Sweet Love and Ginger

Chicken

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.

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

Chicken Caesar Buger & Simple Caesar Dressing

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I really love these burgers, for one they remind me of home
since Miss Amy used to make them all the time, and secondly since the price of
beef right now is sky high, using chicken is a great alternative, while still
getting by burger cravings covered, plus it’s a little leaner.
The burgers themselves are clean, as is the whole wheat
roll, and the veggies, the thick Caesar dressing I made to top the burgers
however….
Whatever, a tablespoon isn’t gonna kill you and it’s SO good
together! Plus you can use the dressing on a salad the next day.

Chicken Caesar Burgers

1 lb Ground Chicken

3 cloves of garlic, minced

4 anchovies, finely Chopped

1 tbsp Worcestershire Sauce

2 tbsp chopped flat leaf parsley

1 tsp pepper

In a large bowl combine all ingredients. Using your hands shape
the meat mixture into 3-4 burger patties. Place on a preheated grill and cook
for 5-6 minutes a side, or until patties are firm anc golden brown. Serve warm
on bread, with your choice of toppings.

Simple Caesar Dressing

2 cloves of Garlic, minced

4 anchovy fillets, minced

2 tsp salt

1 tsp pepper

1 tbsp lemon juice

1 tsp Worcestershire sauce

1 cup mayonnaise

1/3 cup grated parmesan cheese

In a small bowl whisk together all ingredients, until well
combined. For a finer dressing place whole cloves of garlic, chopped anchovies,
and parsley into a blender with a little oil first. The dressing can be kept in
the fridge for about a week.

Image Inspiration: Red Pepper Sriracha Kabobs & Radish, Snap Pea Salad

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I love our new outdoor table that we got from Grammy Chuck.
Not only can we eat outside, but now we can actually fit more than 2 plates on
the table! Plus it has an umbrella for super sunny days.

Today’s meal was inspired by images, and the garden. I had
so many radishes that needed to be eaten this day.  

Sometimes I see images of food and get really excited thinking
OMG I NEED TO MAKE THAT RIGHT NOW! Then I look at the recipe and all my
ambition falls flat because it looks gross, or I have nowhere near those
ingredients in my cupboards. That’s when I begin to improvise.

Luckily this is one thing I have always had a knack for.

This meal was sparked by the images above, but I totally
didn’t follow the recipes and made it up as I went.

Red Pepper Sriracha Chicken Kabobs

1 roasted red pepper

1 tbs sriracha sauce

1 tbs rice wine vinegar

1 tbs olive oil

2 cloves of garlic

1 lb boneless skinless chicken breast, cut into 1-2 inch
pieces

Place all ingredients, except chicken pieces in a blender
and blend until smooth. Place the chicken in a small bowl, pour the red pepper
mixture over the top and toss to coat. Pierce the chicken with skewers and
place on a preheated grill for 3-5 minutes per side, or until chicken is cooked
through. Serve warm.

 Radish, Feta and Snap Pea Salad

1 bunch radishes, trimmed

1 lb snap peas

½ cup crumbled feta cheese

1-2 tbs white wine vinegar

1 tbs olive oil

1 tsp Pepper

Combine radishes, peas and feta in a bowl. Drizzle vinegar
and olive oil over the top, add pepper and toss to coat. Serves 4.

The Sriracha skewers were actually reminiscent of barbeque
sauce but slightly sweeter, for those who aren’t a huge fan of spicy food, like
me they are great dipped in ranch dressing. The heat from the skewers was also
a great match for the Radish, Feta and Snap Pea Salad; it was so light and
fresh, with a delicious crunch that I just couldn’t stop eating it all.

Asian Glazed Chicken Legs & Carrot Ginger Dressing

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Right now I am basking in the wonder that is the great
Adirondacks in upstate NY, completely void of technology. This post I have had
ready and waiting in the wings for a while, and so it is posting on auto pilot
while I am away enjoying the awesomely long 4th of July weekend. I
hope you  like it!
These quick and easy Asian Glazed Chicken Legs are an
awesome new twist for tossing chicken on the grill, and this zingy Asian style
dressing over a salad is the perfect pairing for a quick and simple summer
meal.
Asian Glazed Chicken Legs

¼ cup honey

1/3 cup low sodium soy sauce

1 tbsp fresh grated ginger root

4 cloves garlic, minced

6 chicken legs

In a large bowl stir together honey, soy sauce, ginger, and
garlic. Place chicken in the bowl and refrigerate for at least an hour (can be
left over night). Once marinated place chicken on a preheated grill over medium
high heat for 20-30 minutes, rotating every 5-10 minutes, until well done.
While the chicken is cooking pour the remaining marinade into a sauce pan and
simmer over low heat for about 10 minutes until it thickens. Use this liquid to
baste the chicken once it’s done. Serve warm.
The dressing may look complicated because you have to cook
down the carrot, but leftover grilled, or roasted carrots work as well, and you
can always make the dressing a few days ahead, and use it as a dip, or on
additional salads throughout the week.
Carrot Ginger Dressing

¼ cup carrots, cooked

1 tbsp minced ginger

1 small garlic clove

1 tbsp minced onion

2 tbsp rice wine vinegar

2 tsp low sodium soy sauce

1 tsp lemon juice

1 tbsp oil

Place all ingredients in the blender and blend until smooth.
Serve chilled.