Category: Main Dishes


Jan
2014

Creamy Tomato Basil Soup

categories: Main Dishes, Soups, Vegetable Dishes
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Nothing is as comforting as a hot bowl of soup on a cool day. This delicious, creamy tomato basil soup will really hit the spot, and it’s simple to make!Nothing is as comforting as a hot bowl of soup on a cool day. This delicious, creamy tomato basil soup will really hit the spot, and it's simple to make!

Writing this post made me laugh…my entire life I have despised (I know, harsh words!) tomato soup. Really, really despised it. However, I am married to a guy who loves it. Go figure! But the truth is… I have come to love the taste of this Creamy Tomato Basil Soup!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Tomato Soup Was NOT On The List Of Foods I Enjoyed… Originally!

Years ago I worked at a school where occasionally they would serve the students and staff grilled cheese sandwiches with a small cup of tomato soup.  Word on the street was the soup was good with a grilled cheese sandwich on the side, but I could never even bring myself to try the soup.

I grew up watching that gelatinous blob of tomato soup come out of canned tomato soup when my Dad would have it for lunch. No Thanks! I had such an “ugh” factor going on.

Then I married a guy who LOVES tomato soup, so through the years I would occasionally buy him a can of the stuff to make him happy. He sometimes even buys a carton of freshly made tomato basil soup from the grocery store deli to “heat and eat”.

Why I Ended Up LIKING Creamy Tomato Basil Soup

Fast this story forward to this past summer –  our little garden was overflowing with fresh basil. I decided to combine my home-grown basil with my deep love of cooking and my love for that “tomato-soup-lovin’ husband of mine”. 

 I searched online to find a homemade tomato basil soup recipe he could enjoy.  This recipe for creamy tomato basil soup is the one I tried, and guess what? I had a tiny cup of it and it was absolutely delicious…who knew? Wait… now I like this soup? I was totally surprised!

Now I really enjoy this yummy tomato basil soup! That has to be some kind of miracle! Maybe my taste buds have changed as I’ve gotten older. Perhaps it is the fact that it didn’t come sliding (in one gelatinous blob) out of a little red and white labeled can?
 

How To Make Homemade Creamy Tomato Basil Soup

In a medium sized pan, sauté onions and garlic in butter over medium heat until they are fairly clear (about 4-5 minutes).  Don’t let the garlic burn!

Add the canned tomatoes (including juice) and the chicken stock to the saucepan. Bring the tomato mixture to a full boil.  Reduce the heat, and let it simmer, uncovered for 10 minutes.  Once the tomato mixture has cooked for 10 minutes, remove pan from heat.

 
Cooking the tomato soup before pureeing the tomatoes.
 
Use an immersion blender to puree. Be careful… the soup is HOT! NOTE: If you don’t have an immersion blender, no problem! Carefully transfer the “hot” tomato mixture to a blender or a food processor and puree. You may need to do this in batches.
 
 
Using an immersion blender to puree the tomato soup.
 
Creamy tomato basil soup, AFTER it has been pureed.
 

Add The Fresh Basil

Once the tomato mixture has been pureed, add in the fresh basil and pulse (or blend) a few more times to incorporate the basil into the soup.
 
Fresh, chopped basil is added to tomato soup, then blended in.
 
If you used a blender, return the hot soup carefully to the saucepan. Whisk in the heavy whipping cream, until blended.
 
Whipping cream is added to creamy tomato basil soup.
 
Season with salt and pepper, to taste.  Heat on low until the creamy tomato basil soup is fully heated through. Do NOT let the soup boil!
 
Creamy tomato basil soup, after whipping cream has been whisked in.
 

Serve This Delicious Creamy Tomato Basil Soup

Ladle the hot soup into cups or bowls. Garnish each portion with croutons and fresh basil leaves, if desired. ENJOY!
 
Creamy tomato basil soup is served in white bowl, with croutons and basil leaves as garnish.
 
This creamy tomato basil soup is very EASY to make and it’s DELICIOUS. Hope you will give it a try!  Have a wonderful day!

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of soup recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://unsophisticook.com/tomato-basil-soup/
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Creamy Tomato Basil Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Nothing is as comforting as a hot bowl of soup on a cool day. This delicious, creamy tomato basil soup will really hit the spot, and it's simple to make!
Category: Soup
Cuisine: American
Keyword: creamy tomato basil soup
Servings: 8
Calories Per Serving: 210 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 Tablespoons butter
  • 2 brown onions , chopped
  • 4 garlic cloves , minced
  • 2 (28 oz.) cans whole tomatoes
  • 3 cups chicken stock
  • 1/2 cup fresh basil , chopped (plus additional leaves for garnish, if desired)
  • 1/2 cup heavy whipping cream
  • salt (to taste)
  • pepper (to taste)
  • Croutons and additional basil (for garnish, if desired)
US Customary - Metric
Instructions
  1. In a medium sized pan, saute onions and garlic in butter over medium heat till they are fairly clear (about 4-5 minutes). Don't let the garlic burn!

  2. Add the canned tomatoes (including the juice) and the chicken stock to saucepan. Bring the tomato mixture to a full boil, then reduce the heat and let it simmer, uncovered, for 10 minutes. When the tomato mixture has cooked for 10 minutes, remove from heat.

  3. Use an immersion blender to puree. NOTE: If you don't have an immersion blender, no problem! Carefully transfer the "hot" tomato mixture to a blender or a food processor and puree. You may need to do this in batches.

  4. Once the tomato mixture has been pureed, add in the fresh basil and pulse (or blend) a few times to incorporate the basil into the soup.

  5. If you used a blender, return the hot soup to saucepan. Whisk in the heavy whipping cream, till blended. Season with salt and pepper, to taste. Heat on low until the creamy tomato basil soup is fully heated through. Do NOT let the soup boil!

  6. To serve: Ladle soup into cups or bowls. Garnish with croutons and fresh basil leaves, if desired. ENJOY!

Nutrition Facts
Creamy Tomato Basil Soup
Amount Per Serving (1 (1/8th of total))
Calories 210 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 38mg13%
Sodium 447mg19%
Potassium 737mg21%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 11g12%
Protein 6g12%
Vitamin A 900IU18%
Vitamin C 21.2mg26%
Calcium 93mg9%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Nothing is as comforting as a hot bowl of soup on a cool day. This delicious, creamy tomato basil soup will really hit the spot, and it's simple to make!



 

 

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Jan
2014

Mexican Layer Dip

categories: Appetizers, Mexican / Southwestern
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Mexican Layer Dip is the perfect party appetizer! Set out a platter of this easy, layered dip with tortilla chips, and let the feeding frenzy begin!Super Bowl 2014 is coming up in a week and a half. Are you looking for a delicious appetizer that will feed the football loving masses, and is a real crowd-pleaser? Well, this Mexican Layer Dip is your answer!!!
Super Bowl 2014 is coming up in a week and a half. Are you looking for a delicious appetizer that will feed the football loving masses, and is a real crowd-pleaser? Well, this Mexican Layer Dip is your answer for football games, parties, New Years celebrations, birthdays, etc.!

Mexican Layer Dip is layers of refried beans, green chilis, tomatoes, two cheeses, olives, avocados, and creamy spicy sour cream. I mean, how could this NOT taste fantastic! It’s got all the good stuff we LOVE to eat!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

We LOVE Mexican Layer Dip!

I’ve had this Mexican layer dip recipe on a little index card for over 30 years! Now I really don’t remember how or where I first received it, but I’ve made this countless times over the years. It is a family favorite!

This popular appetizer takes about 20 minutes to make, and then it’s refrigerated for about an hour OR until you’re ready to serve it!  It’s a winner recipe, and I’ve even made it the day before I want to serve it, with perfect results!

Our family loves this easy to assemble appetizer. Our oldest son even asked for a platter of this dip as part of his birthday present this past year.  What? Yes, that’s how good it is!

A pizza platter filled with the Mexican layer dip, ready to eat!

Prep the ingredients before you begin preparing the Mexican layer dip, then all you need to do is layer the ingredients in order! The dip is refrigerated for an hour after that! When you’re ready to serve, all that is left is to gobble it up with a handful of tortilla or corn chips! It’s so very easy – anyone can make this! Here’s how:

How To Prepare This Mexican Layer Dip, Step By Step

Spread a can of spicy (or regular) refried beans onto a large round serving platter or pizza pan, mashing it and spreading it out to cover almost the entire platter.

Refried beans are spread out onto a large round serving platter.

Stir together sour cream, mayonnaise and taco seasoning in a bowl until fully combined. Carefully spread this mixture out (using the back of a large spoon) to cover the refried bean layer. 

Sour cream, mayonnaise and taco seasoning are combined to make a spicy spread.The spicy sour cream mixture is spread over the top of the refried bean layer.

Now For The Creamy Avocado Layer

Peel and remove the seeds from three ripe avocados. Place the avocados in a bowl, and add fresh lemon juice. Mash with a fork until the avocados are fairly smooth in texture and the lemon juice has been incorporated. The lemon juice helps the avocados retain their pretty green color!

Dollop the avocado mixture over the sour cream layer, then carefully and gently spread the avocado layer to cover. Sprinkle the avocado layer evenly with sliced green onions.

Avocados mashed with lemon juice are spooned on top of sour cream mixture and spread out.Sliced green onions are sprinkled evenly on top of the avocado layer.

Okay… Let’s Layer The Remaining Ingredients!

Distribute the chopped tomatoes evenly on top of the green onions. After that, evenly add a layer of chopped green chilis.

Chopped tomatoes are layered on top of the green onion layer.Chopped green chilis are evenly sprinkled on top of the tomato layer.

Ready For The Final Layers

Sprinkle sliced black olives over the top of the tomatoes. The next layer to be added is grated Jack cheese, which is then followed by a final layer of grated Cheddar cheese. Be sure to evenly distribute the cheeses over the surface of the Mexican Layer Dip. If desired, add a garnish of fresh cilantro leaves, but that is totally OPTIONAL.

Cover the Mexican Layer Dip platter with plastic wrap, and refrigerate for at least one hour to let the flavors come together. You can also make this up the day before you want to serve it, too. How’s that for convenience?

Sliced black olives then grated jack cheese is sprinkled on top of the green chili layer..The final layer is grated cheddar cheese on top of the Mexican Layer Dip and a cilantro garnish.

Ready To Serve

I know you will love this Mexican Layer Dip. Isn’t it “pretty”? This is one appetizer that is perfect for scooping! Yum. Serve the Mexican Layer Dip with a big bag of tortilla chips (or corn chips), and watch how fast it disappears. Just wait till you TASTE it!

Mexican Layer Dip is always a family or party favorite appetizer, and it’s fun to watch everyone huddled around it, scooping this delicious dip up as fast as they can! It is wonderful!

Mexican Layer Dip is chilled and is ready to serve with tortilla chips for dipping!

I hope you enjoy this classic layered dip appetizer! We sure do. Thanks for taking time from your busy day to stop by this website today. Have a great day, and please come back again soon, for more family-friendly recipes.

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite appetizers include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe source: Unknown (had this recipe on an index card for over 30 years)

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Mexican Layer Dip
Prep Time
20 mins
Cook Time
0 mins
Refrigeration (inactive time)
1 hr
Total Time
1 hr 20 mins
 

Mexican Layer Dip is the perfect party appetizer! Set out a platter of this easy, layered dip with tortilla chips, and let the feeding frenzy begin!

Category: Appetizer
Cuisine: Mexican
Keyword: Mexican layer dip
Servings: 12
Calories Per Serving: 216 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 16 ounces spicy fat-free refried beans (1 can) (can use regular, too)
  • 6 Tablespoons sour cream
  • 4 Tablespoons mayonnaise
  • 1 ounce taco seasoning mix (1 envelope pkg.) (or use your own mix ☺)
  • 3 medium avocados peeled/pits removed
  • 2 teaspoons fresh lemon juice
  • 3 stems green onions , chopped (green and white parts)
  • 4.5 ounces diced green chiles (small can), drained
  • 1 large tomato or 2 Roma tomatoes , chopped
  • 2.25 ounces chopped black olives (small can), drained
  • 1 cup jack cheese , grated
  • 1 cup cheddar cheese , grated
  • Tortilla chips (or corn chips), for serving
US Customary - Metric
Instructions

  1. Spread entire can of refried beans onto a large round serving platter or pizza pan, mashing it down as you spread it out, to cover platter or pan.

  2. In separate bowl, stir together sour cream, mayonnaise and taco seasoning. Spread this mixture on top of refried beans, to cover.

  3. Mash avocados with lemon juice in a bowl until fairly smooth. Drop avocado mixture by large spoonfuls on top of sour cream layer. Gently spread to cover.

  4. Add layer of sliced green onions.

    Add layer of diced green chiles.

    Add layer of chopped tomatoes.

    Add layer of black olives.

    Add layer of grated jack cheese.

    Top with layer of grated cheddar cheese.

  5. Cover platter with plastic wrap and refrigerate for at least one hour. Remove from refrigerator and DIG IN! Serve this with tortilla or corn chips!

Recipe Notes

Caloric calculation does not include tortilla chips!

Nutrition Facts
Mexican Layer Dip
Amount Per Serving (1 (1/12th of total))
Calories 216 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Trans Fat 0.003g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 21mg7%
Sodium 699mg30%
Potassium 324mg9%
Carbohydrates 12g4%
Fiber 6g25%
Sugar 2g2%
Protein 8g16%
Vitamin A 679IU14%
Vitamin C 12mg15%
Calcium 172mg17%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mexican Layer Dip is the perfect party appetizer! Set out a platter of this layered dip with tortilla chips, & let the feeding frenzy begin!

 

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Jan
2014

Curried Zucchini Soup

categories: From Our Veggie Garden, Main Dishes, Soups, Vegetable Dishes
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Simple curried zucchini soup has a chicken stock base, is flavored with onion, zucchini, curry powder, and potato. It’s easy to make and very tasty!Simple curried zucchini soup has a chicken stock base, is flavored with onion, zucchini, curry powder, and potato. It's easy to make and very tasty!

“Oh, man…this is soooo good” were the first words I said after tasting this Curried Zucchini Soup for the first time. Once again I had a bumper crop of zucchini having babies growing in my vegetable garden and I was ready to try another new recipe for zucchini. I found a recipe for curried zucchini soup, thought it sounded interesting, and so I tried it!

Quick, easy to fix, and absolutely full of flavor, I give this recipe a two spoons up! If you like the flavor of curry OR you have approximately 3,000 lbs. of zucchini growing in your garden (note: this might be a slight over-exaggeration), then I anticipate you will like this recipe.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Is IN Curried Zucchini Soup?

Curried zucchini soup only has a few ingredients. It has a chicken stock base, but it is flavored with onion, zucchini, curry powder, salt, and is thickened with potato. For the potato called for in the recipe, you can use either small, diced potatoes or dried instant potatoes. It’s a VERY simple, but tasty soup!

Curried zucchini soup is easy to make. Once made, the soup is pureed slightly in a food processor or blender, which results in a creamy soup, with tiny pieces of zucchini still present to give it some “bite” in texture.

This curried zucchini soup recipe is also very easy on the budget ($), if that is a factor in your meal-planning. I grow zucchini in my garden, so I tend to have a lot of zucchini needing to be used each summer. This recipe is a great way to use up all those zucchini, by making curried zucchini soup!

Growing the zucchini used to make this curried zucchini soup.This recipe for curried zucchini soup serves 6 and is fantastic as a “leftover”, or “take to work” kind of soup. It reheats well in the microwave. The little pieces of zucchini give the soup a nice texture. 

Sure hope you enjoy this simple curried zucchini soup recipe. It is very unique and tastes great!  Have a wonderful day, and thank you for stopping by. I hope you come back again soon!

Looking For More SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of soup recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://www.kitchme.com/recipes/curried-zucchini-soup?invite=xyz-p

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Curried Zucchini Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Simple curried zucchini soup has a chicken stock base, is flavored with onion, zucchini, curry powder, and potato. It's easy to make and very tasty!
Category: Soup
Cuisine: American
Keyword: curried zucchini soup
Servings: 6
Calories Per Serving: 148 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 TBSP extra virgin olive oil
  • 1 large. brown onion , halved, then thinly sliced
  • 1 Tablespoon curry powder
  • Salt , to taste
  • 4 small zucchini , halved length-wise, then cut into 1" slices
  • 1 quart chicken stock
  • 1/2 cup instant potatoes OR 2 small , cubed russet potatoes (To thicken soup- I add instant potatoes)
  • Pinch red pepper flakes
  • Croutons (used as a garnish, if desired)
US Customary - Metric
Instructions

  1. Heat oil in a large pot. Stir in the onions (and cubed russet potatoes, if using these). Season with curry powder, red pepper flakes, and salt. Cook and stir on medium heat until onion (and potatoes) are tender.

  2. Stir in the sliced zucchini, and cook till tender.

  3. Pour in the chicken stock and bring to a boil, then add the instant potatoes (if using). Cover and reduce heat to low. Simmer for approximately 20 minutes.

  4. Remove soup pot from heat. Use a hand mixer OR transfer in batches to a food processor or a blender, and blend till almost smooth. Transfer hot soup to serving bowls and garnish with croutons, if desired. Enjoy!

Nutrition Facts
Curried Zucchini Soup
Amount Per Serving (1 g)
Calories 148 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 242mg11%
Potassium 603mg17%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 6g7%
Protein 6g12%
Vitamin A 270IU5%
Vitamin C 29.1mg35%
Calcium 35mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Simple curried zucchini soup has a chicken stock base, is flavored with onion, zucchini, curry powder, and potato. It's easy to make and very tasty!

 

 

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Jan
2014

Thai Chicken Linguini

categories: Asian, Chicken, Main Dishes, Pasta
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Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!
I have always loved the Thai Chicken Linguini at The Cheesecake Factory, however I don’t love the (sometimes) 1-2 hour wait for a table. When you’re hungry, you’re hungry!

Let’s just say I was shocked to find out this entree has been removed from their menu as of 2014. Sadness prevailed… until I found this recipe, and began making it myself, at home!

I began a search to find a good copycat recipe and found a wonderful recipe posted by Amy, at “Sing For Your Supper” that was absolutely perfect.

Now I’ve made this dish many times since then, and love the smooth and creamy Thai peanut sauce that coats the pasta, and the crunchy peanut garnish. This is such a delicious dish! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Why NOT Make Thai Chicken Linguini At Home?

Seriously…why wait endlessly for a table when you can make Thai chicken linguini for much less $$, but with the same results at home? It’s really not that difficult at all!

You will need cooked chicken breasts, cooked linguini, julienned and blanched carrots, water chestnuts, cilantro and chopped peanuts (optional) for this dish.

These ingredients will be combined with a simple, flavor-packed peanut sauce before serving. Cilantro and chopped peanuts (optional) will garnish for each serving.

A portion of the Thai chicken linguini, garnished with cilantro and chopped peanuts.

Thai chicken linguini is very easy to make, the flavors and textures are magnificent, and any leftovers you may have are delicious when reheated.

Well, to be perfectly honest… you will ONLY have leftovers if you don’t polish all of it off in one sitting! Just sayin’.

Making The Creamy Peanut Sauce Is Easy!

The peanut sauce is made by combining the ingredients for the sauce in a small bowl. You simply stir the ingredients well, until the sauce becomes smooth and creamy.

Ingredients for the sauce are peanut butter, soy sauce, chili paste (or sriracha), brown sugar, lime juice, garlic, rice wine vinegar, ginger and sesame oil.

All ingredients for the peanut sauce are placed in a grey bowl and stirred to combine.Peanut sauce in grey bowl is beginning to become creamy by stirring ingredients.

Once the sauce is smooth and creamy, pour it over the hot cooked linguini, cooked chicken breast slices, julienned carrots, water chestnuts, and cilantro. Toss to combine.

The fully blended peanut sauce is smooth and creamy, in a grey bowl.

Grab some chopsticks or a fork and dig in! I really think you will love delicious Thai chicken linguini! It’s so good, and it’s hard to stop eating it, once you’ve started.

A dinner plate with Thai chicken linguini on it, ready to be eaten.

The creamy peanut sauce, chicken breast and the crunch of chopped peanuts, carrots and water chestnuts make this one wonderfully tasty meal.

I could spoon up the creamy peanut sauce and eat it all by itself, because it’s THAT good. Not that I’ve ever done that… wink, wink!

Hope you will give this Thai chicken linguini a try! The recipe makes 4 servings, and can easily be doubled, if necessary. Take care, may God bless you, and have a great day.

Looking For More CHICKEN AND PASTA Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes featuring chicken AND pasta for you to enjoy, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Author's signature

Original Recipe Source: http://www.singforyoursupperblog.com/pasta/thai-chicken-pasta/

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Thai Chicken Linguini
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!

Category: Dinner, Entree
Cuisine: Thai
Keyword: thai chicken linguini
Servings: 4 servings
Calories Per Serving: 675 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the peanut sauce
  • 1 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 3 tsp. chili paste (I usually substitute 2 tsp. Sriracha sauce)
  • 2 TBSP brown sugar
  • 2 limes , juiced
  • 1/2 cup hot water
  • 1 clove of garlic , minced
  • 1 tsp. rice wine vinegar
  • 1 tsp. ground ginger
  • 1/2 tsp. sesame oil
For the pasta
  • 1/2 lb. linguini (or spaghetti or fettucine), fully cooked and drained
  • 2 boneless , skinless chicken breasts, (seasoned w/ salt/pepper, fully cooked, and sliced diagonally)
  • 2 carrots , julienned (matchstick cut)
  • 1 small can water chestnuts , drained
  • 1/2 bunch of cilantro , chopped (stems discarded) Save small amount for garnish on top of dish.
  • 1 handful chopped peanuts (optional, but GOOD , for garnish (if desired)
US Customary - Metric
Instructions

  1. Cook chicken. (I usually grill it, or boil it for 45 minutes in large saucepan of water). Season with salt and pepper, then slice it thinly on a diagonal.

  2. Make the sauce: Put all sauce ingredients in a small bowl and whisk or mix until fully combined, smooth and creamy. Cover and store in the refrigerator until needed (can be made ahead).

  3. Blanch the julienned carrots (cut into matchstick sized slices) in boiling water for approximately 3 minutes, pulling them out while they are still bright and crisp.

  4. Cook linguini per package directions. Place drained, hot pasta in a large bowl with the carrots, sliced chicken, water chestnuts and cilantro (save a bit of cilantro for garnish!). Pour the peanut sauce over the pasta and toss to coat.

  5. Garnish dish with additional cilantro and chopped peanuts (if using). Serve and enjoy!

Recipe Notes

Note: Cook times for this recipe do not include time for cooking chicken breasts. Some may bake, boil, broil, etc. the chicken. It's up to you to choose the method you prefer.

Chopped peanut garnish is not included in caloric calculation, as this is an optional garnish.

Nutrition Facts
Thai Chicken Linguini
Amount Per Serving (1 serving)
Calories 675 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Cholesterol 36mg12%
Sodium 1017mg44%
Potassium 984mg28%
Carbohydrates 79g26%
Fiber 6g25%
Sugar 16g18%
Protein 38g76%
Vitamin A 5144IU103%
Vitamin C 8mg10%
Calcium 64mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!

 

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Jan
2014

Chicken Piccata

categories: Chicken, Italian, Main Dishes
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Chicken Piccata is an easy to prepare, classic Italian dish featuring chicken cutlets, cooked in broth with lemons, garlic, white wine and capers.Chicken Piccata is an easy to prepare, classic Italian dish featuring chicken cutlets, cooked in broth with lemons, garlic, white wine and capers.
My husband and I were invited to dinner in the home of good friends from our church a few months ago. We had a wonderful time visiting and then we were treated to a delicious Chicken Piccata dinner (I got to help my friend Sandy a bit in the kitchen—but SHE did 99% of the “work”).

I had never eaten Chicken Piccata before, so I was incredibly surprised how easy to make (as well as how light and delicious) the chicken was, thanks to the subtle flavors of lemons, garlic, capers and white wine. I’ve made this recipe many times since then, because it has become a favorite of ours!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Sharing A Great Meal With Our Friends

A great meal and great conversation with dearly loved friends…what more could we ask for? We are so blessed with the friends in our lives…truly a gift from God.

Dinner with friends where we enjoyed chicken piccata.
Well, needless to say… I left their home that evening clutching the recipe in hand (can you see me smiling?). I’ve made this recipe many times since then, but keep forgetting to take photos.

Soooo… I included a photo of the delicious Chicken Piccata my friend Sandy made the evening we joined them for dinner… I guess it counts if I sliced some lemons, gave it a little stir, took the picture, and ate the chicken, right? Ha! Have a great day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of chicken recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Adapted from: www.CuisineAtHome.com

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Chicken Piccata
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Chicken Piccata is an easy to prepare, classic Italian dish featuring chicken cutlets, cooked in broth with lemons, garlic, white wine and capers.

Category: Entree
Cuisine: Italian
Keyword: chicken piccata
Servings: 4
Calories Per Serving: 491 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 chicken cutlets (4 chicken breasts, pounded flat between pieces of plastic wrap)
  • 2-3 Tablespoons all-purpose flour (for dredging chicken)
  • Salt and Pepper (to season chicken cutlets with)
  • 6 Tablespoons vegetable oil
  • 3/4 cup dry white wine
  • 3 teaspoons garlic , minced
  • 1 1/2 cups chicken broth
  • 6 Tablespoons fresh lemon juice
  • 6 Tablespoons capers , drained
  • 2 Tablespoons unsalted butter
  • Fresh lemon slices
  • Chopped fresh parsley for garnish
US Customary - Metric
Instructions
  1. Season the chicken cutlets with salt and pepper, then lightly dredge both sides of chicken in the flour, shaking off the excess.
  2. Spray a skillet with nonstick spray, and add the vegetable oil to skillet; heat oil over medium-high.
  3. Saute the chicken 2-3 minutes on one side, then turn them over and cook the other side for 1-2 minutes with a lid (or covering) on the pan. Transfer chicken to a warm plate; skim off the fat from the pan.
  4. De-glaze the skillet with the wine and add the minced garlic. Cook until the garlic is slightly browned and the liquid is nearly evaporated (approx. 2-3 minutes). Be careful not to burn the garlic.
  5. Add the broth, lemon juice and capers to the skillet.
  6. Return chicken to skillet and cook for an additional minute on each side. Transfer the chicken to a warm plate (serving platter or individual plates).
  7. Finish the sauce by adding the butter and sliced lemons to skillet sauce. Once the butter melts, pour the sauce over the cutlets.
  8. Garnish with chopped fresh parsley and serve. Enjoy! This is delicious with a side of pasta.
Nutrition Facts
Chicken Piccata
Amount Per Serving (1 serving)
Calories 491 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 21g131%
Cholesterol 123mg41%
Sodium 855mg37%
Potassium 763mg22%
Carbohydrates 7g2%
Sugar 1g1%
Protein 37g74%
Vitamin A 240IU5%
Vitamin C 18.2mg22%
Calcium 27mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Piccata is an easy to prepare, classic Italian dish featuring chicken cutlets, cooked in broth with lemons, garlic, white wine and capers.

 

 

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Jan
2014

Chicago-Style Deep Dish Pizza

categories: Italian, Main Dishes
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Make a delicious Chicago-style deep dish pizza from scratch, with 3 cheeses, sausage, pepperoni, tomatoes, green peppers and mushrooms.Make a delicious Chicago-style deep dish pizza from scratch, with 3 cheeses, sausage, pepperoni, tomatoes, green peppers and mushrooms.

My husband and I love pizza! We especially adore Chicago-Style Deep Dish Pizza…it’s so amazing! While there isn’t too much that is healthy in a slice or two of a good one, occasionally we just want the sheer cheesiness (new word) and oozy goodness of hot pizza. Nine times out of ten we just order from our favorite place, or I will throw together a homemade one, if the mood hits.

However…sometimes you just have a craving for a humongous deep dish pizza. You know, the kind that can feed a small village or two. That kind. I started searching online for the basics of a good deep-dish pizza and came upon this one. It sounded pretty easy, and I knew I could add a few things to personalize it for our taste buds to be delighted.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

This Chicago-Style Deep Dish Pizza Tastes GREAT!

The results with this deep dish pizza are fantastic! Stuffed FULL of goodies, this pizza came out of our oven just screaming to be devoured. The filling includes, pepperoni, Italian sausage, chunky tomatoes, provolone, mozzarella, Parmesan, mushrooms and green bell peppers.

Hot, cheesy, and full of flavor…yes, yes, yes! I sure hope you enjoy this Chicago-style deep dish pizza. I know we sure do.

A Chicago-Style Deep Dish Pizza, ready to slice and eat!
This pizza takes a bit of prep time (for dough to rise, etc.), but I know you will LOVE the finished product…absolutely delicious! C’mon…you KNOW you want a big ol’ bite of this deep dish pizza…can you smell it? Ooooooh! Hope you enjoy it!

Looking For More PIZZA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few pizza recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Adapted From: http://www.seededatthetable.com/2011/01/24/chicago-style-deep-dish-pizza/

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Chicago-Style Deep Dish Pizza
Prep Time
2 hrs 30 mins
Cook Time
25 mins
Total Time
2 hrs 55 mins
 

Make a delicious Chicago-style deep dish pizza from scratch, with 3 cheeses, sausage, pepperoni, tomatoes, green peppers and mushrooms.

Category: Entree
Cuisine: Italian
Keyword: deep dish pizza
Servings: 8 slices
Calories Per Serving: 464 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the dough:
  • 1 1/2 cups + 2 TBSP all-purpose flour
  • 1/4 cup yellow cornmeal
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/8 teaspoon. instant yeast
  • 1/2 cup + 2 Tablespoons water , at room temperature
  • 1 1/2 Tablespoons unsalted butter , melted
  • 1 teaspoon. olive oil
  • 2 Tablespoons unsalted butter , softened
For the sauce:
  • 1 Tablespoon unsalted butter
  • 2 Tablespoons finely chopped onion
  • 1/4 teaspoon. dried oregano
  • 1/4 teaspoon salt
  • 1 clove garlic , minced or pressed
  • 1 (14.5 oz.) can petite-diced tomatoes
  • Pinch of sugar
  • 2 Tablespoons chopped basil
  • 1 1/2 teaspoons olive oil
  • Ground black pepper , to taste
  • Salt , to taste
For the filling and topping:
  • 2 Tablespoons olive oil
  • 1/2 cup chopped or sliced mushrooms
  • 1/4 cup chopped green pepper
  • 2 links Italian sausage , cooked (spicy or sweet, w/casing removed and crumbled, cooked in skillet)
  • 1/2 cup pepperoni slices
  • 1/4 oz. grated Parmesan cheese (about 2 TBSP)
  • 4 thin slices provolone cheese
  • 8 oz. shredded mozzarella cheese (approx. 2 cups)
US Customary - Metric
Instructions
  1. Make the dough: Whisk together the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer, until well blended. Attach the dough hook and mix in the water and melted butter on low speed for 1-2 minutes. Scrape dough down from sides of bowl, as needed. Increase the speed to medium-low and knead until dough is glossy and smooth (approx. 3-4 minutes)
  2. Coat a medium bowl with 1 tsp. of the olive oil. Transfer the dough to bowl, turning once to coat with oil. Cover tightly with plastic wrap; let rise at room temperature until nearly doubled in size (approx. 45-60 minutes)
  3. Once dough has risen, turn it out onto a lightly floured, dry work surface and roll it into an 8x6 inch rectangle. To laminate the dough, spread the softened butter over the surface, leaving a 1/2 inch border around the edge.
  4. Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into a 9x2 inch rectangle, then fold into thirds like a business letter. Pinch the seams to form a ball, and return dough to oiled bowl.
  5. Cover tightly again with plastic wrap and let rise in the refrigerator for 40-50 minutes till it has risen quite a bit. (not doubled, but close)
  6. Prepare the sauce: In medium saucepan, melt the butter over medium heat.
  7. Stir in the onion, mushrooms, green pepper, oregano, and salt. Saute until the liquid has nearly evaporated and the onion is golden brown, stirring often, about 3-5 minutes.
  8. Add the garlic and cook just until fragrant, about 30-45 seconds.
  9. Stir in the tomatoes and sugar, then increase the heat to medium-high. Bring the mixture just to a boil, then lower the heat to medium-low and continue to simmer until reduced to about 1 1/4 cups (about 15 minutes). Remove from heat and stir in basil and oil.
  10. Season with salt and pepper to taste.
  11. Preheat oven to 425 degrees. Coat a 9 inch round cake pan with olive oil.
  12. To assemble and make pizza: Move the dough to a dry, lightly floured work surface and roll out into a 13 inch disk, about 1/4 inch thick. Fold in half and carefully transfer the dough to the pan. Unfold, and lightly press the dough to line the bottom of the pan and 1 inch up the sides of the pan. If the dough resists stretching, wait 5 minutes before trying again.
  13. Sprinkle 1 1/2 cups of the shredded mozzarella over the surface of the dough. Then layer 1/2 of the sauce over the cheese. Next layer is the sausage and pepperoni. Then add the other 1/2 of the sauce on top of the meat. Top with the remaining 1/2 cup of shredded mozzarella, the provolone slices, and the Parmesan cheese. I also sprinkle the top with a a bit more dried oregano.
  14. Bake in a 425 degree oven for 20-25 minutes (mine took 25), until the crust is golden brown. Remove pizza from oven and let it rest for 10 minutes before slicing (trust me on this...holds together better this way).
Recipe Notes

This recipe may seem a bit labor intensive, but if you brown the Italian sausage, and cook the sauce during the "rising" times of the dough, it really isn't so much. The hardest part really is just waiting for the dough to rise...and for that FIRST TASTE! I hope you enjoy this as much as we did!

Nutrition Facts
Chicago-Style Deep Dish Pizza
Amount Per Serving (1 slice)
Calories 464 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 13g81%
Cholesterol 70mg23%
Sodium 973mg42%
Potassium 358mg10%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 3g3%
Protein 18g36%
Vitamin A 595IU12%
Vitamin C 9.2mg11%
Calcium 258mg26%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious Chicago-style deep dish pizza from scratch, with 3 cheeses, sausage, pepperoni, tomatoes, green peppers and mushrooms.

 

 

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Jan
2014

Mom’s Old-Fashioned Chili

categories: Beef, Main Dishes, Soups
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Nothing beats a piping hot bowl of Mom’s old-fashioned chili (just how Mom made it), to serve for lunch or dinner on a cold day! Easy to make, and tastes delicious!Nothing beats a piping hot bowl of Mom's old-fashioned chili to serve for lunch or dinner on a cold day! Easy to make-tastes delicious!

On a cold, wintry day nothing tastes as good as a big bowl of Mom’s Old-Fashioned Chili…just the way my Mom always made it for us growing up. The tradition continues, and I’ve been using this family recipe forever! So easy. So GOOD! I think you’ll like it, too.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

It’s Easy To Make Mom’s Old-Fashioned Chili Vegetarian!

The awesome part is that if you simply omit the meat Mom’s old-fashioned chili can be a totally vegetarian meal. I know this amazing tidbit because I’ve tried it (we have two vegetarians and a vegan in our family) and they loved this hearty chili, too.

So…grab the ingredients, a wooden spoon, knife, cutting board, a big stockpot (or crock pot) and make a big pot of Mom’s old-fashioned chili.  After tasting it, get ready to say “Thank You, JB’s Mom!!!!!!”

I make Mom’s old-fashioned chili year-round, but it is an especially good comforting and filling dish when it is COLD outside. I’ve even left the meat out of this recipe to make a completely vegetarian chili when family members (who are vegetarian or vegan) come over for dinner. It tastes wonderful, even without the meat!

It’s EASY To Make Mom’s Old-Fashioned Chili

Making Mom’s old-fashioned chili couldn’t be any easier!  Ground beef, onions and green peppers are cooked until meat is cooked through. The meat, onions and peppers are then added to a large soup pot on the stove (or a crock pot) for cooking.

The rest of the ingredients are stirred into the pot, and cooked for about 1½ hours on the stove top, or for 5-6 hours in the slow cooker on low heat.  Once done, Mom’s old-fashioned chili is ladled into bowls, garnished with sour cream, cheese and cilantro, then served!

A big pot of Mom's old-fashioned chili, cooking on the stove.
Sometimes I change the recipe up and add different quantities of canned beans to this chili, based on what I have in the pantry at the time. You really can’t hurt this delicious chili! The printable recipe shown below is the standard recipe I use 99% of the time for making a big pot of Mom’s old-fashioned chili!

A bowl of Mom's old-fashioned chili, topped with sour cream and grated cheddar cheese.

I can almost smell it cooking away on the stove! It’s also really good garnished with some fresh cilantro, additional grated cheddar cheese, and a small dollop of sour cream!

A bowl of Mom's old-fashioned chili, garnished with cheese, sour cream and cilantro.
Sure hope you enjoy Mom’s Old Fashioned Chili! It is a great tasting, hearty, filling soup, and I really think you will love it! Have a great day! Thank you for stopping by, and please come back again soon.

Looking For More Southwest-Inspired SOUP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of my yummy Southwest-inspired soup recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Mom's Old-Fashioned Chili
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
 
Nothing beats a piping hot bowl of Mom's old fashioned chili (just how Mom made it), to serve for lunch or dinner on a cold day! Easy to make-tastes delicious!
Category: Soup
Cuisine: Southwest
Keyword: Mom's old-fashioned chili
Servings: 8 servings
Calories Per Serving: 498 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/2 lbs. ground beef
  • 1 large brown onion , chopped (go ahead and have yourself a little cry)
  • 1/2 green pepper , chopped
  • 1 large (big, fat one)and 1 small can diced tomatoes (14.5 oz)
  • 1 large can chili beans (or 2 regular sized)
  • 1 can kidney beans (14.5 oz.)
  • 1 can black beans (14.5 oz.)
  • 1 can pinto beans (14.5 oz.)
  • 1 tsp. paprika
  • 2 tsp. Worcestershire sauce
  • 1/2 tsp. cayenne pepper
  • 3 TBSP. chili powder
  • 1 1/2 tsp. garlic powder
  • 2-3 tsp. salt (more or less, to taste)
  • 2 tsp. ground cumin
  • 1 tsp. oregano
  • 1 cup water
  • 1 small can tomato paste (I've also used tomato sauce when out of tomato paste)
US Customary - Metric
Instructions
  1. In skillet, brown ground beef, chopped onion and green pepper. Drain off grease.
  2. If you are using a crock pot: Put the browned meat mixture in crockpot; add the rest of the ingredients...(cook on low for 6 hours)
  3. If cooking in a large pot on the stove top, add the browned meat mixture to the rest of the ingredients; simmer (uncovered) for about an hour and a half.
  4. When ready to serve, garnish each serving with grated cheese, a small dollop of sour cream and a sprig of cilantro (optional).
Recipe Notes

This recipe makes a large pot of soup. It will freeze well.

Nutrition Facts
Mom's Old-Fashioned Chili
Amount Per Serving (1 serving)
Calories 498 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 60mg20%
Sodium 2179mg95%
Potassium 1574mg45%
Carbohydrates 52g17%
Fiber 16g67%
Sugar 12g13%
Protein 30g60%
Vitamin A 1400IU28%
Vitamin C 23.3mg28%
Calcium 165mg17%
Iron 8.5mg47%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Nothing beats a piping hot bowl of Mom's old-fashioned chili (just how Mom made it), to serve for lunch or dinner on a cold day! Easy to make-tastes delicious!

 

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Jan
2014

Fried Chicken, Spicy Mayo and Slaw Sandwich

categories: Chicken, Main Dishes, Sandwiches
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You’re going to love this fried chicken sandwich on a toasted bun, with spicy mayo and slaw. Recipe is from Bon Appétit magazine, and tastes fantastic!You're going to love this fried chicken sandwich on a toasted bun, with spicy mayo and slaw. Recipe from Bon Appétit magazine, and tastes fantastic!

So here’s the story… my friend gave me a subscription to Bon Appétit magazine last year. My husband was looking through one of the issues and came upon this recipe for a Fried Chicken, Spicy Mayo and Slaw Sandwich.

Being the nice guy that he is, he hinted mentioned to me (of course rather casually) that it sure sounded good, and was wondering if I thought I could make this recipe. It sounded pretty straightforward, so I made it! Wow! This fried chicken sandwich tastes amazing… let me show you how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Preparing The Fried Chicken Sandwich

The sandwich calls for fried chicken. I used boneless, skinless chicken breasts which were coated in flour, and buttermilk, and then fried in a skillet (in oil) until done. Large chicken breasts are cut in half, so they cook faster than normal.

Chicken breasts are dredged in flour, buttermilk, and then flour again, before frying. Dredging the chicken in buttermilk before frying.

The Spicy Slaw

A very easy to make spicy slaw is mixed together to go on the fried chicken sandwich. The slaw has cabbage, hot pepper sauce, garlic, jalapeno, bread and butter pickles and red onions. It’s not too spicy, but it does have a tiny kick to it!

Slaw is mixed to add to the sandwich.

Making The Fried Chicken Sandwich

The fried chicken is placed on a lightly toasted bun which has been spread with a spicy mayonnaise. The fried chicken breast is then added, and is topped with the slaw. Put the top bun on, and you’re ready to enjoy your sandwich! So I did. End of story. Did you enjoy it? Actually, it was fairly easy, and really tastes GOOD! Seriously good. The fried chicken sandwich was fairly easy to prepare, and the taste is unexpectedly wonderful!

My husband and I LOVED it and I have prepared this sandwich a few times since then. Hope you will give it a try, because I think you will really like this delicious fried chicken sandwich. Thanks for stopping by, and I hope you come back again really soon. Have a GREAT day!

Looking For More SANDWICH Recipes?

You can find all of my sandwich recipes in the Recipe Index, located at the top of the page. I have several you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://www.bonappetit.com/recipe/fried-chicken-sandwiches-with-slaw-and-spicy-mayo

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Fried Chicken, Spicy Mayo and Slaw Sandwich
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

You're going to love this fried chicken sandwich on a toasted bun, with spicy mayo and slaw. Recipe from Bon Appétit magazine, and tastes fantastic!

Category: Entree
Cuisine: American
Keyword: fried chicken sandwich
Servings: 4
Calories Per Serving: 845 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Spicy Mayo:
  • 1 garlic clove , finely chopped
  • 1/2 cup light mayonnaise (can use regular mayo too, of course)
  • 1 Tablespoon Louisiana-style hot pepper sauce
For Slaw:
  • 1/2 small red onion , thinly sliced
  • 1 jalapeno , finely chopped
  • 4 C. thinly sliced green cabbage
  • 1/2 cup Bread and Butter pickle slices , plus 1/4 cup pickle juice from jar
For Fried Chicken and Assembly:
  • 2 cups all purpose flour
  • 1 Tablespoon ground black pepper
  • 1/2 teaspoon salt (plus more for later)
  • 1 cup buttermilk
  • 2 . large chicken breasts (8 ounces each) , cut in half lengthwise
  • Vegetable or Peanut oil enough to cover bottom of skillet with ½ inch of oil.
  • 4 sandwich rolls (I used Kaiser rolls)
  • 2 TBSP unsalted butter , room temperature (I used regular...whatever!)
US Customary - Metric
Instructions

  1. Make spicy mayo: Mix garlic, mayo and pepper sauce in small bowl. Cover and refrigerate.

  2. Make slaw: In a separate bowl, toss red onion, jalapeno, cabbage, and pickles to combine. Cover and refrigerate.

  3. To make chicken: In a small bowl, whisk flour, black pepper and salt. Set aside. In separate shallow bowl, pour buttermilk. Working with 1 piece of chicken at a time, dredge chicken in flour mixture, shaking off the excess. Then dip the chicken in the buttermilk, letting excess drip back into bowl. Dredge the chicken again in flour mixture, shaking off excess. Set chicken onto a piece of foil while you coat the remaining chicken pieces.

  4. Pour oil into a large, heavy skillet to a depth of at least ½ inch. Place the deep-fry thermometer into the oil so that the bulb is submerged. Heat over medium heat until the thermometer registers 350°. Carefully place the 4 chicken breasts into hot oil. Fry chicken until golden brown and cooked through (approximately 3-4 minutes per side). When done, remove chicken and transfer to a wire rack. Season with additional salt to taste.

  5. Spread the cut sides of the rolls with butter. Heat a large skillet or griddle over medium heat. Working in batches, grill rolls, butter-side down, till lightly brown and crisp (about 1 minute).

  6. To "build" sandwich: Spread bottom of the toasted sandwich roll with 1/4 of the spicy mayo. Then add fried chicken breast, followed by 1/4 of the slaw. Top with other half of roll, and enjoy!

Recipe Notes

You will need a deep-fry thermometer for this recipe.

Nutrition Facts
Fried Chicken, Spicy Mayo and Slaw Sandwich
Amount Per Serving (1 sandwich)
Calories 845 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 18g113%
Cholesterol 98mg33%
Sodium 1192mg52%
Potassium 807mg23%
Carbohydrates 94g31%
Fiber 5g21%
Sugar 11g12%
Protein 39g78%
Vitamin A 580IU12%
Vitamin C 34.8mg42%
Calcium 188mg19%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're going to love this fried chicken sandwich on a toasted bun, with spicy mayo and slaw. Recipe from Bon Appétit magazine, and tastes fantastic!

 

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