This is yet another simple recipe. Something to remind everyone that things do not have to be complicated in the kitchen to get a delicious dinner on the table. I said last week that I was in a bit of a rut and well, it continues, but I have decided to just go with it. I mean, every recipe can't be life changing, right? :) You can make this sandwich with whatever seasoning you like... whatever cheese you like... heck, you don't even have to grill the avocado - just whatever you do.. have fun with it!!
Grilled Chicken and Avocado Sandwich
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts, pounded thin and cut in half lengthwise
olive oil
Ms. Dash (or any seasoning of your choice)
1 avocado, cut in half lengthwise and pit removed
salt and pepper
sliced cheese (I used colby jack)
lettuce
cucumber slices (optional)
steak rolls or hoagie buns
Directions:
Rub olive oil on both sides of the chicken. Season liberally with Ms. Dash (or other seasonings). Cover and let sit in refrigerator for at least 1 hour.
Preheat grill to 375 degrees F. Place the chicken directly over the fire and grill 5-8 minutes or until it reaches an internal temperature of 165 degrees F. Remove and allow to rest. While chicken is resting, drizzle avocado with olive oil and season with salt and pepper. Place face down on the grill and grill 1-2 minutes. Carefully remove and thinly slice. Toast the buns on the grill at this time too if you desire.
To build the sandwich - I slathered a tiny bit of mayo on the bottom bun, then topped with lettuce, cucumber slices, the chicken, cheese and finally the sliced avocado. Serve immediately. Enjoy!
One Year Ago: Grilled Tomato & Prosciutto Pizza w/Provolone Cheese
Two Years Ago: Baked Tilapia with Sweet Chili Glaze
Three Years Ago: Honey and Spiced Grilled Chicken
For those of you that do not know, I am a HUGE Shaun of the Dead fan. I have seen the movie more times than I care go admit.... Okay, in fact, I would tell you exactly how many times, had the number not been so incredibly high that I can't even remember anymore :) Well, if you too are a SotD fan, than you know that the third movie in Edgar Wright and Simon Pegg's Cornetto Trilogy came out on Friday. That's right.. the much anticipated The World's End finally hit the box office in the US. I, of course, went to see it Friday morning... there was no way I was waiting any longer!! What did I think? Don't worry, I'm not giving anything away, but I will say this. I wanted more. BUT, with that said, I laughed and had a great time with the movie and was not at all disappointed that I took a day off of work to see it :) If you have seen both Shaun of the Dead and Hot Fuzz, you definitely have to see this one..... and I promise, that is all I will say..... for now!!
As for this sandwich - I mean, what else needs to be said that the name doesn't already say for itself? Goat cheese mayo makes this already delicious sandwich a definite must try!!
Grilled Steak Sandwiches with Goat Cheese Mayo
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1/2 cup beer (I used Bud Light)
1 Tablespoon Sambal Oelek (ground chili paste)
1 Tablespoon Sriracha
dash of Worcestershire sauce
1 lbs. steak (I used petite sirloin)
lettuce leaves
cucumber slices/tomato slices
steak rolls or hoagie buns
For the mayo -
1/4 cup mayonnaise
3 Tablespoons crumbled goat cheese
1/2 teaspoon lemon juice
dash of garlic powder
1/8 teaspoon dried dill
salt and white pepper, to taste
Directions:
Mix together the beer, Sambal Oelek, Sriracha and Worcestershire until well combined. Place the steak in resealable plastic bag and pour the marinade over. Seal and place in refrigerator for at least 4 hours and up to 24.
To make the mayo - mix together all the ingredients in a small bowl. Season with salt and white pepper to taste. Cover and store in refrigerator until ready to use. Can be made up to two days in advance.
Preheat grill to 400 degrees F. Clean and oil grill grates. Remove steaks from the bag and discard marinade. Place the steaks over direct heat and grill 4-9 minutes per side or until the steak is done to your liking. Remove steak from grill and allow to rest for 8-10 minutes before thinly slicing against the grain.
To build the sandwich: (I like to toast my bun on the grill.. about 2 minutes per side) Slather mayo on both cut sides of the rolls. Top with lettuce and cucumber (tomato if you are using). Top with steak slices and serve. Enjoy!
One Year Ago: Grilled Hawaiian Pizza
Two Years Ago: Chicken in Satay Sauce
Three Years Ago: Grilled Parmesan Chicken
A couple weeks ago, I received a text from Chris' sister, Becky. She had just had lunch and couldn't wait to tell me about this amazing grilled cheese sandwich she had just had. Actually, she couldn't wait to tell me so that I could figure out how to make it and pass the recipe on to her so she could enjoy it again and again at home - which I was perfectly okay with and completely understood after having the sandwich!! ANYWAY - her text basically said that she had just had this amazing grilled cheese and mango salsa sandwich and would I try and recreate it for her. Loving the fact that she actually thought to ask ME what I would do.. I couldn't wait to get home and put it together!! Honestly, it didn't seem all that hard - she told me it was on Texas toast (easy) with Gruyere cheese (yum), mango salsa (double yum) and that it had been grilled on an actual grill. Now, I know what you are thinking... then why didn't you actually grill these, Jenn? Well, I'll tell you why... because I didn't want to, and that's the truth! I love to use my actual grill pan when I make grilled cheese sandwiches, so I stuck with what I knew would work the best. Other than that, I just went for it. I mean.. Gruyere cheese and mango salsa... how could I really not get this right :)
In the end, Chris and I LOVED these and I was soooo thankful that Becky sent me the request. I haven't talked to her to find out if she tried it or not, but I am confident that when she does, she'll feel like she was back at the restaurant!!
Grilled Cheese with Mango Salsa
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
6-8 slices of Texas toast (depends on if you want to make 3 or 4 sandwiches)
6-8 oz Gruyere cheese, sliced (just depends on how cheesy you want each sandwich)
Butter, unsalted, room temperature (makes for easier spreading)
For the Mango Salsa -
20 Cherry tomatoes, quartered
1/2 of a large jalapeno, finely diced
1 small garlic clove, finely minced
fresh chopped cilantro (I used a little less than a Tablespoon, but only because Chris is not a huge fan)
Zest of 1 lime (no juice)
1 mango, cut into chunks
Directions:
To make the salsa - Gently toss all ingredients together in a small bowl. Season with salt and pepper to taste.
To make the sandwich - Butter one side of each piece of bread. Heat a grill pan over medium to medium high heat. Place one slice of bread on the pan (butter side down), top with cheese and then the salsa (how much is up to you). Top with remaining slice of bread (butter side out). When bread is golden brown, flip and continue to cook until the other side is golden brown. Remove from heat and carefully slice. Serve and enjoy!
One Year Ago: Teriyaki Chicken Sliders with Spicy Mayo
Two Years Ago: Chimichurri Shrimp and Rice Skillet
Three Years Ago: Sunny Side Orzo
Although we are not doing anything that special for the 4th of July holiday (I have to work the next day.. bummer), I have decided that I'm going to take a break from blogging this week. I have a pretty busy week ahead of me and just didn't want to put added pressure on myself when it came to my blog posts. But never fear, I am leaving you with some great ideas for your 4th of July backyard barbecue... or any backyard barbecue for that matter!
Hope you all have a great week and I hope to "see" you all back here next Monday!
Happy Grilling!
Jenn
Past July 4th Posts: 4th of July Celebration, 4th of July Ideas - Part One, 4th of July Ideas - Part Two
I know that I have mentioned this before, but I love a good BLT. What I love even more is a good BLC (Bacon, Lettuce and Cucumber). I became a fan of BLC's a few years ago and honestly, unless I order one when I am out or someone makes one for me, I always use cucumber instead of tomato. My theory.. cucumbers are always fresh - tomatoes, not so much. Of course, when I saw this recipe for peppered balsamic mayo... well, the logical choice was to try it. I mean, my favorite sandwich made with a delicious new kind of mayo??? I would have been a fool to pass it up, right? :)
BLC's with Peppered Balsamic Mayo
Adapted from Taste of Home
Printable Recipe
Ingredients:
1/3 cup mayonnaise
1 Tablespoon Balsamic vinegar
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
8-10 slices of bacon, cut in half
8 slices of bread
green leaf lettuce
English cucumber slices
Directions:
In a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels to drain.
In a small bowl, mix the mayonnaise, balsamic, pepper and salt together until well combined. Spread mixture evenly over 8 toasted slices of bread. layer with bacon, lettuce and cucumbers. Serve immediately and enjoy!
One Year Ago: Memphis Style Grilled Pork Back Ribs
Two Years Ago: Jalapeno Shrimp Pasta
Three Years Ago: Grilled Green Beans
I don't know about where you live, but here.. in the southwest desert of Arizona, summer has arrived. We had a sweltering 102-108 degree weekend! Granted, we are used to this... or at least we should be ready for this kind of weather, but let me just say.. even though it's a dry heat.. it's frickin' hot! We have a pool, which was used to it's fullest this weekend, and it still didn't make much of a difference. At one point, it was just so hot that if you weren't completely submerge in the pool, you could not be outside for long. So, meals like this are going to be showing up on our table more and more. Grilled... simple... light (okay it so the bun doesn't make it light, but I think you get what I'm trying to say)... perfect in every way!
Grilled Shrimp Po'Boy with Spicy Garlic Mayo
Created by Jenn's Food Journey
- makes 3-4 sandwiches -
Printable Recipe
Ingredients:
35-40 medium shrimp, peeled, deveined and tails removed
1 Tablespoon olive oil
1 teaspoon lemon juice
1/4 teaspoon smoked paprika (you can use regular paprika if you don't have smoked)
1/4 teaspoon cayenne pepper
salt and pepper
Hoagie rolls
Lettuce/tomatoes
For the spicy garlic mayo -
1/4 cup mayonnaise
2 teaspoons lemon juice
1-2 garlic cloves, finely minced (or 1/4 teaspoon garlic powder)
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
Directions:
Place the shrimp in a bowl, drizzle with olive oil and lemon juice. Add the smoked paprika and cayenne and toss to coat. Season with salt and pepper. Cover and place in refrigerator for at least 1 hour.
Meanwhile, make the mayo by placing all ingredients in a small bowl and stirring to combine. Cover and place in refrigerator until ready to use. (can be made up to five days in advance).
Preheat grill to 375 degrees F. Spray a grill pan made for the grill with non-stick spray and place on grill to preheat. Drop the shrimp onto the pan and grill 2 minutes per side or until the shrimp is pink and cooked through. If desired, toast buns on the grill for 2-3 minutes per side. Remove shrimp and buns from grill. Slather each bun with mayo, top with lettuce, tomatoes (or any other toppings you desire) and shrimp. Serve immediately and enjoy!
One Year Ago: Grilled Chocolate Chip Cookies S'mores
Two Years Ago: Cucumber, Tomato and Feta Salad
Three Years Ago: Super Fudgy Brownies
Let's be honest, I seriously only came up with this recipe idea so that I could eat a ton of Sriracha mayo and not be judged - cause I really only just want to spoon it directly in my mouth - but people talk - see, this way.. I can have my cake and eat it to... so to speak :)
By the way - I know that a lot of you are still having cold temps and even some snow, but I've come to the realization that summer has begun in Arizona. The days have been in the 90's this week.... It's only April... can't wait to see what July brings! lol
Spicy Chicken Sandwich with Sriracha Mayo
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 boneless, skinless chicken breasts, pounded thin
2 Hoagie rolls/buns
Lettuce/tomato/cucumber
For the mayo -
1/4 cup mayonnaise
1-2 Tablespoons Sriracha (depending on taste)
Directions:
Mix together the paprika, garlic powder, onion powder, coriander, salt, cayenne and black pepper until well combined. Rinse chicken and pat dry with a paper towel. Rub a little olive oil over both sides of each piece and evenly sprinkle with rub mixture. Place on a plate and cover with plastic wrap. Place in refrigerator for 4 hours.
Meanwhile, mix together the mayo and Sriracha until well combined. Cover and place in refrigerator until ready to use.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat and grill 5-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 5 minutes. (this is a good time to toast the buns on the grill if you want)
Build your sandwich however you want, just don't forget the mayo! We slathered mayo on the cut side of the bread, topped with lettuce, tomato and/or cucumber and topped with the chicken. Serve immediately and enjoy!
One Year Ago: Spicy Cashew Chicken Stir-Fry
Two Years Ago: Baked Hoisin Tilapia with Hot Mustard Sauce
Three Years Ago: Brava Steaks
First - I'm going to talk The Walking Dead for a moment, so if you are only here for the food... skip to the next paragraph, please!! :) All I'm going to say is this... Sunday is the final episode of the season and if you watch it like I do, you know it's gonna be INTENSE!! I think I may have said that I read the comic, but certain things - like Andrea being with the Governor - are not in the comic book, so I really don't know how the episode is going to unravel... but OMG am I excited to see what happens!!!! Although I don't want to the weekend to be over before it starts, I sure wish it was Sunday already!!!!!
Okay.. food talk now :) This sandwich was fantastic!! All my favorite flavors in one tasty sandwich... how can that be bad? It's sort of funny, in the first 4 years that Chris and I were together, I don't think I made one sandwich (other than BLT's) for dinner, now I seem to make them about once a week. I guess I found my inner Joey and along with it, my love for the sandwich!! (okay, if you haven't ever watched Friends you will have no idea what I'm talking about, so just know I love sandwiches!! lol)
Hope everyone has a fantastic weekend and a Happy Easter!! See you all on Monday!
Grilled Asian Chicken Sandwich with Slaw
Adapted from Cooking In My Yard
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts, flattened for even cooking
1 Tablespoon Hoisin sauce
1 Tablespoon pineapple juice
1 Tablespoon Sriracha
2 King's Hawaiian Sweet Buns
Lettuce (optional)
Sriracha mayo (optional)
For the slaw -
4 cups coleslaw mix
3/4 Tablespoon peanut butter
1 teaspoon mayonnaise
1 teaspoon soy sauce
1/2 teaspoon rice vinegar
1/4 teaspoon ground ginger
1 teaspoon garlic chili sauce (Sambal Oelek)
Directions:
Mix together the hoisin, pineapple juice and Sriracha until well combined. Place the chicken in a resealable plastic bag and pour the marinade over them. Seal the bag and place in the refrigerator for 2 hours.
To make the slaw - in a small bowl or measuring cup, mix together the peanut butter and mayonnaise until well combined. Slowly stir in the soy, rice vinegar, ginger and chili sauce. Pour coleslaw mix into a large bowl and toss with the mayo mixture. Cover and refrigerate until ready to use. (we used some of this as a side dish too, so don't be surprised if you have some left over if you only use it on your sandwiches)
Preheat grill to 375 degrees F. Clean and oil the grill grates. Remove chicken from bag and discard the marinade. Place chicken over direct heat and grill 5-8 minutes per side, or until it reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest 5 minutes. Toast buns on grill if desired.
To build the sandwich, add a layer or sriracha mayo (if using) and lettuce, top with a pieces of chicken and coleslaw. Serve immediately and enjoy!
One Year Ago: Spaghetti with Shrimp and Basil Mint Pesto
Two Years Ago: Teriyaki Hoisin Sauce
Three Years Ago: Parmesan Crusted Chicken
I refrained from saying anything on Monday, but I have to say it now... for those that do not watch the show, I apologize, but I have to say this.... OMG, can you believe there are only 2 more Walking Dead episodes left this season? Doesn't it feel like it just started? Ughhh... I hate that about a good TV show... it gets you all excited and than the season is over!! NOOOOOOOOOOOOOOOOOOOOO!!!! Anyway... we will see what happens, won't we??? And, of course, if you want to chat about it... hit me up via email .. I'm always happy to talk about it!! (jennsfoodjourney@gmail.com)
As for these burgers..... uhhhhmmm... yeah...... these were AWESOME!!! I like my burgers pretty simple... but these take the frickin' cake. I hate to break it to Chris, but we may be eating burgers like this from now on.... the plain old standby doesn't look so good any more!! lol
Feta Burgers with Roasted Red Pepper Aioli
Adapted from Grill-It!
Printable Recipe
Ingredients:
1 1/2 lbs ground beef (85/15)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 Tablespoon crumbled feta cheese
1/2 teaspoon pepper
4-6 hamburger buns
2-4 oz crumbed feta cheese
leafy lettuce (optional)
tomato slices/cucumber slices (optional)
For the aioli -
1/3 cup mayonnaise
1 roasted red pepper, roughly chopped
1 garlic clove, quartered
1 teaspoon olive oil
salt and pepper, to taste
Directions:
In a large bowl, add the ground beef, onion powder, garlic powder, 1 tablespoon feta cheese and pepper. Using your hands, mix everything together. Form into patties (you can decide how big and how many you make) and place on a platter. Cover and set aside. (you can make the patties in advance, just cover and place in refrigerator until about 20 minutes before you are ready to grill them.)
Add all the ingredients for the aioli into a food processor; pulse until everything is chopped and well mixed. Place in small bowl, cover and put in refrigerator until ready to use.
Preheat grill to 375-400 degrees F. Clean and oil grill grates. Place the burger patties over direct heat and grill 5-10 minutes per side (depending on desired doneness). In the last 5 minutes of grilling, top each patty with the remaining goat cheese. Remove from gill and allow to rest 3-5 minutes. Top each bun with lettuce/tomato/cucumber, place the patty on top and finally top it all with the red pepper aioli. Enjoy!!
One Year Ago: Grilled Cumin-Cayenne Tilapia
Two Years Ago: Penne with Meat Ragu
Three Years Ago: Classic Steak House Marinated Steaks
If anyone was to look at my smart phone, they would know one specific thing about me - I like to cook. Or, if nothing else, that I like food. I find that the only apps I download are pretty much food related (oh, and at least one or two Walking Dead apps, but who's counting....). That's not a bad thing, it's just a fact. I can't say that I have a favorite, but since you all know my love for the grill, you can probably guess that a grilling app would rank towards the top. When I saw this recipe for a chicken sandwich with goat cheese and balsamic reduction - uhhhmmmm... yeah, I was all over it!!
Goat Cheese Chicken Sandwich with Balsamic Reduction
Adapted from Grill It - Grilling Companion iPhone app
- Serves 2 -
Printable Recipe
Ingredients:
1/4 cup balsamic vinegar
2 Tablespoon pomegranate balsamic vinegar
2 boneless, skinless chicken breasts
olive oil
1/4 - 1/2 teaspoon each salt, pepper, and Herbs de Provence (or to taste)
2-3 oz goat cheese
French or Steak rolls
Green leaf lettuce
Directions:
In a small saucepan, over medium-high heat, bring both balsamic vinegars to a boil. Reduce heat to low and simmer 10-20 minutes, or until the mixture becomes thickened. Make sure to stir occasionally to stop it from burning to the bottom of the pan. Remove from heat and allow to cool.
Meanwhile, rinse the chicken and pat dry with a paper towel. Drizzle both sides of each piece with olive oil and season evenly with salt, pepper, and Herbs de Provence (if you don't have this, don't worry, use any herb you like, basil, oregano, parsley, it's up to you!). Cover and place in refrigerator for at least 1 hour.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the chicken over direct heat for 8-10 minutes per side, or until it reaches an internal temperature of 165 degrees F. Place 1 to 1.5 oz of goat cheese on each piece of chicken in the last 3 minutes of grilling. It won't melt, but it will get warm, and that is what you want. Remove chicken from grill and allow to rest for just a few minutes. Place lettuce leaf on bottom of a toasted steak roll and top with chicken. Drizzle balsamic reduction and top with but top. Enjoy!
One Year Ago: Grilled Chicken with Mango Habanero Aioli
Two Years Ago: Cream Cheese Chocolate Chip Cookies
Three Years Ago: Baked Parmesan Tilapia
I have to laugh a little here, I ended up grabbing thin sliced chicken breasts instead of regular ones and as I looked at the picture, I noticed how sad and thin that piece of chicken really is. Now what might shock you is this... I'm ok with it. Well, I mean I would have loved to have gotten a better shot, BUT.. the sad little piece of chicken is ok.. cause the sandwich was DA BOMB! Wow, maybe I'm understanding the point of my blog a little more today... it's actually about the recipe, not necessarily about my photo taking abilities :)
I had a killer weekend..... must have done something to mature me.. HA!!
Grilled Chicken Sandwich with Avocado Mayo
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts, flattened to an even thickness
olive oil
1 teaspoon Herbs de Provence (or any spice you like, really)
1/2 teaspoon garlic salt
black pepper
For the avocado mayo -
1/2 avocado
2 Tablespoons mayonnaise
1 teaspoon lime juice
1/2 teaspoon Tabasco (or Frank's)
salt and pepper
For the sandwich -
Steak or Hoagie rolls
Green leaf lettuce leaves
Cucumber slices
Directions:
Rinse chicken and pat dry with a paper towel. Drizzle olive oil over both sides of each piece of fish. Season evenly with herbs, garlic salt and pepper. Cover and place in refrigerator for 1-2 hours.
Preheat grill to 375 degrees. Clean and oil grill grates. Place chicken over direct heat and grill 5-9 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest. Place rolls on grill for 2-3 minutes per side to get them nice and toasted.
While the chicken is resting, make the mayo by adding the avocado to a small bowl and smashing it up with a spoon or fork. Stir in the mayo, lime juice and hot sauce. Season with salt and pepper to taste.
To build the sandwich, slather on the avocado mayo, top with lettuce, cucumber and chicken. Serve immediately and enjoy!
One Year Ago: Sweet Pepper Beef Stir-Fry
Two Years Ago: Applesauce Bars
Three Years Ago: Italian Style Tilapia
This delicious little sandwich is perfect for those busy weeknights we all talk so much about. You can marinate the chicken while you are at work - leaving you a meal which can be ready in less than 30 minutes from start to finish! As I've been known to say before... Who doesn't have time for that?
Louisiana Hot Sauce Chicken Sandwich w/Cajun Mayo
Adapted from Jeff Mauro, The Food Network
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts, cut into 2-3 strips each
1/2 cup buttermilk
3 Tablespoons Louisiana hot sauce
1 Tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon granulated sugar
For the Cajun mayo -
1/4 cup mayonnaise
2 Tablespoons Louisiana hot sauce
1 teaspoon lemon juice
1 teaspoon blackening seasoning
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
For the sandwich -
2-3 Hoagie or Steak Rolls
4 slices jalapeno cheese
Lettuce
Tomato
Cucumber slices
Directions:
Mix together the buttermilk, 3 Tablespoons hot sauce, honey, cumin and sugar until well combined. Place the chicken in a resealable bag and pour the marinade over it. Seal and place in refrigerator for at least 2 hours or up to overnight.
To make the mayo, simply mix all ingredients together in a small bowl until well combined. Cover and refrigerate until ready to use. Can be made up to 4 days in advance.
Preheat grill to 375 degrees F. Remove chicken from bag and discard marinade. Place chicken over direct heat and grill each strip 3-4 minutes per side or until chicken reaches an internal temperature of 165 degrees F. Remove and allow to cool for 3-5 minutes before serving. Toast the rolls/buns while you wait - place a layer of cheese on the bun as soon as it comes off the grill. Top with chicken, lettuce, tomato and/or cucumber. Slather the mayo on the top bun and serve. Enjoy!
One Year Ago: Simple Steak Sandwich with Garlic Parmesan Mayonnaise
Two Years Ago: Baked Tilapia Scampi
Three Years Ago: Snickerdoodles
On Friday, I once again, spoke of my love for mac and cheese. Today, I will speak of my love for BLT's... or in this case, BLC's. Yep, that's right. Since it's hard to get good fresh tasting tomatoes all year around, I have grown to love substituting the tomato with cucumber. English cucumber to be exact. The cucumbers give the sandwich a nice fresh taste and, it's not often you run into a bad cucumber throughout the year. So, when I saw a recipe for a BLT's with Blue Cheese-Buffalo Aioli, I knew I had to put my spin on it.
This sandwich is amazing! The perfect solution to "what's for dinner" on any busy evening.
BLC's with Goat Cheese-Buffalo Aioli
Adapted from Aaron McCargo, Jr, Food Network
Printable Recipe
Ingredients:
8 slices of your favorite bread, lightly toasted
16 strips of good quality bacon, cooked and cut in half
1/2 English cucumber (ok, you can use tomato if you want)
4 leaves (or more if needed) green leaf lettuce
For the aioli -
1/2 cup mayonnaise
1/4 cup crumbled goat cheese
2 Tablespoons hot sauce (I used Frank's)
salt and pepper
Directions:
In a small bowl, mix together all the ingredients for the aioli. Season with salt and pepper to taste.
Lay 4 slices of bread on a cutting board. Spread 2-3 teaspoons (or more) of the aioli on each slice, then top with 8 half-pieces of bacon, a few slices of cucumber and then the lettuce. Top each with another slice of toasted bread. Serve and enjoy!
One Year Ago: The Witch's Marinated Chicken with White Wine and Parsley Aioli
Two Years Ago: Herb Crusted Tilapia
Three Years Ago: Balsamic, Dijon and Garlic Chicken
Here's a nice light meal that works as dinner or even lunch. You can easily make the chicken the night before and slice it up and make this wrap right at work. You don't even need to heat the chicken, if you want to be completely honest... just throw everything into the tortilla and eat away! Dinner or lunch, either way, this is a definite must try.
Rustic Balsamic Chicken Wraps
Adapted from Better Homes and Gardens
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1 teaspoon Italian seasoning
1 garlic clove, finely minced
1 teaspoon fresh chopped parsley
2 cups greens (green leaf lettuce, spring mix, whatever you want)
1/2 cup tomatoes, chopped
1/4 English cucumber, sliced
2 Tablespoons shredded parmesan cheese
4 large flour tortillas
Directions:
Mix together the olive oil, balsamic vinegar, salt, Italian seasoning, garlic and parsley until well combined. Remove 1 Tablespoon of the mixture and set aside. Place the chicken breasts in a resealable plastic bag and pour the marinade over. Seal and place in refrigerator for at least 2 hour.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove and allow to cool at least 10 minutes before thinly slicing.
Toss the greens with the reserved balsamic mixture and place evenly amount the tortillas. Top with tomatoes, cucumber, sliced chicken and parmesan cheese. Serve and enjoy!
One Year Ago: Vanilla Balsamic Chicken over Pasta with Garlic Vanilla Cream Sauce
Two Years Ago: Mac & Texas Cheese with Chicken and Roasted Chiles
