There are balloons on the floor and ceiling, presents on the table, cake on the counter. And, by this evening, my mother in law will be in the house. Yay?
Thatboy can't remember the last time he spent his birthday with his mother. We know for sure that it has been 10 years since he's spent Thanksgiving with her. For his sake, I hope she doesn't disappoint him too greatly. For my sake, I hope the trip goes by really fast.
Today we celebrate the man I love. The father, husband, friend.
Tomorrow however? Well, we'll still be celebrating him. My family is kind of great that way. But we'll also be celebrating the people who came to this country to escape persecution only to be embraced and helped by the people who already lived here.
We will sit around tables with friends and family, enjoying their company and food - the universal common denominator. We eat at times of celebration and sadness. And it's hard to argue with your mother in law when your mouth is full of food!
I made turkey earlier this month and Thatboy worried he was going to be over turkey by the time Thanksgiving arrived. He requested no more turkey this month. So instead we've been having chicken. Multiple times a week. Apparently you can't be oversaturated with chicken. Perhaps because it's so versatile? Grilled, roasted, fried, baked, the possibilities are endless. It can be sweet or savory, mild or spiced. This sandwich takes a very southern concept - fried chicken with a kick from hot sauce, and gives it a southwestern twist with a tortilla chip crust and cilantro-lime mayo. A far cry from your roast (or fried) turkey, it's a great alternative if you believe there's such a thing as "too much turkey."
Have a very happy Thanksgiving everyone!
Spicy Chicken Sandwiches with Cilantro-Lime Mayo (From Cooking Light)
1/4 cup reduced-fat mayo
2 Tbsp minced cilantro
1 tsp lime juice
1 garlic clove, minced
3 Tbsp hot pepper sauce
1 tsp dried oregano
1/8 tsp salt
2 large egg whites, lightly beaten
4 chicken cutlets
4 1/2 oz baked tortilla chips
1 Tbsp olive oil
4 Kaiser rolls
4 lettuce leaves
2 Tbsp sliced green onions
- Prepare the mayo: combine mayo, cilantro, lime juice, and garlic in small bowl.
- Prepare chicken: combine hot pepper sauce, oregano, salt, and egg whites in a ziplock bag.
- Add chicken to bag, seal and turn to cover. Marinate in refrigerator at least 2 hours.
- Process tortilla chips in a food processor 1 minute or until ground. Place in a shallow dish.
- Remove cutlets from bag and dredge in the ground chips.
- Heat a large nonstick skillet over medium heat. Add oil to the an, swirling to coat. Add chicken to pan. Cook 4 minutes each side, or until browned and done.
- Spread mayo evenly over cut sides of rolls.
- Layer bottom half of each roll with a lettuce leaf, chicken cutlet, and 1/2 Tbsp green onions. Cover with top of roll.