- 2 cups shredded red cabbage
- 1/3 cup jarred sliced jalapeños, plus 2 tablespoons brine
- 1/4 cup mayonnaise
- Salt and pepper (I used table salt and freshly ground black pepper)
- 1 tablespoon chipotle chile powder
- 6 (3-ounce) boneless, skinless chicken thighs, trimmed (our thighs weighed more than 3 ounces)
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup vegetable oil
- 4 large sandwich rolls, split and toasted
- Take a mixing bowl and toss the cabbage, jalapeños, 1 tablespoon brine, 2 tablespoons of mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, setting it off to the side for now*.
- In a bowl big enough to fit the chicken in, stir the chile powder, remaining 2 tablespoons of mayonnaise, remaining tablespoon of brine and 1 teaspoon of salt until combined. Add the chicken to the bowl, tossing to coat. Get a large zipper-lock bag and mix the flour and cornstarch together in it. Place the chicken in the bag, seal the bag and shake vigorously until the chicken is fully coated in the flour mixture.
- Take a 12-inch nonstick skillet (I used a 12-inch cast-iron skillet) and pour the oil in, setting the skillet over medium-high heat. Once the oil’s hot enough that it’s shimmering, place the chicken in the oil, covering the skillet with a lid and letting the chicken cook for 8 to 10 minutes or until it has a deep golden brown color and reads 175 degrees on a thermometer, flipping once during that time (I cooked the chicken for 8 minutes). Take the chicken out of the skillet and place on a paper towel-lined plate. Cut each piece of chicken in half crosswise and divide the slaw and chicken up evenly among the 4 rolls. Eat right away.
*They say to make the slaw first but once that slaw sits too long,, the dressing turns purple so I waited until the chicken was done cooking before actually mixing the slaw ingredients together.
I miss ordering spicy fried chicken sandwiches so when I came across this recipe, I knew I had to try it out ! What’s spicy to one person may not be spicy to another and for me, this wasn’t all that spicy ! I got more of the smokiness rather than the heat from the chipotle and between the mayonnaise and the buns, if there was heat from the jalapeños, I didn’t notice it. What it might have lacked in spiciness though, it made up for in flavor. From the smokiness of the chipotle to the flavor of the jalapeño brine and the various textures you get from the slaw, fried chicken and toasted buns, I gobbled this up !
Recipe source unknown.
Take care everybody !
- 1 1/2 pounds 85% lean ground beef (I used 80% lean ground beef)
- 1/2 cup panko bread crumbs
- 2 tablespoons Lipton Onion Soup and Dip Mix
- 1/2 teaspoon pepper (I used freshly ground black pepper)
- 3 tablespoons unsalted butter, divided
- 1 onion, halved and sliced thin (I used a yellow onion)
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups beef broth (I used Swanson 50% reduced sodium)
- 1 tablespoon minced fresh chives
- Take a large mixing bowl and add the beef, panko, soup mix and pepper to it, mixing everything together with your hands until combined. Divide the meat mixture into 4 portions, shaping each one into a 4-inch patty that’s about 1/2-inch thick (my patties were more around the 3/4-inch thickness). Using your fingertips (I just used my thumb), push down on the middle of each patty until there’s a slight indentation.
- Take a 12-inch nonstick skillet (I used a 12-inch cast-iron skillet) and add a tablespoon of butter to it. Set the skillet over medium-high heat and wait for the butter to melt. Add the patties in and cook for roughly 4 minutes per side or until the patties look “well browned” and register 130 degrees. Take the patties out of the skillet and place them on a large plate or platter, covering them by tenting them with aluminum foil.
- Turn the heat down to medium and toss the onion slices into the skillet, stirring them around frequently for 4 minutes or until they are lightly browned and are starting to soften. Stir the flour in, continuing to stir for another minute. Stir the broth in and wait for boiling to occur. Let the gravy cook for 4 minutes or until it’s thickened. Remove the skillet from the heat, mixing the last 2 tablespoons of butter in with the gravy. Take a taste and add more salt and pepper if necessary. Serve the gravy over the patties, sprinkling the chives on afterwards. Enjoy !
When I first tried the sauce, it didn’t seem that good, I was a little worried that this recipe wouldn’t be worth posting but after adding enough salt and pepper, the flavors really shined and I just wanted to drown the hamburger steaks in it, it tasted that good (I’ll double the gravy next time so there’s no worrying over how much of the gravy gets used on each portion) ! I couldn’t taste the chives at all but at least it added some color to the dish ! The hamburger steaks had a nice crust on the outside but were still tender on the inside. The only way this could’ve been better was if I’d had some mashed potatoes to serve this with !
This recipe came from Cook’s Country.
I wasn’t paid in any form to promote Lipton, Swanson, or Cook’s Country.
Take care everybody !
- 1 small shallot, finely chopped (I don’t know what counts as “small” for shallots, but I got a little over 4 tablespoons once I finely chopped my shallot)
- 1/3 cup (packed) light brown sugar
- 1/4 cup fish sauce (such as nam pea or nuoc nam) (our bottle just said “fish sauce”)
- 2 Tbsp. unseasoned rice vinegar
- 1 tsp. freshly ground black pepper
- 4 1″ thick-cut bone-in pork chops (about 2 1/2 lb. total) (I could only find pork chops that were about 1/2-inch thick)
- 1 Tbsp. vegetable oil
- Kosher salt
- Lime halves (for serving)
- Take a dish that’s big enough to fit the pork chops in and add the shallot, brown sugar, fish sauce, vinegar, and pepper to it, stirring to combine. Take a fork and pierce your pork chops all over (so the marinade can get absorbed quicker), placing it in the fish sauce marinade. Flip the pork chops over and cover, letting them marinate at room temp. for 20 minutes, flipping them over once in a while during that time.
- Take the pork chops out of the marinade, scraping the marinade off the chops as much as possible (don’t throw the marinade away, it becomes the sauce later on). Pour the oil into a large skillet set over medium-high heat. Lightly season the pork chops with salt (I forgot to do this thankfully*). Once the oil’s hot, add the pork chops to the skillet, cooking them for about 4 minutes per side or until they look browned and are fully cooked. Take the pork chops out of the skillet and let them rest for 10 minutes before serving them.
- While the pork chops are cooking, pour the marinade into a small saucepan and bring it to a boil. Let boil for 4 minutes or until the sauce has reduced down to about 1/4 cup.
- Serve the pork chops with the reduced sauce and lime halves and enjoy !
*The marinade sauce gets saltier as it reduces so any lacking in seasoning on the pork is more than made up for with the sauce !
The pork chops didn’t have much flavor on their own (probably due to me not adding on any salt) but the sauce definitely made up for that lack of flavor ! The sauce was kind of salty so the lime halves have helped cut down on the saltiness as well as add flavor.
Recipe source unknown.
Take care everybody !