/8 cup chopped walnuts
1 whole wheat tortilla
baby spinach leaves

Preparation:
1.) Whisk together the mayo, mustard, honey, and milk.
2.) Stir in chicken, celery, grapes and walnuts.
3.) Lay some baby spinach leaves on the tortilla, layer with the chicken mixture, and wrap it up tightly.
4.) Cut your wrap in half, and you're good to go!

Parisian Hot Dog

This Hot Dog is a long way from your ordinary American sausage and bun. It's the Parisian version and it's très chic. What do you think?

Ingredients:
2 hot dogs
2 red radishes
1 Paris mushroom
½ Granny Smith apple
1 lemon
1 shallot
1 tablespoon of chiseled parsley
1 tablespoon of mascarpone
1 tablespoon of mustard
1 tablespoon of honey
⅔ of baguette bread

Preparation:
1.) Preheat your oven to 200 °C.
2.) Wash and slice the radishes, cut the mushroom in thin slivers and the washed but unpeeled granny smith apple into thin sticks. Slightly sprinkle the apple sticks with lemon. Peel and chop up the shallot, chisel the parsley.
3.) In a small salad bowl, mix the mascarpone, mustard, shallot, parsley and honey. Halve the baguette lengthwise and heat for 5 minutes in the oven.
4.) Garnish the baguettes with sauce and the sausages (boilt in water), then top with mushroom slices, apple sticks and radishes.

Christine's pulled pork recipe

While making sure the kids got their costumes and make-up on properly for the annual school play, somehow we got talking about a yummy pork recipe...

Ingredients:
1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt
3 lbs of pork butt shoulder roast, trimmed of excess fat
Baguette bread

Preparation:
1.)  Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
2.)  Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
3.)  Remove from heat and cool pork in the sauce. When cool enough to touch, remove the pork from the sauce and shred into small pieces. Set aside.
4.)  Put the sauce back on the stove and bring it to a low boil. Let the sauce boil down until it has been reduced by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face baguette bread.

Grilled Eggplant, roasted Red Peppers & Ricotta Sandwich

It sounds Italian but my hubby says its purely "gringo". I guess he's right because Italians don't "do" sandwiches. Panini at best! Keep posted for panini recipes in the future.

Ingredients:
1 medium eggplant (about 1 lb) , sliced into 1/4-in.-thick rounds
1 tablespoon(s) olive oil Kosher salt and pepper
1/4 cup(s) store-bought pesto
4  ciabatta or other rolls, split
1 cup(s) ricotta cheese
4 medium roasted red peppers, halved

Preparation:
1.) Heat grill to medium.
2.) Brush both sides of the eggplant with the oil and season with ¼ tsp each salt and pepper.
3.) Grill, covered, until the eggplant is slightly charred and tender, 2 to 3 minutes per side.
4.) Spread the pesto on the rolls and form sandwiches with the eggplant, ricotta and roasted peppers.