Meghan Y., Author at Cake 'n Knife

Citrus Tom Collins

POSTED BY Meghan Y. ON January 7, 2016 // Leave a Comment

Citrus Tom Collins is the brightness I’ve been craving for cocktails since fall began. The simple cocktail is made even more citrusy with the addition of fresh orange juice, just the right blast of sunshine you need for happy hour this week!

Who’s ready for a breath of fresh, fruity air in the middle of winter? I sure am. This week started off a little rough, I’m not gonna lie. But yesterday it all turned around with a little positivity, gin and some citrus.

It always amazes me how we all have the power to force ourselves into a good mood. Ok, sometimes there’s just no getting out of a bad mood, I know. Most of the time you can turn it around though, especially when you start blasting those mood boosting playlists on Spotify. SO much fun in the middle of a dreary Wednesday. You all know my affinity for dancing around the kitchen (well the entire house really). All I can say is yesterday I got my groove on, hardcore. [Read more…]

Grilled Nutella, Brie, Pear & Fig Sandwich

POSTED BY Meghan Y. ON January 5, 2016 // 8 Comments

Grilled Nutella, Brie, Pear & Fig Sandwich is how I’m kicking off the year completely guilt-free. A mess of melted chocolate and cheese, with just the right amount of fruit so you can at least pretend to be a little healthy.

Ok you all are going to hate me for this one… Amidst the healthy recipes and cheers for sticking to New Year’s resolutions of not overindulging, I shove a chocolatey, cheesy mess in your face.

SO rude, I know.

It does have fruit in it… that totally counts as “healthy” right? [Read more…]

Roasted Grape & Balsamic Crostini

POSTED BY Meghan Y. ON December 29, 2015 // 2 Comments

Roasted Grape & Balsamic Crostini is a bold sweet and savory appetizer that I love to serve in the winter. You all know my love of balsamic runs deep, so the balsamic reduction with the grapes and creamy ricotta takes this crostini to a whole other level.

It’s almost 2016, guys. Is anyone else silently screaming in their heads like I am? Normally I’d be running around and getting some real screams in, but I’ve done more cooking in the past week than EVER.

My brain is in basic mode at this point; forming complete sentences isn’t happening and I’m doing just enough to survive until I can get a solid night of sleep. I need one of those sleep-like-the-dead nights right now.

That means I’m bringing a realllllllllllly easy recipe to you all today that will also blow minds.

If you serve these bad boys, I can guarantee you everyone is going to think you spent hours creating the perfectly balanced appetizer and you’ll be smiling to yourself thinking about how you used those hours to watch trash TV with a glass of wine (that may or may not be based on what I did yesterday afternoon…). [Read more…]

Pomegranate Pulled Pork Tacos

POSTED BY Meghan Y. ON December 18, 2015 // Leave a Comment

Pomegranate Pulled Pork Tacos are how I celebrate the holiday season with my favorite meal ever – TACOS. The pomegranate juice and seeds in this dish give such luscious depth and a hit of bright sweetness that totally hits the spot.

You know those days where you just aren’t feeling the whole cooking thing? Yes, I actually do have those days and they usually creep in right before I know I have a big meal to cook. Next week not only am I cooking Christmas Eve dinner, I’m also catering a small wedding (*tiny scream*). There’s going to be a LOT of cooking happening and this week, I am just not feeling it. It’s like when you fast before a major meal (ok, I don’t really know what that’s like, but I’ve heard it happens sometimes). You just don’t even want to deal with it in anticipation of everything you’re going to eat. [Read more…]

Gingerbread White Russian

POSTED BY Meghan Y. ON December 17, 2015 // 3 Comments

A Gingerbread White Russian is how I’m enjoying my obsession with Gingerbread Kahlua this holiday season. With just the right amount of sweetness and ginger spice, it’s Christmas in a glass.

I can’t remember if it was last year or the year before that I discovered the magic that is Gingerbread Kahlua. I’ve seriously been looking forward to indulging in the stuff all year long.

Usually I like to just sip on a little over ice, swooning over the gingerbread flavor while staring at my Christmas tree and singing along to Christmas music.

Then I remember how much I like White Russians….

BOOM. Genius idea discovered. [Read more…]

Peppermint Chocolate Chip Biscotti

POSTED BY Meghan Y. ON December 16, 2015 // 5 Comments

Peppermint Chocolate Chip Biscotti are a killer holiday gift to surprise your loved ones with this Christmas. Get in the season with peppermint and extra chocolate because the diet ain’t happening until January 1st!

The Great Food Blogger Cookie Swap is one of my favorite times of year (yes, yes in addition to Christmas of course. And my birthday… Just sayin’…).

This is my third year participating and, let me tell you, getting three dozen cookies from food blogger friends across the country is pretty sweet (haha see what I did there?).

Obviously the direct result is being hyped up on sugar every day leading up to Christmas, but it also gives me an excuse to make even more holiday cookies.

Peppermint and chocolate are my two favorite Christmas flavors.

The true inspiration came from my first cookie swap when I received chocolate chip biscotti that were SO good, I hoarded them all to myself. Seriously, no one else got a bite. It was just me, my biscotti and my hot chocolate that year and it was glorious.

I decided it was about time to learn how to make these bad boys for myself, and actually learn to share (fighting my instincts here since I was raised an only child). [Read more…]

Big Batch Holiday Sangria

POSTED BY Meghan Y. ON December 10, 2015 // Leave a Comment

Big Batch Holiday Sangria is the sangria you’ll want to bust out for all your holiday celebrations. With all the classic seasonal flavors, the depth of flavor in this sangria is INSANE. You’ll never need another sangria recipe for the rest of your life, holidays or not!

Big Batch Holiday Sangria | cakenknife.com

about this big batch holiday sangria

If you follow me on Instagram, you journeyed back to Asheville with me in August. Talk about the ultimate foodie trip! My mom and I were completely overloaded with some of the best food, drink and foodie experiences of our lives.

While on one of our adventures, we ventured to Zambra and promptly discovered the most incredible sangria recipe I’ve ever tasted. This sangria was so good, my mom and I spent the next week talking about it. We even went back later that same night for another glass… Ok maybe it was two…

Of course I HAD to get the recipe. Thankfully I was able to snag it and put my own little twist on it to make your holiday parties extra cheery!

Besides how amazing this sangria tastes, I love that it’s a big batch recipe. With the holidays coming up, the parties are imminent and if you’re anything like me you’re hosting at least one get together, if not more.

This big batch recipe can easily be served up at your next party! Or simply cut it in half for a smaller gathering. Oh and when I say big batch, I mean BIG BATCH. This will serve 15 to 20 servings!

Regardless, this sangria is going to be the thing everyone will be talking about the next day.

ingredients

white wine. For the white wine, I prefer to use a pinot grigio. You can also use a pinot gris!

red wine. I used a Syrah based on the original recipe recommendation. You could also use a pinot noir or tempranillo (or any of the red dry Spanish wines). Just make sure it it a dry red wine.

sherry. sherry is a fortified wine that is made from fermented grape juice and contains a lot of alcohol. The flavor add richness to the sangria.

port. port is another fortified wine that’s sweet and can bring a lovely sweetness to this sangria.

brandy. brandy is a liquor that is produced by distilling wine. It is consumed as an after-dinner digestif and is another flavor component that makes this big batch holiday sangria stand out from others.

simple syrup. you can purchase simple syrup from the store, or simply make it at home. To make it at home use equal parts of water and granulated sugar, bringing it to a boil over high heat. Remove from heat and store in the refrigerator for up to two weeks. You could also use honey, if you prefer.

juice. there are a few different juices you need for this recipe and you can use fresh or storebought. You will need orange juice, lemon juice, and lime juice.

ginger. grab whole ginger from the produce section to peel and chop for this recipe.

whole spices. this holiday sangria calls for a combination of cinnamon sticks, star anise, cloves, and allspice.

citrus fruit. you’ll add slices of orange, lemon, and lime to compliment the juices in the sangria.

ginger ale. this soda adds a little bit of bubbly to the mixture and enhances the ginger flavor too!

vodka. I always say pick the best vodka that is in your price range! Since you are using this vodka in a cocktail, there’s no need for it to be the top end that you might use for a martini where vodka is the star of the show. I recommend Tito’s or Absolut (splurge for Absolut Elyx if you want to!).

Need a holiday sangria recipe that’s not such a big batch? Try this Christmas Sangria!

this recipe’s must-haves

Since this makes such a big batch, be sure to use a large pitcher like this 80 Ounce Clear Glass Pitcher.

To stir it all together, you’ll just need a long wooden spoon.

Don’t forget your chef’s knife and cutting board to prep the ginger and citrus fruits.

here’s how to make big batch holiday sangria

combine ingredients

Combine ingredients for the sangria in a large pitcher or stockpot. Be sure to use a large container because this makes a BIG BATCH.

let chill

Let chill for at least 24 hours before serving. You can leave the spices and citrus fruit slices in when you serve, or strain them out before adding to pitchers. Pour into glasses filled with ice. You can also garnish individual glasses with fresh cranberries and sliced oranges. Other fun garnishes include a rosemary sprig and other fresh fruits.

More holiday drinks to try out this season: Cranberry Orange Moscow Mule | Cranberry Spice Sparkler | Red Christmas Single Serve Sangria | Christmas Sangria

how do you serve sangria at a big party?

Serve it from a pitcher, beverage dispenser, or a punch bowl! Make sure that you are using an extra large pitcher or that you have a few on hand to set out for the party because this makes such a large batch.

how far ahead of time can I make this?

You’ll want this to sit in the fridge 24 hours before serving! You can also serve it earlier (after 12 hours) if you are in a hurry.

Finally, if you make this big batch holiday sangria recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Big Batch Holiday Sangria

The layering of flavors in this sangria makes it the best sangria you’ll ever taste.

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Prep Time: 10

Additional Time: 1

Total Time: 1 10

Servings: 4 1/2 quarts (serves 15-20)

equipment

ingredients

1 750 ml bottle of white wine I used a Pinot Grigio
1 750 ml bottle of red wine I used a Syrah
1 3/4 cups dry sherry
2 cups port
1/2 cup brandy
2 cups simple syrup half water, half sugar
2 cups orange juice
1/2 cup lemon juice
1/2 cup lime juice
1/3 cup chopped ginger
3 cinnamon sticks
1/2 Tbsp star anise
1/2 Tbsp cloves
1/2 Tbsp allspice
1 orange cut into round thin slices
1 lemon cut into round thin slices
1 lime cut into round thin slices
2 cups ginger ale
1 cup vodka

instructions

Combine all ingredients in a large pitcher or jar. This makes a HUGE batch so a regular pitcher ain’t gonna cut it! I used a large stock pot and served in pitchers.
Let the sangria chill for at least 24 hours before serving.

Category: Booze

Chewy Double Chocolate Peanut Butter Cookie Bars

POSTED BY Meghan Y. ON December 8, 2015 // 11 Comments

Chewy Double Chocolate Peanut Butter Cookie Bars are an indulgent treat everyone in the family will love. The chewy chocolate cookie bars are packed with dark chocolate and peanut butter chips, making every bite divine.

It’s cookie season in my house this month! How about you? I feel like I am baking new cookies every single week… Oh wait, I am!

Plus getting three dozen ridiculously delicious cookies in the mail from fellow fabulous food bloggers – it’s no surprise that the diet ain’t happening until January. I mean, let’s be real people.

These new cookies have topped my recent batches by leaps and bounds though. And no it’s not just because they’re chocolate.

Well, it’s mostly not just because they’re chocolate.

Plus I just noticed I’m posting something chocolate for the second post in a row…

Don’t judge ok? It’s called the winter diet and it’s where you pack on the pounds before losing them. It makes you feel better to lose 10 pounds versus 5 pounds! [Read more…]

3-Ingredient Dark Chocolate Peppermint Mousse

POSTED BY Meghan Y. ON December 4, 2015 // 2 Comments

3-Ingredient Dark Chocolate Peppermint Mousse is one of the most decadent desserts to make this holiday season, and one of the simplest to master. The smooth, rich mousse with a touch of peppermint will spread holiday cheer from ear to ear!

Oh dark chocolate, my ultimate weakness and best friend… We meet again.

You guys, this mousse. It’s like Christmas crack in a tiny jar.

All you want to do when you eat it is snuggle up under a blanket next to the Christmas tree, blast Christmas music and sink into a giddy land where elves and reindeer are everywhere.

This is exactly how I get into the holiday spirit nowadays. I mean, if chocolate can’t do it, not much else can… [Read more…]

Garlic Bread Bites with Honey Butter

POSTED BY Meghan Y. ON December 1, 2015 // 1 Comment

Garlic Bread Bites with Honey Butter will become an instant party favorite this holiday season. These savory and sweet buttery bread bites come together in less than 15 minutes!

So who remembers the restaurant Hops? I have no idea if they are still around, but back in the day when they were in Denver, they’re bread with honey butter drizzled all over them were my jam. I could have drank that honey butter by the gallon.

I am not sure what made Hops pop in my head this week. I think it popped in my head while I was eating a roll on a particularly snooze-fest date, wishing I had honey butter to soothe my inner boredom.

I mean, I love football and my Broncos, but do I know who the tight end is for the Lions and do I care about his stats?

Umm, no.

Sorry dude, I’m not the football fanatic you are but thanks for telling me everything I ever need to know about the teams I don’t keep track of… [Read more…]

Tropical Green Smoothie

POSTED BY Meghan Y. ON November 27, 2015 // 3 Comments

A Tropical Green Smoothie is just the refreshing kick you need in the midst of all this insane holiday feasting. It’s packed with all the healthy stuff, so you’ll feel great (aka not guilty) about enjoying it as much as you do.

You’re probably asking yourself, ummm has she lost her mind? She does realize she just posted a healthy recipe right?

I may not be the most health-conscious food blogger, but I have my moments. After such an epic day of endless eating, I needed something to kind of cleanse all the turkey, potatoes, wine, stuffing, wine and more wine… I know the diet doesn’t technically start until January 1st at this point, but sometimes you just have a craving for something light, fresh and healthy. At the very least it tricks your mind into thinking you’re being healthy enough to counteract the insane amount of calories you consumed the day before. [Read more…]

Thanksgiving Leftovers Tostadas

POSTED BY Meghan Y. ON November 24, 2015 // 1 Comment

These Thanksgiving Leftovers Tostadas are a new favorite way to enjoy my favorite Thanksgiving foods after the holiday is over. All the stuffing, cranberry sauce, turkey, mashed potatoes and gravy you could want in every single crispy bite!

Every single year I end up making some sort of recipe with Thanksgiving leftovers, like these sandwiches and these egg rolls. Is it bad that part of me looks forward to the leftovers more than eating all that deliciousness on Thanksgiving?

You know, the day after Thanksgiving, I avoid all shopping.

I spend the day curled up on the couch or in bed, being as lazy as possible, watching movies and indulging in leftovers. It’s kind of the perfect day… Really it’s become a tradition so I have to keep finding new ways to enjoy my leftovers every year!
[Read more…]

Easy Individual Bourbon Apple Pies

POSTED BY Meghan Y. ON November 20, 2015 // 3 Comments

Easy Individual Bourbon Apple Pies are the perfect sized dessert to fulfill a fall dessert craving or to serve at your next holiday party. All the flavor of apple pie, a quarter of the effort and spiked for your merriment!

These little easy individual bourbon apple pies were born out of a combination of craving apple pie, not being able to readily access a food processor and pure laziness.

The best ideas are born from a combination of cravings, limitations and laziness, right? I say YES.

I went back and forth all week about whether I wanted to make a traditional apple pie, an apple tart, or just throw my hands up and hide from the disastrous baking luck I’ve had lately.

It’s been a rough week in my kitchen folks. [Read more…]

Tomato & Provolone Grilled Cheese with Kalamata Olive Chutney

POSTED BY Meghan Y. ON November 17, 2015 // 13 Comments

Tomato & Provolone Grilled Cheese with Kalamata Olive Chutney is how I take grilled cheese sandwiches up a notch. The Kalamata olive chutney is the hero of this sandwich, bringing intense flavor to the cheesy goodness inside.

In case you haven’t noticed, I’m really into sandwiches lately. This sandwich is my take on a sandwich I had a few weeks ago from a local Denver bakery. I thought I was ordering a simple grilled cheese sandwich with tomato, but what I got was a glorious cheesy mess packed with so much flavor. I couldn’t stop myself from stuffing my face with it (super attractive to my date I’m sure…). But when you have something that good in your hands, it’s kind of tough to resist…

The sandwich I had was on a Kalamata olive loaf that just blew my mind. Who knew I would start coming around to olives, right? Apparently all I needed was bread and cheese to make them more palatable (that’s the case with a lot of foods isn’t it?). As much as I would love to slave over recreating the olive loaf, in the interest of time, I threw together a ridiculously easy chutney that gives this sandwich the exact same flavors as the masterpiece I tasted.

Sidenote: Ok yes, I said “date” up there and glossed over it pretty quickly huh? Well folks, welcome to a whole new world of sharing that I’m going to expose you to now… Dating is officially weird, awkward and… odd. Just odd. Now I am seriously considering starting a series on the blog dedicated to recreating dishes I love from dates (both good and disastrous) I go on. Or is that sharing too much?

Hey as long as it’s good food, I’m guessing you don’t care THAT much about the rambling that comes along with it, amIright?

ANYWAY, this sandwich entered my life for a reason and I’m pretty sure it was to bring me comfort before we launch headfirst into the holidays. GAH, how is it halfway through November already? *commence freakout*

Tomato & Provolone Grilled Cheese with Kalamata Olive Chutney

A simple grilled cheese with a huge kick of intense flavor from a Kalamata olive chutney.

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: 2 sandwiches

ingredients

4 slices white bread
4 Tbsp butter
4 slices provolone cheese
1 large ripe tomatoes cut into thick slices

Kalamata Olive Chutney

1/2 cup chopped Kalamata olives
1/4 red onion peeled and chopped
1/2 cup red wine vinegar
1/4 cup water
2 Tbsp brown sugar

instructions

Add all ingredients for the olive chutney into a pan and bring the mixture to a boil. Add the lid, turn down heat and simmer 15 minutes, or until the onions are soft and tender. Remove from heat and cool 5 to 10 minutes before using.
In a medium skillet over medium heat, melt 1 Tbsp of butter.
Assemble your sandwiches as the butter melts. Spread each slice of bread with a thin layer of the olive chutney and top with one slice of provolone. Add 2 to 3 slices of tomato to the bottom halves of the sandwiches, then top with the other cheese covered slices of bread.
Once the butter is melted, add one sandwich to the skillet. Cook until golden brown, approximately 1 to 2 minutes. Add another Tbsp of butter to the skillet and flip the sandwich. Cook again until golden brown and the cheese is melted, approximately 1 to 2 minutes. Repeat this cooking process with the other sandwich.
Serve immediately.

Category: Main Dish

Ultimate Mountain Breakfast Sandwich

POSTED BY Meghan Y. ON November 6, 2015 // 4 Comments

Ultimate Mountain Breakfast Sandwiches are my ultimate way to start the day! It’s got everything you love about breakfast in every single bite, from bacon and eggs, to cheese and cinnamon buns. This is how you kick off a day on the slopes.

Remember that time I made apple mojitos and mentioned fall was almost over and it was time to embrace fall as much as possible? Yea, then it snowed… That’s Colorado for ya!

Now that the first snow has fallen in Denver, and disappeared just as quickly, I am ready to hit the slopes. This is the year I become an expert snowboarder, or at least get down a black without dying… I feel like I say this every single year, but this year it’s definitely happening. I’m even joining a few Meetups (anyone tried these and had them be fun…?) so I have more people to get up into the mountains with. Oddly enough, most of my friends don’t ski or board (I’m giving you all who are reading this the stink eye right now, btw).

[Read more…]

Apple Mojito

POSTED BY Meghan Y. ON November 5, 2015 // 4 Comments

An Apple Mojito is my fall inspired twist on the classic minty cocktail. This blend of summer and fall is the only way you’ll want to say farewell to summer and hello to cooler temps.

Fall has been amazing this year in Denver. The colored leaves are still lingering on the trees, the weather has been gorgeous and the snow has stayed in the mountains so far. We so rarely see fall last past Halloween here in Colorado that I’d forgotten how much I love this season. I’ve been taking insane advantage of it, getting outside practically every second that I can.

Then, the cold front rolled in yesterday afternoon, literally while I was desperately trying to wrap up photos of this apple mojito. I didn’t even get a chance to try to run outside (yes, I’m still pretending that I can be a runner…). I suppose I could have sucked it up and run in the cold, but I tried that one night last week and I almost died. I got home teary eyed and experienced extreme cold to hot shock which had me heaving on the floor. Thankfully Kya was there to lick my entire face while I lay there defenseless. [Read more…]

Peanut Butter Cup Overload Cake

POSTED BY Meghan Y. ON November 3, 2015 // 8 Comments

Peanut Butter Cup Overload Cake is the cake to rule all cakes. The moist, rich chocolate cake is the ideal match for a creamy, fluffy peanut butter frosting. It’s just like eating a peanut butter cup!

You would think the week after Halloween I would be completely burnt out on candy, wouldn’t you?

Hahaha think again… The only candy I actually got burnt out on Saturday night was candy corn. Apparently there’s a vicious cycle where you eat the candy corn, even though you sorta love-hate the darn stuff, then regret eating it but can’t physically stop yourself from eating just one more. Though, candy corn and popcorn? Holy crap that stuff is GOOD.

If you ever want to be able to eat popcorn by itself again, never ever try this combination. It’s ruined me forever.
[Read more…]

Chicken Caesar Sandwich

POSTED BY Meghan Y. ON October 30, 2015 // 4 Comments

Chicken Caesar Sandwich is my version of the classic salad, made infinitely better by the addition of much more crunchy bread. The real hero in the sandwich is an out-of-this-world caesar spread that’s gonna blow your mind.

Chicken Caesar Sandwich | cakenknife.com

It’s the night before Halloween… Normally I would be panicking and rushing out to 20 different stores throughout the day, scrambling to pull together a costume because I just decided I actually want to go out tomorrow night. I’ve been trying this whole new “being an adult” thing lately, and this is one where I actually succeeded this year! There is no panic. There is no mad rush to the store and there is no wondering how I’m going to find white shoes to match my white stockings. I have my costume. I have a plan. I am prepared. This is the first Halloween that’s happened. EVER.

See? Sometimes I can be an adult.

Sometimes…

Another thing I’m not wondering about is what I’m going to be eating for dinner before I head out for the night. I’ve got that covered and it’s staring at you right now.

This gorgeous chicken caesar sandwich is a direct response to people telling me I should embrace and love salad. Yes, some salads are downright amazing and I’ll totally go for one if it’s made right. However, force me to eat some greens with barely any dressing and no other veggies in it? Well, I’d rather eat cardboard to be quite honest. I need stuff in my salads. Tons of it. Textures, colors, flavors, I want a freakin’ smorgasbord.

Since I can’t replicate these kinds of salads at home without considerable effort, I did the next best thing. I turned a caesar salad into a ridiculously good sandwich. You get the crunch of croutons from the toasted bread. Fresh lettuce leaves bring a burst of salad flavor.

The creamy caesar spread is what really sends me over the edge with this sandwich. It’s got just the right balance of the classic caesar dressing flavors in a much richer and creamy sauce. You’ll be spooning on more and more until it’s all gone (and it goes fast!).

So ditch the salad and go for the sandwich! It’s the perfect light and healthy dinner to dig into before a night filled with all the candy, chocolate and cocktails you plan to partake in.

This is how adults do Halloween, folks.

how to make a chicken caesar sandwich

make caesar dressing

Add the garlic, chopped anchovies, lemon juice, Worcestershire sauce, Dijon mustard, mayonnaise, salt, and black pepper to a small bowl for the Caesar spread. Whisk to combine. Taste and season with more salt and pepper, if desired. Stir everything together until well combined.

Note: you can also smash the anchovies into an anchovy paste instead of chopping the anchovy fillet, depending on your preference.

toast

Set your broiler to high. Add toasted bread (we like to use ciabatta or sourdough!) to the baking sheet and top each slice of bread with a sprinkle of parmesan cheese and mozzarella cheese. Divide evenly between the slices.

Place under the broiler until the cheese is melted, keeping a close eye on it. This will take only 30 seconds and up to 1 minutes.

assemble

Remove bread from the oven and start building your sandwiches. Spread some of the Caesar spread on each slice of bread. Add sliced chicken breasts to the bottom slices, then top with a layer of chopped romaine lettuce. Top with the other slices of bread and serve immediately with your favorite sides like fries, chips, etc.

make it your own!

You can make it your own so easily! Here’s a few ideas:

Add in cooked bacon slices.

Use Caesar dressing and thicken it up with a bit of mayo.

Make it an open-faced sandwich and top with a soft-boiled egg.

Toss your lettuce with dressing or with olive oil before adding it to the sandwich.

Finally, if you make this chicken caesar salad sandwich recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!

Chicken Caesar Sandwich

The real hero in the sandwich is an out-of-this-world caesar spread that’s gonna blow your mind.

4.6 from 7 votes

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Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: 2 sandwiches

ingredients

1 large skinless boneless chicken breast cooked and sliced into thin strips
Romaine lettuce roughly chopped
1/4 cup Parmesan cheese shredded
1/4 cup mozzarella cheese shredded
4 thick slices of rustic bread toasted

Caesar Spread

2 garlic cloves diced
3 anchovy fillets finely chopped
1/2 Tbsp lemon juice
1/2 tsp Worcestershire sauce
1/2 tsp Dijon mustard
1/4 cup mayonnaise
Pinch of salt and pepper

instructions

In a small bowl, combine the ingredients for the Caesar spread, stirring them together with a spoon. If you don’t want little chunks of anchovies in the spread, you can mash them in with the back of a fork.
Turn the broiler on to high. Add the four slices of toasted bread to a baking sheet. Top the bread with the Parmesan and mozzarella cheese, dividing evenly between the four slices. Melt the cheese under the broiler, watching it carefully until the cheese is bubbling, approximately 30 seconds to 1 minute.
Remove the bread from the oven and build your sandwiches. Spread some of the Caesar spread on each slice of bread. Add sliced chicken to the bottom slices, followed by a layer of chopped romaine lettuce. Top with the remaining slices of bread. Serve immediately with any leftover caesar spread.

nutrition

Calories: 579kcal

Category: Main Dish

Apple Cinnamon Hard Cider Cocktail

POSTED BY Meghan Y. ON October 29, 2015 // Leave a Comment

Apple Cinnamon Hard Cider Cocktails are my favorite thing to come home to in the fall. The chilled twist on a hot spiked cider is intensely flavorful and can be drank well into the holidays.

Apple Cinnamon Hard Cider Cocktail | cakenknife.com

You know when you really nail a recipe? I’m talking, strutting around the kitchen because yea, I just made that awesome thing and it tastes freaking badass. That’s what yesterday was for me. It was one of those days where cooking (FINALLY) was going well and I was on a roll. The height of this ridiculously lucky streak in the kitchen was this apple cinnamon hard cider cocktail.

I love hard cider. It’s kind of become an obsession since I went to Ireland. I have a soft spot in my heart for a warm mug of spiked cider, but a chilled cold cider always hits the spot for me. So why not merge the two, I thought to myself…

Ok that was technically the start of the conversation in my head which eventually led to a friend and I scouring the liquor store for inspiration. Just like that, there it was. A gorgeous bottle of apple infused whiskey… Forget your Fireball and hard cider cocktails folks, this cocktail is a million times better than that will ever be.

The magic of this cocktail is the quick infusion of classic mulling spice flavors into the apple whiskey, making it taste like the classic warm apple cider. Let that rest for a bit and top with the chilled hard cider – good lord you’ve never tasted anything so great. You’ll melt right into your seat, it’s that amazing.

Now please say a prayer for me while I attempt to make the most ridiculous cake I’ve ever tried to make today. I’m ~~a little~~ extremely nervous about having another baking disaster… Here’s hoping the winning streak keeps going, at least through today.

If it doesn’t, rest assured I’ll be crying on the kitchen floor, covered in flour, downing a couple of these bad boys to lift my spirits.

Make this cocktail with even more cinnamon flavor by adding a splash of cinnamon whiskey!

Apple Cinnamon Hard Cider Cocktail

This cocktail puts a chilled twist on the classic warmed cider, perfect for fall!

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Servings: 2 cocktails

ingredients

1 cup apple whiskey Leopold Bros. all the way here
2 cinnamon sticks
2 star anise
8 allspice berries
1 3- inch piece of orange peel
Dry hard cider

instructions

In a small saucepan over medium heat, combine apple whiskey, cinnamon sticks, star anise, allspice berries and orange peel. Bring to a simmer and cook for approximately 5 minutes. Remove from heat, pour everything into a mason jar and seal tightly. Allow to cool completely.
To make the cocktail, add 1 1/2 oz of the infused apple whiskey to a glass and top with 10oz dry hard cider. Garnish with a cinnamon stick and small piece of orange peel.

Category: Booze

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