Open Faced Chicken Parmesan Sandwiches

Open Faced Chicken Parmesan Sandwiches

These magnificent sandwiches are made of crunchy, breaded, white meat chicken topped with pizza sauce and gooey, melted mozzarella. Everyone loves them and they are ready in half an hour.  Throw in a side salad and you have an easy, yummy dinner.

Servings: 6-8

Time:  Prep: 5-10 minutes   Cooking:  20-25 minutes
Hardware:  A cutting board and knife, measuring spoons and cups, 3 shallow bowls, a fork, a whisk, a paper towel covered plate, a deep skillet, tongs, foil, a baking sheet

Ingredients:

• 1 ½ lbs. boneless skinless chicken breast-sliced very thin
• 2 tablespoons + 1 tablespoon Italian seasoning
• 1 ½ cups flour
• 2 eggs
• ½ cup milk
• 2 cups bread crumbs
• Oil for frying
• Large loaf of French bread
• 16 ounces fresh mozzarella cheese
• 1 ½ cups pizza sauce

1. Slice the mozzarella and set aside.
2. Cut the chicken in half horizontally so that it is thin. Season the chicken on both sides with 1 tablespoon of Italian seasoning.
3. Put the flour in the first bowl. In the second bowl whisk the eggs and milk together until completely blended. In the last bowl, toss together the crumbs and remaining Italian seasoning.
4. Heat the oil on medium high.
5. Dip the chicken into the flour and shake to remove the excess.  Dip the floured chicken into the egg and then press it into the crumbs to make sure it is covered.
6. Fry the chicken for 4-5 minutes per side, or until golden brown.  Don’t crowd the chicken.  You may need to cook it in batches. Remove the chicken to the plate.  You can keep it warm in the oven on the lowest setting, while finishing up.
7. Preheat the oven to 350˚.  Line the baking sheet with foil.
8. Cut the French loaf in half like a hot dog bun.  Then, in the other direction, cut it in half and half again.  You should have eight bread slices.
9. Top each piece of bread with 2 tablespoons of pizza sauce.  Top the sauce with chicken.  Top each sandwich with 2 more tablespoons pizza sauce.  Cover each sandwich with 2 ounces of cheese.
10. Bake for 7-10 minutes or until the cheese is melted.
11. Serve with a side salad.

Chicken Curry

As an American when I hear ‘curry’ I think of chicken or fish stew in a heavy, spicy sauce served over rice. I have a friend from the UK who calls any Indian dish curry.  One of my students, who is from India, says that curry is the spicy sauce-not the stew. So what exactly is curry?

I began to research curry to answer that question and to give myself a better understanding of the dish before I attempted to cook it. The savory, spicy flavors we think of as curry today come from hundreds of years of trade between India, Southeast Asia and Europe, but apparently people have been eating curry for over 4,000 years. Examining skeletons and pottery shards, archaeologists found residue of the three basic ingredients of the spicy stew-ginger, garlic and turmeric-in ancient excavations in India.  This means people in the Indus valley were eating curry at the same time Egyptians were building the pyramids. So curry is one of the world’s most popular dishes and it may be the world’s oldest prepared dish, as well.

When making curry, don’t use curry powder. The powder can be funky and not in a good way. I prefer curry paste.  I use Pataka Curry Paste Mild. This dish would work with Korma or Tikka Masala.  You could also make the sauce without the chicken and add chopped fish about 7 minutes before finishing. If you prefer to go meatless, make the sauce with veggie stock and add in roasted eggplant and frozen peas with the yogurt.

Servings: 4-6

Time:   Prep: 15 minutes; Cook: 45 Minutes
Hardware:  Measuring spoons and cups, a cutting board and knives, a heavy bottom skillet (I prefer a cast iron skillet), a can opener, a wooden spoon

Ingredients

• 2 tablespoon olive oil
• 1 ½ lbs boneless skinless chicken breast
• 1 cup onion
• 2 cloves garlic
• 1 tablespoon fresh grated ginger
• 1 tablespoon chopped cilantro
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 2-4 tablespoons of curry paste (depending on your taste)
• 14 ounce can chopped tomatoes drained
• 1 cup chicken broth
• 5 ounces Greek yogurt
• S&P to taste
• 2 cups cooked white rice, chopped green onions, naan bread

1. Cut the chicken into bite size pieces.  Grate the ginger.  Roughly chop the onions, garlic, and cilantro. Drain the tomatoes.  Set aside.
2. Heat the olive oil in the pan on medium. Add the onion, garlic, ginger, cilantro, cumin, and cinnamon.  Cook, stirring often until the onions are translucent, about 5 minutes.
3. Turn the heat up to medium high and add the chicken.  Sauté the chicken for 7-10 minutes or until just brown.
4. Add the curry paste, tomatoes, and chicken broth.  Stir often until the curry comes to a boil.  Lower the heat to low and simmer slowly for 30 minutes.  Stir occasionally.
5. Remove the curry from the heat and allow to cool for 5 minutes.
6. Just before serving stir in the Greek yogurt.
7. Serve over rice.  Topped with chopped green onions and a side of naan bread.

Chicken Curry



http://www.smithsonianmag.com/smart-news/people-have-been-eating-curry-for-4500-years-8604270/#CrmDV1CcTIG1bUgl.99

http://www.slate.com/articles/life/food/2013/01/indus_civilization_food_how_scientists_are_figuring_out_what_curry_was_like.html

http://www.pataksusa.com/productsearch?type=cat&cat=6

Chicken Enchiladas Suizas

The word enchilada comes the Spanish word enchilar meaning to "season with chilies." Usually enchiladas are covered in a red chile sauce. Enchiladas Suizas  however are a variation that resulted from the influence of Swiss immigrants to Mexico.  Enchiladas Suizas are covered in a white sauce like béchamel or sour cream.  They are delicious and something a little different.

Servings: 4-6

Time:  Prep: 15 minutes; Cooking:  40 minutes
Hardware:  A cutting board and knives, measuring cups & spoons, a skillet, tongs, sauce pot, whisk, a plate, paper towels, and a 8 x 11.5 glass baking dish

Ingredients

• 1 large yellow onion (1 cup)
• 1 ½ pounds chicken breast
• 1 small, mild, green chile (I use a Poblano)
• 1 tablespoon chopped cilantro
• 2 teaspoons chipotle pepper sauce
• ½ teaspoon cumin
• Olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups low sodium chicken broth
• 1 ¼ cups sour cream
• 2 cups shredded Monterey Jack (or Pepper Jack) cheese
• Cooking spray
• 8-6 inch corn tortillas
• Salt
• Chopped tomatoes and green onions for garnish

1. Slice the onion.  Dice the chicken and liberally salt it. Dice the chile, removing the seeds.  Chop the cilantro.  Set everything aside
2. In the skillet, heat enough olive oil to cover the bottom of the pan on medium. Add the onion, chicken, chile, cilantro, pepper sauce, and cumin.  Cook until the chicken is no longer pink in the center, about 7-8 minutes.  Remove from the heat and allow to cool.
3. While the chicken is cooling, heat the butter in the sauce pot over medium heat until it is completely melted.  Add the flour and whisk constantly until there are no lumps and the flour is a nice toasted golden color.  This should take about 1-2 minutes. (This is called a roux.) Slowly add the broth.  Whisk often, scrapping the sides and bottom of the pan.  When the sauce is completely mixed together, stir in the sour cream. Taste and adjust the amount of salt in the sauce. Remove the sauce pan from the heat.
4. Pre-heat the oven to 350°.
5. Spray the baking dish with cooking spray. Spread about 2 tablespoons of sauce in the bottom of the glass pan.
6. Mix 1 cup of the cheese with the meat.
7. Place the tortillas on the plate and cover with a damp paper towel.  Heat these in the microwave for 30 seconds.
8. Put about 2 tablespoons of the meat mixture into each tortilla and roll up.  Place rolled tortillas, seam side down, in the glass pan. Pour the sauce over the enchiladas.  Bake for 25 minutes.
9. Sprinkle the remaining cheese over the enchiladas and cook for another 5 minutes or until the cheese is melted. If you want you can turn on the broiler on for 1-2 minutes to brown the cheese.  Just make sure to watch the dish closely so nothing burns.
10. Serve warm topped with chopped tomatoes and green onions or with warm tomatillo sauce. I served mine with a salad of sliced tomatoes and chopped avocado tossed in lime juice.

Basil Pesto Wings

More wings.  I am not a fan of wings, but my husband, Jeff, could eat his weight in them.  So whenever I know I’m going to be out, I make them for him.  And even though I am not a big fan of eating them, making wings gives me the chance to experiment. So win-win.

Jeff loves basil and I have a bunch of it on hand, as it grows like a weed.  So I decided to make some pesto and give my love (Jeff) two of his (wings and basil.)  When I first made them, I did not toss them in any sauce.  Jeff said they were a tad dry, so I tweaked the recipe a little.  Success.

Servings:  Dozen wings

Hardware:  Kitchen scissors, measuring spoons and cups, a large plastic container with a lid, tongs, a baking sheet, a cooling rack (or foil), a sauce pot, a garlic press, wooden spoon
Time: Prep-10 minutes, Marinate-4-6 hours, Cook-50 minutes

Ingredients:

• 1 dozen wings
• ¼ cup basil pesto
• 2 tablespoons Italian seasoning
• 3 cloves garlic
• 2 tablespoons butter
• 2 tablespoons light olive oil
• 2 tablespoons grated parmesan
• Cooking spray

Basil Pesto Wings

1. Use the kitchen scissors to separate the flaps from the drummettes.  Also snip the points from the flaps.
2. Place the chicken in the plastic container.  Add the basil pesto and Italian seasoning.  Shake like crazy to coat the wings.
3. Preheat the oven to 400°
4. Place the cooling rack over the baking sheet.  If you don’t have a cooling rack, just line the baking dish with foil.  Spray liberally with cooking spray.
5. Lay the wings in a single layer on the cooling rack place in the oven.  Cook for 20 minutes. Flip and roast for 20 more. If you prefer crispier wings turn the broiler on for 5 minutes or so. Make sure to monitor them so they don't burn. Turn the oven off and leave in the warm oven for 10 minutes.
6. Discard the pesto.
7. While the chicken is cooking, place the butter, olive oil, and pressed garlic in the sauce pot.  Heat on medium, stirring until the butter is completely melted.
8. Remove the wings from the oven and drizzle with the garlic mixture. Sprinkle with grated parmesan.  Serve warm.

Saké Hoisin Pan-Asian Wings

I am not a big fan of saké, a Japanese wine made from rice.  I was given some as a hostess gift and was trying to think of something to do with it besides re-gifting it.  I also had some hoisin sauce in the fridge. Hoisin sauce is sometimes called Chinese BBQ sauce and is used in much the same way, to glaze meats.  So I dreamed up this pan-Asian snack.  Jeff really liked this dish and asked me to add this to the rotation.

Servings:  Dozen wings

Hardware:  Kitchen scissors, measuring spoons and cups, a large plastic container with a lid, tongs, a baking sheet, a cooling rack (or foil), a sauce pot, wooden spoon
Time: Prep-10 minutes, Marinate-4-6 hours, Cook-50 minutes

Ingredients:

• 12 wings
• 1 cup saké + 2 tablespoons saké
• ½ cup low sodium soy sauce
• ½ cup vegetable oil
• ¼ cup hoisin sauce
• ½ stick of butter
• Cooking spray
• A chopped green onion for garnish

1. Use the kitchen scissors to separate the flaps from the drummettes.  Also snip the points from the flaps. (Save the snips for chicken stock.)
2. Mix 1 cup of the sake, the soy sauce, and the vegetable oil together in the plastic container.  Add the wings and marinate in the fridge for 4-6 hours.  Shake the plastic container up a few times while marinating.
3. Remove the wings from the fridge about ½ hour before cooking. Preheat the oven to 400°
4. Place the cooling rack over the baking sheet.  If you don’t have a cooling rack, just line the baking dish with foil.  Spray liberally with cooking spray.
5. Drain the wings and discard the marinade.  Lay the wings in a single layer on the cooling rack and place in the oven.  Cook for 20 minutes. Flip and bake for 20 more. If you prefer crispier wings turn the broiler on for 5 minutes or so. Make sure to monitor them so they don't burn. Turn the oven off and leave in the warm oven for 10 minutes.
6. While the chicken is cooking, place the hoisin sauce, butter, and remaining saké in the sauce pot.  Heat on medium high, stirring until the butter is completely melted.
7. Remove the wings from the oven and toss in the hoisin sauce. Sprinkle with chopped green onion.  Serve warm.



Saké Hoisin Pan-Asian Wings

Shrimp Fried Rice

Making stir fried rice seems easy.  Well, it is if you know what you are doing.  I have tried for years to make the delicious stir fried rice that I’ve had as take-out.  My rice was gloopy, or sticky, or the flavors came out as a muddled mess.  So I started reading recipes and asking around. 

The secret?  Leftover rice. Refrigerating the rice dries it out a little.  I have found that Jasmine rice works best.  The grains are long and the rice itself isn’t starchy. Another trick is to premeasure the ingredients and cook them separately.

You can add any veggies or cooked meat you might like.  I often toss in defrosted frozen peas with the shrimp at the very end.

Serves: 6-8

Time:   Prep: 20 minutes; Cook: 15 minutes
Hardware:  measuring spoons and cups, a cutting board and knives, 3 small plates, 2 small bowls, a whisk, a large heavy skillet, tongs, no powder latex gloves

Ingredients:

• 1 pound large shrimp (31-35 count) cleaned
• 3 cups cold, leftover cooked rice
• 3 green onions
• 3 garlic cloves
• 1 tablespoon fresh ginger 
• 1 large carrot (¼ cup)
• 1 jalapeño (optional)
• 2 eggs
• 1 tablespoon unseasoned rice vinegar 
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 1 teaspoon + 1 teaspoon sesame oil
• 1 teaspoon + 1 teaspoon vegetable oil
• Salt & Pepper

                             

·2 tablespoon Tbsp. vegetable oil, divided

·12 peeled deveined small shrimp, thawed if frozen

·Kosher salt

·8 scallions, whites chopped, greens thinly sliced

·2 cloves garlic cloves, chopped

·1 tablespoon finely chopped peeled ginger

·3 cups cold cooked white rice

·2 large eggs, beaten to blend

·½ cup frozen edamame, thawed

·½ cup frozen peas, thawed

·3 tablespoon reduced-sodium soy sauce

·2 tablespoon unseasoned rice vinegar

·1 teaspoon toasted sesame oil



1. Cut the shrimp in half, salt & pepper it, and set aside.  Slice the green onions, separating the green from the white.  Mince the garlic, chop the ginger, shred the carrot, and seed and mince the jalapeño.  Always wear gloves when handling peppers.  Mix the eggs. In another bowl whisk together the vinegar, hoisin sauce, and soy sauce. Set everything aside.
2. Heat 1 teaspoon of the sesame oil and 1 teaspoon of the vegetable oil in the skillet over medium-high heat. Add the shrimp.  Toss it regularly, until it is just opaque in the center, about 2 minutes.  Transfer to a plate.
3. Add the eggs and scramble for 1 minute until very soft set.  Transfer to a plate.  Wipe the skillet out.
4. Heat the remaining oils.  Add the onion whites, garlic, ginger, carrot, and jalapeño. Sauté, tossing constantly, for about 1 minute. Add the rice and toss to make sure everything is incorporated. Sauté for about 2 minutes. Add in the shrimp and cook for another minute. 
5. Toss in the eggs and soy sauce mixture.  Sauté, tossing constantly, until the eggs are broken up and the sauce is thoroughly mixed in. 
6. Sprinkle the onion greens on top of the shrimp fried rice.  Offer your guests soy sauce.

Buffalo Chicken Sandwiches

Buffalo Chicken Sandwiches are a popular favorite.  I like them because besides their delicious spicy yumminess, you can make them through step 5 earlier in the day and then just finish up at dinner time.  This makes them perfect for serving at a casual dinner get together.


Servings:  4-6
Hardware:  2 large plastic Ziploc bags, 2 plates, plastic wrap, paper towels, measuring cups and spoons, a cutting board and a knife, a large heavy skillet with a lid (I use cast iron), thermometer, tongs, a sauce pot, a garlic press
Time: Prep-15 minutes, Rest time: 30 minutes, Cook-15 minutes
(Start prep about 2 hours before you want to serve)

Ingredients:

• 1 ½ pounds boneless skinless chicken breast
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• 2 eggs
• ½ cup milk
• 2 cups vegetable oil for frying
• ½ stick of butter
• 2 cups hot sauce
• 4 cloves of garlic
• blue cheese dressing, shredded lettuce, hoagie rolls

1. Cut the chicken breast into tenders, removing any fat or gristle.
2. Mix the flour, cornstarch, salt, garlic powder, and pepper in a Ziploc bag.  Shake up.
3. Put the eggs and milk in the other Ziploc bag.  Shake like crazy.  Make sure the eggs are completely mixed.
4. Put the chicken in the flour.  Shake up. Removing as much flour as possible, put the chicken in the egg mixture.  Then back into the flour mixture.
5. Put the chicken onto the plate and cover it in plastic wrap.  Put in the fridge for 30 minutes.  This will help the batter adhere to the chicken.  You can leave the chicken in the fridge for up to three hours.  Remove the plate from the fridge about ½ hour before cooking to allow the chicken to warm up.
6. Put enough oil in the pan to fill it about half way up.  Pre-heat the oil until it is 350°.  This step is very important to keep the chicken from absorbing too much oil and becoming greasy.  You will want to adjust the temperature while cooking so the oil stays between 350° to 400°.Place the tenders in a single layer in the hot oil.  Do not crowd the chicken.  You may need to cook it in batches.
7. Cover the chicken and do not turn for at least 7 minutes. Turn the chicken and cook until it is a crispy golden brown, about 7 more minutes.  To make sure your chicken is done, cut into the thickest piece, the juices that run out should be clear and the meat should be completely opaque and have no hint of pink.
8. You can place the chicken on a paper towel covered plate in the oven on the lowest setting to keep it warm while the other chicken is cooking.
9. While the chicken is cooking place the hot sauce, butter, and crushed garlic in the sauce pot on medium high.  Stir until the butter is melted.  Turn off the heat.
10. When all the tenders are finished, toss them in the sauce.  Make sure they are all coated.  You can let them sit in the sauce for a minute or two.
11. To serve remove them from the sauce.  Place the tenders on hoagie rolls and cover in blue cheese dressing. Top with shredded lettuce.