My Saturated Fat Costs How Much?!?!?!

Wendy’s makes me so mad. If I am going to consume a generous amount of saturated fat, sodium and sugar, I expect it to be cheap. Blake and I always treat ourselves to fast food on road trips. Wendy’s used to always be in the running for our choice of meal. I absolutely love the Chicken Club with bacon and mayo only (picture of health, right?), and Blake loves the option of chili for dipping his sandwich. The last time we went to Wendy’s the lady on the other side of the static-laden speaker said, “That will be $20.09, please pay at the first window.” I politely ask her to repeat herself as I was sure the static had interfered with that total. “That will be $20.09, please pay at the first window.”

Needless to say, against Blake’s pleading for me not to, I told the kind lady that we would like to cancel our order, and I moved onward to the next saturated fat jungle. Blake gets so mad at me when I change my mind on things at the last minute based on price.

The one that makes him the most mad is when we decide to shop at Whole Paycheck Foods. I absolutely love Whole Foods. I love the way they set up the produce with such design and pattern. I love the crushed ice where the fresh fish are displayed, I love the free floating wine selection, and I love the olive oil tasting bar. Not to mention, the deli guys always seem to be incredibly good looking with their tattooed forearms and wide ear piercings. For all of these reasons, I always find myself loading my basket and heading toward check out. It is almost guaranteed that every time I round the corner past the salad bar and fresh baked breads, I begin doing the grocery cart math in my head. $5 for this plus $8 for this plus $17 for this plus $3.50 for this…… $75 for one meal! Blake glances over and sees the color in my face quickly fading. Instantly, he takes the cart, begins putting all of the collected groceries back on the shelves and tells me he will meet me at the car. Off to Kroger we go.

One day, one of the women on my tennis team told me about Luciano’s, a small yet elegant Italian restaurant near my house. I was anxious to go. Blake and I walked up to the door and it looked beautiful. I opened the door and saw the dreaded white tablecloths. Don’t get me wrong, I love white tablecloth restaurants, but not with my 3 year old who has no concept of volume when speaking. In the corner of my eye, I noticed a take out menu….Bingo! Blake went in and ordered us two sandwich and sides, and we waited to pay. “That will be $16.16” the beautiful and polite hostess said. Being that there was no static to interfere, I simply assumed she had not done the math correctly. I asked her if that total was correct and she printed me a receipt showing me that she had in fact computed the total correctly.

Here I stand in a beautiful restaurant with an open grill, granite top bar, fresh herbs growing in the foyer and chefs in white coats, paying $4.00 less than I would at Wendy’s.

This little experience led us to the creation of our dinner last night. Luciano’s makes an Italian Chicken BLT. It is on Ciabatta bread with a pesto aioli and pancetta instead of regular bacon. They serve it with house made truffle and Parmesan potato chips. Blake recreated it last night with home cut truffle french fries. It was amazing!

The Sandwich

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Ingredients

– 2 chicken breasts

– 2 ciabatta rolls
– 6 slices of pancetta, cut thick
– lettuce
– tomato, home grown when possible
– 2 tsp pesto aioli
– italian seasonings and salt and pepper to taste
 
Directions

1. Slice rolls
2. Slice tomatoes into sandwich sized slices
3, Cook pancetta (cook just like you would regular bacon)
4. Season chicken with a little salt and pepper and Italian seasoning of choice
5. Grill chicken
6. Grill bread
7. Put a layer of aioli on both slices of bread
8. Add chicken, then stack with tomato, lettuce, and pancetta
9. Cut the sandwich in half and spear the two halves together with a toothpick or skewer
 
The Aioli
 
Ingredients 

 
– 1/2 cup of mayonnaise
– 1 1/2 tbsp premade pesto
 
Directions 
 
1. Mix two ingredients
 
French Fries
 
Ingredients
 
– 2 large russet potatoes, peeled and cut
– Frying oil of choice
– Pinch of truffle salt (this can be expensive but lasts forever. We get ours at William Sonoma)
 
Directions
 
1. Peel baking potatoes, or leave skin on if you like skin on fries
2. Slice your potato into french fry sized slices, or use a mandolin for quick and perfect sized fries
3. Heat oil to 350 degrees and drop in 1 potato worth of fries
4. Cook each set of fries for 8-12 minutes depending on desired doneness
5. Remove fries and place in a bowl lined with paper towels
    (Fries can be fried a 2nd time for extra crispy, or one time for more mushy fries depending on what you are going for)
6. Repeat for each potato
7. Sprinkle with a few pinches of truffle salt and toss, serve immediately
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