Pear, Walnut, and Blue Cheese Flatbread…

I had an amazing flatbread at The Cheesecake Factory not long ago and I recreated the recipe at home. The ingredients compliment the others so well and it’s very delicious. I’d love to share it with you and as always, please let me know what you think.

**note…I used pre packaged Naan bread for my crust. You can use pre packaged flatbreads as well and there are many brands to choose from. You could also make your own, but if  you’ve read my blog before regarding recipes, you know I like to keep it simple, quick, and easy. I love food, but I don’t like spending a lot of time in the kitchen! 

Ingredients:  recipe serves four


Naan or flatbread

8 oz. package shredded mozzarella cheese

1-2 ripe pears sliced and then slivered

1 oz. chopped walnuts

1/2 cups blue cheese

1/4 cups diced onions

1 tablespoon of butter

2 tablespoons of olive oil to brush crust

Sprinkle of arugula 

Directions:
Preheat oven to 350 degrees Fahrenheit. Arrange walnuts single layer on baking pan. Toast walnuts in oven about 5-10 minutes. 

Melt butter in skillet over medium heat. Add diced onions and cook until carmelized, stirring occasionally…about 5-10 minutes. Remove and set aside.

Brush flatbreads with olive oil. Cover flatbreads in a layer of mozzarella cheese and distribute evenly using all of the cheese. Top each flatbread with blue cheese, pears, toasted almonds, and carmelized onions.

Transfer to baking pan. Cook until cheese melts and flatbreads are golden brown. 350 degrees Fahrenheit for about 15 minutes, but keep an eye on them so they don’t burn! (I cooked two at a time) 

Cool for 5-10 minutes, sprinkle with arugula, cut and serve.  Enjoy!  (I paired mine with fried mozzarella sticks as an appetizer and a small garden salad)

My daughter loved it, but if you have a picky eater you can choose your own ingredients and make it with whatever you like!

Stuffed Pepper Casserole…

This casserole was a hit at my house tonight…and my daughter is a very picky eater. It’s even better than actual stuffed peppers in my opinion because it’s all mixed together in one dish! 

Ingredients:

2 green bell peppers 

1 red bell pepper

1 pound ground turkey or beef

1 bag of boil in a bag rice cooked on stove

1 can diced tomatos (any variety)

Onions (optional) I used dry minced

1 bag shredded Monterrey Jack cheese

Italian seasoning

Trader Joe’s 21 Season Salute (optional)

Directions:

Cook ground turkey or beef on stove and drain. Set aside. Grease a 9×13 casserole dish. Cut out the cores of the peppers. Slice into strips and dice. Put in greased dish. Put the remaining ingredients into the dish and mix well. (only use 1/2 bag of the shredded cheese at this time)

Cover with aluminum foil and bake at 400 degrees Fahrenheit for 30 minutes. Remove from oven, top with the rest of the shredded cheese, and put back in the oven. Broil for 5 minutes until cheese bubbles and browns. Remove. Let cool and enjoy. 

Please remember I don’t measure…I just add until I think it looks good…and I am of the opinion, the cheesier the better! You can add other ingredients or seasonings.  If you try it, be sure and let me know what you think.

K

BBQ Chicken Pineapple Pizza…

The following recipe is quick, easy, and delicious…a special request from my daughter for supper tonight. 

I cooked the boneless, skinless chicken breasts in the crockpot overnight on low. I let the chicken simmer in chicken broth. Once I was ready to make the pizza, I removed it from the crock pot and shredded it with a metal hand chopper.


Ingredients:

1 can Pineapple chunks or tidbits

1 bottle BBQ sauce (use whatever you like)

1 package shredded pizza cheese

1 pizza crust (I used Mama Mary’s) 

Shredded chicken (about 4 cups)

I cooked the pizza on a baking stone. Put crust on stone and spread BBQ sauce on crust. I only used half of the bottle.


Spread chicken evenly over the crust and season with your favorite seasoning. I used Trader Joe’s 21 Season Salute.


Spread pineapples on top of chicken and top with shredded pizza cheese. Use whatever amount you prefer. Personally I think the more cheese the better!


Bake in over for 10 to 12 minutes at 400 degrees Fahrenheit. Remove from oven, let cool for 5 minutes, slice and enjoy! 


I hope you’ll try the recipe. The best part is you can add whatever ingredients you like. Because I never really measure anything you can use more or less of the mentioned ingredients. As I’ve said before….make it your own!

It’s  very simple and quick and when it comes to everyday meals, I wouldn’t have it any other way.

Thai Pineapple Chicken Fried Rice…

Here’s a little food porn for ya this fine, Friday night! 

I took my daughter out for dinner tonight. She finally had some free time to spend with her momma….at sixteen she has more of a social life than I do. 

We went to a Japanese hibachi/sushi restaurant. She got sushi and I got the Thai pineapple chicken fried rice.

If you’ve followed me for awhile you know I’ve mentioned several times that the one place I must go to before I die is Thailand. It’s on my bucket list and by golly it’s gonna be on my reverse bucket list one day soon! That’s a shameless reference to my last post. If you haven’t read it, please check it out.

I also love Thai food, so of course when I saw the pineapple chicken fried rice on the menu my decision was made! It was delicious and I WILL be making it at home in the not too distant future. It was a generous portion so I shared it with my daughter. She loved it too and I tried her avacado peanut sushi. Good stuff!

But back to the main course. I think it will be pretty easy to make at home. Fried rice with egg, thinly sliced chicken, tomatoes, peas, corn, onions, and of course pineapple. It came with something called yum yum sauce. Not sure what it was, but it was good. I’m sure I can google it and come up with something. 

We had a great mother/daughter outing. Good food and good conversation. I’m gonna leave this plate right here and make y’all hungry! Give it a try yourself and let me know what you think.

Have a great weekend!

Pineapple Upside Down Cheescake…

I went out with some friends at one of my favorite hangouts not long ago and to end our meal we all had dessert. This place is famous for their homemade desserts. The owner makes them fresh everyday and it’s always something different. You never know what they’re serving. 

This day she happened to have made pineapple upside down cheesecake. I’m not a big fan of cheesecake, but I do love pineapple (and of course cake) and this is a combination of both so I decided to give it a try. It was delicious!

I tried to recreate it at home and as I always do, I went on Pinterest for ideas. I used a combination of recipes I found and here’s what I came up with. I always try to keep things simple and easy in the kitchen…this recipe was a little more work than I wanted it to be so I simplified it by using a store bought graham cracker crust and a boxed pineapple upside down cake mix. It’s still home made because I made it at home! It’s not identical to the one I had earlier in the week, but it was still pretty darn good!

Cheesecake Ingredients:



Crust:
1 store bought 9 inch graham cracker crust. You can make your own if you prefer. 

Cheesecake:
Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
1⅔ cups sugar
¼ cup cornstarch
1 tablespoon vanilla 
2 extra-large eggs
¾ cup heavy whipping cream

Directions for cheesecake:
In a large bowl, using an electric mixer, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, scraping down the bowl.

Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.

Blend in the eggs, one at a time, beating well. 

Beat in the cream just until completely blended.

The filling will look light, creamy, and airy. Don’t overmix! Spoon the batter into the crust. 

Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for another 10 minutes. Remove the cheesecake and let cool for 2 hours. Chill until cold.

Directions for pineapple upside down cake:

Topping:
¼ cup butter, melted
½ cup packed light brown sugar
sliced pineapples (8 canned slices)
15-20 maraschino cherries

Cake:
Prepare according to directions on box. I added a little pineapple juice from the canned pineapples.

Instructions:

Preheat oven

Prepare topping first:

Place ¼ cup of melted butter into a 9-inch cake pan. I used a cast iron skillet instead. 

Sprinkle the brown sugar on top.
Lay pineapple slices on top and add cherries in the spaces! Pour cake batter over the topping and bake at temperature and time according to directions on the cake mix box.

Cool for 10 minutes and invert onto large plate.

Let cool completely and use a large spatula to transfer this on top of your cheesecake.

Chill until cold

Egg Roll In A Bowl…

It seems the theme of my blog has been about food this week. I guess I’ve been in the mood to cook. I try to stick with things that are quick and easy…I like to cook, but don’t want to spend hours in the kitchen. 

I find a lot of new ideas for food on Pinterest. I always change them up to make them “my own” and I’m sorry to say I don’t usually measure anything which makes it hard to explain sometimes. 

The latest is egg roll in a bowl. All the flavor of an egg roll minus the wrapper and its low carb as well! As I said, the idea came from Pinterest but I made up my own recipe. I hope y’all aren’t tired of the food posts. I promise to take a break from food for awhile! Here it is….

Ingredients:

1 pound ground pork 

1 bag Dole Chopped Sesame Asian salad kit found in the produce section. Also inside the bag is a sesame and ginger vinaigrette which you will use as your sauce. ( you can use any kit that contains cabbage and carrots or you can buy all the ingredients separately and chop them yourself if you prefer)

Black pepper and garlic seasoning to your taste.

Trader Joe’s 21 seasoning salute (I gave it about six shakes) if you don’t have it, that’s ok. Make the recipe your own and use whatever you have!

1/4 to 1/2 cup soy sauce

Directions:

Fry the pork in a large, deep skillet. Don’t drain. Once pork is thoroughly cooked, add the salad mix to the skillet with the pork. Stir and mix well over medium heat for 3-4 minutes.  Add the seasonings, soy sauce, and vinaigrette from the salad kit. Mix well. Reduce heat and continue cooking for another 5-10 minutes. Don’t over cook. You want the vegetables to be a little crunchy. The kit also comes with fried wonton strips and slivered almonds. You can use these to garnish. I served it with a side of crab rangoon. 


That’s it folks! Supper was ready in under 30 minutes and that makes me happy!

**the salad kit I used did contain some romaine and kale and those wilted quickly when heated. It doesn’t affect the taste, it’s just not as pretty on presentation. The kit came with the vinaigrette and toppings so for me it was worth the trade off. Like I said earlier, make it your own. Next time I think I’ll try it with shredded chicken instead of pork. 

As long as you have the cabbage, carrots, soy sauce, and pork (or meat of your choice) as your base ingredients, you can’t go wrong! 

Have a great week!

Strawberry Pie…

Strawberry pie is one of my favorites! At one time I made them with jello and strawberries, but have since found this recipe and I like it so much better. I can make my own pie crusts, but it’s much easier and quicker to buy one in the refrigerated section at the grocery store. For me, nothing says spring/summer like a strawberry pie! 
 
Crust:

1 refrigerated pie crust

Filling:

3 pints (6 cups) fresh strawberries 

1 cup sugar

3 tablespoons cornstarch

1/2 cup water 

4 to 5 drops red food color, if desired

Topping:

whipped cream

Directions:

Heat oven to 450°F. Bake pie crust as directed on box using a 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.

In a small bowl, crush enough strawberries to make 1 cup or purée in blender. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.

Place remaining strawberries (sliced) in cooled pie crust. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.

 Top each slice of pie with whipped cream. If you have any left, cover and refrigerate.