Ingredient: onion powder

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.

Chipolte Cauliflower Nachos

Original recipe found on Love and Lemons

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 Chipolte Cauliflower Nachos
Delicious vegetarian nachos
Course Main Dish, Vegetarian
Cuisine vegetarian
Prep Time 20 minute
Cook Time 5 minutes
Servings
servings
Ingredients
Nachos
Course Main Dish, Vegetarian
Cuisine vegetarian
Prep Time 20 minute
Cook Time 5 minutes
Servings
servings
Ingredients
Nachos
Recipe Notes

Preheat oven to broil.

Place the cauliflower and potatoes in a medium saucepan with cold water (about 1-inch).  Add a pinch of salt and bring to boil.  Reduce heat and let simmer uncovered until fork tender.  Takes 8-10 minutes.  Drain and let cool.

Using a blender put water, apple cider vinegar, olive oil, chipolte, garlic, onion powder, and salt.  Blend until smooth.

Take the cauliflower and potato and mix the chipolte sauce well.  Place tortilla chips on baking sheet.  Add the cauliflower/potato mix.    Top with black beans cheese, red onion. Broil until cheese melted.  Once out top with grape tomatoes and cilantro.  Serve immediately.

Copycat Texas Roadhouse Steak Rub

This was a quick and easy rub that add a punch of flavor to the steak.  Original recipe found on the Cozy Cook.

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 Copycat Texas Roadhouse Steak Rub
A beautiful rub for you steaks
Course Rub
Servings
serving
Ingredients
Course Rub
Servings
serving
Ingredients
Instructions
  1. Combine all ingredients in ziploc. Place steaks in, I did 2 and shake on. Cover each side of steak and let rest 40 minutes. To cook, I used a cast iron to sear both sides and then cooked in oven until done to medium rare.

Fried Chicken and Biscuit Sandwich

Print Recipe
 Fried Chicken and Biscuit Sandwich
Fried chicken and biscuits with honey butter, what's not to like?
Servings
Ingredients
Servings
Ingredients
Instructions
  1. For the biscuits: Adjust oven rack to middle position and preheat oven to 425F. Line rimmed baking sheet with parchment paper. Whisk together 3 cups flour, baking powder, sugar, 1 1/2 tsp salt, and baking soda in a large mixing bowl. Add 1 stick chilled butter to bowl, and using 2 dinner knives cut into dry ingredients until mixture resembles coarse meal.
  2. Add 11/2 cups buttermilk and stir with wooden spoon until combined. If mixture looks dry , add more buttermilk, 1 Tbsp at a time until mixture comes together.
  3. Lightly flour a work surface and stamp out 6 biscuits. Arrange them 1 inch apart on prepared baking sheet. Bake biscuits until golden, 12-15 minutes. Transfer to a cooling rack.
  4. For the fried chicken: Heat oil in a Dutch oven or large skillet with tall sides to 350F. With a sharp deboning knife, debone the chicken thighs.
  5. Combine 1 cup buttermilk, 1 1/2 tsp salt, 2 tsp lemon zest, and 2 tsp lemon juice in a medium bowl. Whisk together 1 1/2 cup flour, garlic powder, onion powder, pepper, paprika, and cayenne in a large plate.
  6. One piece at a time dip chicken in buttermilk, then dredge in flour. Shake off excess, then transfer to another plate. Cook chicken in 2 batches, turning occasionally, until crisp and deep golden and an instant thermometer inserted into the thickest part registers at least 165F. Transfer fried chicken to a paper towel lined plate.
  7. For the honey butter and assembly: Stir 6 Tbsp softened butter, honey, and 1/4 tsp salt in a small bowl with a fork until smooth and combined. Cut biscuits in half and spread both halves with honey butter. Place 1 piece of chicken on halves, then top with pickle sliced if using and biscuit top. Serve immediately. Enjoy!