What are you up to this weekend?
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We’re hosting April’s Spaghetti Saturday. With the warmer spring weather, we decided to skip the comfort food and have a Mexican theme instead.
Also, I’m excited to be out in the sunshine getting my hands dirty, with the first plantings in the garden. For the past couple of years, I’ve coveted a friend’s beautiful (and huge) garden. My goodness, to snoop in her fridge during the summer; it’s a rainbow of color.
I summoned my courage and asked if I could buy-in, and she said yes(!)
(This will be my first attempt at gardening, much more to come)
Whatever you’re up to this weekend, I hope it’s peaceful and filled with the people (and furry creatures) that you love
Have a good one
Today a few links from around the web to share
50 Ways to Use Coconut Oil – #40 has me intrigued. With four cats at our house, #50 may make vomit patrol’s job a little easier [via Swanson Vitamins]
In the interest of spring-cleaning and quickly approaching(!) bikini season – 15 Simple Habits to Adapt for a Healthier Spring [via Byrdie]
How to make a great smoothie without a recipe. A skill everyone should have [via Food52]
The search for medical internet answers is slippery and sloppy (at best) – We’re more honest with our phones than with our doctors [via New York Times]
Plants remember if you mess with them enough [via New York Times]
The coolness of asparagus [via Rebecca Katz]
The back story behind New Yorker cartoons [via The New Yorker]
The new way to roast veggies [via Bon Appetit]
Upcoming (free) online health summits you may be interested in registering for: The Truth About Fat Loss .. Beautiful, Sexy, Bad<> Summit .. Ultimate Aging Summit .. The Polycystic Ovarian Syndrome Summit .. Forget Weight Loss Forever Project .. 2016 Diabetes Summit .. The Truth About Cancer Summit
My love of the Chicken Philly Sandwich began at dinners out with my family at our favorite steakhouse. It was truly love at first bite
A bit of Philly Cheesesteak trivia:
In 1930 there was a modest hot dog stand near the Italian market in South Philly called Pat’s. One day while working at the stand, Pat made himself a lunch of thinly sliced rib-eye steak, putting it in an Italian roll, and dressing it up with some cooked onions.
When a cabbie stopped in for a bite and smelled the aroma of hot beef on the griddle, he requested the same lunch that the counter guys were having. “Forget ‘bout those hot dogs!” he said. “You guys should be making these.”
Just like that, the Philly Cheesesteak was born.
Interestingly, there wasn’t cheese on the original sandwich. That came later in the 1960s. Today the most popular cheese is Cheez Whiz, but provolone was Pat’s favorite
The chicken a favorite recipe from years ago, one I frequently make to have as a protein add-in for our everyday salads. The flavor is incredible
It’s worth seeking out chicken cutlets (if not, ask your butcher to cut them for you or do it yourself). I’ve discovered the meat will have more flavor after it’s finished marinating. Also worth noting, cut the chicken into the thinnest slices you’re able.
ps: Philly Cheesesteak trivia via Philadelphia’s Official Tourism Site
— — —
~ Chicken adapted from Aaron McCargo (Food Network’s Big Daddy)
Tangy Chicken Philly Sandwiches
- Tangy Chicken
- 2 Tbsp red wine vinegar
- ½ cup + 2 Tbsp olive oil, divided
- 1 Tbsp Dijon mustard
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 (6 oz) boneless and skinless chicken cutlets
- 1 onion, diced
- 2 Tbsp garlic, minced
- 2 Tbsp chives, chopped
- 1 - 2 Tbsp olive oil
- 1 cup red bell pepper strips
- 1 cup green bell pepper strips
- 1 cup vertically sliced onion
- 1 ½ tsp white wine vinegar
- ⅛ tsp salt
- 2 garlic cloves, minced
- Finish Sandwiches
- 6 slices deli provolone cheese
- 2 - 4 soft hoagie rolls, split and toasted
- Tangy Chicken
- In a small bowl, add ¼ cup olive oil, mustard, Italian seasoning, paprika, salt, and pepper. Whisk to combine.
- Coat each chicken cutlet liberally with the marinade and arrange them on a quarter-sized sheet pan lined with parchment paper. Cover and freeze for 30 minutes. (The chicken will freeze slightly)
- Remove from the freezer and with a sharp knife, cut the slightly frozen meat as thin as possible.
- In a large saute pan over medium-high heat, add 2 Tbsp oil. Add the onions and cook until slightly browned (~ 2 minutes)
- Add the garlic and the chopped chicken. Cook until the chicken is cooked through (~ 5 minutes)
- Stir in the chives.
- In a pan over medium, heat the olive oil
- Add the rest of the topping ingredients and sauté 6-8 minutes, or until they're just tender (you don't want them to be mushy)
- To build the sandwiches, place a pile of chicken on the bottom half of each roll and top with Provolone cheese
- Place the sandwich under the broiler until the cheese is melted and slightly bubbly
- Top with peppers and onions
- Place the top half of the roll on top and serve