Grilled Chicken, Prosciutto, Avocado Sandwich
July 2, 2010 - Written by DianaTired of the same old burger? I was, I wanted something different for my daughter and I tonight. Grilled Chicken is one of our favorite summer meals, this rendition of it gives it little umph. The prosciutto and provolone gives it a cordon bleu lean, then the avocado, tomato and onion take it to a summery place. My daughter liked it so much she made herself a second helping. I took one whole chicken breast and sliced it into cutlets before grilling it. The sandwich will be a little large after all the fixings are piled on, so you don’t need a huge piece of chicken.
- 1 large chicken breast sliced into 4 cutlet sized pieces
- 4 slices Prosciutto
- 4 slices Provolone
- Grilled Vidalia Onion Slices
- Tomato Slices (fresh from the garden)
- Avocado – mashed
- Mayo
Grill the chicken on one side, then flip. Top with prosciutto and provolone until the provolone softens. I used deli-rounds for the sandwich. Mayo one side of the deli round and top with the grilled chicken. Mash the avocado with a fork, then spread on the other deli round. Top with tomato slices and grilled onion slices. …
Cinco De Mayo Chicken Fajita Wrap for Lunch
May 6, 2010 - Written by DianaToday, I had a really delicious lunch and very appropriate for Cinco De Mayo. I ate it cold, though you can keep the pieces separate, and heat up some of it before you assemble. After a quick walk with my friend , I get heated up, so I wanted a cold bite, not a warm one. Grill your chicken, peppers and onions the night before or use leftovers. I have a container that has little pockets for putting all the parts in so that you can assemble it when you eat. Or you can assemble ahead, though try not to make it too wet, so it’s not soggy. This would even be great as a salad without a wrap.
Cinco De Mayo is a celebration of Mexico’s defeat of the French in Puebla, a state of Mexico. While the holiday is observed mostly in Puebla, and in the U.S. to celebrate Mexican heritage, or maybe just because we like Mexican food. I think the Mexican Food is the real reason I celebrate. Fajitas, and Margaritas – that’s something to cheer about if you ask me.
Here’s my Chicken Fajita Wrap Recipe: …
Life is unpredictable. I’ve been busy and having a few health issues, which means Cookerati languished this last week, unfortunately. I have some weird painful nerve things going on with my face, but I seem to be doing a little better on medication. While at the same time, I snagged my brother in law, and talked him into working on my bedroom closet which meant clearing it out, and temporarily moving into my daughter’s bedroom. She’s at college and knows that we’ve taken over. This is a good comfort meal when you need to sit down for a family meal that anyone can prepare. I do mean anyone. I have a clay baker that I bake my chicken in, but you can use a roasting pan if you like. I added some ginger and lemongrass to give it a zingy springy flavor along with garlic, cause I love garlic. I usually bake the chicken and about half way through throw the potatoes and spinach into the pan – use whatever fresh vegetables you like best. …
I got my inspiration from the Chard that I picked in the garden today – smack dab in the middle of winter, and starting to drip freezing rain. I knew I had to pick it before it was frozen again and it had to be used quickly. I used barley in the soup, though you could use rice, or bulgur or substitute any grain you’d like. I loved the barley, but my braces wearing son says that the barley is the perfect size to get stuck. If you teen wears braces, definitely use a different grain. The broth was really great. I wasn’t sure if tomatoes and lemon grass went together, but it was a fantastic combination. I added ginger because I love lemongrass and ginger together . The lemongrass was from my summer garden, that I froze for later use; I’m very happy when I can use ingredients from my garden. It makes it more mine. Yep, that’s it, I cooked a dinner that my son gave me a huge thumbs up on. I used the Crockpot to thoroughly cook the chicken in a sauce, then pulled out the bones, gristle and other desirable parts, shredded the chicken left and let it simmer for a little bit. This would make a great Superbowl or family gathering crockpot dish. I peeled all the skin off the chicken and cut off any fat I found. It’s not a heavy barbecue sauce. I used a rub on the chicken (Denny Mike’s Pixie Dust) and then made my own sauce. My assistant peeled potatoes, sprinkled on some olive oil and herbs and baked it in the oven. I also diced up some peeled hubbard squash threw on a pat of butter and sprinkled on dried sage and microwaved it. When you prepare the chicken in advance (like the night before?), the rest of the meal will come together in a half hour or so without too much work. The squash can also be prepped in advance. I peel and cut apart my squash, then dice it up and put it into vacuum seal bags (vacuum sealed of course) so that I …
This is the recipe I made from The Silver Spoon Pasta. My husband is a big fan of almonds and chicken, so it was my first choice. I chopped the almonds with a knife but you can use pre-sliced almonds. It didn’t take long to prepare this meal and it was on the table in 30-40 minutes. The sauce sticks to the fettucine perfectly, not too thick or thin with a nice shallot flavoring. Actually anything in this book is a good choice as most of the recipes are really easy to put together. Preparation time 20 min. Cooking time 30 min Serves 4. Ingredients: Directions: Melt the butter in a small pan.l Add …
My husband snarfed the leftover broccoli from the band competition and asked if we should take it. I said sure, I can freeze some and use some to make dinner. He did a little happy wiggle (he does that) and asked if we could have the chicken and broccoli casserole that we love to eat. I told him sure, especially since it’s an easy meal to prepare and really delicious. There are never leftovers of this. I have a small kitchen, so when I pull out my rice cooker I make extra rice and put it in the freezer. If you have frozen broccoli, and rice, you can defrost them in the fridge during the day to make this a quick and easy dinner to pull together. This casserole is very customizable, use your favorite ingredients to make it taste the way you like it best. 1 full size chicken breast 1/2 onion 1 cup …
Chicken, Potatoes and Leeks
March 23, 2010 - Written by Diana
When I walk in the door, my track star son hits me up right away and asks what’s for dinner. I once told him he had to give me 15 minutes before he asked, but when track season starts, he’s full on hungry. I’m not great at planning, I’m more of a fridge decider. Hmm, I have chicken, oh and those leeks will go bad if I don’t use them soon. I’ve got potatoes too, or should I do noodles. No, did noodles yesterday, go with the taters. That is how I decide a lot of my meals. It’s a lets see what I can do with what I’ve got type thing. So tonight was Chicken, Potatoes and Leeks, because I had it ready to use. It was also delicious. I cut the chicken on a bias, kind of in the same shape as the potato slices. I sliced the leeks …
Roast Chicken
February 25, 2010 - Written by Diana
Chicken Lemongrass Chard Soup
January 21, 2010 - Written by Diana
Ingredients: …
Crockpot Barbecued Chicken Dinner – Excellent Rating From My Son
January 15, 2010 - Written by Diana
Fettuccine with Chicken and Almonds from The Silver Spoon Pasta
November 18, 2009 - Written by Diana
Chicken, Broccoli and Rice
September 22, 2009 - Written by Diana
Ingredients:
