I am pretty much made of giggles and tears and hugs and values and creative ideas. But, if I’m honest, I am made of grilled cheese and water.
Why? Well, when I was little, my parents worked very hard but still had to keep the budget manageable so we three kids were allowed one choice from lunch or dinner menus – grilled cheese and water.
My children are made of Rice-A-Roni, boxed mac & cheese, and cream-of-mystery-soup casseroles. It was all this young momma knew how to cook back then. As a result, I’m still trying to convince them that crepes from Heaven aren’t evil and I continue to get teased by friends who endured many nasty tator tot casseroles in the nineties. What did they expect from a girl made out of grilled cheese & water?
“But how can I make a casserole without cream-of-mystery soups?” you might ask. No canned soups were harmed of this wonderful Tator Tot Casserole. Try it, and you’ll never go back.
Anyhow, back on topic. My latest love is Cobb salad. Gobbs of Cobb. I used to crush on chef’s salad but now I’m cheating with Cobb. Traditionally, the dressing is a red wine vinaigrette – nothankyouverymuch. I am a huge fan of ranch dressing so that’s my preference and it works great for this flatbread. I don’t use blue cheese dressing because I already have blue cheese in the list of goodies. The result? My not-so-cobb-y Cobb Salad Flatbread.
- 3/4 cup warm water (no more than 110 degrees)
- 1 teaspoon yeast
- 1 teaspoon sugar
- 1 tablespoons olive oil
- 1 teaspoon salt
- 2 1/2 cups flour
Place water, yeast, and sugar in mixing bowl. Cover and allow to sit in a warm place until a bit foamy to activate the yeast. This usually takes about 5 minutes.
Place bowl on mixer stand and using a dough hook attachment, add olive oil and salt. Then slowly add in flour while mixer is on a medium-low speed. Add until dough begins to “hug” the dough hook.
Remove from mixer stand and cover and let sit for another 30 minutes or until the dough has about doubled in size. If you’d like to make the dough the day before you need it, you can do that as well & just keep it in the fridge overnight to rise.
Roll flatbread out into the shape of your pan. This crust makes enough to cover a 1/2 sheet pan.
Bake until light golden brown which might take about 15 minutes. When done baking, remove from oven and brush with butter.
Cut 2 chicken breasts down the middle so they are thinner and bake more evenly. Coat with olive oil then sprinkle with salt & pepper. Bake in a preheated oven at 350F until 165 degrees in the middle (about 15-20 minutes).
BUTTERMILK RANCH DRESSING
Place in blender:
- 1 cup of buttermilk
- 2 cups of mayonnaise
- 2 cloves of fresh garlic, grated
Chop fine & add:
- 1/2 bunch of green onions
- leaves from 4 sprigs of fresh oregano
- leaves from 2 sprigs of fresh flat leaf parsley (or Italian parsley)
- leaves from 3 sprigs of fresh basil
Finish off with 1 teaspoon of lemon pepper, and salt & black pepper to taste.
Blend on low until well-blended.
SOME ASSEMBLY REQUIRED
Spread as much dressing as you would like over the baked flatbread. if there is remaining dressing, it can be saved in the refrigerator for about a week.
Sprinkle toppings over dressing.
- 2-3 c Greens – such as kale or romaine lettuce
- 2 Cooked chicken breasts, diced
- 1 c Blue cheese
- 1 Avocado, diced
- 2 boiled eggs, diced
- 1 c Black olives, sliced
- 2 medium tomatoes, diced
- 1 c Bacon bits
Gotta go. Dotter is texting – asking for one of my recipes for real food. There is hope for my little Rice-A-Roni girl, mac-&-cheese son, and this grilled-cheese-&-water momma yet.