Props to RP Tracks

I feel like so much has happened in the past two weeks (although nothing life-altering or really all that important), and I am just now finding time to actually sit down and write.  And what is it that I'm going to write about?  Absolutely nothing that's happened over the last couple of weeks.  I'm going to write about what I made for dinner last night because It.  Was.  Awesome.

Okay, I'll tell a quick synopsis of what's been going on at the Darby house.  We were all sick.  Booooooooooo. We've had a house full of tissues and my shoulders have been covered in snot.  Is that what you really want to hear about?  Probably not, so I'll get on to the food.

First of all, here's the background story.  When Clint and I first moved into the bungalow on Prescott and were still DINKS (Dual Income, No Kids), we ate out for dinner, oh, almost every night.  The neighborhood staple for us was a little hole in the wall named RP Tracks.  Only the college kids and really odd professors and possibly those Dungeons and Dragons People who met at Audubon Park on Sundays and a few other locals actually know about it, so I'll keep its location to myself.  It was in walking distance from our home and was the perfect place for us to find a cozy booth, get a good beer (I write this like I actually drink something better than a Coors), grab a Memphis Flyer, and completely unwind.  There was always some kind of crazy sitting at the bar, so the place was never lacking in entertainment.  We even took little Mimi there several times, and I was completely shocked when they waiter brought us a high chair when she was old enough to sit.  Were there really other parents who brought their children to this shady place?

Anyway, one of my favorite meals was the Barbeque Chicken and Gouda Quesadillas.  Oh my, oh my.  And now that it's spring in the south and still winter here, this is the time that I begin reminiscing about what I do miss about Memphis.  So I attempted to make these quesadillas last night, and dare I say they were just as good as the RP Tracks version?  Oh, yes, they definitely were.

So quit drooling and make them for dinner tonight.  Here's your grocery list:

*3 Chicken Breasts (or 5-6 boneless, skinless thighs.  I'm a believer in the thighs now.  If you're vegetarian, just whatever the equivalent is in tofu.  Gross.)
*Four 8 inch Tortillas (Get the whole wheat to balance out the bacon that's coming in a minute.)
*3-4 slices of Bacon (Turkey bacon is fine.  I don't know what you vegetarians do in this case.)
*1 cup of your favorite Barbeque Sauce (I'm a Bullseye fan -- thanks Mark Gilliland.)
*1 Red Pepper chopped
*1/2 Red Onion chopped
*1 Avocado cut in small pieces (I had a huge one and only used half.)
*1/4 cup shredded Smoked Gouda
*1/2 cup shredded Cheddar Jack Cheese
*3 tbsp Butter divided (Please do not substitute with margarine.  Gross.)

Cook and chop the chicken first.  Season with some bbq dry rub, salt, and pepper and then throwing it on the grill would be ideal, but our grill wouldn't stay hot last night because of the tornadic winds.  I ended up baking it, and it was fine.  I guess you can boil it, but boiled chicken just stinks up the house.  After it is cooked and chopped, put it in a bowl and mix in the bbq sauce.

Cook the bacon on medium to medium-high and then tear in small pieces.  In another pan, heat 1 tbsp of butter until it begins to brown and then throw in the chopped peppers and onions until they begin to brown.

Now pick whichever pan is bigger and wipe it clean with a paper towel (because you don't really want to wash yet another pan, do you?).  Melt about 1/2 a tbsp of butter on medium and then add one tortilla.  Cover the tortilla with half the gouda, half the cheddar-jack, and half the avocado.  Let it melt for a couple of minutes (I can't even tell you how happy the thought of melted avocado makes me) and then add half the onion and pepper mixture and half the bbq chicken.  Now cover with the other tortilla and press down just a little so it will stick together.  Using a spatula check the bottom occasionally to make sure it isn't burning.

When the bottom looks a tad brown, this is when you get to flip it.  I tilt the pan and use my spatula to gently slide the tortilla on a plate.  While it is on the plate, melt another 1/2 tbsp of butter in the pan.  Then holding the edges of the tortilla and sides of the plate with both hands I flip the plate and tortilla upside down to get it back on the pan.  If you hold your breath and stick your tongue out just right, then you should have no problem.  Keep checking the bottom and then remove it when it is brown.  Cut it in about 6 slices.

Now just repeat with the leftover ingredients, serve with some black beans (out of a can) and Spanish rice (microwavable Uncle Ben's in a bag -- please don't even think about all the sodium I just asked you to consume with these two sides), and you have a FANTASTIC meal.  One tortilla was actually enough for Clint and me, so we get to eat the other one for dinner tonight!  Yipee!

If you want to make it even better, then dip it in some sour cream, but ours expired on February 10th.

And now you're wondering what to do with the rest of the gouda -- make some Smoked Gouda Shrimp and Grits.  Mmmmmm.  Cook some grits in chicken broth instead of water.  In a large pan, melt butter and cook some chopped green onion then throw in the shrimp and cook until it starts to turn pink.  Add some red pepper flakes, salt, and pepper.  Add the grits when they are ready and then slowly add the shredded gouda. Yummmm and so, so easy.

Okay, so I'll give you just a few cute photos of the monkeys.  Yes, they are in their jommers and watching cartoons in almost all of them.  Don't judge.  They were snotty, remember?

He cannot relax without Woody, his pacifier, and the tag of his blanket.  Oh, and we must have either Winnie the Pooh or Toy Story on the TV or he yells at me.  He became quite spoiled while he was sick.

 After he called about 45 people within five minutes, I have finally locked my phone.

Working with Daddy.

And this is maybe my absolute favorite . . .