Pesto Chicken Salad Sandwich

I just finished eating this sandwich:

It was so easy.  And, fast (like, 10-15 minutes from start to finish, fast).  And gooooooooooood.  I inhaled it and then felt very happy.  I felt obligated to share this recipe as soon as possible because of its delicious goodness.

Enjoy!    


PESTO CHICKEN SALAD SANDWICHES

Pesto: 

• 3/4 cup fresh basil leaves
• 2 cloves garlic
• 3 tablespoons pine nuts
• 1/2 cup grated parmesan
• 1/3 cup olive oil 
• Kosher salt, to taste
• black pepper, to taste

Sandwich:

• 2 cups chicken, cooked and shredded
• 1/4 cup Greek (or regular) plain yogurt
• arugula or spinach
• tomatoes, sliced
• mozzarella, sliced 
• baguette or sliced artisan bread, toasted 

Combine basil, garlic, pine nuts, and parmesan in the bowl of a food processor.  

With the motor running, add olive oil in a slow stream until emulsified.  

Season with salt and pepper to taste.  

In a large bowl, combine chicken, pesto, yogurt, and salt and pepper, to taste.  

Serve on baguettes or artisan bread. topped with arugula, sliced tomatoes, and sliced mozzarella.  I toasted the artisan bread with the mozzarella on it so the bread was toasty and the cheese was melty and delicious.  YUM!  

Source:  Damn Delicious 

Homemade Taco Seasoning

I made this homemade taco seasoning as Christmas gifts for my teammates at school.  I opted to leave it in layers and put instructions on the tag to shake well before using.  Doesn't it look pretty?  Homemade taco seasoning = practical gift.  I like practical.

 

HOMEMADE TACO SEASONING

• 1/2 cup chili powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried oregano
• 4 teaspoons paprika
• 4 tablespoons ground cumin
• 8 teaspoons table salt
• 4 teaspoons black pepper
• 1/8 teaspoon cayenne

NOTE:  These amounts make a pretty hefty portion.  I think it's nice to make a bunch and have it on hand.  But, if you'd prefer to make only a small amount, see portions below:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• pinch of cayenne pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon table salt
• 1/2 teaspoon black pepper

Source: Mel's Kitchen Cafe 

White Chicken Chili

I've been making this yummy soup for a long time.  I came across a very similar version online which reminded me that I need to document its goodness.

This time I added cream.  I've always made it without and it's still really delicious, but I really liked the creamy version.  You can go either way.

As always with soup, make it ahead of time, if possible, and let the flavors blend.  

WHITE CHICKEN CHILI

• olive oil
• 1 medium onion, chopped
• 3 cloves garlic
• 1 teaspoon Kosher salt
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne (optional)
• 2 cups chicken broth
• 2 cans (16 ounce) white beans
• 2 cans (4 ounce) green chilies 
• 2 cups chicken, cooked and shredded 
• 1 cup cream (optional)
• 1 cup chopped cilantro
• additional chopped cilantro, for garnish
• shredded jack cheese, for garnish
• paprika, for garnish

In a medium-sized saucepan, heat olive oil and cook onions, stirring occasionally, until softened, about 3-5 minutes.  

Add garlic and cook for a minute.  

Add salt, cumin, oregano, pepper and cayenne (if using).  Saute for another minute, until fragrant.  

Add chicken broth, white beans, and green chilies.  

Bring to a boil, then reduce to a simmer and cook for 30 minutes.  

NOTE: Be sure to bring the soup to a boil, otherwise the beans will not be sufficiently cooked.  

Add chicken, cream, and cilantro.  Cook until warmed through.  

Serve topped with cilantro, shredded jack cheese, and paprika, if desired.  

Source:  Annie's Eats