Sometimes it is nice to have something different on a hamburger bun besides beef. Here is a recipe for a fried chicken sandwich. This is an attempt to make a piece of chicken breast like at Chick-fil-A. To make it like them, just top with a couple pickles. I like mine with mustard, bacon, lettuce, and pickles. Make it the sandwich the way you like it. Go crazy! I made some homemade potato chips to go with it.
Fried Chicken Sandwich
- 4 boneless skinless chicken breasts
- salt and pepper
- 1 cup flour
- 1/3 cup powdered sugar
- 1 egg
- 1 cup milk
- vegetable oil
- Pat chicken dry and season with salt and pepper
- mix egg and milk in shallow dish.
- Mix flour and powdered sugar in another shallow dish.
- Pour enough vegetable oil into a large skillet or dutch oven to at least one inch deep.
- Heat oil to 350 degrees.
- Coat chicken in egg and milk mixture.
- Let drip and then coat both sides in flour and sugar mixture.
- Carefully add to hot oil.
- Cook until done, use an instant read thermometer if necessary.
- Place on a wire rack to let excess oil drain away.
- Keep warm in a 250 degree oven if necessary.
- Build sandwich with all your favorite toppings.
Yesterday, the temperature in my backyard was 67 degrees. Today, it is 16 degrees. The weather in Colorado at this time of year likes to tease you. One day it is spring like, and the next it is back to winter. This soup reminds me of that. Bright festive flavors dance on your tongue like spring, but it is a warm soup to comfort you in the cold weather. Make up your mind Colorado! In the meantime, I will warm my innards with this soup while I dream of spring.
Chicken Tortilla Soup
- 1 Tbsp vegetable oil
- 1 onion, medium dice
- 1 red bell pepper, medium dice
- 1 jalapeño, small dice
- 1 Tbsp chili powder
- 2 cloves garlic, minced
- 2 quarts low-sodium chicken broth
- 1 ½ pounds boneless, skinless chicken breast
- 1 can diced tomatoes (14.5-ounce), drained
- 1 Tbsp chopped fresh cilantro leaves
- 2 Tbsp lime juice
- Salt and pepper
- Your favorite garnishes: tortilla strips, avocado, cheese, sour cream, etc.
- Heat oil in large Dutch oven over medium heat.
- Add onion, bell pepper, and jalapeno and cook, stirring frequently, until softened.
- Stir in chili powder and garlic and cook until fragrant.
- Add broth and chicken and bring to boil.
- Reduce heat and simmer until chicken is cooked through.
- Remove chicken; cool and shred into small pieces.
- Return shredded chicken to pot.
- Add tomatoes, cilantro, and lime juice.
- Season with salt and pepper.
- Serve with your favorite garnishes.
Here is a great casserole take on Enchiladas Suiza. The swiss cheese originated from Swiss immigrants that moved to Mexico and started dairies that produced creams and cheese. This was their variation on enchiladas.
Chicken Enchilada Suizas Casserole
- 4 medium poblano peppers
- 2 Tbsp olive oil
- 1 jalapeno, small dice
- 2 medium onions, medium dice
- 4 cloves garlic, minced
- 12 medium tomatillos, peeled, rinsed and quartered
- 1 small handful cilantro leaves, chopped
- 1 tsp cumin
- 1 Tbsp honey
- 4 cups chicken stock
- Salt and fresh ground black pepper
- 1 lime, juiced
- 2 pounds cooked chicken, meat pulled or shredded
- 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
- 1 cup Mexican crema, creme fraiche, or sour cream
- 1 ½ cups shredded Swiss cheese
- 1 ½ cups shredded Monterey Jack cheese
- Heat the broiler to high.
- Arrange the poblanos and tomatillos on a sheet pan.
- Put them under the broiler and char until blackened an all sides.
- Put the peppers in a bowl and cover tightly with plastic wrap.
- Allow the peppers to sit until cool enough to handle.
- Peel and seed the peppers.
- Heat the olive oil in a skillet over medium high heat.
- Add the jalapeno, onions, and garlic.
- Cook until the onions soften.
- Put the tomatillos and a small handful of cilantro in a food processor.
- Coarsely chop the poblanos and add them to the processor.
- Process until almost a smooth sauce forms.
- Pour the sauce into the skillet and stir to combine.
- Stir in the cumin, honey and stock, and season with salt and pepper, to taste.
- Reduce the heat and simmer about 20 minutes.
- Add the lime juice and turn off the heat.
- Pour a thin layer of sauce into the bottom of a medium casserole dish.
- Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken.
- Dot with some sauce and small spoonfuls of sour cream.
- Sprinkle with a little Swiss and Jack cheeses.
- Repeat twice more.
- Preheat the oven to 375 degrees .
- Bake until heated through and bubbly on top, about 30 minutes.
Below is another tasty dish lovingly made by Mrs. Roxborough Park Ramblings. This is a quick cooking dish made in a skillet and finished in the oven.
Pan Roasted Lemon Chicken
- 8 bone in, skin on chicken thighs
- 1 ¼ cups chicken stock
- ¼ cup lemon juice, fresh
- 2 tsp lemon zest
- 1 Tbsp olive oil
For the lemon rub
- 2 Tbsp olive oil
- 2 Tbsp whole grain mustard
- 2 tsp lemon zest
- 3 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp salt
- Pre heat oven to 400 degrees.
- Make the lemon rub.
- Combine the lemon rub ingredients in a bowl.
- Using your fingers, work the lemon rub into both sides of the chicken thighs.
- In a medium bowl, whisk together chicken stock, lemon juice, and lemon zest.
- Heat olive oil in a large oven proof skillet.
- Add chicken thighs skin side down and cook until crispy and golden brown.
- Flip and cook other side until golden brown.
- Add chicken stock mixture to skillet.
- Place skillet into oven.
- Cook 30 minutes, or until temperature of chicken thighs reach 175 degrees.
- Serve with rice, risotto, or your favorite side dish.
Chicken Satay is thin strips of chicken dry rubbed or wet marinated, skewered on sticks, and grilled. I marinated these with Guy Fieri’s Teriyaki sauce. I also made a Thai cucumber relish that you see paired with Chicken Satay in a lot of Thai restaurants. I served this with basic fried rice for a nice asian inspired meal.
Thai Cucumber Relish
For the Dressing
- ⅓ cup white vinegar
- ⅓ sugar
- ⅓ cup water
- ½ tsp coarse salt
- 1 clove garlic, flattened slightly
For the Relish
- 1 large cucumber, peeled
- 1 shallot, sliced thin
- 1 hot red chili pepper
- ½ red onion, small dice
- 2 Tbsp fresh cilantro, chopped
- 2 Tbsp peanuts, chopped
- Prepare the dressing.
- Combine dressing ingredients in a small sauce pan.
- Bring to a boil and then reduce to a simmer.
- Simmer until all ingredients except garlic are dissolved.
- Transfer to a bowl and let cool.
- Discard garlic.
- Slice the cucumber lengthwise into quarters.
- Dice crosswise into ¼ inch dice.
- Add cucumber, shallot, chili, onion, and cilantro to dressing.
- Toss to combine.
- Let sit at room temperature for one hour.
- Add the peanuts just before serving.