Category: Main Dish

Chicken Caesar Sandwich

Ingredients

  • 4 Ciabatta rolls
  • Garlic butter spread
  • 1/2 Cup Mayo
  • 3 Tbs Calabrian chili – chopped in oil
  • Baby Arugula
  • Caesar dressing
  • 8 Slices Prosciutto
  • Parmesan cheese – shaved
  • 2 Chicken breasts (large) – butterfly and cut in half (4 thin breasts)

Fried Chicken

  • 1 1/2 Cup All-purpose flour
  • 1 Tsp Salt
  • 1/2 Tsp Ground black pepper
  • 2 Eggs
  • 1 Tbs Water
  • 1 1/2 Cup Panko
  • 1/2 Cup Italian breadcrumbs
  • 16 Oz Vegetable or Canola oil

Directions

Fried Chicken

  1. Prepare your fried chicken station with 3 pans. In the first pan mix the flour, salt, and ground black pepper. In the second pan, mix the eggs and water. In the third pan, mix the panko and breadcrumbs.
  2. One by one, take your chicken and coat in the flour mixture, move it to the egg mix and ensure you cover the chicken with the egg mix. Place in the panko and press down, get a good coating of mix on both sides of the chicken. Place the chicken on parchment paper as you repeat for the other pieces of chicken.
  3. Add the oil to high-sided pan and heat over medium heat to 350 degrees (F).
  4. Place the chicken, away from you, in the pan and cook in batches of one or two. Fry for 3 minutes and then flip the chicken and continue to fry for another 3 minutes.
  5. Remove the chicken and place on a wire rack over paper towels to cool.

NOTE: You can choose to pan sear or grill your chicken as well. Ensure that you sear or grill the chicken to an internal temp of 165 degrees (F)

Sandwich

  1. Pre-heat your oven to 375 degrees (F).
  2. In a small bowl combine your mayo and Calabrian chili and oil.
  3. Place your prosciutto on a baking pan covered with aluminum foil and bake for 7 to 8 minutes. Or until crispy.
  4. Pre-heat your oven to high broil. Slice your Ciabatta rolls in half and spread the garlic butter on both sides.
  5. Toast your rolls under the broiler for 2 to 3 minutes, keep an eye on them so they don’t burn.
  6. Build your sandwich by spreading the Calabrian chili mayo mix and the bottom, top with arugula, parmesan, prosciutto, the chicken (either fried, grilled, or pan seared), and Caesar dressing. If you want more parmesan you can add more. Adjust to your liking.

Italian Style Meatloaf Parmesan

Ingredients

Meatloaf

  • 1 Lb Ground Beef (90/10)
  • 1 Lb Ground Pork
  • 1 Yellow Onion – Diced
  • 3 Garlic Cloves – Minced
  • 1 Tsp Crushed red pepper
  • 1 Cup Italian Bread Crumbs
  • 1/2 Cup Milk
  • 2 Eggs
  • 2 Tbs Lightly Dried Italian Herbs
  • 1 Tbs Worcestershire
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Dried Oregano
  • 1/4 Tsp Cayenne
  • 2 Cups Mozzarella Cheese

Marinara

Directions

  1. Sauté the onions, crushed red pepper, and minced garlic in a pan with olive oil over medium heat until the onions are translucent, about 3 to 5 minutes. Season with salt and pepper. Set the mixture aside in a small bowl to cool.
  2. Preheat your oven to 350 degrees F.
  3. Once the onion mixture has cooled to the touch, place the onion mixture and the remaining meatloaf ingredients except for the mozzarella cheese in a large bowl.
  4. With your hands, mix thoroughly to combine but be careful not to over mix.
  5. Form the meatloaf mixture into a football shape by hand on a baking pan lined with aluminum foil. You can also cook it in a meatloaf pan if you desire.
  6. Bake for 50 minutes to 1 hour.
  7. While the meatloaf bakes, prepare the Marinara.
  8. Remove the meatloaf and let rest for 5 minutes. Set your oven to broil.
  9. Slice the meatloaf and place on a baking pan lined with aluminum foil. Top with a large spoonful of marinara sauce and a handful of mozzarella.
  10. Broil on the top rack until the cheese is melted while being careful not to burn the cheese.
  11. Top with fresh herbs, grated parmesan, and serve on top of your favorite pasta, by itself, between some slices of toasted garlic bread, whatever you crave!

Jalapeño Popper Grilled Cheese

Ingredients

  • 8 Slices of bread (We prefer sourdough.)
  • 12 Strips of cooked bacon
  • 8 oz Cream cheese – room temperature
  • 4 Tbs Mayo
  • 3 Jalapeños – seeded and diced
  • 16 oz Cheddar cheese – shredded fresh
  • 1/4 Tsp Garlic powder
  • 1/4 Tsp Onion powder
  • 1/4 Tsp Ground black pepper
  • 1/4 Tsp Cayenne

Directions

  1. Place all of the ingredients except for the bread and bacon in a medium-size bowl. Mix well with a hand mixer or with a spoon until thoroughly combined.
  2. Prepare 4 large sandwiches by spreading the mixture on each side of the sandwich. Place three slices, halved if necessary, of cooked bacon between the mixture. Spread butter on the outside of the sandwich and grill on a flat pan or sauté pan over medium-low heat for 2 to 3 minutes. Continuously peak at the underside of the sandwich to check for doneness.
  3. If you haven’t spread butter on both sides, use this time to do so on the top while the other side is cooking. If the sandwich is done to your liking before time hits, flip the sandwich.
  4. Flip the sandwich and grill on a flat pan or sauté pan for an additional 2 to 3 minutes. Continuously peak at the underside of the sandwich to check for doneness.
  5. Remove from heat, slice, and serve. Enjoy it by itself, with a creamy tomato soup, or the soup of your choice!

Slow Cooker Cajun Hashbrown Casserole

Ingredients

  • 2 – 20oz Shredded potato bags (Simply potato)
  • 1 Green pepper – diced
  • 1 Red pepper – diced
  • 1lb Andouille sausage – sliced
  • 1lb Cheddar jalapeno sausage – sliced (Double andouille if not available)
  • 10oz Rotel mild
  • 10.5oz Healthy Request Cream of celery soup
  • 1lb Shredded cheese
  • 2 Tbs Louisiana hot sauce
  • 1 Tsp Garlic powder
  • 1 Tsp Onion powder
  • 1 Tbs Rajin Cajun seasoning
  • 2 Tsp Creole seasoning
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Ground black pepper

Directions

  1. Combine all ingredients in a 6 or 8 qt slow cooker and mix well. There is no need to add salt as there is plenty already in the other ingredients combined.
  2. Cook on high for 4 hours or low for 8 hours.

Sloppy Jose

Ingredients

Filling

  • 1 lb Ground Beef
  • 1/2 Yellow onion – diced
  • 1 Roma tomato – seeded and diced
  • 1 package Old el Paso Taco seasoning (Mild)
  • 1/3 Cup Salsa (i.e. Mild or Hot Pace)
  • 10 oz Crema
  • 4 oz Sour cream

Lime crema

  • 1 Lime – zest
  • 1/2 Lime – juiced
  • Hamburger buns

Toppings

  • Taco Bell chipotle sauce
  • Taco sauce
  • Shredded lettuce
  • Shredded cheese
  • Guacamole

Directions

  1. Brown the ground beef in a sauté pan over medium heat and drain the grease.
  2. Add the taco seasoning, water, and continue per package instructions.
  3. Add the diced onions and tomatoes. Sauté for another 3 to 5 minutes to cook the onions through.
  4. Add the salsa and simmer for 10 minutes.
  5. Prepare the lime crema by combining the crema, sour cream, lime zest, and lime juice. Mix well.
  6. Toast your hamburger buns so they don’t become soggy when you add the sauce or meat.
  7. Assemble your Sloppy Jose. Place the chipotle sauce down first, followed by shredded lettuce and then the meat. Top with shredded cheese, lime crema, and taco sauce. Spread your favorite guacamole over the top bun (crown) and get messy!

Chicken Tikka Masala Meatball Wrap

Ingredients

Meatball

  • 1 lb Ground chicken
  • 1 egg
  • 1/2 Cup Panko breadcrumbs
  • 2 Tbs Greek yogurt
  • 2 Tsp Salt
  • 1 Tsp Tumeric
  • 1 Tsp Cumin
  • 1 Tsp Coriander
  • 1 Tsp Chili powder
  • 1/4 Tsp Ground black pepper

Finishing Simmer Sauce

  • 1 Jar Favorite Tikka Masala sauce

Raita

  • 1 Cup Greek yogurt
  • 1/4 Cup Mint
  • 2 Garlic cloves
  • 1 Tsp Salt
  • 1 Tsp Cumin

Cucumber and Onion Salad

  • 1 English cucumber – peeled, seeded, and diced
  • 1/2 Red onion – diced
  • 1 Lemon – juiced
  • 1 Tbs Mint – finely chopped

Additional Items

  • 4 to 6 Servings of Naan
  • 1 Cup Tomatoes – Plum finely diced or cherry tomatoes halved
  • Lettuce – shredded

Directions

Meatballs

  1. Preheat your oven to 400 degrees (F).
  2. Combine all ingredients for the meatballs and mix well.
  3. Line a baking pan with aluminum foil.
  4. Roll the mixture into 1.5 oz meatballs, makes approximately 20, and place them on the baking pan.
  5. Bake for 16 to 18 minutes.
  6. While the meatballs are baking warm the jar of tikka masala sauce in a sauce pan over medium heat. Stirring occasionally to avoid burning. Bring to a simmer and lower heat to medium low.
  7. Remove the meatballs from the oven and place in the sauce pan to finish.
  8. Finish the meatballs in the tikka masala sauce for 5 to 7 minutes to incorporate some of the sauce into the meatballs.

Raita

  1. Blend all ingredients together for 10 to 15 seconds.
  2. Place in a jar and refrigerate until needed.

Salad

  1. After dicing the ingredients, place in a bowl and add the juice of a lemon.
  2. Add the chopped mint, stir to combine, and chill until needed.

Assembly

  1. Warm the Naan in the microwave or over a medium heat stovetop for 1 minute flipping frequently to avoid burning.
  2. Place some shredded lettuce on the Naan. And then top with an amount of meatballs that is preferred for the eater and add a couple of spoons of the tikka masala sauce. Or as much as the eater would like.
  3. Top with the salad, raita, and tomatoes.
  4. Wrap the Naan and enjoy!!

Crockpot Tortilla Soup

Ingredients

  • 1 1/2 lb Chicken Breasts
  • 1 Package Old el Paso mild taco seasoning
  • 1 Tsp Ground black pepper
  • 1/2 Tsp Chili powder
  • 10 oz can Rotel, mild
  • 2 Cups Red enchilada sauce
  • 1 Can Mexicorn – drained
  • 1 Can Black Beans – drained and rinsed
  • 4 Cups Chicken broth, low-sodium

Toppings

  • Shredded cheese
  • Tortilla strips
  • Cilantro
  • Lime
  • Sour cream
  • Avacado – sliced

Directions

  1. Combine all of the ingredients in a 6 or 8 qt crockpot and cook on high for 4 hours or low for 6 to 8 hours.
  2. Remove the chicken breasts from the crockpot and shred using two forks or whatever you choose. You can also chop the chicken if you prefer some chunks in your soup.
  3. Place the chicken back in the crockpot stir to combine.
  4. Serve in a bowl and top with the toppings of your choice

Creamy Cheese Ravioli or Tortellini Soup

Ingredients

  • 1 lb Mild Italian Sausage
  • 1 Medium Yellow Onion – Diced
  • 4 Garlic cloves – Minced
  • 1/2 Tsp Crushed red pepper
  • 1/2 Tsp Salt
  • 1 Tsp Italian seasoning
  • 1/2 Tsp Ground black pepper
  • 2 Tbs Tomato paste
  • 28 oz Crushed tomato
  • 1 qt Chicken stock
  • 1 Cup Heavy Cream
  • 10 oz Cheese tortellini or ravioli
  • Fresh basil – chopped

Directions

  1. In a large pot or dutch oven, brown the mild italian sausage in 1 TBS of olive oil over medium high heat.
  2. Add the diced onions and the garlic to the italian sausage and cook for 3 to 5 minutes over medium heat until the onions are translucent.
  3. Add the tomato paste, salt, crushed red pepper, italian seasoning, ground black pepper and cook for 2 to 3 minutes over medium heat.
  4. Add the chicken stock and remove any fond from the bottom of the pot or dutch oven. Add the crushed tomatoes and bring to a simmer.
  5. Simmer for 15 to 20 minutes.
  6. Add the heavy cream and bring back to a simmer.
  7. Add your pasta and cook for 5 to 7 minutes.
  8. Serve in a bowl and top with fresh basil.

Hot Brown Sandwich: Thanksgiving Leftover Meal or Every Day Meal

Ingredients

  • Turkey or Ham – Sliced
  • Sliced Bread – White, Wheat, Sourdough
  • 2 Tbs Butter
  • 2 Tbs All Purpose Flour
  • 2 Cups Heavy Cream
  • 1/2 Tsp Black Pepper
  • 1/4 Tsp Ground Mustard
  • 1/4 Tsp Cayenne
  • 1 1/2 Cup Romano Cheese – Grated
  • 2 Tomatoes – Sliced
  • 8 Strips Cooked Bacon
  • Chives – chopped
  • Salt and Pepper to taste

Directions

  1. Cook the bacon according to its package instructions, crumble and then place to the side.
  2. Toast the bread and warm the turkey or ham.
  3. Preheat your oven to broil and ensure it a rack is on the top section.
  4. In a sauce pan, melt the butter and add the flour. Stir to combine and continue to cook until you eliminate the flour taste, about 3 minutes, when it smells toasted. Add the heavy cream and whisk to combine and ensure there are no lumps.
  5. Add the black pepper, ground mustard, cayenne, and a pinch of salt.
  6. Once it comes to a simmer, turn off the heat, and add 1/2 Cup of the cheese, melt, and stir to combine.
  7. On a sheet pan layer the sandwich with the bread on the bottom, then a layer of turkey or ham, and sliced tomatoes. Ladle the sauce on top of the sandwich and top with the remaining cheese.
  8. Place the sheet pan in the oven and broil the sandwich until the cheese is melted.
  9. Remove the sandwich and place each sandwich on a plate. Top each sandwich with the cooked bacon, chopped chives, and season with salt and ground black pepper.

NOTE: You can substitute with a white or yellow cheddar on top of the sandwich before broiling.

Turkey Salad: Thanksgiving Leftovers, Post-Holiday Meals

Ingredients

  • 4 Cups Turkey – Chopped
  • 1/2 Cup Celery – Stalks halved and diced
  • 1/4 Cup Shallots – Finely diced
  • 1/4 Cup Dill Pickles – Finely diced
  • 3/4 Cup Mayonnaise
  • 2 Tbs Spicy Mustard
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Sugar
  • 1/2 Tsp Salt
  • 1/4 Tsp White Pepper
  • 1/4 Tsp Cayenne
  • 1/8 Tsp Garlic Powder

Directions

  1. Combine all ingredients in a medium sized bowl. Mix well. Refrigerate for at least an hour.
  2. Serve on your choice of breading or eat it plain!