This is a calzone. My husband picked it up for dinner because he was craving something with dough and cheese and fat! Arghhhh. Looked so delicious.
Needless to say, I was staring at his calzone while he ate each bite with gusto.. (I may be projecting here.)
Thankfully, my curried lentil dish overpowered his and I couldn’t smell his. I also made a really good marinade for the chicken satay.
So cheers to getting whatever you want to eat. Healthy or not, sometimes you just don’t have to compromise: just eat separate dinners together!
At least he didn’t get pepperoni pizza. I would have definitely stolen a bite!
Chicken satay (6 skewers)
1 chicken breast
1/2 cup thinly sliced shallot (lengthwise)
3/4 cup grapeseed oil
1/8 cup prepared curry blend powder, your favorite brand
4 cloves garlic minced
Coconut water to thin
3-4 Thai chili peppers (deseed and steep in salt water if you want milder heat)
Heat 1/3 cup of oil in small pot, add 1/4 cup shallot. Fry until golden brown. Let cool and place into mini food processor. Add raw shallots, garlic, chilies and add a little bit of oil and pulse until blended. Add a bit of coconut water to thin out but the consistency should be like a thick paste. Add curry powder and blend until incorporated. Cut chicken breast lengthwise into 6 long strips. Mine were about 3/4 of an inch thick cut against the grain. Coat all sliced chicken in the marinade for at least 30 minutes, more if possible. Soak bamboo skewers. When ready to grill on high heat, thread each skewer through the center of each slice of meat and leave the tip inside the chicken so it doesn’t burn. Cook 2-3 minutes on each side and make sure it’s cooked through. Serve with a mix of lime juice, sea salt, garlic and chilis. sauce.