the ingredients all lined up:
whole wheat tortillas, broccoli slaw, parmesan ranch dressing,
pulled bbq chicken (found in refridgerated section) and cheddar cheese
combine 1/2 cup broccoli slaw with 1/4 cup ranch dressing.
let sit for at least 15 minutes until slaw has softened.
cook bbq chicken in microwave according to package directions.
preheat broiler.
layer 4 slices of cheese on each tortilla.
broil until cheese has melted.
remove from oven and top with bbq chicken and ranch coleslaw.
close up shot.
slurp this down with your beer.
you can buy individual beers at trader joes. perfection.
i found this recipe over at how sweet it is. if you've never checked out her blog, please do. she is hilarious, a great writer and even better cook. and all of her recipes look amazing.
anywho - i started to make this non-traditional bbq sauce when i realized i didn't have a few of the ingredients she called for. so i improvised a little bit. the end result was a tangy bbq sauce with a little bit of a sweet bite. it's fun, it's seasonal and its really versatile - you can serve it on just about anything - chicken, seafood, pork, beef.
ingredients:
1 pound chicken cutlets
2/3 cup fresh blueberries
1/3 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dijon mustard
couple dashes of hot sauce
salt and pepper
directions:
in a small sauce pan heat blueberries over low heat. cook for about 10 minutes until berries begin to burst. mash with fork. add ketchup, both vinegars, brown sugar, onion powder, garlic powder, dijon mustard, and hot sauce. season with salt and pepper. turn heat up to medium and cook until sauce begins to bubble. turn heat back down to low and cook for 20 minutes, stirring every few minutes. sauce should be thick with visible blueberries chunks.
grill chicken however you normally do it. take off grill and slather bbq sauce on chicken with pastry brush. serve remaining bbq sauce on the side with your favorite vegetable. Read more...
another meal for the kiddies. nothing seems more like summer to me than barbecue sauce and some corn on the cob. but I wanted to give this summertime favorite a little sprucing up.
my nanny family (that’s my name for them) isn’t big on processed or premade foods so i decided to make my own barbecue sauce.
it’s easier than you think. really though – you combine 5 ingredients in a pot over low heat and let simmer for 10 minutes. that’s it.
ingredients:
1 cup ketchup
1/4 cup cider vinegar
2 tablespoons molasses
1 tablespoon Dijon mustard
1 tablespoon water
1 pound chicken breast tenders
4 ears of fresh corn
2 cups lima beans (frozen or fresh)
2 tablespoons butter
2 teaspoons garlic powder
Salt and pepper
directions:
preheat oven to 350 degrees.
combine first 5 ingredients in small sauce pot. season with salt and pepper. cook over low heat for 10 minutes.
season chicken tenders with olive oil, salt and pepper. place on baking sheet and bake for 10 minutes, turning once. remove from oven and brush both sides with homemade barbecue sauce. put back in the oven for 2 minutes.
bring large pot of water to a boil. add corn and cook for about 7 minutes. remove from pot, let cool and cut off kernels with sharp knife.
meanwhile, fill a medium sauce pot with 1 inch of water. bring to a boil, add lima beans, cover with lid and reduce to simmer. cook for about 5 minutes until tender.
in a large bowl combine corn kernels, lima beans, butter, garlic powder, salt and pepper.
serve 3-4 chicken tenders per person with a heaping portion of succotash.
in my post yesterday i talked about all of the leftover spanakopita dip i had from kim's bridal shower. i combined other greek-like ingredients to turn this leftover into a simple and easy spanakopita panini. the dip acted as the "glue" so i didn't need to add any cheese. the final product was pretty delicious - the dip melted into a creamy, savory mess that gave the rest of the ingredients tons of flavor. you can use any kind of bread you like, but i used the 100-calorie sandwich thins...bikini season is coming up after all.
ingredients:
100 calorie sandwich thins
grilled chicken breasts, cooked (i used the really thin kind)
roasted red peppers
mushrooms spanakopita dip
s&p
directions:
preheat panini press. slather each side of bread/sandwich thins with a generous amount of spanakopita dip. season both sides with s&p. top one piece of bread with roasted red peppers, mushrooms and then chicken. top with remaining piece of bread and cook 5-7 minutes on panini press, until bread is crunchy and dip has melted. serve immediately.
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i've been making chicken salad for a long time and i think i've finally mastered this classic. i like to use a combination of light mayo, light sour cream and greek yogurt. i also love to roast the chicken to give it maximum flavor. i made these guys at kim's bridal shower and served them on mini potato dinner rolls.
ingredients: 2 lbs bone-in skin-on chicken breasts (can substitute dark meat if you like) 3 celery stalks, cut into 1/4-inch dice 1/3 cup light mayo 1/3 cup light sour cream 1/3 non-fat greek yogurt 1/3 cup dried cranberries, roughly chopped 2 tablespoons fresh parlsey, minced 4 teaspoons lemon juice s&p evoo mini potato roll
directions: preheat oven to 400 degrees. trim off any excess fat on chicken and place on roasting pan. liberally season with evoo, s&p and 2 teaspoons lemon juice. make sure to season under the skin as well. place in oven and bake for about 1 hour, until fully cooked though. set aside and let cool.
once chicken has cooled, remove skin and pull apart from bone. shred into small pieces and place in a big bowl. add celery, light mayo, light sour cream, greek yogurt, dried cranberries, parsley, 2 teaspoons lemon juice and s&p. keep in fridge until ready to eat. to serve, scoop a large dollop of chicken salad on each mini potato roll and garnish with fancy toothpick.
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i found this recipe over at stephanie's cooks. my roommates are pretty obsessed with anything asian-flavored so i decided to try this pizza out on them. i ended up tweaking the recipe a little bit to make the sauce a little thicker. i think next time i would add a vegetable to balance things out - maybe red pepper strips or broccoli - but overall it was really delicious. i added a lot of red pepper flakes, so use your own judgment here.
ingredients: pizza dough ( i always buy the trader joes brand) 2 boneless, skinless chicken breasts, chopped into small pieces 1/2 teaspoon red pepper flakes 1/4 cup low-sodium soy sauce 2 1/2 tablesoon. honey 3/4 cup apple cider vinegar 1 cup mozzarella cheese evoo sesame seeds (optional) 1 tablespoon flour 1 tablespoon water directions: preheat the oven to 450.
roll out pizza dough onto baking sheet. drizzle with evoo and cook for 5 minutes. remove from oven and set aside.
meanwhile, combine red pepper flakes, soy sauce, honey, and vinegar. heat skillet over medium-high heat with evoo. add chicken and cook about 5-7 minutes, until fully cooked through. remove from pan and set aside.
pour the sauce mixture into the pan. in a small bowl, whisk flour into water. beat until there are no more lumps of flour. add to pan and cook until sauce thickens and becomes syrup like, about 10 minutes. add the chicken, toss well.
top pizza dough with chicken/glaze mixture. make sure to cover every inch! top with cheese and sprinkle with sesame seeds. bake for an additional 5-7 minutes until cheese is melted and bubbly. serve immediately.
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whole chickens were on sale this week at harris teeter so i picked one up and decided to go greek with it. the flavors worked great together - the zing from the lemon paired nicely with the savory herb rub i made. the only downside to this meal is that it takes awhile to cook - i would save this for a weekend dinner.
directions:
preheat oven to 425 degrees. in a small bowl mix together dried oregano, dried thyme and garlic powder.
remove the chicken giblets and rinse the chicken inside and out. remove any excess fat and leftover pin feathers and pat the outside dry. liberally salt and pepper the inside and outside of the chicken. squeeze half of lemon juice on the outside of the bird and the other half on the inside of the cavity.
drizzle evoo over outside of chicken. using your hands rub herb mixture over entire bird, getting under the skin too. stuff the cavity with a bunch of parsley, onion quarters, both halves of lemon, and all the garlic cloves. tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
place chicken on a roasting tray in a tinfoil lined baking dish. roast about 1 1/2 hours or until juices run clear when you cut between a leg and thigh. **warning i took mine out of the oven after cooking for 60 minutes and it was still raw so be careful.**
remove from oven and let chicken rest for about 10 minutes before carving. serve with your favorite greek side dish - i did greek orzo salad.
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i invited some of my gal friends over for a saturday night pot luck last week. i made us a batch this chicken and andouille gumbo (via making life delicious). the secret to getting that gorgeous color of homemade gumbo is letting the roux cook for about 30 minutes (but never letting it burn) until it turns a dark caramel color. i was under a time crunch and didn't have a chance to do this all the way so mine isn't as rich in color as it should be. but that didn't stop this dish from being delicious - it was spicy, creamy/velvety, and really comforting. don't let the long list of ingredients scare you away. it really is a simple dish that comes together easily.
ingredients: 1/3 cup creole seasoning (found in spice section in grocery store) 5 boneless skinless chicken thighs evoo 1 cup onions, diced 1/2 cup green bell pepper, diced 1/2 cup celery, diced 1/3 cup vegetable oil 1/2 cup unbleached all-purpose flour 12 oz. andouille sausage, skin removed and diced (about 1 1/2 cups) 6 cups cold chicken stock 3 tablespoons garlic, chopped 3 bay leaves 2 tablespoons worcestershire sauce 2 tablespoons fresh italian parsley, chopped 1/4 cup green onions, sliced white rice fresh french bread
directions: preheat oven to 375 degrees. drizzle the chicken in evoo and evenly coat with about 2-3 tablespoons of the creole seasoning. bake for 20-25 minutes. remove from oven and cut into bite-sized pieces.
meanwhile mix the onion, celery, and bell pepper together. heat the oil in a dutch oven or heavy large saucepan over medium heat. whisk in the flour and continue to cook, stirring or whisking often until it is a dark caramel color. this takes about 30 minutes. add the andouille sausage, 1 tablespoon of the creole seasoning, and 1 1/2 cups of the onion/celery/bell pepper mixture. cook, stirring often, for about ten minutes or until the vegetables soften.
add the cold stock, the remaining 1/2 cup of the onion/celery/bell pepper mixture, the remaining 2 tablespoons of creole seasoning, garlic and bay leaves. bring to a boil and then down to a simmer. add the baked thighs and let it simmer for 2+ hours, stirring occasionally. about 10-15 minutes before you’re ready to serve, add the worcestershire sauce.
serve over white rice and use the french bread for dipping. garnish with fresh italian parsley.
this is an extremely easy recipe that i got from the wednesday chef and it took no time to put together. i was able to pop it in the oven, do some other things around the kitchen and get a workout in - all while this bubbled away. the tangy mustard complimented the fresh herbs beautifully and the crunchy coating added a nice texture against the juicy dark meat. i only tweaked the original a little bit. here's how to do it:
ingredients: 8 chicken thighs, with bone and skin-on 3 teaspoons fresh, minced parsley and sage 2 large garlic cloves, minced 4 tablespoons dijon mustard s&p 1/3 cup panko 2 tablespoons melted butter
heat the oven to 350 degrees. rub chicken with fresh herbs, garlic and s&p - make sure to get under the skin as well. brush 1/2 tablespoon mustard over the skin side of each thigh to coat thinly. lay the legs in a shallow baking dish, leaving space between them. sprinkle evenly with the panko and drizzle evenly with the melted butter. roast for about an hour (give or take 10 minutes depending on how big your pieces are.) coating should be crisp and the meat very tender.
ps - i'm still working on my photography skills. sorry this picture looks so bad - i feel like i'm not doing it any justice. suggestions are welcome!
when i was planning this meal, i didn't realize everything was green. it doesn't make for the best presentation, but all i can say is that it still tasted good. this dinner doesn't involve any sort of effort. it's the perfect weeknight meal for a monday when you're still recovering from the weekend and don't feel like doing much besides laying on the couch to watch gossip girl/dancing with the stars.
for the main course i bought pre-marinated pesto chicken from trader joe's. you literally take it out of the package, place is on a cookie sheet and bake for 25 to 30 minutes on 425 degress. it's that simple and the end product is always perfectly seasoned and juicy! i'm usually not into the whole pre-packaged thing, but trader joe's definitely got it right with these guys.
for the sides, i whipped up my favorite garlic spinach with tomatoes and roasted garlic asparagus.
i know this is nothing fancy, but it's still a great, healthy meal to keep in your recipe box!
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the entire time i was making this casserole last night, i couldn't help but think i was channeling my inner betty draper - minus the cheating husband. this is one of those classic recipes your grandma most likely made back in the day while wearing high heels and a glamorous dress (and probably in a kitchen just like this). it's the perfect comfort meal when you've had a long day and work/school/gym and just want something delicious.
i found the recipe over at picky palate. she used a pre-made wild rice from trader joes. if you can't find it, you can use any other brand or even all white rice if needed. here's my take on it:
ingredients: 3 tablespoons extra virgin olive oil 1 medium onion, finely diced 3 stalks celery, finely diced 3 carrots, peeled and diced 2 tablespoons fresh minced garlic 2 cups cooked chicken breast, cubed 2 cups steamed white rice 16 oz prepared wild rice s&p 1/4 teaspoon garlic salt
for the cheese sauce: 4 tablespoons butter 1/4 cup all purpose flour s&p 2 cups chicken broth 2 cups shredded cheddar cheese, extra to top casserole
directions: preheat oven to 350 degrees. heat evoo into a medium dutch oven over medium heat. saute onion, celery and carrots until softened, about 10 minutes. stir in garlic and cook for 1 minute. stir in chicken, both rices, s&p and garlic salt. reduce heat to low.
to prepare cheese sauce melt butter into a medium saucepan over medium high heat. whisk in flour and s&p then slowly pour in chicken broth whisking continuously. whisk until thick and nearly boiling then stir in cheese (with wooden spoon) until melted. pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.
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the other morning, suzanne ran up the stairs all excited to tell the roommates she was going to cook one of her families' favorite recipes: chicken and dumplings. here she is in her own words:
ever since i had the ability to request my birthday meal each year, i always chose this delicious plate of all white heaven. when i told charlotte (the beautiful woman that brought me into this world) that i was making my favorite meal for the gals, she insisted that we throw in "something green". to please char, meagan whipped up some garlic snap beans and i made a low-fat waldorf salad for the sides.
this recipe is super easy and a definite stand by when it comes to comfort food. the pressure was on though since this was the first time i was recreating one of my mom's famous and fabulous recipes. i don't know if it tasted like what my mama makes, but everyone got seconds (and some of us thirds).
i don't have any real measurements for this, but just go with your gut on what you think is best.
ingredients: 1 4lb whole chicken dried thyme garlic powder 1 bay leaf water 2 cups bisquick 2/3 cup milk 3 cups diced potatoes s&p
directions: in a large pot over medium heat, cover chicken about 2/3 the way with water. add spices and s&p. every 20 minutes, flip chicken over in pot until the meat is literally falling off the bone. this process should take a little over an hour. remove chicken and keep water/broth in the pot. shred chicken from bone and set aside. in a separate bowl, mix together bisquick with milk. this will be a pretty thick mixture. add potatoes and scoop ice-cream sized dumplings (from bisquick mixture) into pot. cover/cook dumplings and potatoes for about 20 minutes. be sure to stir the pot pretty frequently to break up the dumplings, or else it will become one big lump. add chicken back to pot, season with s&p if needed and serve immediately.
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i asked sparkman to send me the recipe to her paninis she made the other night. her response was too cute to edit down, so here she is in her own words.
ingredients:
ciabatta bread
love
sundried tomato pesto
love
grilled chicken (evoo with s&p)
love
sundried tomatoes
love
monetary jack cheese
love
mozzarella cheese
more love.
my input:
these little suckers were scrumptious. it was a nice light meal (we each only ate half of a sandwich) and served it with mixed greens. you will probably need to grill the sandwiches about 4 minutes per side. she used a cast iron skillet to act like a panini press on the grill, like i did in an earlier recipe. if you don't have time to cook the chicken before hand, a store-bought rotisserie could be used instead. enjoy!
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today is thursday. the last time i blogged was sunday. please consider taking the following excuses as an explanation.
i joined a gym on monday. between the 6pm elliptical sessions and 6am spinning classes, food hasn't been on my mind. cellulite has.
i've been preparing for my trip to the hamptons this weekend with sis (aka spending my free time picking out the perfect outfits)
meagan (roommate) has become the new domestic goddess of the house
all in fact, are true. meagan has really stepped up her game this week and prepared most (all) of the meals. let's take a quick recap.
we started off monday with a grilled steak seasoned with bobby flay's signature rub. i whipped up buttermilk garlic mashed potatoes and sauteed spinach with tomatoes and garlic for side dishes.
tuesday i roasted a whole chicken with a chipotle chili rub and meagan made trader joe's red quinoa and black bean salad with cilantro dressing. all the ingredients for the salad can be bought at trader joe's, including the bottled dressing. roasting a chicken is easy - clean, rinse and dry a 5 lb chicken. place on roasting pan and drizzle evoo all over chicken, including under the skin. using your hands, rub chili rub all over chicken. do this liberally. cook for 1.5 hours at 425 degrees.
last night was the best night by far. meagan made smokey cheese enchiladas with red rice and beans. with over 3 pounds of cheese in the recipe, this wasn't a night for dieting. it was a night of seizing the moment. when someone puts a casserole dish full of goey, cheesy mexican deliciousness in front of you- you seize the moment and eat them. just look at the picture - you'll go weak in the knees too.
so i leave you this week with some great recipes to try and a promise to be better about blogging next week. i must sign off now to keep an eye on my 70+ bus driver taking me to the city...aka keep checking him for a pulse.
click image to zoom in. i added a little too much sauce, so you can't see the chicken that good - but i promise it's there!
meagan's mom, denise, sent me a stuffed chicken recipe the other day. i decided to improvise a little and take all the ingredients that were used to stuff the chicken and make it in a sauce to top the chicken. i served it with orzo with a sun-dried tomato vinaigrette. i kept the portions small; it served as the perfect light dinner for two. everything was delicious.
ingredients: 2 boneless, skinless chicken breasts 1/4 cup flour 3/4 cup frozen spinach, thawed and drained 1 tablespoon toasted pine nuts 1/2 cup light cream 1/4 cup soft goat cheese 3 tablespoons panko bread crumbs 1/2 cup uncooked orzo 1/4 cup sundried tomatoes, packed in oil 1 tablespoon oil from sun-dried tomatoes 2 tablespoons low sodium chicken stock 1/2 tablespoon apple cider vinegar 1 small garlic clove, minced evoo s&p
directions for chicken: take about 1.5 to 2 tablespoons of goat cheese, roll it into a ball and flatten into a patty. repeat and make a second patty. coat in evoo and roll in panko bread crumbs. put in fridge for about 5 to 10 minutes. meanwhile dredge chicken in flour. heat skillet with evoo over medium high heat. fry chicken about 4 minutes per side until golden brown. remove from pan and set aside. add cream to pan, scraping up the browned bits from the chicken. add half of frozen thawed spinach, s&p and pine nuts. let sauce reduce by half. meanwhile, heat a small skillet with evoo. fry goat cheese patties about 2 minutes per side until golden brown. to serve, top chicken with pan sauce and add goat cheese on top of that.
directions for orzo: cook the orzo according to package directions. set aside in strainer. in a food processor, mix together tomatoes, broth, vinegar, garlic, sun-dried tomato oil and s&p until smooth. add half of spinach to orzo and mix with vinaigrette. add more s&p if needed and serve warmed or chilled.
as i said yesterday, this week's meals are simple, but tasty. i used a bottled fajita marinade to flavor the chicken. the brand i used is called world harbors and you can get it at about any grocery store in the salad dressing/sauce aisle. i served the fajitas with homemade reduced fat guacamole that was made with peas. get the recipe here.
ingredients:
4 boneless, skinless chicken breasts
3/4 cup premade fajitas marinade
1 red bell pepper, cut into strips
1 yellow onion, cut into thin slices
favorite fajita toppings - cheese, sour cream, black bean dip, refried beans, lettuce
flour tortillas
s&p
evoo
directions:
cut chicken breasts into thin strips and marinate in fajita sauce for up to an hour. keep in fridge. heat skillet over medium high heat with evoo. add bell pepper and onions, cooking until onions have softened - about 5 to 7 minutes. remove veggies from pan, add more evoo and cook chicken about 5 minutes. season with s&p. meanwhile, wrap tortillas in tinfoil and keep warm in 350 degree oven. the next step is easy - take a warm tortilla, add your favorite condiments, top with chicken, fold it up and dig in. don't know how to fold up a burrito (ahemmmm ton)? here's a quick demonstration.
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first off, sorry for the delay in this post. i made this for dinner last thursday and haven't had a chance to post until now. i guess i had too much fun over the weekend.
i'm going to go ahead and throw this out there - this wasn't my favorite recipe in the world - but it was still good. i just felt like something was missing from the meal. however, the sauce was a great combination of sweet (from the mangoes) and spicy (from the jalapenos). i think next time i need to serve the chicken with more of the bbq sauce to add more flavor to the dish. i served it with mango salsa couscous from one of those pre-made mixes. (click on link to see what brand to buy.) i'm usually not one for those things because i like to add my own fresh ingredients, but meagan promised me it would be delicious. and it was.
ingredients: (recipe from ellie krieger @ food network)
directions: heat the evoo in a medium-sized skillet over medium-high. add the onions and cook until translucent, about 2 minutes. add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. stir in the vinegar, molasses, worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. transfer the mixture into a bender and add the mango and jalapeno. blend until smooth. put 1 cup of the barbeque sauce into a sealable plastic bag with the chicken and marinate for 1 hour.
preheat a grill pan with evoo over medium high heat. grill about 5 to 7 minutes per side until chicken is cooked all the way through, turning once. let the meat rest for 10 minutes before slicing. spoon about 1/2 cup of barbeque sauce over the meat slices and serve on top bed of couscous. (i didn't do this step - but make sure you do it). Read more...
for some reason, i have really been craving buffalo chicken bites. no matter how hard i try, i always seem to give into my food cravings. this time was no different, except i made a much healthier version of the real thing. i served it with a homemade buttermilk ranch dressing that i found on annie's eats. we didn't have buttermilk at home, so i improvised and made my own. just combine 1 cup of skim milk with 1 3/4 teaspoons cream of tarter. you'll get the same rich, tangyiness!
ingredients: 4 boneless skinless chicken breasts 1/4 cup hot sauce 1/4 cup butter, i used brummel and brown (it's yogurt based and has half the calories of real butter) 2 tablespoons worcestershire sauce 1 teaspoon garlic powder your favorite lettuce, chopped celery, diced cherry tomatoes, cut in half monterrey jack cheese, cubed homemade ranch dressing s&p evoo
directions: heat grill pan over medium high heat. season chicken breasts with evoo and s&p. grill on each side about 5 to 7 minutes. remove from pan and cut into strips. in a small sauce pan melt butter with hot sauce, worcestershire, garlic powder and s&p. mix chicken strips with hot sauce mixture, making sure every piece is coated. to serve, place a bunch of lettuce on place. add toppings (celery, tomatoes and cheese) and chicken. drizzle with homemade ranch dressing. it's that easy. i'll never miss fried chicken again...i hope.Read more...
obviously this isn't my photo - the pictures i took didn't turn out as i had hoped.
(photo credit - womansday.com)
last night, megg and i hosted book club at our house to celebrate finishing the third book in the millennium trilogy - the girl who kicked the hornets nest. (if you haven't read these books yet, go do it now.) the books are set in sweden and talk a lot about coffee, pickled herring, and frozen pizzas. in the past, when we met to discuss the first and second books, we tried to make food that went along with the theme of the book. this time we opted for a different scenario - summer sliders. i made three different kinds of mini burgers to suit everyone's tastes:
the recipes for each of these was pretty simple. you can click on the link above for the greek burger recipe from cooking light. i followed the recipe exactly except i didn't add the roasted red peppers. here's what to do for the other two:
turkey burgers with bacon and cheddar: in a small skillet, brown about 6 slices of turkey bacon with evoo (or else it will stick) until it's really crispy. combine cooked bacon with 1 pound of ground turkey, 3-4 tablespoons worcestershire sauce, a dash of garlic and onion powder and s&p. form into mini burgers (should get between 8 and 10) and grill for about 2-3 minutes per side. top with slice of cheddar cheese and serve on mini bun with light mayo.
bbq chicken burgers with coleslaw: season 3 chicken breasts with s&p and spread your favorite bbq sauce all over it. grill for about 5-7 minutes per side. before taking off the grill, top chicken with monterrey jack cheese and let it melt. cut each chicken breast into thirds, top with prepared coleslaw and serve on a mini bun. if you want - you can add more bbq sauce to the chicken once it's done cooking, but i slathered it enough before i cooked it.
everyone had their own personal favorites, but i really enjoyed the greek sliders.Read more...
i added "philly" to the title of this recipe because according to someone who knows his philly cheesesteaks - my version was just as good. i hate to toot my own horn, but they were pretty damn tasty. the cream sauce i made in the pan (using flour + chicken stock) made you feel like you were having something really bad for you but it wasn't.
ingredients:
1 pound chicken, cut into thin slices
half yellow onion, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons flour
1/3 cup chicken stock
2 teaspoons garlic powder
4 slices provolone cheese
evoo
s&p
4 sub rolls
directions:
heat skillet over medium high heat on stove. add evoo, onions, bell peppers and s&p. saute for about 5 to 7 minutes until onions start to turn translucent. remove from pan and set aside in a bowl. add chicken, garlic powder and s&p to pan and cook about 7 minutes. return onions and bell peppers to pan and add flour. cook about 3 minutes until the flour is fully incorporated. add chicken stock and cook until sauce begins to form. preheat oven to broil. fill sub rolls with chicken mixture and top with provolone cheese and put on baking sheet. broil for about 3 minutes until cheese is brown and bubbly. serve immediately with salt & vinegar potatoes for the perfect weeknight dinner.
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there is nothing more classic and simple than a peanut butter & jelly. this cooking blog is exactly that. you'll find recipes that are delicious, easy to make and fit into any lifestyle.
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