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

Chicken Lime Soup

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Instructions

In a large saucepan heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice, season with salt and pepper.
Crush tortilla chips in bowls, top with soup and diced avocado. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray

Turkey Chili

Servings

Ingredients

1 tsp olive oil
1 lg onion chopped
1 med. red pepper chopped
1 med. yellow pepper chopped
1 lb. lean ground turkey
28 oz can diced tomatoes
2 (15) oz cans kidney beans drained, and rinsed
1 tsp chili powder
1/2 tsp salt
crushed red pepper to taste
1/4 cup flat leaf parsley chopped

Servings

Ingredients

1 tsp olive oil
1 lg onion chopped
1 med. red pepper chopped
1 med. yellow pepper chopped
1 lb. lean ground turkey
28 oz can diced tomatoes
2 (15) oz cans kidney beans drained, and rinsed
1 tsp chili powder
1/2 tsp salt
crushed red pepper to taste
1/4 cup flat leaf parsley chopped

Instructions

Heat oil in a large saucepan over medium-high heat. Add onion and peppers; cook stirring frequently, for 4-5 minutes, or until onion is soft. Add turkey; cook for 4-5 minutes, or until turkey is browned. Add tomatoes, beans, chili powder, salt, and crushed red pepper; cook, stirring frequently, for 10 to 15 minutes. Add parsley and serve. Enjoy!

Recipe Notes

Recipe adapted from Lead a Happy Life

Slow Cooker Balsamic Glazed Roast Beef

Servings

Ingredients

1 Tbsp olive oil
3 lb chuck roast
1 lg onion sliced
4 garlic cloves chopped
1/2 tsp red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 Tbsp soy sauce
2 Tbsp brown suagar
1 Tbsp worcestershire sauce
1 lb baby carrots optional
1 lb mini potatoes or diced potates optional
2 Tbsp cornstarch mixed with 2 Tbsp water

Servings

Ingredients

1 Tbsp olive oil
3 lb chuck roast
1 lg onion sliced
4 garlic cloves chopped
1/2 tsp red pepper flakes
1 cup beef broth
1/2 cup balsamic vinegar
2 Tbsp soy sauce
2 Tbsp brown suagar
1 Tbsp worcestershire sauce
1 lb baby carrots optional
1 lb mini potatoes or diced potates optional
2 Tbsp cornstarch mixed with 2 Tbsp water

Instructions

Heat the oil in a large pan over medium-high heat, add the beef and brown on all sides, about 20 minutes and set aside. Add the onions and cook until tender, about 2-3 minutes, before adding the garlic and red pepper flakes and cooking until fragrant, about 1 minute.
Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire, carrots, and potatoes in a slow cooker, cover and cook on low for 8-10 hours or on high for 3-5 hours.
Remove the carrots, potatoes, and beef and slice or shred the beef. Skim any fat from the cooking juices, place it in a saucepan, bring to a simmer, add the cornstarch/water mixture and cook until the glaze has thickened a bit. Serve with the beef. Enjoy!

Recipe Notes

Recipe adapted from Closet Cooking