Monday, May 17, 2010
Kara recently wrote about a great breakfast dish, which she and her husband shared for dinner. I was surprised (just as she was) to find out that some people just don't do breakfast for dinner. I just have to say it: Is there something wrong with them? I'm all about the easy stuff on busy days when I still want a home-cooked meal, and sometimes that means homemade waffles with sausage or bacon, and a side of sliced strawberries. Did you grow up eating breakfast for dinner? I sure did, and it's still one of my favorite treats.
Busy days also mean sandwiches, and we have sandwich night pretty often around here. Sometimes we have egg-salad sandwiches. Other times we have smashed sammies (as in cooked in butter, smashed under my trusty cast-iron pan) made with turkey, farm-fresh lettuce and provolone. And other times we have spicy chicken on bakery rolls. Yes, sandwich night happens about once a week around here. Tonight it's probably going to be grilled-cheese on potato bread and soup. What can I say? Three days of storms has me thinking comfort food.
In that same vein here's a great recipe for Chicken Cheesesteaks, with red onions and red peppers. Thanks to your trusty broiler this sandwich can be made in 30 minutes or less if you have your ingredients ready before you get home from work. I have a special place in my heart for real cheesesteaks (but hold the fake, orange cheese, please.) But this chicken version is a little easier on the waistline. And it goes without saying that this meal is easy on your pocketbook, too. Add some fries or a bag of chips, and some old-fashioned bottles of chocolate milk and your kids will think it's a special treat of a meal, too. And wouldn't it be nice to make everyone happy?
Adapted from Martha Stewart
1 pound chicken breasts
2 tablespoons oil
Coarse salt and ground pepper
2 red bell peppers, sliced
1 large red onion, sliced
4 cloves of fresh garlic, sliced
6 ounces sliced provolone cheese
1/4 cup mayonnaise
1. Position oven rack four inches from burners, and turn on broiler. Line baking sheet with foil.
2. Put chicken and 1 tablespoon of oil on baking sheet and toss until chicken is well-coated, then season with salt and pepper. Broil, without turning, until chicken is cooked, five to seven minutes. Remove from pan, and set aside to cool. When cool enough to handle, slice breasts into strips.
3. On same baking sheet, toss peppers, onion, garlic and remaining oil. Broil, turning occasionally, until tender and slightly blackened on tips, eight to ten minutes. Season with salt and pepper. Add chicken back to vegetables and toss.
4. Split rolls and slather each side with mayo. Put chicken and vegetables on one half of roll, then top with cheese. Put bread, open side up, on baking sheet and broil until cheese is melted and bread is lightly toasted. (Be careful not to let your bread burn! Don't walk away from your oven.) Serve hot.