No bread household and a Buffalo Chicken Sandwich

These are so simple and perfect for someone like me who rarely keeps bread in the house. In fact I am always looking for bread cheats. I love the Pillsbury can of French bread. It makes a great simple French bread for dinner or can be spread with pepperoni and mozzarella, chicken and swiss before being rolled up. I have also made Jacques Pépin's quick soda bread for an easy option. Also, drop biscuits are a five minute option. The bread for these is a flatbread made from your favorite yeast roll dough, homemade or frozen. When you use frozen dough one roll for each piece, or combine two to make a large flatbread to fill like a gyro.  Once the dough is ready to shape, roll it out to your desired shape and toss it on your preheated surface; grill, griddle, pan.  They don't take long to cook since they are thin, just a couple minutes on each side.
To fill this sandwich all you need is chicken, buffalo wing sauce, lettuce, and feta.  ENJOY!!!

An old fashioned machine for an old fashioned cook

I am the proud owner of a cavatelli maker! Look at the picture, so beautiful with the original box and all. In case you don't know, this thing makes cute little shell shaped dumplings. I whipped up a batch using the recipe in the little pink pamphlet in the box. I served them with some fresh tomatoes, dash of basil, fresh mozz, and sprinkle of olive oil.
I really liked the cavatelli. I feel they need a more toothsome sauce. Bit they are soft and light, just delicious.

Follow up: I had some from my freezer with a bit of homemade Alfredo, very nice, with I had some broccoli. Very easy from frozen. I also was a little heavy handed on the salt I'm the water. These babies sucks up a lot, so over salted water will lead to quite over salted dumplings.

When a plan comes together...

Trying to pull together a meal I landed on rye bread and chicken, maybe a chicken sandwich.  With Jacques in my head, I decided to try an open-faced burger, he had done one with salmon the night before. A bit of crusty bread, a dash of milk, cilantro, onion, and a chicken breast, all tossed in the food processor. After forming the party I pit it in the fridge to set. Thinking of another Jacques recipe I tossed some grape tomatoes into a pan with some hot oil and crushed garlic, as they began to break I tossed in some water and let them mixture thicken up. A dash of salt and some fresh basil finished off the sauce. A sear and steam for the burger and I was ready for assembly.
Pan toasted marbled rye, soft chicken burger, smother in tomato basil sauce, finish with feta.
I love it when a plan come together!