Oregon Transplant: Roasted Garlic and Chicken Flatbread

I'm having one of those days. One of those days when no words will come, and I'm sitting here, staring at my pictures, and feeling inarticulate. I'm stumped. I've followed the normal morning routine- cup of coffee by my side, Chihuahuas in my lap, and Mr. Hummingbird staring me down from the window. Our hummingbird feeder is in the living room window, and normally when he guards the feeder, he faces the yard. Not today. He's facing the house for some reason. As if the hubby and I want to steal from his feeder. Silly bird. Anyhoo, I've followed my normal routine, but for some reason I'm feeling uninspired. Bear with me, dear friends.

This recipe is yummy times 10. And easy too! I had some leftover naan that I used, saving lots of time making dough. I also used rotisserie chicken, another major timesaver. Really, you are only going to spend time roasting the garlic (all hands off time) and making the sauce, which takes all of 10 minutes. I completed the sauce in the time it took to preheat the oven.

And that sauce!! I'm a sucker for roasted garlic, the taste and smell are just out of this world. The roasted garlic lends such savory and velvety richness to the sauce, I found myself licking it right off the stirring spoon. I guess my manners are a little lacking :)

Roasting garlic is way easier than you may think. I simply slice the top of the bulb off, wrap it in aluminum foil, and roast it in the oven for 45 minutes. Done! I love the way the house smells after roasting garlic. After the garlic is roasted, you simply add it to the sauce as you are making it. The sauce is basically a slurry, with garlic and parmesan cheese thrown in. It's delish, so don't skip this step. Trust me!

All right. I'm going to take my writer's block, and whip it into shape on the open road. If a long run doesn't get the creative juices flowing, I don't know what will!

Plus, the hubby bought new running shoes so he's very gung-ho about running right now. I'm trying to take advantage of a phase I'm sure won't last long :)

Happy Thursday friends, it's almost the weekend!

Ingredients (serves 2):

White Sauce-

1 tbsp unsalted butter

1 bulb roasted garlic

2 tbsp flour

1 cup almond milk

pepper, to taste

1/4 cup Parmesan cheese, grated

Flatbread-

2- Stonefire Whole Grain Naan breads

3/4- 1 cup cooked chicken, shredded

2 cup spinach, roughly chopped

1 red pepper, chopped

1 cup fresh mozzarella, chopped

fresh herbs, chopped (I used parsley and basil)

Directions:

1. Preheat oven to 425º. Lightly coat a baking sheet with cooking spray, if using (I baked mine on a pizza stone).

2. Make the white sauce- in a skillet over medium heat, melt butter. Squeeze all garlic from the roasted bulb into the skillet. Sauté for 1 minute. Add flour, and sauté for 1-2 minutes, to cook out the raw flour taste. Begin adding milk in slow additions, whisking constantly with each addition. Add more milk, if sauce is too thick. Remove from heat, stir in pepper and cheese.

3. Spread sauce over naan. Top each bread with spinach, red pepper, and mozzarella. Bake in preheated oven for 5-7 minutes or until mozzarella has begun to melt and brown. Remove from oven, and top with fresh herbs. Serve immediately.

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