Start Saving Today!

Oct 13, 2009

Grilled Chicken Cuban Sandwiches

















Ingredients
FOR THE MARINADE:

2/3 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons fresh lime juice
Grated zest of 1 lime
1 garlic clove crushed through a press
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

4 boneless, skinless chicken breast halves, each about 6 ounces, lightly pounded to an even thickness
4 slices boiled ham or turkey ham, 1/8 inch thick, trimmed to fit chicken breasts
4 slices Swiss cheese, 1/8 inch thick, trimmed to fit chicken breasts
4 oblong soft sandwich rolls, halved lengthwise
Sweet pickle slices for serving

Preparation

1 To make the marinade, in a small bowl, whisk together the mayonnaise, mustard, lime juice and zest, garlic, salt and pepper. Transfer half of the mayonnaise mixture to a shallow glass dish. Add the chicken breasts and turn to coat. Cover and refrigerate for 1 hour. Cover and refrigerate the remaining mayonnaise mixture until ready to serve.

2 Meanwhile, build a charcoal fire in an outdoor grill with a cover and let burn until the coals are covered with white ash. Leave the coals heaped in the center of the grill; do not spread out. For a gas grill, preheat on high, then reduce the heat to medium.

3 Lightly oil the grill rack. For a charcoal grill, place the chicken breasts directly over the coals. Grill, turning once, just until seared on both sides, about 2 minutes per side. Transfer to the perimeter of the grill rack, not directly over the coals. Cover the grill and cook until the chicken breasts feel firm when pressed in the centers, about 10 minutes. Cover each breast with a slice of ham and a slice of cheese and cook until the cheese melts, about 1 minute. For a gas grill, cover and cook over medium heat, turning occasionally, for about 15 minutes total, adding the ham and cheese during the last minute.

4 Meanwhile, spread the rolls with the reserved mayonnaise mixture. Fill the rolls with the chicken breasts and pickles. Press the sandwiches together firmly. Return to the grill and cook, turning once, until the rolls are lightly toasted, about 2 minutes per side. Cut the sandwiches in half and serve hot.

5 Serves 4.

MIXES FOR JARS

Cafe Bavarian Mint Flavored Coffee


1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa
2 hard candy Peppermints

Process in a blender on liquify until well blended. Store in an
air tight container. Use by tablespoonfuls according to taste.
Spoon in cup and add hot water.


Cafe Cappuccino Flavored Coffee


1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1 Orange flavored piece of hard candy

Process in a blender on liquify until well blended. Store in an
air tight container. Use by tablespoonfuls according to taste.
Spoon in cup and add hot water.



Cafe Swiss Mocha Flavored Coffee


1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa

Process in a blender on liquify until well blended. Store in an
air tight container. Use by tablespoonfuls according to taste.
Spoon in cup and add hot water.


Cafe Viennese Flavored Coffee


1/4 C. Powered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1/2 tsp. Cinnamon

Process in a blender on liquify until well blended. Store in an
air tight container. Use by tablespoonfuls according to taste.
Spoon in cup and add hot water.


Cappuccino Mocha Mix


6 Tablespoons plus 2 teaspoons instant espresso coffee powder
3 Tablespoons plus 1 teaspoon unsweetened cocoa
1-1/4 cups powdered nondairy creamer, plain or Irish cream
1/2 cup plus 2 Tablespoons granulated sugar
2 teaspoons ground cinnamon

In a medium bowl, stir together espresso coffee powder, cocoa,
nondairy creamer, sugar and cinnamon. Store tightly covered.

For the gift label: "For each cup of cappuccino, measure
4 tablespoons mix into a coffee mug and stir in 6 oz. of boiling
water." Makes 2 1/2 cups of mix ( enough to 10 servings).


**********************************************************
Chicken Coating Mix


2 tb Parsley Flakes
1 tb Ground Marjoram
2 ts Ground Rosemary
1 ts Onion Salt
1 tb Ground Ginger
1 ts Ground Sage
1 tb Ground Oregano
1 tb Ground Thyme
1 ts Garlic Salt
1 tb Celery Salt
1 ts Pepper
1 tb Paprika

Combine all ingredients in a small bowl and blend well. Spoon mixture
into a small airtight container and label as Chicken Coating Mix.
Store in a cool dry place and use within 6 months. Makes about
1/2 Cup of mix.


Oven-Fried Chicken:

Combine 1-1/2 t of mix
3/4 cups Unbleached Flour
1/4 cup Instant Non-fat dry milk
2 t sugar
1/2 t salt
2/3 cup of hot water
2 T vegetable oil in a medium bowl. Preheat the oven to 425
degrees F. (220 degrees C.). Dip cut up fryer (2 1/2 to 3 lbs
total weight) chicken in the batter that has been well blended.
Place coated chicken pieces on a baking sheet and bake uncovered
40 to 50 minutes, until golden brown and tender.

VARIATIONS: Coat chicken with mix and 1 cup of flour, that has been
well blended, and fry in hot oil.

Substitute 1 cup PANCAKE MIX or packaged pancake mix for flour,
dry milk, sugar, baking powder and salt.


CHOCOLATE CHIP COOKIE MIX


9 c. flour
4 tsp. baking soda
2 tsp. salt
3 c. firmly packed dark brown sugar
3 c. granulated sugar
4 c. vegetable shortening*
2 c. chopped pecans
2 (12 oz.) pkg. semi-sweet real chocolate chips

Cookies:
1 bag mix and thaw slightly.
1/2 teaspoon vanilla
1 egg slightly beaten

*You can use butter instead of shortening, but then mix must be
kept in the refrigerator or freezer.

Combine dry ingredients in large bowl. Mix in shortening, using
fingers. Then stir in nuts and chocolate chips. Store in airtight
container in cool dry place or measure 3 1/2 cups mix into freezer
bags, seal and freeze. Will keep up to 6 months in freezer.

To make cookies: Remove 1 bag mix and thaw slightly. Mix 1/2
teaspoon vanilla with 1 egg slightly beaten. Mix in cookie mix.
This batter is slightly heavy. Drop by teaspoonfuls or
tablespoonfuls onto greased cookie sheet. Bake in 375 degrees oven
for 10 to 12 minutes for larger cookies and 8 to 10 minutes for
smaller cookies. Pat down mix if flatter cookies are desired.
Cool slightly, then remove. Cookies may be frozen after baking.
Each 3 1/2 cups of mix makes approximately 2 to 2 1/2 dozen cookies.


Chocolate Pudding Mix


2 1/2 cups instant nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweeteened cocoa

Mix all ingredients together until they are well blended. Store in
a large airtight container or jar.

To use: Make sure you stir mix before using - then measure out 2/3
cup of mix in a medium saucepan. Add 2 cups milk, one teaspoon vanilla
and one tablespoon butter and cook over low heat stirring constantly
until mixture comes to a boil. Continue cooking and stirring for one
minute. Remove from heat - cool. May be placed in individual
serving bowls then cooled.

Cookie Mix in a Jar


1 cup brown sugar
1/2 cup white sugar
1-1/2 cups semisweet chocolate chips
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda

1 Mix the salt and baking soda in with the flour, then layer the
ingredients into the jar. Use scissors to cut a 9 inch-diameter
circle from calico. Place over lid and secure with rubber band.
Tie on a raffia or ribbon bow to cover rubber band.
2 Enclose a card with the following mixing and baking directions:
3 Chocolate Chip Cookies Preheat oven to 375 degrees F (190 degrees C).
4 Sift dry ingredients through a colander to separate the chocolate
chips from other ingredients.
5 Beat 1 cup of unsalted butter or margarine in a medium bowl. Beat
sifted ingredients into butter until blended.
6 In a small bowl, beat 1 egg with 1 teaspoon of vanilla.
7 Mix beaten egg mixture into butter mixture until blended. Stir in
chocolate chips.
8 Drop teaspoonfuls of batter, spaced well apart, onto a greased
cookie sheet. Bake 8 minutes or until lightly browned. Makes 4
dozen cookies.



Cookie Mix in A Jar II


1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/4 cups rolled oats
1 (5.5 ounce) chocolate bar
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 cup semisweet chocolate chips

1 (Use a funnel that has a 2-inch opening, to layer nicely in jar.)
With wire whisk, mix flour, baking powder, and baking soda. Pour
into jar, pack down level with heavy object.
2 Mix oatmeal in a blender. Grate chocolate bar and mix into the
oatmeal. Pack on top of flour in jar.
3 Add white sugar and pack down. Add brown sugar and pack down.
Layer chopped nuts on top of brown sugar. Finish layering jar
with mini or regular chocolate chips until even with the top
(no more than 1/2 cup).
4 RECIPE TO ATTACH TO JAR: Preheat oven to 375 degrees F (190
degrees C). Spoon chocolate chips and nuts into small bowl, set
aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup
margarine or butter, cream well. Add 1 egg and 1/2 teaspoon
vanilla, mix well. Pour oatmeal and flour mixture from jar into
bowl, mix thoroughly. Roll into walnut size balls, place on
slightly greased cookie sheet 2 inches apart. Bake for 8 to 10
min. INGREDIENTS: flour, oatmeal, brown and white sugars,
baking soda,baking powder, grated chocolate, chocolate chips,
nuts. Makes 3 dozen


Creole Seasoning Mix


2 tablespoons plus 1-1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper

Combine all ingredients. Yield: 1 gift ( about 1/2 cup ). Place
in a pretty jar tied with a ribbon. Attach these instructions for
use: Use to season chicken seafood, steak or vegetables.


DILL DIP


1 teaspoon dill weed
1 teaspoon accent (optional)
1 teaspoon season salt
1 teaspoon onion flakes
1 teaspoon parsley flakes

Combine all and place on a piece of foil and wrap, or place in a
small container. To use: combine with 1 cup sour cream and one cup
Miracle Whip in a small bowl. Refrigerate for at least 2 hours to
allow the flavors to blend. This makes an excellent vegetable dip
as well as one for chips.

Favorite Fish Seasoning Mix


2 cups yellow cornmeal
1 cup all-purpose flour
2 tsp. paprika
1 tsp. dried parsley flakes, crushed
1 tsp. salt
1 tsp. celery salt
1 tsp. onion salt
1 tsp. lemon pepper
1/2 tsp. ground red pepper

In a large bowl, combine all ingredinets and mix well. Store in a resealable
plastic bag or jar. Makes about 3 cups mix and will coat about 4 pouns of fish.

To serve: In a deep skillet, 1 1/2 inches of vegetable oil to 375 degrees. In a
small bowl, combine 1 egg and 1 cup butter milk. Dip fish into egg mixture.
Place in bag of mix; shake until fish is well coated. Fry until fish is golden
brown and flakes easily with fork. Drain on paper towels and serve.


GROUND BEEF MASTER MIX



5 Tbsp. butter
5 lb. ground beef
2-1/2 c. chopped onions
1 c. chopped green pepper
5 c. chopped celery
5 cans tomato soup, undiluted
5 (15 oz.) cans tomato sauce
5 tsp. salt
1/2 tsp. black pepper

Melt butter over low heat in 8-quart skillet or roaster. Crumble
beef into container and increase heat. When red color disappears,
add onions, green pepper and celery. Cook just until vegetables
are tender. Add soup, tomato sauce, salt and pepper. Cover and
bake in oven for 1/2 hour, stirring occasionally. Cool and divide
into 5 freezer containers. May be thawed and used for a variety
of family meals (chili, beefaroni, pizza, spaghetti, Sloppy Joes
and Spanish rice).



Herbed Rice Mix


1 package ( 3 ponds ) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried tarragon
3 to 4 teaspoons salt
2 teaspoons pepper

ADDITIONAL INGREDIENTS:

2/3 cup water
1 tablespoon butter or margarine

Combine the first eight ingredients; mix well. If giving for gifts
place two cups each in a jar: makes 40 batches ( 10 cups total ).

INSTRUCTIONS TO ATTACH TO JAR:

To prepare one serving of rice: In sauce pan over medium heat, bring
water and butter to a boil. Add 1/4 cup rice mixture. Reduce heat;
cover and simmer for 20 minutes. Remove from heat; let stand for 5
minutes or until liquid is absorbed. Fluff with a fork.
Yield: 1 serving.

NOTE: To prepare more than 1 serving, multiply the rice mix, water
and butter by the total number or desired servings and cook as
directed.

Brownies In A Jar

Brownies In A Jar


2-1/4 cups white sugar
2/3 cup cocoa
1/2 cup chopped pecans
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

1 Pour sugar into a clean and dry one quart jar. Press down firmly.
2 Add cocoa powder and press down firmly. Pour in chopped pecans,
making sure pecans are evenly layered in the jar. Combine flour,
baking powder and salt. Pour into jar and seal.
3 Attach the following directions to the jar: Empty mix into large
bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or
margarine and 4 slightly beaten eggs. Mix until completely blended.
Spread batter into a lightly greased or sprayed 9 x 13 inch pan.
Bake at 350 degrees F (180 degrees C) for 30 minutes or until done.
Cool in pan. Cut into 2 inch squares. Makes 2 dozen.

MIXES IN A JAR

HOLIDAYS ARE COMING UP ON US FAST, SO HERE IS MY PERSONAL FAVORITE MIXES TO USE AS
A GIFT FOR THAT SPECIAL SOMEONE.
ENJOY
Bacon-Flavoured Dip Mix


2 tb Instant Bacon Bits
1 tsp Instant Beef Bouillon
1 tb Instant Minced Onion
1/8 tsp Minced Garlic

Combine all ingredients in a small bowl; blend well. Spoon mixture
onto a 6-inch square of aluminum foil and fold to make airtight.
Label as Bacon-Flavored Dip Mix. Store in a cool, dry place and
use within 6 months.

Makes 1 package (about 3 T) of mix.

Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of
mix. Chill at least 1 hour before serving. Makes about 1 cup of
dip.

VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or
1 (8 oz) package of softened cream cheese for sour cream.