Thursday, June 24, 2010

Squash Soup and Grilled Chicken Sandwiches

I am doing a new bible study over the summer at our church. It is the Beth Moore study on Revelation. I usually go with my friend Connie, but she was busy tonight. I almost didn't go since they post the videos online for makeups, but I forced myself. I am SO happy I did, this study is really opening my eyes to God's glory. The lesson was on Revelation chapters 4 and 5 and it was so powerful I am on a spiritual high! Can't wait to go back next week. Nothing is better than being filled up with Jesus.
Loved this dinner from the other night. I had a friend from Odessa ask for some squash and zucchini recipes because she has so many growing in her garden. Here is one of 4 coming your way Candy!

Fresh Squash Soup
4 slices of bacon
1/2 onion
1 garlic clove
3 large yellow squash
1 large zucchini
4 cups chicken broth
2 1/2 tsp cumin
1 tsp dried oregano
2 cups evaporated milk (I am trying to be healthier so I got the fat free)
salt and pepper to taste
Optional: grated cheddar cheese and chopped green onions for garnish
Chop your onion, slice the squash and zucchini, and mince your garlic.
Dice the bacon.
Cook the bacon in a stock pot until browned.
Remove all but 1 Tb of bacon grease. Add onion to bacon and grease, cook until onion is translucent. Then add garlic and let is cook for one minute.
Add squash, chicken broth, cumin and oregano to pot and stir.
Simmer covered for 10 minutes.
Add evaporated milk and heat through.
Use an immersion blender or a potato masher to coarsely mash the squash. (Do not puree)
Season with salt and pepper. Mine needed quite a bit of salt because I used low sodium chicken broth.

I think chicken sandwiches are going to be my new staple. The secret is getting a good roll, I found these tasty ones at Trader Joe's....I know there isn't many Trader Joe's in Texas, but HEB has a great selection in their bakery.
Grilled Chicken SandwichesYou can put whatever your heart desires on these sandwiches, but here is what I did.
Artisan Rolls
3 Chicken Breasts (I made an extra for lunch the next day)
Tomato Slices
Swiss Cheese
Spinach or Lettuce (not pictured)
Seasonings (I used the spicy mix (minus the parmesan) from my Southwest Popcorn that I had pre-blended in that "hot salt" container, click here for that recipe, but you can use whatever spice blend you like)
Mayo
2 tsp Frank's Red Hot

Yes I have found a true love for pounding chicken. I tell you it is because the breasts will cook faster on my grill pan, but you know the real reason... Costco didn't have my usual chicken the other day so I bought these, they came individually wrapped, which works perfect for when it comes time to pound it!
After pounding the chicken to 1/4 inch thick, remove from plastic and season on both sides.
Grill on your grill pan until done. I didn't use any oil or butter!

While the chicken is cooking, make your spicy mayo! Stir together 2 Tb of mayo with 2 tsp of Frank's Red Hot. I think I added more Frank's than that, I like it spicy!
See the pretty grill marks!
I usually use my grill pan for the bread but it was occupied. Toasted bread is always better.
Smear your bread with mayo and top with your fixings.
You may need to cut the chicken in half and layer it to get it to fit. Look how yummy this meal looked! That is my kind of sandwich..... and there is 2 zested limes in the background haha!

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