Bacon Cheese Chicken Sandwiches

I had two leftover honey wheat sandwich rolls, so a chicken sandwich was in order. The chicken is very flavorful since it is cooked in the bacon grease. Miss F most enjoyed the bacon, I had made her a mini-sandwich roll last week and used some of the chicken to make her own personal sandwich. She pulled it all apart and ate each piece separately.

Bacon Cheese Chicken Sandwiches
printable recipe

2 chicken breasts
4 slices of bacon
2 slices of white cheddar cheese
2 honeywheat rolls
2 pieces of lettuce

In a skillet over medium heat, cook the bacon slices. Drain and set aside.

Slice each chicken breast in half lengthwise; this is easiest done while the breasts are still a bit frozen. Salt and pepper each piece. Add each piece of chicken to the skillet with the bacon grease. Cook 5 to 7 minutes each side until cooked through.

Toast the buns under the broiler. Stack the two pieces of chicken, two pieces of bacon cut in half and a slice of cheese on the bun on the baking sheet and broil for one minute to melt the cheese. Top each with lettuce and the bun top. Serve.

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Spring Pea Risotto

I adapted this recipe from Mario Batali's Risotto Milanese. C is a big risotto fan, but I think that is mainly because it tastes to him like Rice-a-roni (blech!)  Like most risottos, this needs constant attention.  I paired it with Garlic Mustard Pork Tenderloin, which needs hardly any attention at all.  Miss F always needs attention and making this recipe caused me to discover that she loves to eat frozen peas.  She snacked while I stirred and everyone was happy.

Spring Pea Risotto
printable recipe

1/8 cup extra-virgin Olive Oil
½ medium Onion, cut into ¼-inch dice
1 cups Arborio Rice
2 cups Chicken Stock, hot
1 cup peas
2 tablespoons (1/2 stick) unsalted Butter
¼ cup freshly grated Parmigiano-Reggiano cheese

In a 12 inch skillet, heat the olive oil over medium heat. Add the onion and cook until softened and translucent but not browned, 6 to 8 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add a 4- to 6-ounce ladle of the stock and cook, stirring, until it is absorbed. Continue adding stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the peas and cook for 3 minutes. Stir in the butter and cheese until melted.

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Shoestring Fries with Truffle Oil

One of my most favorite french fries is the shoestring fry. Houston's has a great shoestring fry and now I can replicate it at home. I made half the batch with truffle oil and the other half without. Of course, C preferred the plain version better. These fries are easy to make and the truffle flavor really makes them decadent. This recipe polished off my bottle of white truffle oil, so I am in the market for another. I got this one at Williams-Sonoma and it was so-so. Amazon seems to have a large selection, anyone have any recommendations?

Truffle Oil Shoestring Fries
printable recipe

2 russet potatoes
vegetable oil
2 teaspoons kosher salt
1 teaspoon truffle oil

Peel potatoes and cut into a 1/8” julienne slice using a mandoline. Soak in cold water for 1 hour. Drain. Pat dry.

Heat oil to 350F. Fry the fries in batches, for 3 to 5 minutes until browned. Remove and drain. Let cool.

Sprinkle with salt while the fries are hot. Just before serving, drizzle with the truffle oil.

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