This is easy to make and so delicious! Chop half an onion and sweat it down in butter, then add chopped broccoli and some chicken stock. Simmer until the broccoli is tender then stir in your cheese of choice – I used processed American cheese and some shredded cheddar. When the cheese melts add milk and bring it back to a simmer, stir in a cornstarch slurry to thicken if it needs it.
The Allrecipes site is one of the better places for recipes and that’s where I found this one. Nearly any fresh veggie will work in this – I had onions, broccoli, celery, cabbage, and a red bell pepper. I used their sauce recipe with the addition of a tablespoon of sweet soy sauce.Nearly any pasta, too, will work. I browsed the pictures people sent in and there were a couple of them that had used pasta shells although I’m not sure that one could be properly called lo mein. The recipe’s author used angel hair pasta, I used noodles bought at the Asian foods store, they are wheat noodles, thin and flat rather than round.
The white sauce was made with garlic infused butter and olive oil for the roux, stir in milk and whisk until it thickens then start adding cheeses. This one has Monterey jack and Parmesan.I have mozzarella string cheese rolled up inside the edge. It was brushed with more of the garlic butter and sprinkled with kosher salt. Dough for the crust was made yesterday, it proofed some then and spend the night in the fridge.The crust isn’t a thin one, it’s more like bread than a limp cracker. The recipe called for 3-1/2 cups of flour and would easily make enough for two. That thick, chewy, mozzarella infused crust eats like one of those soft pretzels.Mmm… pizza! The white sauce is such a prominent part of the toppings that, compared to the usual profusion on my pizzas, chicken, broccoli, and red onions are deemed sufficient.Caution! Leftover zone! I put this straight into the freezer and will bag the individual slices when they are frozen solid. Remember to separate them on the tray so they are easy to remove.
One of the nicest things about smoked chicken leftovers is that you can use it in some absolutely killer soups. This one is easy: Take a box of rice mix – this one uses Zatarain’s Long Grain and Wild Mix, add twice the water as the directions say and bring to a boil. Lower the heat to a simmer and cover until the rice is done, stir in some chopped broccoli and continue to simmer until the veggie is tender, add a handful of diced chicken breast, stir in a generous handful of shredded cheddar, a splash of half & half, keep stirring until the cheese is fully melted. It’s good served right away, even better if you let it rest awhile, the rice will continue to plump – reheat just before serving, careful to keep the cheese from burning on the bottom.
I made this one using this Bon Appétit recipe, using my last jar of preserved lemons instead of fresh. It makes a good change of pace from the usual chicken dishes and it sure smells good while it’s simmering. Not the best presentation in the photo I took, should have taken one of Mrs J’s plate with the leg and thigh instead of the big lumps of breast meat. She won’t eat the white meat when the dark is available so I default to the breast portion.
Mrs J thought pizza would work for her dinner today. We had all that turkey from yesterday’s project so we went with that for a topping. White pizza sounded better with turkey than anything else so we went that route. I had good luck with the Prairie Gold flour the local Amish store carried so we went that way again, going half and half with white bread flour. The dough recipe is not too involved: 1 cup PG flour, 1 cup bread flour, 1 cup warm water, 2 Tablespoons of olive oil, 2 teaspoons sugar, 1 teaspoon of salt, and 1 packet of instant yeast (2-1/4 t). I let the bread machine make the dough while we made a trip to town.I like to brush the crust with olive oil but I had a little garlic butter left over so I warmed that, added a little oil, and brushed it on, sprinkling kosher salt after. I gave it another coat halfway through baking when I opened the oven to spin the pan 180. To a basic white sauce I added provolone and Parmesan, folded in blanched broccoli and cubed turkey meat and spread that over the crust, adding thin sliced red onions, more turkey, and a good sprinkle of Parmesan atop everything before sliding it into a 375 oven.