I was looking for a place to share recipes and didn't find any particular thread that would apply so I decided to start one.

Today I made a Chicken Fandango Panini. Recipe as follows:

Fandango Spread

1 can artichoke hearts, pulsed in food processor or chopped up fine

1 can hearts of palm, pulsed in food processor or chopped up fine

1 10-oz box frozen chopped spinach, thawed and squeezed of liquid

2 Tbsp minced garlic

1/2 c sour cream (low fat ok, but I don't like fat free in this)

sriracha sauce to taste (really I have no idea how much I use, I squirt some over and then add some more)

Mix that up in a bowl. Then assemble:

Challah bread or other bread of your choosing

Grilled chicken breast, sliced into thin strips (or you could use sauteed veggies like zucchini, bell pepper, and onion)

Provolone cheese

Spread some of the Fandango Spread on one slice of bread (I like it a bit thick), add the chicken (or veggies) and top with a slice of provolone. Add the other slice of bread and grill or use a panini until bread is toasted and cheese is melty ooey gooey.

The sauce makes about 3 cups. It's good baked and used as a dip with pita chips.

I was going to take a picture, but I forgot. Will try to remember next time!

Please feel free to share what you made today here too! Bon Appetit! Reg

Views: 38

Replies to This Discussion

Sounds delicious, but have no idea what sriracha sauce is......


Sriracha is an oriental hot pepper sauce. Personally, I love the stuff.  For my tastes, it's not too hot, yet has a great flavor, especially when cooking Chinese Szechuan dishes. Like I said, "for my tastes." Try a little, and experiment. I always have a bottle in my fridge.

Thanks Pat......definitely interested in those types of flavors!!! Will check our international aisle in the store but may have to go online as I did for Szechwan peppercorns. That bottle actually  looks familiar so I may have seen something like it in that aisle. We gotta try that black vinegar too.....which we also don't have here!

If you can't find it, you could use Tobasco or other hot sauce, but like Pat said this is a bit more mild. I think there's some sugar in there to temper it a bit.

I always have tabasco in the house, & use it often in mac & cheese, stews, soups, etc.

Sounds great


Support Atheist Nexus

Donate Today



Help Nexus When You Buy From Amazon




© 2014   Atheist Nexus. All rights reserved. Admin: Richard Haynes.

Badges  |  Report an Issue  |  Terms of Service