Grilled Chicken Sandwich w/ Balsamic Vinaigrette

• Chicken - marinate and grill
• Balsamic Vinaigrette
• Bread - toasted
• Tomatoes - sliced
• Onion - sliced
• Lettuce / Greens
• Cheddar - melted on chicken 

Balsamic Vinaigrette: (about 1 cup)
1/4 cup balsamic vinegar

• 2 teaspoons dark brown sugar, optional
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup olive oil
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• (Courtesy : CrashNBurns)

Cajun Chicken Sandwich

Chicken Breasts, sliced in half
*Cajun Seasoning
Oil
Sandwich Rolls
Mayo
Garlic, minced
1 ½ t. Canned Chipotle Chiles in adobo, minced
Pepper Jack Cheese
Lettuce leaves
Tomato slices
- Season each chicken breast with Cajun seasoning. Heat oil in a large skillet, add chicken.  
- Combine mayo, garlic, and chipotle. 
- Toast sandwich rolls add cheese to the top half of the bun, and place under broiler until the cheese is nice and melted. 
- Slather the chipotle mayo on the bottom of the bun, then top with cooked Cajun chicken breast, tomato and lettuce.

* Cajun Spice Seasoning Mix

(Yield 1 1/2 cups)

3/4 cup salt
1/4 cup ground cayenne pepper

• 2 tablespoons ground white pepper
• 2 tablespoons ground black pepper
• 2 tablespoons paprika
• 2 tablespoons onion powder
• 2 tablespoons garlic powder

Chicken Quesadillas

Flour tortillas
2 lbs. chicken breasts
1/2 large red pepper , finely sliced
1/2 large green pepper, finely sliced
1 medium onion, chopped

• Chopped tomatoes
• 2 limes, juiced
• Whole serrano chiles, roughly chopped
• Garlic cloves, peeled and smashed
• 2 teaspoons dried cumin
• oil
• grated mexican cheese mix
• sour cream
• Salt and freshly ground black pepper
• Chopped fresh cilantro for garnish

Directions:

* Heat 1 pan and 1 grill.

* Season chicken with salt and pepper. Grill the chicken well on both sides. Remove chicken, chop into cubes and set aside. 

* Heat oil in a large saucepan over medium heat and saute onion, garlic, peppers, serrano and cumin for a few minutes. Remove from heat and add lime juice.

* Assemble and cook the tortillas:

Rub a cast iron skillet lightly with vegetable oil and heat over medium flame.

Sprinkle cheese all over the tortilla. Top with chicken, veggies, tomatoes and another tortilla. Toast on each side in the skillet until warmed through and cheese has completely melted. Repeat with the remaining ingredients.

* Garnish with fresh cilantro. Serve with sour cream, guacamole. 

Macaroni Salad

Yield : 6 Servings

Ingredients

• 2 cups dry elbow macaroni, cooked, rinsed, and drained
• 1/3 cup diced celery
• 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
• 1 tablespoon minced flat-leaf parsley
• 1/2 cup diced bell-peppers
• 1/2 cup prepared mayonnaise
• 3/4 teaspoon dry mustard
• 1 1/2 teaspoons sugar
• 1 1/2 tablespoons cider vinegar
• 3 tablespoons sour cream
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper

• Directions

  In a large bowl combine the macaroni, celery, onion, parsley and peppers, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Chicken Wings w/ Blue Cheese Dip

Wings:

• 1 tablespoon granulated garlic
• 1 tablespoon cayenne pepper
• 1 tablespoon dry mustard
• 1 tablespoon freshly cracked black pepper
• 1/2 teaspoon white pepper
• 2 teaspoons ground cumin
• 4 pounds chicken wings, sectioned into wings and drumettes

Sauce:

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 jalapeno, minced
• 2 tablespoons reserved spice mixture, from above
• 1 (12-ounce) bottle hot pepper sauce (recommended: Crystal hot sauce)
• 4 tablespoons butter
• 1 tablespoon white vinegar
• 1 tablespoon lime juice

Directions

* In a medium bowl, combine all of the spices. Remove and reserve 2 tablespoons of the mixture. Rinse the wings and pat dry. Add the wings to bowl with the spice mixture and stir to coat well. Loosely cover and refrigerate for 1 to 2 hours.

* Preheat the grill to medium-high heat with direct and indirect heat or preheat the oven to 375 degrees F.

For the grill: Cook the wings over direct heat until they are good and crispy, about 15 to 25 minutes. Turn them over and put them on indirect heat, turning frequently, as needed.

Oven method: Line a baking sheet with a nonstick wire rack. Arrange the wings on the rack and bake them for 45 to 55 minutes, turning halfway through.

* While the wings are grilling, in a medium saucepan over medium-high heat, add the olive oil, garlic and jalapeno. Saute for 1 minute, stirring constantly. Add the reserved 2 tablespoons of the spice mixture and 12 ounces of hot sauce. Bring to a simmer, add the butter, vinegar and lime juice. Hold warm until ready to serve.

When ready to serve, add the wings to a large serving bowl, pour in the sauce and toss.

Blue Cheese-Yogurt Dip:

• 1 pint thick Greek yogurt
• 3/4 cup crumbled domestic blue cheese
• 2 tablespoons finely chopped red onion
• 3 tablespoons finely sliced scallions
• Salt and freshly ground pepper

Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.