Simple Savory & Satisfying: cucumbers

Wednesday, September 10, 2014

Lemon Pepper Chicken Sandwiches

I so wished I had made more of the lemon pepper chicken so I could have made more of these sandwiches. I didn't know I could love lemon pepper chicken any more than I already did. The key to these sandwiches, other than the mouth-watering chicken, is the Italian seasoned canned tomatoes. Normally I'd used fresh tomatoes on a sandwich, but I didn't have any, and there were some leftover canned tomatoes in the fridge so I just went with it. Oh so good.

Ingredients:
3 lemon pepper chicken breasts, cooked and shredded (recipe 1, recipe 2--I used recipe 2)
8 pieces of sandwich bread
1 14.5-ounce can Italian seasoned canned tomatoes, drained
1 cup cheddar cheese, shredded
Mayo, optional
Onion, optional
Cucumber, optional

Directions:
Set oven to broil. Lightly grease baking sheet with cooking spray.

Shred the chicken breasts. Divide chicken, tomatoes, and cheese evenly among 4 slices of bread. Places the sandwiches open-faced on the baking sheet. Place the remaining 4 slices of bread on the baking sheet as well and broil until bread is toasted and cheese is melted, 1 to 2 minutes.

Remove from oven and add mayo, onions, or cucumber as desired.

Enjoy!

~Krissy

More Chicken Recipes:
Buffalo Chicken Dip
Captain Morgan Chicken with Ginger Rice
Chicken Enchiladas with Fire-Roasted Tomatoes
Chicken Patties
Chicken Stuffed with Ricotta, Pesto, and Sun-dried Tomatoes
Chicken with a Honey Mustard Sauce

Tuesday, August 5, 2014

Cucumber Chips

So my in-laws' vegetable garden produced an abundance of giant cucumbers. They kindly shared their bounty with us. But I don't like cucumbers. Eric does, but he has only eaten them in salads. Even Eric couldn't eat enough salads to use up three huge cucumbers. So I got creative. Rather Eric did. Since I like to make veggies into chips, he suggested cucumber chips.

Well, I finally found a cucumber I like. Eric liked them too. I seasoned mine with lemon pepper seasoning, but you could use plain old salt and pepper, garlic powder, or if you want something spicy, cayenne powder.

Ingredients:
Cucumber (I've found that smaller cucumbers work better)
Seasoning of choice
Cooking spray

Directions:
Line a microwave-safe plate with waxed paper and spray generously with cooking spray.

With a mandoline slice your cucumber into rounds that are just a step above paper thin (I use the second setting on my mandoline). If you make your slices too thick, they won't crisp.

Place your cucumber slices in a single layer on the plate. Sprinkle seasoning over the cucumber.
On high power, microwave for 4 to 6 minutes. Allow the chips to rest for 1 minute. Microwave for another 2 to 3 minutes or until light brown spots appear on the chips. Keep in mind each microwave cooks differently. My chips turned out best when cooked for 4 minutes then 3 minutes.

Remove from microwave. Beware, the plate will be very hot. Serve right away. Chips do not keep.