Chef Mia

Crispy Chicken Caesar Sandwich – Chili to Choc

This utterly delicious Chicken Caesar Sandwich features crunchy chicken, crisp romaine lettuce, and a creamy Caesar dressing, all nestled between two slices of crusty bread. Perfect for a quick and satisfying lunch or dinner!

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Crispy Chicken Caesar Sandwich

  • Author: Chef Mia
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Description

This Chicken Caesar Sandwich features crispy breaded chicken, creamy Caesar dressing, and fresh romaine on a crusty baguette for a mouthwatering, satisfying meal. Perfect for lunch or dinner!

Ingredients

Scale
  • ½ cup full-fat mayonnaise
  • 3 tablespoon Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoon lemon juice
  • ¼ cup Parmesan cheese freshly grated
  • 1–2 garlic cloves minced
  • ¼ teaspoon black pepper
  • Pinch sea salt

Instructions

  1. In a bowl, prepare the Caesar dressing by mixing all ingredients. Stir until smooth and creamy. Take 4-5 tablespoons of this dressing and mix it with the chopped romaine lettuce in a medium bowl. Cover both the salad and the remaining dressing and refrigerate both components separately for later.
  2. Lay the chicken cutlets on a cutting board. If they are uneven in thickness, gently pound them with a meat mallet or rolling pin to make them even. Sprinkle both sides with salt and ground black pepper.
  3. Set up the breading station with three shallow plates. In the first, mix the flour, salt, and smoked paprika. In the second, whisk the eggs with salt until well combined. In the third, panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and grated Parmesan cheese.
  4. Heat oil in a frying pan over medium heat. Take one chicken cutlet and dredge it in the flour mixture, shake off any excess. Next, dip it into the eggs mixture. Finally, firmly press it into the breadcrumb mix. Repeat for all cutlets.
  5. Once the oil is hot (test by dropping in a few breadcrumbs-if they sizzle, it's ready), carefully place the chicken into the pan. Fry until golden brown on one side, then flip and cook the other side until crispy and fully cooked. This should take about 4-5 minutes per side, depending on thickness. Remove and place on a wire rack to drain excess oil. Fry in batches so not to overcrowd.
  6. Slice the baguettes into 12 cm (5") portions and cut each one open lengthwise. Spread a layer of the reserved Caesar dressing , place a crispy chicken cutlet on top, followed by a generous amount of the Caesar salad. Sprinkle with extra grated Parmesan. Close the sandwiches and serve immediately with fries.

Notes

Notes If starting with whole chicken thighs or breasts than pre-cut chicken cutlets, slice them in half horizontally and pound them to an even thickness. To prevent the sandwich from becoming soggy, assemble it just before serving. Add the dressed romaine and chicken at the last minute. You can also lightly toast the baguette. Maintain the right oil temperature while frying. Too hot, and the breading will burn before the chicken is fully cooked; too low, and the coating won’t crisp up properly. Heat the oil to around 175-180°C (350-360°F) to ensure even frying without burning the coating. The chicken is fully cooked when it reaches an internal temperature of 75°C (165°F).

Nutrition

  • Calories: 653kcal
  • Sugar: 5g
  • Protein: 51g

Crispy Chicken Bacon Ranch Wrap

Looking for the ultimate savory wrap? Try this Crispy Chicken Bacon Ranch Wrap! Packed with crispy chicken, smoky bacon, and creamy ranch dressing, this easy-to-make wrap is perfect for lunch or dinner. With a crunchy exterior and tender filling, it’s a flavor-packed meal everyone will love. Quick, satisfying, and irresistible – make this delicious wrap today and treat your taste buds to a savory, crispy delight that’s sure to please!

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Crispy Chicken Bacon Ranch Wrap

  • Author: Chef Mia
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Instructions

    Chinese Beef and Broccoli (One Pan Take-Out)

    This beef and broccoli is a popular Chinese take-out meal and it’s also easy enough to make at home. It’s also healthier than most take-out meal options. With juicy tender beef and crisp broccoli brought together in a rich brown sauce, this quick dinner is as colorful as it is delicious. Serve it over hot rice for an authentic Chinese take-out dinner. {Gluten-Free Adaptable}

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    Chinese Beef and Broccoli

    • Author: Chef Mia
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    Description

    This beef and broccoli is a popular Chinese take-out meal and it’s also easy enough to make at home. It’s also healthier than most take-out meal options. With juicy tender beef and crisp broccoli brought together in a rich brown sauce, this quick dinner is as colorful as it is delicious. Serve it over hot rice for an authentic Chinese take-out dinner. {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine, and use tamari instead of soy sauce.

    Ingredients

    Scale
    • 1 lb flank steak , skirt steak, or other cut (*see footnote 1)
    • 1 tablespoon soy sauce
    • 1 tablespoon peanut oil (or vegetable oil)
    • 1 tablespoon cornstarch
    • 1/2 teaspoon baking soda (Optional) (*see footnote 1)

    Instructions

    1. Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
    2. Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
    3. Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
    4. Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
    5. Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
    6. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

    Notes

    Notes If you need to use a cheaper but toucher cut of beef, for example, chuck, brisket, or round roast, add 1/2 teaspoon of baking soda to the marinade and marinate the beef for 30 minutes before cooking. This method tenderizes the beef and will create a very juicy result. Dark soy sauce will add an appetizing dark color to the sauce with a hint of caramel taste, but you can skip it if you don’t have it. If you skip the dark soy sauce, you can add 1/2 teaspoon molasses to enhance the flavor. If you do not have peanut oil, you can drizzle 1/2 teaspoon of toasted sesame oil at the end of the cooking after turning off the heat and mix together. It will boost the flavor.

    Nutrition

    • Calories: 291kcal
    • Sugar: 4.5g
    • Protein: 26.6g

    Mongolian Ground Beef Noodles Recipe

    This Mongolian Ground Beef Noodles recipe is a quick and flavorful meal that brings together savory ground beef, aromatic garlic, and a rich, sweet-savory sauce with tender linguine. It’s perfect for a weeknight dinner that’s both satisfying and easy to make.

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    Mongolian Ground Beef Noodles

    • Author: Chef Mia
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    Description

    This Mongolian Ground Beef Noodles dish is a quick and flavorful meal combining savory ground beef, a rich and slightly sweet sauce, and tender linguine. Its perfect for a weeknight dinner thats both satisfying and easy to make.ezstandalone.cmd.push(function { ezstandalone.showAds(130); });

    Ingredients

    Scale
    • 1 lb ground beef
    • 5 cloves garlic, minced
    • 1/3 cup brown sugar
    • 1/4 cup beef broth
    • 1/3 cup soy sauce
    • 3 tablespoons hoisin sauce
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground black pepper
    • Pinch of red pepper flakes (optional for a spicy kick)
    • 10 oz linguine
    • 1 tablespoon cornstarch
    • 2 tablespoons water
    • 4 green onions, sliced for garnish

    Instructions

    1. Cook the Pasta: Begin by cooking the linguine according to the package instructions. Once cooked, drain and set aside.
    2. Brown the Ground Beef: In a large skillet, cook the ground beef over medium heat until it is browned and cooked through. Drain any excess fat.
    3. Add Aromatics and Sauces: Add the minced garlic to the browned beef and cook for about 1 minute until fragrant. Stir in the brown sugar, beef broth, soy sauce, hoisin sauce, ground ginger, ground black pepper, and red pepper flakes if using. Stir well to combine all the flavors.
    4. Thicken the Sauce: In a small bowl, mix the cornstarch with water to create a slurry. Add this mixture to the skillet and stir until the sauce thickens, about 2-3 minutes.
    5. Combine with Noodles: Once the sauce has thickened, add the cooked linguine to the skillet. Toss the noodles in the sauce until they are well coated.
    6. Garnish and Serve: Garnish the dish with sliced green onions and serve hot.

    Notes

    You can add vegetables like bell peppers or broccoli for extra texture and nutrition.
    For a gluten-free version, substitute the soy sauce with tamari and use gluten-free pasta.

    Nutrition

    • Calories: 520kcal
    • Sugar: 12g
    • Protein: 25g

    Hibachi Steak Bowls

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    Hibachi Steak Bowls

    • Author: Chef Mia
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    Description

    These Hibachi Steak Bowls are loaded with tender, flavorful pieces of sirloin, sautéed vegetables, and fried rice. If you love Benihana and Kobé Japanese steakhouses, you’ll enjoy these bowls inspired by those restaurants! This recipe is wildly easy and perfect for a delicious weeknight-friendly dinner or meal prepping!

    Ingredients

    Scale
    • 2 lbs top sirloin steak, cut into rough chunks
    • 1 tablespoon mirin
    • 6 cloves of garlic, finely minced or pressed
    • 2 teaspoons ginger paste
    • 2 tablespoons plus 1 teaspoon sesame oil, divided
    • ½ teaspoon ground white pepper (or black pepper)
    • Kosher salt, to taste
    • 4 tablespoons unsalted butter, divided
    • 3 medium carrots, thinly cut on a bias
    • 2 medium zucchinis, sliced in half lengthwise & then cut into half moons
    • 4–5 ounces sliced mushrooms (I use baby bella)
    • ½ teaspoon garlic powder
    • 1–2 tablespoons teriyaki sauce or Japanese BBQ Sauce (we love Bachan’s!)
    • For serving: Fried rice & store-bought Yum Yum Sauce

    Instructions

    1. Prep & marinate steak. Place the sirloin into a large bowl (or inside a large plastic baggie). Add the mirin, garlic, ginger, 1 teaspoon sesame oil, white pepper (or black pepper), and salt-to taste. Toss all ingredients to fully combine, ensuring steak chunks are thoroughly coated. Then set the steak aside to marinate for at least 30 minutes.
    2. Sauté veggies. In a wok or large skillet, heat 2 tablespoons of butter and 1 tablespoon of sesame oil over medium heat. When hot, add the carrots, zucchini, and mushrooms. Cook the veggies, tossing often, until tender and golden brown, about 10-15 minutes. Season the veggies with garlic powder and salt/pepper- to taste. Then transfer the sautéed veggies to a clean plate and set aside. If needed, carefully wipe the pan clean with a damp paper towel.
    3. Cook steak. In the same pan, add remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. When hot, add the steak. Cook, tossing beef often, until nicely seared, about 3-4 minutes- careful not to overcook steak into toughness. Then remove from heat, and drizzle in the teriyaki sauce or Japanese BBQ sauce, toss well to coat steak in sauce until chunks are glistening.
    4. Build the bowls & serve. Evenly divide the cooked steak and sautéed veggies into shallow bowls, along with fried rice. Finish off bowls with a drizzle of store-bought Yum Yum sauce (or feel free to serve it on the side) to complete these hibachi steak bowls. Enjoy!

    Notes

    Store-bought Yum Yum Sauce is typically found in the international section of your local grocery store (near the Asian goods). Stores like Publix, Target, Walmart, and Kroger usually keep it in stock. It’s also available online- I love Terry Ho’s brand!
    Fried rice note: To keep the quick + easy theme rolling for this recipe, I like to use store-bought fried rice that just needs to be heated. It’s available in the freezer section of grocery stores- I love the InnovAsian brand! Otherwise, feel free to make your own or use your preferred choice of rice here.
    Please read blog post in its entirety for more tips + tricks.

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