Lemongrass Chicken Banh Mi

I consider myself a pretty big foodie and  I love trying new foods!
I am pretty picky so I don't always love everything that I try,
but when one of my best friend introduced me to Bahn Mi sandwiches,
I immediately knew I wanted to recreated it in my own kitchen!

I did what I do quite often and turned to Google in search of a recipe.
I found quite a few ideas, but decided to use this one,
and modify it slightly to make the sandwiches to my liking.
Keep reading to see how I made them!

The Goods:

Serrano Chilis

Jalapenos

Fresh Lemongrass

Green Onions

Coconut Sugar

Tamari

Rice Vinegar

Carrots

English Cucumber

Radishes

Tomatoes*

Spinach*

Limes

Fresh Ginger

Garlic

Chicken Thighs

French Rolls

*Include in your shopping list if wanting to make salad instead of sandwichs

In a blender, add the following:

2 Serrano chilies - thinly sliced

1 lemongrass stalk -smashed and cut into 1/2 inch pieces

2 green onions - thinly sliced

1 teaspoon coconut sugar

6 tablespoons tamari

1 lime - zested

10 inch piece of ginger - peeled and chopped

2 garlic cloves - peeled and smashed

Puree for about a minute until paste like consistency.

Pour half of the mixture into a large lidded container.

Add your chicken thighs...

And cover with the remaining half of the mixture.

Cover and let marinade for at least 30 minutes,

but can be marinaded for up to 24 hours!

While meat is marinating, make your quick pickled vegetables.

In a medium mixing bowl, whisk together the following:

2 Teaspoons Coconut Sugar, juice from one lime and 3 Teaspoons Rice Vinegar.

Add 2 grated carrots, 1 thinly sliced Serrano chili and 1/3 of an English cucumber.

Mix well and let sit at least 10 minutes, or refrigerate overnight. 

Heat your grill to medium high, wipe off excess marinade and place chicken on hot grill.

Grill each side about 5 to 7 minutes.

Let grilled chicken rest a few minutes...

And then chop it all up into bite sized pieces!

Make sure to grill your french rolls so they're nice and toasty,

and then assemble the sandwich to your liking.

Mmm mmm mmmm!

Looking at this picture, I can just taste the deliciousness of the sandwich!

Lemongrass Chicken Banh Mi Sandwich

Adapted from Goop

3 Serrano Chilis

1 Jalapenos**

1 Stalk Fresh Lemongrass

2 Green Onions

2 Teaspoons Coconut Sugar

6 Tablespoons Tamari

3 Teaspoons Rice Vinegar

2 Carrots Carrots

1/3 English Cucumber

2 Radishes**

3 Limes

10 inch Piece Fresh Ginger

2 Cloves Garlic

1 1/2 Pounds Chicken Thighs

French Rolls

**Used for Sandwich Garnish

1. In a blender, add 2 Serrano chilies - thinly sliced, 1 lemongrass stalk -smashed and cut into 1/2 inch pieces, 2 green onions - thinly sliced, 1 teaspoon coconut sugar, 6 tablespoons tamari, 1 lime - zested, 10 inch piece of ginger - peeled and chopped and 2 garlic cloves - peeled and smashed. Puree for about a minute until paste like consistency.
2. Pour half of the mixture into a large lidded container, add the chicken thigh and cover with the remaining half of the mixture. Cover and let marinade for at least 30 minutes, but can be marinaded for up to 24 hours.
3. While meat is marinating, make your quick pickled vegetables. In a medium mixing bowl, whisk together the following: 2 Teaspoons Coconut Sugar, juice from one lime and 3 Teaspoons Rice Vinegar. Add 2 grated carrots, 1 thinly sliced Serrano chili and 1/3 of an English cucumber. Mix well and let sit at least 10 minutes, or refrigerate overnight. 
4. Heat your grill to medium high, wipe off excess marinade and place chicken on hot grill. Grill each side about 5 to 7 minutes.
5. Let grilled chicken rest a few minutes,then chop it all up into bite sized pieces.
6. Grill the French rolls so they're nice and toasty,and then assemble the sandwich to your liking.

Greek Chicken Burgers

A few months ago I saw this recipe on a blog I read.

I don't use ground chicken often, but it sounded so good!

I purchased everything I needed just a few days later,

and made these burgers two nights in a row!!!

I changed just a few things from the original recipe,

but they were just as delicious as I thought they'd be.

The Goods:

Hamburger Buns

Ground Chicken

Bread Crumbs

Egg

Cucumber

Red Onion

Lemon

Red Wine Vinegar

Plain Greek Yogurt

Feta (Not Pictured)

Fresh Dill

Parsley Flakes

Salt

Pepper

In a small bowl, combine the following:

1 cup Greek yogurt, juice and zest from 1/2 lemon,

2 teaspoons dried parsley, 1 to 3 teaspoons fresh chopped dill,

salt and pepper to your liking.

In a container with a lid, combine the following:

3/4 cup red wine vinegar, 1/4 of a red onion - thinly sliced,

1 to 2 teaspoons fresh dill - chopped.

Let sit at least 15 minutes, or up to a few days

In a large bowl, combine the following:

1 pound ground chicken, 1/4 red onion - diced, 

1/2 cup bread crumbs, 1 egg, zest from 1/2 a lemon, 

1 to 2 teaspoons fresh chopped dill, 1 teaspoon dried parsley flakes. 

Once mixed, divide into 6 portions and form into patties.

Spray grill and then cook fully.

Toast your buns on the grill too!

Add a little feta cheese and melt for a minute or so.

Spread yogurt mixture onto both buns, 

add thinly sliced cucumbers, 

chicken burger and the pickled onions.

It sadly doesn't look like anything too special...

But man oh man does it sure taste amazing!!!

Greek Chicken Burgers

With Yogurt Dill Sauceand Quick Pickled Onions

Adapted from An Uncomplicated Life

Hamburger Buns

1 Pound Ground Chicken

1/2 cup Bread Crumbs

1 Egg

1 Cucumber

1 Red Onion

1 Lemon

3/4 cup Red Wine Vinegar

1 cup Plain Greek Yogurt

Feta Cheese

Fresh Dill

Parsley Flakes

Salt

Pepper

1. In a small bowl, combine 1 cup Greek yogurt, juice and zest from 1/2 lemon, 2 teaspoons dried parsley, 1 to 3 teaspoons fresh chopped dill, and salt and pepper to your liking.
2. In a container with a lid, combine 3/4 cup red wine vinegar, 1/4 of a red onion - thinly sliced and 1 to 2 teaspoons fresh dill - chopped. Let sit at least 15 minutes, or up to a few days
3. In a large bowl, combine 1 pound ground chicken, 1/4 red onion - diced, 1/2 cup bread crumbs, 1 egg, zest from 1/2 a lemon, 1 to 2 teaspoons fresh chopped dill and 1 teaspoon dried parsley flakes. Once mixed, divide into 6 portions and form into patties.
4. Spray grill and then cook fully. Toast your buns on the grill too!
5. Add a little feta cheese to top of burgers and melt for a minute or so.
6. Spread yogurt mixture onto both buns, add thinly sliced cucumbers, chicken burger and the pickled onions.

Chopped Italian Salad

For as long as I can remember,

I've always loooooooved salads.

And what's even better,

is when I can make a salad a whole meal!

Awhile ago I blogged about Giant Salads

that I make and eat for lunch often.

They're always filling and I love eating them. 

In fact - I'm planning to have them this week.

But today...

I want to tell you ALL about a super easy and incredibly tasty

CHOPPED ITALIAN SALAD!!!

The Goods:

Romaine Lettuce

Salami

Mozzarella

Tomatoes

Cucumbers

Red Onion

Garbanzo Beans

Artichoke Hearts

Kalamata Olives

Peppernchini

Lemon

Italian Dressing

Chop up your lettuce, salami, mozzarella, tomatoes, cucumbers, 

red onion, artichoke heart, kalamata olives and peppernchini.

Put in a large bowl, add dressing and fresh lemon juice.

Toss to combine and serve in a large bowl.

That's it!!!

I decided I needed something besides salad,

so I made up a batch of the yummy rolls featured in this post!