Quick and Easy Individual Flatbread Pizzas

Megan wanted to make pizza for lunch the other day.  We wanted to try and use ingredients we had on hand,

and this is the pizza we came up with.

DSC01637Ingredients:

One flatbread for each serving

Prepared pesto sauce

Slices of ham and salami

Grated cheese

DSC01633Preheat the oven to broil.  There aren’t any measured ingredients for this, just put on the amount you desire.  First, spread the pesto sauce over the entire flatbread.

DSC01634Add cut-up ham and salami.

DSC01635Sprinkle grated cheese over all.

DSC01636Place under the broiler 1-2 minutes until brown and bubbly.

DSC01637Remove from the oven, cut into quarters and serve immediately.

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Creamy Stuffed Mushrooms

Ingredients:

1 16 ounce package Cremini mushrooms and stems

2-3 slices provolone cheese

1 8 ounce cream cheese

1/4 cup pine nuts

1/3 cup sun dried tomatoes in oil

1 Tablespoon prepared pesto

DSC01616Wipe off mushrooms with a wet paper towel and remove the stems.  Keep the stems for the filling.

DSC01618Place the cleaned mushrooms on a cookie sheet lined with parchment paper.

DSC01619Break up the cream cheese and place in a food processor.  Add the rest of the filling items: mushroom stems, pine nuts, sun dried tomatoes and pesto.  Process until mixed and smooth.

DSC01620Spoon filling into the mushrooms.  Cut small squares of provolone to fit  on each mushroom.

DSC01621Place under the broiler until browned and bubbly.  Serve immediately.  Great for an appetizer or side dish.

Instructions:

Clean mushrooms with a wet paper towel.  Remove the stems and set aside for the filling.  Break up cream cheese block and place in a food processor.  Add the rest of the filling ingredients; pine nuts, sun dried tomatoes and pesto.  Processor until mixed and smooth.  Spoon filling into mushrooms.  Cut small squares of provolone to fit on top of each.  Place under broiler until brown and bubbly.  Serve immediately.

Mushroom, Bacon and Caramelized Onion on Naan Bread

Megan and I went to a Taste of Home Cooking School demo recently.  They demonstrated so many delicious recipes.  In our goodie bag was a sample of Naan Bread.  We decided to try an “open face” pizza-like sandwich for lunch and this is what we came up with.

Ingredients:

1 tablespoon olive oil

3 slices of bacon

1 onion, sliced

1/2 red bell pepper, sliced

8 ounces sliced mushrooms

1 Tablespoon butter

pinch of sugar

1/2 teaspoon paprika

salt and pepper

Naan Bread

optional toppings:

goat cheese, sour cream, pesto, Pecorino Romano cheese

Preheat the oven to 400 degrees.  Cut the bacon into 1/2 inch pieces

Add about 1 Tablespoon of olive oil to a large saute pan.

Add the bacon to the cold pan, turn on the heat to medium-high.

While the bacon is cooking, slice the onions and peppers.

When the bacon is cooked, add the peppers and onions.  Cook until soft.

 

Add the sliced mushrooms.  Melt in the butter.  At this point add a pinch of sugar, paprika, salt and pepper.  Stir together and lower the heat.

Place the Naan Bread on a cookie sheet and put in the oven for 2 minutes, just to warm and soften them.

Now it is time to start building.  We had the ingredients for pesto, so we made a fresh one.  Prepared pesto works fine.  We spread goat cheese on one Naan and sour cream on the other.

Spread about one tablespoon of pesto on each.

Top with mushroom mixture.

 

Sprinkle some grated Pecorino Romano cheese over the top.  Place under the broiler for 2 minutes.

 

Ready to serve!

Pork Chops with Pesto and Cherry Tomatoes

This is a super easy dinner recipe that I found in one of my cookbooks.  It was written using chicken breasts, but we had pork chops on hand.  We used them instead and it came out great!

Ingredients:

4-5 thin cut pork chops

1/4 cup prepared pesto sauce, plus a little extra to top the chops with

1 pint of cherry tomatoes

Salt and pepper

Preheat the oven to 375 degrees.  Sprinkle salt and pepper on both sides of the pork chops.

Place about 2 Tablespoons of olive oil on the bottom of a large saute pan.  Turn the heat to medium high.  When the oil heats up, add the chops

Brown the chops on both sides.

Remove the chops from the heat and place in a baking dish.  Place in the oven for 30 minutes.

Wash the cherry tomatoes, slice them in half on a cutting board.

Mix 1/4 cup of pesto and the tomatoes in a bowl.

Place the tomato pesto mixture on top of the chops during the last 10 minutes of baking.

Just before serving place another tablespoon of pesto on each chop.

Delish!!!!

Chicken, Bacon, Pesto Melt also Known as “The New Light”

We decided to name this delicious sandwich after the Hippotherapy clinic my oldest daughter has.  A hippotherapy clinic is physical therapy on a horse.  Erin operates this clinic to help disabled children and adults gain strength and balance using horses as the therapy tool.

Ingredient List:

2 slices of sourdough bread

1 jar of pesto (can be found in the pasta section at the market)

2 slices of cooked bacon

2 slices of cheese of your choice (we used swiss)

1 tomato

1 package of cooked chicken strips ( found in the deli meat section at the market)

Spread pesto on both slices of bread

 Place one slice of cheese on top of each slice of bread

Place the bacon on one side of the sandwich.

Add the chicken on top of the bacon

Slice a small tomato

Place tomato slices on top of chicken

Put the other piece of bread on top to make the sandwich, then brush some olive oil on one side.

Place the sandwich with the olive oil side down in a grill pan or fry pan

You can place something heavy, like a bacon press or a cast iron skillet on the sandwich.

Brush the other side with olive oil and flip the sandwich over

Here’s the finished sandwich, delicious!