KNR, p. 120 “Game Day Flatbread”

NFL season is over, baseball season is beginning, and hockey playoffs are under way. We need Game Day recipes!

This week we decided to serve a new twist on an old standby.  Game Day Flatbread. What’s flatbread? Basically, it’s a lot like the bread you see under the sauce on a pizza. Some of it tastes and looks like pita bread without the pocket. It’s firm enough to hold meats, doesn’t get soggy while it bakes, and keeps its texture when being eaten. People place a variety of cheeses and veggies on the flatbread and bake it in the oven. Picture heating up an open-face sandwich. Yes, it does look like pizza. Our Game Day Flatbread sandwich has no tomato sauce, and I’ve yet to see one in a pub or restaurant that does. But without the tomato sauce, the flavor mix and cooking time is different.

You can make the actual flatbread yourself, but why bother when you can buy various tasty versions – gluten-free or naan or herb seasoned or unleavened, etc  – right in the bread aisle of almost any grocery store. Tortillas won’t work. Find the kind that you would use to make a gyro. Or look for the brand that we get: Toufayan flatbread.

We plan to let our game day partiers make their own, mixing and matching the toppings they like best, but here is a tasty recipe for spinach & cheese flatbread, with a note for one with sausage. Sheila and I will prep the spinach, tomato, and sausage beforehand, so that all the guests have to do is put together their own creations.

We did a LOT of taste-testing for this one, basically because I could not decide which cheese and tomato combo I liked best. Yup. I’m stickin’ to that story. Sheila would back me up, but she’s busy trying another sausage one.  😉


Game Day Flatbread

Charlie & Sheila Kerrian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Main Course
Cuisine American


  • 1 7" round Toufayan flatbread
  • 1 teaspoon olive oil
  • 2 cups fresh spinach
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon sea salt
  • 1 teaspoon mayo
  • 1/4 teaspoon dried Italian herb mix (basil, oregano, thyme, rosemary)
  • 4 grape tomatoes, halved or quartered
  • 2 Tablespoons Parmesan cheese, grated
  • 1/2 cup mozzarella cheese, shredded


  • Preheat oven to 400 degrees.
  • Place flatbread on cookie sheet (or pizza pan).
  • Spread mayo on the flatbread.
  • Sprinkle 1/8 teaspoon dried Italian herb mix on top of mayo.
  • Stir fry fresh spinach in olive oil, sea salt, onion powder, and garlic powder until just wilted, about two minutes. Separate and spread evenly across the mayo-herb layer.
  • Evenly sprinkle 1 Tablespoon grated Parmesan cheese on top of the spinach.
  • Evenly spread 1/4 cup of the shredded mozzarella cheese as the next layer.
  • Evenly spread the tomato pieces next.
  • Evenly spread the remaining mozzarella cheese.
  • Evenly spread the remaining Parmesan cheese.
  • Evenly sprinkle the remaining dried Italian herb mix next.
  • Place in oven and bake for 10-12 minutes or until edges are lightly, crispy brown and cheese is melted.
  • Serve right away.


This recipe is for EACH flatbread sandwich.
Sausage Variation:
If you'd like to add sausage to the Game Day Flatbread, use 1/4 cup ground, chopped, cooked, mild Italian sausage. Add it before the tomato layer. Reduce the amount of Parmesan cheese and also adjust the salt in the spinach, because the added sausage may make this version too salty for some.


For other Game Day recipes, click on the links below:



Hearty Soup


*Photo by Patti Phillips





KNR, p. 305 “Quesadillas”

Professional sports seasons are several months long, what with pre-season, in-season, and playoff games to watch. If you have a favorite team, and whether your buddies agree or loudly disagree with your choice, weekends can involve lots of noisy gatherings. Whether parked in front of the TV or at a tailgate party, in our opinion it’s not possible to watch a game without great food.

When we’re in the mood for Mexican flavors, Quesadillas hit the spot. We keep the prep simple and pick up a cooked chicken at the store. The filling can be made ahead of time, then left in the fridge for a day until we’re ready to put the tortillas on the griddle or in a large frying pan.

This recipe is for two 10” quesadillas, with combined servings for 2-4 people.


Sheila & Charlie Kerrian
Course Main Course
Cuisine Mexican


  • Large, flat bottom frying pan with lid
  • large bowl
  • Wide spatula


  • 1 Tablespoon Vegetable Oil
  • 1/2 cup Red Bell Pepper, diced
  • 1/2 cup Green Bell Pepper, diced
  • 1/2 cup Celery, diced
  • 1 teaspoon Garlic
  • 1 teaspoon Onion
  • 1 teaspoon Sea Salt
  • 2 cups Roast Chicken, shredded or diced
  • 1/4 cup Chilies
  • 1/2 cup Mayo
  • 4 extra large Flour Tortillas (10" burrito size)
  • 2 cups Shredded 4 Cheese Mix
  • 1 cup Black Beans, cooked


  • Place vegetable oil in frying pan, on medium heat.
  • Add red bell pepper, green bell pepper, celery, garlic, onion, and sea salt and stir until well mixed.
  • Lower heat, cover and cook until celery translucent, about 5 minutes, then remove from heat.
  • Place diced/shredded chicken in large bowl, add cooked peppers, celery, chilies, and mayo and stir together.
  • Place one extra large tortilla in frying pan and turn heat to low medium.
  • Sprinkle 1/2 cup shredded cheese evenly over tortilla, leaving an inch all around the edge bare.
  • Divide chicken mix in half and place one half on top of cheese, spreading evenly, leaving an inch all around the edge bare.
  • Spread 1/2 cup black beans evenly on top of chicken mix.
  • Sprinkle 1/2 cup shredded cheese on top of black beans.
  • Place second tortilla on top.
  • Cover and let cook for about 3-4 minutes until bottom tortilla begins to brown and cheese begins to melt.
  • Using the wide spatula, carefully flip the entire quesadilla in order to brown the other side.
  • Cover again and continue to melt the cheese and brown the tortilla, another 3-4 minutes.
  • Uncover the quesadilla, slide onto a large plate and divide into four pieces.
  • Repeat the entire process to make the second quesadilla.
  • Serve with chips, salsa, guacamole, and whatever else you like to pair with your quesadillas.


The bottom tortilla may shrink while cooking, but so will the other tortilla when flipped. Cook each side the same amount of time and they will be the same size when done.
The photos show chicken as well as beef quesadillas.
Beef quesadilla ingredients: Eliminate the celery and the mayo from the chicken quesadilla list above and substitute a pound of browned ground beef for the roast chicken.
Beef quesadilla instructions: Exactly the same as the chicken quesadilla, minus the celery & mayo and using ground beef instead of the chicken.


KNR, p. 209 “The Kerrians’ Famous Guacamole”


2023 update: I posted this recipe before the Eagle’s 2018 SuperBowl win. Five years later, they’re back – in it to win it – and our cousin is rubbing it in. Again. Because our own teams didn’t come close. Again. The recipe still works, though, and we’ll have plenty on hand for the Big Game.

This year’s SuperBowl brings with it a miracle in the family sports rivalry lore. Our favorite cousin’s team made it to the SuperBowl. The Eagles. The team that has been to the SuperBowl twice before, but not won. Sheila and I have to give lots of credit to a team that has come back from some fairly serious injuries to make it all the way to the Big Game. Neither of our teams made it, sad to say.


In honor of an Eagle season that has been hard fought, and because we love our cousin, we came up with a recipe for a snack that everybody loves – guacamole. Try it, and no matter which side you root for, enjoy the game!


"The Kerrian's Great Guacamole"
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
  • 3 medium avocados - about one and half cups pulp
  • 1 medium tomato, diced, seeds removed – about 1/2 cup
  • 1/4 cup mild green chilies (Hatch)
  • 1/2 teaspoon Lime juice
  • 1/2 teaspoon Sea Salt
  1. Slice avocados in half, from one end to the other.
  2. Remove pits.
  3. Scoop out avocado pulp into medium sized bowl and roughly chop with fork into large chunks.
  4. Add diced tomato, green chilies, lime juice, and salt.
  5. Lightly toss together.


Serve with corn chips, taco chips, bagel chips, celery, or anything that scoops it up.



*Update after the 2018 game: The Eagles won and our cousin is yelling a lot. I think he’s happy.  lolol

*2023: Fly Eagles, Fly!







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