Tag Archives: Lettuce/Greens

Chicken Cordon Bleu Sandwiches

27 Jul

In the dead heat of summer I found a recipe on foodnetwork.com for a broiled chicken cordon bleu sandwich.  It’s essentially chicken cordon bleu without all the work of pounding and stuffing and breading.  There was only one problem: it utilized the oven.  When we are having 100+ degree temps for seemingly weeks on end, I don’t bake anything unless I absolutely have to.  So I took the recipe from the broiler to the grill and altered some ingredients to use what I had on hand; provolone instead of mozzarella and Sam’s spring mix instead of watercress and arugula.  The result: a delicious, easy summer meal that doesn’t turn my house into a furnace.

Ingredients

  • 4 skinless, boneless chicken thighs
  • EVOO
  • Kosher salt and freshly ground pepper
  • 4 slices Black Forest ham
  • 4 slices provolone or mozzarella
  • 1 baguette
  • 3 tablespoons dijon mustard
  • 1 bunch arugula or other baby lettuce, tough stems removed

Preheat the grill.  Brush the chicken with 1 tablespoon olive oil and season with salt and pepper.  Grill chicken until cooked through.

While the chicken grills, slice baguette length-wise and cross-cut it into two sections; brush each piece with olive oil and sprinkle with salt and pepper.

Add bread, face down on grill.  Top each piece of chicken with 1 slice ham and 1 slice provolone.  Grill until cheese melts and bread is lightly toasted.  Season chicken with salt and drizzle with olive oil.

Spread the top halves of baguette with mustard. Toss the arugula with 1/2 tablespoon olive oil and season with salt and pepper.  Sandwich chicken and arugula between baguette halves.

Recipe inspired by foodnetwork.com

Photos by me, My Little Food Spot

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Chicken-Mushroom Quesadillas

7 Mar

My typical version of quesadilla is shredded cheese microwaved between two tortillas.  Good for an easy snack, but not five star quality.  Now this recipe on the other hand…great flavor, great crunchy, lightly fried texture, cheesy and chewy center.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped (about 2 cups)
  • 8 ounces white button mushrooms, coarsely chopped (about 3 cups)
  • 3 cloves garlic, minced
  • 2 cups cooked chopped skinless, boneless chicken breast(1 breast half)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 2 cups baby spinach leaves, sliced into ribbons
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 6 (10-inch) flour tortillas
  • 1 cup shredded Mexican cheese mix or Cheddar

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with a drizzle of olive oil over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with any desired toppings.

recipe by Ellie Krieger

photo by mylittlefoodspot

Warm Chicken Caesar Salad

10 Nov

Warm chicken caesar-001I am transferring this recipe from knorrbuzz to mylittlefoodspot because it is on the menu for tonight. I haven’t made it in a while but Derek and I always love it. It’s one of the first meals we made after our marriage. I think we were looking for something that utilized our new wooden salad bowl :0).

This dish is fresh insofar as it is a salad, but it’s not a cool salad. The dressing goes on warm and is thinner than a typical caesar dressing, so it wilts the romaine just a bit, but does still leave a crunch. It’s definitely a no-leftovers meal–which works because we always gobble it up in one sitting!

Warm chicken caesar-004

Ingredients

  • 1/4 cup white wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 1/2 lb chicken cut in strips
  • 1 1/2 tsp lemon-pepper seasoning
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 8 cup tightly packed torn romaine lettuce
  • 2 cup garlic croutons
  • 1/2 cup shredded parmesan cheese

Combine first three ingredients, stirring well; set aside. Dredge chicken in lemon-pepper seasoning. Pour oil and garlic into a large skillet and place over medium-high heat until hot. Cook chicken in hot oil for five minutes, or until done, turning once. Remove chicken from skillet, reserving drippings in skillet; drain chicken on paper towels. Remove skillet from heat; stir vinegar mixture into reserved drippings, scraping particles from bottom of skillet. Pour warm vinegar dressing over lettuce; add chicken and toss. Sprinkle with shredded parmesan and croutons.

Recipe inspired by Southern Living: Easy Weeknight Favorites

Photo by me, mylittlefoodspot

Spinach Salad with Strawberries and Pecans

26 Aug

Another one of my go-to salads.  I never end up using all of the dressing but it lasts for a week or more so I can enjoy it again.

Ingredients

  • 1-10 oz. package fresh baby spinach
  • 1 cup strawberries, quartered
  • 1 cup pecan halves, toasted
  • Poppy seed dressing

Combine first three ingredients; drizzle with poppy seed dressing.  Serve immediately.

Tortilla de Godzilla

14 Apr

Ay chiwawa!  I can normally handle dishes with jalapenos but we must have gotten
some HOT ones.  I always say spicy foods keep me hydrated…I must have gone
through three glasses of milk.  They were very good, though, and really you
can’t go wrong with something that has Godzilla in its name.

Ingredients:

  • 1/2 pound extra-lean ground beef or ground turkey
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup canned kidney beans, rinsed and mashed
  • 2 green chile peppers, seeded and diced
  • 2 teaspoons chili powder
  • 4 large whole-wheat tortillas
  • 2/3 cup shredded lettuce
  • 1 cup chopped tomatoes
  • 1/2 cup grated low-fat Monterey Jack cheese

Directions:

1. In a large nonstick skillet over medium-high heat, cook the beef, onion, and garlic until the beef is browned. Drain the fat.

2. Stir in the beans, chile pepper, and chili powder, and cook until hot. Remove from the heat.

3. Warm the tortillas in the microwave for 20 seconds, then fill each tortilla with half the mixture. Top with lettuce, tomatoes, and cheese, and roll each tortilla tightly into a tube.

Recipe from MensHealth.com