Run Down

I've been under the weather the past few days. Runny nose, cloudy head, achy body, the works.  I haven't really been hungry for much of anything which doesn't bode well for trying to write a blog post about food and cooking. The only two things that could possibly help me is lots of sleep and this recipe for my own version of chicken noodle soup.  It's ridiculously easy which is why even in my weakened state that I can still manage to put it on the stove.  With just the first bite of chicken/lemon goodness along with the salty flavor of the parmesan, I know that I am on the mend.  The hint of green makes me feel good too, like I'm eating my vegetables, but you can leave it out if you don't have any chives on hand.  Since I only make this magical concoction when I am truly in need of sustenance for my sickly body, I never thought about doubling or even quadrupling the recipe for a quick family dinner.  I suppose, that might be a good idea. 

 

 





 

 

Orzo in Chicken Broth

(serves one)

 

 

2 cups chicken broth

1/2 cup orzo

juice from 1/2 lemon

1/4 cup grated parmesan cheese

1 tablespoon chopped chives

1-2 dashes Tabasco sauce

black pepper

 

 

Pour the chicken broth into a medium sized saucepan and bring to a boil.  Add orzo and cook for 11 minutes until just soft. Remove from heat.  Add lemon juice, grated parmesan, chopped chives and Tabasco.  Pour into a soup bowl.  Generously season with fresh black pepper.  Enjoy with a box of tissues.

DO try this at home

There are nights when I get home late after a long day of work, when my feet are hurting and I am so hungry that I find myself shoving cake in my mouth while I am looking in the fridge for something half-way nutritious to eat.  I just need a simple meal that I can enjoy while watching the latest recording of the "Real Housewives of New York".  (The "B" is back and I couldn't be more excited!)  A bowl of cold cereal doesn't go well with red wine, I've already eaten to many cheese and cracker meals lately and I'm over toasted  English Muffins.  Thankfully I have my recipe for "World Famous Tortilla Pizza" in my arsenal.  The first time I served this to the kids for dinner, I felt I had to put a fancy spin on the name since all it took was spooning some canned tomato sauce onto a wrap/tortilla and topping it with cheese before placing it under the broiler for less than 5 minutes.  Et voila!  They went for it, likely because they each had their own personal "pizza" that they didn't have to share and I made each one according to their personal specifications: Ava sauce, Declan no sauce. This is more of a formula than an actual recipe as you can change up the toppings to incorporate whatever you may have already on hand. I prefer to make mine a little more jazzy than the one's the kids like. Which is good, because then they won't come scampering into the kitchen, sniffing the aroma from the oven, asking me if they can sample some of my long awaited dinner. I scrounge out leftovers like last night's steamed asparagus and that tiny morsel of goat cheese that wouldn't be useful for anything else.  Lucky me, tonight, I found some grilled chicken, half an avocado and some cheddar cheese.  Add a little barbecue sauce and I created a masterpiece. You get the picture.  Assemble your favorite flavors, toast up the tortilla, slice it up, and serve.  It doesn't even require a plate, just bring the cutting board to your favorite comfortable chair, pour a glass of wine, put up your feet, banish the kids to the basement and don't forget the "Real Housewives"!



 

 

"World Famous" Tortilla Pizza

Barbecue Chicken with Avocado

(serves one)

 

 

1 wrap or large tortilla

1/2 grilled chicken breast, chopped into small pieces

1/4 cup barbecue sauce (I like Stubb's)

1/2 avocado, diced

2 ounces cheddar cheese, grated

 

Turn broiler on high.  Place wrap or tortilla on a cookie sheet and place under broiler for 2-3 minutes until lightly toasted.  Mix chicken breast and barbecue sauce together in a bowl.  Remove from tortilla/wrap from oven.  Flip over wrap/tortilla so that toasted side is now on the bottom.  Top with barbecue mixture followed by diced avocado and grated cheese.  Place under broiler for 5-7 minutes until cheese is bubbling and tortilla/wrap is crisp on edges.  Remove from oven and allow to rest for 1-2 minutes.  Cut into wedges and enjoy without sharing.

 

*This recipe is great for last minute guests and/or serving with cocktails.