45 Minute Bread Sticks

If you are looking for a great breadstick recipe and are a little short on time just start this dough and continue to prep your dinner. Start to finish these light and tasty breadsticks are finished in 45 minutes.

This recipe will be used often in our home. I found this great recipe here.

Quick and Easy Breadsticks

(Printable Version)

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
3 1/2- 4 C flour
1/4 C butter
3/4 C grated Parmesan or mozzarella cheese
Johnny's Garlic Seasoning (or seasoning of choice)

1. Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes.
2. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes.
3. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet).
4. Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape.
5. Spread the dough out flat onto the pan until it reaches all of the edges. Doing all of the spreading and cutting of these bread sticks, in the pan makes cleaning up your counter so much easier!
6. Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle the Johnny's Garlic Seasoning all over the dough, and then the Parmesan cheese.
7. With a pizza cutter cut the dough into three rows lengthwise, and then into about 12 little height wise rows.
8. Put the pan into a 170 degree oven for about 7-10 minutes. The breadsticks should rise about 1 inch.
9. Turn you oven up to 350 and bake for about 12 minutes, or until golden brown.
10. When they come out of the oven let them sit and rest again for about 5 minutes. Then redefine your cutting lines with the pizza cutter.

Easton's Garlic Bread

We made pasta for dinner and Easton my 14 year old son made this tasty bread. He typed up the recipe for you to enjoy.

Ingredients:

1 loaf of Italian bread
olive oil
fresh garlic
oregano
salt

Directions
1. slice bread into 2 half's
2.brush olive oil on each half with a pastry brush
3.chop fresh garlic
4. sprinkle garlic on (to taste)
5. sprinkle on basil
6. add salt
7. set oven to broil
8. cook till edges are brown

EAT!!!

Crock Pot Baked Potatoes

Recipe for Crockpot Baked Potatoes . Easy slow cooked baked potatoes. Since I only have 1 oven in the "rental"I used this method today and it turned out great, I needed the oven for slow cooking my ribs. Can't wait for my new house and double ovens again. I will definitely use this method again
(Printable Version )

Ingredients:

• 12 potatoes, more or less (I used 6 large potatoes)
  
• foil for wrapping potatoes

Preparation:

Prick potatoes with fork and wrap each potato in foil. Fill dry crockpot with the wrapped potatoes. Cover and cook on LOW 8 to 10 hours, until potatoes are tender. Prick with a fork to check.

Homestyle Baked Yams

This is one of those recipes that isn't really a recipe. My family loves this version of baked yams for the Holidays.

Homestyle Baked Candied Yams
(Printable Version)

5 large yams (peeled and cut into 1/2 inch to 1 inch cubes )
1 cube butter
2/3 to 1 Cup Brown Sugar
2 cups of mini marshmallows (or more if you prefer)

Place the cubed yams in a 9x13 baking dish. Cut the butter into small pieces and dot the yams with them. Sprinkle brown sugar evenly on top of the yams and butter. Finally sprinkle marshmallows on top and cover tightly with foil.

Bake at 350* for about 1 to 1/2 hours or until fork tender. When you uncover the pan be careful and watch for steam escaping. The marshmallows will have disappeared, gently stir the yams. They are ready to serve at this point or ,(You can at this point and sprinkle with additional marshmallows and bake uncovered just until the marshmallow are toasted and not completely melted)

Celery Herb Stuffing

When I saw this recipe I knew I had to try it. It is so much better than using the dried stuffing mixes that you find in the store. It is worth the extra effort. I followed Melanie's at My Kitchen Cafe's advice and toasted my bread in the oven last night. It made for an easy prep today. Visit My Kitchen Cafe for some other great Thanksgiving recipes. Enjoy, we sure did.

Celery Herb Stuffing from My Kitchen Cafe
(Printable Version )

*Makes a 9X13-inch dish*

7 tablespoons butter, plus more for dish and baking
1 loaf rustic/artisan/crusty white bread, cut into 1/2-inch cubes (about 9 1/2 cups bread cubes)
Salt and Pepper to taste
2 tablespoons extra-virgin olive oil
5 celery stalks, thinly sliced on the diagonal
2 medium onions, halved lengthwise and thinly sliced in half-moons
2 cloves garlic, finely chopped
1/2 to 2 cups chicken broth
1/2 teaspoon poultry seasoning
3 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary (rubbed between fingers to crumble lightly)
3 to 4 large eggs, lightly beaten

Preheat the oven to 350°. Melt 5 tablespoons butter in the microwave. Toss with bread cubes in a large bowl. Spread in a single layer on 1 or 2 rimmed baking sheets. Toast in the oven, tossing once, until golden, about 20 minutes. Let cool completely.

Heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 10 minutes.

To bake all of the stuffing in the oven: Put vegetable mixture and toasted bread into large bowl. Stir in poultry seasoning, herbs, and 2 cups broth into stuffing. Stir in 4 eggs until bread mixture is well coated. Spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Cover with foil, and bake in a 375° oven for 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more.

To stuff inside of turkey: Put vegetable mixture and toasted bread into a bowl. Stir in 1 cup broth, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs. Stuff inside of turkey and bake.

Stuffed Pizza Rolls

Stuffed Pizza Rolls as seen on Our Best Bites
(Printable Version)
1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.(I baked mine at 375* for approx. 15 minutes)

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares
Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) You just need to be able to enclose the toppings in the dough so keep that in mind.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I tried both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. (In lieu of the Parmesan, garlic, and Italian seasoning you could substitute garlic bread seasoning.)

Baked Taquitos

This is a perfect Game day meal!!! I used the southwestern beef I posted a few days ago for the filling.....They turned out great.
Taquitos

Ingredients:
Small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray ( used olive oil cooking spray)

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
1. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of meat mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.Then roll it up as tight as you can.
2. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Looking for a freezer meal idea
Freezer instructions:!
Taquitos are definitely best right after cooking, so if you're not going to use all of them, plan ahead and freeze some. I bake just enough for my little family to eat for a meal and then freeze the rest in dinner-sized portions. Then you can pull them out for a quick meal, appetizer or snack any time! To freeze Make as noted above through the step where you sprinkle the tops of the taquitos with salt. Place in a dish a single layer, not touching each other and set in the freezer. After frozen, place in zip-top bag, foodsaver bag, or any other air tight container. To cook, preheat oven to 425. Place frozen taquitos on a baking sheet in a single layer and bake until edges are golden brown. (Usually about 30 minutes)

Milk Boiled Corn onThe Cob

Milk Boiled Corn on the Cob Recipe
This is the BEST recipe for corn on the cob --- do not add in any salt to the water as it will make the corn tough

15 min | 5 min prep
SERVES 6 -8
• 6-8 ears corn, husks and silk removed
• water
• 1 cup milk
• 1/4 cup whipping cream, unwhipped (or use 1-1/4 cups milk)
• 1/3 cup sugar (can use more sugar)
• 1/4 cup butter (optional and to add to the water)
1. Fill a large stock pot half full with water (use a large enough pot to hold all the corn).
2. Add in the cream, milk, sugar and butter.
3. Bring to a boil, then add in the corn cobs.
4. Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.
5. Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve.
6. Serve with butter and salt to taste.
7. Delicious!

Chicken Fried Steak

We went to Gren River to see my Family and my sister Tonya made us a great dinner of Chicken Fried Steak. I realized I hadn't ever posted my recipe so here it is. The ultimate farm comfort food.

Chicken Fried Steak with Pan Drippings Cream Gravy
Serves 4 to 5
Chicken-fried steak is beef, usually round steak, tenderized, then dipped in a mixture of egg and milk. Country fried steak is another name for the dish, often made without the egg batter. Just dredge in seasoned flour, without the egg coating. The dish is known as chicken fried steak because of the similar cooking method to fried chicken.
This recipe calls for cube steaks, but a good round steak will also do. Just ask your local butcher to run them through the tenderizer. You can tenderize them yourself with a mallet. (A suggested method is listed below for you.)
4 cube steaks, tenderized beef cutlets. (Follow Safe Food Handling Instructions)
OR, that you've tenderized yourself (see next step)
Cut a 1-1/2 to 2 pounds round steak into 4 or 5 serving-size portions.
Place the cut pieces between sheets of plastic wrap or wax paper.
On a strong surface, pound with a meat mallet until thin and tender.
1 large fresh egg, beaten, for dip.
1/4 cup of fresh milk for dip, check the expiration date.
1 1/2 cups, all purpose flour.
Cooking oil or melted shortening, as required.
1/2 teaspoon salt, plain or iodized.
1/2 teaspoon freshly ground black pepper.
1/4 teaspoon Paprika.
1 cup of fresh milk, (room temperature) for pan gravy.
1/2 to 3/4 cup of water, for pan gravy.
1. Beat together the egg and milk mixture and set aside.
2. Mix together the salt, black pepper, and paprika and sprinkle on both sides of beef cutlets. Add leftover spice mixture to the flour.
3. Dredge the chicken fried steak cutlets in flour, seasoned with salt, pepper, and paprika, shaking off the excess flour.
4. Then dip each cutlet in the egg and milk mixture, then back into the seasoned flour. (Your hands are going to get messy at this point in the recipe, or use a pair of metal cooking tongs.)
5. Set the coated cutlets aside on a piece of waxed paper. HINT: Save the extra seasoned flour for the gravy.
6. Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready for the chicken fried steak cutlets.
7. With a long-handled tong or a fork, carefully place each chicken fried steak cutlet into the hot oil. Cooking Caution: Protect yourself from the popping grease that may result when the moist cutlet enters the hot oil.
8. Fry cutlets on both sides, for about 2 to 3 minutes per side, turning once, until goldish brown.
9. Reduce the heat to low, cover skillet and cook 4 or 5 minutes more, or until cutlets are cooked through.
10. Drain the hot cutlets on paper towels. Keep the chicken fried steak warm by wrapping in foil and keeping in a warm oven.

Hawaiian Haystacks

Hawaiian Haystacks ( no cream of chicken soup here)

I came up with this version due to the fact that I am not big on using cream of chicken soup as a gravy………. Hope you like it as much as we did.


Sauce:
3 cups of chicken cooked and chopped and seasoned with salt and pepper
1 small onion diced
6 TBS butter
1/3 C Flour (heaping)
4 Cups of Chicken Stock
1 Cup of Half and Half (I used fat free)
Directions:
Cook rice with rice cooker, amount for number of people to feed.
Meanwhile : In a large saucepan sauté onion in butter over medium heat. Once the onions become translucent ,add the flour.
Stir in chicken stock and wisk until well blended. Add the chicken and half and half. Heat until warm throughout (do not boil)
Use toppings to suit your tastes…… Some Choices to consider
• cooked rice, sliced mushrooms
• pineapple tidbits and mandarin oranges, maraschino cherries
• chopped green onion ,olives, green pepper
• grated cheddar cheese , coconut
• slivered almonds,chow mein noodles
• celery, peas and carrots ,tomatoes
AND ANYTHING ELSE THAT SOUNDS YUMMY TO YOU

Layer on plate: Rice, Chicken gravy and any topping that suits your taste…..
Chow mein noodles, Soup mixture, Pineapple, Cheese, Celery, Green onions, Coconut, Almonds, and Soy sauce etc. !!

Grilled Pizza Crust (like Flat bread Pizza)

We made this great pizza on the grill tonight. It can be topped with any toppings you wish. I thought it was very similar to the pizza at "Flat Bread Pizza ". My favorite is fresh tomato, garlic and basil. The kids like cheese and pepperoni.
Grilled Pizza Crust adapted from Craig Priebe
Up to 25 percent of the flour could be whole wheat. Any more than that, and the dough becomes too dense, heavy, and won’t rise enough. This recipe is easily doubled. Ingredients:
¾ cup warm water
1 packet active dry yeast (about 2¼ teaspoons)
½ teaspoon sugar
1½ cups unbleached flour
¼ cup whole wheat flour
1 teaspoon kosher salt
2 tablespoons cornmeal, preferably white, plus additional for the pan
2 tablespoons extra virgin olive oil, plus ¼ teaspoon for the bowl

Makes: two 12-inch (30 cm) pizzas
1. Pour the warm water into a small bowl or measuring cup. (If the water is too hot, the yeast will die. If too cold, it will not activate.) Add the yeast and sugar and stir until the yeast dissolves into a smooth beige color. Let it stand on your counter for about 5 minutes to prove that the yeasted water is active. A thin layer of foam will appear at the top, indicating that the batch is good.
2. Kneading with a stand mixer: Add the flours, salt, and cornmeal to a 4- or 5- quart (4 or 5 liter) standing mixing bowl. Use the dough hook attachment on the lowest speed to mix the dry ingredients. Add the yeasted water and the 2 tablespoons of olive oil. Mix on the slowest speed to allow the ingredients to come together. You may need to scrape down the sides with a spatula. Then move to medium-high speed and knead for 2 minutes. The batter should form a ball, unless it’s too wet or sticky. If so, add only enough flour to prevent it from sticking. The dough should come off the sides cleanly and form a ball.

Kneading by hand: Measure the flours, salt, and cornmeal into a large bowl. Add the yeasted water and the 2 tablespoons of olive oil. Mix well, stirring with a strong spoon. Lightly flour a clean, dry countertop. Form a ball of dough, place it on the counter, and press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough for about 8 minutes until the dough is smooth. (You will feel the dough change. It will soften and become more elastic.) Add only enough flour to prevent it from sticking.

3. Put the remaining ¼ teaspoon of olive oil in a medium bowl. The dough will be sticky, so flour your hands before picking it up, and place it in the bowl. Turn it over several times until it is coated in oil. This prevents a crust from forming on its surface as it rises.
4. Cover with plastic wrap, and place in a draft-free, warm place, 70° to 80°F (20° to 25°C), for 1 hour, until it rises to almost double in appearance.
5. Chill the dough in the refrigerator overnight, or for 1 hour to firm it up. Since this dough is slightly sticky, chilling the dough makes it easier to roll out. Chilling it overnight gives the dough more flavor and texture. Dough will keep in the refrigerator for 3 days.
Note: This recipe makes two crusts. If you’re planning to prepare only one pizza, grill the second crust anyway, because it will keep better than dough. Crusts keep in the refrigerator for 3 days, or for up to 3 months in the freezer. Then you’ll be ready to grill pizza anytime. You can even cheat by cooking the pizza in the oven. Try 400° (200°C) for 12 minutes, and check toward the end to avoid burning. Put the frozen crust right onto the grill. It will only take a minute to thaw. Or defrost it in the refrigerator or at room temperature; it will thaw quickly, within a half hour.
Whether you grill indoors with a cast iron pan on the stove top, or fire up a charcoal or gas grill outside - you'll be amazed at the results if you follow these basic steps for grilling pizza.

Roll out the dough with smooth even strokes, using a rolling pin, until it is about 12 inches in diameter and about 1/8 of an inch thick. Place the dough on a flat surface, such as an inverted cookie sheet.
Heat the grill to medium high.
Hold the cookie sheet over the grill and slide the dough onto the grill’s surface. Make sure the crust falls flat onto the grill.
The dough should take about 3 minutes to brown. It bubbles as it cooks.
When the crust has browned, remove it from the grill. Turn the crust over to the browned side. Top it with your favorite pizza toppings.
Slide the pizza onto the grill and brown the bottom for 3 to 5 minutes, until browned and crispy.
Remove the pizza by carefully sliding it back onto the cookie sheet. Cut and serve.

Sauce:
1 8 Oz Can Tomato Sauce
1 tsp Dry Oregano
1/2 tsp Marjoram
1/2 tsp Dry Basil
1/2 tsp Garlic salt
Combine and let sit for 1 hour while the dough rises.




This is what the bottom of my pizza looked like.........yummy!!

Baby Back Ribs ......

I found this great recipe at Taste of Home The sauce was really yummy and not too smoky.The dry rub really enhanced the flavor of the ribs. My family thought these were great.

Best Baby-Back Ribs ( I doubled the recipe for my famiy and had leftovers)
(Printable Version)
SERVINGS: 4
METHOD: Baked and grilled
TIME: Prep: 10 min.
Bake: 3 hours
Ingredients:
• 4 pounds pork baby back ribs
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon pepper
• 1 medium onion, sliced
• 1 cup ketchup
• 1 cup chili sauce
• 1/4 cup packed brown sugar
• 1 tablespoon dried minced onion
• 1 tablespoon Liquid Smoke, optional
• 1 tablespoon molasses
Directions:
Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 2-1/2 hours.
In a large bowl, combine the remaining ingredients and Liquid
Smoke if desired. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. Cover and bake 30 minutes longer or until ribs are tender. ( I threw them on the BBQ for a great grill flair) Serve with remaining sauce. Yield: 4 servings.

General Tso's Chicken with Coconut Rice

General Tso's Chicken
Ingredients:
1 pound chicken thighs, boneless
1 tablespoon light soy sauce
1 egg, lightly beaten
freshly ground black or white pepper, to taste
Cornstarch, as needed
Sauce:
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
2 teaspoons Chinese rice wine or dry sherry
1 tablespoon granulated sugar
3 tablespoons chicken broth or water
1 tablespoon minced ginger
2 teaspoons minced garlic
2 teaspoons cornstarch for thickening sauce, optional
Other:
3 green onions (spring onions, scallions)
5 to 10 small dried red chilli peppers, according to taste
3 - 4 cups oil for deep-frying and stir-frying, as needed
Preparation:
1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.
2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.
3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 - 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.
4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).
6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 - 2 minutes to thicken.
7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately.


Coconut Rice

Serves:
6 servings

Ingredients
• 2 cups jasmine rice
• 1 1/2 cups water
• 1 cup canned unsweetened coconut milk
• 1 teaspoon kosher salt
Directions
Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.
I used my rice cooker following the above recipe and it turned out perfect

Grilled Chicken Pasta in a Tomato Cream Sauce

Grilled Chicken Pasta in a Tomato Cream Sauce from Amanda's Recipes
1 lb boneless, skinless chicken breasts
Montreal Steak seasoning
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded
Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.

Grilled Honey Lime Chicken Sandwiches

This is a great summer BBQ alternative to Grilled Hamburgers. Everyone enjoyed the combinations of flavor.

Grilled Honey Lime Chicken Sandwiches
Recipe courtesy Rachael Ray
Serves:
4 sandwiches

Ingredients
1 lime, juiced
2 tablespoons honey
1 rounded teaspoon cumin
A handful cilantro, finely chopped, about 1/2 tablespoons
2 tablespoons extra-virgin olive oil, canola, or corn oil
4 (6 to 8-ounce) boneless skinless chicken breast
1 teaspoon grill seasoning blend or coarse salt and pepper

Toppings:

lettuce, tomato, red onion, and sliced avocado
1 cup prepared salsa verde
4 crusty rolls, split

Directions
Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
Grill chicken on an indoor electric grill or outdoor grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment.