A few nights ago, I was in the mood for a ‘one dish meal’. I didn’t want a lot of clean-up for my poor hubby (yes, I cook, he cleans) and yet I didn’t want a traditional casserole. Poking around the internet, I found quite a few recipe sites that had great suggestions for the ingredients that I had, but it was a series of sites suggesting an old campfire method of cooking food that intrigued me the most.
Hubby and I love pizza, but unfortunately get bored with order-in pies sometimes. So earlier this week, I had marinaded some chicken in extra virgin olive oil, thyme, pepper, garlic and orange juice, then cooked this up and used it as the main meat on individual pita pizzas. After making four of these little mini pies, I still had a lot of extra chicken left over.
Tonight, I had a hankering for tomato soup. Not that over-pureed gunk out of a can, but a nice, homemade soup with a bit of texture to it. Apologies to those who are fans of the stuff out of cans; I’m not a lover, I fear.
As soon as I got home, I started pulling ingredients out of cupboards and the fridge, seeing if I had all the ingredients.
On the weekend, I was craving comfort foods (as I so often do); specifically, grilled cheese sandwiches. As it so happens, my city has a great gourmet grilled cheese food truck (Gorilla Cheese!). I was able catch them at some point and tried their original grilled cheese sandwich (OG for Original Grilled, I think) and their Sarducci sandwich (words cannot even describe how good this one was). So this weekend, I got thinking of this lovely food truck’s fare and thought, “Why do I need to have plain old white bread and cheese slices in a frying pan? I want to get creative!”