Tag Archives: Ham

Ditchin’ the salad bar: A tribute to Sizzler’s Malibu chicken

fatdude_malibuchicken

I butchered and froze the various parts of three chickens early last week and I’ve been thawing it out in phases for different recipes: stock from the bones for beans and soup; coconut “fried” chicken and grilled coconut curry chicken with the thighs; Buffalo sauce with Greek yogurt ranch on the wings from “Cook This, Not That”; and a Philly chicken “cheesesteak” with one of the breasts.

I haven’t decided what to do with the legs yet, but I’m leaning toward rubbing them down in pesto and roasting them in the oven.

We were going to do chicken tikka masala with rest of the thawed out breasts but Indian food is freakin’ complicated and I didn’t feel like measuring out 100 different spices. I was about to make more of that cheesesteak chicken when the craving for Sizzler’s Malibu chicken hit me simultaneously in belly and brain.

I must have seen a Sizzler commercial during football and the propaganda worked.

My brain did a quick scan: Chicken and ham, check. Panko, check. Mustard, mayo, honey; yup.

It was on.

I ran the chicken through the batter station and par-pan-fried it on each side. They roasted at 400 degrees for 10 minutes before I pulled it out of the oven.

I covered it with the ham and slivers of muenster cheese. In general 2 oz. of deli meat is 50 to 60 calories and 1 oz. of cheese is 100 calories. I know I’ll spend 160 extra calories in the name of good taste, and you shouldn’t be afraid to either if you are eating lean all the time.

I whipped up the sauce while the chicken cooked for another 5 minutes. Equal amounts of yellow mustard and low-calorie olive oil mayo with a drizzle of honey. You’ll want about a tablespoon for each breast. That’s about 50 calories.

When the chicken is done put it on a plate, spoon some of the sauce on it and sprinkle with a little parsley for some fresh zip. The simple sauce is greater than the sum of its parts and you can’t argue with tender chicken in a crunchy coating covered in salty ham and gooey cheese.

I grew up eating at Sizzler. All you can eat shrimp as a kid, and later steak and Malibu chicken dinners with mom when I got older. I’ve since left the restaurant and its bountiful buffet behind, but with this recipe in my arsenal the loss of dinosaur-shaped chicken nuggets and garlic toast doesn’t sting as much.

Let’s talk sandwiches …

Excuse my absence on the blog as of late, it’s been a busy couple of weeks at home between helping my family with a couple of things, enjoying time with my vacationing Wifey Nadia and celebrating the last birthday of my 20’s on Catalina Island.

I’ve cooked one of the meals for our upcoming “Southern Comfort” week, but then I put on the brakes because, well, I have been eating meals out lately. I know I said I wouldn’t, but it wasn’t as easy as I thought it would be, especially with late nights, birthday meals, incoming visitors–life in general.

But I will be hunkering down, and as I explained with that lasagna cupcakes recipe, I’m looking for ways to make quick meals that fit into, well, life in general. On a positive note, my weight has stayed relatively the same, and I’m not falling victim to processed fast foods, so at least some of my old habits have permanently changed for the better … though not all of them, obviously, lol.

When I need a quick meal, chances are I turn to my panini press. I love sandwiches because you can do pretty much anything with them–I recently made a Southern Chicken Sandwich with chicken breast, havarti cheese, fresh tomatoes, kale and Red Rooster mayonnaise.

Thinking up that crazy combo reminded me of Chef Brian’s Christmas Cookbook, which had quite a few yummy sandwiches in it. If you’re into sandwiches or paninis, try some of these:

-Roast beef with sliced tomato, Swiss cheese, Dijon mustard and horseradish mayonnaise

-Smoked turkey with avocado, applewood smoked bacon, cheddar cheese, Dijon mustard and olive oil mayonnaise

-Sliced tomato, basil, fresh mozzarella and basil pesto (recipe)

-Roasted chicken with bacon, tomato, avocado and chipotle mayonnaise (two chopped chipotle peppersĀ  in adobo mixed with olive oil mayonnaise)

-Hot turkey pastrami, cole slaw, Swiss cheese, homemade Russian dressing (Olive oil mayonnaise, ketchup, small diced pickle, easy black pepper)

-Turkey Italian sausage, arugula, ricotta cheese, roasted red bell pepper and basil pesto (recipe)

-Media Noche (recipe after the jump) with citrus-marinated pork, Swiss and pickles

-Roast pork (Media noche recipe below, minus all the Cuban marinade ingredients–so, just salt and pepper), goat cheese, bacon, arugula and fig jam (recipe)

I know that’s a lot to take in, but they’re mostly simple to put together and you’ll have a solid meal in no time. Follow the jump for Chef Brian’s Media Noche recipe.

As a final tip, if you’re in Orange County, check out Cafe Chiarini in Santa Ana for your bread. They’re only open on weekdays, and each (massive) loaf is $10, but split one with a friend and you’ll still have enough to make sandwiches all week (one slice in half is enough for one sandwich, the loaf is that large). It’s my favorite sandwich bread in OC, and totally worth trying if you haven’t yet.

Anyways, on to that Media Noche … Continue reading Let’s talk sandwiches …

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