American

BBQ Grilled Cheese Chicken Sandwich with Chipotle Fries

June 10, 2013 by The Partial Ingredients

The messiest foods are the best foods, especially when we’re talking about sandwiches. If the sandwich can’t be contained inside two pieces of bread it’s gotta be good! This sandwich has a lot of good things going for it: shredded chicken smothered in spicy BBQ sauce, caramelized onions, and sharp cheddar cheese. Since barbeque sauce is a staple in my kitchen, I just make my own since it’s so easy. This sandwich packs a ton of flavor! The combination of the melted sharp cheddar with the flavors of the BBQ sauce and caramelized onions was so tasty. I served the sandwich alongside some smoky chipotle fries. I will definitely be making this again!

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BBQ Chicken Sandwich with Melted Gruyere

April 7, 2013 by The Partial Ingredients

The days are getting longer and each day feels a little bit closer to summer time! And what says summer more than barbeque grilled chicken sandwiches? I chose a simple recipe for barbeque sauce made with molasses, garlic, apple cider vinegar, and chipotle peppers. Then as a side I made some baked potato fries served with malt vinegar. I chose a smoky Gruyere cheese to go with the sandwich which paired very will with the flavors of the barbeque sauce. This was a tasty dish that I will definitely make again this summer!

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Irish Soda Bread Cranberry Scones

March 13, 2013 by The Partial Ingredients

Whenever I’ve picked up store bought scones I’ve always been disappointed. This year with Saint Patrick’s Day around the corner I came across a recipe for these Irish Soda Bread Scones. Determined to like scones, I gave this recipe a try. The recipe was originally made as a full loaf bread so I don’t know how traditional these are to scone recipes. The fluffy, dense texture on the inside and the rough exterior was very scone-like. If it tastes like a scone and looks like a scone, it’s a scone right? It was fair enough for me, especially since these were so delicious. I loved the bursts of sweet and tart from the cranberries, which paired well with the caraway. Next time I might go a little crazy and add orange or lemon zest to the dough and see how that turns out.

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Turkey Burger with Caramelized Onions, Gruyere and Sage Mayo

September 21, 2012 by The Partial Ingredients

Turkey burgers are the perfect alternative to beef burgers because they are versatile and have great flavor. I had never tried turkey burgers before and I was surprised by how tasty they were! This recipe ended up being a celebration of the end of summer and a good way to tie two seasons together. The burgers were juicy and charred, and went perfectly with the caramelized onions and smoky gruyere. I chose sweet potato fries for a side and they were really good with the burger. The sage mayo was another great accompaniment with the turkey burger as well. The recipe is similar to last Thanksgiving’s Roasted Butternut Squash recipe with caramelized onions and gruyere. The sandwich reminded me of a summer version of Thanksgiving dinner, and just as tasty too!

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Olive & Dill Deviled Eggs

February 29, 2012 by The Partial Ingredients

I am a big fan of deviled eggs and there are so many good recipes to choose from. For lunch, I made a batch of black olive and dill deviled eggs which turned out to be really good. The key to making good deviled eggs is a properly cooked hard-boiled egg (which is harder than it seems). The yolk should be moist on the inside, have a smooth uniform color, and not be too flaky. Use older eggs, not fresh eggs for hard-boiling. I had success cooking the eggs on a low boil for 5 minutes, turning off the heat, and running them under cold water/refrigerating them for 15 minutes to cool off. Cooling the eggs in the refrigerator allows for easier peeling and it helps prevent the eggs from cooking after they are removed from the water. After the hard part is over, the fun part can begin–choosing the ingredients to use in the deviled eggs. The standard is mayonnaise and dijon mustard with a dusting of paprika. You can add bacon, pickles, chives, etc. Basically the possibilities are endless with deviled eggs.

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Pulled Moroccan Chicken Sandwich with Roasted Red Peppers and Yogurt Dill Dressing

February 27, 2012 by The Partial Ingredients

Whenever I have leftovers I try to think of creative ways to use them. I had two chicken thighs from the Moroccan Chicken I made the other day and I decided to make a pulled chicken sandwich out of the leftovers. I recently made some Moroccan yogurt and dill dip and it seemed like it would go really well on a sandwich too. To give the sandwich some extra flavor I added some roasted red peppers which provided a nice pop of color as well. Overall the sandwich was a tasty way to use leftovers. The savory flavors of the chicken paired nicely with the roasted peppers and fresh yogurt dressing.

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Ginger and Honey Mustard Glazed Ham

January 7, 2012 by The Partial Ingredients

A slice of savory, spiced ham is a great dinner to fight the winter chill. I picked up a small hickory smoked ham steak with the bone in and decided to make a simple sauce of mustard, honey, ginger, cloves, and cinnamon. I broiled the ham for a few minutes on each side and the results were very good. The ham was flavorful but not too sweet which was the effect I was trying for. For a side dish, I made a simple baked sweet potato which was super tasty with the glazed ham.

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