I once saw a kitchen plaque that said, “Today’s menu: Take
it or Leave it!” It made me chuckle, but I’ve learned the secret to feeding a
picky family is to offer lots of choices. One of my most successful dinners
when my own kids were small was Hawaiian Haystacks: rice and chicken with gravy
and a variety of toppings like Chow Mein noodles, pineapple, onion, olives, bell
peppers, toasted almonds, cheese and tomatoes. A couple of weeks ago I served
quesadillas. They’re essentially grilled cheese sandwiches using flour
tortillas instead of bread. Along with shredded cheddar, I stuffed them with
pulled rotisserie chicken (chopped very fine, because my granddaughter isn’t an
avid meat eater). Once they were toasted on both sides, I sliced them and
served them with do-it-yourself toppings: salsa, sour cream, guacamole, scallions,
tomatoes, black olives, and bell peppers. Dinner was a hit, and the leftovers became
a lovely Denver omelet the next morning.
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