Monthly Archives: July 2015

Strawberry. Basil Dessert Flatbread

My sweet tooth today has me craving dessert, so I thought I’d make a dessert flatbread. This lovely little dessert has sweetened vanilla cream cheese as a base and is topped with sliced strawberries and basil. Slice of fresh summer peaches would be a lovely substitute for the strawberries. I topped it with fresh basil, which is incredible on strawberries and peaches.

This dessert comes together in minutes and is gorgeous as well as delicious.

I drizzled 18 year old balsamic vinegar on it, but that’s optional. It’s perfectly delicious without vinegar.

Look at that! How pretty

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Strawberry, Basil Dessert Flatbread

1 Stonefire Tandoori Baked Original Naan

4 ounces cream cheese, softened

2 tablespoons heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla extract

¾ to 1 cup sliced strawberries

Fistfull of basil

Excellent quality aged Balsamic Vinegar (optional)

Bake Naan according to package directions.

Beat together softened cream cheese, heavy whipping cream, powdered sugar and vanilla extract. Spread over the flatbread.

Rinse, hull, dry and slice strawberries. Place berries on the cream cheese. Slice basil and sprinkle over flatbread.

If desired, drizzle a tiny bit of excellent quality aged balsamic vinegar on the dessert. Slice and serve.

Note: If you use balsamic vinegar, make sure it’s excellent quality and you taste it before drizzling any over the flatbread.

Enjoy with a glass of red wine or port.

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Chicken Enchilada Flatbread

This flatbread is so easy to make and makes a quick dinner or appetizer. It takes 20 minutes from start to finish.

You can top it with cilantro, sour cream, tomatoes, black olives — anything you’d like.

I use red enchilada sauce, but it’s delicious with green, too.

Chicken Enchilada Flatbread

Makes 2 (serves 3-4)

1 (8.8 ounce) package of Stonefire Tandoori Baked Original Naan

8 ounces cream cheese, softened

2 tablespoons taco seasoning

1/2 cup refried beans

1/4 cup salsa

Garlic salt to taste

2 rotisserie chicken breasts

1 cup red enchilada sauce

1 ½ cups shredded Mexican-style mixed cheese

1 green onion

Sour cream (optional)

Preheat oven to 400.

In a medium bowl, stir together cream cheese and taco seasoning, divide it in half and spread half on each Naan crust. Then, in the same bowl, mix refried beans, salsa and garlic salt to taste. Spread that over the cream cheese mixture.

Pull the chicken breasts off the rotisserie chicken and shred it with your hands. I put the chicken in the same bowl I’ve been using so I don’t’ dirty any more dishes. Stir together the chicken and enchilada sauce and then spread the mixture on each piece of Naan.

Top with cheese. Bake 9 minutes.

Chop green onion and use it to garnish the flatbread. If desired, garnish with sour cream, too.

Slice and serve.

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Try this Fabulous Chicken, Bacon, Gorgonzola Flatbread

Divine. Heavenly. That’s how I’d describe my Chicken, Bacon, Gorgonzola Flatbread, which is bubbly, creamy, bacon goodness.

Every day this week, I am showcasing a new flatbread creation and this is my favorite so far. Now, I am not done creating yet, but I’m in the home stretch.

This wonderful flatbread is topped with bits of tart apple that provide a nice contrast in terms of texture and flavor.

This pairs beautifully with red wine. The funny thing is I don’t usually like blue cheese, but Gorgonzola is much lighter than many other varieties and this doesn’t even taste like blue cheese. So if you think you don’t like blue cheese, it’s still worth trying this.

I can’t wait to eat it again.

Chicken, Bacon, Gorgonzola Flatbread

Makes 2 flatbreads

1 (8.8 ounce) package (which contains 2 flatbreads) of Stonefire Tandoori Baked Original Naan

5 ounces cream cheese, softened

1/3 cup real bacon pieces or chopped bacon, plus 1 teaspoon (do not use bacon bits)

2 tablespoons heavy whipping cream

¼ teaspoon garlic powder

½ cup Gorgonzola crumbles

1 ¼ cups chopped rotisserie chicken

2/3 cup shredded Mozzarella cheese

1 Granny Smith apple

Preheat oven to 400 degrees.

Stir together cream cheese, bacon, heavy whipping cream, garlic powder and Gorgonzola. Set aside.

Remove the breasts from the rotisserie chicken and chop those. Finely mince the Granny Smith apple and set aside.

When oven is preheated, spread half the cream cheese mixture on each flatbread. Sprinkle half the chicken on each flatbread and top with Mozzarella cheese.

Bake for 9 minutes. Then sprinkle with the apple and serve.

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Garden Vegetable, Dill, Chicken Flatbread

Flatbread week continues with another cool flatbread. Flatbreads are usually served warm, but it’s so hot. I am in the mood for something refreshing. This is REFRESHING! I don’t know how hot it is where you are, but we have a heat index of 108 today! So, cool is key. This flatbread was inspired by Greek salad and dill dip. You could add feta to this if you wanted, but I love it as is.

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Garden Vegetable, Dill, Chicken Flatbread

Makes 2 flatbreads

1 ¼ cups sour cream

1 teaspoon dried dill weed

1 garlic clove, finely minced

1 green onion, chopped

1 (8.8 ounce) package of Stonefire Tandoori Baked Original Naan (or use my recipe for flatbread dough and precook it)

½ cup chopped rotisserie chicken breasts

2/3 cup chopped cucumber

2/3 cup sliced grape or cherry tomatoes

1 teaspoon fresh lemon juice

1 teaspoon extra virgin olive oil

Salt and pepper

4 large fresh Basil leaves to garnish

Mix sour cream, dill, chopped garlic and sliced green onion. Cover and refrigerate for 2 hours.

When time to assemble, toss together chicken, cucumber, tomatoes, lemon juice and olive oil. Add salt to vegetables and toss.

Then spread half the sour cream mixture on a cooked flatbread crust. Top it with half the vegetable and chicken mixture. Finely slice the basil and sprinkle it on top. Repeat the process for the second flatbread, then slice and serve.

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Hot Wing Flatbread

I declare this flatbread week! Every day this week I am posting a delicious flatbread, most of them will use rotisserie chicken and be incredibly easy recipes.

This is my Hot Wing Flatbread, which was inspired by hot wings. I loved wings in college, but I can’t touch them now. If I did, I’d be up all night with heartburn. So I decided to take the flavors behind the wing and transform it into a flatbread and the results were FABULOUS.

I spread Ranch dressing on a prebaked crust, topped it with rotisserie chicken that was tossed in hot wing sauce, added celery and blue cheese crumbles. It’s delightful and didn’t give me any heartburn.

This is actually served cool, so it’s excellent on a hot summer day.

I made my own crust. My recipe is simple- it contains flour, salt, yeast and water—but it needs six hours to rise so it’s not something that can be prepared at the last minute.

If you want to simplify this recipe, just use Stonefire Tandoori Baked Original Naan which makes the perfect crust. When you bake it, it’s crisp on the outside but still slightly chewy on the inside.

I started crafting flatbreads this weekend and my inspiration was endless, so I decided to post one recipe a day here.

I hope you enjoy flatbread week.

Hot Wing Flatbread

Makes 1 flatbread

1 precooked flatbread

1/3 cup Ranch dressing

2/3 cup chopped rotisserie chicken

2 -3 tablespoons Ott’s Wing Sauce or your favorite hot wing sauce

2 small stalks of celery, minced

3 tablespoons crumbled Gorgonzola

I recommend using the breast meat for this recipe. Pull off the chicken breast and finely chop it. Then toss it in the wing sauce and stir to coat the chicken.

Mince two small celery stalks.

Next, spread Ranch dressing on a precooked flatbread. Top with the chicken. Sprinkle with celery and Gorgonzola and serve.

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Juliana’s Simple Flatbread Crust

1 1/2 cups bread flour, more for dusting

1 1/2 teaspoons active yeast

1 teaspoon salt

¾ to 1 cup lukewarm water

Cornmeal

Olive oil

Stir together flour, yeast and salt. Then add warm water, stir, and then use your hand to gather dough into a ball. Drizzle olive oil over the dough, cover the bowl with a clean towel and place on the oven to rise for 6 hours. Turn the oven on to 200 degrees to help it rise.

When it’s time to cook, preheat oven to 450 and place a baking sheet in the oven to heat.

Split the dough in half. Coat your hands with flour and work the dough into a ball (you may need more flour). Start working the dough in your hands, pinching it to spread it out in your hands. Sprinkle corn meal and flour on a flat surface. Then put the dough down and continue to stretch it until you have a piece of flatbread.

When oven is preheated, remove the baking sheet, sprinkle it with cornmeal to keep the dough from sticking, and bake the flatbread for 10-13 minutes.

Asian Inspired Salad with Chicken, Edamame, Granny Smith Apples and Ginger Dressing

I must say, I chose the wrong color of bowl to showcase this delicious salad. I was STARVING when I made this and all I wanted to do was photograph it so I could gobble it up. I rushed and it didn’t pay off in terms of my photo. If I had just swapped out a white bowl for the green, this salad would look more appealing.

Let me tell you, it’s DELICIOUS, HEALTHY and very LIGHT. It’s perfect when it’s hot outside. My husband and I both commented on how good we felt after we ate this salad and how long that feeling lasted.

We are both trying to shed a few pounds, so I will likely be posting more healthier food options. Don’t worry, for you junk food lovers there will be plenty of indulgence, too.

This salad gets protein from the chicken and edamame; fiber from the apples, lettuce, and Napa cabbage. The ginger dressing is light and refreshing. And then there’s the flavor punch from the cilantro and green onions. Yummy! I love it and I hope you enjoy it, too. If you do, please share it.

Asian Inspired Salad with Chicken, Edamame, Granny Smith Apples and Ginger Dressing

Makes two generous dinner or lunch portions (we had a little leftover)

1 cup shredded Napa cabbage

4 cups shredded Romaine lettuce

½ cup cooked, shelled edamame

1/2 cup chopped carrots

1/3 cup chopped red bell pepper

2 green onions, sliced

First full of cilantro

Two rotisserie chicken breasts

Dressing:

2 tablespoons canola oil

½ teaspoon sesame oil

2 tablespoons rice wine vinegar, plus 1 teaspoon

1 teaspoon ginger paste or finely shredded fresh ginger (I prefer ginger paste in the tube because it’s so easy and I can grab it whenever I need)

1 teaspoon fresh lemon juice

2 teaspoons honey

For the dressing, whisk all ingredients together in a glass bowl and set aside.

For the salad, chop all the vegetables and place in a large serving bowl or divide between two bowls or plates.

Remove chicken breast and pull off the skin. Chop the meat into desired pieces and place on top of vegetables. Toss with the dressing. Allow it to rest for 5 minutes before serving.

Grilled Shrimp over Andouille Maque Choux.

Grilled Shrimp over Andouille Maque Choux. Don’t be intimidated by the name, maque choux is basically a Louisiana’s version of creamed corn mixed with celery, onion and bell peppers.

To further enhance the flavor, I use andouille sausage in this recipe, which is a spicy Cajun sausage. You could substitute a smoky ham in this dish if you can’t find andouille, although Johnsonville makes a commercial variety that is easy to find at many stores.

You can serve the maque choux as a side dish without shrimp; or you can serve it with blackened fish on top instead of shrimp.

It’s spectacular because it’s sweet, creamy, smoky and crunchy. It has so much going on and it’s easy to make.

Grilled Shrimp over Andouille Maque Choux

3 ears of corn

1 andouille sausage

1 tablespoon canola oil

1 small red onion

1 teaspoon flour

3 celery stalks

¾ of a green or red bell pepper

8 ounces of heavy whipping cream (half a pint)

Parsley to garnish

16 jumbo shrimp

Butter or olive oil to brush the shrimp

Cajun seasoning

Microwave the corn in the husk for 5 minutes. When cool enough to handle, cut the corn off the cob in two steps. First, cut through the corn and then take the knife back a second time to scrape down and make sure you get the corn milk out of the roots of the kernels. Set aside.

Chop your andouille sausage, red onion, celery and bell pepper and set aside.

Spray a large frying pan with cooking spray and turn the heat on to medium. Add chopped andouille and cook until done, about 5 minutes. Remove the sausage with a slotted spoon and set aside. Add the oil, onion, flour, celery and cook 5 minutes (you want to cook it in the same pan to get some of the fat and andouille flavor). Then add the bell pepper and cook 3 minutes. Add corn and heavy whipping cream and reduce heat to medium-low and simmer for 7-10 minutes while you cook the shrimp (add andouille back the last 2 minutes).

For the shrimp, you can either grill them or cook on the stovetop. The cooking time is similar for each.  Either heat a grill or cast iron skillet over medium-high heat. Brush the shrimp with olive oil or melted butter. Sprinkle Cajun seasoning on the shrimp. Note: Use a brand of Cajun seasoning you are familiar with because so many commercial varieties are incredibly salty. You could also just use salt and pepper instead of you don’t have a Cajun seasoning you like. I use “Joe’s Stuff” which I order from the New Orleans School of Cooking. I was introduced to this seasoning when I took a class there.

When the pan or grill is hot, add shrimp and cook 2-3 minutes per side. Remove and serve on a bed of maque choux.