Grilled Green Chicken Sandwiches



  • 4 Boneless / Skinless Chicken Breasts
  • 2 Quarts Cold Water
  • 1/3 Cup Kosher Salt
  • 1/4 Cup Sugar
  • 1 Small Avocado
  • 4 Heaped Tbsp. of Chopped Jalapenos
  • 1/2 Cup Rough Chopped Cilantro
  • 8 Tbsp. Olive Oil
  • 2 Tbsp. Lime Juice
  • Pepper
  • 4 Slices of Bacon
  • 4 Potato Buns
  • 1.5 Cup Mayonnaise


  1. Pound / buttery-fly the chicken breasts to 3/4 in. thick.
  2. In a gallon plastic bag, mix together the the water, salt, and sugar until the solids are dissolved.
  3. Add chicken breasts and refrigerate for 30 minutes.
  4. Meanwhile, combine avocado, jalapeño, cilantro, 6 tablespoons of vegetable oil, water, and lime juice in blender and purée until a smooth, creamy sauce forms.
  5. Season green sauce with salt.
  6. Pre-heat grill on high.
  7. Remove chicken breasts from brine, pat dry with paper towels, season to taste with salt and pepper, and brush lightly with remaining 2 tablespoons oil.
  8. Place bacon in between hot and cool sides of grill and cook, turning occasionally, until surface of bacon is bubbling but not yet crisp and browned, about 15 minutes total.
  9. While bacon cooks, place chicken over hot side of grill and cook until well browned, 3 minutes.
  10. Flip and, using a pastry brush or spoon, brush a coating of green sauce all over top side of chicken.  Continue to cook until second side is browned (another 2-3 minutes).
  11. Flip chicken and cook until green sauce is just cooked, about 1 minute. Brush more green sauce on second side of chicken, flip once more, and cook until chicken registers 150°F on an instant read thermometer inserted into the center of breast.
  12. Remove chicken from grill, let rest for 5 to 10 minutes.
  13. Place bun halves on hot side of grill, cut-sides down, and cook until lightly toasted.
  14. Spread 1 1/2 tablespoons of mayonnaise on cut side of each bun half.
  15. pieces, 1 tomato slice, and 1 tablespoon green sauce. Close sandwiches and serve right away.

Creamy Pasta Primavera


  • 0.25 lbs. of Linguine Pasta
  • 8 oz. Plain Greek Yogurt
  • 7 oz. Maitake Mushrooms
  • 5 Large Garlic Cloves
  • 1 Bunch Asparagus
  • 1 Lemon Wedge OR 1 tsp Lemon Juice
  • 1 lb. Spinach
  • Medium Boiling Pot
  • Large Boiling Pot
  1. Start a medium pot of water boiling with 1 tsp of salt for the pasta.
  2. Using your hands, tear the mushrooms into bite-sized pieces.
  3. Cut off the top 6 inches of the asparagus (you only want the most tender parts) and discard the rest.  Now cut the asparagus into 3/4th inch pieces on an angle.
  4. Peel and rough chop the garlic.
  5. Quarter the lemon (if using a full lemon).
  6. In the large pot, heat 2 teaspoons of olive oil on medium-high until hot.  Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board and finely chop. Wipe out the pot.
  7. In the pot used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 8 to 10 minutes, or until browned and crispy. Transfer to a paper towel-lined plate, leaving any remaining oil in the pan. Season with salt and pepper and set aside in a warm place.
  8. While the mushrooms brown, add the pasta to the pot of boiling water. Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Thoroughly drain the cooked pasta and set aside in a warm place.
  9. Add the asparagus to the pot used to brown the mushrooms; season with salt and pepper. (If the pot seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened and bright green. Add the garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
  10. To the pot of asparagus, add the cooked pasta, chopped spinach, butter, yogurt, ¾ of the browned mushrooms and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring constantly, 2 to 3 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Top with the remaining browned mushrooms. Garnish with the cheese. Serve with the lemon wedges on the side. Enjoy!

Garam Masala Shrimp with Garlic Spinach Rice in a Red Coconut Curry

  • 1.25 lbs. Large Raw Shrimp
  • 1 Cup Jasmine Rice
  • 15oz. Coconut Milk
  • 3 Medium Cloves Garlic – Sliced in Slivers
  • 8 oz. of Spinach
  • 1 Bunch of Cilantro
  • 1 Tablespoon Garlic Ginger Paste
  • 2 tsp. Garam Masala
  • 2 tbsp. Thai Kitchen Red Curry Paste
  • 1/8th tsp. Cayenne Pepper
  • Metal Mixing Bowl
  • Metal Sieve
  • Large Frying Pan
  • Medium Boiling Pot
  1. Peel and de-vein the large shrimp.
  2. Toss the shrimp in two tsp. garam masala, salt and pepper and leave to marinate in a mixing bowl.
  3. In a medium pot, heat 2 tbsp. of olive oil over medium heat with the 3 slivered olive oil cloves.
  4. Season with 1/4 tsp. salt and 1/8th tsp. pepper and simmer until fragrant (2 minutes).
  5. Add 1 cup of jasmine rice and 2 cups water and increase temperature to high until boiling.
  6. Turn down to a simmer (low) and cover.  Cook for 12 minutes.  When time is up, remove from heat and uncover.
  7. In large frying pan add 2 tbsp. olive oil and heat on medium heat.
  8. Add 8 oz. of spinach and cook just until wilted (2 minutes).
  9. Strain the spinach and press all excess water out.
  10. Finely chop the spinach on a plastic cutting board and leave to cool.
  11. Wipe out the frying pan and add 2 tbsp. olive oil, 2 tbsp. thai kitchen red curry, and 1 tbsp. garlic-ginger paste.
  12. Heat over medium-high heat for 3 minutes (do not let it burn).
  13. Add the coconut milk and simmer for 2-3 minutes (do not let it boil).
  14. Add the marinated shrimp, cayenne pepper and simmer for 4 minutes (do not let it boil).
  15. Mix the chopped spinach with the garlic rice and taste.  Add salt and pepper as needed.
  16. To serve spoon the spinach rice mixture into the bowl, top with shrimp and curry, the sprinkle with cilantro.

Thin Crust Pizza

This recipe makes 3 small pies (2 personal adult pies and 1 we typically split for our 3 year old).


  • 1 Can Sun of Italy Pizza Sauce
  • 2 Cups King Arthur Unbleached Bread Flour
  • 1 Cup Warm Water
  • 1 Tsp. Rapid Rise Yeast
  • 1/2 Cup Corn Meal
  • 1 Tsp. Salt
  • Food Processor
  • Sheet Pan
  • Pizza Pan or Pizza Peel
  • Aluminum Foil


  1. Measure two cups of the bread flour (a hair more than 2 cups) our and put them into the food processor.  mix
  2. Add 1 tsp. of salt and kneed the flour for 1 minute to mix the salt in.
  3. Pour one cup of warm water (120-130 degrees) into measuring cup.  Add Rapid rise yeast.
  4. Pour into food proccessor bowl and mix with flour for 4 minutes.
  5. Allow mixture to rest with lid off for 15 minutes.
  6. While resting, pre-heat oven to 150.  (just warm)
  7. Mix again for 4 minutes.
  8. Pour out onto floured aluminum foil on sheet pan.  With floured hands, tear into 3 equal sized balls and cover each with wet paper towels.
  9. Place sheet pan into oven set at 150 and turn off heat.
  10. Leave in over for 20 minutes while you prepare toppings.
  11. After you remove from oven, preheat to 550 and place largest sheet pan upside down to act as a pizza stone.
  12. Wait until oven hits 550 and THEN prep the first pizza.  You’ll want the pizza stone to have 5-10 mins to re-heat in between cooking each pizza.
  13. Each pizza should cook between 7-8 minutes.  Check on it after 6.

High Heat Turkey Breast Cutlets

This recipe is the result of many failed attempts at making an oven crispy turkey cutlet to cut down on the fat from frying in olive oil.  I think I’ve finally got it.  Your results will likely vary due to differences in oven heat retention’s but this method works well in mine so try it and adjust accordingly.  I believe the panko breading and the high heat results in as close as you can get to a truly fried taste and texture.  I call this recipe high heat for two reasons both the oven temperature and the spice from the spicy panko breading.  Interestingly, without the fat of the olive oil, the spice is amplified in this method of preparation vs. frying.

Nutritional Information:  Calories:  204   Carbs: 16g    Fat:  1.5g   Protein   27g   Sodium:  800mg   Sugar:  2.5g

  • 1lb. Pre-Cut Turkey Cutlets (4 cutlets)
  • 1 cup 4c Spicy Panko Breadcrumbs
  • 3 tbsp. Dijon mustard
  • Elevated cookie baking rack (3-4″ height to allow hot air to flow around cutlets)
  • Baking rack
  • Tenderizing mallet
  • Small cutting board
  • Bowl or plate for dipping cutlets into breadcrumbs
  1. Place oven rack on lowest shelf (farthest away from top elements) and preheat convection oven to 500.  Convection is important as I believe the air flow helps crisp things up and cook the turkey faster.  If you have a non-convection oven you will likely need to cook the turkey a bit longer, but start checking at 10 minutes or so.
  2. Pound the turkey cutlets on the small cutting board until they are 1/4 to 1/3 of an inch thick and even in thickness throughout (very important as we’re only going to cook these for a short period of time).  I find that the outer edge of the turkey cutlet is more dense so I spend extra time in this area tenderizing so that it cooks evenly and is tender.
  3. Squeeze out approximately 3 tbsp. of Dijon mustard onto the cutting board and use your hand to massage the mustard into each of the cutlets.
  4. Pour 1 cup of bread crumbs onto the plate or bowl and bread each cutlet.
  5. Place each breaded cutlet onto the elevated baking rake.
  6. Once oven is up to temp, and all cutlets are prepped, bake for 7 minutes at 500 and then turn off the oven.
  7. Allow the cutlets to continue to bake for another 3 minutes before removing and checking the temperature of the cutlets at their thickest part (hopefully they’re uniform).  It’s OK if the temperature is slightly below 165 as they’ll continue to cook as you let them rest.  The one thing you do not want is for them to be over cooked and dry!
  8. Allow to rest 5 minutes (typically the time it takes me to plate the sides) and then serve.

Thai Chicken Meatball Curry & Rice



  • 1 lb. Ground Chicken
  • 14 oz. Coconut Milk
  • 3 Green Onions
  • 1 Bunch Lacinato Kale
  • 1 Lime
  • 1 Stalk Lemongrass
  • 3 Tablespoons Peanuts
  • 1 1/2 Tablespoons Yellow Curry Paste
  • 1 Inch of Fresh Ginger
  • 1/4 Cup Panko Breadcrumbs
  • 1 Tablespoon Olive Oil
  1. Wash and dry the fresh produce.  Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops.  Peel and mince the ginger.  Cut off and discard the root end of the lemongrass; peel off and discard the fibrous, outer layers until you reach the pliable, white core.  Mince the lemongrass core.  Remove and discard the kale stems; cut the leaves into ribbons.  Roughly chop the peanuts. Quarter the lime.
  2. In a small pot, combine the rice, a big pinch of salt and 2 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Set aside in a warm place.
  3. While the rice cooks, in a medium bowl, combine the ground chicken, breadcrumbs, half the white bottoms of the scallions, half the ginger and half the lemongrass; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into 28 to 32 equal-sized meatballs. In a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the meatballs. Cook, turning occasionally, 4 to 6 minutes, or until browned on all sides.
  4. To the pan of meatballs, add the remaining white bottoms of the scallions, ginger and lemongrass and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the aromatics are softened and fragrant.
  5. Add the kale and ½ cup of water to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the kale has wilted. Reduce the heat to medium. Add the coconut milk (shaking the can before opening); season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until the meatballs are cooked through and the liquid is slightly reduced in volume. (Be careful not to boil the mixture, as the coconut milk may separate.) Remove from heat and season with salt and pepper to taste
  6. Divide the cooked rice and finished curry between 4 bowls. Garnish with the green tops of the scallions, peanuts and lime wedges. Enjoy!



Copycat Chipotle Chicken Burrito Recipe

Adapted From:  Which appears to no longer be a site 🙁

My wife and I love Chipotle chicken burritos but it’s not always feasible to go out and get them AND this recipe is exponentially cheaper to make at home.  You’ll find that since she and I like slightly different things in our burritos that the recipe contains everything needed to appease both of us.  Read through and adapt for yourself depending on your preferences.


  • 1 8oz. brown rice (you can use instant)
  • 1 8oz. white rice (you can use instant)
  • 1 package burrito size flour tortillas (we prefer
  • 4-6 chicken boneless chicken thighs (you could use 2 breasts if you wanted instead)
  • 1 15 oz. can organic black beans
  • 1 tub sour cream
  • 1 can petite diced tomatoes
  • 2 large leaves Romaine lettuce, cut into thin strips
  • 1 tsp. lime juice
  • 1 bunch cilantro
  • 1 ¾ tsp. salt
  • 1 tsp. black pepper
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 2 cloves garlic, minced
  • 1 tsp. oregano
  • 1 medium onion, diced
  • ¼ cup oil
  • 1 tbsp. butter or margarine
  • Mild Salsa
  • Guacamole or 1 whole Avocado


To Make Chicken

  1. Mix the 1 tsp. salt, 1 tsp. pepper, 2 tsp. cumin, 1 tsp. chili powder and 1 tsp. oregano in a small bowl.
  2. Heat skillet with the oil until hot.
  3. Coat both sides of the chicken with spices and place in skillet.
  4. Cook 3-4 minutes per side until cooked through.
  5. Using kitchen shears or a knife, cut the chicken into bite sized pieces. Set aside and keep warm.
  6. Next, add the diced onion to the skillet. Cook until onions are golden and carmelized.
  7. Remove and place into chicken bowl, toss, and keep warm.

To Make Rice

  1. Cook rice according to package directions*.
  2. Once cooked, add 1 tbsp. butter, ½ teaspoon salt, 1 tsp. lime juice and 2 tsp. minced cilantro.
  3. Lightly toss.
  4. Set aside and keep warm.

Other Ingredients

  1. Open, drain and rinse the black beans.  Then microwave them for 2 minutes so they’re warm.
  2. Stick a spoon in the sour cream container.
  3. Pull out the bag of 4 cheese Mexican cheese
  4. Rough chop some cilantro and place in a bowl for garnishing
  5. Stick a spoon in some guacamole OR chop up an avocado instead.
  6. RoOugh chop some lettuce and place in a bowl.

Building Your Burrito

  1. Heat a tortilla in a cast iron skillet until it’s soft and pliable.  You may want to lightly wet it first.
  2. Scoop in a bit of the diced chicken/onion mix, white or brown rice, black beans, and then any combination of the additional ingredients that you want.
  3. Tuck in the top and bottom and roll into a tight, fat, delicious burrito.


Jamaican Rice & Peas (Beans)


  • 1 can (19oz) Kidney beans, including liquid
  • 1 can (14 oz) Coconut milk
  • Water (approx 1-2/3 cups)
  • 2 cloves Garlic, chopped
  • 1 Small onion or 2 stalks scallion, chopped
  • 1 tsp Dried thyme
  • 1½ to 2 tsp  Salt, to taste
  • 1 tsp Black Pepper
  • 2  cups Long grain rice (rinsed and drained)



  1. Drain the liquid from the can of kidney beans into a 1 quart measuring cup and add the can of coconut milk and enough water to make a total of four cups of liquid.
  2. Add liquid, beans, garlic, chopped onion and thyme to large pot.
  3. Add salt and black pepper.  Bring to a boil.
  4. Add rice and boil on High for 2 minutes.
  5. Turn heat to Low, and cook covered until all water is absorbed (about 15 to 20 min).
  6. Fluff with fork before serving.


Earthy Shiitake Chicken Pasta

  • 6 ounces linguine pasta
  • 8 ounces fresh sliced shiitake mushroom caps (stems removed) (2 packs)
  • 2 large cloves fresh garlic smashed and chopped
  • 1/2 large or whole small yellow onion, chopped
  • 2 tablespoons olive oil
  • 1 cup chicken broth for sauce
  • 1/2 cup chicken broth for pasta noodles
  • 1 cup whole milk
  • salt to taste (approximately 1/4-1/2 tsp)
  • 1/4 tsp ground black pepper
  • 2 tablespoons grated Parmesan cheese
  • 3/4th cup shredded cooked chicken breast
  1. Saute onion in olive oil over medium heat for 3 minutes.
  2. Add garlic and continue sauteing for another 2-3 minutes (do not let burn).
  3. Add mushrooms and 1 cup chicken broth for sauce.
  4. Cook until mixture is reduced to 1/2 volume.
  5. Stir in whole milk, and reduce by half again.
  6. Turn off heat.
  7. Add cooked chicken and parmesan cheese.
  8. Season with salt and pepper to taste.
  9. Stir to mix well.
  10. Meanwhile cook pasta in a large pot of boiling salted water until al dente.
  11. Drain pasta, and toss with remaining half cup chicken broth until coated to help prevent sticking.
  12. Plate the pasta first and then top with mushroom/chicken sauce mixture.

VMWare Workstation 9/10/11 – Install Error 29141

Boy did I have a hard time today just getting VMWare Workstation 11 installed on my Windows 10 system at home.  Over and over again, it’d get part way through and error out with error 29141.

The installer has encountered an unexpected error installing this package. This may indicate a problem with this package. The error code is 29141.

Lot’s of Googling later I had:

  • Stopped the VirtualBox VMs I had running.
  • Manually audited my registry entries and program files folders for any lingering parts of VMPlayer (which I previously had installed).
  • Removed a linger entry for HKEY_LOCAL_MACHINE\SYSTEM\CurrentControlSet\Services\vstor2-mntapi10-shared
  • Downloaded RevoUninstaller to ensure everything was truly gone.
  • Manually audited my systems virtual hardware for any VMWare virtual NIC’s.
  • Cleared the temp folder for my user’s profile.
  • Tried a different user’s profile on the system.
  • Temporarily disabled AVG Anti-Virus.
  • Tried installing version 10 and 9 which both exited with the same error.

NONE of these things worked for me.  Ultimately I copied the installer to the root of my C:\ drive.  Created a VMWare folder in it.  Then had the installer install to that directory and store VM’s in a sub folder of that directory.  Shouldn’t have had to do all that, so I’m posting to save others some pain.

Hope it helps.