Chorizo and Jalapeno Grilled Cheese Sandwich
A grilled cheese sandwich filled with spicy chorizo, roasted peppers, and three cheeses.
Month: June 2020
Sesame and Gochujang Chicken Tacos with Pickled Slaw
Filled with tender, spicy chicken and topped with creamy gochujang mayonnaise and tangy pickled slaw, these chicken tacos will satisfy your Korean food cravings. Although we live less than an hour from New York City, we’re sadly deprived of Korean restaurants and grocery stores. So, …
Bourbon Barbecue Chicken Sandwiches
With the Fourth of July right around the corner, I’m gathering together all my delicious barbecue recipes. When my kids were little, hamburgers and hotdogs were typically what we ate on July Fourth, but now that everyone’s palates are slightly more evolved, I think these Bourbon Barbecue Chicken Sandwiches with Quick Pickles, Jalapeno Mayonnaise, and Red Cabbage Slaw are perfect for our summer feast.
About the Chicken
As a test run, I made these sandwiches a few nights ago, and they were a big hit. I started the recipe by browning the chicken, and then adding the rest of the ingredients, and simmering them for 50 minutes. You could substitute two large chicken breasts for the chicken thighs, but you will need to cook them for only 40 minutes, and they will be a bit less moist than the thighs will be.
The Bourbon Barbecue Sauce and Jalapeno Mayonnaise
While the chicken simmered, I made all the other components. First, I simmered the Bourbon Barbecue Sauce. I don’t normally like the taste of any alcohol, but I think the bourbon gives this sauce a really great flavor. Then, I made the Jalapeno Mayonnaise, which just took a few seconds. I like to use the pickled jalapenos from the health food store, that are chemical and dye free.
The Quick Pickles and Red Cabbage Slaw
Next, I made the pickles. I used regular cucumbers, but Kirby cucumbers would be very good in this. My husband liked these pickles so much, that he ate the whole bowlful as a side salad. Then, I made the Red Cabbage Slaw, which came together very quickly.
Summer Entertaining
I hope you’ll try this recipe for Fourth of July, or some other summer occasion. I must say that one of my pet peeves is being invited to someone’s house for a summer party, and then finding out that the menu consists of nothing but boring hamburgers, or hotdogs, or grilled chicken. Equally bad, though, is being subjected to a menu of very spicy or unique foods. I think these Bourbon Barbecue Chicken Sandwiches, though, will really please your family or guests.
Bourbon Barbecue Chicken Sandwiches with Quick Pickles, Jalapeno Mayonnaise, and Red Cabbage Slaw
Tender pulled chicken and bourbon barbecue sauce with pickles, slaw, and jalapeno mayonnaise on a brioche bun.
Ingredients
For the Bourbon Barbecue Chicken Sandwich:
- 6 boneless, skinless chicken thighs
- 1 tbsp. olive oil
- 1 cup chopped onions
- 2 tbsp. chopped garlic
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 1 cup chopped plum tomatoes
- 1 cup chicken stock
- 4 brioche buns
For the Bourbon Barbecue Sauce:
- 2 tbsp. butter
- 1 cup chopped onions
- 2 tbsp. chopped garlic
- ¼ cup bourbon
- 2 tbsp. honey
- 2 tbsp. Worcestershire sauce
- ¾ cup ketchup
- 1 tsp. soy sauce
- 2 tbsp. rice wine vinegar
- ½ tsp. black pepper
For The Quick Pickles:
- 1 large cucumber peeled and cut in ¼ inch slices
- 1 tsp. kosher salt
- ¼ cup chopped sweet onion
- 1 tbsp. minced garlic
- 1 pinch red pepper flakes
- 1 tsp. mustard seed
- 1 tbsp. honey
- ¼ cup red wine vinegar
For The Jalapeno Mayonnaise:
- ½ cup mayonnaise
- 2 tbsp. pickled jalapenos, chopped
- 1 tsp. minced garlic
- ½ tsp. honey
For The Red Cabbage Slaw:
- 2 cups sliced red cabbage
- 1 cup shredded carrots
- ¼ cup red wine vinegar
- 1 tbsp. olive oil
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
Instructions
For The Bourbon Barbecue Chicken Sandwich:
- Season the chicken, on both sides, with salt and pepper. Heat the oil in a Dutch oven, on medium heat. Then, brown the chicken lightly, on both sides, in several batches. When all the chicken is browned, add it back to the pot, with all the other ingredients, except for the buns.
- Simmer everything, covered, for 50 minutes. Remove the chicken to a plate and shred it with two forks. Strain the liquid in the pot; you'll need a cup and a half for the sauce.
- Add the reserved liquid to the Bourbon Barbecue Sauce, and then add the shredded chicken.
- Spread the Jalapeno Mayonnaise on the buns, and top with the chicken, pickles, and slaw.
For The Bourbon Barbecue Sauce:
- Melt the butter in a three quart saucepan, and cook the onion and garlic until softened. Then add the rest of the ingredients, and simmer uncovered for 20 minutes.
For The Quick Pickles:
- Put the sliced cucumbers in a colander and sprinkle with the salt. Let them sit for 10 minutes and then place them in a dish towel and wring out the liquid.
- In a mixing bowl, whisk together the vinegar, honey, spices, onion, and garlic. Stir in the cucumbers, cover the bowl, and refrigerate until serving time.
For the Red Cabbage Slaw:
- In a mixing bowl, whisk together the oil, vinegar, and spices. Add the vegetables, and then cover and refrigerate the bowl until serving time.
For The Jalapeno Mayonnaise:
- In a small bowl, mix all the ingredients. Cover and refrigerate until serving time.
Nutrition
Calories: 560kcal
Tried this recipe?Let us know how it was!
Blueberry Pancakes with Cinnamon Pecan Streusel
Blueberry Pancakes with Cinnamon Pecan Streusel and Blueberry Syrup are one of our favorite summer breakfasts. Pancakes were hands down the favorite breakfast food at my house while my kids were in preschool and elementary school. I think I made pancakes every single morning for …
Apricot Waffles with Almonds and Ricotta
These Apricot Waffles with Almonds and Ricotta are one of our favorite summer breakfasts. Crisp waffles, filled with apricots, and topped with fresh, sweetened ricotta cheese, toasted almonds, and blackberry syrup, are my idea of a perfect June breakfast. With everyone being home all the …
Tomato and Bacon Cheese Quiche
Tomato and Bacon Cheese Quiche is one of our favorite summer dinners. Also, this quiche makes a terrific breakfast, brunch or lunch. It’s finally summer! I’ve been waiting a long time for all the great locally grown fruits and vegetables I can buy at our many farm stands here in the Hudson Valley. And, ripe and juicy tomatoes are at the top of my list of the best summer vegetables. This quiche is a really great way to highlight summer tomatoes, and it is so versatile. You can use other vegetables, or other cheeses. You could leave out the bacon entirely, or add in some ham instead. Also, if you don’t have creme fraiche, just heat up an extra half cup of milk. I love this dish for several reasons. First of all, I like that it is relatively inexpensive to prepare. Quiches in general, are a great way to use up odds and ends in the kitchen. Secondly, I like serving this to guests. It’s so great for a holiday breakfast or brunch. And, lastly, I love the rich flavor in this quiche.
The Ingredients Needed for Tomato and Bacon Quiche
- Bacon- My favorite brand is the Niman Ranch bacon.
- Cheese- I used Monterey Pepper Jack cheese, but cheddar would also be delicious.
- Creme Fraiche- You can find this with the gourmet cheeses at some markets. It adds great flavor.
- Milk- Use whole milk.
- Butter- For the crust, use unsalted butter.
How I Made my Quiche
I always start my quiche by making the dough. Actually, I often double the recipe and store half the dough in the freezer. While the dough chills, I make the filling. Then, while the quiche bakes, I have time to make a salad and probably a second main course for my picky eaters.
If you like quiche, you need to try this rich and delicious Tomato and Bacon Cheese Quiche.
Leek and Bacon Cheddar Quiche
Tender leeks, smoky bacon, and extra sharp cheddar cheese all folded into a smooth custard encased in a buttery dough.
Equipment
- Food processor
- a pie dish
Ingredients
For the quiche crust:
- 1½ cups all purpose flour (180g)
- ½ tsp. salt
- 8 tbsp. cold, unsalted butter, cut into ½ inch pieces
- ¼ to ½ cup ice water
For the quiche filling:
- ½ pound chopped bacon
- 1 cup sliced leeks, well washed
- 1 cup whole milk
- ½ cup heavy cream
- 8 ounces extra sharp cheddar cheese, grated
- 3 large beaten eggs
- 1 tsp. kosher salt
- ¼ tsp. black pepper
Instructions
For the quiche crust:
- In a food processor, pulse together the flour and salt.
- Remove the lid and sprinkle on the butter, and then pulse until the butter is the size of small peas.
- With the food processor running, pour just enough ice water in , just until the dough sticks together when you pinch it. You may not need the whole half cup of water.
- Empty the dough onto a floured board and gently roll it into a ball and the refrigerate it for 30 minutes.
- Roll the dough out on a floured board and then lay it in a pie pan. Refrigerate it until you are ready to fill it.
For the quiche filling:
- Preheat the oven to 350°. In a large skillet, fry the bacon until it's cooked through, but not crispy. When the bacon is cooked remove it with a slotted spoon and let it drain on paper towels. Remove all but 1 tablespoon of fat from the pan and cook the leeks until softened.
- In a 2- quart saucepan, heat the milk until it's almost boiling. Remove it from the heat and let it cool 5 minutes. Add the heavy cream and the cheese and stir until melted. Then, stir in the eggs, salt, and pepper.
- Fill the pie crust with the bacon and leeks and spread them out in an even layer. Pour in the egg mixture.
- Bake for 50 minutes, or until the middle of the quiche is not runny.
Tried this recipe?Let us know how it was!
Chopped Coconut Chicken Salad with Lime Dressing
Chopped Coconut Chicken Salad with Lime Dressing is one of our favorite chicken dinners. Restaurants that specialize in chopped salads have increased in popularity. We all love chopped salads because they include interesting ingredients that are all chopped up in bite sized pieces. And they …
Hawaiian Pulled Pork Nachos with Grilled Pineapple Salsa
We all have cravings, and today I was craving something crunchy, cheesy, and spicy, so I just had to make these decadent nachos. Tomorrow we can eat salad, but tonight I am making these Hawaiian Pulled Pork Nachos with Grilled Pineapple Salsa. Normally I would …
Blackberry Oatmeal with Caramelized Apricots and Honey Creme Fraiche
I think of all the recipes I’ve posted so far, this may be my favorite. I’ve never been a huge oatmeal fan, but the blackberries and apricots gave this dish huge, fresh flavor. And, I think creme fraiche is my new favorite ingredient. If you’ve never tried it, it’s like sour cream’s richer, tarter cousin. I’ve been putting it into everything lately.
I start this recipe by caramelizing the apricots and walnuts in butter and brown sugar. Next I cooked the oatmeal and then stirred in the blackberries. I used frozen blackberries for this part of the recipe; I just defrosted them briefly in the microwave.
Lastly, I mixed the creme fraiche and honey, and put a bit on each bowl of oatmeal. It actually took my husband and I 3 days to finish all this oatmeal, but it reheated really well in the microwave. And, it also was quite tasty cold, as well.
Blackberry Oatmeal with Caramelized Apricots and Honey Creme Fraiche
Blackberry filled oatmeal topped with caramelized apricots, walnuts, and rich honey creme fraiche.
Ingredients
- 2 tbsp. unsalted butter
- 2 tbsp. brown sugar
- 2 apricots, sliced
- ¼ cup chopped walnuts
- ½ tsp. kosher salt
- 2 cups old-fashioned oats
- ½ tsp. cinnamon
- 1½ cup blackberries
- 3 tbsp. honey
- 6 tbsp. creme fraiche
Instructions
- In a skillet, on medium heat, melt the butter and brown sugar together. Add the apricots and walnuts and cook about 5 minutes, or until the apricots are softened, but still firm.
- Meanwhile, in a 3 quart saucepan, boil 4 cups of water and the salt. Stir in the oats and cinnamon, and simmer on low heat until the oats are tender and creamy, about 7 minutes. Stir in one cup of blackberries and two tablespoons of the honey.
- In a small bowl, stir the creme fraiche and 1 tablespoon of honey together.
- Divide the oatmeal into 4 bowls. Top with the peaches, the rest of the blackberries, and the honey creme fraiche.
Tried this recipe?Let us know how it was!
Death by Garlic Broccoli and Bowtie Pasta
With a third cup of garlic cloves, this Broccoli and Bowtie Pasta is a garlic lover’s dream. I expected complaints from some of the garlic haters in my house, but to my surprise everyone really loved it. Cooking the garlic with lots of butter seems …
