Roasted Korean Chicken Sandwich

One day, I had a surplus of chicken thighs, a leftover loaf of french bread, a tub of kimchi and some mushrooms that were looking a little sad. I thought, "Hm, how shall I make use of all of these ingredients."

Usually when I have an extra loaf of crusty bread, I immediately think banh mi. Unfortunately, I could not make a *true* banh mi with my ingredients so instead, we have a random "Korean" chicken sandwich. And it is delicious.

Roasted Korean Chicken Sandwich Recipe:

• 2 cups chopped mushrooms
• 2 cayenne peppers, diced
• 3 cloves of garlic, minced
• 2 skinless chicken thighs
• 1/4 cup soy sauce
• 2 tbsp red chili paste
• 1 tbsp ground ginger
• 1 tsp dry mustard powder
• Dash of Chinese Five Spice (GASP, I know...not Korean)
• 1 tbsp sesame seeds 
• 2 green onions--white parts

Yogurt Spread:

• 2 tbsp plain yogurt
• 1/2 lime, juiced 
• 1 tbsp fresh cilantro, chopped
• 1/2 tsp Sriracha sauce

Preheat oven to 400 degrees. Put mushrooms, cayenne peppers, garlic, green onion whites and chicken in a small baking dish. Add soy sauce and chili paste. Season chicken with ground ginger, mustard powder, Chinese Five Spice and sesame seeds. Place in oven, uncovered, and cook for 10 minutes. Then reduce heat to 350 degrees, cover with foil and cook for 20 minutes. Remove foil and cook for additional 5 minutes. Let chicken rest for a couple minutes and then slice in pan with vegetables and juices.

When ready to eat, toast the baguette slightly and spread on yogurt sauce. Top with chicken and mushroom mixture. Garnish with fresh basil, cilantro, green onion and homemade kimchi (recipe at later time). Enjoy!

Spicy Bechamel Pasta

This is a very simple pasta dish based on one of the classic French sauces--Bechamel. It's relatively easy to make and tastes light years better than any pre-made white sauce out of a can or package. We paired with salad and leftover grilled pork chop.

Spicy Bechamel Pasta Recipe: 

• 1 tbsp. butter or margarine
• 1-2 tbsp flour
• 1 cup milk
• salt, black and cayenne pepper
• 3 cloves garlic minced
• 1/4 onion, diced very finely
• 1 fresh cayenne pepper
• 1 tbsp dried thyme
• 1/2 pkg thin spaghetti, cooked

Melt the butter or margarine in a medium sauce pan over medium low heat. Whisk in the flour until clumped and then pour in the milk. Whisk together. Add in the garlic, onion and fresh pepper, bring to a boil, then reduce, add seasonings and simmer for about 15 minutes or until thickened to your desire. Toss in the pasta and enjoy!

Atomic Chicken Tortilla Soup

Seriously, this soup is freaking spicy.

We were crying, sweating, snot dripping from our nostrils...it was a beautiful thing.

Hot peppers are so temperamental. Some days you can eat a raw jalapeno, and it's comparable to a bell pepper. Other days, it's like a ghost chile from hell.

The jalapeno I chose to use in this soup was a devilishly beautiful blend of green, red and yellow colors with lots of veins. I also used a Serrano pepper. And green chiles. And pickled jalapenos. And hot salsa made from Serranos and chile arbol. And spicy tomato juice. I guess I got carried away...

But I wouldn't change a thing! It was so delicious. Give it a try...if you dare.

Atomic Chicken Tortilla Soup Recipe:

• 1/2 yellow onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 jalapeno, diced
• 1 Serrano, diced
• Spoonful of pickled jalapenos, diced
• 2 frozen chicken breasts
• 1 can diced tomato with green chiles
• 1 can spicy tomato juice
• 1 can chicken broth
• 2 cups water
• 3 tbsp hot salsa
• 2 tbsp salt
• 2 tbsp black pepper
• 2 tbsp cumin
• 1 tbsp chili powder
• 1/2 cup green peas
• 1/2 cup yellow corn
• Cilantro, green onion, shredded cheese to serve
• Homemade baked tortilla chips

Combine everything except the peas, corn, garnishes and tortilla chips in a slow cooker. Cook on low for 8 hours. After 8 hours, shred the chicken and add the peas and corn. Serve with chips and accouterments.

To make your own tortilla chips, preheat oven to 400 degrees. Stack 5 (or however many) corn tortillas and cut in half, then slice into thin strips. Place on 2 baking sheets with at least a 1/4 inch between each strip. It's very important that the chips have some space or they will get chewy instead of crispy. Sprinkle some salt on top and bake for about 7 minutes or until golden brown around the edge. Better than anything in a bag!