Snack Attack

By Holly Sinclair

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.

• Language: English
• Publisher: Holly Sinclair
• Release date: Mar 4, 2021
• ISBN: 9781393352167

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.

Book preview

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