Chicken Steak Sandwiches

I don’t have a picture of these sandwiches, but, I mean, they’re sandwiches, so i’m sure you can imagine what they’ll look like.

Now there’s a little story behind these sandwiches of mine, which takes place in the best city in the world: Lahore, a city i’ve been missing a lot lately. One of my friend’s mom owns this really cute cafe/restaurant that’s near my house, and the sandwiches there are to die for. The people that answered the phone would actually laugh whenever I placed an order for home delivery, because that was like every other day. So anyways, they had these grilled chicken sandwiches that I would have at least twice a week, and now that I can’t order them anymore, I have to make them. They don’t turn out exactly the same, but they’ll do till i’m back in Lahore.

Here’s what you’ll need for 4 sandwiches:

8 slices of bread (don’t use sandwich bread), toasted

2 chicken fillets, butterflied

3/4 tsp black pepper

pinch of salt

2 Tblspn soy sauce

1 tsp mustard

1 tsp Worcestershire Sauce

1/2 tsp crushed red pepper

tomatoes + cucumbers, sliced

Mayo

Start off by placing the 4 fillets of chicken(once you butterfly the two, you’ll get 4) between some clear plastic wrap and pound them until they’re thinner and about the size of your bread. Then marinate them in the black pepper, salt, soy sauce, worcestershire sauce, mustard, and red pepper. You do’t have to marinate the chicken for a long time. I recommend about 10-15 minutes, or the time it takes you to slice the veggies and toast the bread. Then a pan heat 2 Tblspn oil and cook the chicken fillets on each side for about 4 minutes. You’ll have pounded them into thin fillets so they’ll cook up very quickly. Don’t over cook them because then the chicken will become dry and stringy, and that’s horrible for the sandwich. Then it’s as simple as spread mayo on the bread and layering the chicken and veggies between them. This sandwich is ,of course, best when served hot. If, for any reason, you have to make them a couple of hours before, you can just make the sandwiches with everything except the veggies.  Then when it’s time to serve them you can heat them up in a toaster oven or oven(no microwave. the bread will get soggy) and then just add in the veggies or let the people you’re serving add them themselves, kind of like a fajita dinner!

These can be served for lunch, with tea, or even as dinner, with some french fries and a salad on the side!

A tip from me to you: don’t go easy on the mayo.

At the cafe they actually served them as club sandwiches, with two layers between three slices of bread, which you can do as well, but i’m trying to cut the carbs.

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Moroccan Chicken

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Sour Cream

Hello again guys! I know it’s hard to find ready made sour cream in Pakistan, so i’m posting the recipe here! This recipe makes one cup of sour cream, and I suggest making it at least 30 minutes beforehand.

You will need

1 pack cream /1 cup cream

1/3 cup yogurt

1 Tblspn lemon Juice

Just mix everything together and refrigerate for at least 30 minutes before using. use this for my cheesecake recipe, or many of the tex mex recipes I have posted!

 

Light as a feather cheesecake

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Yup folks, it’s true. This cheesecake is as light as a feather, if not lighter. I’ve made about five different cheesecakes, and after making this one i’m never going back to any other! You can change up the add ons in this and make it into any flavor you want, but keep the basic recipe the same! I added chocolate chips to this one, because i’m very excited about the 10 pounds of TollHouse chocolate chips I brought back from my trip to Detroit!

But sadly, every time I use these chocolate chips, which will be for a while, the annoying experience of traveling haunts me! Ever since i’ve moved to Germany i’ve been traveling a lot, and every time I do, I get to experience the infamous ‘random’ special screening. It’s actually pretty amusing now, because i’m so used to it, and seeing everyone’s expression when they scan my passport and the light turns red is even more amusing! And considering I get stared at enough because I wear a head scarf, the beeping red lights and the half hour spent ruining my meticulously packed hand bag is just icing on the cake! But this time it was pretty hilarious because all I had in my hand bag were five huge bags of chocolate chips, a few cookbooks and a few bags of candy. Oh and also my camera, which was filled with pictures of food! You’d think they’d stop checking me now because all they find is chocolate and cookbooks, but noooo!

Ok enough of my airport rants! Let’s get back to this amazing cheesecake, whose recipe I adapted from the Mrs. Fields cookbook. There’s not a lot of ingredients, and even the baking time isn’t that bad. The only hard part is waiting for it be chilled through, which takes about three hours.

Here’s what you’ll need for the crust and for the filling:

1 cup cookie crumbs

2 Tblspn cocoa powder (or you could just use chocolate cookies)

2 1/2 Tblspn softened butter

16 oz softened cream cheese

1 cup white sugar

2 cups sour cream

3 large eggs

1 Tblspn vanilla

1 1/2 cups chocolate chips

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Preheat your oven to 350 F. Crush the cookies, butter and cocoa powder in a food processor and press them into a greased 9×9 inch cheesecake pan. Just a quick tip for the crust: press the crumbs up the side first, then press the remaining into the base. Refrigerate till the filling is ready.

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In a large bowl whip the cream cheese until it’s smooth, then mix in the sugar and sour cream. Since there’s a lot of sour cream in this, you can add up to 1/4 cup more sugar if you want it to be sweeter.

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Next, add in the eggs, vanilla and 1 cup of the chocolate chips. Pour the filling into the crust and sprinkle over the remaining chocolate chips. Bake the cheesecake for 35 minutes and then turn off the oven but leave the cheesecake in so it can set.

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Once you turn the oven off, leave the cheesecake in until the oven has cooled down. At this point don’t take the cheesecake out of the pan. Just put it in your fridge for about four hours minimum. A whole day or over night would be much better! I made it in the morning and we ate it at night. And since this has no flour or added rising agent besides the eggs, it is extremely light and fluffy. It’s texture is a lot like a soufflé actually, and it’s delicious!

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4th of July Cupcakes

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Hi guys! I’m in Detroit this 4th of July, and everyone’s celebrating independence day, so why shouldn’t we (I mean, it is my birthday after all!)? Me and my cousins were just stuck in traffic for about an hour on our way back from watching fireworks and all I could think about was cupcakes! Specifically the ones I made last week! The name is insanely long and it’s full of delicious ingredients, so it only makes sense to name them my 4th of July Cupcakes. And because they’re worthy of being a part of anyone’s birthday, I insist they replace your chocolate or vanilla or red velvet birthday cake. So, here’s what you’ll need to make these ‘Peanut Butter-Banana-Chocolate Chip Cupcakes with Cream Cheese Frosting’.

1/2 cup butter, microwaved for 30 seconds

1 cup sugar

2 eggs

2 ripe bananas, mashed

1 1/4 cup flour

1 tsp baking powder

1 cup chocolate chips

1/3 cup peanut butter

Preheat your oven to 350 F.

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Mix the butter and sugar together.

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Then add both eggs.

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Next, mix in the mashed bananas. The mix is supposed to look grainy.

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Then add the flour and baking powder.

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Fold in the chocolate chips and the peanut butter. Don’t over mix. you should be able to see swirls of peanut butter.

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This recipe makes 12 cupcakes, so divide the batter into a one dozen cupcake tray. Make sure you grease the cupcake pan if you’re not using cupcake liners. Bake for about 12-15 minutes, or till the tops are set and light golden brown.

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Cool them completely before topping them with frosting. You can buy ready made frosting, or make cream cheese frosting. These are great on their own as well, but you need frosting to celebrate, so just go the extra mile and make it!

For a really quick cream cheese frosting just whisk 1 cup cream cheese till it’s smooth. Add in 3 tablespoons of milk and whisk some more. Then gradually add in up to 2 cups of icing sugar, depending on how sweet you want it to be. For a lighter version just make this recipe and add 1 cup of cool whip at the end.

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