Life is Like... (Caprese Chicken Sandwich)

Life is like a box of chocolates, right?  You never know what you are going to get inside.  Or maybe life is like a roll of toilet paper; the closer it gets to the end, the faster it goes.

How about this one?  Life is like a piano.  What you get depends on how you play it.

Life is like a turtle.  You won't get anywhere unless you stick your neck out.

My favorite?  Life is like a hot bath.  It feels good while you're in it, but the longer you stay the more wrinkly you get.

So, what do all these life metaphors have to do with this sandwich?

Nothing.  I just like them, as I like life.  And I like this sandwich.  There's a whole lot of 'like' going on.

Help me finish the sentence below in the comments: Life is like...

CAPRESE CHICKEN SANDWICH

Inspired by Everyday Food’s Pesto Chicken Burgers

SERVES 4  •  PREP TIME: 15 MINUTES  •  TOTAL TIME: 15 MINUTES

ingredients

• 1 cup fresh basil leaves
• 1 cup fresh spinach
• 2 cloves garlic
• ¼ cup pine nuts
• 4 tablespoons olive oil
• salt and pepper, to taste
• 1 lb. grilled chicken breast (from the deli section – or make your own)
• 1 large tomato, sliced
• 4 oz. fresh mozzarella, sliced
• 4 pieces of focaccia, halved

directions

1. In a food processor, puree basil, spinach, garlic, pine nuts, oil, and 1 tablespoon water.  Season with salt and pepper.
2. Sliced the chicken breasts into four flat pieces.  Heat.
3. Assemble sandwiches with pesto on the top and bottom slices of focaccia, chicken, tomato, and mozzarella.

COST: $11.99              COST PER SERVING (4): $2.99

Basil-Almond-Garlic Pesto + Me, in 10 words

Today I am supposed to sell myself in 10 words.  Hmmm.  This is a tricky one...

But here goes nothing.

Loyal.
Compassionate.
Creative, at times.

Learner.
Life lover.
Talker.
Sharer.

And since I am a sharer, I am sharing my favorite way to make pesto.  I don't put any cheese in it, keeping it plant based.  Almonds are cheaper than pine nuts and add a bit of flavor that is just right.  It is incredibly garlicky, so if you are sensitive to that you can cut back on the garlic.  We use it on top of pasta, in sandwiches, over chicken... there are SO MANY uses for pesto.  And as always, pesto is naturally gluten free, so even those with sensitivities to gluten can enjoy this over fish or chicken.  Enjoy!

BASIL ALMOND GARLIC PESTO

YIELDS 1 CUP  •  PREP TIME: 5 MINUTES  •  TOTAL TIME: 5 MINUTES

Ingredients

• 1 cup washed basil leaved, packed
• 3 cloves of garlic
• 1/3 cup almond slices
• 1/3 - ½ cup olive oil
• sea salt, to taste

Directions

1.      Place all ingredients in food processor or blender.  Run for about 30 seconds.  Add more olive oil to get to desired consistency.

2.      Use on top of cooked pasta, in sandwiches, on top of chicken – wherever you want!

 COST: $3.45           

Quick Fix: Basil and Salmon Sandwich

Some call it bagel and lox.  I simply call it a bagel and smoked salmon sandwich.  Po-TAY-to, po-TAH-to.

Whatever you call it, it simple and tastes pretty darn good.  Viva simplicity!

COST PER BAGEL (2 open sandwiches/1 serving): $4.00

Where the Heart Is... (Basil Orange Cooler)

Finally, after about two weeks, I have time to get into the kitchen.

Yes, my little blog has been neglected.  And as much as I want to feel bad about that, I don't. 

It is called living life.

Yup, you've got it!  I was a bridesmaid again, this time in Colorado.  Two out-of-state weddings in three weeks!  The plane is beginning to feel like my second home...

But it is a second home I am willing to live in when it brings me close to those I love.

However, my first home, MY HOME, is the place I love best.  It's got everything I need -- my stuff, my food, and most importantly, my man. 

Home is where the heart is. 

Fo' shizzle.

Now I have bags to unpack and a fridge to clean out and all that stuff that comes along with coming home, but I didn't mind taking a break to enjoy a little something fresh and delicious.  If you are like me, you can make without trekking to the grocery store...

A little bit of OJ, some basil and sugar, the juice of a lime or two... mix it up and add some water. 

Summer in a cup.

Go make yourself a glass and then do a cyber-cheers with me.

What are we cheering to, you ask?

To summer, to sunshine, to life...

...to all things beautiful.

Yes, I hear your glasses clinking, all the way over here.

BASIL ORANGE COOLER

Recipe from Everyday Food, June 2012

Ingredients

• 1 cup tightly packed fresh basil leaves
• 3 tablespoons sugar
• 3 cups fresh orange juice
• 3 tablespoons lime juice
• Ice

Directions

1. In a large container, combine basil and sugar. Mash with the back of a wooden spoon until basil is broken up. Add orange juice, lime juice, and 5 cups water; stir until sugar is dissolved. Serve over ice.

Cook's Note

Easy Entertaining
This drink can be refrigerated for up to 3 days -- add garnish and ice before serving. Try using canning jars in place of pitchers or glasses for a casual party.

COST: $3.80       Cost per glass (8): $0.48

Not Barefoot in the Kitchen -- Salami Roll-Ups

I am excited to share with you a new part of my blog: my Not Barefoot in the Kitchen section!

As we have all discovered, I have learned to love to cook within the last couple of years.  That would be evident by this blog, right?  But another thing I have learned to love is fashion.  It was not too long ago that a friend told, in love of course, "Tiffany, you need to spice it up.  You always look like the girl next door."  (This was before the movie The Girl Next Door, btw, so no, not that one.)  My reply?  "But I am the girl next door!"  Which for me meant cute, sweet, and that was it.  I would admire the girls in college who were bold enough to try a new look from the safety of my shirts, jeans, flip-flops, and ponytail.  Maybeeee some make-up.  Maybe.  But that was it.  I would admire them, think something along the lines of, "Wow, they look nice..." and then be on my way.  Because I couldn't do that, right?

Well, along with growing up and learning that I actually could cook, I grew up and learned that I actually could try something fun and new.  I am definitely no fashionista, but I am not the girl next door anymore.  Not that there was anything wrong with that...

So this new column or whatever it is called will be a place where I can put these two together: my new found love for cooking and my new found love for style -- affordable style.

I would like to give a shout-out to Britt at The Magnolia Pair for being bold enough to start a style column on her page.  Her confidence gave me confidence.  (And, FYI Britt, yes our outfits are strikingly similar... I think we were inspired by the same Pinterest pin originally, and then you helped me find out where to get the pants I wanted :)  Man, first What I Love Wednesday and now this... this lady has been an inspiration to me!

Today my recipe is for salami roll-ups.  You know how much I love Trader Joe's, right?  Well, this was a sample one day.  Fell in love.  Immediately.  And the good thing about Trader Joe's is that there are all kinds of salami there, not just pork... you can get beef or veggie, whatever you prefer.  Love that place.  And you have to admit, when you look at these pants you think "salami".  At least I do, anyway.

Three basic steps and you are there:  Spread cream cheese over lavash bread.  Place your toppings.  Roll and cut.  Ta-da!

We like to put it in the fridge when we are done.  They taste good room temperature, but they taste amazing when the cream cheese is cold. 

As you can tell from above, most of this outfit is from Forever 21.  Sometimes I see their stuff and want to gag myself.  But this Spring collection is incredible.  I had to practice some real self-restraint.  The pants were $24.80 and the top was a whopping $11.80.  The shoes I found at Payless (yes, Payless -- I have found their high heels to be really decent and cute) for $29.99.  And since nude can go with anything, I will definitely be sporting these a lot!

Salami Roll-Ups

INGREDIENTS:

• 1 pack lavash bread
• 1 tub cream cheese
• 1 pack salami
• fresh basil leaves

Cost: $9.27                   Cost Per Piece (24) $0.39

The Tiffany Burger

I make the best burgers.

THE BEST.

And I am not one to brag about my cooking too much.  I mean, really, I can cook, you have all seen evidence of that.  My food is pretty good.  It is tasty, for sure.  Tasty and brag-worthy are two very different things. But my burgers?  They are off the hook.  I have been told that they are better than In-n-Out Burgers on more than one occasion by more than one person.  For those of you that do not know, that is pretty much the highest compliment a burger can have... at least in my book. 

Here is the thing: In-n-out burgers are amazing because the meat is juicy, yes, but mostly because of what they put ON their burgers.  They have this amazing sauce, fresh ingredients, bread made fresh and not dry.  For fast food, In-n-Out is king.  Shoot, for food in general In-n-Out is king.

The thing that makes my burgers so good is not really what I put on them, but what I put IN them.  Wanna see what I am talking about?

There you have it: The Tiffany Burger.  (Not to be confused with burgers made of Tiffany...)

So, what's the secret?  Ketchup and onions, garlic and salt (or garlic salt...), breadcrumbs, Parmesan, and the best ingredient: chopped up basil leaves.  Wowser, this thing kicks some serious burger-booty.  Build it on a simple bun with your basic condiments, the ketchup/mayo/mustard variety, and top with cheese, tomatoes, and more basil.  I don't even flatten them in a real way, I just kind of mix all the ingredients, grab a handful, smoosh just enough to make flat-ish, and throw them in the pan.  Or the grill.  Anyway you do it will pretty much yield the same result: mind-blowing.  A treat for your taste buds, to say the least.

There you have it, my total bragging about my food.  You know what?  I don't even feel ashamed of this unabashed boasting of my skills.  Try one tonight, and you will see for yourself.

Paulo can't have just one... but they are so filling that his belly probably wishes he could.

COST = $7.95        PER SERVING (4) = $2

Accidental Deliciousness: Mahi Mahi in Pesto Butter Sauce

I was going to batter and fry a pack of Mahi Mahi pieces tonight, but then I noticed the recipe that came on the back of the package.  Tried it, and was amazed.  So simple and completely tasty.  Just my style.

Here you go --

Fry Mahi Mahi pieces (or other fish pieces) in 1T of butter and 1T of olive oil for 6 - 10 min.  Lightly salt.
Meanwhile, put fresh basil leaves (1c. loosely packed) in food processor with 3 cloves of garlic and juice from 1/2 lemon.  Add pine nuts if you have (I didn't, tasted great anyway.)  Blend.
Add 2T soften butter to basil mixture.  Blend again.  Add dash of salt.

The end!  Enjoy!