Philly Chicken “Steak” Sandwich

 From Creole Contessa 

https://www.creolecontessa.com/2013/07/30/philly-chicken-steak-sandwich-and-easy/?fbclid=IwAR0hqqhTCwgVul8pm-BYm0vTXTH5IJMlj3f656eF15vNOKMKw64tJO5q3Dw

Servings: 4

4 slightly frozen, boneless, skinless, chicken breast

4 hoagie rolls

1 vidalia onion, sliced thin

1 bell pepper, sliced

1 tablespoon creole seasoning

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 tablespoon black pepper

For the Cheese Sauce

6 oz. heavy cream

4 oz. chicken broth

1 tablespoon hot sauce

1/2 cup jack cheese

1/2 cup sharp cheddar cheese

1/2 cup pepper jack cheese

8 oz. sliced provolone cheese

1 tablespoon butter

1 tablespoon flour

1 teaspoon black pepper

1/2 teaspoon creole seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

For the cheese sauce, add butter to sauce pan over medium heat, add flour and whisk for 1 minute, add spices and whisk well. Pour in heavy cream and chicken stock, bring to a boil.

Reduce heat, add hot sauce, half the provolone cheese and all the remaining cheeses by the handful whisking well, after each addition. Remove from heat, sauce will thicken as it sits.

To prepare sandwich, slice slightly frozen chicken breast into thin strips about 1/4 inch thickness. Rinse chicken, pat dry and set aside.

Mix seasoning blend. Season chicken with all the seasoning blend except 1 tablespoon.  Slice bell pepper and onion.

Heat about 2 tablespoons of olive oil over medium high heat, add bell pepper and onions, season with 1 tablespoon of seasoning blend and saute well for about 5-7 minutes, remove from pan and set aside.

Add 2 tablespoons more of olive oil to pan over medium high heat, add seasoned chicken breast and cook for about 3 minutes per side or until chicken is no longer pink, add veggies back to pan,mix well and cook for about 4 minutes more.

To assemble sandwich you can toast the bread if desired, add a slice of provolone cheese to bread, top with chicken, veggie mixture, and top with hot cheese sauce. Enjoy!

Chicken Poblanos Rojas

 5 fresh poblano peppers 

4 boneless, skinless chicken breasts seasoned and cooked to your liking. 

4 tablespoons canola oil, divided

1 medium white onion, thinly sliced

1 cup heavy cream

1/4 cup Mexican crema or part sour cream, part creme fraiche

1 1/2 teaspoons chicken stock **Better than Bouillon**

salt and pepper

Note:  For more spicyness-add hot Rotel and some pepper jac cheese.

Directions

Char the poblano peppers directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for 10 minutes.

While peppers are cooling, coat the pan with 2 tablespoons oil and warm a large skillet on medium heat, add the chicken breasts and cook on each side until golden brown, about 5 minutes per side. Remove from the pan.

Add the other two tablespoons of oil over medium heat. When the oil is hot, add the onion and cook until softened, about 5 minutes. 

Peel and seed the peppers. Cut the peppers into 1/2-inch strips (a.k.a rajas) and add them to the onion and corn mixture and cook until the corn is tender, about 5 minutes. Add the heavy cream and Mexican crema, (or combination of creme fraiche and sour cream), add back the chicken, and cook until just bubbling, about for 8 minutes. Season with salt and pepper, to taste.

WHITE QUESO DIP

 Servings 8

INGREDIENTS

12 ounces evaporated milk (1 can)

3/4 lb white american cheese buy it sliced at the deli counter at your grocery store. Then chop into small squares, finely chopped

4 ounces mozzarella cheese shredded

1 tablespoon diced pickled jalapenos chopped

1 tablespoon chopped green chiles

1 teaspoon chili powder you could also use cumin if you prefer that taste

1 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon black pepper

chopped cilantro tomatoes, and jalapenos for garnish

INSTRUCTIONS

Heat evaporated milk over medium/high heat in a small saucepan. 

Once simmering (bring to JUST before boil...when it starts bubbling up the sides it's ready), reduce heat to low immediately.

Immediately stir in the cheese in batches, starting with the white american cheese. As you stir in the cheese, increase heat to medium/low and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don't stop stirring, you have to whisk the entire time while adding cheese.

Once done with the white American, add in the shredded mozzarella. Again, whisk CONSTANTLY while the cheese melts, insuring you have a creamy blend. If you prefer the cheese a bit thicker, add a bit more of the mozzarella. 

Once all the cheese is melted, stir in the jalapenos and green chiles, chili powder, nutmeg, red pepper, and salt and pepper. 

Top with cilantro, tomatoes, and more jalapenos if desired.

Serve with tortilla chips and enjoy!

** To thin out more to your desired consistency, add in some milk**

NOTES

(Dip can be kept in an airtight container in the fridge for 3-4 days. Microwave with a splash of half and half or milk to keep it creamy)

Homemade Croutons using sandwich bread

5 slices of sandwich bread, cut into 3/4-inch cubes

2 Tablespoons olive oil

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/4 to 1/2 teaspoon salt

1/2 teaspoon black pepper

INSTRUCTIONS

Preheat oven to 375°F.  Line a large baking sheet with parchment paper; set aside.

In a large bowl, evenly drizzle the olive oil over the bread chunks.  Then evenly sprinkle the Italian seasoning, garlic powder, salt and pepper over the bread.  Toss gently until well-combined.

Spread the bread cubes out in a single layer on a baking sheet.

Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons.  Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Mine generally take between 15-20 minutes.)

Remove from oven, and let cool completely.  Use immediately, or store in an air-tight container for up to 1 week.

Capirotada

 Makes 6 servings

Butter for the baking dish

8 slices white sandwich bread

½ cup sugar

2½ cups water

½ cup packed dark brown sugar

1 tablespoon butter

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1 cup (approximately 4 ounces) grated mild Cheddar cheese

½ cup dark raisins

½ cup chopped pecans or piñon nuts

½ cup mini-marshmallows, optional

Preheat oven to 350º F.

Butter a shallow medium-sized baking dish and set aside. Tear bread into bite-sized pieces and spread on a baking sheet. Toast bread in oven for 10 to 15 minutes, turning occasionally, until dry and slightly browned. Cool on baking sheet.

Pour sugar into a heavy saucepan several quarts in size. Cook over low heat, watching carefully as sugar melts into a golden brown caramel syrup. There is no need to stir unless sugar is melting unevenly. When syrup turns a rich medium brown, immediately pour in warm water. Watch out for steam. Caramel will harden but keep stirring and it will melt shortly. Add brown sugar, butter, vanilla, and cinnamon, and bring back to a boil. Simmer over medium heat until mixture has cooked down by about one-fourth, about 10 minutes. Set liquid aside to cool.

Layer toast pieces, cheese, raisins, pecans, and optional mini-marshmallows, repeating until all ingredients are used. Slowly ladle reserved syrup over bread, soaking every piece. Gently press bread into syrup. Bake for 20 to 25 minutes, or until liquid is absorbed and capirotada has a creamy, almost custard-like consistency. Serve warm.

Ahead-of-time note: Capirotada can be assembled up to 6 hours in advance and refrigerated. Bring the dish back to room temperature before proceeding with baking.

Variation: Chimayó residents often add some of their noted apples to capirotada. Pare one of your favorite apples, slice into small chunks, sauté lightly in a tablespoon of butter, and add to the layers of bread and other ingredients.

Red Chile Sauce

 Makes approximately 4 cups

¾ cup ground dried New Mexican red chile, preferably Chimayó (available from santafeschoolofcooking.com)

2 tablespoons minced onion

1 teaspoon garlic salt, or more to taste

4 cups vegetable broth, preferably, or water

2 tablespoons cornstarch, dissolved in an additional 2 tablespoons water

Combine chile, onion, and garlic salt in a large, heavy saucepan. Slowly add broth, mixing carefully. Break up any lumps of chile. Cook mixture over medium heat and bring to a boil. Reduce heat to a simmer. Cook for about 20 minutes, stirring occasionally. Stir in cornstarch mixture and cook about 5 minutes more. Completed sauce should be reduced by about one-quarter, coat a spoon thickly, and no longer taste of raw cornstarch. Add more garlic salt if you wish. Serve sauce warm with tortas, enchiladas, burritos, or other dishes.

Ahead-of-time note: Red chile sauce keeps for up to 5 days in the refrigerator. It also freezes well.

Belgian Waffles

 2 cups all-purpose flour *

1 teaspoon kosher salt

1 1/2 tablespoons baking powder

1 tablespoon sugar

1 2/3 cups milk

2 eggs

1/3 cup butter, melted

1 teaspoon vanilla extract

Instructions

Preheat the waffle iron. Combine the flour, salt, baking powder, and sugar in a medium-size mixing bowl. Add the milk and the eggs. Whisk to combine. Pour the melted butter and the vanilla into the batter and whisk until mostly smooth.

Pour onto the hot waffle iron and cook according to manufacturer’s directions. Serve warm or let cool completely.