recipe

KNR, p. 120 “Game Day Flatbread”

 

NFL season has begun, baseball season is winding down, and hockey season gets under way next month. 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"
Author: 
Recipe type: appetizer or entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 to 4
 
Ingredients
  • 1 – 7” round Toufayan flatbread
  • About a teaspoon olive oil
  • 2 cups fresh spinach (1/3 cup cooked)
  • 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 grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Place flatbread on cookie sheet (or pizza pan)
  3. Spread 1 teaspoon mayo on the flatbread
  4. Sprinkle 1/8 teaspoon dried Italian herb mix on top of mayo.
  5. Stir fry 2 cups 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.
  6. Evenly sprinkle 1 Tablespoon grated Parmesan cheese on top of the spinach.
  7. Evenly spread 1/4 cup of the shredded mozzarella cheese as the next layer.
  8. Evenly spread the tomato pieces next.
  9. Evenly spread the remaining mozzarella cheese.
  10. Evenly spread the remaining Parmesan cheese.
  11. Evenly sprinkle the remaining dried Italian herb mix on top.
  12. Place in oven and bake for 10-12 minutes or until edges are lightly, crispy brown and cheese is melted. Serve right away.
  13. Each flatbread can be cut into quarters for appetizers or served whole for one person.

 

Sausage variation

If you’d like to add sausage to the mix, 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:

 

Drumsticks  

 

Chili  

 

Hearty Soup

 

*Photo by Patti Phillips

 

 

 

 

KNR, p. 84 “Creole Chicken Salad for lunch, please!”

 

 

Creole Chicken Salad

 

 

It’s hot and humid and that means salad weather has arrived. But, I need more than a  lightweight veggie-only salad for lunch, so Sheila makes a great chicken salad with some real zip for us. We didn’t want to heat up the kitchen, so we picked up a cooked chicken from the grocery store. The deli counter sells garlic & herb, barbecue, and plain roasted chickens. We like the garlic & herb the best because the chicken already has a great flavor before we add any other ingredients. And, it can also work as a stand-alone roasted chicken for dinner.

 

As always, Sheila and I work as a team. She directs me toward the chopping board to make quick work of the veggies while she chunks the chicken. When all mixed together, the chicken salad can be served warm right away in a sandwich roll, or chilled for two hours in the refrigerator to be placed in the center of a salad platter later on. Depends on how hungry we are as to whether we can wait to eat, but we’ve had it both ways and liked it.

Creole Chicken Salad
Author: 
Recipe type: Entree
Prep time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 cups cooked chicken
  • 1/2 cup onions, finely chopped (preferably purple onions)
  • 1 cup tomatoes, diced
  • 1/2 cup celery, diced
  • 1/2 cup red bell peppers, chopped
  • 1/2 cup yellow (or green) bell peppers, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder (Hot Mexican)
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne powder
  • 1 cup mayonnaise
Instructions
  1. Pull the meat off the cooked chicken while it’s still warm from the store.
  2. Then cube into 1 inch chunks and dump into a large bowl.
  3. Add onions, tomatoes, celery, yellow bell peppers, and red bell peppers, but do not mix.
  4. Add mayonnaise – still no mixing.
  5. Add garlic powder, chili powder, sea salt, black pepper, and cayenne powder.
  6. Time to mix it all together.
  7. Taste and adjust seasonings or other ingredients as desired.
  8. Serve on toasted roll while still warm.
  9. Chill the rest of the chicken salad for two hours if you can wait to serve it as part of a salad platter.
  10. The recipe gets spicier overnight, so keep that in mind if you are making it the day before an event.

*Photo by Patti Phillips

 

Visiting Detective Becki Green – “Mediterranean Potato Salad”

 

VisitingDetectiveBGMeditPotSalad copy

Remember Becki Green, the Visiting Detective that brought us the yummy brownies and then gave us the recipe? She and her sleuthing partner, Gina Monroe, took a few days off after solving their latest case and stopped in to say hello. We chatted about the success of the first book they co-wrote, “A Purse to Die For,” a really fun mystery, and the newly released second book, “A Killer Necklace,” even better than the first. Then we switched to another topic dear to Becki’s heart.

 

Becki is a vegetarian (no meat, fish or chicken in the diet and sometimes no milk or eggs) and is working toward becoming a vegan (no milk or eggs at all, not even as an ingredient in a dish). She has a great website that showcases her favorite vegetarian recipes, www.vegetariandetective.blogspot.com

 

Here’s Becki, making veggie food fun:

“I think eating veggie is mainstream these days. Everyone knows that it’s good for health, great for the environment and AWESOME for animals. My goal is to glam it up!”

 

Mediterranean Potato Salad

(No mayonnaise, no eggs, ultra-safe to take on picnics, and vibrant with fresh, summer-garden herbs.

Ingredients:
24 baby red potatoes, the larger ones halved
2 tablespoons olive oil
3 tablespoons lemon juice
salt
pepper
1/2 cup finely chopped red onion
2 cloves garlic, minced
1 cup chopped fresh parsley
1/2 cup chopped fresh mint

 

Preparation:
Preheat oven to 400ºF.

Spread the potatoes on a 9″ X 13″ pan.

Drizzle with the olive oil and toss to coat the potatoes.

Roast for 30 min. (If it’s way too hot outside to want to turn on your oven, or you want to speed up the process, prick the potatoes with a fork and microwave them in a covered casserole dish for 10 min. on high, stirring at intervals, then drain and continue as below, except you probably don’t have to transfer the potatoes to a large bowl.)

Transfer the potatoes to a large bowl and sprinkle with the lemon juice. Salt and pepper to taste.
Let cool.
Toss in the rest of the ingredients and chill.

Serves 4-8.

 

Trust me. Sheila and I wouldn’t steer you wrong about food. This one is a keeper. 😀

~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Thanks to Cynthia St-Pierre for stopping by, the real-life good friend and writer who has been educating me about the values of going vegan. Don’t forget to check out her two mysteries, co-written with Melodie Campbell. You’ll find hi-fashion, a little vegetarian chat, some romance, and great mysteries to solve.

VisitingDetectiveBeckiGreenCYNTHIA 2015

CYNTHIA ST-PIERRE

vegetariandetective.blogspot.com

fashionationwithmystery.com

twitter.com/stpierrecynthia

google.com/+CynthiaStPierre

Member, Crime Writers of Canada and

International Thriller Writers

 

VisitingDetectiveBG-A Purse to Die For

http://viewBook.at/B008IKA022

 

VisitingDetectiveBG-A Killer Necklace

 

 

 

 

 

 

 

 

http://getBook.at/B0161QKW2C

 

 

 

 

Photos and cover images: courtesy of Cynthia St-Pierre.

 

 

 

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