Original recipe found on Cooking For Keeps
Blackened Chicken Sandwiches with Chipolte Mayo and Gouda
This is a delicious twist on a chicken sandwich
In a small bowl mix the paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried oregano, 1/8 chipolte chili powder, smoked paprika and salt.
Thinly slice onion and cook in olive oil. Cook until caramelized about 30 minutes.
If you want a thinner chicken breast, flatten with mallet. I didn't do this step. Season both sides of the chicken with the seasoning.
Heat a skillet and cook about 5-10 minutes each side. (if flattened takes about 5 minutes.) Cook all the way through.
Meanwhile mix the mayo, lime juice and remaining chipolte chili powder in small bowl.
Once chicken is done put a piece of gouda on and let melt.
To assemble spread the mayo, add the chicken with gouda on top. Top with tomato and carmelized onions.
Original recipe found on Carlsbad Cravings.
Thai Pineapple Peanut Satay Chicken
This is a moist dish that does not require a lot of time to prepare. You do need to set aside marinade time though 3-4 hours.
Pour all the ingredient for the marinade in a large freezer bag, mix well. Add the chopped bite size pieces of chicken. Let marinade for 3-4 hours in refrigerator.
Add the coconut milk and cornstarch to small sauce pan. Using wisk blend well. Add the peanut butter and mix well. Doesn't take long before thick and warm enough to serve. 3-4 minutes.
For the pineapple grill or broil the slices and serve with the chicken. Takes about 5 minutes.
You can either grill this or broil. I broiled. Assemble skewers by adding the chicken about 6-8 pieces to each. (If using wooden skewers soak for 30 minutes prior)
Grill on one side and then turn slightly.
For broil, preheat oven. Line a baking sheet with cooking spray. Cook for 5 minutes and then turn, takes 10-15 minutes.
This was the best recipe for pinto beans I have tried. Super easy and could be ate alone, in taco, enchiladas, haystacks, taco salad. Original recipe from Pudge Factor.
Instant Pot Mexican Smashed Pinto Beans
I am sorry no picture at this time.
Place all ingredients in instant pot. Cover and select bean/chili. This sets for 30 minutes. Cook on normal pressure.
Once depressurized remove lid. Stir well.
I used a masher to mash the beans to the consistency we like.
Wonderful vegetarian option of a french dip sandwich. Original recipe from Cooking Light.
Mushroom French Dip Sandwich
Heat butter and 1 1/2 tsp oil in a large skillet over medium heat. Add onions, stir occasionally for 10 minutes. Reduce heat to low and cool until golden brown. About 30 minutes, add salt and cook for 5 minutes.
Heat 1 tbsp oil in separate skillet. Arrange half of portobello mushrooms in a single layer and cook until golden brown, about 3 minutes. Stir and cook until golden brown all over, about 5 minutes. Transfer mushroom to bowl and repeat until all mushrooms are cooked.
Return cooked mushroom to pan and add broth, sherry, thyme, soy sauce, Worcestershire, and pepper. Bring mixture to boil-reduce and simmer, about 5 minutes. Using tongs remove mushrooms and divide the sauce into four small containers (to dip sandwich in)
Stir mustard and horseradish together and slather on top of half of rolls.
Preheat boiler to high. Arrange 3/4c mushroom half of roll. Add 1/4c onion. Top with slice of Swiss cheese and broil. Cooks for about 1-2 minutes until cheese melts.