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

Sausage Pizza with Spinach Salad

Servings

Ingredients

1 lb pizza dough at room temp
all purpose flour for dusting
2 Tbsp olive oil
1/2 lb sweet Italian ground sausage
2 cups Italian cheese blend shredded cheese
2 garlic cloves minced
1/4 tsp oregano
1/2 small red onion thinly sliced
4 cups baby spinach
1 small fennel bulb trimmed, cored, and thinly sliced
1/2 cup roasted red pepper chopped
3/4 cup marinated artichoke hearts drained and halved
1 Tbsp red wine vinegar
salt and pepper
red pepper flakes for topping

Servings

Ingredients

1 lb pizza dough at room temp
all purpose flour for dusting
2 Tbsp olive oil
1/2 lb sweet Italian ground sausage
2 cups Italian cheese blend shredded cheese
2 garlic cloves minced
1/4 tsp oregano
1/2 small red onion thinly sliced
4 cups baby spinach
1 small fennel bulb trimmed, cored, and thinly sliced
1/2 cup roasted red pepper chopped
3/4 cup marinated artichoke hearts drained and halved
1 Tbsp red wine vinegar
salt and pepper
red pepper flakes for topping

Instructions

Preheat over to 450F. Cut pizza dough in half. Stretch pizza dough into rectangles on a floured surface. Put parchment paper on baking sheets and place pizza dough on sheets. Bake in oven until brown in spots about 8-10 minutes.
Meanwhile heat 1 Tbsp olive oil in a medium skillet over medium-high heat. Add the sausage and cook until no longer pink breaking up into pieces with a wooden spoon, about 4 minutes.
Sprinkle the crust with the cheese, top with the sausage and garlic. Return the pizza to the oven and bake until the cheese is bubbly, 5-8 minutes. Sprinkle with the oregano.
Meanwhile, make the salad. Soak the red onion in ice water for 10 minutes, then drain. Toss the spinach, fennel, red peppers, artichoke hearts and red onion in a large bowl with the vinegar and 1 Tbsp olive oil, season with salt and pepper.
Top the pizza with the salad and cut into pieces. Sprinkle with red pepper flakes. Enjoy!

Recipe Notes

Recipe adapted from Food Network

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!

Greek Turkey Burgers

These burgers are super fast and super good!

Servings

Ingredients

1 lb 93% lean ground turkey
1/4 cup mayonnaise
2 tsp oregano
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
cooking spray
1/3 cup plain whole-milk greek yougurt
1/3 cup kalamata ilves chopped
1 Tbsp fresh lemon juice
4 hamburger buns
1/2 cup feta cheese crumbles
2 cups arugula
1/2 cup cucumber sliced
1/2 cup red onion thinly sliced

Servings

Ingredients

1 lb 93% lean ground turkey
1/4 cup mayonnaise
2 tsp oregano
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
cooking spray
1/3 cup plain whole-milk greek yougurt
1/3 cup kalamata ilves chopped
1 Tbsp fresh lemon juice
4 hamburger buns
1/2 cup feta cheese crumbles
2 cups arugula
1/2 cup cucumber sliced
1/2 cup red onion thinly sliced

Instructions

Combine turkey, mayo, oregano, cumin, salt, and 1/8 tsp pepper. Shape mixture into 4 equal patties.
Heat a large skillet over high. Lightly coat with cooking spray, and add turkey patties. Cook until a meat thermometer inserted in thickest portion registers 165F, 4 to 5 minutes per side.
Stir together yogurt, olives, lemon juice, and remaining 1/8 tsp pepper in a small bowl. Spread yogurt mixture evenly on cut sides of top and bottom buns. Divide feta, and arugula evenly among bottom halves of buns; top with cooked patties, cucumber, and onion. Cover with buns and serve. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light