I’ve been on a sandwich kick lately, it’s easy and the possibilities are endless. I knew there was a slight chance we would have some trick-or-treaters last night so I didn’t want to get too busy in the kitchen just in case… Well we had 2 groups, about a total of 8 kids so it wasn’t very eventful. Evan and I ate more candy than we gave out… as suspected 🙂 Below I’ll post what we dressed up as over the weekend!
Prep: 15 min
Cook: 15 min (depending on thickness of chicken).
- 2 Free range chicken breasts, pounded flat with a mallet to desired size.
- 4 Slices of cooked natural bacon, nitrate free.
- 4 Slices of nice bread, your choice ( I used a 9 grain).
- 1 Sweet potato
- 2 TBS Olive oil mayo
- 1 Lemon, juiced into mayo
- 1 tsp ZBD Fine Herb Blend
- 1 – 3 TBS butter for bread toasting and cooking chicken
- Purple onion (however much you like)
- Roma tomato (however much you like)
- Spinach (however much you like)
- 1 TBS Olive oil to brush on potato slices
- 2 Slices of sharp cheddar
- Pre-Heat oven to 400 F. Slice sweet potato on a mandolin, very thin into rounds. Line rounds on a greased foiled tray and lightly baste with olive oil, sprinkle with sea salt. Cook for about 15-20 min or until done. Once almost done add cheese to melt onto chicken.
- In some butter cook chicken breast in large skillet on medium, season with salt and pepper.
- Slice produce that goes on sandwich.
- Toast bread lightly then add sliced to a large skillet with a bit of butter to finish the bread off.
- Mix up a quick aioli with mayo, lemon juice, and ZBD fine herb blend.
- Assemble sandwiches bread, chicken, cheese, onion, tomato, spinach, bacon, bread. Stick a tooth pick in it and there you have it!
- Pull chips from oven and serve with sandwich, we like to dip our chips in a yogurt based dressing like caesar or ranch.
The Random Subscriber Winner is…
You won a jar of ZestyBeanDog Fine Herb Blend before you can buy it! Message me with your shipping address, firstname.lastname@example.org
Halloween Fun… can anyone guess who we were? I sewed Evan’s costume from scratch very last min…about 5 hours before the party, talk about last min!!! 🙂
For all you Glutards out there 🙂 That’s what my husbands crew at work calls themselves (there’s a few gluten intolerant folks there) so no offense 🙂 Every now and then I like to make goodies for him to take in and it gives me an excuse to bake or in this case melt… sweet things because I seldom do…I’m a savory gal for the most part. I’m not going to lie… I tried them and also fed the dog a big ole peanut butter ball, which was entertaining!
Prep: 30 min
Set Time: 1 hr (no baking just melting)
Yields: 12 large cups or 24 small (cupcake tin sized)
- 3 C. Quality chocolate baking chips, use fair trade please 🙂 I used semi-sweet you can use milk chocolate if you prefer
- 1 C. Peanut butter, I prefer the all natural kind that’s just peanuts and salt, you can even grind your own at HEB, Central Market, and Whole Foods! That’s what I did 🙂
- 1/2 C. Powdered sugar
- 1/4 C. Gluten free ginger snaps or graham crackers, crushed you pick your fav brand or use regular graham crackers (but they wont be gluten free).
- 1 teaspoon Sea Salt
- Cookie tin and liners 12ct or 24 ct tin
- Line a muffin pan with 12 or 24 paper liners. Set aside.
- Melt 1 1/2 cups of the chocolate in a double boiler. A microwave will work just do it in small burst of heat and stir each time.
- Using a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners (I found it helpful to hold them while doing so. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.
- Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
- In a mixing bowl, combine the peanut butter, crushed cookies, powdered sugar and salt. Stir with a spoon mixed well.
- Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.
- Meanwhile, divide peanut-butter mixture into 12 or 24 even amounts. (I used a plate to set them on).
- Remove the muffin pan from the refrigerator. Put one mound into each paper liner. Tap down each mound with your fingertips to “nest” it into the chocolate bottom.
- By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.
- Use the back of a teaspoon to smooth out the tops (alternately, use the spoon to make a swirl atop each cup).
- Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.
- Remove the pan from the refrigerator and carefully remove from tin, I placed these in a little pumpkin pale for Halloween.