Blackened Chicken Sandwiches w/Chipolte Mayo and Gouda

Original recipe found on Cooking For Keeps

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Blackened Chicken Sandwiches with Chipolte Mayo and Gouda
This is a delicious twist on a chicken sandwich
Course sandwich
Prep Time 20 minutes
Cook Time 15 minutes
Servings
sandwiches
Ingredients
Course sandwich
Prep Time 20 minutes
Cook Time 15 minutes
Servings
sandwiches
Ingredients
Instructions
  1. 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.

Thai Pineapple Peanut Satay Chicken

Original recipe found on Carlsbad Cravings.

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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.
Cuisine Thai
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Peanut Sauce
Other
Cuisine Thai
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Peanut Sauce
Other
Instructions
  1. 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. Peanut Sauce 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.

Taco Soup

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Taco Soup
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Add the ground beef to a large pot, cook the meat over medium heat until mostly browned, add the diced onion and continue cooking, stirring occasionally until the meat is browned. Add in the minced garlic and cook for another 30 seconds. Drain the grease and return the pot to the stovetop. Pour in the tomato sauce, diced tomatoes, black beans, corn, and olives. Stir to combine. Add in the chili powder, pepper, salt, cumin, oregano, and garlic powder. Stir until mixed. Pour in the beef stock.
  2. Allow the soup to come to a boil, then reduce the heat and allow to simmer for about 10 minutes. Serve and enjoy!
Recipe Notes

Recipe adapted from House of Yumm

Instant Pot Mexican Smashed Pinto Beans

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.

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Instant Pot Mexican Smashed Pinto Beans
I am sorry no picture at this time.
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. 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.

Mushroom French Dip Sandwich

Wonderful vegetarian option of a french dip sandwich.  Original recipe from Cooking Light.

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Mushroom French Dip Sandwich
Prep Time 15 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Instructions
  1. 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.