Friday, August 25, 2006

my kitchen: chicken salad, wrap and chocolate cupcakes

Sometimes an extra ingredient or two makes all the difference in kickstarting a boring lunch into a more interesting version of itself.

I bought a big jar of sundried tomatoes in olive oil which I have been using all week- on crackers spread with cream cheese, in pasta, in salads, and today in this chicken wrap. Sometimes you go all out and do everything from scratch and sometimes you put together what you already have. I had a whole roast chicken from the supermarket, already roasted, and I shredded it for my salad and wrap.

Chicken spinach salad with miso dressing included diced almonds, mandarin orange slices, grape tomatoes, grilled mushrooms and diced avocado

Chicken wrap with sundried tomatoes, portobello mushroom, colby jack cheese, tomato slices and fresh arugula

Mmm.. something about fresh arugula really makes me hungry.

Then I made some chocolate cupcakes with vanilla frosting topped with m&ms for a friend's birthday dinner.

I've really noticed a difference in how much longer the foil cupcake cup keeps the cupcake fresher than the plain paper cup.

I love LA.

No comments:


Blog Widget by LinkWithin