Chicken Tostadas with Tomatillo Salsa - Dinner - Lunch - Recipes

Chicken Tostadas with Tomatillo Salsa

Serves 6

Recipe

Roasted chicken breasts: (or you can buy a cooked roasted chicken breast)

3 Boneless, skinless chicken breasts

2 tablespoons blended oil (I use Smart balance)

1 teaspoon kosher salt

½ teaspoon pepper

1 cup low sodium chicken broth plus 2 tablespoons (divided)

Roasting the chicken: In a sauté pan, heat the oil on medium-high heat. Season the chicken breasts on both sides with the salt and pepper then place in the pan and sauté on each side for 2 minutes.  Remove then in an oven safe baking dish place the chicken and chicken broth, cover and bake for 30 minutes on 350 degrees. Once cool, shred the chicken and place in a sauce pan and add 1 ½ cups of the tomatillo salsa and heat.

Tomatillo Salsa:

10 tomatillos, husked and rinsed

1 jalapeno pepper, sliced and seeds removed

1 onion, quartered

1 teaspoon white vinegar

Water

1 teaspoon ground cumin

1 cup fresh cilantro leaves, coarsely chopped

2 limes, juiced

Salt to taste

1 chipotle pepper in adobo sauce (for a smoky flavor or use 2 jalapenos)

In a saucepan add the tomatillos, jalapeno, onion, vinegar and water to cover. Bring to a boil then reduce heat to medium and cook until the tomatillos are soft, about 10 minutes. Drain and put the vegetables in a food processor, add the cumin, cilantro, lime juice, chipotle pepper and salt.  Blend until slightly chunky.

12 White corn tortillas

Blended oil

8 ounces Monterey Jack cheese, grated

½ head iceberg lettuce, chopped

5 ounces grape tomatoes, sliced

Garnish with sour cream and chopped green onions

Heat oil in a sauté pan and cook the tortillas, one at a time until crisp, drain.

To assemble: Place cooked tortillas on a plate, top with chicken/tomatillo mixture, cheese, lettuce, tomatoes, sour cream and green onions.

Chicken Parmesan Sandwich - Lunch - Recipes

Chicken Parmesan Sandwich

Serves 4

Recipe

Marinara sauce

8 ounces whole milk mozzarella, grated

2 boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 tablespoon water
1 cup seasoned Italian bread crumbs
1 Italian Ciabatta loaf, buttered and toasted

2 tablespoons Unsalted butter, softened

1/4 cup freshly grated Parmesan cheese

Marinara Sauce Recipe

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1 stalk celery, rough chop

1 carrot, peeled and roughly chopped

2 garlic cloves, finely chopped

2 (28-ounce) cans imported Italian whole tomatoes

2 teaspoons sugar

1 teaspoon Italian seasoning

3 tablespoons of Parmesan cheese, grated

Salt and freshly ground pepper to taste

Heat the oil in a pot then add the onions, celery and carrots, cook over medium heat for 5-6 minutes.  Add the garlic and cook another 1-2 minutes then add the tomatoes, sugar, Italian seasoning, Parmesan cheese, salt and pepper.  Continue cooking for 30-40 minutes until the tomatoes have broken down.  Check for seasoning. Remove the celery and carrots, discard (or eat the carrots like I do – they are soft and delicious).

Using an immersion blender, blend until smooth or blend in a food processor or blender.

Preparing the Chicken

Preheat oven to 400 degrees.

Cut the chicken breasts lengthwise in half, then pound to a ½-inch thickness. You can use either a meat mallet or a rolling pin. Helpful hint: When pounding the chicken, place between sheets of plastic wrap with a few drops of water on the chicken to prevent sticking and tearing.

In a shallow bowl beat the eggs with one tablespoon of water, set aside. Place the bread crumbs on a plate, set aside. Season both sides on the chicken with salt and pepper then dip into the egg mixture covering completely. Place each chicken breast, one at a time on the bread crumbs, turn over to coat both sides then place on a baking sheet.  Bake for 25 minutes.

Remove from the oven and spoon the marinara sauce on top of each chicken breast then top with the grated mozzarella. Return to the oven and continue baking for 4-5 minutes until the cheese has melted. Remove from the oven and then prepare the bread.

Cut the Ciabatta loaf lengthwise in half, butter both sides and sprinkle with the Parmesan cheese then toast, buttered sides up, in the oven until lightly golden brown.  Place the loaf together then cut into 4 equal sections.

Place the Parmesan chicken onto your prepared toasted Ciabatta bread and enjoy!

Roasted Red Pepper Soup - Dinner - Lunch - Recipes

Roasted Red Pepper Soup

My husband would eat this soup every day if I made it. I've been making it for over twelve years and it tastes just as delicious as the first time.

A couple of years ago for a holiday party I served this soup in espresso cups as an hor d’oeuvre garnished with chives and Parmesan cheese, it was a hit!   Enjoy.

Recipe

6 Red bell peppers, cored, seeded and halved lengthwise
4 Tablespoons unsalted butter
1 Cup chopped onions
1 Cup chopped leeks
½ Teaspoon salt
½ Teaspoon ground black pepper
3 Small boiling potatoes, peeled and sliced
5 Cups chicken stock or canned broth

2 Tablespoons fresh chives, chopped for garnish
Freshly grated Parmesan cheese for garnish  

Toasted croutons and a drizzle of good extra virgin olive oil

Preheat broiler. Line a baking sheet with aluminum foil and lay bell peppers halves, cut side down on the foil.  Broil two inches from the heat until well charred, 8-12 minutes. Transfer to a large plastic bag and seal the bag. Allow the peppers to steam in the bag for 10 minutes. Remove peppers from the bag and slip off and discard the skins. Coarsely chop the peppers and set aside. Melt the butter in a large soup pot. Add the onions, leeks, salt and black pepper. Sauté over low heat until the vegetables are soft and translucent, 10-15 minutes. Add roasted peppers, potatoes and the stock, bring to a boil then lower the heat and simmer for 30 minutes, uncovered, until the vegetables are tender.

Using an immersion blender, blend until smooth or blend in batches in a food processor then return to the pot and heat through.  Serve this soup garnished with chives, Parmesan cheese, toasted croutons with a splash of olive oil. 

Roasted Tomato & Basil Soup - Dinner - Lunch - Recipes

Roasted Tomato & Basil Soup

This soup is perfect on a chilly winter day for lunch or dinner.  This soup also pairs perfectly with rustic grilled cheese sandwiches!

Recipe

3 Lbs ripe plum tomatoes, cut in half lengthwise

3 Tablespoons olive oil

1 Tablespoon kosher salt

1 ½ Teaspoons freshly ground black pepper

2 Tablespoons blended oil (I use Smart Balance)

2 Tablespoons unsalted butter

1 Large yellow onion, chopped

6 Garlic cloves, finely chopped

¼ Teaspoon crushed red pepper flakes

28 Ounces canned plum tomatoes with their juice (Imported Italian brand)

1 1/2 Cups fresh basil leaves, chopped

1 Teaspoon fresh thyme leaves

1 Quart Homemade Chicken stock (for store bought use reduced sodium)

Parmesan cheese, shaved

Preheat oven to 400 degrees.

Toss together the tomatoes, 3 tablespoons olive oil, salt and pepper.  Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.

In a 8-quart stockpot on medium heat, add 2 tablespoons of blended oil and the butter. Add the onions, garlic and pepper flakes and sauté for 10 minutes until the onions start to brown.  Add the canned tomatoes, basil, thyme and chicken stock.  Add the oven roasted tomatoes, including the liquid. Bring to a boil, reduce heat and simmer uncovered for 40 minutes. Using an immersion blender, blend until smooth or blend in a food processor.  Serve with shaved Parmesan cheese.

 

Rustic 3-Cheese Sandwich w/Tomato - Lunch - Recipes

Rustic 3-Cheese Sandwich w/Tomato

When I was teenager I used to make grilled cheese sandwiches made with American sliced cheese that I would dip into tomato soup.  Now, I enjoy imported cheeses on rustic French bread with sliced tomatoes.  

Another great way to enjoy these sandwiches is to substitute the tomatoes with sliced green apples.

Recipe

2 sandwiches

French bread, 4 thick slices

Butter, softened

Havarti cheese, sliced

Swiss cheese, sliced

Cheddar cheese, grated

Fresh tomatoes, sliced

Butter the bread slices on one side and place butter side down on a hot flat grill. Top each bread slice with the Havarti cheese, Swiss cheese, tomatoes slices and the cheddar cheese.  Top with remaining bread slices with butter side up.  Once browned on one side flip and brown until all the cheese has melted.