RSS Feed

Flat Out Delicious! Spring Flatbread Salad

flatbread salad

<a href=”//www.pinterest.com/pin/create/button/” data-pin-do=”buttonBookmark” data-pin-color=”red” data-pin-height=”28″><img src=”//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_28.png” /></a>
<!– Please call pinit.js only once per page –>
<script type=”text/javascript” async defer src=”//assets.pinterest.com/js/pinit.js”></script>

Spring is here! It is time to celebrate with the tastes and freshness of these bright months! A crisp yet chewy naan flatbread topped with salad greens, crunchy pear, salty blue cheese, caramelized onions, and grilled chicken will help you enjoy each Spring day without spending extended time in the kitchen.

Ingredients

1 tablespoon sherry or apple cider vinegar

1 Asian pear, thinly sliced

1 teaspoon honey
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil

1 medium onion, thinly sliced and sauteed.
1 1/2 cups mixed salad greens

3/4 cup diced, cooked chicken
2 naan or other flatbreads

3 ounces quality blue cheese

1 ounce aged parmesean, shaved into paper thin pieces

Directions

Combine the vinegar, garlic, honey, salt, and pepper in a small bowl and whisk until salt is dissolved. Whisking constantly, slowly pour in the oil until completely incorporated. Taste and adjust the seasoning as desired.

Pour the dressing on the greens and toss to coat. Put the salad on the flatbread, scatter blue cheese, caramelized onions, and chicken on top, and serve with shaved parmesian cheese as garnish.

Don’t Sink Zucchini Boats

image

What’s a girl to do when there’s a craving for pizza, but summer is a short 3 months away? I don’t know about you, but pudgy, fudgy belly rolls in a bathing suit are not my idea of cute! But the thought of fresh tomato sauce, melty cheese, spicy pepperoni, and fresh veggies on a buttery crust is pretty enticing. On the other hand,  I did see this fabulous 2 piece bathing suit that a fit, fine, and tight me would look great in. Then again, I really can’t knock the pizza craving! Ugh! Activate The Domestic Diva culinary thinking cap! …………………..still thinking…………. ……………………………no, don’t like that idea……….still thinking……………………………………Great Gatsby and Audrey Hepburn, I’ve got it! Since I want to look fabulous on a boat and not have my love handles sink the boat, we can have the deliciousness of the pizza toppings in a grilled zucchini boat!  No carby pizza crust to worry with, but we maintain the cheesy, saucy, pepperoni goodness of the pizza we love!

Zucchini Pizza Boats

INGREDIENTS

4 zucchini
1 tablespoon olive oil
1/4 cup finely chopped red bell pepper
8 ounces ground turkey Italian sausage
1/2 teaspoon oregano
1/2 teaspoon basil
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups marinara or pizza sauce
2/3 cup shredded mozzarella cheese

INSTRUCTIONS

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.Cut each zucchini in half horizontally, then carefully scoop out the center of the zucchini, reserving for another use, leaving about 1/2-inch of zucchini on the skin.Heat olive oil in a saucepan over medium high heat. Add bell pepper, garlic, ground turkey sausage, oregano, basil, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat. Stir in marinara sauce until heated through, about 1-2 minutes.Add ground turkey mixture to each zucchini and sprinkle with mozzarella. Place into oven and bake until the zucchini is tender and the cheese has melted, about 10-12 minutes.Serve immediately.

Tastefully Yours, The Domestic Diva

Sweet Potato and Quinoa Fritters

image

Who says clean and healthy  eating has to be boring?  Boring people say that. The Domestic Diva is a founding member of Kitchen Divas Against Boring Foods and takes the mission very seriously: ” Protecting palates from boring foods while nourishing bodies with wholesome choices. ” As of now, I’m the sole member, but I’m always accepting new members! Anyway, I wanted something to accompany my Oven Fried Buffalo Chicken Tenders, but I didn’t want fries or chips. I had some leftover quinoa so of course I immediately roasted a garnet yam because everyone makes the instant connection, right? Kale, sweet potato, quinoa,  and fresh herbs marry so well in these fritters, Hollywood couples could take pre-marital counseling classes from this bunch! The crispy exterior with a moist, flavorful interior is bursting with loads of flavor. You’ll never know you’re “eating healthy.”

Sweet Potato and Quinoa Fritters

Ingredients

1 Large sweet potato roasted and pureed (makes about 3 cups)
2 cups cooked Quinoa (approximately 1/2 cup of uncooked quinoa yields 2 cups when cooked)
2 cups kale, deveined and finely chopped
2 eggs
1/2 cup panko
2 tablespoons cornstarch
1/2 teaspoon chopped flat leaf parsley
1/2 teaspoon finely chopped garlic
1 teaspoon grated ginger
1 good pinch smoked paprika
1 teaspoon fresh ground pepper
1 teaspoon kosher salt

Directions

1. Devein the Kale, make it into a tight roll and chop chiffonade style.

2. In a medium size bowl, place all ingredients and mix well.

3. In a medium size pan heat up about 4-6 tablespoons of vegetable oil or corn oil. With a small ice cream scooper scoop about 6 patties into the pan and slightly flatten the tops. Cook for about 3-4 minutes on each side or until golden brown.

4. Cool them on a rack. Serve warm or at room temperature.

image

image

image

image

Tongue Trip to Italy

image

The Domestic Diva is about to embark on a new journey….hand made pastas! I want to crack eggs into a valley of flour on my counter and form pastas of all shapes and variety. I dream of creating pillowy clouds of ravioli filled with luscious combinations like braised short rib and truffle cream sauce, or a paparadelle with a browned sage butter sauce. Yes, I have a dream of a taste tour of Italy via the tongue until my teacher salary gets me to Venice or Rome! While I’m waiting to start this pasta making pilgramage, I turned to fresh ravioli that you can get from your fresh pasta section or at organic markets like Earthfare or Whole Foods! I chose an Italian Sausage and Four Cheese stuffed ravioli and topped with my simple marinara sauce and fresh parm! Do you have any fresh pasta tips or wishes?

Simply Savory Seasoning

My personal house seasoning is ready for Domestic Divas just like YOU!

This seasoning is ready just for you! Order today!

This seasoning is ready just for you! Order today!

 

The blend is perfect for poultry, soups, salads, and much more! It’s a complete blend, meaning it’s all you’ll need to prepare your foods for cooking! We can ensure that once you try this blend, you’ll never want a store-bought or commercially prepared seasoning again!

Grilled Iceberg Wedge?

Charring the iceberg lends a new dimension to an old favorite!

Charring the iceberg lends a new dimension to an old favorite!

Yep, summer is coming to a close and that  means it’s time to get a last hurrah of sorts on the grill. I mean, grilling everything from salad to dessert! Yes, I said salad! Want to know how I did it? Here it goes:

  • 8 oz. thick cut bacon, cut into lardons
  • 3 oz.  blue cheese, may I suggest Roquefort
  • 1/2 cup buttermilk
  • 1 teaspoon Worcestershire sauce
  • 3 Tbs. sour cream
  • 1 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. finely chopped green onion or thinly sliced chives
  • 1 head iceberg lettuce, toss the outer leaves, and cut into quarters with the core intact
  • 2 Tbs. extra-virgin olive oil
  • 2 vine ripened or heirloom tomatoes, chopped
  • 1/2 cup finely shredded sharp cheddar cheese
 Prepare a charcoal or gas grill fire for direct grilling over medium heat (350°F).

Fully cook bacon, but do not make it too crisp! Set aside on paper towels to drain.

In a small bowl, mash the blue cheese with a fork. Add the buttermilk, sour cream, Worcestershire sauce,  and lemon juice and whisk to combine. Season with 1 tsp. salt and several grinds of pepper. Stir in the chives or green onion.

Put the iceberg on a baking sheet, drizzle with the olive oil, toss gently to coat evenly, and season with salt. Place the iceberg on the grill cut side down and grill until nicely marked, 1-1/2 to 2 minutes. Turn and mark on the other cut sides, about 2 minutes more.

Transfer the grilled iceberg to a platter or individual plates. Spoon a generous amount of the dressing on top, then scatter with the bacon, cheese, and tomato. Serve immediately, passing any remaining dressing at the table.

Cookie Baskets!

We have been so busy with our cookie baskets that we haven’t posted the pictures! Here are some recent baskets! We ship individually wrapped cookies, just ask!

image

Read the rest of this entry

apuginthekitchen

good food with simple ingredients

Penny Pinching Peach

A place for those of us without the time or inclination to be "extreme" to indulge in a love of couponing & cooking, family & frugality, creativity & craftiness.

foodloveratoz

This WordPress.com site is the cat’s pajamas

Baker Bettie

Baking Science Made Easy

The Gourmand Mom

Good food, seasoned with a dash of life

Pease Pudding

Just another WordPress.com weblog

heedthefeed

Pure food rules. Artificiality drools.

Follow

Get every new post delivered to your Inbox.

Join 310 other followers

%d bloggers like this: