Sandwich Recipes

Chipotle Grilled Chicken with Avocado Sandwich Recipes

Croque Monsieur Ham and Cheese Sandwich Recipes

CHIPOTLE GRILLED CHICKEN WITH AVOCADO SANDWICH RECIPES

3 Tbps olive oil
1 Tbsp lime juice
1/2 teaspoon chipotle chile powder (less or more depending on how much heat you want)
1 pound boneless skinless chicken breasts (about 2 breast halves)
4 small slices of Monterey Jack cheese
4 sets of hamburger buns
1 avocado, peeled, seeded and sliced
Iceberg or lettuce of preference
Mayonnaise

1 In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder.

2 Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces (to better fit the buns). Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour.

3 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well.

4 Assemble the sandwiches - bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.

Serves 4.

CROQUE MONSIEUR HAM AND CHEESE SANDWICH RECIPES

2 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
A pinch each of salt, freshly ground pepper, nutmeg, or more to taste
6 ounces Gruyère cheese, grated (about 1 1/2 cups grated)
1/4 cup grated Parmesan cheese (packed)
8 slices of French or Italian loaf bread
12 ounces ham, sliced
Dijon mustard

1 Preheat oven to 400°F.

2 Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and 1/4 cup of the grated Gruyère. Set aside.

3 Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. For extra flavor you can spread some butter on the bread slices before you toast them if you want.

(Alternatively, you can assemble the sandwiches as follows in step four and grill them on a skillet, finishing them in the broiler with the bechamel sauce.)

4 Lightly brush half of the toasted slices with mustard. Add the ham slices and about 1 cup of the remaining Gruyère cheese. Top with the other toasted bread slices.

5 Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Gruyère cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned.

If you top this sandwich with a fried egg it becomes a Croque Madame.

Makes 4 sandwiches.

Want more sandwich recipes, just check out: Sandwich Recipes

Yum .. Yummy !!

New Cabbage Soup Recipes

Need new cabbage soup recipes? I found one which rated with five stars at yahoo’s website. That’s true; it’s so delicious that my families always want me to cook it again. Thanks so much to “yahoo” which provides free food recipes.

Russian Sweet and Sour Beef and Cabbage Borscht
(makes 8 servings)

3 pounds beef flanked or short ribs
1 pound beef marrow bones
2 1/2 to 3 quarts water
1 1/2 teaspoons salt (or more to taste)
2 large onions, peeled and coarsely chopped
3 cloves garlic, minced
1 16-ounce can chopped tomatoes with their liquid
1 head green cabbage, shredded
3 tablespoons butter
3 tablespoons flour
Juice of 1 large lemon, or more to taste
4 tablespoons brown sugar, or more to taste

Directions

1. Place the beef flanked and marrow bones in a large soup pot and cover with the water. Bring to a boil and continue to boil about 10 minutes. A grayish foam will come to the surface. Skim it off, lower the heat, cover, and simmer about 45 minutes more.

2. Add the onion, garlic, the chopped tomatoes with their liquid, and the shredded cabbage. Simmer 30 minutes more.

3. Remove the beef from the soup and let it cool. Remove the bones and gristle from the meat. Cut into small cubes and add the meat back to the soup.

4. Make a roux by melting the butter in a small saucepan. Add the flour and cook, stirring for several minutes, until it starts to darken in color. Over low heat, gradually add several tablespoons of the soup stock, stirring constantly, until you have about 1/2 cup total. The roux shouldn't be too stiff. Add roux to the soup pot and stir. It will melt into the soup and become uniformly incorporated.

5. Add the lemon juice and brown sugar. Taste to make sure you like the sweet and sour balance and the amount of salt.

6. Simmer about 30 minutes more.

7. The soup will keep up to two days. If you make it in advance, refrigerate and remove any fat that comes to the surface.

Italian Food Recipes

Although I’m not an Italian, I really like these two Italian food recipes that I got and copied from Recipe Trove’s website. It’s tasty and delicious of these Italian recipes. In case that, you want to try to make these recipes, you won’t be disappointed.

Basic Polenta

9 Cups Water
1 Teaspoon Salt
3 Cups Cornmeal; coarse-grained

• Bring water to a boil in a large heavy pot.
• Add salt and reduce heat until water is simmering.
• Take cornmeal by the handful and add to water very slowly, controlling the flow to a thin stream through your fingers.
• To avoid lumps, stir quickly with a long handled wooden spoon while adding cornmeal.
• If necessary, stop adding cornmeal from time to time and beat mixture vigorously.
• Cook and stir constantly 20 to 30 minutes. Polenta will become very thick while cooking. It is done when it comes away cleanly from the sides of the pot.
• Pour polenta into a large wooden board or a large platter.
• Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool 5 to 10 minutes or until polenta solidifies.
• Cut cooled polenta into slices 1 inch wide and 6 inches long. Place slices in individual dishes.
• Serve hot, covered with your favorite sauce. Make 6 to 8 servings.

Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool
completely. Cut cooled polenta into slices 2 inches wide and 6 inches long.
Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube
of bread turns golden almost immediately. Fry polenta slices on both sides
until light golden. Drain on paper towels. Serve hot. It is important to
insure the oil is hot enough, otherwise the polenta will absorb oil and your
polenta will be greasy and unpalatable.

Carbonara Sauce

4 Tablespoon Butter
8 Slice Bacon; cut in 1/4" strips
2 Eggs
2 Egg yolks
1 Teaspoon Red pepper flakes
1 Cup Parmesan cheese
1/2 Cup Heavy cream
1 Teaspoon Salt
Black pepper
1 Pound Spaghetti
8 Quarts water Cream soft butter.

• In another bowl, beat eggs & yolks and whisk until blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven.
• Bring water & salt to boil in large pot. Meanwhile, fry bacon in skillet over med heat until crisp.
• Pour off half of fat and stir in red pepper flakes and cream.
• Bring cream mixture to simmer and keep warm until spaghetti is done.
• Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.
• Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs and cheese. The heat of the pasta will cook the raw eggs.
• Taste and season with salt and pepper. Serve with remaining grated cheese.

Enjoy cooking!!

Breakfast Recipes

Have you been confused by what breakfast you want to make for your children, your husband, or even yourself?

Why not try to make this very easy and quick recipe? Let’s try to do it.

Ranch Style Brunch Eggs

8 ea Slices side bacon chopped
2 c Frozen hash brown potatoes
1 1/2 c Shredded old cheddar, Colby
6 ea Eggs, beaten
1 c Milk
1/2 c Thinly sliced green onions

Cook bacon in large fry pan until crisp.
Drain, reserving 3 tablespoons of drippings.
Sauté potatoes in drippings until browned about 10 minutes.
Divide potatoes among 4 individual greased 1 cup shallow baking dishes.
Sprinkle with cheese, then bacon.
Beat together eggs, milk and onions; pour into dishes.
Bake at 350 degrees F oven 20 to 25 minutes for until set. Garnish.

Hopefully, this breakfast recipes will always inspired you. You won't always feel hungry in the morning.

SOURCE: Recipes - Recipe Trove