Creamy Cheese & Vegetable Flatbread

This recipe came from my cousin's ex-wife - - I really miss her food ;-) This dish in particular was always one of my favourites. Every single time I've made this appetizer it's always been a hit with kids and adults alike. I serve it in any season and you could adjust the toppings based on what's available at the market. I'll share with you my favourite version:

Creamy Cheese & Vegetable Flatbread

• 2 packages Pillsbury Crescent Rolls
• 2 eight ounce packages light cream cheese (room temperature)
  
• 1 cup miracle whip (if using mayonnaise add a 1/2 tsp of sugar)
• 2 tsp fresh dill, chopped
• 1 tsp garlic powder
• 1 small onion, finely diced (yellow, white, sweet)
• 1 cup finely diced carrots
• 1 cup finely cut broccoli (I cut them into tiny florets - check out the picture)
• 1 cup finely cut cauliflower (cut similar to the broccoli)
• 1 cup diced green olives
• 1 cup aged cheddar cheese

Preheat oven to 350º. Line a large, rimmed baking sheet with parchment paper. Open up the crescent rolls and spread out flat on the baking sheet, making sure to join the seams neatly and spread out evenly. Bake for 5-8 mins or until slightly golden. You want to make sure the bottom doesn't burn. Let cool.

Using hand beaters or a mixer, blend the cream cheese, miracle whip, dill, garlic powder and onion until smooth. Set aside.

It is important to finely chop all the toppings or else the bread won't be able to support them. You may find you need more or less of the measurements given.

Using a rubber spatula, evenly spread the cream cheese mixture onto the bread going right to the edges. Next, sprinkle on one topping at a time, ending with the cheese. To finish, take a piece of parchment or waxed paper, lay on top and press down so all the toppings stick into the cream cheese mixture and stay put.

For best results cover in plastic wrap and chill for a couple hours before serving. If you have however made this last minute, no problem, cut it up into small squares and eat it! I take 2 corners of the parchment paper that is lining the baking sheet while the flatbread is still on it and carefully slide it onto a cutting board. This makes it very easy to cut the flatbread evenly and doesn't scratch your pan.

Enjoy!

White Wine and Dijon Chicken

After months of preparing the same meals week after week I am determined to be more creative in the kitchen this year! This is something that came together from what I had on hand and I really love it! I hope you do too.

White Wine and Dijon Chicken
For 2

• 2 chicken breasts, cut into thin strips
• 1 large white or yellow onion, large dice
• 3 large garlic cloves, minced
• 1 portobello mushroom, quartered and sliced (or an equal amount of another mushroom such as button or cremini)
• 2 Tbsp dijon mustard
• 1 Tbsp lemon juice
• 2 Tbsp chopped or 2 tsp dried oregano and/or thyme or tarragon
  
• 1/2 cup or more dry white wine
• salt and pepper
• 2 Tbsp extra virgin olive oil
  

Heat olive oil over in a large frying pan over medium heat. Don't use a nonstick pan here as you will be deglazing later. I used a stainless steel pan. Add the chicken and onion and cook until chicken is cooked and slightly browned. Add garlic, dijon, lemon juice, herbs and white wine. Stir and let it bubble and thicken, scraping up the bits off the bottom of the pan with a wooden spoon. Season with salt and pepper to taste.

Enjoy with a glass of the white wine that you used in the chicken. Try a Chardonnay or Sauvignon Blanc.

Enjoy!