First, the Loaded Chicken Philly Sammies.
Jill Pickle, who adapted it from The Country Cook. So, here is my version, loaded with EVERYTHING!
- 4 slices of thick sliced bacon, chopped into bite-sized pieces
- 2 TBSP butter
- 1 pound of boneless skinless chicken breast, diced into bite-sized pieces
- 1/2 large sweet onion, diced
- 1 bell pepper (your choice, green, yellow, or red....or a combo), sliced
- 6 ounces white button mushrooms, sliced
- 2 TBSP lemon pepper seasoning
- 1/2 tsp kosher salt
- 4 slices of provolone cheese
- 4 hoagie rolls, recipe below. Feel free to substitute whatever bun you or your bakery may have
- REAL, good quality mayo. I like Hellman's or Duke's best, but for gracious sake, do NOT use Miracle Whip!
Chunk up your chicken, toss into a bowl and season with lemon pepper and salt. Stir to coat all the pieces well. Add the diced onion, sliced pepper and mushrooms to the chicken bowl.
In a skillet over medium-high heat, add your chopped bacon and cook for a few minutes until done. Scoop out and drain on a paper towel. Set aside. Leave the bacon grease in the pan. Add 2 tablespoons of butter to the bacon grease. Turn heat down to medium.
Toss in the chicken/veggies into the bacon/melted butter and cook for 8 minutes or so, stirring often to break up the pieces and evenly cook on all sides. Add in the bacon and stir. (taste now for additional salt or pepper if you need)
In the skillet, divide up the chicken mix into 4 portions and separate. Add a piece of provolone cheese to each portion and allow to melt over top. While cheese is melting, put mayo on both sides of your bun. Scoop your portion onto your buns and serve.
Now, onto these A-MAZING Hoagie Rolls!
French Bread Rolls morphs by shape into whatever I need it to be. It truly is a fabulous sandwich roll. I have used it as hamburger buns, hoagie rolls, and just as a sandwich roll. You won't be disappointed....and I have to say, adding a freshly made roll to any sandwich really ups the flavor!
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 2 tablespoons white sugar
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls....or shape into whatever shape you need it to be. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees.
Bake for 12-13 minutes in the preheated oven, or until golden brown. If you want the top crusty, spray some water into the oven a couple times in the first 5 minutes of baking.
|photo courtesy of Muir Woods|
And now, for the pretty please.
Pretty please E-MAIL me your favorite Thanksgiving recipes by this Saturday.
This is a great way for all of us to share recipes....especially those without a blog!
Just send your recipe to: siggyspice(at)gmail(dot)com and if you have anything you would like to promote, i.e., Etsy Shop, Blog, Website, Business, etc. give me that information as well and I will publish it along side your recipe.
These recipes are linked up at:
Nikki's Nifty Knacks
Simply Sweet Home
Frou Frou Decor
Eat at Home