Chicken and Brie Sandwich With Caramelized Onions

For the sandwich:
2 chicken breast, sliced in half or pounded thin
brie cheese
loaf of french bread
garlic salt
pepper
2 large onions, cut into quarters and sliced
2 T. butter
4 t. brown sugar

Directions:
Preheat grill.
Slice or pound chicken thin. Season with garlic salt and pepper. Grill chicken until cooked through. Place brie cheese on top of chicken allowing it to melt.

For the caramelized onions:
In a large skillet cook onions, covered, in butter over med heat until tender. Uncover and add brown sugar.
Cook and stir over med heat until onions are golden.
Serve sandwiches by topping bread with chicken and onions.

Makes 4 sandwiches. Total time 30 min.

Verdict:
In Vegas there is a restaurant called Mon Ami Gabi. It is so yummy. Once when I was eating there I had a sandwich with chicken, brie, and a mixture of caramelized onions and apples. It was so good that I figured that I could make it at home. Or something similar at least. We eat this sandwich some what regularly. It is fast and good. What more could you ask for?

Menu

Mon: Chicken and Brie Sandwich with Caramelized Onions

Tue: Creamy White Mac & Cheese with Apples and Kielbasa

Wed: Southwestern Egg Rolls

Thur: Penne and Roasted Vegetables

Fri: Baked Tortellini with Boursin

Dessert: Peanut Butter and Caramel Cheesecake

Cajun Chicken Stroganoff

Cook:
1/2 lb. dry wide egg noodles
Saute in 2 T. olive oil:
1/2 lb. kielbasa, sliced
1/2 lb. button mushrooms, quartered
Combine; Saute in 2 T. olive oil:
1 1/2 lb. chicken tenders (I just used cut up chicken breast), sliced
1/2 t. each cayenne, paprika, black pepper, kosher salt, dried basil, dried thyme, and dried oregano
2 T. flour
1 T. tomato paste
2 t. garlic, minced
Deglaze with:
1/2 c. dry sherry
3/4 c. chicken broth
1 T. worcestershire sauce
Off heat, stir in; Garnish with:
1/2 c. sour cream

Directions:
Boil a large pot of salted water for the noodles. Cook noodles according to package directions. Drain and set aside.
Saute kielbasa and mushrooms in oil until browned about 5 minutes. Transfer to a bowl and set aside.
Combine chicken and seasonings, tossing to coat then dust with flour. Saute chicken in same pan with oil until nearly cooked through. Push chicken to one side of pan. Add tomato paste and garlic and saute for 1 minute.
Deglaze with sherry. Simmer until nearly evaporated, then add broth, worcestershire, and reserved kielbasa-mushroom mixture. Bring to a simmer and reduce by half.
Off heat stir in sour cream. Serve with egg noodles.

Makes 6 cups stroganoff and noodles. Total time 25 minutes.

Verdict:
I liked the flavor of this. The only problem for me was that I didn't like the kielbasa. I like kielbasa it is just that in this dish it tasted like....wait for it...boiled hot dogs. If you make this I would still use the kielbasa because I think it adds flavor. Maybe it will taste better for you.

Eggplant Gyro

For the sauce:
1/2 c. plain lowfat yogurt
1/2 c. feta cheese, crumbled
1 T. lemon juice
1 t. olive oil
salt and pepper to taste

For the filling:
2 c. tomatoes, seeded, diced
1 c. cucumbers, peeled, seeded, diced
1/3 c. scallions, diced
1/3 c. kalamata olives, pitted, halved
2 T. red wine vinegar
2 T. fresh italian parsley, chopped
1 T. fresh oregano, chopped
3 T. olive oil, plus extra for pitas
1 large eggplant, trimmed, diced into 3/4" pieces
4 pitas

Directions:
Preheat broiler to high.
Combine all ingredients for the sauce and set aside.
Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, 1 T. olive oil, salt and pepper together in a large bowl. Chill until ready to use.
Saute eggplant in 2 T. olive oil until cooked but not mushy. Add to vegetable mixture.
Brush pitas with oil, season with salt and broil until lightly toasted on both sides. Assemble by placing each pita on top of a sheet of foil or parchment paper. Drizzle 1/4 c. sauce down the center of the pita and place about 1 c. of vegetables on top of the sauce. Wrap foil or paper around pita and serve.

Makes 4 gyros. Total time 30 minutes.

Verdict:
When I told Blake that we were having eggplant gyros I think that he was less than excited. But he is a good sport. Blake likes meat in meals and I don't blame him. But I tell you what...Blake liked these and I really liked these. I am a big fan of feta. I think I have said that before but I do love feta. When I make these again...because I will...I will peel the eggplant. The skins were a little tough.

Walnut Blondie With Maple Butter Sauce

Ingredients:
1/2 t. baking powder
1/8 t. baking soda
1/8 t. salt
1 c. flour
1/4 c. walnuts, chopped
1/3 c. butter, melted
1 c. brown sugar, packed
1 egg, beaten
1 T. vanilla extract
1/2 c. white chocolate chips

For the sauce:
3/4 c. real maple syrup
1/2 c. butter
3/4 c. brown sugar
1/4 c. walnuts, chopped

Directions:
Preheat oven to 350.
Combine all dry ingredients. Add chopped nuts and mix well. Set aside.
Combine brown sugar to melted butter and mix well. Add eggs and vanilla extract and mix until combined.
Add flour mixture, a little at a time, to brown sugar mixture until well mixed. Stir in white chocolate chips. Spread out in a 9 inch pan. Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.
For the sauce combine maple syrup and butter in a small saucepan. Cook over low heat until butter is melted. Stir in brown sugar until completely dissolved.
Serve blondies warm with ice cream and sauce.

Makes 9 average servings or 4 big ones. Total time 30 minutes.

Verdict:
Oh these taste so good. Soo good! We have already ate these 3 times and I am not the biggest brownie fan but they are good. When you make these use real maple syrup.

Honey-Soy Grilled Pork Chops With Crunchy Bok Choy

For the pork:
4 pork chops
2 T. honey
1 t. soy sauce
1 t. ginger, peeled and finely grated
coarse salt and pepper

For the bok choy:
4 heads baby bok choy, halved lengthwise
1 T. toasted sesame oil

Directions:
Heat grill to high.
Combine honey, soy sauce, and ginger. Season pork chops with salt and pepper. Grill pork chops until cooked throughout about 5 to 7 min. Brush pork with glaze and grill for 30 seconds more on each side.
Drizzle sesame oil over bok choy season with salt and pepper and toss to coat. Grill until lightly charred on both sides about 1 to 3 minutes.
Serve pork with bok choy.

Makes 4. Total time 25 minutes.

Verdict:
These were fast and easy. They only take a couple of ingredients. The bok choy was good. I liked the sesame oil and the charring around the sides.

Thai Chicken and Noodle Salad

For salad:
1 1/4 lbs. chicken breasts, boneless, skinless, thinly sliced crosswise
coarse salt
3 1/2 oz. Chinese rice noodles, broken in half
1 T. vegetable oil
2 carrots, sliced into ribbons, with vegetable peeler
1 cucumber, halved lengthwise and thinly sliced crosswise
1/4 c. fresh basil, torn
bean sprouts, chopped peanuts, fresh mint, sliced green onions for garnish (optional)

For the dressing:
4 green onion whites, thinly sliced
2 garlic cloves, minced
1/2 c. soy sauce
1/4 c. rice vinegar
2 T. brown sugar
1 T. lime juice
1/2 t. anchovy paste
1/2 t. red pepper flakes

Directions for dressing:
Mix all ingredients together in a medium bowl.

For the salad:
Marinate chicken using half of the dressing and place in a resealable plastic bag. Marinate at room temperature for 30 minutes or refrigerate up to overnight.
Boil salted water in a medium size pot and cook noodles according to package directions. Rinse with cold water to stop cooking. Transfer to a platter.
Heat oil in a large skillet. Working in batches cook chicken until cooked through.
Top noodles with chicken and other toppings. Drizzle with reserved dressing.

Makes 4 servings. Total time 50 minutes.

Verdict:
I am a fan of Asian noodle bowl meals. I like them. I didn't use anchovy paste in the dressing because I didn't have any but my dressing tasted good with out it. If you don't want the dressing to be too spicy then you can decrease the amount of red pepper flakes that you put in.