Red Pepper Chicken

This is another one of those "trust me" recipes. We got this from my brother-in-law Carlos, and I can't quite remember if it's one he made up or something that they eat in Chile (or Cuba--sorry, family joke but I couldn't help it). I think it's the latter--but Chile, not Cuba. Oh my, I'm off to a rough start. Anyway, we didn't really have a name for this, so I always called it Pulverized Chicken, which isn't the most appetizing name. And the picture doesn't make it look so great either, but it really, really is! Again, trust me. We either put it on warm French bread, as pictured, or it's great as a dip with Club crackers, or you can make it a regular sandwich. So yummy! Even my boys, who proclaim every time they see a red pepper that they HATE peppers, will eat this. And bonus that it's pretty easy. With the mayonnaise, I'm totally guessing on the quantity. I never measure, just add until it's a creamy consistency like the picture.

Printable Recipe

Red Pepper Chicken

1 red pepper
2 large boneless chicken breasts, frozen or thawed
1/2 cup mayonnaise (maybe more)
Salt to taste


Cut red pepper in half. Remove seeds and stem.

Place chicken in a pot of water. Boil until almost cooked through, then add pepper to boiling water.

Continue boiling until pepper is soft.

Drain water; roughly chop chicken and pepper.

Place into food processor and process until everything is finely chopped.

Add mayonnaise and salt, and process again. Add more of each as needed for taste.

Serve on French bread, with crackers, or as a sandwich.

Pita Bread

It's been far too long since I posted, I know. Life got a little crazy--finishing up Joy School for the year, getting ready to move, starting my business, and a hundred million other things. But I've still been making lots of new recipes, so there are plenty saved up to share. I wanted to start with this pita bread because I've had it saved in my file for a long time, but anytime there's a bread recipe, I automatically think it's going to be difficult and take forever. Not so! This one is very simple--you add all of the ingredients in the first few minutes, and while there's some wait time, it's not nearly as long as you would think. And it ends up being another one of those "I can never buy these from the store again because these are SO much better homemade" recipes, which is another reason it's so nice that it's a fairly simple recipe. We made these to use with Beef and Vegetable Pitas, and wow is all I can say.

Printable Recipe

Pita Bread

from Annie's Eats

3 cups flour, plus 1/2-3/4 cup more as needed
1 ½ tsp. salt
1 tbsp. sugar or honey
1 packet instant (RapidRise) yeast (this equals 2 1/4 tsp.)
1 ¼ to 1 ½ cups water, roughly at room temperature
2 tbsp. olive oil, vegetable oil, butter or shortening 

Mix the flour, salt, sugar and yeast.

Add the olive oil and 1 ¼ cup water and stir together with a wooden spoon until it forms a ball.  If some of the flour will not stick to the ball, add more water.

Place the ball on a work surface, and knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low speed for 10 minutes. As the dough is mixing, continue to add flour, a tablespoon or two at a time, until the dough clears the sides of the bowl and is tacky but not sticky.  (I add a significant amount of flour, so don’t be afraid to keep adding more until you reach the right consistency.)

Place the dough in a bowl that has been lightly coated with oil. Form a ball out of the dough and  roll it around so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp towel and set aside to rise until it has doubled in size, approximately 90 minutes.

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 equal pieces.  

Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This allows the dough to relax so that it will be easier to shape.

Spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between ¼ – 1/8” thick – 6 inches in diameter. If the dough does not stretch sufficiently, you can cover it with the damp towel and let it rest 5-10 minutes before trying again.
 
Place discs on a lightly greased baking sheet or parchment paper and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.

While the dough is rising, preheat the oven to 450°. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while it is preheating. This will be the surface on which you bake your pitas.

Once the dough has risen, open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn’t necessary.

Makes 8 pitas

Chick-fil-A Chicken Sandwich

 I promised this one awhile ago, but I can assure you, it was worth the wait. I've already shared my love of Chick-fil-A with the nuggets, but my favorite has always been their original Chicken Sandwich. I found this copycat recipe, and we had to try it. YUM! Looking back, I can't completely remember if these tasted just like the real sandwich. I think they were a great imitation, regardless. One thing I am changing is pounding the chicken breast very thin. I know that it takes longer to cook through, but one of the great things about the Chick-fil-A sandwich is that it's a little thicker and juicier than your average chicken sandwich. We each had two sandwiches to try, one that was pounded thin, and one that was a little thicker. The thicker sandwich won hands down. So, pound it a little bit, but don't go overboard, and then just check to make sure it's cooked through. And again, use a good thermometer. You want to keep your temperature just right so you don't either burn the chicken or soak up too much oil.

Printable Recipe

Chick-fil-A Chicken Sandwich

from From Away

2 skinless, boneless chicken breasts
Kosher salt and ground pepper
1 teaspoon paprika
Oil, for frying (Peanut or Canola)
1 egg
1/2 cup milk
3/4 cup all purpose flour
1/4 cup whole-wheat flour
1 tablespoon dry milk
1 tablespoon powdered sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into eight slices
4 soft hamburger buns, split (Potato buns complimented the chicken very well)
3 tablespoons unsalted butter, softened

Cut the chicken breast in half horizontally, to make 4 thin pieces.

Place each piece between wax paper, and pound slightly with a mallet.

Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika.

In a shallow baking dish, whisk together egg, milk, and 2 tablespoons water.

In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper.

Meanwhile, heat about two inches of oil to 325 degrees in a heavy-bottomed pot or cast iron skillet.

While oil heats, slice pickle, and set aside.

Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess.

Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.

Heat a large skillet over medium heat.

Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down.

To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun.

Top with a piece of fried chicken and the bun top.

Serve with: Fries, Mixed Vegetables

Turkey Burgers

I need a break from chicken recipes. Instead I'm bringing you turkey burgers. I know, turkey burgers aren't super exciting. But I really do love these! With the right spices, they are so tasty, and the egg helps add moisture, so you don't have the usual dry turkey burger. And they are perfect for purees--this is the one recipe I've had success using beans (I usually do navy, garbanzo, or great northern beans). Usually I add beans and then choose from squash, sweet potatoes or carrots. If you do choose to add purees, omit the egg--it will be too moist. I really like using the Oroweat's Sandwich Thins for buns (we spread a thin layer of butter on and grill them as well), and they're fabulous with the Garlic Pepper Oven Fries.

Printable Recipe

Turkey Burgers

1 egg
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 tsp. dried thyme leaves
20 oz 93% lean ground turkey


Mix the egg, Worcestershire sauce, mustard, salt, pepper and thyme in a bowl.

Add the ground turkey; lightly mix to combine.

Divide the mixture into portions.

Working with one portion at a time, toss the meat from hand to hand to form a ball.

With your fingertips, lightly flatten each ball into a patty.

Cook as desired. (We use our George Foreman grill.)

Makes 5-8 burgers (depending on size)

Serve with: Fries, Carrot sticks

Italian Beef

I received this recipe from my dear friend Evelyn when we worked together at an insurance office. She was the same age as my grandmother, but I could talk to her about anything. One thing we shared was our love of cooking. I had never had Italian Beef, but Anthony told me when we were first married how much he loved it, and I came across this recipe that I'd received from Evelyn several years before. I used to just throw all the ingredients in the crock pot and serve it the same day, and while it was good, it didn't have as much flavor as we wanted. Making it the day before and letting it marinate really made the difference! For the sandwich rolls, we use traditional French rolls, but I don't know if they're available at every store--any kind of Hoagie roll should work. Right before we had these last time, the thought occurred to me that this might be really good with Provolone also. We haven't tried it yet, but I'll update when we do!

Printable Recipe

Italian Beef

1 (3-5 lb.) rump roast
2-3 cups beef broth

1 tsp marjoram

1 tsp thyme

1 tsp oregano

1 Tbsp hot sauce (optional--I don't usually add it in)

2 Tbsp. Worcestershire sauce

1 clove garlic

Salt & pepper

1/2 cup green pepper, sliced (optional)

Sandwich rolls

Place roast and beef broth in crock pot. Cook 6-8 hours on low heat.

Remove meat from drippings and add other ingredients. Simmer on high with lid on for 20 minutes.

Shred beef, place back in crock pot, and marinate overnight.

Before serving, heat through in crock pot (about half an hour on high).

Serve on sandwich rolls.


This beef freezes wonderfully, so it makes a great freezer meal to set aside for later use.

Serve with: Tater tots, carrot sticks

Philly Cheese Steaks

I have worked really hard to get this recipe down pat, and I think I've finally got it. I LOVE Philly Cheese Steaks, and there are about a hundred different recipes out there, so I've mixed and matched to create my own. There are some key things you need to consider:

1. Good sandwich rolls--This can make or break your sandwich.

2. Thickness of the steak--Cut it as paper thin as possible. Lately I've been using the slicing blade on my food processor--it works so well and cuts the prep time way down!

3. Cheese--There are two schools of thought here--some say it has to be Cheez Whiz; others say Provolone. I go with the Provolone.

4. Toppings--Some think it's just green peppers and onions, others say mushrooms and onions. I go with all three.

And now for the recipe!

Printable Recipe

Philly Cheese Steak Sandwiches

1 (12-ounce) boneless beef rib eye steak

2 Tbsp. margarine or butter

1 medium onion, thinly sliced and separated into rings

1 medium green pepper, cut into thin strips

4 ounces sliced mushrooms

1 tsp. minced garlic

1/2 tsp. salt

1/4 tsp. ground black pepper

4 hoagie buns, split

4 ounces Provolone cheese, either sliced or grated

Partially freeze beef.

Very thinly slice beef across the grain into bite-size strips (or if your food processor has a slicing blade, use that).

In a 10-inch skillet melt margarine or butter; add onion, pepper and mushrooms. Cover and cook over medium-low heat about 10 minutes or until tender, stirring occasionally.

Add spices and cook for 1 minute.

Remove vegetable mixture from skillet with a slotted spoon. If necessary, add additional margarine to skillet. Add beef; cook and stir over medium-high heat for 2 to 3 minutes or until done.

Mix in the sauteed vegetables. Top with cheese and melt. If needed, put a lid on the pan to help the cheese melt faster.

While cheese is melting, toast buns under broiler. Spread lightly with mayonnaise if desired.

Spoon the cheesy meat mixture into warm buns and serve immediately.

Makes 4 servings.

Serve with: French Fries, Salad

Chicken Baguette

Love this sandwich! It's our version of something you would order in a restaurant. But I'm positive it's better for you than most things when you eat out. And it's delicious! I couldn't remember where I got it from, but a quick search came up with an I Can't Believe It's Not Butter recipe. Which makes me think of their Fabio commercials. Which makes me think of this one.
 

Ha! Love that one! Okay, back on topic.

This is a sandwich that you can vary each time to your mood. I usually use regular Swiss instead of the Jarlsberg variety. We've tried Mozzarella and Cheddar too, if you like something a little more subtle. Anthony likes to put Ranch dressing on his, making it a Chicken Ranch Bacon Melt. And I know it says it makes two sandwiches, but I usually just cut small sandwiches off for Will and Ethan, and that is plenty for all of us.

You can also substitute Rotisserie Chicken instead. (I like it better that way.)

Printable Recipe

Chicken Baguette

from I Can't Believe It's Not Butter

2 Tbsp. butter
1 medium onion, thinly sliced
2 boneless, skinless chicken breast halves, pounded thin
1/4 tsp. dried thyme leave
1 French baguette
3 ounces Jarlsberg or Swiss cheese, shredded (about 3/4 cup)
2 slices bacon, crisp-cooked and crumbled


In 10-inch nonstick skillet, melt 1 Tbsp. butter over medium heat.

Cook onions, stirring occasionally, until onions are golden. Remove onions from skillet and keep warm.

In same skillet, melt remaining 1 Tbsp. butter over medium-high heat.

Cook chicken until it is no longer pink. (Or substitute Rotisserie Chicken and skip this step.)

Sprinkle with thyme, and if desired, salt and ground black pepper.

Make a horizontal cut through center of baguette, cutting almost but not all the way through, and spread open.

Arrange chicken on 1/2 of bread, then top with hot onions, cheese and bacon. Close baguette.

Bake at 375 degrees for 5 minutes or until cheese is melted.

To serve, cut baguette in half to make two sandwiches.

Serve with: Ranch Dressing, Velveeta Shells & Cheese, Carrots, or French Fries