Chicken Cobb Club

One of my favorite salads is the Cobb salad. I love the crunchy lettuce, the creamy avacados and the tangy blue cheese. It's an awesome mix of flavor and is always a joy to eat. But what happens when I turn it into a sammie? Well it's still an awesome mix of flavor, all wrapped up in a nice crusty, crunchy package. The toasted french bread acts like the croutons and the goodies you normally find in the salad are piled high on top. A simple mix of a good tangy blue cheese and a little sour cream or yogurt becomes the dressing. It's so good, I wish I could make one right now for lunch!

One Year Ago: Maple Glazed Pork Chops
Two Years Ago: Fried Pickles

What You Need:

1 loaf of french bread, sliced lengthwise
1/3 c good blue cheese
1/3 c sour cream, mayo or greek yogurt
1lb chicken breast
1 avocado, sliced
1 large tomato sliced
4 hard boiled eggs, peeled and sliced
8 slices cooked bacon
salt and pepper

What To Do:

Preheat a grill or grill pan. Season your chicken breast with salt and pepper and grill for 3-5 minutes per side or until cooked all the way though. Remove from heat and set aside to rest. Quickly grill the cut side of the bread, just until lightly toasted.
In a small bowl combine the blue cheese and sour cream (mayo or greek yogurt) with the back of a spoon. It's it will be thick but keep working on it.
Once your sauce is made and the chicken has rested, thinly slice the chicken on a biased.
Smear the blue cheese sauce over the bottom side of the bread. Then layer the slices of chicken, tomato, eggs, avocado, and bacon. Top it with the top half of bread, cut into sammies and enjoy!

Grilled Fish Tacos

Taco's are a staple in my house. My whole family loves them. They are usually pretty easy to make, often quick to make, cheap (which is a good thing), and they taste really good too. Plus when you pile on the veggies they're even good for you. I am planning on doing a whole month of taco recipes in June so if you love them as much as we do, you're in for treat that month.
Fish taco's are still a very popular dish around the country. They're aren't so new to the food scene as they once were, but they have some real staying power. I don't know if it's because of how tasty they are but there is something about a good fish taco that people just can't seem to pass up. I'm not the biggest fish person as I've mentioned a few times before, but if a fish taco is on the menu, (and if it's grilled instead of fried) you can find me chowing down on it. In fact, we just went out to a Mexican night at my favorite little local cafe. Pam, from Paradise Bakery makes some pretty darn good fish taco's! If you recall, I did an easy fish taco recipe awhile back that used fish sticks. While that one is pretty kid friendly for my picky eater, this recipe is just as easy to make and tastes incredible.

One Year Ago: Sausage and White Bean Ragu
Two Years Ago: Basil Pesto

What You Need:

1lb tilapia fillet (or any firm white fish)
juice from three limes (1/4 to 1/3 cup)
2 tbs veg oil
2 garlic cloves, minced
1 tsp ground corriander
1 tsp ground cumin
salt and pepper
Corn tortillas that have heated through
Pico De Gallo and other toppings

What To Do:

Combine the lime juice, oil, garlic and spices together in wide, shallow dish. Place your fish fillets into the mainade and turn to coat if needed. Let sit for at least 10 minutes but no more then 20 or the acid from the  lime juice will cook your fish and you'll end up with ceviche.
Meanwhile, preheat your grill (I did mine inside on a grill pan) over medium high heat. Once hot, give a spray with some non stick stuff or a quick spritz of oil. Grill your fillets for a couple of minutes on both sides. I had thinner fillets so they only took about 3 minutes on one side and maybe another minute or two on the other. It's cooked with your fish is opaque and doesn't feel so mushy. It should flake apart too.
Transfer your fillets to a plate and break it up into pieces. Fill your taco shells and top with your favorite things. Shredded cabbage or lettuce is pretty tradtional but I like just a little pico de gallo.

Veggie Fajitas

These are an incredible yummy, filling, lighter alternative to the chicken or beef version. Sliced, hearty portabello mushrooms replace the meat in this simple version of a classic Mexican favorite. It's also a super quick supper idea for nights when your busy and don't have a lot of time to cook. In fact, I don't even think it took me 30 minutes to make these and most of the time was spent slicing the veggies. Give them a try and I promise you won't even know the meat is missing!

One Year Ago: Coconut Shrimp
Two Years Ago: Sugar Cookies

What You Need:

4 large portabello mushroom caps, gills removed and sliced
1 large red bell pepper, thinly sliced
1 medium onion, thinly sliced
1 jalapeno, seeded and minced
2 cloves garlic, minced
2 tsp cumin
1 tsp oregano
8 corn tortillas, warmed
2 roma tomtoes, chopped
1-2 tbs canola oil
salt and pepper

What To Do:

In a large, flat bottom skillet, head 1 tbs of oil over medium high heat. Once hot, add in the sliced mushrooms. Do not touch or stir until they are browned which takes a couple minutes. Add in the bell pepper, onion, jalapeno and garlic. Give it a stir and add in more oil ONLY if needed. The mushrooms tend to suck up the oil and leave the pan dry which can cause your veggies to stick. Cook for about 5 to 8 minutes or until they the veggies are just soft but still have a crispness to them. Stir in your seasonings, along with some salt and pepper. Stir in the tomatoes off the heat and serve in the warmed tortillas, topped with some cilantro and a squeeze of lime juice.