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!

Warm Brussels Sprouts & Apple Salad

I know it's been awhile since I've posted. School has been so busy that most of my evening are taken up with homework and my cooking hasn't been exemplary. Very sad. But, I will be done in December so we'll see what kind of an excuse I come up with next ;-)

I really like brussels sprouts, or at least when they are sauteed or roasted. If you've never tried them like this, and even if you think you hate them and will never, ever like them, you should try it this way at least once!

Warm Brussels Sprouts and Apple Salad
For 2

• 1 to 1.5 cups of thinly sliced brussels sprouts (just trim the end and slice)
• 1 granny smith or other snappy apple, cored, halved and thinly sliced
• Half a medium onion, any kind you prefer but red would be pretty, thinly sliced
• 2 Tbsp extra virgin olive oil
• 1 large clove garlic, diced
  
• Juice of one lemon
• 1 tsp fresh thyme
• salt and pepper

Squeeze a little lemon on your sliced apples so they don't turn brown.

Heat olive oil in frying pan over medium heat. Add onion and cook until translucent. Add a couple pinches of salt and cook a few minutes more.

Add sliced brussels sprouts and cook another 5 minutes. Add apple, garlic, thyme, pepper and remaining lemon juice and cook another few minutes to incorporate flavours. You want the brussels sprouts to be golden on the edges. For example, the picture above shows a salad that still needs a few more minutes. I took a picture early so I could eat the food before it got cold!

Enjoy!

Salads

Summer is the time to take advantage of all the wonderful and fresh produce available. Not only are seasonal and local fruits and vegetables cheaper than when out of season, they are at their peak in flavour. So make sure to visit your local farmers market.

For a hot, summer night meal try a make-your-own-salad for dinner. This way everybody gets just what they like in their salad and it's nice and light for a summer evening. It's also fun for entertaining.

Make-Your-Own-Salad

• Lettuce(s)
  
• Peppers - bell, sweet, hot
• Cucumber
• Tomatoes
  
• Berries
• Cheeses
• Avocados
• Cooked chicken, beef, pork, fish, shellfish, beans or tofu
  
• Onions - sweet varieties are currently in season
• Mushrooms
• Peas
• Corn - so good right now!
• Fresh herbs - such as basil, oregano, lavender, thyme, cilantro, parsley, chives, marjoram, or dill
• Olives
• Pickles - various
• Roasted red peppers
• Croutons
  
• etc...

Mustard Vinaigrette

• 1/2 tsp yellow mustard
• 1/2 tsp sugar
• salt and pepper
• 3 tbsp extra virgin olive oil
• 1 tbsp white vinegar

Put all in a lidded jar and shake until emulsified.

Serve various salad ingredients in their own bowls along with dressing(s) and pitas or fresh bread. Enjoy!

Stuffed Celery

Here is a great summer appetizer to enjoy while lounging around outside. It's refreshing, has great eye-appeal and should taste great with a Sauvignon Blanc, Rosé, or a Pinot Gris.

Stuffed Celery

• 1 bunch celery
• 1 250g container plain cream cheese (full fat or light)
• 1/4 cup freshly grated Parmigiana, Asiago or Pecorino Romano.
• 1/3 cup finely chopped, toasted walnuts*
• 2 tbsp chopped basil
• 1 tbsp chopped parsley
• 1 tbsp lemon juice (about the juice of one lemon)
• salt and pepper
  

Wash celery and separate ribs; cut into even lengths.

Combine the rest of the ingredients using an electric mixer, or mix well by hand. Using a butter knife, small rubber spatula, or piping bag, fill the celery ribs with the cheese mixture.

Cover celery with plastic wrap or store in container and chill well before serving. Arrange on a platter and serve. Enjoy!

To toast walnuts:

Dry skillet method:
Cook nuts over medium heat, stirring often, until golden brown.

Oven method:
Preheat oven to 350 degrees. Spread nuts on a baking sheet. Bake, stirring occasionally, for 10-15 minutes, or until nuts are golden brown.

Adobo Chicken Pita Pizza

I guess I have been on a bit of a pizza bender lately. So, I console myself with the fact that these are "pita" pizzas and not delivery with thick crust and mounds of cheese. Makes sense, right?

Anyway, this pizza turned out to be SO good that I really wanted to share it. If you're not familiar with Adobo sauce then it's time you got yourself acquainted. Adobo sauce is used in Mexican and Peurto Rican cuisine. It is a spicy, dark red sauce or paste made from ground chiles, spices, herbs and vinegar. It is the sauce that is used to can chipotles, a smoke-dried jalapeno chile. The Adobo sauce is rich and smoky and adds a great depth of flavour to this pizza.

Adobo Chicken Pita Pizza

Makes 2 large pita pizzas

• 1 chicken breast (I used a cutlet, which was nice as it really picked up on the marinade, more surface area)
• Adobo sauce
  
• 2 large whole wheat pitas
• 1 cup of pizza sauce
• 1 onion, diced
  
• 1 cup sliced fresh button mushrooms
• 3/4 cup freshly grated Grana Padano, Asiago, or Parmigiano Reggiano
• 1/2 cup crumbled Queso Fresco (a crumbly, fresh Mexican cheese), could subsititute with mild goat cheese

Marinate the chicken with the Adobo sauce for a couple hours. My Adobo sauce was more of a paste so I spread it evenly on both sides. Grill the chicken breast or cutlet over medium heat, about 5-7 minutes per side depending on the thickness. Let cool enough to handle and dice.

Caramelize the onions along with the mushrooms. Refer to my posting on Greek Pita Pizza for instructions. Set aside and let cool.

Preheat the oven to 400. Place the pitas on cookie sheets to bake. Spread the pitas with the tomato sauce. Sprinkle on the onions and mushrooms, diced chicken, Grana Padano, and Queso Fresco.

Bake for 13-15 minutes or until cheese and crust are golden.

Enjoy!

Colle Secco Montepulciano D'Abruzzo DOC

This wine is one of favourites. I love it just on its own. Here is what the vintner has to say about it:

Colour: rich ruby red with purplish highlights and rim of garnet
Bouquet: ripe red fruit with spicy touch of leather, tobacco and liquorice
Taste: full-bodied, with a good structure and well-integrated tannins

Food to serve with: flavoured pasta dishes with tomato sauce, roast meats, game, salami, semi-mature and mature cheeses.

http://www.cantinatollo.it/English/Vini_Abruzzesi.htm

I have also had this with pizza and it was great.

For those living in Calgary I buy this at Co-op liquor stores.

Enjoy!