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    Snack Attack
    Snack Attack
    Snack Attack
    Ebook207 pages55 minutes

    Snack Attack

    By Holly Sinclair

    ()

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    About this ebook

    Recipes for light snacks, quick lunches, and refreshing beverages. Need a quick bite? Try a Caribbean Spiral or a Gazpacho Salad. How about a tall drink? Try a Peach Iced Tea or a Honeydew Ginger Smoothie. Perhaps something sweet such as a Blueberry Buckle Coffee Cake or Cinnamon Roasted Almonds. Included are recipes for sandwiches, wraps, salads, chicken wings, coffee cakes, brownies, coffees, teas, smoothies and sweet and savory popcorn.

    LanguageEnglish
    PublisherHolly Sinclair
    Release dateMar 4, 2021
    ISBN9781393352167
    Snack Attack
    Author

    Holly Sinclair

    Holly started cooking in her preteens with family dinners. The meals had themes such as Chinese or French, or they were 5-course feasts (apps, soups, salads, entrees, and desserts). The recipes were straightforward and the flavors simple. When she started cooking as an adult, there was a lot of experimentation, which lead to several inedible meals. Time, patience, and practice gave Holly the ability to blend and create new recipes. The cookbooks began as scraps of paper, quick notes, and favorite family recipes stuffed into a box. In an effort to organize them, they became documents, and finally cookbooks.

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      Book preview

      Snack Attack - Holly Sinclair

      Also by Holly Sinclair

      World Cuisine at Home

      365 Nights : Menus & Recipes for Every Night of the Year

      The Cookie Tray

      The Breakfast Collection

      Afternoon Tea

      Afternoon Coffee & Crêpes

      The ABC's of Appetizers

      The ABC's of Beverages

      The ABC's of Desserts

      The ABC's of Sandwiches

      Visit the author's website at

      iamhrsinclair.com

      Snack Attack

      Copyright © 2024 All rights reserved.

      No portion of this publication may be reproduced in any form or by any means, electronically or mechanically, including photocopying and information storage and retrieval systems, without permission in writing from the author.

      Written by Holly Sinclair

      Cover and book design by Holly Sinclair

      Savory

      Sandwiches & Wraps

      BBQ Beef on a Bun

      2-3 lbs. beef roast

      3 cloves garlic, minced

      salt and pepper to taste

      1 cup water

      4 tablespoons chopped onions

      2 tablespoons butter

      2 cups catsup

      2 tablespoons molasses

      1/4 cup packed brown sugar or to taste

      1 tablespoon lemon juice

      buns or rolls

      shredded cheddar cheese and sliced onions for garnish

      Preheat oven to 325°F. Place roast in a pan and sprinkle with garlic, salt, and pepper. Gently pour water over the top. Bake 3-4 hours until cooked and tender. Cool slightly, then shred meat. In a large saute pan, brown onions in butter. Lower heat and add the catsup. Bring up to a boil, then stir in brown sugar and molasses. Add lemon juice and cook 10 minutes. Add shredded meat and reheat. Serve in buns and top with cheddar cheese and onions. Serves 8-10.

      BLT

      2 slices white or wheat bread, toasted

      mayonnaise

      2-3 leaves butterleaf or romaine lettuce

      3-4 slices crispy cooked bacon

      3-4 slices ripe tomato

      Spread each piece of toast with mayonnaise. Top one slice with lettuce, bacon, and tomato. Place on second slice of toast. Serves 1.

      Bundled Hot Dog

      1 large flour tortilla, warmed

      4-5 tablespoons refried beans, warmed

      1 hot dog, cooked and warm

      Spread tortilla with refried beans. Add hot dog and roll up tortilla. Serves 1.

      Chicken & Hummus Wrap

      1 tablespoon vegetable oil, if needed

      1-1/2 lbs. cooked chicken, cubed or shredded

      6 tablespoons Greek dressing

      4 large flour tortillas

      3/4 cup hummus

      3 cups chopped romaine lettuce

      2 medium tomatoes, diced

      1 medium cucumber, peeled and diced

      1/2 cup crumbled feta cheese

      If chicken is cold: Heat, heat 1 tablespoon of oil in a pan over medium-high heat. Add the cooked chicken and saute until it warms up.  Toss chicken with dressing. Drain off any excess dressing. On each tortilla, spread some hummus. Top with chicken, lettuce, tomatoes, cucumber, and feta cheese. Roll up. Serves 4.

      Chicken & Salsa Wraps

      1 cup black or pinto beans, rinsed and drained

      2 medium tomatoes, chopped

      1/4 cup sliced green onions, including tops

      2-3 tablespoons minced chilies, fresh or canned

      1-2 tablespoons chopped fresh cilantro

      a squeeze of fresh lime

      1 lb. chicken breasts, thinly sliced into strips

      1 tablespoon vegetable oil

      2 tablespoons water

      1 oz. package chicken taco spices and seasoning

      8 large flour tortillas, warmed

      Combine beans, tomatoes, green onions, chilies, cilantro, and lime juice. Set aside. Saute chicken in oil over medium-high heat until browned. Add water and taco spices. Cook until chicken is cooked through. Add bean-tomato mixture to pan and heat 1-2 minutes, stirring occasionally. Spread about 1/2 cup of filling on each tortilla and roll up. Serves 8.

      Chicken Caesar Sandwich

      6 oz. warm grilled chicken breast, sliced

      1 teaspoon grated Parmesan cheese

      3-4 thin slices red onion, chopped

      1-2 teaspoons Caesar dressing

      1 French bread roll, toasted

      1 leaf Romaine lettuce

      Toss chicken with Parmesan cheese, red onion, and dressing. Place lettuce on roll and top with chicken mixture. Serves 1.

      California Club Sandwich

      3 slices white bread, toasted

      mayonnaise

      3-4 romaine lettuce leaves

      4 tomato slices

      salt and pepper to taste

      4 slices crispy cooked bacon

      4 oz. sliced roasted turkey

      4 long toothpicks, optional

      Arrange toast in a row. Spread one side of each piece with mayonnaise. On top of the first slice, layer some lettuce and tomato slices. Season with salt and pepper. Top with 2 slices of bacon, breaking it up to fit. Top with turkey. Season with salt and pepper. Repeat this process for the second slice of toast. Carefully place the second layered toast on top of the first layered toast, turkey side-up. Top with the third toast slice, mayonnaise side-down. Secure with toothpicks and cut into triangles. Serves 1.

      Chicken Cordon Bleu Ranch Wraps

      2 cups cooked, cubed chicken

      1 teaspoon garlic powder

      4 large tortillas

      1/2 lb. ham, cut into strips

      1 cup baby spinach leaves

      8 slices provolone cheese

      8-12 tablespoons ranch

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