Sweet Love and Ginger

Recipe

3 Amazing Chicken Sandwiches

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Hello Random Late Summer Heat wave!!

I don’t know about you but when I get into my car after work and it tells me that it’s
104 outside you can bet the idea of cooking in my tiny, super hot kitchen is
nowhere near appealing to me at all. This summer I have become a big fan of
sandwiches, burgers and grilled veggies. Anything that means I don’t need to
turn on the stove. I’ve been posting for you some of my favorite burgers from
this summer, here, here, and here. Now here is a couple of my favorite chicken
sandwich recipes.

Caprese Chicken Sandwich

¼ cup balsamic

2 tbsp extravirgin olive oil

1 tsp garlic podwer

1 tsp salt

1 tsp pepper
2 boneless skinless chicken breasts

½ cup shredded mozzarella cheese

1 tomato, sliced thin

10-12 large basil leaves

1 tbsp preferred Spread

4 whole wheat rolls, or buns

Combine balsamic, oil, garlic powder, salt & pepper in a
shallow pan. Cut chicken in half length wise and place into the pan tossing to
coat. Cover the chicken and allow it to marinade for at least a half hour or
overnight. On a preheated grill cook chicken for 5-6 minutes a side or until
cooked through. 2 or 3 minutes before the chicken has finished top with
shredded cheese and allow it to melt. Place chicken on a toasted bun and top
with tomatoes, basil, and preferred spread.

Personally I really like this sandwich with Lemon Aioli,
but it is also good with pesto, regular mayo, Italian dressing, or you could
even take the left over marinade and reduce it a little on the stove top.

Sundried Tomato and Artichoke Chicken Pannini

2 boneless, skinless chicken Breasts

1 can artichoke hearts, packed in water

1/3 cup sundried tomatoes, packed in oil

1 clove of garlic

Splash of olive oil

¼ cup pine nuts

4 whole wheat, rolls or buns

1 cup of baby spinach

½ cup shredded cheddar cheese


Cut the chicken breasts in half length wise, and season well
with salt and pepper. Place on a preheated grill and cook for 5 or 6 minutes a
side, or until juices run clear. Meanwhile in a blender combine artichoke hearts,
sundried tomatoes, garlic, pine nuts and oil, pulsing until well blended, and
maybe a little chunky. Spread roughly a tablespoon on each side of the buns. Place
cooked chicken on one side and top with spinach, and cheddar cheese, and the
top bun. Place the entire sandwich on the grill for 2-3 minutes a side. While
it is cooking take the flat part of the spatula or a oven proof pan and push down
on the sandwich to flatten it some. Or if you are lucky enough just put it on a
Panini press.

 Note: I just use my Foreman grill, it works just fine.

A classic Monte Cristo Sandwich typically uses turkey and is
dipped in an egg wash before it is pan fried, but as I said I was trying to
avoid the stove, and chicken is cheaper, so this is my spin on the Monte
Cristo.

Quick Chicken Monte

2 boneless, skinless chicken Breasts

8 thick slices of bread of choice

2 tbsp Dijon mustard

1/3 lb thick sliced smoked ham

¼ lb sliced Swiss cheese

¼ cup pure maple syrup

Cut the chicken breasts in half length wise, and season well
with salt and pepper. Place on a preheated grill and cook for 5 or 6 minutes a
side, or until juices run clear. Meanwhile Spread the mustard on one side of
each slice of bread, then on half of them layer smoked ham, cheese, the fully
cooked chicken and finally another slice of bread. Place the sandwich back on
the grill to toast for a minute or two, and to allow the cheese to melt a
little. Serve warm with a side of maple syrup to dip in.

Corn Chowder with Crab & Red Pepper Crostini

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Corn Chowder with Crab & Red Pepper Crostini

Corn chowder is probably one of the easiest things to make, but it’s so delicious, and a perfect ode to the end of summer, with fresh corn from the local stand, some fresh red pepper to brighten it up, and a cool glass white wine, and it’s pretty much heaven. Then as I was sitting at my desk at work daydreaming about this combination I thought that some crostini might just
make it that much better, I thought about things like caprese, French onion, cucumber and dill, and even ham and cheese, which all sounded delectable, then as always my mind turned to seafood. You probably know by now I have an undying love of seafood. Remembering I had a can of crab meat waiting to be used inspired a whole other idea.

It sounds do decadent, and looks like restaurant quality, but it only took 20 minutes to whip up and only costs $2.64 a serving, so $5.28 for the entire dinner for the two of us. The recipe actually serves 3-4, since I took the leftovers for lunch the next day, at a total cost then of $7.88.

Sometimes I love how things work out.

Here’s to the end of august, and fresh farm stand corn!

Clean Corn Chowder
Clean Corn Chowder with Crab & Red Pepper Crostini
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 1 tbsp oil
  • 1 small onion, chopped
  • 1 spring of fresh thyme (1 tbsp dried)
  • 1 tsp paprika
  • 1 tsp fresh cracked pepper
  • 1 lb Fozen or Fresh Corn
  • 1 1/5 cups vegetable or chicken broth
  • 2 tbsp low fat milk
  • ½ a medium red pepper chopped
  • 1-2 fresh chives, chopped
Instructions
  1. In a thick bottom sauce pan heat oil, over medium high heat and sauté onion for 3-4 minutes, or until it begins to turn translucent.
  2. Stir in thyme, paprika, pepper and corn. Continue to cook for 2-3 minutes, stirring
  3. continuously.
  4. Add broth and allow the combination to simmer for 6-8 minutes.
  5. Using a ladle spoon out about ¾ of the mixture into a blender and blend until
  6. smooth before returning it to the pan.
  7. Reduce the heat to low and stir in milk.
  8. Serve in bowls topped with red pepper and chives.

Crab & Red Pepper Crostini

½ a loaf of crusty whole wheat bread

1 tbsp extra virgin olive oil

1 can crab meat, drained

½ a red pepper, chopped

1 tbsp Dijon mustard

2 tsp lemon juice

2-3 fresh chives, chopped

Sprinkle of shredded Monterey jack cheese

Slice the bread, and place on a baking sheet and drizzle lightly with olive oil. Place in a preheated oven at 475 degress, for 5-10 minutes, or until toasted, meanwhile combine all other ingredients, except cheese in a small bowl. Once the bread is toasted place a clump of the crab mixture on each piece of toasted bread, and sprinkle with cheese. Then place back in the oven for 2-3 minutes, or until the cheese has melted. Serve immediately.
A small side note: the crab mixture is also good in the soup, so don’t feel shy about skipping the spoon using the crostini as a utensil instead. In fact I strongly suggest that this is how it should be eaten.

How to Roast a Red Pepper & Roasted Red Pepper Soup

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I’ve talked about it before. Roasting red peppers is
something I do quite often at the end of summer and into fall. I’ve learned a
few tricks of the trade overtime, and recently read that despite what all the
chef’s will tell you about roasting your peppers over an open flame, and
pealing the skin off the only way to get that rich, smooth, and perfect
carmelization is to actually roast them in the oven. I’ve roasted them in the
oven a lot, but only under broil and for about 20 minutes. This particular
author and chef suggest however that they should be slow roasted for nearer to
40 minutes, and hers is an opinion that I would tend to believe. You are sure
to hear more about her later on don’t worry.

So needless to say I tried it, and I agree.

I have never gotten my red peppers so wonderfully sweet and
slippery. I don’t think I could possibly roast my red peppers any other way from now on. If you are wondering how I used to do it, I explained it fairly well here.
Long Oven Roasted Red Peppers

2 large red bell peppers, quartered, and deseeded

Non stick spray

Preheat the oven to 500 degrees.  On a greased baking sheet place peppers skin
side up and put int the oven to roast for 40-50 minutes. Once the peppers have
become blacked remove from the oven and set aside for 30 or so minutes until
they have become cool enough to handle. Using your hands remove and discard the
peel. Peppers can be placed in the refrigerator for 1-2 weeks, or jar with oil
for 2-3 weeks.
Oh and because this is what I did with my red peppers once they were deliciously roasted.

 
Creamy Roasted Red Pepper Soup

1 tbsp extra virgin olive oil

1 shallot, chopped

1 large potato, peeled, and chopped

2-3 Roasted red peppers (or 1 6 oz jar, drained &
rinsed)

2 cups low sodium chicken or vegetable broth

2 tbs sour cream

1 tbsp chopped cilantro

Shredded cheddar cheese

In a thick bottomed sauce pan sauté shallot, in oil over
medium high heat, for 1-2 minutes. As the shallot begins to become translucent,
add in red pepper, potato, and broth. Allow to simmer for 15-20 minutes, or
until the potato becomes soft. Transfer the soup to a blender, in batches if
needed and puree until smooth. Return to the pan and remove from heat. Stir in
sour cream until well blended. Serve warm topped with cilantro and cheese, as
well as additional sour cream if desired (Serves 2-3)

Oh I Just Don’t Know & Herb Roasted Tomatoes over Chicken

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I have some sort of blues thing going on here. I’m in a funk I can’t get out of.

I’m not an emotional eater by any means, drinking and cooking on the other hand; and I don’t mean just boos. When I’m upset often time’s tea or cocoa are the only things that will sooth me. Oh and cooking, especially baking. There is something about chopping vegetables, and stirring large bowl of batter, or whipping cream that just helps. Fortunately (or unfortunately depending on your point of view) for everyone that surrounds me I rarely eat anything that I make when I’m hurting, so it gets pawned off on everyone else.

I’m having an even harder time coming up with good posts. I have no end to my food photos and recipes but the rest of the post should be filled with words and feeling too, and I’m just having a hard time of it. I feel like with so many posts I am just going through the motions giving only a little blurb about whatever recipe I am posting, and that’s not really the feeling I want to have from my blog, but with my mind clogged with so many other things it may be all I have to offer you for a time.

Bear with me for a little while. I’ll get my mojo back soon. And in the mean time here’s an amazing new recipe that I got originally from Bon Appetite. It sounded perfect for a late summer dinner with all the fresh tomatoes about. Even Chuck, who aside from actual sauce could do without tomatoes, actually liked it. This one is going to become a favorite I can tell, it tastes wonderful and I only had to alter the recipe a little to make it clean.

Herb Roasted Tomatoes over Chicken

 

Oh I Just Don’t Know & Herb Roasted Tomatoes over Chicken
Prep time:
Cook time:
Total time:
Serves: 4 to 6 Servings
Ingredients
  • 3-4 tablespoons Extra Virgin Olive Oil
  • 1 lb cherry tomatoes
  • 2 tablespoons herbs de province
  • 1 teaspoon Salt plus additional season
  • 1 teaspoon Pepper plus additional season
  • 1 tablespoons Worcestershire sauce
  • 1 lb boneless skinless chicken breast
  • 1 shallot, minced
  • 2 tablespoons red wine vinegar
  • 3 tablespoons flat leaf parsley, coarsely chopped
  • 1 tablespoons of tarragon
Instructions
  1. Preheat the oven to 450 degrees.
  2. In a large bowl combine 1 tbsp oil, tomatoes, herbs de province, salt & pepper, tossing to combine.
  3. In a large oven proof skillet heat 1 tbsp of oil over medium high heat. Add tomatoes and transfer the skillet to the oven to roast, for about 15 minutes or until the tomatoes burst. Transfer the contents of the pan to a bowl and drizzle with Worcestershire sauce.
  4. Season the chicken breast with salt and pepper. In the same pan sear the chicken breast over medium high heat for 5-6 minutes a side, you may need to add a little more oil to the pan so it doesn’t stick.
  5. Once seared, transfer the pan back into the oven to roast for an additional 10-12 minutes, to cook through.
  6. Transfer chicken to a cutting board to rest for 5-6 minutes, meanwhile, in the same skillet add an additional tbsp of oil to the pan and heat it over medium high heat, add the shallot and sauté for 1-2 minutes.
  7. Deglaze the pan with the vinegar, scrapping up some of the brown bits from the bottom. Add the tomatoes and their juices back into the pan and cook again for an additional 2-3 minutes, until the sauce begins to thicken.
  8. Adjust seasoning and serve warmed topped with a sprinkle of tarragon and parsley.

 

I paired this recipe with some brown rice, cooked in chicken broth, carrots and a few spices, Don’t ask for the recipe I made it up as I went and have no idea what I actually did, but the above recipe defiantly feels like a rice side type of recipe. What do you think? What would you pair it with?
Herb Roasted Tomatoes over Chicken

Similar Recipes:

Garlic & Herb Roast Chicken

Burst Sun Gold Tomato Sauce

Chicken w Spicy Apricot Sauce

Green & Yellow Beans: 4 Ways

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Right now the garden is overflowing with green and yellow beans (mostly yellow). We cannot eat them fast enough, so I have started putting a few in the freezer, but I’m still loading up our meals with quite a few of them.

After a long weekend away visiting Chuck’s parents in VT we came back to the mother-load of beans. So I decided I would cook them all in one night.

Now the issue was how to make a load of green beans appealing to us. I opted to make them in all of
our favorite ways, the idea being that they would feel like separate side dishes and not be a chore to
eat, plus it would be a great way to showcase my favorite green bean recipes here on the le blog. 

Charred Barbeque Green Beans

1lb green or yellow beans

¼ cup prepared barbeque sauce

Place grean beans on a preheated grill over high heat and
cook until the outsides begin to char. Toss with barbeque sauce and serve.

Quick Greek Style Green Beans

1 tbsp extra virgin olive oil

2 cloves of garlic, sliced

1 lb
green or yellow beans

Juice from ½ a lemon

½ a lemon sliced

¼ cup of feta cheese crumbles

In a large frying pan heat oil and garlic over medium heat sautéing
for 3-5 minutes, or until garlic begins to brown and become aromatic. Add beans
and toss cooking for an additional 1-2 minutes, just enough to heat the beans
through. Transfer to a serving tray and toss with lemon, juice, and feta
cheese.

Bacon and Caramelized Onion Beans

2 or 3 strips on bacon

1 small onion sliced thin

½ tsp salt

1 lb
green or yellow beans

In a large frying pan cook bacon until crispy and remove
from pan. Add onion to the pan and sauté, you may need to add a little olive
oil depending the amount of drippings in the pan. Reduce the heat to medium and
add salt. Cook the onion, stirring occasionally until it begins to brown and caramelize.
Add the bacon back into the pan, along with the beans, cooking for an
additional 1-2 minutes, and serve.

Beans with Harrissa Oil & Tomatoes

1 tbsp Harrisa Condiment (available at specialty stores)

2 tbsp extra virgin olive oil

1 lb
green or yellow beans

1 handful cherry tomatoes, halved

In a large frying pan heat oil and harrissa over medium high
heat for 1-2 minutes, add beans and tomatoes to the pan and cook for an
additional 1-2 minutes, tossing to coat. Serve immediately.

Now here are just 4 of our favorites, but there’s so many more that include eggs, sundried tomatoes,
and different cooking procedures.

What’s your favorite bean recipe?