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Archive for the ‘Sandwiches and Wraps’ Category

On The Docket– Week of November 26th

Monday, November 26th, 2012

The name of the game this week: how to clear out the leftovers from a 19 pound turkey and all the trimmings.  Why I made that much food for four people is beyond me.  Go big or go home, I guess.

Turkey Cranberry Walnut Salad:  I love chicken salad.  So, considering I have an obscene amount of leftover turkey, some leftover dried cranberries, and a stash of walnuts in the pantry, I think this will be a fantastic lunch option for the coming week.

Turkey Tetrazzini:  Please see above regarding the amount of turkey left over from Thanksgiving.  I’ve always liked turkey tetrazzini but I’ve never attempted to make it.  Here goes nothing.

Turkey Shepard’s Pie:  Let’s see:  I’ve got turkey, mashed potatoes, glazed carrots, and roasted pearl onions.  I think I can make a lovely shepard’s pie with these ingredients.

That should get me through the week without having turkey and all the trimmings every night until all the Thanksgiving leftovers are gone.

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Pulled Chicken Sandwiches

Thursday, May 20th, 2010

I tried this recipe for barbecued pulled chicken sandwiches a few years ago, and since then, I’ve made it at least once a year.  I’m at a loss for words trying to describe this recipe, so I’ll just say that I think this recipe is delicious and leave it alone.

Barbecued Pulled Chicken (adapted from Cook’s Illustrated 2005)

For the Chicken:

1 lb boneless, skinless chicken breasts

2 lb boneless, skinless chicken thighs

Rub with Love, Pork Rub

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Coat the chicken breasts and thighs with the Pork Rub, and cook over a hot charcoal grill.  The chicken breasts took about 4 minutes per side, while the chicken thighs took about 2 minutes per side.  We cooked the chicken while cooking a few other things on the grill and let the chicken cool overnight.  This is in no way necessary, and the chicken just needs to be cooled enough so it can easily be handled.

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For the sauce:

1 large onion, diced

1/4 cup water

1 1/2 cups ketchup

1 1/2 cups apple juice

3 tbsp Worchestershire sauce

3 tbsp dijon mustard

1/4 cup molasses

pepper

4 tbsp apple cider vinegar

1 tbsp vegetable oil

4 garlic cloves

1 1/2 tbsp chile caribe

1 tsp cayenne

Process onion and water in food processor until pureed, about 30 seconds.  Whisk the onion and water mixture with the ketchup, apple juice, Worchestershire, mustard, molasses, pepper and cider vinegar in a medium bowl.

In a large saucepan over medium heat, heat the oil, and add the garlic, chile caribe, and cayenne.  Cook for about 30 seconds, and add the ketchup mixture.  Bring the sauce to a boil, and reduce the heat to low.  Simmer, uncovered, until the flavors combine, about 15 minutes.  Transfer about 2 cups of the sauce to a bowl.

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While the sauce is cooking, shred the chicken breasts and thighs, removing any excess fat in the process.  Place the smaller chicken pieces (or about 1/2 the shredded chicken) in a food processor and pulse until coarsely chopped, about 5 1-second pulses.

Mix the pulsed chicken and the shredded chicken into  the saucepan and cook until heated through, about 10 minutes.

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Then, make sandwiches with the chicken mixture, serving the remaining barbecue sauce as a dipping sauce.  I used about 1/3 cup of the chicken mixture for each sandwich.

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I served the sandwiches with corn on the cob and roasted potato salad.

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Chicken Salad

Tuesday, April 13th, 2010

Recently, I have had a hankering for chicken salad.  I’m not sure why I love chicken salad so much, but every so often, I have to have it.

This recipe is one of my new favorite chicken salad recipes.

Chicken Salad Contessa (adapted from Food Network)

2 Split Chicken breasts (boneless, skinless)

2 cups chicken broth

Olive Oil

Salt and Pepper

1/2 cup pecan halves

1/2 cup walnut halves

1/2 cup mayonnaise (Hellmann’s Olive Oil Mayonnaise)

1/2 cup sour cream

1 tbsp tarragon leaves

1 cup red grapes, halved

Place the chicken breasts in a pan with the chicken broth.  Cook over medium high heat for 20 minutes.  Cut the chicken into cubes.  Return to pan with olive oil, salt and pepper.

Picture 098Cook the chicken for an additional five minutes.  Remove from the heat, and put the chicken in a bowl to cool.

The original recipe called for toasting the pecans and walnuts, but out of sheer laziness I decided to skip this step.  Instead, I just chopped the wanuts, pecans, and grapes.  I bought too many pecans, so I used about 3/4 c. pecans and 1/4 c. walnuts.

Picture 100Once the chicken is cooled, mix the chicken, nuts, and grapes with the mayo, sour cream, and tarragon.

I served the chicken salad as a sandwich with spinach and cheese.

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Simple Pleasures

Sunday, April 11th, 2010

Funny how moving kind of got in the way of cooking and posting.  Now that we’re finished with the moving process, I’ve been experimenting in my new kitchen.

Today is one of the first nice days of spring, and my husband and I decided to grill on our new deck.  I wasn’t planning on posting this meal because it’s pretty simple, but in the end, I decided simple isn’t necessarily a bad thing.

Today’s lunch consisted of bratwurst, mac n cheese, and tater tots.  It was delicious.  I used my dad’s cooking method, which has always been a favorite.

Bill’s Brats

6 Bratwurst (I used Boulder Sausage’s Beer Bratwurst)

3 12 oz. cans beer (Dale’s Pale Ale!)

1 Onion, sliced thin

6 Hot Dog Buns

Add the onion, beer and bratwurst to a large pot.  I used Oskar Blue’s Dale’s Pale Ale, one of our Colorado favorites.  I thought the hoppy flavor of Dale’s Pale would complement the flavor of the bratwurst, and I’m happy to say I was pleased with the results.

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Slowly bring to a simmer.  Simmer over low heat for 30 minutes, turning every 10 minutes or so.

In the meantime, start the coals for a charcoal grill.

After the bratwurst have simmered for 30 minutes, cook on the grill.  On a hot grill, they will not take long, about 5 minutes per side.

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My husband cooked the brats on the grill while I toasted the buns.  I placed the buns on the middle oven rack in a 450 degree oven.   After about a minute, I removed the buns from the oven.

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Green Curry Shrimp Wraps

Saturday, January 9th, 2010

During the week, my husband and I eat a lot of sandwiches and wraps for lunch.  They’re easy to take to work and don’t make too much of a mess when you’re eating at your desk.  That being said, I’m always looking for unique and satisfying recipes to try.

The following recipe is adapted from Nourish. The original recipe made green curry paste from mint, cilantro and jalapeno, but I used store bought green curry paste.

Here’s the recipe:

3 TBSP green curry paste

1 jalapeno, minced

1 1/2 lbs. shrimp, peeled and deveined

2 small tomatoes, diced

1/2 jicama, sliced thin

2 carrots, julienned

1/2 c. plain yogurt

1/4 c. diced cucumber

1/4 c. diced red onion

salt

wheat tortillas (8 to 10 inch)

spinach

Coat a skilled with cooking spray.  Add 2 tablespoons of curry paste and the shrimp.  Cook the shrimp until it is pink.

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Mix the jicama, carrots and two-thirds of the diced tomatoes in a small bowl.  In another bowl, mix the yogurt, the rest of the green curry paste, the rest of the tomatoes, cucumbers, red onion, and salt.

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Spread 2 tablespoons of the yogurt mixture over one of the tortillas.  Cover the tortilla with a handful of spinach.  Add a handful of the tomato, jicama, and carrot mixture.  Top with 6 to 8 shrimp.

Food Blog 038Roll up the tortilla.  I usually fold two sides in, and then roll up from the bottom (non folded) end.  Enjoy!

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