Friday, October 12, 2012

Linzano Chicken Sandwiches

I was super excited who I found Linzano salsa at the little Mexican market near my house.  It is difficult to find in the States.  Linzano salsa is a vegetable based condiment that is really popular in Costa Rica.  It is wonderful over simple rice and beans, grilled fish, and I have even seen people put it on fries.  This chicken sandwich is really simple, but packed with tons of flavor.

Linzano Chicken Sandwich
2 chicken breast, filleted (4 cutlets)
1/2 C Linzano salsa
1 1/2 Tbsp cider vinegar
3/4 tsp Tony Chachere's or seasoning salt
4 buns (I used ciabatta), lightly toasted
4 slices monterrey jack cheese
lettuce or baby spinach
thinly sliced red onion
chipotle honey mustard (I added some whole grain mustard to it)

   Combine Linzano, vinegar and Tony's.  Add chicken, marinate for at least 30 minutes.
   Cook chicken in a pan or on the gill over medium, about 4-5 minutes per side.  When chicken is almost done, top with cheese and allow it to melt.
   Assemble sandwiches.
   Serves 4.

Tuesday, October 9, 2012

Roasted Chick Pea and Artichoke Salad

Roasted chick peas have become one of our favorite things.  Slow roasting them makes them a little crunchy and they become the perfect satisfying snack or side.  In what may have been a mini stroke of genius, I threw them on a top of a salad.  Such a great alternative to croutons!  I made these to go with our chicken shawarma, so they have a Middle Eastern/North African twist with ras el hanout.  I used Al'fez, which you can find at World Market.  It is earthy, smokey, a little spicy, with just a touch of sweetness.

Ras el Hanout Roasted Chick Peas
2 cans organic (or no salt added) chick peas, drained and rinsed
1-1 1/2 Tbsp extra virgin olive oil
1 Tbsp ras el hanout*
1/2 tsp sweet paprika (use a high quality Hungarian paprika if you want flavor and not just color)

   Toss chick peas with oil and spices.  Spread into a single layer on a baking sheet.
   375 deg F for 25-30 minutes, until they reach the desired texture.
   Serves 4.  6-8 if you are putting them on a salad.
*The blend I used had enough salt for the dish, but if your blend does not have much, adjust salt to taste.

Roasted Chick Pea and Artichoke Salad
(per salad)
2 C mixed greens (I used spinach and green leaf lettuce)
~1/3 C roasted chick peas
~1/3 C sliced marinated artichokes
a sprinkle of crumbled feta
tangy dressing (like Greek, a lemon vinaigrette, or my obvious old stand by.)
*Kalamata olives were supposed to go on the salad, but I didn't realize I was out of them.