Grilled Flat Bread Pesto Pizza

Grilled Flat Bread Pesto Pizza

My sister had posted a picture of her flat bread pizza lunch on instagram and I immediately added it to the next week’s menu. Such a quick and easy lunch or dinner that can easily be customized to fit any taste. I love the smokey flavor of the charred bread combined with the subtle flavor  of pesto and dripping with melted cheese. The tomatoes and basil freshen it up and the zip of balsamic vinegar just ties it all together. Even though it’s more soup weather than it is grilling weather over here, I just couldn’t resist. Although by the time this scheduled post is up then we’ll be well on our way back to the states where I can’t wait to eat all the seasonal fresh fruit and host BBQ’s with friends and family! Eeeek! I’m giddy with excitement just thinking about it! And I have a feeling there will be plenty more grilled flat bread pizza in our near future!

Grilled Flat Bread Pesto Pizza

Grilled Flat Bread Pesto Pizza

Grilled Flat Bread Pesto Pizza

2 whole wheat naan flatbreads (the flatbread they sell here is more like a tortilla, so I used a panini bread instead)
olive oil (for brushing)
coarse sea salt
1/4 cup pesto (approximately)
1 cup shredded mozzarella
1 tomato, sliced
fresh basil, chopped
balsamic vinegar (to drizzle)
diced grilled chicken (optional)

Brush both sides of bread with olive oil, then lightly sprinkle each side with coarse sea salt. Add the flatbread to the grill and cook over med-low heat for 3-4 minutes. Flip over then remove from grill and spread the cooked side with pesto, sprinkle with cheese, add tomato slices (and diced grilled chicken if using). Return to the grill, close the lid and continue cooking for an additional 3-4 minutes, or until cheese is melted. Transfer to serving plate, garnish with chopped basil and a drizzle of balsamic vinegar.

Source | Six Little Chefs

Grilled Flat Bread Pesto Pizza

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{Flashback Friday} Craisen Spinach Salad with Candied Almonds and Citrus Vinaigrette

How’s that for a long food title? I just wanted to sound fancy. Really it should say “the most freaking delicious spinach salad you’ll ever have”. I know there are like 452,693 spinach salad recipes floating around pinterest, but this just might be the best one you’ll ever have. My sister passed this along to me years ago and it always gets rave reviews.  Grandma Judy especillay loved this stuff, she would grab a fork and eat it straight out of the bowl and would give the stink eye to anyone who came near. I miss that Grandma Judy, and New Zealand. But I love that it is summer here in the states so that we can enjoy this delicious salad once again. So if you have any barbecues planned for the weekend, make a big bowl of this and you will be loved!

1 pkg spinach
1 chopped apple
1 can mandarin oranges
½ C crasins
1 C sliced strawberries
½ C slicedAlmonds
¼ C sugar

Dressing:
zest of one lemon
2 Tbs freshly squeezed lemon juice
3 Tbs vegetable oil
2 1/2 Tbs sugar
1/2 tsp mustard seed

Put almonds and sugar in a small pan and heat over high heat. Stir constantly until sugar melts, coat evenly then transfer to a single layer on a plate and refrigerate. Mix dressing ingredients well then set aside to let the sugar dissolve. Mix remaining ingredients in a bowl then top with almonds. Right before serving, stir dressing then drizzle on salad and mix well.

Source | Janessa Cazier

Original post here

Roasted Red Pepper Alfredo Pasta

Roasted Red Pepper Alfredo
After just reading the title of this recipe I knew I had to try it, and it did not disappoint! This rich, creamy, flavorful pasta tastes as good as it sounds. A quick week night meal that tastes like restaurant quality. I’m all over that!

Roasted Red Pepper Alfredo

2 whole red bell peppers (I just used a 12 oz jar of roasted red peppers)
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup half & half (or 1/2 cup milk and 1/2 cup cream)
4 oz. garlic & herb goat cheese
2/3 cup grated parmesan cheese
1/2 cup artichoke hearts (optional)
1/2 lb. linguine, cooked to al dente
salt & pepper, to taste
basil (to garnish)

If you are roasting your own peppers, preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes. Meanwhile, saute onions and garlic in olive oil 5-7 minutes or until tender. Pour in half & half, goat cheese (or crumbled feta), parmesan, salt and pepper. Stir until cheeses are melted then keep warm over low heat. Uncover peppers, peel off skin, remove stem and seeds. Chop into large pieces and stir into the sauce. Remove from heat and pour sauce into food processor and puree, or use an immersion blender. Return back to the pan and toss with cooked pasta. Garnish each serving with grated parmesan and chopped fresh basil.

Source | Lauren’s Latest

{decadent} Dark Chocolate & Nutella Banana Bread

I have yet to meet a banana bread recipe that I don’t just looooove. But this right here takes the banana bread up a notch. It’s taking the banana bread scene by storm. It’s stepping up it’s game. It’s bringing a more sophisticated look to the face of banana bread. I mean, we’re talking chocolate on chocolate here. Chunks of dark chocolate and swirls of warm melted Nutella make this banana bread the best you’ll ever have!

{decadent} Dark Chocolate & Nutella Banana Bread

Preheat your oven to 350 F. Grease and/or line a medium size loaf tin and set aside. In a medium bowl, mash your bananas well and whisk together with the eggs and melted butter. In a separate large bowl, whisk the flour, sugar, baking soda, salt and cinnamon. Pour the wet ingredients into the dry and mix with a wooden spoon until just combined. Roughly chop the chocolate bar, then stir in the chocolate chunks.

{decadent} Dark Chocolate & Nutella Banana Bread
Microwave the Nutella for 30 seconds until soft. Pour into the mixture and use a wooden spoon to swirl into the batter.

{decadent} Dark Chocolate & Nutella Banana Bread

{decadent} Dark Chocolate & Nutella Banana Bread
Transfer to the loaf tin and sprinkle lightly with brown sugar.

{decadent} Dark Chocolate & Nutella Banana Bread
Bake on the middle shelf for 50-55 minutes, or until a toothpick comes out clean. Leave to cool before turning out of the pan.

{decadent} Dark Chocolate & Nutella Banana Bread

{decadent} Dark Chocolate & Nutella Banana Bread

1 3/4 cups all purpose flour
3/4 cups brown sugar, packed
3/4 teaspoon baking soda
pinch of sea salt
1 teaspoon ground cinnamon
4 medium size ripe bananas
2 large eggs
6 Tbs butter, melted
1/3 cup Nutella or any other chocolate hazlenut spread
1 (4 oz) dark chocolate bar, cut into chunks (you can use milk chocolate, if you prefer)
Brown sugar, for sprinkling

Preheat your oven to 350 F. Grease and/or line a medium size loaf tin and set aside. In a medium bowl, mash your bananas well and whisk together with the eggs and melted butter. In a separate large bowl, whisk the flour, sugar, baking soda, salt and cinnamon. Pour the wet ingredients into the dry and mix with a wooden spoon until just combined. Roughly chop the chocolate bar, then stir in the chocolate chunks. Microwave the Nutella for 30 seconds until soft. Pour into the mixture and use a wooden spoon to swirl into the batter. Transfer to the loaf tin and sprinkle lightly with brown sugar. Bake on the middle shelf for 50-55 minutes, or until a toothpick comes out clean. Leave to cool before turning out of the pan.

Source | adapted from The Cake Hunter

{decadent} Dark Chocolate & Nutella Banana Bread

{20 minute} Garlic Alfredo Tortellini

Garlic Alfredo Tortellini
Meals don’t get much easier or tastier than this! A rich creamy alfredo sauce (yet lightened up by substituting heavy cream for milk and half & half) poured over cheese tortellini–yes please! A hundered times over. Any day of the week.

Garlic Alfredo Tortellini

1 (9-ounce) package refrigerated three cheese tortellini
2 tablespoons unsalted butter
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons all-purpose flour
1 cup milk, or more, as needed
1/2 cup half and half
2 ounces cream cheese, cubed
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

In a large pot of boiling salted water, cook tortellini according to package directions then drain well. Melt butter in a saucepan over medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in cheeses until melted, about 1-2 minutes. Season with salt and pepper, to taste. Stir in tortellini and gently toss to combine.
Serve immediately, garnished with chopped parsley, if desired.

Source | Damn Delicious

Chocolate Dipped Peanut Butter Pretzels

{chocolate dipped} Peanut Butter Stuffed Pretzels
These bite sized little babies are seriously so addicting. I mean, I was eating the peanut butter mixture alone by the spoonfuls. And as I was making them I was daydreaming about every possible scenario where these would be needed. Class parties, holiday parties, ward parties, after school snacks, neighbor treats…pretty much these would be appropriate for any of life’s occasions. I got the recipe from a blog I recently came across and have really enjoyed, Crunchy Salty Sweet, and if ever there was a snack that was crunchy, salty and sweet, this would be it!

Chocolate Dipped Peanut Butter Pretzels
In a mixing bowl, beat the peanut butter and 2 tablespoons of butter until smooth and creamy. Mix in the powdered sugar, brown sugar and vanilla and continue to mix at medium speed until smooth. Take 1 teaspoon of peanut butter mixture and roll it into a ball, then gently press the ball between two mini pretzels to flatten.

Chocolate Dipped Peanut Butter Pretzels

Place the pretzel sandwiches onto a baking sheet and repeat until the peanut butter mixture is gone. Place the sheet into the freezer for 10-20 minutes, or until firm.

Chocolate Dipped Peanut Butter Pretzels

{chocolate dipped} Peanut Butter Stuffed Pretzels

{chocolate dipped} Peanut Butter Stuffed Pretzels

1 cup creamy peanut butter
2 tablespoons butter, softened
1/2 cup powdered sugar
3/4 cup brown sugar
70-80 mini pretzels
1/2 bag semi-sweet chocolate chips

In a mixing bowl, beat the peanut butter and 2 tablespoons of butter until smooth and creamy. Mix in the powdered sugar, brown sugar and vanilla and continue to mix at medium speed until smooth. Take 1 teaspoon of peanut butter mixture and roll it into a ball, then gently press the ball between two mini pretzels to flatten. Place the pretzel sandwiches onto a baking sheet and repeat until the peanut butter mixture is gone. Place the sheet into the freezer for 10-20 minutes, or until firm. Add the chocolate chips to a microwave safe bowl and heat for 30 second intervals, stirring between each one, until smooth and melted (or use a double boiler). Dip half of each pretzel sandwich into the chocolate then return to the baking sheet and refrigerate until the chocolate has hardened.

Source | Crunchy Salty Sweet

{flashback Friday} Chicken Philly Sandwiches

The first time I made these sandwiches they quickly jumped the ranks to the top of our list of favorite meals. The chicken has so much flavor and the melted cheese, just, well, you know everything is just better with melted cheese. Let the slow cooker do all the work and all you have to do is enjoy every last bite! Seems fair.

Chicken Philly Sandwich

1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried coriander
1/4 teaspoon red pepper flakes
1/2 teaspoon dried thyme
1 green pepper, cored and sliced
1/2 onion, peeled and sliced into half moons
2-3 boneless, skinless chicken breasts
1/3 cup chicken broth
Sliced provolone
6 hoagie buns

In a small bowl, combine the paprika, pepper, salt, garlic powder, coriander, red pepper flakes and thyme. Place the chicken, green peppers and onions in the bottom of the slow cooker and sprinkle seasoning mixture over the top. Pour the chicken broth around the inside edges of the crockpot. Cook on low for 5-6 hours until the chicken is tender. Remove the chicken from the slow cooker and shred into pieces. Add to a large skillet, pour liquid and onion and peppers from the crockpot into the skillet and sauté until most of the liquid is absorbed (don’t overcook the meat or it will dry out, you still want it to be moist and juicy). Toast the buns under the oven broiler. Place chicken and peppers on each half of a bun and top with Provolone cheese. Broil until the cheese is melted and slightly bubbly. Serve warm.

 

Source | Mel’s Kitchen Cafe

Original post here