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.

 

 



Potage de la semaine: Cream of Broccoli with Cheddar Cheese Soup



I don't have time for soup du jour. There is no way I could pull off making soup everyday because my kids probably would complain about eating it.  They don't really like food that is mixed or blended together.  Everything is still separated on the plate, broccoli not to mingle with the rice and nothing touching the steak.  If you are a parent or a very picky adult, you understand.  But I do like a hot bowl of soup after a long day especially if it's already made and all I have to do is heat it up.  If there is a big hunk of crusty bread for dipping, so much the better.  So, in an effort to create some comfort for myself, I resolve to make soup at least once a week.  Well, at least this week.  We will have to see if I get bored with this idea and move on to another Big Plan come Friday (today is only Tuesday).  Until then, I give you:

 

Cream of Broccoli with Cheddar Cheese Soup

(Serves 6)

 

6 tablespoons butter
1 small onion, chopped
1/4 cup AP flour
2 cups whole milk, warm
3 cups chicken broth
2 bay leaves
1/4 teaspoon nutmeg
salt and pepper
4 cups broccoli florets (about one large head)
1 large carrot, diced
2 1/2 cups (about 8 oz) grated sharp cheddar cheese (mix yellow and white)
1 teaspoon Dijon mustard
dash Worcestershire sauce

Melt butter in a stock pot over medium heat.  Add onion and cook until softened, about 5 minutes.  Whisk in flour and cook until golden.  Gradually whisk in warm milk until smooth.  Add chicken broth, bay leaves and nutmeg.  Season with salt and pepper, if necessary.  Bring to a simmer then reduce heat to med/low-low and cook uncovered until thickened (about 20 minutes).
Add the broccoli and carrot to the soup mixture.  Simmer until tender (about 20 minutes).  Discard bay leaves.  Using an immersion blender, puree until smooth.  Add the grated cheese to the soup and stir until melted.  Add Dijon mustard and Worcestershire.  Stir to combine.  If soup is too thick, add more chicken stock. 



Another delightful addition to the meal:

Fresh Chive Butter

1 stick unsalted butter, softened
1/2 teaspoon salt
1/8 teaspoon black pepper
dash Tabasco sauce
dash cider vinegar
1 small bunch fresh chives, chopped fine (about 1/4 cup)

Puree butter, salt, pepper, Tabasco sauce and cider vinegar in a Kitchen Aid with paddle attachment.  Add chives.  Combine thoroughly.  Slather on fresh bread and enjoy.