Tortillas filled with chicken in a tikka-masala sauce. I was confused. Is it from India? Mexico? Chapitas from India are similar to a Mexican tortilla, but are made from whole wheat flour with water, oil and salt. The Mexican tortilla is made from refined flours (or corn) with milk, oil and salt. Tortillas are more readily available in US groceries. So Chicken Tikka-Masala Tacos are an American adaptation of an Indian dish?? Sort of -- but there is that matter of the filling. In India, Chicken Tikka is usually a kebab, small pieces of chicken skewered and then roasted. In the UK, cooks skip the skewering part and cooks smaller bits of chicken in a savory sauce and call it tikka. A British adaptation of India cuisine. Only the masala part was left alone. And, what is masala? ... [Read More]
Sandwich
Jazzy Grilled Cheese Sandwich
Grilled Cheese is a quick and easy lunch by itself or in combination with a bowl of soup. A classic. But sometimes you want something more than classic and the same ole, same ole. Jazz up your grilled cheese sandwich with a little something extra and it soars to the next level. Make it several somethings extra and lunch becomes legendary! To build this flavorful sandwich, use a good quality bakery bread for the foundation. We like sourdough bread for its texture, taste and because it does not impact blood sugar as much as do other breads. One of the groceries in town makes great sourdough in two sizes – a six inch diameter circle and an 8 inch circle loaf. One slice of cheese covers the smaller loaf, but the bigger one needs a slice and a half and sometimes 2 slices. I just ... [Read More]
Beer Barbecue Chicken Sliders in the Slow Cooker
Slow Cooker Barbecue Beer Chicken Sliders are so quick and easy! The hard part is when you start smelling that heavenly odor and know you still have to wait for it to finish cooking. Make it the night before and let the chicken breasts marinate in the sauce overnight, before popping into the crockpot early the next morning. It’s what’s for lunch! I served this on Hawaiian Slider Rolls, which are perfectly kid sized. Or Charlene sized. Though I did split one in half to share with Wheels so as not to leave any good thing behind. For extra flavor, butter the buns and toast them in a large skillet just before adding the filling. This is also a good recipe to make ahead and freeze so you have one waiting in the freezer for those evenings you need a quick dinner. Pop it in the ... [Read More]
Deviled Egg Salad Sandwich
What’s for lunch? Today it is Deviled Egg Salad Sandwich. Egg salad is my favorite sandwich . This one has a couple of twist that make it special. First, toasting the bread takes it to a new level. Ordinarily I wouldn’t bother. But since we are trying to treat ourselves nicely with what we have – staying at home and all --, I did. And it was worth it! The mustard and pickle relish add the devil to the egg salad for a tasty change. The recipe makes four generously filled sandwiches. If you don’t need that many sandwiches, the recipe will divide in half easily. OR make the whole batch, make the number of sandwiches you need. One? Two? Pop the rest of the egg salad into the fridge immediately, where it will keep, tightly covered, for use within 3-5 days. The best way to boil ... [Read More]
Lemon Mustard Vinaigrette Chicken Sandwich on Artisan Bread
Lemon Mustard Vinaigrette Marinated Chicken on a fabulous artisan bread takes the concept of chicken sandwich to new levels. Sooo good I made it twice in one week – and we aren’t big sandwich eaters!!! Use your favorite artisian bread – sourdough, multi-grain or any round bread that is crusty on the outside and soft in the middle. Ask the bakery to slice it for uniformity. When you seldom eat bread as we do – go for a really good one when you do put it on the menu! I chose an asiago cheese loaf that was excellent. We opted not to toast it, but a little denser bread, like the sourdough, would be wonderful buttered and tossed in a skillet until just barely golden. For one set of sandwiches I used provolone cheese and needed two slices to cover the big sandwiches. For the second ... [Read More]
THE best Pork Barbecue Sandwich
Introducing Hoggers, THE best barbecue pork sandwiches ever. To get the irony of that statement in our house you have to know: Bytes was allergic to tomatoes. He outgrew the allergy somewhere around eighth grade, but I still don’t use many tomatoes in cooking. Barbecue sauce is not our thing either as the preference here is subtle seasoning for meat. So this recipe came about by pure accident! I was buzzing through the grocery with a short list and, as always, on the lookout for bargains. I noted a cart laden with fresh meat being pushed from the butcher shop. It stopped at the area of the cooler designated for markdowns. I picked up two items on the list between me and the meat section. By the time I got to the counter, a small mob had gathered and the cart pusher had given up ... [Read More]
