Two for Two: Grilled Chicken & Avocado Sandwich, and Chicken Quesadillas with Avocado Cream

I’m back. In the kitchen, that is. After an embarrassing amount of time eating take-out, I found some time today to venture to the three grocery stores and back into my kitchen. To my delightful surprise, while I was at the store my mother stopped by to drop off some more homemade food (vegetable pot pie, which I am so excited to try!). My family has a way with food, and in times of need (sickness, loss of loved ones, births of babies, moving, returning from a trip, etc.) we provide each other with healthfully prepared homemade meals. Thanks, Mom!

My first order of business in the kitchen was to help out a friend in need. “Sunny” and I go way back (definitely first grade, and if I could find a class photo, I might be able to confirm kindergarten too). She is married to her high school sweetheart (I was privileged to witness their budding romance in the high school Honors English class we all took together), and they currently reside in Seattle.

In March I took a business-related trip to Seattle, and my husband tagged along as it was a destination previously unexplored to us both, but on our list of places to visit. We used our time in town to get together with Sunny. We met her, her husband, and their adorable little boy for brunch. They picked a fantastic brunch spot, and if you’re in the Seattle area, I definitely recommend Table 219. We got to witness their son’s first taste of one of my favorite foods, sweet potato fries. Even more notable, though, was his first taste of a grapefruit, and none of the adults at the table could grasp why this little one-year-old seemed so keen on such a tart and bitter taste.




Sunny has since shared the exciting news that they will be expanding their family by two! With twin baby boys on the way she is needing to up her caloric intake, however this carb-o-holic has been having an aversion to practically all food! I asked if I could help in any way, and she said that she had some mediocre guacamole at a restaurant and it agreed with her stomach. She asked for a recipe with avocado and some chicken (to add protein). I have two, and they also offer up some calcium (cheese), carbs (sandwich rolls and tortillas), and veggies (carrots, tomatoes).

The first recipe is a chicken sandwich that works well when you’re having company. There is little prep work, and the sandwiches can be assembled by each guest. It is easy to up the quantity, and grill a lot of chicken breasts for a large crowd. If you’re (having twins and) looking to add some more protein, fat, and calories, you can add bacon too! (You can also add an extra slice of cheese.)

Kate's Grilled Chicken and Avocado Sandwich
Ingredients
* 4 skinless, boneless chicken breasts
* 4 sandwich rolls (I used ciabatta rolls, but hamburger buns will work too)
* 1 cup Italian salad dressing
* 1 beefsteak tomato, sliced
* 1 large avocado, sliced
* 1 lime or lemon, zest and juice
* ½ cup mayonnaise
* 4 slices provolone cheese

Directions
Marinate chicken in salad dressing for 1-2 hours in the refrigerator. Preheat grill. Grill chicken breasts for about 5-6 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout. Grill sandwich rolls, cut side down, for about 2-3 minutes, until bread is toasted.

Meanwhile, in a small bowl combine lime or lemon zest, juice, and mayonnaise.

Assemble sandwiches, placing on each sandwich roll: one chicken breast, one slice of cheese, 2 slices on tomato, 2 tbsp. mayonnaise mixture, several slices of avocado.



The second recipe is a new one that I just tried. The final product looked (and smelled) so good to me that I think I’m going to have to make it again as a vegetarian version so that I can try it too. The recipe is from Cooking Light, and includes a fruit salsa. It was too difficult to find the exotic fruits it calls for in the Midwest in November, so I omitted it altogether. Sunny, you may want to use regular sour cream instead of fat-free. These will work as an entrée, appetizer, or hors d'oeuvre.

Chicken Quesadillas with Avocado Cream
(Adapted from Cooking Light, July 1998)
Ingredients
* Cooking spray
* 1 1/3 cups shredded carrot
* 1 cup thinly sliced green onions
* 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
* 8 (8-inch) fat-free flour tortillas
* 2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (such as Tyson; about 2 breasts)
* 1/2 cup fresh cilantro leaves
* Avocado Cream (recipe follows)

Directions
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shredded carrot and onions; sauté 5 minutes or until tender. Sprinkle 2 tablespoons shredded cheese over each of 4 tortillas, and divide carrot mixture evenly over tortillas. Top each tortilla with 1/2 cup chicken, 2 tablespoons cilantro leaves, and 2 tablespoons cheese, and top with a tortilla.

Place skillet coated with cooking spray over medium heat until hot. Add 1 quesadilla, and cook 2 minutes on each side or until quesadilla is browned. Repeat with the remaining quesadillas. Cut each quesadilla into 6 wedges. Arrange 4 quesadilla wedges on each of 6 plates. Top each serving about 3 tablespoons Avocado Cream.


Avocado Cream
Ingredients
* 1 peeled medium avocado, pitted and cut into chunks
* 1/2 cup fat-free sour cream
* 2 tablespoons fresh lime juice
* 2 tablespoons minced fresh cilantro

Directions
Place first 3 ingredients in a blender; process until smooth. Spoon pureed mixture into a small bowl; stir in cilantro. Cover and chill.







UPDATE: She liked it!!!

Tuesday in Point Reyes: Kate’s Point Reyes Avocado Sandwich

I have a confession to make. I am a planner. I love to make lists, and even have a "book of lists". When I plan a vacation, I really plan it. Particularly the meals. I scout out restaurants way in advance, reading reviews, checking ratings, and asking friends and acquaintances for recommendations. I even memorize the menus and determine which items I want to order in advance. During our last trip to California, I did a substantial amount of planning, however I did not plan for it to be Tuesday.

After waking from our last night in San Francisco, we picked up our rental car, drove across the Golden Gate Bridge (Full House, anyone?), and spent some time in the Marin Headlands taking foggy pictures of the bridges and the bay.


We drove north through Mt. Tamalpais State Park, and then on to Point Reyes Station, where we planned to eat lunch before heading out to the Point Reyes National Seashore and Lighthouse.



We discovered Cowgirl Creamery cheese last year at the San Francisco Ferry Building Marketplace, and had planned to treat ourselves to some more Mt. Tam and Red Hawk cheese at their original creamery in downtown Point Reyes Station. Much to our chagrin, they were closed. Closed on Tuesday? Who closes on a Tuesdays? Sure, maybe Sunday, or even Monday. But Tuesday? We were starving, pressed for time, and had nowhere to eat. We got back in the car, and drove down the main drag (which is only about two blocks), and at the end of the row, we saw the Station House Café.


We checked the menu, saw many options to our liking, and also noticed that they had a beautiful garden for dining alfresco. Little did we know that we had stumbled upon a local gem! The Station House Café uses fresh, organic and sustainable ingredients from local farmers and from their own gardens. (They are open six days a week. Tuesday is one of those days!) My husband ordered their clam chowder and a bacon and fried oyster omelet. I was on a kick of trying to eat as many avocadoes as possible while on the west coast, and ordered their Avocado Sandwich. The sandwich tasted so fresh, and was so healthy with all of the veggies loaded on it. It was an $8 sandwich, and turned out to be one of my more memorable meals on our 10-day trip! Sometimes it’s okay not to plan everything.


Our lunch in Point Reyes was only day 4 of our trip, and I could not stop thinking about this sandwich for the rest of the week! I replicated it the first night we returned home, and haven’t stopped since. Each time I make it, it seems to taste better and better. You need to have several fresh ingredients around for this, and if you purchase pre-sliced vegetables (for example, mushrooms and carrots), your assembly will go quite quickly. In lieu of making a tomato coulis, as their version calls for, I simply use tomato paste (which I love and will gladly eat out of the can with a spoon. Or my finger.). Not only do I love the tastes and textures of this sandwich, but the colors are beautiful too!

Kate’s Point Reyes Avocado Sandwich
Ingredients
(Please note that the ingredient measurements are listed per sandwich. You should adjust the quantities for the number of sandwiches you wish to make.)
* 2 slices whole grain or wheat bread
* ¼ avocado, sliced
* 1 tablespoon Italian Seasoning Tomato Paste
* ¼ cup cremini mushrooms, sliced
* ¼ cup broccoli sprouts
* 2 tablespoons sliced carrots
* 2 tablespoons green onion, trimmed, quartered lengthwise, and cut into 2-inch lengths

Directions
Lightly toast bread in toaster or toaster oven. Allow bread to slightly cool so it is easy to handle. Spread tomato paste on one side of each slice of bread. Layer remaining ingredients on one slice of bread. Finish by topping with other bread slice, and cut in half to serve.

Grown-Up Grilled Cheese: Sweet and Spicy Grilled Cheese Sandwiches

I had a different recipe ready to post tonight, but I am so excited about what I made for dinner that it moved up straight to front of the queue! Grilled cheese is such a versatile sandwich, and one that brings me back to my childhood. There are so many variations that you can make with a grilled cheese. My sister adds ham to make herself a "Gooey Ham & Cheese". You can try any variety of cheeses (my standard is made of Parmigiano-Reggiano and Gruyere). A very long time ago, I dined at the Sci-Fi Dine-In Theater when I was visiting Disney World for a high school cheerleading competition. I ordered a grilled cheese and requested a pickle on the side. My sandwich was instead delivered to our table with the pickle in the grilled cheese and it turned out to be an excellent combination!

I recently found a recipe in Ellie Krieger’s The Food You Crave for a different version of the grilled cheese. While I’ve added tomatoes to a grilled cheese before myself, it is her addition of the caramelized onions that makes this sandwich so special, and more of a grown-up version. (Although I think my 2-year-old nephew would love it just as much as we did!)

After a very long day at work today, I arrived home late and was still able to whip this up in no time. I used High Five Fiber bread from Great Harvest Bread Co., fresh tomatoes from the farmers’ market, and used my grill pan with a sandwich press. You could also use a Panini maker if you have one, and I’ll admit that I have been known to make a grilled cheese by assembling the sandwiches and just letting them bake on a sheet pan in the oven (not a preferable method, but a bit more convenient when you don’t have a few minutes to stand in front of the stove flipping sandwiches). I served the sandwiches with the Roasted Tomato and Cognac soup I made over the weekend, and this meal hit the spot!

Sweet and Spicy Grilled Cheese Sandwiches
Ingredients
* 2 teaspoons canola oil
* 1 large red onion, finely diced (or sliced)
* Salt
* Freshly ground black pepper
* 3 ounces sharp Cheddar, thinly sliced, divided
* 8 slices whole-wheat bread
* 3 ounces pepper Jack cheese, thinly sliced, divided
* 1 large or 2 medium beefsteak or hothouse tomatoes, sliced
* Cooking spray

Directions
Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.

Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread. Repeat with 3 other sandwiches.

Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot.