Original recipe found on Cooking For Keeps
Blackened Chicken Sandwiches with Chipolte Mayo and Gouda
This is a delicious twist on a chicken sandwich
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.
Original recipe found on The Cookie Rookie. This was delicious, tasted like good home cooking.
Feel like a warm home cooked meal that is flavorful, this one is for you.
In a heavy saucepan heat oil and once the oil shimmers place basil leaves. Fry the leaves until crispy. 1-2 minutes. Remove and put on paper towel. Set aside.
Add 2 tbsp butter to oil. Add the onion, carrot and celery. Saute until lightly browned.
Add ground chuck and break up and cook until meat only slightly pink.
Season with salt.
Add wine and cook until evaporated, stir occasionally.
Add milk and 2 gratings of nutmeg from zester. Stir well until milk is almost evaporated.
Add the tomatoes to pot. Bring to soft boil and lower to low simmer. Cook uncovered for 3 hours.
If liquid evaporates add 1/2 c water as needed.
When done it is ready to serve.
About half hour before being done boil water and cook your pasta. Serve pasta with the bolognese. Top with basil leaves and parmesan.