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
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.
I found this recipe on Wash You Dry and adapted to a vegetarian version.
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Broccoli Cheese Stuffed Portobellos
A quick and easy vegetarian dinner.
Instructions
Wash and take out the membrane using a spoon.
Season with the salt, pepper, garlic powder, and paprika.
Put the broccoli in bowl add a little bit of water and cover with saran wrap. Microwave for 2 minutes.
Mix the red pepper, cheddar cheese, mayo and broccoli. Once mixed stuff the portobellos.
Cook the portobellos at 350 until cooked, should take about 15 minutes. You can either cook it on baking pan or casserole dish.
