Spicy Chicken Sandwich

This sandwich came about from my love of Wendy's Spicy Chicken Sandwich. One day I decided I was going to try and create my own version of their sandwich. Using what I already know about spicy foods and breading chicken, along with some internet searching I came up with this recipe.

I will not claim that this is exactly like Wendy's version, you can tell by just looking at it, but I can tell you that it is good and spicy.

Spicy Chicken Sandwich

Ingredients:

• 4 boneless skinless chicken breasts
• 1/4 cup all purpose flour
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/8 teaspoon garlic powder
• 2 teaspoons cayenne pepper
• 1/3 cup Franks Original Red Hot Sauce
• panko bread crumbs
• 4 hamburger buns
• mayonnaise
• tomato
• lettuce

Directions:

1. Preheat oven to 375°F. Put a rack onto a cookie sheet and spray the rack with cooking spray.
2. Combine the flour, pepper, onion powder, paprika, garlic powder, and cayenne pepper in a shallow bowl.
3. In another bowl pour the Franks sauce in.
4. In yet another bowl pour some panko bread crumbs in.
5. You will have three separate bowls at this point. Put the flour bowl first followed by the Franks bowl and last the panko bowl. This will make it easier for the dredging process.
6. Now take your chicken breasts and cut them to approximately the size of your buns (some hanging out is not a big deal you just don’t want too much hanging out.) If you chicken breasts are thicker than approximately 3/8 inch you will need to either pound them down or cook a bit longer in the oven.
7. Working with one chicken breast at a time, coat it in the flour mixture, then coat it in the Franks sauce, then coat it in the panko bread crumbs and then place onto the rack.
8. Once all chicken breasts have been dredged and coated put into oven for 20 minutes.
9. While the chicken is cooking spread mayonnaise onto the buns (if you like toasted buns put them into the toaster before you spread the mayonnaise) and add a slice of lettuce and tomato.
10. When chicken is done put onto bottom of bun and flip the top half onto the bottom half and serve hot.

Enjoy!!!

Serves: 4
Calories: 474.4
Total Fat: 7.5g
   Saturated: 0.5g
   Polyunsaturated: 2.1
   Monounsaturated: 1.0g
   Trans: 0g
Cholesterol: 115mg
Sodium: 500.4mg
Potassium: 86.1mg
Total Carbs: 40.5g
   Dietary Fiber: 1.9g
   Sugars: 3.9g
Protein: 58.7g
Vitamin A: 30.7%
Vitamin C: 10.8%
Calcium: 10.3%
Iron: 16.0%
*The nutritional information will vary slightly depending on the brands you use.

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Amazing Muffin Cups

I found this recipe looking through a magazine one day and knew I had to make it. At my house we love having a "special breakfast" once a week. It creates a nice change from our usual breakfasts.

To me the name of this recipe does not totally do it justice. Part of the name is correct, they are amazing, but the rest does not fit. I would probably rename them something like Amazing Breakfast Muffins or Amazing Breakfast Cups.

This recipe is extremely easy to tailor to your individual likes; you can mix in whatever you would like to or what you happen to have on hand that day. Just remember it all has to fit into 12 muffin tins.

Amazing Muffin Cups

Ingredients:

• 3 cups frozen hash browns, thawed
• 3 tablespoons unsalted butter, melted
• 1/8 teaspoon black pepper
• 12 breakfast sausage links
• 6 eggs
• 2 cups Mexican blend cheese, shredded
• 1/4 cup red bell pepper, chopped
• fresh chives or green onions, chopped

Directions:

1. In a bowl, combine the hash browns, butter and pepper.
2. Press the mixture onto the bottom and up the sides of a greased muffin tin.
3. Bake at 400 degrees F for 12 minutes or until lightly browned.
4. Meanwhile, cook the sausage according to package directions, cut into 1/2 inch pieces and divide sausage among muffin tins.
5. Combine the eggs, cheese and bell pepper.
6. Spoon over sausage.
7. Sprinkle with chives or green onions.
8. Bake 13-15 minutes or until set.

Enjoy!!!

Serves: 12
Calories: 208.4
Total Fat: 15.7g
   Saturated: 7.5g
   Polyunsaturated: 0.0g
   Monounsaturated: 0.0g
   Trans: 0.0g
Cholesterol: 146.7mg
Sodium: 326.1mg
Potassium: 152.0mg
Total Carbs: 6.0g
   Dietary Fiber: 0.6g
   Sugars: 11.5g
Protein: 11.5g
Vitamin A: 10.3%
Vitamin C: 8.4%
Calcium: 11.1%
Iron: 3.9%
*The nutritional information will vary slightly depending on the brands you use.

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Ruby Tuesday Sonoran Chicken Pasta

I've had this dish at Ruby Tuesday before, but I have not eaten there in quite some time. Therefore, I cannot say if it tastes like the "real thing", but I can tell you that it tastes amazingly good. It has a nice creamy sauce with a good "kick" to it, but if you prefer a less of a "kick" just do not add as much jalapeno.  

Ruby Tuesday Sonoran Chicken Pasta

Ingredients:

Sonoran Cheese Sauce

• 6 tablespoon unsalted butter
• 1/2 cup finely chopped yellow onion
• 1 small clove garlic, minced
• 1 large jalapeno, seeded and minced
• 1/3 cup all-purpose flour
• 1 cup hot water
• 1 chicken bouillon cube
• 1 cup half-and-half
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon Tabasco sauce
• 1 teaspoon lemon juice
• 1/4 teaspoon cayenne pepper
• 3/4 cup shredded Parmesan cheese
• 1 1/2 cup sharp cheddar cheese
• 3/4 cup salsa
• 1/2 cup sour cream

Other Ingredients

• 16 ounces cooked penne pasta
• 16 ounces boneless, skinless chicken breasts, grilled and cut into 1/4-inch-thick slices
• 1/4 cup diced tomato
• 1 teaspoon chopped green onion

Directions:

1. Melt the butter in a large saucepan and add the onion, garlic, and jalapeño and sauté until the onion is translucent.
2. Stir in the flour to make a roux and cook, stirring often, for 5 minutes.
3. Mix together the hot water, chicken bouillon cube, and half-and-half.
4. Add the mixture slowly to the roux, stirring constantly.
5. Allow the sauce to cook for about 5 minutes (it should have the consistency of honey).
6. Add in the sugar, Tabasco sauce, lemon juice, cayenne pepper, Parmesan cheese, and stir to blend, but do not allow it to boil.
7. Add in the sharp cheddar cheese and stir until melted.
8. Add in the salsa and sour cream and stir to blend.
9. Toss the cooked penne pasta with the Sonoran sauce, then add the chicken, chopped tomato and green onion on top.

Enjoy!!!

Notes:
Please note that this make a large amount so be prepared with a big dish for mixing and serving.

Serves 10

Calories: 474.9

Total Fat: 19.8 g

   Saturated: 11.2g

   Polyunsaturated: 0.5g

Cholesterol: 77.0 mg

Sodium: 635.4 mg

Potassium: 59.0

Total Carbs: 43.5 g

   Dietary Fiber 2.4 g

   Sugars: 4.1 g

Protein: 24.1 g

Vitamin A: 17.4%

Vitamin C: 10.6%

Calcium: 27.6%

Iron: 11.9%

*The nutritional information will vary slightly depending on the brands you use.

*Adapted from the book America's Most Wanted Recipes Delicious Recipes From Your Family's Favorite Restaurants by Ron Douglas.

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