Month: June 2015

Mexican Milanese Style Sandwiches

Mexican Milanese Style Sandwiches

These sandwiches are a new favorite at our house. There are a few cooking programs that I record to watch when I have time, and Mexican Made Easy is on of them. Marcela Valladolid hosts it, and if her other recipes are as easy as this one, then I understand the name of the show. Both kids had friends visiting when I decided to make these sandwiches. They all swooned over these sandwiches.

These sandwiches require frying, but because you are using chicken cutlets, they fry up so fast that you won’t even heat up the kitchen. It is very easy to make your chicken cutlets. First, place a boneless, skinless chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef’s knife in the other hand, carefully slice it in half horizontally (parallel to the cutting board). Trim off any fat or ragged edges.

 

Mexican Milanese Style Sandwiches
 
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Ingredients
  • 4 (4-oz.) chicken cutlets
  • salt and freshly ground black pepper
  • 1 c. all-purpose flour, for dredging
  • 1 c. plain breadcrumbs, for dredging
  • 2 eggs, beaten
  • vegetable oil, for shallow frying
  • 4 Bolillo or Telera rolls or French bread
  • Chipotle mayonnaise, recipe follows
  • 4 lettuce leaves, optional
  • sliced tomato
  • avocado slices
  • thinly sliced white onion
  • lime wedges
Instructions
  1. Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the breadcrumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat.
  2. Heat ½-inch oil in a large skillet to 350°F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels.
  3. To assemble the sandwiches, half the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with chipotle mayonnaise. Place cutlet on the bottom half of a roll and add toppings of your choice. Squeeze with lime juice, if desired.
Notes
I used French Hamburger Buns purchased at Publix supermarket.

Chipotle Mayonnaise
 
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Ingredients
  • 1 canned chipotle chile in adobo sauce
  • 1 tsp. fresh lime juice
  • ¼ c. mayonnaise
  • salt and freshly ground black pepper
Instructions
  1. In a small bowl mash together the chipotle chile, lime juice, and mayonnaise. Season with salt and pepper, to taste.

 

Perfect Chicken Salad

Great Chicken Salad

All Southerners should have a good chicken salad in their recipe box. After all, would any of us be married or have babies without it? It has always been a staple among my family and friends at any wedding or baby shower.

I have been making this chicken salad recipe for as long as I can remember. Occasionally, I will try something different, but this is always my favorite and the one I always return to.

I like to keep my chicken salad simple, and this is perfect, with only six ingredients. I don’t care for relish, onions, pecans, or grapes like so many chicken salads have.

My favorite way to cook tender chicken for chicken salad is in my crockpot. I cook my chicken in the crockpot at night while sleeping. Then, in the morning, I remove it to a plate to cool slightly before chopping or shredding.

This is a good base recipe, but if you like the extra fancy stuff, add your Ranch dressing mix, bacon, shredded cheese, grapes, crushed pineapple, apples, or nuts to make this suit your taste.

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Perfect Chicken Salad

Course Salad
Author Amye Melton

Ingredients

  • 4 chicken breasts cooked and chopped or shredded
  • 1 to 2 cups mayonnaise to taste
  • 1/2 to 3/4 cup chopped celery
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon poppy seeds
  • 1/2 teaspoon salt

Instructions

  • In a large bowl mix the chopped chicken, mayonnaise, celery, mustard, poppy seeds and salt.
  • Serve right away or refrigerate.

 

 

Garlic Mashed Cauliflower

garlic mashed cauliflower

 

With Greg on his low-carb diet again I am scrambling to find recipes that the whole family will enjoy. He doesn’t care for cauliflower, and neither do the kids, but I decided I would try this recipe regardless. Had I known how well liked this dish was going to be I would have doubled the recipe.

I found the recipe at foodnetwork.com but decided to do roasted garlic instead of minced garlic, and I used Knorr Chicken Homestyle Concentrated Stock rather than chicken bouillon. The garlic mashed cauliflower was incredible. In fact, it was so good that we scraped the bowl clean!

If you need directions for roasting garlic you can find a recipe here.

 

Garlic Mashed Cauliflower
 
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Serves: 6
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Ingredients
  • 1 medium head cauliflower
  • 1 tbsp. cream cheese, softened
  • 3 tbsp. unsalted butter
  • ¼ c. grated Parmesan
  • 1 head garlic, roasted (see recipe)
  • ½ to 1 container Knorr Chicken flavored Homestyle Concentrated Stock, to taste
  • pinch freshly ground black pepper
Instructions
  1. Set a stockpot of water to boil over high heat.
  2. Clean and cut cauliflower into small pieces. Cook in boiling water until well done. Drain well; do not let cool and pat the cauliflower very dry between several layers of paper towels.
  3. In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, butter, Parmesan, garlic, chicken stock concentrate, and pepper, until almost smooth.
  4. Serve hot.
  5. Nutritional Information:
  6. g Net Carbs; 9g Fat; 4g Protein; 111 Calories

 

 

Chia Seed Pudding

 

chai seed pudding

I had heard of the many benefits of chai seeds, but until recently had never tried them. They are crunchy little seeds that have no taste. Chai seeds can be absorbed by the body as seeds, unlike flax seeds that need to be ground.

Chai seeds are packed with nutrients! They are loaded with fiber (which is good for digestive health), protein, omega-3 fatty acids (essential for brain health), and they are high in antioxidants. They are high in calcium, magnesium, and phosphorus. They are being studied as a natural treatment for Type 2 diabetes, and a study has shown that they can significantly lower blood pressure.

Chai seeds come from a flowering plant in the mint family, called Salvia Hispanica. They can be eaten raw, soaked in juice, and added to baked goods. When soaked in a liquid the seeds become gelled.  Because of this reason that can be used as a natural thickener for soups.  Sprinkle them on cereal, yogurt, salads, or try this delicious pudding recipe from Giada De Laurentiis. Alone or topped with nuts and fresh berries, this pudding makes a fantastic breakfast or snack!

 

Chia Seed Pudding
 
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Ingredients
  • 1 cup vanilla-flavored unsweetened almond milk
  • 1 cup plain low-fat (2 percent) Greek yogurt
  • 2 tbsp. pure maple syrup
  • 1 tsp. pure vanilla extract
  • Kosher salt
  • ¼ c. chia seeds
  • 1 pint blueberries or strawberries, hulled and chopped
  • ¼ c. sliced almonds, toasted
Instructions
  1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and ⅛ teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
  2. The next day, spoon the pudding into 4 bowls or glasses; mound the berry & almonds on top.