Summer Grilled Chicken Sandwiches

I love a good sandwich from time to time - one loaded with so much "stuff" you can hardly fit it in your mouth.  As I was perusing my pantry and fridge last week, I found that I had the perfect ingredients on hand to make an out of this world sandwich creation.   It's not often that that happens - jackpot!

Get a load of this - grilled chicken with avocado, roasted red pepper, crispy prosciutto, and havarti all atop a fresh demi french baguette, placed under the broiler for about 5 minutes just so the havarti is melted and then topped with a tossed fresh greens mix.  Are you still with me?  Hope so because you have to make this.  It's a great option when a burger or a brat just doesn't sound good.

Of course you can substitute ingredients to suit your tastes - swap out chicken for grilled shrimp or go all veggie and do portabello mushroom instead.  Use slow roasted tomatoes or slather the bread with pesto if desired.  There are a million options here, that's why sandwiches are great.  Have fun with it! 

I will leave you with a few pictures of cabin life in northern Minnesota - we spent the long holiday weekend at the cabin again.  Perfect weather for boating and swimming in the lakes.  I hope you all enjoyed your 4th of July! 

Happy Eating!

Lily says, "Happy 4th of July!"

My husband and me enjoying a day on the lake.

Summer Grilled Chicken Sandwiches
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed (for 2 sandwiches):
2 fresh demi french baguettes, sliced in half lengthwise
2 grilled chicken breasts, cut into strips
1 avocado, pit and skin removed, sliced thin
1/4 cup roasted red peppers
4 slices prosciutto, cooked until crisp
4 slices havarti cheese
1 large handful mixed greens
1 Tbsp olive oil
splash of balsamic vinegar

Preheat oven to broil setting.  My oven has a high and low broiler setting, I set mine on low.  Make sure your rack is at the highest level it can go.  Line a baking sheet with foil and place baking rack on top. 

Place sliced baguettes on baking rack, drizzle with a little olive oil.  Top the bottom halves with avocado slices, followed by the sliced chicken, roasted red pepper, crispy prosciutto, and finally the cheese slices (2 per sandwich).  Place under broiler for about 5 minutes or until cheese is melted and bubbly. 

While the sandwich is in the oven, prepare the mixed greens by taking a large handful of greens and tossing with olive oil and a splash of balsamic vinegar in a small bowl.  Set aside.

Remove sandwiches from oven, let sit for one minute.  Top with greens and enjoy!

Grilled Chicken with Tomato, White Bean, and Swiss Chard

I'm feeling as though I have a new lease on life.  We spent last weekend galavanting in Seattle - practically eating Puget Sound out of salmon, and pairing our meals with succulent Washington wines.  It was nothing short of fabulous.  We truly took time to relax, decompress, and just do nothing.  The perfect prelude to the start of a new job for me last week. 

Fresh fruit and vegetables at the farmers market

But, here we are.....four days until July 1, and I have barely had any time to cook.  I love summer - but in these parts we cherish our days that fall between Memorial and Labor Day.....which means that every weekend we have plans....plans that usually keep me out of the kitchen.  We just got our first CSA box last week and I've been itching to get back cooking.

Tonight it was on - grilled chicken, swiss chard and green garlic from the farm, and crusty bread.  It felt good to be back in the kitchen. I find chicken to be somewhat boring, even when it's grilled.  So I came up with this creation as a flavor booster - it's fresh, easy, and adaptable to your own tastes.  Let's start with the chicken - take some skinless, boneless organic breasts and marinate them in your favorite flavorings.  I used a homemade olive oil infused with Italian seasonings.  Grill them up and serve with this tomato, white bean, and swiss chard concoction.  I started with some green garlic and grape tomatoes and sauteed for a few minutes.  Then I added some canned diced tomatoes, Great Northern white beans, green olives, crushed red pepper, and a couple large handfuls of swiss chard.  I let it all cook down for about ten minutes and then topped the chicken with it.  This was so full of flavor.  I even topped some of the crusty bread with the tomato mixture and it was fabulous.  There's nothing better than a "sauce" that can do double duty.  Eat as a side dish if you desire as well.

Let your ideas fly - and use up your CSA veggies!  Top your next salmon fillet, pork tenderloin, chicken breast, or portabello mushroom with this fabulous sauce.

Enjoy!

Grilled Chicken with Tomato, White Bean, and Swiss Chard
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:
4-6 boneless, skinless chicken breasts
1 cup favorite marinade
2 Tbsp olive oil
2 Tbsp green garlic (or regular), finaly chopped
1/2 cup grape tomatoes, sliced in half
1 15oz can diced tomatoes
1 15 oz can Great Northern white beans, drained
1/3 cup green olives
1 tsp crushed red pepper
2 large handfuls swiss chard, ribs removed, roughly chopped
kosher salt and pepper to taste

Place chicken breasts and marinade in gallon size plastic bag with seal.  Season with salt and pepper.  Marinate for 1 hour.  Heat grill to medium heat.  Cook breasts for about 5 minutes per side, or until juices run clear. 

While chicken is cooking, prepare the sauce.  Heat oil in large skillet over medium heat.  Add green garlic and grape tomatoes.  Cook for about 3-4 minutes.  Add canned tomatoes, white beans, green olives, and crushed red pepper.  Stir and cook for a couple minutes.  Add in swiss chard and season mixture with salt and pepper to taste.  Cook for another 8-10 minutes or until swiss chard has wilted.  Remove from heat and top chicken breasts with mixture.  Serve and enjoy!

Jerk Chicken with Mango Relish & Coconut Lime Rice

Clearly I'm in a tropical depression (name that tune).  Maybe it's because we didn't head south for turquoise waters and calm sea breezes this spring, or maybe it's because it just plain 'ol won't warm up here.  I don't know.  But I've had a hankering for all things tropical the past couple weeks, and this dish is no shortage of that.

Years ago I spent Christmas with my family in Jamaica.  It was definitely a vacation to remember not only for the sun and sand [and massive amounts of rain that fell], but because the resort we stayed at served the most divine, flavorful, can't-stop-eating-it grilled Jerk chicken.  We tried for years to replicate it back home and have come close, but nothing can match the stuff we had there.

Well, I'm trying it again.  According to Wikipedia, Jamaican Jerk Spice principally relies upon two items:  allspice and Scotch bonnet peppers.  I had the allspice, not the peppers.  That's ok, I just used cayenne pepper instead.  Worked perfectly for me.  I topped it with a mango relish and served with a coconut lime rice.  TO DIE FOR.  All very simple, full of flavor, and easy on the summer figure.

I added this whole meal to my mental "make again" list the second I bit into the chicken with a wedge of mango relish followed by the rice. 

Hankering for coconut fulfilled.  Tropical depression over. 

Jerk Chicken with Mango Relish & Coconut Lime Rice
Recipe by A Toast to Taste

For the Jerk Chicken
4 skinless, boneless chicken breasts
2 scallions, thinly sliced
2 garlic cloves, minced
1 tsp allspice
1 tsp dried thyme
1 tsp ground ginger
1 tsp nutmeg
1/2 tsp paprika
1/4 tsp cayenne pepper
2 tbsp brown sugar
salt and pepper
1/4 cup vegetable oil

For the Mango Relish
1 mango, peeled and cubed
1/4 cup red onion, diced
1/4 cup cilantro, roughly chopped
juice of 1 lime

For the Coconut Lime Rice
2 cups basmati rice
2 1/2 cups chicken stock
1 Tbsp butter
dash of salt
1/2 cup slivered almonds, toasted
1/2 cup shredded coconut, toasted
zest from 1 lime
juice from 1/2 lime

In a large mixing bowl, combine all seasoning for chicken.  Whisk in oil.  Transfer to a gallon size baggie with chicken and marinate for at least 8 hours (or overnight).  Heat grill to medium heat, cook for 6 minutes on each side. 

While the chicken is cooking, prepare the mango relish.  Add cubed mango, red onion, cilantro, and lime juice to a small mixing bowl.  Stir to combine well. 

Prepare the rice - In a medium sauce pan, bring chicken stock, butter, and dash of salt to a boil.  Stir in rice, turn heat to low and simmer, covered, for 18-22 minutes.  Fluff with fork, remove from heat, and add almonds, coconut, lime zest, and lime juice.  Stir to combine well.

Serve chicken with mango relish atop the rice and enjoy!

Chicken & Green Chile Enchiladas

Holy Buckets. These pretty little enchiladas you're lookin' at above are out of this world amazing. So amazing that I could have probably eaten that whole pan.

I've never made a white enchilada before. I usually make the traditional kind with the red sauce. And those are great. But who knew its cousin was so smashingly delicious? Light and flavorful. Best of all - they are simple, simple, simple.

I can't write enough greatness about these so I'm going to get right to the recipe.

You must go make them as soon as humanly possible.

Chicken & Green Chile Enchiladas
Original Recipe from Allrecipes.com
Adapted by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:
8 whole grain flour tortillas (regular is fine, too)
3 cooked boneless skinless chicken breasts, shredded
2 cups monterey jack cheese
1 Tbsp garlic powder
Dash of cayenne pepper
3 Tbsp butter
3 Tbsp flour
1.5 cups chicken stock
1 cup sour cream
8 oz diced green chiles
chopped cilantro for garnish

Preheat oven to 425 degrees. Grease a 9x13 baking dish.

To a large bowl add shredded chicken, 1 cup monterey jack cheese, garlic powder, and cayenne pepper. Stir to combine. Divide the mixture among the tortillas. Roll up each tortilla and place seam side down in the baking dish.

Melt butter in saucepan over medium heat. Add the flour and whisk together just until it starts to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles and heat thoroughly. Remove from heat and pour over the enchiladas. Top with remaining cheese.

Bake for 20 minutes or until bubbly and golden brown. Garnish with cilantro.

Summer Preview: Fried Chicken

Now, before you all go and get real excited, I have to preface this post. I'm not usually a fried chicken fan - you can imagine why, I won't bore you with the details. But, something must have gotten into me the past few weeks because I have been craving the stuff like crazy. Maybe it's because I want summer so badly I can't take it anymore, or maybe my arteries are in need of some grease. I don't know. I contemplated for weeks. Should I make it? Should I not?

Well, I did it. I put my thoughts aside and went for it. My husband was even a little concerned - he said, "Let me get this right, you're going to fry the chicken??" Yes, honey, fry. We don't eat many fried things around here so I could tell he got slightly excited.



This was such a treat! I ran across this recipe on Big2Beautiful's blog. The seasoning was perfect - packed with flavor. And surprisingly, this was pretty easy, almost too easy. There's something so nastily satisfying about biting into a hot crispy piece of chicken fresh from the vat. Seriously. Now, I do have to admit that I ended up removing some of the skin from the breasts and thighs. I know that's what makes fried chicken, but it had to be done. We ate this with some lemon parmessan broccoli and brown rice. Don't laugh - I had to make up for all that breading and oil.

Take a mental trip to summer - fry up some chicken today!

Happy Eating!

Here is the recipe.

Sticky Spicy Asian Style Turkey Breast

Yo, Folks! It's been a while. Things have been busy...really, really busy. Hold on, let me check my pulse. It's already March. Wasn't it just January like yesterday? Uffda! I need a break.

As I sit here and write this, I think of all the good that's already happened this year. For starters, my husband and I celebrated our second anniversary in January. Ya, ya, we're young. But time flies! I feel like it was just yesterday we were getting married while barefoot in the warm white sand of the Riviera Maya, surrounded by 30 of our nearest and dearest.



I love you, M. You are a ray of sunshine, my comfort and joy each and every day. I love your hair and your ankles that crack each morning. You always amaze me with your energy and passion. I'm so glad you're mine.

We've celebrated birthdays, weddings, new business, promotions. And it's only March! Life is good.

Through it all, I've actually found time to cook. And darn it I wish I had the photos to prove it, but this evening photography deal hasn't quite worked out for me yet...so, this is all I've got for you today (despite everything I've cooked over the past week and a half!).

If you didn't already know, my husband loves spicy food. I'm Scandinavian. Spicy and Scandinavian don't typically belong in the same sentence together. So, I've had fun learning about this life of spiciness. I was perusing one of my favorite food sites yesterday, Foodgawker, and came across this recipe for Spicy Sticky Honey Garlic Wings from Le Petit Brioche and knew it would be a huge hit with da man. And I was right. I didn't have chicken wings so substituted with boneless turkey breasts cut into tenders. Served it all with basmati rice and a side of my Sauteed Kale with Garlic and called it a night.

This sticky spicy sauce is absolutely fantastic. It has just the right amount of kick without being too overwhelming on the tongue (I can't stand that). This is one of those dishes you swear you just had down at the neighborhood Chinese joint the other night. Ya, it's probably close. But this one's better and MSG-free :)

Are you feelin' it yet? Whip up a batch tonight! You won't be disappointed.



Sticky Spicy Asian Style Turkey Breast
Original Recipe from Le Petit Brioche
Adapted by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:
1-1.5lbs boneless turkey breast, cut into tenders
1/4 cup packed brown sugar
2 cloves garlic, minced
1 tsp black pepper
2 tsp sriracha hot chili pepper sauce
1/2 cup water
2 Tbsp honey
1/2 cup soy sauce, low sodium

1/4 cup water
1 Tbsp cornstarch

Preheat oven to 400 degrees.

Mix together brown sugar, garlic, black pepper, chili sauce, water, honey, and soy sauce. Arrange turkey tenders in a baking dish, pour sauce over turkey and cover with foil. Bake for about 25 minutes, or until cooked through.

Remove turkey from oven and pour sauce into medium skillet; bring to a boil. Mix cornstarch and water and add to sauce. Cook until thickened, about 2-3 minutes.

Set oven to broil on high. Pour the thickened sauce over the turkey and return to the oven. Bake until sauce is bubbly.

Soup for the Soul

The mercury continues to drop....wah, wah, wah...

So, when mother nature gives you cold weather, you make soup. Spicy soup. And pretend you're sitting on a white sand beach while eating it in the hot sunshine. Oh wait. I mean white SNOW. Sooorrryyyy.

Remember that chicken stock I made last week?? Well, that left me with the meat from 2 whole chickens. I decided to shred up a whole bunch and throw together a soup with it. This one is really easy guys! There's not much that can beat a hot bowl of soup on a cold winter day.

It's definitely good for the soul.



Spicy Bean Soup with Shredded Chicken
Recipe and Photos by A Toast to Taste

Ingredients Needed:
2 Tbsp olive oil
1 medium red onion, chopped
2 cloves garlic, minced
1 15oz can diced tomatoes
1 15oz can black beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
1 cup frozen whole kernel corn
2-3 cups shredded chicken
8 cups chicken stock
1/4 cup chili powder
2 Tbsp cumin
1 Tbsp cayenne pepper
1 Tbsp garlic powder
couple shakes of Tabasco (optional)
salt to taste

Heat olive oil in small dutch oven over medium heat. Add chopped onion and cook for 3-4 minutes or until soft. Add garlic, stirring constantly, and cook for 1 minute.



Then add the tomatoes, black beans, and kidney beans. Stir and cook for a minute.



Next, add the corn (frozen is just fine), shredded chicken, and stock. Stir everything together. Season with chili powder, cumin, cayenne pepper, garlic powder, and Tabasco sauce. Simmer on low heat for one hour, stirring occassionally.

Garnish with sour cream, tortilla chips, shredded cheese, cilantro, or a squeeze of lime juice.

Winter Bliss

Is there really such a thing as winter bliss?? Maybe to those that enjoy the cold and snow, but not for a girl like me that yearns for warm sunshine and green grass 24/7/365. Needless to say, these six month Minnesota winters are a little brutal for me. I'd honestly rather be here:



Thank goodness for this recipe - Ina Garten's Homemade Chicken Stock. This, my friends, is winter bliss. I can't begin to tell you how wonderful your home will smell. Not only that, but you will have enough stock to last you at least a couple months, so bring on the soups and cassoulets. My mouth is watering just thinking about the possibilities.

If you didn't already know, homemade stock is sooo much better than store bought. The flavor it adds to dishes is unparalled in comparison to the stuff in the box. Sure, store bought does the job, but you have no idea what you're missing until you try it homemade. Heaven on Earth.

As with everything else in cooking, this is only as good as what you put in it. I usually try to use all organic ingredients when making this, especially the chicken. In the summer and fall, I use the veggies from our CSA. Throw it all in the pot and let it simmer away for hours on the stove top.



I seriously hope you try this. It warms the heart and soul on a cold winter day when you can't be basking in the sun on the beach.

Chicken Stock
Original Recipe by Ina Garten
Adapted by A Toast to Taste
Photos by A Toast to Taste

**I have adjusted this recipe down to the amount of ingredients that would fit in my 11qt stock pot. Adjust as needed for your own stock pot. I also omitted the parsnips.

Ingredients Needed:
2 5lb organic roasting chickens
2 large yellow onions, unpeeled and quartered
4 stalks celery, with leaves, cut into thirds
6 carrots, unpeeled and halved
3 parsnips, unpeeled and cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
15 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 Tbsp kosher salt
2 tsp whole black peppercorns

Place chicken, onions, celery, carrots, parsnips, parsley, thyme, dill, garlic, salt, and pepper in a stock pot.



Add enough water so there is about a half inch left at the top of the pot. Bring to a boil. Reduce heat and simmer uncovered for about 3 hours.



Remove the chickens from the pot and place in separate bowl. Then, strain the remaining contents through a colander into a very large bowl (one that can withstand high heat temp) and discard the solids. The chicken can be saved for future use - shred it for tacos, cube it for soups and salads, etc.





Then, with a small wire strainer, scoop any remaining follicles of herb or chicken that may still exist in the stock.



Using a ladle, pour stock into storage container/s of your choice. Chill stock overnight and remove surface fat the next day. Use immediately or freeze for up to 3 months.

No More Leftovers, Please!

We've been eating a lot of leftovers here lately. And I don't do well with leftovers (just ask my mom). There's just something about 'em. The taste, the texture, everything. They don't mesh well with my hunger after a long work day....unless it's soup or pasta. That's about all the leftovers I can take.

Well, I broke the leftover streak tonight with this fabulous recipe. I wanted a dish that would combine both my meat and veggie - and this is it!! Butterflied organic chicken breasts stuffed with a flavorful spinach and feta conglomeration - nummo! And I had everything in my pantry. How perfect is that??

Again, this recipe is incredibly adaptable. Turkey may be used in place of chicken....feta can be replaced with goat cheese....add some caramelized shallots for another twist....you get the picture. That's the beauty with a recipe like this. Tweak it to your family's tastes, and watch them gobble it up.

Spinach and Feta Stuffed Chicken Breasts
Photos and Recipe by A Toast to Taste

Ingredients Needed
1 Cup Frozen Spinach, thawed and drained (you may use fresh as well, just saute down)
1/4 Cup Toasted Pine Nuts
1 tsp Capers
2 Cloves of Garlic, minced
Juice of Half a Lemon
1/2 Cup Feta Cheese
Couple shakes of Red Pepper Flakes (depending on your tastes)
Salt and Pepper to taste

4 Boneless Skinless Chicken Breasts
Salt and Pepper to taste
4-6 Toothpicks


Preheat oven to 375 degrees.

Add spinach, toasted pine nuts, and capers to a medium size mixing bowl.



Add the remaining ingredients and stir together to fully combine. Set aside.



Next, butterfly your chicken breasts. Start by laying one flat on a cutting board and with the edge of a knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half, almost to the other edge. Keep that edge intact and open the breast along the fold. Breasts should look like this once complete:



Once breasts are butterflied, place between two sheets of parchment paper. Use a rolling pin to pound them out to about a quarter inch thin. Or, if you have a meat tenderizer, use that instead of the rolling pin.



Next, place about 1/4 cup of the spinach mixture over each piece of chicken, then carefully roll them up and secure tightly with a toothpick. Place in a baking dish, sprinkle chicken with salt and pepper, and bake for 30 minutes.



Remove and let sit for 5 minutes before serving.
Enjoy!