Wednesday, March 26, 2014

Pesto Chicken Sandwiches

I got the inspiration for this sandwich from Real Mom Kitchen a couple of weeks ago, she made just Pesto Chicken, which I thought sounded great, but I wanted to take it a step further and make it into an awesome sandwich. So I took some Ciabatta rolls, and Monterrey Jack cheese and the results were a sandwich that all of our family truly enjoyed, even the leftover chicken pieces were awesome. The best part is that this is so simple!

Pesto Chicken Sandwiches

6 chicken tenders (you could also use 3 chicken breasts)
2/3 cup basil pesto, divided (I buy this at Costco)
3 Ciabatta rolls
3 slices Monterrey Jack cheese

Preheat your oven to 350 degrees. Spray a baking dish big enough to fit your chicken (I used an 8 x 8 inch glass dish) with baking spray and place 1/3 cup of pesto in the bottom, spread around with a rubber spatula. Place the chicken in the dish and spread the remaining pesto on the top. Bake for 30 minutes. I used frozen chicken tenders and they took about 35 minutes to bake.

Cut the Ciabatta rolls in half. Place two chicken tenders on each of your Ciabatta rolls. Top with a slice of Monterrey Jack and broil until the cheese is melted. I usually throw the tops in as well, just make sure to keep a close eye on them so they don't burn! Replace the tops and cut sandwiches in half for serving, if desired.


Wednesday, March 12, 2014

Orange Stick Brownies

This recipe was really fun. I started with my favorite brownie recipe and instead of having a mint layer of frosting, I made it orange with some orange extract. The result was amazing brownies, this is probably my favorite way to have these brownies yet! They were gobbled up immediately. Can't wait to make them again!

Orange Stick Brownies
adapted from Worldwide Ward Cookbook

Brownies

1 cup butter, melted
2/3 cup cocoa powder
2 cups sugar
4 eggs
1 1/2 cups flour

Mix butter, cocoa and sugar. When combined, add eggs, one at a time, making sure to beat between each egg. Stir in the flour. Pour into a greased 9 x 13 inch pan. Bake at 350 degrees fro 25 minutes. Allow to cool completely. I made these the night before I wanted them, just to make sure they had the chance to cool completely before frosting them.

Orange Frosting

1/2 cup butter, softened
3 cups of powdered sugar (about 1 pound)
1 to 3 tablespoons milk
1 teaspoon orange extract
Red and orange food coloring (use directions on the package

Cream butter and powdered sugar. Add milk one tablespoon at a time, watching for a good spreadable consistency. At Cutler's we say you want it to be soft, yet your frosting knife should be held up if you put it in knife side down. Add orange extract,and the red and orange food coloring (I just used the directions on the package to get orange, but you can buy food coloring that will specifically make orange at places like Michael's and Orson Gygi.

Spread over the brownie layer. Allow to harden in the refrigerator until firm.

Chocolate Topping

1 1/2 cups semi-sweet chocolate chips
1/2 cup butter


This is the very best part! Melt the chocolate and the butter in the microwave for 1 minute. Stir and put back in for 30 second increments, stirring each time until melted and combined. Pour over frosted brownies, covering completely. Refrigerate until topping is set and hardened. Let brownies sit at room temperature for 10 minutes before cutting.