Chicken with Creamy Corn Sauce, Citrus Quinoa and Rustic Italian Flat Bread

Even if it’s just the two of us, I believe in having a sit-down meal a few times a week. No TV, No cell phones and No computer at the dinner table. I’ll have to admit, I also like planning a meal to see if Picky Pants tries whatever I made for the day. Can you believe he spooned up a whole chunk of an avocado from the Citrus Quinoa and ate it? Of course, this is after he asked me what it was and what it tasted like, to which I replied, “butter.” No wonder he loved it! Here’s to hoping you can start hiding veggies in your dinners and making it all taste great!!

Tonight,Picky Pants and I had a fabulous meal thanks to my new favorite food magazine.

Sorry, Southern Living!

Fine Cooking magazine is now my go-to source for new recipes and kitchen tips and need I mention Fine Cooking is now following me on Twitter? Yay! This is exciting news!

On Fine Cooking’s website, I started reading a blogwith an excellent flat bread recipe. I knew it would take some time so I started it while I had laundry going this afternoon. Let me begin by saying ‘Old World’ or in this case “Rustic” flat bread is not like the kind you buy at the store. It’s crispy but slightly doughy. The browned-top is textured with fresh herbs such as Rosemary, Thyme and Basil. It’s an excellent conversation piece and could be a great gift in a homemade Italian meal basket.

Rustic Italian Flat bread

Makes 16

1 C Warm Water (Microwave cold water for 1 minute)

1 tsp. Active Dry Yeast (from an envelope)

3 C All-purpose flour, plus more for surface and hands

3 TBSP Olive Oil, plus more for bowl

Coarse Salt

1 TSP Sugar

1 large egg with 1 TBSP water for egg wash

Thyme, Rosemary or Basil — or all 3! I used Thyme and Basil.

1. Place water in medium bowl, sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 tsp salt and sugar. Stir until dough forms

2. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to lightly oiled bowl and cover with plastic wrap. Let dough stand in warm, draft-free place until it doubles in volume. About 1 hour.

3. Preheat oven to 350. Divide dough into 16 pieces, cover with plastic. Toll 1 piece to 4X10inch on floured surface, transfer to parchment paper lined sheet. Brush with egg wash, sprinkle with sea salt and herbs. 4 pieces of flat bread per sheet. Bake 18 – 22 minutes, rotating pan 1/2 way through. Let cool on parchment paper on wire rack.

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