After reading through my blog, and thinking about what I enjoy making most I've come to the conclusion that I need to take a break from pasta. Yes - I am able to admit that I'm addicted. I think I default to it so often because of my Italian background and the fact that it's an easy way to "wow". I'm sure you've noticed....pesto pasta, mac n' cheese, baked ziti... there comes a point when you can only have so many carbs (it's not on the life change for the seven of you keeping up).
I've also noticed that I needed to start exploring other ethnic foods (see my previous quesadilla post). Mexican/Hispanic is an easy starting point because I've eaten a lot of it, so I know some of the basics. I also HATE cooking rice, as silly as that sounds and it's often a base for many Asian dishes. Maybe one day I'll learn to tackle it - but right now it usually just comes out a mushy blob.
So for tonight, I wanted to try something a little casual. I usually stray away from sandwich recipes because I subconsciously think that sandwiches are easy to make (maybe because the extent of my sandwich making up until now was ham and cheese). But they can be as complex as you want them to be, and you can make as many varieties as you can think of!
Fiesta Chicken Sandwich Recipe:
4 Chicken Breasts
1 cup grated parmesan cheese
5 tablespoons of taco seasoning (Recommended: Old El Paso Taco Seasoning)
Pepperjack Cheese
Salsa
Ranch
Taco Sauce
Directions:
These sandwiches are super easy (but sound complicated, so you can brag at the table - I know I did). First just mix the parmesan cheese and taco seasoning in a small bowl. Once it's mixed thoroughly, drop one breast in at a time and cover completely (this serves as a type of breading).
Take each of the breasts and place them on a grill. I've started using my George Foreman grill and I LOVE it. It's amazing what a difference grilling can have on your food versus using a skillet - I highly recommend purchasing one of these.
While the chicken is grilling, you can start to make the sauce for the sandwiches. I honestly made this up of the fly and don't remember the measurements, so you might just have to experiment and taste as you go. All I did was take some ranch, about twice as much salsa, and about a tablespoon of taco sauce and mixed them together. This makes what I have coined as "mexican ranch".
Once the chicken is done, top with the cheese and spread the sauce on the bun (I also recommend toasting your bun - it makes a big difference. Also, don't be cheap - spring for a nicer roll - remember, this isn't a ham and cheese sandwich).
Mexican Corn on the Cob Recipe:
4 Ears of Corn
Sprinkle of Taco Seasoning (same from sandwich)
Pepperjack Cheese
Lime Juice
Directions:
I also really recommend grilling your corn on the cob. This has got to be my absolute favorite summer dish. You can boil the corn, but nothing beats grilling it. Once it's done (about 10 - 15 minutes). Sprinkle some of the seasoning on each piece, but don't go overboard. Do the same with some shredded pepperjack cheese. I know that this might not sound too tastey - but trust me, it's good! As a finishing touch, just squirt some lime juice on the corn before you plate it.
So there you have it - another successful night in the kitchen. I was joking with my family that sooner or later I'm going to have a dud and we'll have to use the back-up frozen pizza that is always safely waiting in the freezer. I will admit that I've had some less-than-stellar nights - hence the staggered posting :).
But overall, I really enjoyed this "adult sandwich" and plan to make some other options. Just because it's dinner, doesn't mean it needs to be fancy.
Until next time....happy cooking!