Blackened Chicken Sandwiches w/Chipolte Mayo and Gouda

Name: Blackened Chicken Sandwiches with Chipolte Mayo and Gouda
Prep time: 20 min
Cook time: 15 min
Yield: 4 sandwiches
Ingredients: 1 1/2 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/8 tsp black pepper; 1/4 tsp cayenne; 1 tsp oregano (dried); 1/4+1/8 tsp chipolte chili powder (divided); 1/4 tsp paprika; 1/2 tsp salt; 2 medium chicken breasts (cut in half1/2); 1 lime (squeezed); 1/2 c mayo; 8 slices gouda cheese; 1 lg tomato; 4 hamburger buns; 1 onion (carmaelized)

Original recipe found on Cooking For Keeps

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

1 1/2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/8 tsp black pepper
1/4 tsp cayenne
1 tsp oregano dried
1/4+1/8 tsp chipolte chili powder divided
1/4 tsp paprika
1/2 tsp salt
2 medium chicken breasts cut in half1/2
1 lime squeezed
1/2 c mayo
8 slices gouda cheese
1 lg tomato
4 hamburger buns
1 onion carmaelized

Course

sandwich

Prep Time

20 minutes

Cook Time

15 minutes

Servings

sandwiches

Ingredients

1 1/2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/8 tsp black pepper
1/4 tsp cayenne
1 tsp oregano dried
1/4+1/8 tsp chipolte chili powder divided
1/4 tsp paprika
1/2 tsp salt
2 medium chicken breasts cut in half1/2
1 lime squeezed
1/2 c mayo
8 slices gouda cheese
1 lg tomato
4 hamburger buns
1 onion carmaelized

Instructions

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.

Taco Soup

Servings

Ingredients

1/2 sm onion diced
1 lb ground beef
2 garlic cloves minced
1 15 oz tomato sauce
1 10 oz diced tomatoes with green chilies
1 15 oz black beans drained and rinsed
1 15.25 oz whole kernel corn
1 3.8 oz. sliced olives
2 Tbsp chili powder
1/2 tsp black pepper
3/4 tsp salt
2 tsp cumin
1 tsp oregano
1 tsp garlic powder
2 cups beef broth

Servings

Ingredients

1/2 sm onion diced
1 lb ground beef
2 garlic cloves minced
1 15 oz tomato sauce
1 10 oz diced tomatoes with green chilies
1 15 oz black beans drained and rinsed
1 15.25 oz whole kernel corn
1 3.8 oz. sliced olives
2 Tbsp chili powder
1/2 tsp black pepper
3/4 tsp salt
2 tsp cumin
1 tsp oregano
1 tsp garlic powder
2 cups beef broth

Instructions

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.
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

Lemon Basil Grilled Salmon

Original recipe found on I Wash You Dry

Lemon Basil Grilled Salmon

Delicious quick and easy dish

Course

Fish, Main Dish

Cuisine

Seafood

Prep Time

10 minutes

Cook Time

8 min

Servings

servings

Ingredients

3 tbsp butter
2 tbsp basil chopped and divided
1 tsp lemon zest
1/4 tsp garlic powder
salt and pepper to taste
4 4oz salmon fillets
1 tbsp vegetable oil
2 ears corn husked
1 c cherry tomatoes halved

Course

Fish, Main Dish

Cuisine

Seafood

Prep Time

10 minutes

Cook Time

8 min

Servings

servings

Ingredients

3 tbsp butter
2 tbsp basil chopped and divided
1 tsp lemon zest
1/4 tsp garlic powder
salt and pepper to taste
4 4oz salmon fillets
1 tbsp vegetable oil
2 ears corn husked
1 c cherry tomatoes halved

Instructions

Heat the grill to medium high heat. I put the salmon in tinfoil to avoid sticking. In a bowl mix butter, basil, lemon zest, garlic powder and salt and pepper. Brush the salmon filets with butter mixture. Cook until tender on grill. Grill the corn. Once done cut the corn kernels off and mix with remaining basil, salt and pepper, and cherry tomatoes. Serve the corn/tomato mixture over salmon and eat.

Burrito Bowls

Try this burrito bowl instead of ordering out.

Servings

Ingredients

1 can sweet corn
2 cups white rice
1/2 cup cilantro chopped
1 lime juiced and zested
1 bell pepper thinly sliced
1/2 red onion thinly sliced
2 tsp oil
1 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp paprika
1 can black beans drained and rinsed
avocado for topping
sour cream for topping
1 lb boneless skinless chicken thighs

Servings

Ingredients

1 can sweet corn
2 cups white rice
1/2 cup cilantro chopped
1 lime juiced and zested
1 bell pepper thinly sliced
1/2 red onion thinly sliced
2 tsp oil
1 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp paprika
1 can black beans drained and rinsed
avocado for topping
sour cream for topping
1 lb boneless skinless chicken thighs

Instructions

In a bowl combine 1 tsp. oil, 1/2 tsp oregano, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp paprika. Add chicken thighs and let marinate 15 minutes. Grill on medium-high heat until cooked through. Let cool for 10 minutes then cut into bite size pieces.
Cook rice according to directions. When rice and corn only have 10 minutes, begin sauteing the veggies. In a skillet, combine the rest of the oil, peppers, and onion. Saute for 5 minutes and then stir in the remaining spices. Cook for an additional 5 minutes. When rice is done stir in the cilantro, lime juice and zest, and a pinch of salt. Stir until fluffy.
Assemble the bowls by dividing the rice, top with veggies, chicken, then black beans. Sprinkle with the corn and top with avocado and sour cream if desired. Enjoy!

Tinfoil Vegetarian Packets

This is a flavorful combination of vegis grilled. You could add sausage slices or other vegetables you enjoy.

Tinfoil Vegetarian Grilled Packets

This is a great way to use extra vegetables to make a simple dinner.

Course

Vegetarian

Cuisine

vegetarian

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

1 1.5 packet Potato medley they have the small packets we had a color medley, halved
2 large carrots sliced
4 cloves garlic minced
1/2 green pepper chopped, I only used half as the taste can take over the whole dish
4 green onions roughly diced
2 sprigs thyme fresh
1 leaf sage finely diced
1 tsp garlic powder
1 tsp red chili flakes
1/4 c olive oil
salt and pepper to taste

Course

Vegetarian

Cuisine

vegetarian

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

1 1.5 packet Potato medley they have the small packets we had a color medley, halved
2 large carrots sliced
4 cloves garlic minced
1/2 green pepper chopped, I only used half as the taste can take over the whole dish
4 green onions roughly diced
2 sprigs thyme fresh
1 leaf sage finely diced
1 tsp garlic powder
1 tsp red chili flakes
1/4 c olive oil
salt and pepper to taste

Instructions

Heat grill Combine all ingredients in bowl and mix thoroughly. To assemble tear off a large piece of tinfoil, you want it at least 16 inches long. Fill the center and then you want to fold two center pieces over and then fold over at seam. Take ends and fold over. I used a smaller secondary pieces to cover the seams while cooking in order to keep the packet together. Takes about 30 minutes to cook on a low flame covered grill.