In the space between sleep and sleeplessness

I swear, soon, very soon, I'm going to be able to fall asleep without any herbal assistance.

Not too surprising, but the move has been on my brain. Things are progressing nicely though and I think everything will fall into place. That's not what has me lying awake at night. No, I'm still putting my stuff together in the new place in my head. Calgon take me away! (and if you don't know that reference you're either 1) too young and I hate you or 2) from another country or planet).

Last night I tried a fantastic recipe and surprisingly enough it was low-cal. I haven't been posting recipes on this blog, but on my other one about cooking. But this recipe I think is one that should be posted on the blog that people actually read.

Grilled Honey Lime Chicken Sandwiches

Ingredients:
1 lime, juiced
2 tablespoons honey
1 rounded teaspoon cumin (I didn't use cumin - not a big fan. I did, however, use some coriander instead. YUM!)
A handful cilantro, finely chopped, about 1/2 tablespoons
2 tablespoons extra-virgin olive oil, canola, or corn oil
4 (6 to 8-ounce) boneless skinless chicken breast (I used chicken cutlets because that's what I had on hand)
1 teaspoon grill seasoning blend or coarse salt and pepper
4 crusty rolls, split

Toppings: lettuce, tomato, red onion, and sliced avocado
I am not a big fan of these toppings so I bought a bag of cabbage slaw mix and used that. I gotta tell you people....that ROCKED the CASBAH! So crunchy and yummy.

Cilantro Mayo:
My own invention and not part of the recipe. But I love cilantro, like mayo - so why not put them together. A handful of cilantro chopped, 2 T or so of mayo, and a squeeze of 1/2 a lime. Mix those bad boys together and spread on your rolls. You won't be disappointed.

Directions
Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. (I just added the grill seasoning to the bowl with the other ingredients.
Coat chicken in dressing and set aside for 10 minutes.

Grill chicken on a grill (Indoor or electric) 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.

Slice chicken breasts on an angle and pile meat roll bottoms. Top with either the recommended toppings, or my cabbage idea.

Chef Notes: I think this would be excellent in tortillas too. In fact, my dinner guest (no nothing serious, just a good GalPal from years gone by) suggested mixing the cilantro and lime in sour cream instead of mayo for the tortillas. I'm drooling just thinking about it.

What did I serve on the side you ask? Well, a broccoli salad of course. This salad as a number of variations that I add, but this is what I did last night. BTW - it holds up GREAT for a round two should you make too much and have left overs. Like you would if you were me, but you're not...I'm just sayin...

Broccoli Salad
Enough broccoli florets for how many people you're serving
Handful of shredded cheese of some sort (I used cheddar last night because that's what I had on hand)
Sprinkle of bacon bits
Handful of raisins, cranraisins, or anything like that.
I usually, but didn't last night, add a chopped apple or walnuts to this too.

Dressing: Simple Dijon Mustard vinaigrette: 1T Dijon, 1T sugar, 2T olive oil, 2T Rice vinegar (or any vinegar you like), minced a small onion or can use a shallot (which is better but I didn't have any of those.) Shake and pour over salad.


In other non food news, I'll be packing all weekend. My place and helping pack up the remaining articles of the landlords old place. I know you want to help.