BBQ Chicken Open Faced Sandwich

I bought a beautiful loaf of french bread at the farmer's market and well, it was just so beautiful I almost didn't want to eat it. Well, I got over that - notice I said almost - and decided to make a good ol'rib sticking sandwich.

Honestly, I didn't really have a final result in mind when I started to put it together (really I just kind of cleaned out the fridge and put it all on this sandwich)! But, my husband loved it, so the end result was a winner! Sometimes the best recipes just sort of create themselves and you just have to go with it and never look back (oh, unless you look back for seconds - then it's ok)

What you need to round up:

1 loaf of french bread

2 boneless skinless chicken breasts

1 cup of your favorite BBQ sauce

(Ok - so the BBQ sauce I used wasn't my favorite - I'm a Sweet Baby Ray's kinda gal)

Chicken broth

4 Tablespoons cream cheese

2 green onions

Red pepper flakes

An appetite!

It's so easy, here we go!

Place chicken breasts in baking dish

Preheat your oven to 375

Pour chicken broth over the breasts until the dish is about an inch full

Pour your 1 cup of BBQ sauce over and spread evenly

Bake in oven for about 25 minutes or until it reaches at least 165 degrees internally

In the meantime ...

Slice that beautiful loaf in half lengthwise

Chop your green onions

Spread 2 Tablespoons of cream cheese on each half of the loaf

Scatter green onions on top of the cream cheese

When your chicken is done - let it cool until it is touchable and chop it into cubes

Also, when your chicken is done - turn the oven up to 400

I know - not a pretty picture - it's just a messy process!

Top the bread with chicken cubes

My tummy is growling ...

Sprinkle red pepper flakes on top

Admire for a minute - then put those babies in the oven!

Bake at 400 for about 5 minutes

Switch the oven to broil and go another 5 minutes or until it gets slightly brown & bubbly

Let it cool for a few minutes - then cut off a hunk and enjoy

It is also really good topped with Baker's Favorite Coleslaw!

Oh yeah - pile it on!

And ... don't make this for a first date because eating it is um ... messy to say the least

Creamy Cajun Chicken

Nothing says comfort food like slathering it in cheese! Am I wrong? No! So I brought you an easy, mouth watering dish your whole family will love. Casual enough to serve your kids, and delicious enough to serve your guests. This is loosely based on the Muffaletta sandwich of the New Orleans, but healthier and easier!

This recipe is best done on the BBQ or smoker. But, can be baked at about 350 if needed. Just know, baking will sacrifice the flavor of the grill!

What do you need?
4 chicken breasts
Garlic salt
Cajun seasoning (can substitute cayenne and chili powder)
Fresh ground black pepper

Lightly dust each side of chicken breast with spices
Throw on the grill, medium heat. If using the smoker, smoke on each side 10 minutes, then turn to medium.

Grill or bake until each piece of meat has reached 175 degrees. Some people like to base a recipe on time, but I am all about temperature. You will save yourself from risk of food borne illness and/or overcooked meat.

The sauce:
8 oz cream cheese
2  T Muffaletta spread
Don't have access to jar of Muffaletta spread? Easy! Chop green olives!

1/2 c milk
1/4 t garlic salt
1/2 t fresh ground black pepper
Over medium heat add milk and cream cheese to saucepan.

As cheese melts, stir frequently.
Add Muffaletta spread, spices, and continue to stir.
 
When melted and mixed evenly, turn to low heat and stir occasionally while you wait for your meat to cook.
Once done, top meat with sauce. Serve with salad, baked potatoes, or your favorite side.

British Cucumber Sandwiches

Because of "Royal" inspiration, I am making cucumber sandwiches! It seems I too have caught the Royal Wedding Fever! It excites me to watch a piece of history as it happens. This memorable event isn't war, natural disaster, or economic distress; but a positive piece of history we can happily look back on as a true fairy tale, a so called "commoner" becomes a princess.

So here we go, my first attempt at making cucumber sandwiches. From what I read, they are traditionally served with tea ... but ... I am opting to pair it with a Riesling tonight!
Traditional? No! Tasty? Yes.

I found this recipe online, I'll admit it's not an original!

What you need:
Cucumber, washed

1/2 c cider vinegar

1 c water

8 ozs of cream cheese, room tempreature

1/4 cup mayonnaise

1/4 t garlic powder

1/4 t onion salt

Dash Worcestershire

1 loaf sliced white bread

Dash of paprika

First thing is first, you grate your cucumber down the sides with a fork to create indented lines. I am sure there is an official term for this technique, but we will call it "pretty fork lines"!

Next, slice the cukes very thinly
In a bowl, mix water, vinegar, and add cucumbers.
Let cukes sit in liquid for 30 minutes

In the meantime ...

Open your wine! Oh, or pour your tea, it's your call!

Also in the meantime, mix the remaining ingredients together for your spread. I mixed by hand, but a hand mixer would probably be easier

  Set the spread aside
After your cucumbers have soaked for 30 minutes they will be slightly pickled
(as will you if you drank that wine)
Drain the cucumbers, place between 2 paper towels to soak up excess liquid
Spread your cream cheese/mayonnaise mixture on all slices of bread, you want it on each side of the sandwich
Layer the cucumbers on the spread, put your sandwich together

Important: Cut off crusts! Liberate the inner crust hating child in you!

 Slice sandwich into quarters, triangle shaped
Sprinkle with paprika

Toast with your tea, wine, or whatever you pair this delightful, refreshing sandwich with, and enjoy!