Gourmet Chicken Sandwich

These chicken sandwiches are delicious and taste like any you may find at a high-priced restaurant! I make many variations of this sandwich with different cheeses/sides and condiments. Feel free to experiment!

4 Chicken Breast Halves (Serves 2)
Salt To taste
Pinch of Freshly Ground Black Pepper
Red Onion, sliced
Tomato, sliced
Cucumber, sliced
Romaine Lettuce (or your choice of greens)
Roasted Red Pepper, sliced
3 tbsp Extra Virgin Olive Oil
2 tbsp Balsamic Vinegar
Soft Goat Cheese or Fresh Mozzarella
Sourdough Bread, sliced

Pound the chicken breast to tenderize. Whisk olive oil and balsamic vinegar for marinade. Add pinch of ground black pepper (and salt, if desired). Marinate tenderized chicken breasts in marinade and refrigerate for one hour.

Prepare grill or broiler and cook chicken breasts until fully cooked. Toast sliced sourdough bread, and stack with choice of cheese, grilled chicken, onions, roasted red peppers, tomatoes, cucumber and lettuce. Cut sandwich on the diagonal, serve and enjoy!

Red Kidney Beans - Rajmah

I love this Indian recipe for kidney beans. It goes great with boiled white or brown rice. It can also be served as a hearty soup.

2 Cups Red Kidney Beans
Salt To taste
1 Pinch Turmeric Powder
1 Onion, chopped
5 Garlic cloves, chopped
1 inch Ginger, chopped (optional)
3 Tomatoes, chopped or canned tomatoes
1 tsp cumin powder or cumin seeds
1 tsp Red chili powder
1/2 tsp Garam masala or allspice
2 tbsp Oil
Cilantro (garnish)

Soak kidney beans overnight. Wash and pressure cook the beans. Keep aside. OR use canned kidney beans (way easier!)
Heat oil in a pan, add ginger, garlic, onions and tomatoes. Saute for a few. Add the kidney beans, salt, turmeric powder, red chili powder, cumin powder, garam masala and simmer for about 15 minutes. Garnish with cilantro before serving.

Rice and Green Peas Pilaf

This is a simple, yet flavorful, rice dish. It's great served with chicken.

2 Cups Basmati Rice
1 Cup Green Peas
1 Teaspoon Cumin Seeds
2 Tablespoons Olive Oil
1/2 Small Yellow Onion
Salt (to taste)

Wash the rice and soak in water. Finely slice the yellow onion. Heat a pot with the olive oil on medium heat. Add the cumin seeds and sliced onions. Saute for 5 minutes or until onions and cumin seeds start to turn golden brown. Add the washed rice along with the desired quantity of water, per instructions on rice package. Add the peas, salt (to taste) and cover until rice is cooked.

Easy Lemon Pepper Chicken

While I love to eat out at fine restaurants, this recession has taught me a thing or two about eating in. I have found that cooking at home and limiting the number of times we eat out during the week can actually save us major moolah, besides all the other health benefits etc.

Here's one of my standard recipes when I'm in a time crunch and must put food on the table:

8 Boneless Skinless Chicken Breast halves (fresh or frozen)
1 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Lemon Juice
1 Teaspoon Lemon Pepper Seasoning
Lemon Slices (Optional)
Fresh Cilantro or Parsley (Garnish - Optional)

Combine lemon pepper seasoning, extra virgin olive oil and lemon juice. Brush over chicken. Heat non-stick skillet and cook chicken on both sides until done. Garnish with lemon slices and cilantro/parsley.

Serve with steamed broccoli and corn.