Chicken, Anyone?

Ah, chicken.... The one meal that makes my family cringe. Don't get me wrong; we like chicken in our house, we just tend to eat so much of it that it gets boring rather quickly.

Last week, one of my coworkers mentioned that she was going to make "marinated chicken sandwiches" for dinner. I asked her how she prepares these, and she responded, "Oh, you know, I just marinate them in spaghetti sauce and bake it, then put in on Italian bread."

Brilliant!

I, honestly, had never tried this before! However, being me, I had to add my own interesting to it. Marinated in stewed tomatoes, tomato paste, onions, and Italian seasonings (see recipe below), I topped it with Provolone cheese baked into the bread. It was amazing.

My daughter wanted French fries, and I wanted asparagus, so we had both, making quite the meal.

Here's the recipe:

Marinated Chicken Sandwiches
Yields 4 sandwiches

Ingredients:
4 thin cut chicken breasts (or 2 regular chicken breasts, butterfly cut)
1 can of stewed tomatoes
1 small can of tomato paste
4 small French loaves
4 slices Provolone cheese
1 medium yellow onion, sliced
1 pkg Crock Pot Italian Chicken seasoning

1. Put chicken, tomatoes (with juice), tomato paste, onion, and seasoning in a covered dish. Marinate all together for at least 4 hours (I marinated mine overnight)

2. Bake chicken and its marinated vegetables at 350-degrees for 25-30 minutes in an oven-safe dish. Put aside for later.

3. Split French loaves and top with sliced Provolone. Bake in 350-degree oven for five minutes.

4. Top loaves with one piece of chicken, tomatoes, and onion.


For me, I had to eat my sandwich open-faced (no bread on top), because it is such a huge sandwich. Added with seasoned fires and steamed asparagus, it made for a delicious and filling dinner.

I hope everyone enjoyed their weekend, and I hope you try this recipe out soon.

Enjoy!
~Summer

A Perfect Sandwich: Take Two

When I was finished preparing this sandwich that I was so proud of (and preparing to photograph), my husband walks through the door. He's supposed to be heading to work, but he left his badge and cell phone here. He looks at my sandwich (I am hungry, mind you), and says, "Thanks so much, babe. I didn't have time to eat before taking Chloe to the babysitter."

The only reason he lived is because he's my husband (and I knew I could easily make another sandwich).

With that said, this is my "take two" for my lunch.

A sandwich doesn't have to be just your run-of-the-mill meat, cheese, mayo, and bread. The sandwich is the most versatile meal I have in my kitchen. From egg, ham, and cheese on an English muffin to a great stuffed blue cheese burger with baked beans and a crisp, light beer (think Modelo Especial), the sandwich easily goes from breakfast to lunch to dinner... and beyond!

This little gem I made for lunch has so many vegetables on it that I'll be surprised if I need a snack break before I'm done with work this evening. I've also included my "something interesting" in this sandwich: green mango chutney.

What is chutney? you ask. Chutney is a spread that uses a mix of spices, fruits, and vegetables- in my case, mangoes, dates, and vinegar, amongst other ingredients- that adds something special to any sandwich.

Below is what I put on my sandwich for lunch. It may sound like a lot of different things, but trust me, they all blend together beautifully to make a sandwich more than just a quick meal when you are out of ideas.

Mango Chutney and Applewood Smoked Turkey Sandwich:
(Yields one sandwich)

2 slices of bread (I love Sara Lee's 45 Calories and Delightful Whole Grain Wheat)
1 slice of cheddar cheese
5 thin slices of Applewood Smoked Turkey
Miracle Whip
Mustard
Mango Chutney (another delightful product of Marie Sharp's http://www.mariesharps-bz.com)
Tomato
Red Onion
Romaine Lettuce
1/4 avocado

The sandwich will be big, and will probably fall apart, but that's okay. The different tastes combined together make for a great meal. I always try to incorporate fruit into breakfast and lunch. I love apples because they are crisp like chips, but have far less calories, far more flavor, and have more health benefits than a fried (or even baked) slice of potato.

Enjoy!
~Summer

Breakfast: The Most Important Meal of the Day?

I always read that breakfast is the most important meal of the day. I wonder where and how all of this data was collected. I am a firm believer in only eating when you're hungry, and to always have a 10-12 hour gap between your evening dinner and your breakfast. This gives you body time to put to use what you've eaten, and you're not adding food to an already full stomach.

I usually always have dinner around seven or eight o'clock in the evening, so by the time I wake up at six in the morning and work out, I am definitely ready for breakfast!

Keep it simple, but add something interesting. My favorite breakfast is egg whites with a delicious Sweet Habanero Sauce by a little Belizean company called Marie Sharp's (www.mariesharps-bz.com). It adds a sweet and spicy kick to my eggs, and, topped with some salsa, it adds that bit of interesting I crave with every meal.

Keeping it simple, yet healthy, I always have a whole wheat bagel and at least one piece of fruit.

Keep your breakfasts quick, easy, and well-balanced, and you will have enough energy to get you through even the longest early-morning conference call!

Enjoy!
~Summer

Try Something New!

I've two confessions to make: First, I truly love food. I love eating it, preparing it for my family, and trying new things. I love wine or a great, crisp beer to go with my meals. Second, there are only two things about food I dislike: bacon and cilantro. Now, that doesn't mean I won't experiement with it! My husband and daughter are avid bacon fanatics, and cilantro, when used in moderation, really enhances the taste of a dish.

With that said, I will always try to post things that are very easy to make, and I am always open to suggestions to enhance a meal.

For dinner tonight, I found a delicous dish that I added on to. I found a "5 Ingredient Meal" that was just missing something. My nine-year-old daughter helped me prepare everything; it's that easy to make!

Below is the recipe. I hope you try it soon, and I hope you enjoy it as much as I do.

Spinach with Steak and Ravioli

Ingredients:
3 tbsp Olive Oil
4 tbsp Minced Garlic
Crushed Red Pepper- to taste
1/4C fresh Parmesan Cheese
18 oz fresh or frozen chopped spinach
20 oz frozen cheese ravioli
1/2 lb Flat Steak

Instructions:
1. In one pot, bring 4 quarts of water to a rolling boil. Add the ravioli and prepare to instruction (on frozen ravioli, it usually only needs to be boiled for five minutes. You'll know it's ready when the raviolis float to the top).

2. In a skillet, add 2 tbsp Olive Oil (if you are out, that's fine. Canola oil or Vegetable oil will do just fine). Heat oil and add garlic. Cook garlic until fragrant (about 30 seconds. Your entire house will smell delicious). Add in the crushed red pepper to taste. When all is incorporated, finally add the spinach with 1/4C of water, and cook until spinach is nice and wilted.

3. In a third pan, use the remaining Olive Oil and pan-cook the steak to your liking. I prefer medium rare myself.

4. Chop up the steak and add to spinach.

5. Lay spinach and steak on plate, top with ravioli and Parmesan cheese.

Enjoy!

I hope your family will enjoy this as much as my family did. Questions and suggestions are always welcome. I look forward to sharing my kitchen with you!

~Summer