4 slices (depending on size of bread) monterey jack cheese
In a cast-iron skillet, brown the canadian bacon. Butter outside of each slice of bread and season with oregano and parsley. On the un-buttered side, stack cheese slice, canadian bacon, and pineapple, finishing with another cheese slice. Top with bread butter side-up. In same cast-iron skillet, or on a flat griddle over medium heat, cook sandwiches until bread browns and cheese melts, flipping once. Slice and enjoy!
3 tablespoons extra-virgin olive oil
1/2 medium onion, finely diced
3 boneless, skinless chicken breasts, cut into bite-sized pieces
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
1 cup uncooked long grain rice
2 and 1/2 cups broccoli florets
2 and 1/2 cups chicken broth
2 cups shredded cheddar cheese
12 ounce bag cauliflower rice (Trader Joe's - optional)
In a large skillet, saute onion in 2 tablespoons of the olive oil over medium heat. Season chicken with salt and pepper. Once onions soften, increase heat to medium-high and add chicken to the pan. Brown the chicken pieces, stirring occasionally, and add garlic. Cook for 1 minute until garlic is fragrant. Push chicken to one side of the pan and add remaining tablespoon of olive oil to the vacant side. Add rice to the olive oil and saute for a couple of minutes. Add chicken broth to the pan, stir, and bring mixture to a boil. Lower the heat to a simmer and cover pan with a lid. Cook chicken and rice mixture, covered, for about 12 minutes. Sprinkle the cauliflower rice, and broccoli evenly in top of the chicken and rice and stir to combine. Continue to cook covered for another 8 minutes on low, until broccoli is tender. Remove from heat and stir in 1/2 cup cheese. Sprinkle remaining cheese on top and cover with lid, letting it sit for 1-2 minutes until cheese melts.
2 large boneless skinless chicken breasts, pounded to an even thickness
1/4 cup red wine vinegar
1/4 cup finely chopped scallions
1 head napa cabbage, very thinly sliced
2 carrots, peeled and grated
3 scallions, thinly sliced on the diagonal
2/3 cup cilantro leaves, coarsely chopped
1/2 cup slivered almonds
1 teaspoon white sesame seeds
1 teaspoon chia seeds
Marinade: whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt. Put chicken breasts in a medium zip-top bag and add 1/4 cup marinade. Place chicken in fridge and marinate for 30 minutes. To the remaining marinade, add 1/4 cup red wine vinegar and sliced green onions to create the dressing. Store in fridge until ready to use.
(While chicken is marinating, you can chop up the rest of the salad)
Grill chicken on a hot grill or grill pan about 5 minutes per side until cooked through. Transfer chicken to a cutting board and allow to rest for 10 minutes before slicing, or cutting into chunks.
In a large bowl, combine the cabbage, carrots, scallions, and cilantro. Add the chicken and toss. Add dressing a little a time and toss until coated. Serve topped with almonds, sesame seeds, and chia seeds.
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Spray foil with non-stick cooking spray. Place broccoli on baking sheet. Drizzle with olive oil and sprinkle with garlic. Season with salt and pepper and toss to evenly coat. Spread broccoli to outer edges of pan. Place salmon in center of baking sheet. In a small bowl, whisk together mayonnaise, lemon juice, and garlic. Brush evenly over fillets. Season salmon with salt and pepper. In another small bowl, combine parmesan, bread crumbs, parsley, lemon zest, and thyme. Then drizzle with 1 and 1/2 tablespoons olive oil and stir together with a fork until evenly moistened. Spread parmesan mixture evenly over fillets. Bake 12-15 minutes until salmon is cooked through and crust is golden.
1 pork tenderloin, trimmed and cut crosswise into 1-inch thick medallions
1 tablespoon extra-virgin olive oil
1 and 1/2 teaspoons chopped fresh rosemary, divided
4 canned anchovy fillets, drained and ground into a paste
3 garlic cloves, thinly sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
2 teaspoons balsamic vinegar
Heat a large skillet over medium-high heat. Season pork with salt and pepper. Add oil to pan; swirl to coat. Add pork to pan; cook for 5 minutes. Reduce heat to medium; turn pork over. Add 1 teaspoon rosemary, anchovies, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done. Drizzle with vinegar. Top with remaining 1/2 teaspoon rosemary.
Add 1/2 cup flour, salt, and pepper to a large resealable bag. Add chicken, seal bag, and shake to coat. In a large skillet, over medium heat, melt butter. Remove the chicken from the bag, shaking off excess flour and add to skillet. Cook for 7-9 minutes per side, until chicken is cooked through. Transfer chicken to a plate and loosely cover with foil to keep warm.
Add chicken broth to the pan drippings. Bring to a boil over medium heat and stir well, scraping bits off bottom of the pan with a wooden spoon as you go. Reduce the heat to low, and simmer, uncovered, 8 minutes. Add lemon slices, pushing them to the bottom of the skillet and continue simmering another few minutes until the broth has reduced to about 1/3 of a cup. Transfer the lemon slices to the plate with the chicken. Stir in 3/4 cup cream and the lemon juice and simmer over medium-low for about 5 minutes. Add remaining tablespoon of flour and remaining 1/4 cup cream to the skillet and whisk until smooth. Bring sauce to a boil and cook for 1-2 minutes until sauce has thickened. Slip the chicken back into the sauce and flip it over once to coat. Garnish with caramelized lemon slices and parsley.
3 slices bacon
2 slices sourdough bread
1 tablespoon butter, room temperature
1 slice monterey jack cheese
1 slice cheddar cheese
1/4 cup guacamole
Cook the bacon until crispy and allow to drain on paper towels. Butter 1 side of each slice of bread. Place a slice of cheddar cheese on the unbuttered side of a slice of bread. Top with bacon, then guacamole, then monterey jack cheese. Place the other side of bread on top, butter-side-up. Heat a skillet to medium and cook sandwich until golden brown, about 2-3 minutes. Flip and toast the other side until golden brown and cheese has melted. Slice in half and serve.