Category Archives: Main Courses

Chicken Fattoush Flatbread

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I love, love, love Fattoush, a Middle Eastern salad that explodes with flavor. I was first introduced to it at a Lebanese restaurant in Ghana. I lived in Ghana, in West Africa, for years and it has some incredible restaurants.

Fattoush is served with warm pita, usually crispy from the oven. If you have leftover pita from a party or pita that’s about to go stale, you should make Fattoush.   Fresh herbs, like parsley, mint, basil, are key to this salad. I pack a lot of parsley in mine and often use cilantro, too.  The vinaigrette is simple, lots of lemon and olive oil. If you love lemon, add the lemon zest, too.  I hit mine with a general dose of black pepper and garlic salt and load on the green onions.

My mouth is watering.

The concept of the warm pita was my inspiration for this flatbread. To transform the salad into a main course, I added rotisserie chicken and then piled it all atop of whole wheat flatbread. I made my own flatbread, but you could use Naan or pizza dough or pitas instead.

If you’re looking for a HEALTHY, delicious dinner, you’ve found it. It’s so light and flavorful. It’s the perfect summer dish.

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Chicken Fattoush Flatbread.

serves 2

1 cooked, crispy flatbread crust (I made my own whole wheat but it’s faster to buy one; my recipe follows)

1 1/2 cups thinly sliced Romaine lettuce

3 green onions, sliced

½ cup chopped flat leaf parsley

2 tablespoons chopped cilantro or mint

1 cup chopped cucumber (peeled or unpeeled, it’s up to you)

1 cup chopped rotisserie chicken

2/3 cup sliced grape tomatoes

Generous dose of garlic salt

Generous dose of black pepper to taste

Dressing

2 1/2 tablespoons fresh lemon juice

1 ½ tablespoons extra-virgin olive oil

½ teaspoon lemon zest (optional)

Salt

For the dressing, whisk ingredients together. Salt to taste and set aside.

Bake flatbread according to directions. You want the salad to rest for 5-10 minutes before you add it to the flatbread  but you also want the flatbread to be warm, so read the instructions before you make the salad so you time it right.

For the salad:

Thinly slice the lettuce and green onions and place in a large bowl.

Chop the parsley, cilantro or mint, cucumber, chicken, slice tomatoes and add to bowl. Pour salad dressing over salad and add a lot of black pepper and garlic salt. Taste as you go so you don’t oversalt. Allow it to rest 5-10 minutes.

When pita is ready, top it with the salad and serve.

You can use a pizza, pita or flabtread crust or make your own. For this portions, you will need 3-4 whole wheat pitas or

Whole Wheat Flatbread Crust

1 ½ cups whole wheat flour

2 teaspoons active yeast

1 teaspoon salt

1 cup lukewarm water

Stir ingredients together in a large bowl. 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 or more to help it rise.

When it’s time to cook, preheat oven to 450 and place 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). Sprinkle corn meal and flour on a flat surface. Start working the dough in your hands, pinching it to spread it out. Then place on the floured surface and spread with your fingers until you have a piece of flatbread.

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

Top with fattoush and serve immediately.

Chicken Enchilada Flatbread

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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

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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

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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

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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

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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.

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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.

Chicken, Corn, Avocado, Black Bean Salad in Chipotle Dressing

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It’s going to be a scorcher today, so cool off with this delicious, filling salad.

Southwest flavors come together beautifully in this simple meal.  For the dressing, you mix chipotle salsa, mayonnaise and fresh lime juice. Then top romaine lettuce with chopped chicken, fresh corn, black beans, avocado and tomato. Serve it with tortilla chips; shredded cheese and cilantro are optional but add a lot to this salad.

Bell peppers would be a nice addition, too.

It’s that easy. Enjoy

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Chicken, Corn, Avocado, Black Bean Salad in Chipotle Dressing

Serves 2

1 head of Romaine lettuce

1 ear of corn

1 ¼ cups chopped rotisserie chicken breast

1/3 cup black beans, drained

1 avocado

2 campari tomatoes

1/3 cup mayonnaise

¼ cup Pace Southwest Chipotle Salsa

1 tablespoon fresh lime juice

Tortilla chips

Shredded cheese to garnish (optional)

Cilantro (optional)

Place corn in its husk in the microwave and cook for 3 ½ minutes. Remove and when it’s cool enough to handle, shuck it and slice corn off the cob. Set aside.

Tear romaine into pieces and divide between two bowls.

Pull chicken breast off chicken and discard skin. Chop and sprinkle over salad.

Drain your black beans and divide between the salads.

Slice avocado in half and cut each half into slices and place half an avocado on each salad.

Chop tomatoes and divide between the salads. Sprinkle corn over salads.

For the dressing, whisk together mayonnaise, salsa and lime juice.  Drizzle over salads. Garnish each plate or bowl with tortilla chips. If desired, sprinkle with cheese and fresh cilantro. Serve.

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Lettuce Wraps with Sweet Peanut Sauce

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Looking for something easy, light and refreshing in this summer heat?

Well, try my lettuce wraps. They are SO EASY and healthy.

They are versatile, too. You can add any vegetable you’d like. I have swapped soba noodles for rice noodles; added snow peas in my wraps; and love to add shiitake mushrooms!!! A little mint is nice, too. Thinly sliced daikon is great in these.

The more veggies, the merrier. The peanut sauce comes together in minutes. It doesn’t have any ginger, but you can add some if you ‘d like.I’d suggest starting with 1/8 teaspoon and going from there because ginger is potent.

There’s hardly any cooking in this recipe, so it’s perfect for people who don’t want to spend much time in the kitchen.

I hope you enjoy these.

Lettuce Wraps with Sweet Peanut Sauce

Serves 2

2 rotisserie chicken breasts, sliced

8-10 Bibb or Butter lettuce leaves, washed and dried

Two handfuls of fresh cilantro

½ cup shredded carrots

1 ounces of rice noodles

Sesame oil or your favorite Asian dressing

1 cucumber, sliced thin

1 green onion, sliced thin

Sliced bell pepper (optional)

Peanut Butter Sauce

¼ cup creamy peanut butter

½ cup boiling water

1 tablespoon brown sugar (do not make this heaping or it will be too sweet)

1 teaspoon fresh lime juice

1 teaspoon soy sauce

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First: cook your rice noodles according to package directions. They cook fast, usually in about 3 minutes. When they are done, drizzle with sesame oil or your favorite Asian salad dressing like Sesame Ginger. Rice noodles are fairly flavorless and this will add some depth of flavor and prevent them from sticking together.  If you want then to cool quickly, place in a metal bowl and pop it in the fridge.

Slice all the vegetables and place on a large platter or divide them between two plates.

Remove the skin from the chicken and place on a plate.

Make your peanut sauce.

For the sauce: Stir all ingredients together until they are combined. The water must be very hot to dissolve the peanut butter.

You can also make this on a stovetop in a small pot, but then it needs to cool before serving because the peanut butter will separate and become too thin while piping hot.

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Then make your own wraps by placing desired toppings in the lettuce leaves and then either topping it with peanut sauce or dipping in peanut sauce.

Sprinkle with sliced green onion and eat.

Make your own barbecue sauce this week

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It’s July 4th week, which means the grills are going to be sizzling all over this country.

It’s a perfect time for me to take a break from my rotisserie chicken and showcase other fare.

I wrote this story for The Joplin Globe http://www.joplinglobe.com. And today, I am showing off some of my homemade barbecue sauce recipes. I make a mean sauce and have plenty of ideas for you.

Some are homemade, some are doctored up, but all are delicious. My Blueberry Port sauce is sooooooooo easy and delectable!DSC_0733 (2)

There are many styles of barbecue sauce in this nation. This is a very abbreviated version of some of the highlights:

There’s the sweet, dark, tomato and molasses variety from Kansas City, accented with a dose of liquid smoke. This is one of the nation’s most popular varieties and one of my favorites. And from that style, comes a variety of commercial spin-offs, like honey, honey-bourbon, etc.

I love the thickness of this variety because it sticks to the meat.

Then, there’s the mustard and vinegar sauce from South Carolina which I love, too. This style was inspired by German immigrants in South Carolina and is nothing like the K.C. variety. This sauce is very thin so it’s better to dip your meat in it (if you pour it over a sandwich, the bread will get soggy).

I make an easy 10 minute version with plain yellow mustard (traditional), a little coarse mustard (not so traditional), vinegar, sugar and lager. It’s best served on pork or chicken. The beer really compliments the mustard.

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North Carolina also serves up a vinegar sauce but has a good kick of hot pepper. I prefer its neighboring state’s tradition.

Then, there’s Texas, which has different varieties by region. There’s not a classic barbecue sauce per say, but the sauces in the Lone Star state tend to have heat, like jalapenos, and spices like cumin and chili powder. I’ve also found the varieties in Texas to be less sweet and thinner than the Kansas City style.

And Memphis has a style similar to Kansas City, with a lot of tomato and brown sugar or molasses in the recipe. Kansas City is actually a mutation from the Memphis version. Dry rubs are popular in Memphis.

While you can buy so many commercial varieties these days to reflect these traditions, it’s fun and easy to make your own (or doctor up your own).

When I make barbecue for a party, I like to put out a homemade barbecue sauce bar and offer five varieties or so. It’s perfect because people get to sample a variety of sauces and the smorgasbord of sauce satisfies a variety of taste buds.

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Here’s a tip: I usually put out pretzel sticks next to the sauce so people can dip a stick to taste the sauce and decide which one they want to use. You also use less meat this way and less chance of contaminating the sauce.

Another great thing about barbecue sauce is if the meat is a little dry, sauce can cover up that mistake. Even moist barbecue tends to dry out by the second day, so barbecue sauce can make leftovers more palatable.

I have a variety of recipes for you, including some doctored up varieties. And here’s a few extra ideas to doctor up some more sauces, but I recommend using inexpensive sauce when trying these:

  • Mix together 1 cup barbecue sauce with ½ cup hot picante sauce and simmer for 5 minutes.
  • A shot of brandy or bourbon can add depth to a sauce.
  • Add ½ cup of beer to 1 ½ cups of sauce and simmer for 5 minutes.
  • Try adding in orange zest for a burst of flavor.
  • Chopped jalapenos will add great spice to a sweet sauce and make it sweet and spicy.
  • Try adding apple butter or a blackberry jam to sauce to kick up the sweetness and add depth.

Other than that, invite friends over and enjoy the barbecue.

Mustard and Lager Sauce

Makes a large batch

1 tablespoon coarse mustard

¼ cup yellow mustard

½ cup apple cider vinegar

2/3 cup Lager

2 tablespoons water

1/3 cup packed brown sugar

Combine all ingredients in a large pot and simmer for 5 minutes (use an overly large pot to keep it from boiling over). Whisk ingredients together halfway through the cooking. Cool before serving.

This sauce is best with chicken, pork, and a variety of grilled sausages. A thick slice of sharp cheddar cheese is also nice dipped in this sauce.

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Blueberry Port Sauce

Makes a small batch

½ cup Kansas City style barbecue sauce

2/3 cup fresh blueberries

2 tablespoons Port

1 teaspoon red wine vinegar

Place all ingredients in a medium pan and bring to a simmer. Use a potato masher to mash blueberries. Turn off heat and allow to cool. You can puree this sauce once it has cooled to make it smooth or serve as is.

Note: This sauce is so good, you can serve it as a dip either plain or on top of a block of cream cheese. Serve with tortilla chips.

This sauce is best on chicken, pork, or salmon (as a finishing glaze).

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No Cook Peach Barbecue Sauce

Makes a small batch

½ cup Kansas City style barbecue sauce

2/3 cup canned peaches in heavy syrup (with about 1 tablespoon of the peach liquid in the cup)

Place peaches in the blender and blend until smooth.

Stir the puree into the barbecue sauce and serve.

This sauce is best with pork or chicken.

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Sweet BBQ Sauce (Similar to Kansas City)

Makes a medium batch (double the recipe for a party)

1 tablespoon canola oil

1/3 cup chopped red onion

¼ teaspoon ground cumin

¾ cup ketchup

½ cup apple cider vinegar

1 tablespoon Worcestershire sauce

2 tablespoons molasses

1 heaping tablespoon brown sugar

½ teaspoon liquid smoke

In a medium, nonstick pot, heat canola oil over medium heat. When hot, add onions and ground cumin and cook for 5 minutes. Then add remaining ingredients, reduce heat to a simmer and simmer 10 minutes, stirring occasionally so mixture does not stick. Turn off heat and cool before serving.

I personally like to serve this with the bits of onion, but you can put it through the blender if you want a smooth sauce.

This sauce is great with beef, game meats, or chicken.