TURBO BROCCOLI CHEDDAR SOUP
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large Dutch oven over medium heat. Add the broccoli stems, onions, dry mustard and some salt and pepper and saute until the onions are translucent, about 5 minutes. Deglaze with the sherry and then add the broccoli florets. Add the stock and simmer for 5 minutes.
- Carefully ladle everything into a blender along with the fresh spinach, Cheddar, cream and hot sauce and process until smooth, about 1 minute. Adjust with salt and pepper if necessary and adjust the thickness with more cream if necessary. Top with croutons and serve.
CHICKEN SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h25m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Mix the walnuts, cranberries, mustard, sugar, celery, scallions and some salt and pepper together in a large bowl. Let the flavors meld for 10 minutes.
- Add in the mayo and mix until incorporated. Adjust the seasoning if necessary. Add in the chicken. Let the mixture sit in the fridge for at least 1 hour before serving, overnight preferred.
- Serve on lettuce leaves and drizzle with balsamic reduction.
JEFF'S FAMOUS CHICKEN SALAD CROISSANT
Summer may be all about lighter recipes, but that doesn't have to mean light on flavor! I made this recipe at my first job and fell in love with the combination of the buttery flakiness of a toasted croissant with a creamy filling that makes it a perfect comfort food for the warmer seasons. I love the way the two textures combine with summer ripe Roma tomatoes, hot cherry pepper relish and a balsamic glaze to create serious #sandwichgoals.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven or pot, stir 1 tablespoon salt into 6 cups cold water. Add the chicken and heat over medium heat until the water hits a temperature of 170 degrees F. Take the pot off the heat, cover, and let the chicken sit in the warm water until its internal temperature hits 165 degrees F, 15 to 20 minutes. Transfer the chicken to paper towels to dry. Once cool enough to handle, pull the chicken apart with your hands or forks until shredded but still chunky.
- Meanwhile, in a large bowl, mix the celery, scallions, cherries, mustard, sugar and salt and pepper to taste. Let this mixture sit for at least 10 minutes or up to 1 hour to extract all that flavor. Add the mayo and mix until incorporated. Adjust the seasoning if necessary.
- Add the shredded chicken and walnuts to the mayo mixture. Adjust the seasonings. Let it sit in the fridge for at least 1 hour before serving, overnight preferred.
- Place a piece of lettuce on the bottom half of a croissant followed by a scoop of chicken salad, one or two tomato slices, a spoonful of hot cherry pepper relish or giardiniera and a little drizzle of balsamic glaze. Close the top of the croissant. Assemble 3 more sandwiches. Cut the sandwiches in half and eat!
MARINATED CHICKEN
I set out to create the ultimate all-purpose marinade, and after spending many hours in the laboratory, I developed the perfect formula for balanced flavor. Fellow food lovers, I give you S.A.S.H.A. It stands for Salt, Acid, Savory, Heat, and Allium. All you need to do is combine ingredients that represent those flavor elements and you have yourself a fantastic marinade. I love using soy and/or fish sauce as my salty elements because they provide the perfect level of salt and savoriness and pack in the flavor. This marinade is perfect for all proteins: beef, poultry, pork and fish!
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Butterfly the chicken breasts using a sharp knife, then lightly pound to an even thickness.
- In a large glass bowl, whisk together the brown sugar, fish sauce, soy sauce, lime juice, canola oil, chile-garlic paste, scallion whites, sesame oil and ginger until combined. Add the chicken and turn to coat in the marinade. Cover and let marinade in the refrigerator for at least 2 or up to 4 hours.
- Preheat a grill or grill pan over medium-high heat until hot.
- Remove the chicken from the marinade and transfer to a paper-towel-lined baking sheet. Use paper towels to dab off some of the marinade.
- Brush the grill with canola oil, then grill the chicken until fully cooked, 3 to 5 minutes per side. Transfer the chicken to a platter and garnish with the scallion greens and sesame seeds. Serve.
LEMON ROASTED CHICKEN SALAD WRAP
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the chicken: Preheat the oven to 400 degrees F and adjust a rack to the middle position.
- Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack.
- Roast the chicken for the first hour at 400 degrees F, and then turn up the heat to 450 degrees F and roast until the breast temperature registers 160 degrees F and the skin is a golden brown, for the last 30 to 45 minutes. Then set the chicken aside to rest and cool.
- When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately.
- Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the chicken with salt and pepper.
- For the salad: Mix together the yogurt, mayo, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken.
- For the sandwich build: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy!
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