BBQ Chicken with onion Sandwich

1 frozen chicken breast
2 pieces toast
BBQ sauce (to taste)
Onion (to taste)
Parmesan Cheese (to taste)

Defrost chicken breast, 8 minutes give or take average size. On grill (or whatever) cook till done on the outside. Cut it in half (fillet) then cook with raw side facing down.

Once done put one half (or both but it's hard to fit your mouth around it with both) on toast. Spread BBQ sauce on both slices, or you wont taste it depending on which end is up (I like to use thick 'n spicy brown sugar BBQ sauce) slice up onion, depending on how much you like onion, (me being obsessed with onion, I put a whole slice on it!). Sprinkle with Parmesan cheese and put together.

And enjoy.

With this chicken I get a little more creative with spices but not a lot or it's to much.


Courtesy TJ McLain, a CreativeBug.

Chicken Caesar Sandwich

1 frozen chicken breast
1 Leaf of romaine lettuce
2 pieces toast
1 Caesar Dressing (to taste)
Parmesan cheese (to taste)

Defrost chicken breast, 8 minutes give or take average size. On grill (or whatever) cook till done on the outside. Cut it in half (fillet) then cook with raw side facing down.

Once the chicken breast is done, put one half (or both but it's hard to fit your mouth around it with both) on toast. Spread Caesar dressing on the other piece of toast. Sprinkle with Parmesan cheese. Put your leaf (break it in half so it will fit) on the toast. Put the bread together and enjoy.

I like to spice my chicken with only salt and pepper. The dressing spices the sandwich well enough alone.

Courtesy TJ McLain, a CreativeBug.

Bacon Cheese & Apple Sandwiches

Start with some interesting buns. I love the Sausage Cheese Rolls for this, particularly in a long, thin shape. Think of the dimensions of a French Dip Sandwich.

Slice the sausage cheese roll lengthwise, and toast lightly (I use a toaster oven, as my rolls are too big for the toaster).

Cover one side in mayonnaise, the other in spicy brown mustard.

For each sandwich's filling:
2 strips of fresh bacon, cooked and drained
4 thin slices of apple *
2 slices of mild cheese . Mild cheddar is good. Gouda is gooder.

I put the cheese on one side and broil it for a couple of minutes to soften the cheddar. Gouda probably doesn't need that.

Assemble the sandwich. Serve with potato salad or fresh fruit. A good medium-bodied ale would go well with this.

* For the apple slices: core a whole apple. Peel the apple. Slice thin (1/8") so each slice has a hole in the center. I prefer Gala for this, but I've just discovered the new Jazz apple. That's an amazing apple, and would be glorious in this sandwich!

White Chicken Chili

2 cups diced onions
2 cups diced celery
5 garlic cloves, chopped
1/2 cup vegetable oil
2-3 pounds chicken breast,

6 cups chicken broth**
1 bay leaf
1 (7-ounce) can chopped green chilies
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dry mustard
1 teaspoon basil
1 teaspoon Old Bay seasoning
1/2 teaspoon Cajun seasoning
1/3 of a 7-ounce can chipotle in adobo, chopped
1 pickled jalapeno, chopped (or fresh if preferred)
1 pounds white beans, soaked overnight ***
1/2 cup ½ or heavy cream
8 ounces sour cream

8 oz shredded mozzarella

Sauté onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chilies, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and jalapeno and simmer for 1 1/2 hours. Pull breasts out and shred with fork and add back into pot.

Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender. Add sour cream either mixed in or a dollop in the middle of each serving.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results

***can substitute 5 cans of White Northern, or white beans drained in place of soaking beans overnight***

** reduce chicken broth to 2-3 cups if using canned beans***

My best batch was made with presoaked beans 8-10 hours, then everything (except cram and sour cream) into a crock-pot (after the sauté process) for eight hours. Add ½ & ½ just before serving…

Serve with tortillas and sliced avocado for a extra nice touch!

Courtesy Shelly Larsen. Shelly's an amazing cook and an amazing woman.

Sausage Cheese Rolls

Into the bread machine, in this order:
1½ tsp active dry yeast
2 cups whole wheat flour
2 cups white flour
2 TBSP white sugar
2 TBSP dry milk powder
2 TBSP butter
1¼ tsp salt
1⅓ cups water, lukewarm.

Set the bread machine on “dough” setting.

While the bread machine is producing dough for you, sauté and set aside:
4 pieces of bacon chopped into pieces
6-10 breakfast sausages, cut into 1/4" chunks.

also shred 1½ cups cheese. I like sharp cheddar, but medium cheddar will do.

Most bread machines will mix the ingredients, let the bread raise for a while, then mix some more, and let it raise again. Four minutes before the end of the last real mixing time, add the bacon, sausage and cheese. Let the bread finish mixing and let it raise a little.

Remove the bread from the machine before it's finished raising. Cut it into small pieces and shape as desired. There's room for a great deal of creativity here. I use some very small loaf pans, and some tiny pie pans from small chicken pot pies, shaping and sizing the bread for those. I also cover a cookie sheet in parchment paper and shape some basic roll shapes - suitable for hamburger buns later - for cooking there. I made some long strips of dough and braided it together for a fun long & narrow bun.

Place the rolls in a warm place to raise again; it will probably need to be noticeably warmer than room temperature.

Pre-heat the oven to 350 degrees. Bake at 350 for 20 or 25 minutes until the inside is completely cooked. Cool on a cooling rack.

I love these fresh and hot out of the oven and slathered in butter. But I also like using them for hamburger buns, with bacon and cheese and fried onions.

This produces a hearty bread, slightly savory. It's more filling than I expected.

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