Tag Archives: CHeese

Italian Herb Flatbread

Going into this weekend I had one thing on my mind…Relax. I was tossing around the idea of heading to the cape for a little escape because I really just needed a little break. Over the past few weekends, we have been painting the house like nuts and then heading out for the normal work week.

Instead, I stayed around and planned on getting back into the kitchen to make something new and different. Flatbread!

It turned out that my sister needed an appetizer to bring to a party last night, so it was perfect timing. I wasn’t really sure how the flatbread was going to turn out, but I don’t mean to too my own horn, but toot toot! Haha.

I am more excited about it because I hadn’t really cooked much with yeast, and this just felt like an accomplishment.

Italian Herb Flatbread

Ingredients:

1 1/3 Cup Warm Water 2 7g Sachets of Fast-Acting Yeast
2 Teaspoons Honey 1/2 Teaspoon Salt
3 Cups All-Purpose Flour 1/2 Cup Whole Wheat Flour
2 Tablespoon Diced Basil 1 Tablespoon Chopped Rosemary
1 Clove of Garlic, Diced 3 Tablespoon Olive Oil
Salt and Pepper to Taste

Directions:

1. In a tall container, I used a drink jug, mix the water, honey and yeast. I warmed the faucet water for 10 seconds in the microwave. Set it aside until it becomes frothy.

Flatbread Yeast

2. While the yeast is doing it’s thing, take a large bowl and mix the flours, 1/2 teaspoon of salt and herbs. Once the yeast mixture is frothy, add it to the flour mix. Begin stirring it gently and once you can get your hands into it, knead the dough until it is smooth. Leave the dough in a ball and place it into a clean bowl. Cover the bowl with saran wrap and place it in a warm area for 40 minutes.

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3. While the dough is setting, mix 3 tablespoons olive oil, garlic, 1 tablespoon basil and a pinch of salt and pepper. Let the oil sit until the dough is ready.

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4. Once the dough is ready, cut it into 8 smaller balls of dough. Gently roll them out into thin circles. The flatbread will puff up when they are cooked. Brush the top side with the olive oil mix and place it on a cast iron pan at medium heat, oil side down.

Flatbread- Steps

5. Leave the flatbread on the skillet for about a minute, or until the bread is slightly browned. Then spread the oil on the top side and flip it. If the flatbread springs back when you touch it, it’s cooked. Once the second side is cooked, remove it from the heat and dust it with a little salt.

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6. Cook each piece and let them cool before slicing them up. And Finito!

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When Maggie went to grab the dish at the end of the party, it was completely empty and there were rave reviews. “YOU WERE THE ONE THAT BROUGHT THE FLATBREAD?!”

Great success.

I am really quite happy with how they came out and am already trying to think of new ways to mix it up. Maybe an onion spin on it?? Or parmesan cheese??

 

Turkey, Broccoli and Cheddar Cheese Casserole

Last night, I got home from work and was STARVING. I wanted to again, keep chipping away at the food that was sitting in my freezer and my cabinets. So I grabbed some pasta shells, frozen broccoli, and some ground turkey that I had sitting around. This, is what I came up with, a Turkey Casserole that I will be eating for the next week because there is so much of it. But, it turned out AMAZING. Normally, I’m a tuna casserole gal, but I may be switching over to this baby as a fav.

Turkey Casserole

 

Ingredients:

1 Box of Shell Pasta 1 Can of Condensed Cheese Soup
1 Package of Frozen Broccoli 1 Can of Non-Fat Milk
1 Pound of Ground Turkey 3/4 Cup Sharp Cheddar Cheese
1 Tablespoon Onion Powder 1 Tsp Garlic Salt
Salt and Pepper to Taste 1/4 Cup Bread Crumbs

Directions:

1. Boil water, and cook the pasta according to the directions on the box. Steam the broccoli in a separate pan (or in the microwave which is how I did it). And cook the ground turkey in a large pan. I used 1 tablespoon of Olive oil to keep the turkey moist. Season it with some salt and pepper to taste.

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2. Once each item is cooked, mix them together in a large baking pan. Add the condensed cheese soup and a can full of non-fat milk. Stir until it is well mixed. Then add the onion powder and garlic salt to the mix. Finally add in the cheddar cheese and stir well. The cheese does not have to completely melt into the pasta mix.

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3. Lastly, top it off with the bread crumbs and put it into the oven at 375 degrees for 25 minutes.

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The purpose of putting the casserole in the oven is to heat it all the way through and brown the top. The oven is going to give it that casserole taste.

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Brent and I ate this sucker and were so full after a single bowl. It was nuts. But delish. With just about every bite he was gushing over how good it was. I was really happy with the way it came out as well. I am going to be eating this for lunch and dinner for a while.

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While I was cooking, my little friend Hunter was playing around in the brown paper bag that was sitting on the counter. At first he jumped into it, but didn’t realize that it wasn’t all the way on the counter. The paper bag and Hunter went falling to the ground. The bag actually landed directly on top of Hunter, at which point, Hunter started freaking out…resulting in a paper bag that took on it’s own life. Very scary to Oreo. Oreo started barking at the moving paper bag and Hunter eventually found his way out, giving Oreo a swift smack on the nose. The whole sequence of events was HILARIOUS. I only caught the after math of Hunter chilling out in his paper cave.

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He wasn’t a huge fan of my paparazzi action and curled up into the bag after I snapped this glowing photo of him.

 

Have you ever just pulled a few ingredients out the fridge and ended up with something unexpectedly yummy??

 

 

A Quick Macaroni Dinner

After I ran out the door to a few meetings for the afternoon and then started on a few errands. The pups were in need of some food, so Brent and I stopped by our local pet store to grab a bag. Whenever I go to the pet store, I usually walk out with some unnecessary toy, treat or dress up thing. I love using the dogs for my own amusement…it’s terrible but its fun…for me. 🙂

Today, I picked up some treats. Bones to be exact.

 

 

Bacon always gets spoiled with the bigger and the baddest. How crazy is that thing?!

After the pet store, we headed back and I whipped us up some dinner. It was REALLY quick because that’s about all I had in mind. When I get hungry, I get cranky. I will whip my head around because you asked me what time it was. Seriously. You don’t want to get in between my food and me when this girl is hungry.

So I made some macaroni with a ragu alfredo sauce, salmon and a whole bunch of broccoli. From the look that I got from Brent, you would have thought that I had made something from the heavens. But it took me no time at all to throw together.

 

It did turn out well. I topped it off with some grated parmesan cheese and bread crumbs. Great move I think.

For the rest of the night, I’m just sipping on some tea and catching up on a little reading. I have an early morning tomorrow and will most likely be to bed early!

 

How do you spoil your pets?? Fun treats?? Dress them up?? Take them to parks??

I spoil the dogs like crazy. But I have to say dressing them up and just playing around with them is my favorite. The happier they are, the more fun I’m having. Well…besides when I put eyebrows on Bacon…that was definitely for my own enjoyment!

 

Officially Pumpkin Nuts

It’s official, not even debatable, and I am willing to accept it. I have gone pumpkin crazy. I think once I open a can of pumpkin puree I feel the need to use it before it goes bad…and well…it just spirals out of control.

For dinner, I was inspired to make a Pumpkin Mac N Cheese. Seriously. Think of a light cheese topping with a twang of pumpkin and that’s what I made 🙂 Not nearly as bad for you as a typical Mac N Cheese either!

 

Ingredients:

8-10 Ounces Elbow Pasta 1/2 Cup Pumpkin Puree
1/2 Cup Low Sodium Chicken Broth 1/4 Cup Non Fat Milk
1 Teaspoon Butter 1/4 Teaspoon Onion Powder
Dash of Salt and Pepper 1/4 Teaspoon Nutmeg
Pinch of Cinnamon 1/4 Teaspoon Pumpkin Pie Spice
Pinch of Ground Ginger 1/4 Cup Cheddar Cheese
Top with Parmesan Cheese

Directions:

1. Boil some water and cook the elbow macaroni according to the box directions. While the pasta is cooking, heat up the pumpkin puree, chicken broth, milk, butter, onion powder, nutmeg, salt and pepper, cinnamon, pumpkin pie spice, ground ginger and cheddar cheese in a small sauce pan.

 

 

2. Once the pasta is cooked and the sauce is heated throughout, drain the pasta and mix in the pumpkin sauce.

 

 

This will make a solid 3 servings, if not 4. I topped mine off with some grated parmesan cheese and sprinkled some cinnamon on top. The parmesan cheese really added some texture to it. It was delicious! I would definitely make this one again.

 

 

 

And juuuusst in case that wasn’t enough pumpkin for the week, I ended my meal with some pumpkin pie ice cream. I wish I was kidding.

 

 

After finishing that meal, I kind of wish today wasn’t my rest day for workouts. OH WELLLLL.

I told you I went pumpkin nuts. And guess what…I have a half a can that’s open and ready to be used.

Tonight, I’ve got some costume shopping to do for tomorrow and I feel some tea calling my name. I feel a bit of a cold coming on and I really need to nip that in the butt.

What’s your favorite pumpkin flavored dish?? Is it a dessert?? Dinner meal?? Or side dish??

 

 

 

Slow Cooked Buffalo Chicken and a Breakfast Scramble

I meant to post this yesterday, but I guess today will do as well!

Yesterday I had woken up and ran 7 miles. It actually felt really good. The morning was cool and I just seemed to power through it. After the run, I was looking for something that was high protein, lean and fairly light. I wasn’t much in the mood for a high carb meal. I ended up making, what I like to call, A Breakfast Scramble. In a Breakfast Scramble, there is just about anything that you have lying around. There are no real ingredients, just what you happen to have sitting around. Yesterday, was a Broccoli Cheddar Breakfast Scramble.

Ingredients:

1/4 Cup Steamed Broccoli 2 Eggs, Lightly Scrambled
1 Tablepsoon Shredded Cheddar Cheese Salt and Pepper to Taste

I had some leftover broccoli in the fridge that I steamed in the microwave for two minutes. I topped it off with some cheddar cheese and placed the lightly scrambled eggs on top. Sprinkle some salt and pepper on there and you have got a yummy, high protein breakfast. Perfect.

Brent was actually on his way over to drop Bacon off before work and I had made some buffalo chicken for him this weekend in the slow cooker. Even though I am vegetarian, I told him that if he bought the chicken, I would prepare it for him. Buffalo chicken is by far his favorite, so that’s what ended up happening.

For lunch, I made him a buffalo chicken sandwich.

Ingredients:

1.75 Pounds Chicken Breast 1 Cup Buffalo Wing Sauce
1 Hamburger Bun 1/4 Cup Lettuce

Directions:

1. In a crock pot, place your three chicken breasts and cover them with a cup of buffalo sauce. Cook on low heat for 7-8 hours.

2. After 7-8 hours, drain all of the sauce. Using a fork, break apart the chicken into shreds.

I ended up just putting it into the fridge afterwards because it finished up at 830 on Sunday. I plan on using this chicken throughout the week in as many recipes as possible. On the sandwich, I stirred in 1 Tablespoon of buffalo sauce into the single portion and put it on the hamburger bun.

Brent HATES blue cheese, so if that had not been the case, there would be some blue cheese on there. Or maybe some Muenster cheese?! He LOVED the sandwich though. Some of my other plans would be a salad and a flatbread. So stay tuned!

Today, is another day in Melbourne. I just finished up Jillian Michaels Yoga DVD, jumped in the shower and am now starving. I swear, there aren’t enough hours in the day.

What’s your favorite Buffalo Chicken dish?? Sandwich? PIzza??