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Posted by on May 30, 2013 in Food

Roast Chicken Salad Sandwiches

Roast Chicken Salad Sandwiches

Ok guys, this was a seriously amazing recipe. If you eat chicken and sandwiches, I HIGHLY recommend this recipe from Food Network Magazine. I cheated a bit and bought a pre-cooked roast chicken. This messed maybe with the intended flavoring of the roast chicken but it not only saved me a ton of time but it seems to be that the already cooked roast chickens are cheaper than the ones you’d have to spend a couple of hours roasting yourself. I call that a win win. First we make our very own mayo. I have never done this before! This one had a couple of extra flavorings than the standard white mayo, but still. It consists of 2 egg yolks, vegetable oil, lemon juice, dijon mustard, and ground cayenne. Look, it’s me! I have some of the mayo ingredients in a bowl on top of a pan of simmering water. Whisking away. The mayo! The recipe says this is a 40 minute endeavor (roasted chicken aside). I spent an...

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Posted by on May 15, 2013 in Food

Open-Faced Chicken Sandwiches

Open-Faced Chicken Sandwiches

This lovely Cooking Light recipe can be found here on their website. Great when you’re needing something lean and fast. Start off with lightly salted and peppered chicken breast halves or fillets. Cook on a grill pan until cooked through. Artichoke pesto starts off with about 8 oz artichoke hearts and some other stuff… if you want to know what you can follow the link above. I did this several days ago and I can’t remember that far back. Getting old = what was that now? Fresh parsley is nice, but the chopping I could do without. I confess… I did eat a couple of bites of this chicken on its own.¬† We served this with sweet potato fries. The sandwich then is built with multigrain bread, then artichoke pesto, then chicken, followed by shaved parmiggiano and parsley. Do I know how to pick ’em or what???...

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Posted by on May 11, 2013 in Food

Mortadella, Provolone, and Olive Tapenade Sandwich

Mortadella, Provolone, and Olive Tapenade Sandwich

  I went to this really expensive restaurant for lunch. Well at least I think $13 for a single sandwich (zero sides or beverages) is a bit much. Was it good? It was REALLY good, just not gonna pop that much dough for it again. So I decided to make my own, from the best of my recollection. I did look up an olive tapenade recipe and used this one from Allrecipes.com. Yummy all on its own! The ingredients for this sandwich are soughdough bread, provolone, mortadella, mayo, the tapenade, and then the olive oil for brushing on the outsides of the sandwich. Spread one side of the bread with the tapenade, the other with mayo. Place the provolone on top of the tapenade. Mortadella goes on top of the provolone. Brush outsides of the sandwich with extra virgin olive oi. Grill until cheese is melted and bread is lightly toasted. Use a press if you have one. Serve with your ¬†choice of side.Excellent Saturday...

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Posted by on Apr 3, 2013 in Food

Open-Faced Apricot-Chipotle Chicken Club

Open-Faced Apricot-Chipotle Chicken Club

This was a bit different for me as I’m not totally on the chipotle wagon, but I’m up for just about anything and I really love apricot jam. Thanks again to Cooking Light Magazine for inspiring me to try new things! To make the spread for the sandwich you need these things: Chipotle peppers in Adobo sauce, mayo, and apricot preserves. Put ’em in a bowl… … and mix ’em all up. I’ve never used my oven to toast toast before (that’s what toasters are for), but again, open to trying new things! Not too evenly toasted I have to say. Put 2 slices of sharp cheddar one each and broil until melted. Place spread and lettuce on top. The one in the far corner is Ella’s… her spicy taste buds haven’t kicked in just yet! Top lettuce with roasted chicken and crumbled bacon. These are my and Ella’s plates. Really good and healthy...

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