My old co-worker was in the area and visited the apartment during Football Sunday.  I bought some chips and made some Guacamole, but didn’t end getting into it.  So on Monday I decided to make Calfornia Turkey sandwiches for me and hubs for lunch (his to go of course).

California Turkey Sandwich


2 slices of bread
Guacamole (see recipe below)
Tomato, sliced
Hot Sauce
Colby Jack Cheese
Pepper Jack Cheese
Turkey Breast Slices

Guacamole Directions

Take an avocado, spoon out the meat into a bowl.   Cut up a small red onion and chop and place into bowl.  Mince garlic and place into the bowl.  Quarter cherry tomatoes and place into bowl.  Chop up cilantro and jalapeno and juice two limes over the bowl.  If you don’t have jalapeno on hand, add some red pepper flake or 2-4 dashes of hot sauce.  Mix together.  Add salt and pepper to taste.


Toast slices of bread.  After toasted, add Guacamole on one slice and Mayonnaise on another side.  Layer the remaining ingredients and enjoy!

Since I had extra guacamole from the night before/lunch, I decided to make some Tequila Lime chicken to accompany the chicken. I really like the tequila lime chicken from Applebees so I decided to try it myself. My first effort with this recipe was botched as the marinade spilled (the bag was punctured), so I decided to try it again.  It was pretty good.  Very tasty.

Tequila Lime Chicken by Pioneer Woman Cooks


3 whole Limes, Juiced
5 cloves Garlic, Peeled
1 whole Jalapeno, Sliced
1 teaspoon Kosher Salt
½ cups Cilantro
½ cups Tequila (I used clear tequila… Patron.  Remember don’t use alcohol you wouldn’t drink)
5 Tablespoons Olive Oil
4 whole Boneless, Skinless Chicken Breasts
1 cup Monterey Jack Cheese, Grated


Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.  (I didn’t combined the ingredients in a food processor and it turned out just fine.)

Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.

When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)

For crunch, I added tortilla chips on top like at Applebee’s.

As a side, side I made the elote corn I’ve made before with frozen corn which the hubs DEVOURED again.  I love it when I make him veggies that he enjoys.  Roasted asparagus, broccoli, and green beans are on the list as well.  As well as peas, but you all knew that.

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