But when you look at this face....
It's all worth it.
Cue the "duh...duh, duh..." music:
"Momma, what's this?"
Needless to say, I have been hankering for some real food. Not boxed mac and cheese, not a handful of crackers, not anything that should be eaten standing up so a certain puppy that shall remain nameless can stick her face in your plate or bowl.
Yesterday was filled with the first vet visit for my girl and a chiropractic appointment for me. And lots and lots of naps, both dog and momma. She just kicks my ass. I am supposed to take her visiting at the office this afternoon, but that means I need sustenance.
So I grabbed a Pamela's Wheat-free Bread Mix and managed to turn out focaccia. I ran to the store (gasp - puppy went into the playpen. Yes, we bought a play pen. Shut up.) to pick up a few things that had been making my mouth water with just the thought.
Momma can't live by junk food alone.
2 squares focaccia
1 good-sized handful arugula
2 roasted red pepper halves (buy 'em if you don't have time to roast - I sure as hell didn't)
2 slices provolone cheese
2 thin-sliced chicken breasts
The juice of 1/2 lemon
2 tbsp roasted garlic mayo
Thinly sliced red onion
Prepare the chicken first so it has time to marinate: place the breasts in a bowl; drip the lemon juice and a drizzle of olive oil over the top, then sprinkle paprika, garlic powder, onion powder, and sea salt. Go lightly here - no more than 1/8 tsp of each and even less of the paprika. Cover and place in the fridge for half an hour.
Drain the roasted red peppers and pat dry. Set aside. Wash the arugula if you haven't already. Dry the leaves either in a salad spinner or on some paper towels, if Gidget hasn't taken off with the roll.
Preheat a skillet on medium heat with about a teaspoon of olive oil; add the chicken and saute until cooked through, about 3 minutes per side (more if you use chicken thicker than 1/2 inch).
Slice the focaccia squares in half through the middle. On the crown, place 1 tbsp of the mayo, then a few rings of red onion, a slice of roasted red pepper, then half of the arugula. Place one chicken breast on each heel and top with a slice of provolone. Combine the tops with the bottoms and inhale delicately.