Tasty Morsels 

1 lime, juiced
1/2 tablespoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
2lb chicken thighs
1/2 cup coconut peanut sauce

1/4 cup rice wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
2 medium carrots, cut into 1/8-inch match sticks

2 baguettes, sliced in half lengthwise
1/2 cup mayonnaise
1/2 teaspoon siracha
1 bunch cilantro, woody stems removed

Whisk the lime juice, sugar, salt, and olive oil. Add the chicken and toss until well coated. Set aside to marinate for 20 minutes.

Whisk the vinegar, sugar, and salt in a medium mixing bowl until dissolved. Add the carrots and toss until combined. Set aside to pickle for 15 minutes, stirring occasionally.

Drizzle olive oil in a pan. Pan-fry the chicken in batches: Cook until the chicken is firm to the touch. Set aside to cool. When the chicken is no longer piping hot, toss it together with the peanut sauce in a medium mixing bowl.

In a small mixing bowl, combine the mayonnaise and the siracha. Season with a sprinkle of salt.

Toast your bread for a few minutes until crusty. Slather mayonnaise on the top slice, pile chicken on the bottom slice, topping with drained carrots and cilantro.

Adapted from: Big Girls, Small Kitchen

I really love Vietnamese food. It only gets better because now I can make Vietnamese sandwiches myself! One of my coworkers was really impressed that I had made this at home. Read more…

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1 baguette
1 egg
Few knobs of butter
Handful of spicy wild arugula
Smoked salmon
Freshly ground black pepper
Good extra-virgin olive oil
2 slices high-quality bacon

Fry up the bacon in a cast iron skillet. Set aside.

Heat up your broiler, and slice the baguette in half. Put a few thin slices of butter on your bread and broil until golden.

Top one slice of your bread with bacon and pieces of smokey trout. Top the other slice with the arugula and a drizzle of olive oil.

Heat up a small sauce pan with about 2 inches of water, until boiling. Turn the heat all the way to the lowest setting. Crack the egg into a bowl, and slide it into the water (you can slide it into the ring of a jar top to help keep the whites together). Cover, and cook for exactly 2 and a half minutes. Gently scoop out the egg with a slotted spatula and place on top of the trout.

Close the sandwich and enjoy.

Adapted from: local lemons

Well… I promise this sandwich is REALLY tasty because I ate it before I snapped a photo. This happens sometimes. You understand, right?

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