Chicken Carbonara Sub

So I know that I've been MIA lately, but it's been an absolutely impossible past few weeks. Once I explain, I think you'll understand why I may or may not be emotionally traumatized. But probably.

1. I was given a puppy. Within 3 days, that puppy was back with its original owner. My heart=broken. I would go into details, but as I write this, my eyes are tearing up. Would you mind if I moved on to my second dilemma?
2. I got sick. Real sick. I don't think I've called in sick to work since high school, but I lost 12 lbs. in three days and was out for three days. Honestly, I don't remember much. I get flashes of memories that involve popsicles, my bathroom and my bear, Stuart. Weird.
3. My husband left me. Well, temporarily. He's off to Africa for a good long while, so I've been left here, abandoned by husband and puppy. Sigh.

Now that I've completely depressed you, let's talk sandwiches! I am always on the look out for hearty sandwiches, and sometimes I steal ideas. I am a sandwich thief. I thieve sandwiches. Whatever. This sandwich is based off of the Quizno's "classic." It's a creamy, bacon-y miracle. If there ever was such a thing.

Ingredients (1 sandwich):

• Thick, fresh bread from the deli. The good stuff. The bread makes or breaks a sandwich.
• 1 boneless, skinless chicken breast
• 1/2 cup alfredo sauce
• 1/2 teaspoon minced garlic
• Salt/pepper
• 3 slices bacon of precooked, microwaveable bacon
• 2 slices swiss or provolone cheese

Directions:

• Cut up chicken breast into small pieces. Cook on stove on medium heat until cooked thoroughly.
• Drain any liquid/fat. Add the alfredo sauce, garlic and salt/pepper. Combine and leave to sit on a medium-low heat.
• Cook bacon separately and set aside.
• Place cheese on either half of the bread and toast or broil until cheese is bubbly and bread is crusty.
• Crumble cooked bacon and set aside.
• I didn't crumble my bacon but put the slices whole on the bread. In hindsight, I wish I would have crumbled it.
• Top bread with chicken/alfredo mixture and bacon. Serve warm.

I know people who also add sauteed mushrooms to this. I don't do shrooms for health reasons (as in, I could care less about my health when I'm eating this sandwich). 

Love and get-me-a-sandwich,

Rachael

Two-Step Eggs

Guys, you have no idea how sick I've been.

So sick. Oh, so sick.

I wasn't sick when I made these. Just for the record. I am a 100% ster-ile cooker. Egg-preparer. Rule-bender. I know this is breaking the rules, and that's not something I'm used to doing. I follow the rules; actually, I create many of them.

But tomorrow's Monday, which means scrambled eggs and fried potatoes are on the menu for breakfast. And after five days of battling a 105 degree temperature and the stomach flu, I'm just not into the other way of making these.

My mom taught me how to make these back in the day. Big surprise, right? She's got so many tricks up her sleeve, it's awe-inspiring. And honestly, Tim's a "mental" kinda' guy. The first time he actually saw how I made these, he insisted it was disgusting. Worst eggs ever. Tossed 'em in the trash. Not interested. Big baby stuff.

My big mistake? Making them when he was awake. God love him, I've been making these two-step eggs without his knowledge for probably a month now. No complaints. Just raving reviews on how I make the best eggs.

These are the best. They really are. This is also a test to see if he reads my blogs. Which he doesn't.

Ingredients:

• 2 eggs
• 1/8 cup milk
• Salt/pepper
• Fresh seasonings (I'm thinking basil). Totally optional.

Directions:

Grab your eggs. 

Crack them and pour both the yolk and whites into a mug (NOT a normal glass cup). Add the milk, salt and pepper, optional seasonings, and stir well with a fork.

Microwave for 90 seconds. Here's a general time table for how long to microwave eggs:

• 1 egg-30 to 45 seconds
• 2 eggs-1 to 1 1/2 minutes
• 4 eggs-2 1/2 to 3 minutes
• 6 eggs-3 1/2 to 4 1/2 minutes
• 8 eggs-4 1/2 to 5 1/2 minutes

Place eggs on desired plate and using fork, gently break up eggs.

Sprinkle with additional salt and pepper. Serve with breakfast potatoes and bacon.

Feel free to make your normal eggs. Get your pans dirty and waste some time when you could be shaving your legs or packing lunches. Or just don't. Because Mondays are hard enough.

Love and ease,
Rachael