Rise & Shine Sioux Falls!

Yes, you read that right.  Sioux Falls.  Oh…what?  I forgot to mention that in my post on Sunday!?  Yes, I am also helping to cover a vacant territory….South Dakota.  Call me crazy!

Crazy or not, I’m thinking you will love these Turkey Ciabatta Sliders that I created back in April.  One spring weekend, we were lucky enough to have some of Ryan’s family down to visit.  While the boys (Ryan, Troy, & Dad) worked diligently in the garage building a beautiful picnic table for our backyard (yes, perfectly matching a photo I’d sent to Dad!), the girls and I hung in the house…chatting, laughing…and cooking!  It was one of those beautiful days…watching the brothers with their dad, creating something.  And just as special, was that time with Mom…talking through tough times, laughing about others, and learning details about the past.  Oh how I love stories about Grandma and Grandpa…and all the Aunts and Uncles.  We have so much to learn from those before us.  And sometimes I think…they have something to learn from us as well.  A new prespective…either way you look at it.  🙂

During all of the chit-chat, I was sure to whip up lunch.  I don’t remember just exactly where this craving initiated…but I’m thinking Palmer’s Deli in Des Moines.  Yes.  That’s it.  I ordered a spinach salad (aren’t I good?!  LOL) while the 3 partners I was with ordered hearty sandwiches.  As I watched them devour their carba-licious sandwiches, I vaguely remember one sandwich silently challenging me to beat it at home.  (Yes.  Occasionally food talks to me.  Weird.  I know)  Well….Game on, sammy. 

TURKEY CIABATTA SLIDERS

Makes 8-10 sliders

• 8-10 Ciabatta Rolls
• 1.5 lb Shaved Turkey (I prefer smoked)
• 2 avocados, sliced
• 2 tomatoes, sliced
• 8 oz Sharp Cheddar Cheese, sliced
• 10 Slices of Bacon, cooked as directed
• Ranch Dressing (make sure it is a good one!  I’m a picky “Rancher”)

When making these sandwiches, I always start by baking the ciabatta.  Remove from the oven as directed and let cool while you prep the rest of the ingredients.

Once the ingredients are prepped, cut the rolls in half, brush the top and bottom buns with ranch and begin building your sandwiches!  Turkey, cheddar, tomato, avocado, bacon! 

For “his” larger appetite, 2-3 small sammies should do the trick.  For “her”, one is just the perfect size!  Not too much…not too little.  Serve with a side of your choosing and indulge! 

And…whenever you get the chance, share a sandwich and an afternoon with your family members.  Actively engage in a project or simply sit and listen.  We all have so much to learn from each other…young or old(er)! 

Enjoy your day…in Sioux Falls…or whereever you are today.

Indulge.  In Life.  In Love.  In Food.

GOOD MORNING FOODIE WORLD!

Hello!  I’m here!  Can you believe it!?  I can’t.  🙂

April 2nd…the date of my last post.  Where does the time go?  I can officially say, for the first time in my life, I have taken (and completed) a sabbatical.  Unfortunately, that sabbatical was from Indulge.  Nearly 5 months away…wow.  For those of you who wait for my recipes or look forward to the posts, I am so sorry!  I’ve been working hard to balance my “new” normal and think that I finally have it under control.  (I can hope, right?!)  Let me explain…

Most of you know, that in my “real” life, I am not a trained chef.  I am not a professional blogger.  I am not a hired food critic.  I am a  medical Sales Consultant….and most days, I love my job!   At Medtronic, our fiscal year begins in May and ends in April.  So, as you can imagine, year end is busier than normal…wrapping up loose ends and pushing to help the company fulfill its promises.  This year was no different.  Then, without notice, a phone call came in the first week of May.  I was informed that several of my peers had been laid-off, and that while I was retained, my territory was expanding.  In addition to the state of Iowa, I was now responsible for all of Nebraska as well.  What?!  I was shocked.  I was frustrated.  I was overwhelmed.  Admittedly, I spent the first 2-3 days crying (I can be a real emotional basketcase at times.  True.).  While I was so grateful to still be employed, I couldn’t help but ask myself some tough questions.  How was I going to do my job EFFECTIVELY?  How was I going to assist each of my partners, EQUALLY?   How was I going to serve my surgeons CONSISTENTLY?  And most importantly, HOW WAS I GOING TO LEAVE BELLA…for several nights at a time? 

In the time that has passed since early May, I’ve navigated a successful & comfortable pace.  While I initially planned for a monthly trip to NE, I am now there every other week…but my trips are shorter in duration (this actually makes for more time away but breaks up my absense).  I’ve communicated clearly to my teammates the change in my role and compromised on what I can do best and what needs to be handled on their end.  And for my families sake, I make the most of my time at home!  Whether that be a Friday night picnic in the park, a weekly Wednesday Mom & Bella night, or our evening meals…prepping, cooking, and eating together, I am sure to soak it all up.

And now…I can get back to Indulge as well.  In my hotel rooms…or during nap time…or a quick post before bed…we can talk food!  Several of my partners, as well as my husband, have asked, “Do you miss blogging?”  Ummm…YES!  So here I am.  I hope you enjoy the recipes & photos I have stocked up over the last several months.

As you plan your grocery shopping this week, be sure to pick up the ingredients for these Spicy Chicken BLT Pitas!  One weekend craving led me to creating this delicious recipe.  We’ve made it over and over again.  I’m betting you will too!  🙂

SPICY CHICKEN BLT PITAS

Serves 4

• 1 pkg Whole Wheat Pre-Cut Pitas
• 1.5 cups Light Mayo
• 3 Tbsp Adobo Sauce (can of peppers in adobo sauce – use sauce only)
• 1 Large Chicken Breast
• 1 Avocado, diced
• 2 Roma Tomatoes, diced
• 1/2 Head of Iceberg Lettuce, coarsely chopped
• 10 Slices of Bacon
• Salt and Pepper
• Extra Light Olive Oil

Preheat the grill to 400 degrees. 

While the grill is heating, fry the bacon in a large pan until desired crispiness.  Drain grease.  Set aside.  Chop once cooled.

Once the grill is preheated, brush the chicken with Extra Light Olive Oil and season with Salt and Pepper.  You may also brush the grill grates with Extra Light Olive Oil to avoid sticking.  Place the chicken on the grill and cook for ~6-7 minutes per side or until cooked through.   Remove chicken from the grill and cover with tin foil. Set aside. 

In a mixing bowl, combine mayo, adobo, avocado, tomato, lettuce, and bacon.

Unwrap chicken and chop.  Add to mayo mixture.  Stir well.

Finally, fill your pitas!  Add a side of fruit, fresh veggies, chips…or on an indulgent day…crinkle fries!

Share one for lunch….or enjoy a whole one for dinner.  Watch our for that adobo…you are sure to feel the kick of heat! 

Indulge.  In Life.  In Love.  In Food.