Korean Style Chicken Sandwiches

Summer time is here!  Yep 107 today...sizzling, so fresh, light and easy is in order.  I know I have a hit when they finish eating and shout out "I want the left-overs for lunch tomorrow!!!"

From our garden:
arugula, italian parsley and peach

Korean-Style Chicken Sandwich

By Grace Parisi

Adapted

 

     ¼ cup hoisin sauce

    ¼ cup low-sodium tamari soy sauce

    2 tablespoons honey

    1 tablespoon finely grated fresh ginger

    2 garlic cloves, minced

    1 teaspoon Asian chili-garlic sauce

    1 teaspoon Asian sesame oil

    Salt and freshly ground pepper

    3 skinless, boneless chicken breasts, trimmed of visible fat

    Vegetable oil, for brushing

    1 bunch arugula

    1 small bunch Italian parsley

    Mayonnaise

    Sourdough rolls

    

1.      Heat a cast iron grill pan over medium high heat.

2.       In a medium bowl, combine hoisin sauce with the soy sauce, honey, grated ginger, minced garlic, chili-garlic sauce and sesame oil.

3.      Season the barbecue sauce with salt and pepper.

4.      Brush the grill lightly with vegetable oil

5.      Season the chicken with salt and pepper.

6.      Grill the chicken, turning occasionally, until golden and almost cooked through, about 10 minutes.

7.      Brush with the barbecue sauce and grill, turning and brushing, until golden brown, about 3 minutes longer. Reserve 1/3 of sauce

8.      Transfer the chicken to a work surface and let stand for 5 minutes, then cut it into 1/2-inch strips.

9.    Cut the rolls in half and brush with oil.

10.  Grill both sides until toasted.

11.  Mix mayonnaise and remaining barbeque sauce and spread on toasted roll.

12.   Add chicken, arugula and parsley

Grilled Salmon with Mustard Sauce

 School pick up, home to change for dance classes { pull salmon out of freeze and put in cold water}, leave for dance class, gossip with other moms, return home, make rice{salmon perfectly defrosted}, throw together dinner in less then half an hour, book club {glass of wine} - phone call from husband telling me dinner was one of the best.

Grilled Salmon with Mustard Sauce

dinner in 15 minutes!

by Jamie Samford
adapted

4 (6 ounce) wild caught salmon fillets, with skin

salt and pepper

1/2 cream

1/4 cup dijon mustard

freshly grated horseradish to taste 

1. Heat cast iron grated/grill pan medium high heat
2. Spray pan with a bit of oil
3. Salt and pepper salmon
4. Place salmon in pan skin side down
5. Turning once until crisp on the outside and just barely cooked though about 8 minutes
6. Meanwhile, in a small bowl combine cream, mustard and horseradish - season with salt and pepper
7. Spoon sauce over salmon and serve

fabulous day two as well

Barbecue Chicken Under Pressure

 

Need a meal in a flash?  Pressure Cooker a life saver for life's busy schedule.  I was always afraid of pressure cookers with their little clink clank piece.  Visions of explosions clouded my judgment until I saw the new and improved pressure cookers and now I am in love.  

 Quick Barbecue Chicken

  from Cooking Under Pressure

Lorna J. Sass

adapted

2T safflower oil

3 pounds of chicken parts skin removed

2 cups of barbecue sauce

1 cup coarsely chopped sweet onion

~ heat 1T oil in cooker

~ brown chicken well on both sides

~ remove chicken and put in left over oil

~ add onions and cook until soft

~ add sauce and stir well

~ add chicken and any collected juices

~ stir and coast chicken

~ lock lid and over high heat bring to high pressure

~ adjust the heat to maintain high pressure and cook for 9 minutes

~ reduce pressure with quick release method (make sure it is away from you )

~ serve