Spicy Pepper-Bacon Mayonnaise Chicken Sandwich

It’s that time again! Back in London, working away on my coursework and dissertation. This means lunch at uni several times a week. I detest packed lunches. I long to make a nice pasta dish or blitz up a fresh soup. But no. Thwarted by the limited cooking powers of my bookbag, I frequently resort to sandwiches. Last week I had quite the miss-step, attempting to bring a tuna and noodle casserole. Usually an amazing dish, the noodles decided to suck up ALL of the moisture from the mayonnaise leaving me with a bloated and crusty dish. Mmm. But what has been more successful are a few sandwiches. Spicy pepper-bacon mayonnaise chicken sandwich is, well, what it’s name says really.  What makes this better than the spicy bacon chicken sandwiches in shops is I do not have to spend awkward ages picking out lettuce and tomato bits...  plus I can use 'lighter than light' mayo!

You will need:
Ground black pepper
Mayonnaise
Bacon rashers
Chicken (mine is obviously pre-cooked, but do as you like!)
Mini baguettes

In a small dish, add pepper into mayo to desired spice and then crumble in bacon. Cut the ends off the baguette and slice down the side. Spoon in mayo, creating a thick bottom layer.  A second layer of chicken goes over that and, voila!

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Low-Fat Spice Cupcakes

So I wanted to make a cupcake that my diet-conscious parents could enjoy.  Spice cupcakes are made moist by apple butter instead of large amounts of oil.  But by scrapping the buttercream frosting and substituting Cool Whip-Pudding Frosting (recipe below), quite a few more calories and fat disappear.  I suggest loading up on the frosting, as it is fat free and SO TASTY, albeit still reasonably sugary... :P

For the cupcakes, you will need:
1 1/2 cup apple butter
1/2 cup buttermilk
1 Tbsp finely grated orange zest
1/4 cup vegetable oil
1 egg
2 1/2 tsp vanilla extract
2 cups flour
2 1/2 tsp baking soda
2/3 cup dark brown sugar
1 tsp ground ginger
1/4 tsp ground cloves
2 tsp cinnamon
1/4 tsp salt


Preheat oven to 350°F and place (approx.) 20 paper cupcake holders in cupcake trays.

Whisk together buttermilk, vegetable oil, egg, vanilla extract, orange zest and apple butter in a large bowl.

Combine flour, baking soda, salt, ginger, cloves, cinnamon, and dark brown sugar in a second bowl.

Slowly add the dry ingredients to the first bowl.

Spoon into cupcake tray, evenly over approximately 20 holders.

Bake at 350°F for 16-19 minutes.

Cool Whip-Pudding Frosting Recipe
You will need:
8 oz. Fat-Free Cool Whip
1/4 cup powdered sugar
Small package 'cheesecake-flavored' (or vanilla) instant pudding mix
1 cup milk

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1. Prepare pudding with half of the necessary milk (for small package Jell-O pudding, use 1 cup milk).  Let sit until thickened.

2. Beat Cool Whip and powdered sugar into pudding mixture.

3. Frost cupcakes!  Yum!

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Chicken Croquettes

I've got some more comfort food for ya!  Chicken Croquettes are currently filling the ever-constant fried-food void in my life. These are handy, easy to eat, easy to reheat, and even taste great with ketchup...

You will need:

0.80 lbs chicken (any cut)
2 Tbsp butter
2/3 cup flour
1/2 tsp pepper
1 tsp chicken bouillon (1 cube)
1 tsp lemon juice
1/8 tsp onion powder
1 tsp parsley
sage (to taste)
1/2 cup diced mushrooms
1 cup bread crumbs
Canola or Vegetable Oil

1. Cook and shred chicken, set aside.

2. In a pot, melt butter and combine with flour and pepper.

3. Add milk and lemon juice.  Heat and add bouillon, dissolve.

4. Add onion powder, parsley, a sprinkling of sage (to taste), mushrooms, and chicken.  Mix.

5. Crack an egg into a small bowl and beat.

6. Add bread crumbs to another small bowl.

7. Shape chicken/mushroom mixture into small patties.  (Use flour or breadcrumbs to soak-up excess liquid, or add small amounts of milk to increase moisture.)

8. Heat enough oil in a pan to cover at least half of patties.

9. Dip patties into egg, being sure to coat all sides.  Then roll in bread crumbs until coated.

10. Fry croquettes on each side until golden brown.

Note: To reheat, place in oven at 350 until crispy again.

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