I spent 15 minutes Saturday night trying to convince some lunk that I am not Italian. Now I know I have dark hair and dark eyes, but I am pretty fair. His drunken insistence wore on my last nerve. I know I should have shooed him away then and there, but he was from Boston and I am a sucker for the accent. He pitifully orbited around me for the rest of the evening. I tried to be kind, but when he tried to kiss me as I left I had just about had it.
I ambled home, talking to a friend on the phone. Once in my apartment I decided now was the perfect time for a cinnamon roll. I had lugged back a bag from a beloved bakery in RI and it seemed like a delicious treat. In my haze I placed the frozen hockey puck on a plate to defrost.
A non microwave safe plate.
For 90 seconds.
As I type this out I am reminded of my idiocy with every key stroke; a shiny blister resides on my right ring finger. Not only did I manage to injure myself in those wee hours, I passed out in bed with a plate and a potholder. I woke up with the plate next to my head and laying on top of the potholder. Now this may not be my proudest moment, but it is a better option than waking up with a vodka bottle near my head and laying in top of a drunken Bostonian, no? Baby steps here, kids. I am growing as a person.
I mean, who the hell makes a cinnamon roll when they are drunk? Isn’t it pizza time? Or falafel time? I mean hell, I have even been known the shamelessly wolf down a sandwich in those wee hours. Nothing as good as this chicken cheesesteak, but it would be hard to match. Lightened up, these has far less oil and fat than the traditional cheesesteak and tastes really good. I made a tactical error toasting the bread; it made it a bit dry, but that is my own damn fault. The picture here blows (big surprise), but is there really anyway to make a sandwich look really awesome? Probably, but I was too hungry and this was snapped in a rush.
Maybe I will go for this next time; the baked goods have not treated me kindly.
Chicken Philly Cheesesteaks
Slightly adapted from Cooking Light
3/4 pound skinless, boneless chicken breast, cut into (1-inch-thick) strips
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup vertically sliced onion
1 1/2 teaspoons white wine vinegar
1/8 teaspoon salt
2 garlic cloves, minced
1/2 teaspoon hot pepper sauce
4 (3-ounce) submarine rolls (such as Cobblestone Mill brand)
4 (1-ounce) slices provolone cheese
Spray pan that has been over over medium-high heat. Add chicken to pan; sprinkle with 1/8 teaspoon salt and black pepper. Sauté 5 minutes or until chicken is done. Remove chicken from pan. Add red bell pepper and next 5 ingredients (red bell pepper through garlic) to pan; sauté 6 minutes or until tender. Stir in chicken and pepper sauce; remove from heat.
Slice each roll in half horizontally, cutting to, but not through, other side. Place 1 cheese slice and 1 cup chicken mixture on bottom half of each roll, and gently press roll halves together.