Chicken Sandwiches with Cilantro Lime Mayo

Chicken Sandwiches with cilantro-lime mayo


mayo:
1/4 c mayo
2 tbspn chopped cilantro
1 tsp fresh lime juice
1 garlice clove, minced

chicken:
1/4 cup egg substitute (this is from cooking light and they always suggest this stuff and i never use it. i just use the amt of eggs i think equals their amt of substitute. in this case i think it was 2.
3 tbspn hot sauce (such as tabasco)
1 tsp dried oregano
1/2 tsp salt
2 skinless boneless chicken breast halves
4 1/4 oz tortilla chips (about 6 cups)
2 tbspn olive oil

remaining ingredients:
4 kaiser rolls
12 red onion slices
lettuce leaves


1. to prepare mayo: combine the first 4 ingredients.

2. to prepare chicken: combine egg substitue, hot sauce, oreganoe and salt in a large zip top plastic bag. cut chicken breast halves in half horizontally to form 4 cutlets. add chicken to bag and seal. marinate in fridge for 2 hours or up to 8, turning occasionally.

3. place tortilla chips in food processor (yay!) process 1 minute until ground. place ground chips in shallow dish.

4. working with one cutlet at a time, remove chicken from marinade allowing excess to drip off. coat chicken completely in chips. set aside. repeat procedure with remaining chicken and chips.

5. heat large nonstick skillet over medium heat. add olive oil to pan swirling to coat. add chickne to pan, cook 3 minutes on each side or until browned and done. spread mayo evenly over cut sides of rolls. layer bottom half of each roll with 3 onion slices, 1 lettuce leaf and 1 chicken cutlet, top with halves of rolls.


i made some sauteed potato slices to go with this. simply thinly slice a potato, and add them to a pan with some hot olive oil, sprinkle with s/p. let them get good and browned on one side, then flip the whole thing over and let that side get browned. you can layer them with onions if you like, as in layer of potatoes down, s/p, layer of onions, layer of potatoes, s/p, layer of onions. and them flip them that way. sever with ketchup.

tex mex calzones

no picture :( we must have been hungry :)

8 oz ground turkey breast
1/2 c chopped onion
1/2 c chopped green pepper
1/2 c chopped red pepper
3/4 tsp cumin
1/2 tsp chili powder
2 garlic cloves, minced
1/2 c fire roasted salsa verde (i just used whatever they had at the store)
1 pizza crust dough
3/4 c mexican preshredded cheese blend
1/4 c sour cream

1. preheat oven 425.

2. heat large non stick skillet over medium high heat. add ground trueky to pan, cook 3 minutes stirring to crumble. add onion and next 5 ingredients (through garlic) to pan. cook 4 minutes or until veggies are crisp tender, stirring occasionally. remove from heat. stir in salsa..

3. unroll pizza dough. divide into 4 equal portions. roll each portion into 6x4 inch rectangle. working with one rectangle at a time spoon about 1/2 c turkey mixture on one side of dough. top with 3 tbspns cheese, fold dough over turkey mixture and press edges together with a fork to seal. place on baking sheet coated with cooking spray. repeat procedure with remaning dough and turkey mixture. bake at 425 for 12 minutes or until browned. serve with sour cream.

as a side:
toss together a black bean salad: combine 1 15 oz can rinsed and drained black beans, 1 cup quartered cherry tomtoes, 1/2 cup chopped red onion, 1/4 cup chopped celery, 2 tbspn fresh lime juice, 2 tbspn chopped cilantro, and 1 tbspn olive oil in a medium bowl. toss to coat.


this was super yummy!

Mediterranean Chicken Packets

Don't let the lame name mislead you. This was delicious! Buttered orzo made a good partner for the dish.

4 boneless, skinless chicken breasts halves
s/p
1 can diced tomatoes, drained (i just used 3 fresh roma tomatoes chopped)
4 artichoke hearts, quartered (i got a few from the olive bar at the store)
12 kalamata olives, halved and pitted (again from the olive bar)
4 tsp capers (i omitted this b/c they are dumb) :)
1/2 c crumbled feta
1/2 tsp italian seasoning (i made my own out of a few herbs from the cupboard)
1 tbspn olive oil

1. preheat oven to 375. place 4 12 inch squares of parchment paper of heavy duty foil on a work surface. place a chicken breast on one half of each square, leaving a 2 inch boarder. season with s/p.

2. dividing evenly, top chicken with tomatoes, artichokes. olives, capers and feta. sprinkle with italian seasoning and oil. fold parchment over ingredients, and crimp edges to seal. * i just put the chicken directly on some tin foil and folded it tightly to create a packet.

3. place packets on rimmed baking sheet. bake chicken until opaque through out, 20-22 minutes.



yum!!!!!

Pork and Beans Stuffed peppers

4 bell peppers
3 tbspn olive ok
s/p
1/4 lb canadian bacon (except i couldn't find this so i used regular bacon)
3 cloves garlic
1 tsp dried oregano
one 15 oz can cannellini beans, rinsed
2 tomatoes, chopped
4 oz mozz cheese, shredded
1/2 c bread crumbs

1. preheat oven to 350. rub the peppers with 2 tbspn olive oil, season with s/p. stand in baking dish cover with the tops and roast for 30 minutes

2. meanwhile, in medium skillet, heat 1/2 tbspn olive oil over med heat. add bacon and cook until browned. (since i used regular bacon i just chopped it while raw and cooked it up until browned). transfer bacon to bowl. heat remaining 1/2 tbspn olive oil (i didin't do this since i had bacon grease already in the pan, i just poured all but about a tbspn off) cook garlic and oregano in oil until fragrant. stir in the bacon along with the beans, tomatoes, breadcrumbs, and mozz cheese. season with s/p if needed.

3. fill peppers with bean mixture. return to oven and heat through about 15 minutes.

Beer-Braised Pork and Black Bean Soup

another crock pot recipe.  I am making this on Thurs, so don't have the "taste" results yet, but it looked good.

2 12 oz bottles of beer (preferably lager)

1 Tbsp. chopped canned chipotle chilies in adobo sauce, plus 1 Tbsp adobo sauce

1 tsp. ground cumin

1 large onion, chopped

1 pound dried black beans, rinsed

1 1/2 pounds boneless pork butt (pork shoulder)

Kosher salt

1/2 cup sour cream

1/2 cup salsa

1/4 cup cilantro

in the bowl of a slow cooker, combine the beer, 3 cups water, the chilies, the adobo sauce, cumin, onion, beans, pork, and 1 1/2 tsp salt.  set the slow cooker to high and cook, covered, until the beans are tender and pork pulls apart easily, 4 hours.  Using a fork, separate the pork into large pieces.  divide among bowls and top with sour cream, salsa, and cilantro.

serve with scallion corn bread and chocolate chunk and almond cookies (recipes at www.realsimple.com/slowcookermenu)

these were suggestions at the bottom of the page, not ones I have made or suggested.  I might look them up though to see if they look good.

Baked Penne with chicken and sun dried tomatoes

from martha stewart. i dont' have any pictures of this b/c it smelled so good eric couldn't wait to dig in. this was really really good. and it makes enough to freeze half and you can pop it into the oven from the freezer for a fresh meal later!

6 tbspn butter
s/p
1 lb penne pasta
1 tsp olive oil
2 boneless, skinless chicken breasts, halved horizontally
1/2 c plus 2 tbspn flour
4 garlic cloves
6 cups whole milk
10 oz mushrooms, thinly sliced (i know you don't like these but i wish you did cuz they are good in this pasta!)
1/2 c oil packed sun dried tomatoes, drained and thinly sliced
1 1/2 c provolone (i used mozz cuz that's what i had)
1 cup grated parm

1. preheat oven to 400. butter two shallow 2 quart baking dishes. in large pot of boiling salted water cook pasta 3 minutes short of al dente. drain. return to pot.

2. in large nonstick skillet, heat oil over medium high. season chicken with s/p. cook until opaque throughout. halve each piece lengthwise, then thinly sliced crosswise.

3. in 5 quart dutch oven or large pot, melt butter over medium. add flour and garlic, cook. whisking 1 minute. while whisking gradually add milk. bring to a simmer whisking frequently. add mushrooms and tomatoes. cook 1 minute. off heat , gradually stir in provolone and 1/2 cup parm.

4. add chicken and pasta to pot. season with s/p. divide pasta mixture between baking dishes and sprinkle with remaining parm.

5. bake uncovered until top is golden and bubbling about 25 minutes. let stand 5 minutes before serving.


to freeze: prepare through step 4. let cook. cover tightly with foil and freeze. to bake: preheat oven to 400. and bake still covered in foil on a rimmed baking sheet until center is hot, about 1.5 hours. remove foil and bake until golden 15 minutes more.




** this is sooooooo good and makes perfect leftovers!

Sloppy Joe Pizza Pockets

from rachel ray.

2 tbspn olive oil
1 bell pepper
1/2 onion, coarsely chopped
s/p
1.5 lbs ground turkey
1 cup pizza sauce
1 tbspn worcestershire sauce
1 pound pizza dough (i did hand made but the recipe suggested store bought)
2 cups mozz cheese

1. in large skillet heat oil over medium heat. aadd pepper, onion, pinch s/p and cook until softened about 5minutes. add turkey and cook ove rmedium high heat breaking up meat until cooked through and crumbly. stir in pizza sauce and worcestershire sauce. season to taste with s/ p. let cool.

2. preheat oven to 400. lightly grease a baking sheet. divide dough into quarters and working with 1 piece at a time roll out and stretch into 8 inch round. place the rounds on the baking sheet with about a third of each round hanging over the edges of the pan. mound a pakced cup of turkey mixture onto each round, leaving a 1/2 inch border. top each with the cheese and then fold the dough over the filling, crimp the edges together to seal. cut a small vent in the top of each pocket for venting.

3. bake until puffed and golden 15-20 minutes.


yummmy! eric and i had this last night and it was fantastic. no pictures cuz we were in a hurry to go to the banff mountain film fest. we had it today for leftovers for lunch and it was equally as good warmed up in the microwave. plus, darin should like it- it's wrapped! :)

Orange-Balsamic Chicken thighs with pecans and Sage butter pasta

since i have left over sage from last week's prune chicken i'm making this tomorrow night:

from Rachel Ray:

s/p
1 pound spaghetti
2 tbspn olive oil
8 skinless, boneless chicken thighs, quartered
2 sprigs rosemary, finely chopped ('m using dried )
1/4 c balsamic vinegar
1/4 c orange marmalade
3 c arugula or baby spinach
4 tbspn butter
1/4 c sage leaves, thinly sliced
1/2 pam cheese
1/3 c honey roasted pecans, chopped (i'm using whatever's in the freezer, just toasted)

1. cook pasta according to directions, reserving 1 cup of pasta water after draining

2. while pasta is working heat olive oil in large skillet. season chicken with s/p and add to skillet. sprinkle the rosemary on top and cook the chicken until crispy and brown 10 minutes. transfer to platter

3. whisk the balsamic vinegar and marmalade ino the skillet, scraping up the browned bits from the bottom of the pan. lower heat and simmer for 1 minute. return the chicken to pan and coat with the sauce. remove the pan from the heat and stir in the arugula

4. in pasta pot, melt the butter over medium low heat. add the sage and cook until fragrant about 5 minutes. add the pasta and pasta water and toss. add the 1/2 c parm cheese and season with salt. sprinkle the pecans on the chicken a nd serve with the pasta and a little extra cheese.



**well it sounds interesting anyway. you can try it if you want. i kinda like fruity meat from time to time. and the picture looked really good.

BBQ Beef Brisket

1 beef brisket (5-6 lbs or more for more leftovers :)

4 garlic cloves, pressed

1 tsp salt

1/4  tsp pepper

1 1/2 c. ketchup

1/3 c. cider vinegar

1/4 c. brown sugar

1/4 c. Worcestershire sauce

2 Tbsp mustard

2 large onions sliced

Preheat oven to 350.  trim excess fat from brisket and place fat side up in a baker.  press garlic over brisket, sprinkle with salt and pepper.  combine ketchup, vinegar, brown sugar, worcestershire sauce and mustard in another bowl and pour over brisket.  Slice onions and arrange over brisket.  cover with aluminum foil.  bake 2-3 hours or until fork tender.  keep all the juices for leftovers.  slice brisket thinly across the grain.  

leftovers ideas:

BBQ Beef and Peppers sub sandwich

1 loaf Italian bread

1 green bell pepper

1 red bell pepper

8 slices colby monterey jack cheese

saute bell peppers in oil until crisp-tender.  combine 1/2 cup juices from brisket with 1 tsp cornstarch; bring to boil. reduce heat; simmer 1 minute and add 1 lb cooked beef brisket (2 cups) and onions; simmer over low heat for 5 minutes or until heated through.  Cut bread in half horizontally and pull out the interior of the bread leaving 1/2 inch thick bread shell.  Heap the meat and onions into the bread and top with bell peppers and cheese.  cover with top of bread and bake at 350 for 5-7 minutes.  YUMMMMMM!

Stew:

add however much frozen mixed vegetables to a pot of leftover brisket and heat through.  serve with biscuits.

reposts of a couple of buried goodies

These were buried in the blogs of the past and I resurrected them because I made them again recently and they were so good!

Carmel Popcorn

Caramel popcorn

INGREDIENTS:
1 cup brown sugar, packed
1/4 cup white corn syrup
1/2 teaspoon baking soda
1 Stick (4 oz.) margarine or butter
1/2 teaspoon salt
3 to 4 quarts of POPPED corn
PREPARATION:
Combine all ingredients except soda and popped corn in a 1½ to 2 quart microwave safe bowl. Put in microwave (HIGH) and bring to a boil. Boil for 2 minutes. Remove from microwave and stir in soda.

Put the popped corn in a brown grocery bag and pour the syrup over the corn. Close the bag by rolling it down a couple times and SHAKE HARD. Cook in the bag on HIGH microwave for 1½ minutes. Remove and shake vigorously and cook in the microwave another 1½ minutes. Shake when you remove it from the microwave and pour it on a large cookie sheet to cool. Store in an airtight container when cool.

SPICY CHICKEN-RICE BOWL

1 1/2 cups uncooked long-grain rice
2 Tbsp butter
1 Tbsp all purpose flour
1 1/4 cups chicken broth
1/2 cup milk
1/2 cup light coconut milk
3 Tbsp red curry paste
2 Tbsp fresh lime juice
2 tsp grated fresh ginger
1/2 tsp salt
1 rotisserie chicken shredded
1 1/2 cups fresh steamed green beans cut into 1 inch pieces
1/2 red bell pepper, cut into thin strips
1/2 cup chopped cilantro

prepare rice according to package instructions

melt butter in a heavy saucepan over low heat; whisk in flour until smooth. cook, whisking constantly 1 minute. gradually whisk in chicken broth, milk and coconut milk. cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. stir in curry paste and next 3 ingredients. stir in chicken, green beans, and red bell pepper strips into curry mixture; cook 2 more minutes or until thoroughly heated. Stir in 2 Tbsp chopped cilantro. serve chicken mixture over rice. sprinkle with remaining cilantro. serve with lime wedges.