Breakfast/Brunch, cooking, food, Recipes

Fig, Arugula & Carmelized Onion Flatbread Recipe

Hi my Lovlies!

I got these beauties at the Farmer’s Market, as you can see from my below post. If you are lucky enough to find figs, I would suggest a Fig, Caramelized Onion, Arugula & Feta Flatbread!  With homemade flatbread of course! Here are the recipes that I used…and if you don’t like arugula, use spinach! If you don’t like feta, use brie! You can customize it however you like!

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I stumbled upon this lovely flatbread recipe that worked great in the oven!  – If you don’t have Pinterest, here is a link to her recipe on her blog.

Once I rested the dough, I floured a surface and rolled it out. I cut it into wedges as shown here and put it on my lightly oiled Pampered Chef Large Bar Pan. You can rise it again since it is a yeast dough, but I wanted it pretty flat and I knew it would puff a little in the oven. I flipped it halfway through baking. I believe I used 350 degrees for about 10 minutes a side. Times and ovens vary, so I would just experiment with it.

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While my dough was cooking in the oven, I was sauteing my sliced onions in a little butter until they were very soft, then I added a pinch of salt and continued until they were nice and caramelized! At the same time I also roasted the figs. To prepare those, I sliced them at about 1/4″, lightly oiled a baking sheet, then topped with a little more olive oil, honey and a sprinkle of brown sugar.

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After that I assembled the ingredients back on the flatbread and popped them back into the oven for about 10-15 minutes. Just until the cheese was melted and the ingredients melded together.

Here’s how I topped them: I brushed them with a good Lebanese olive oil, sprinkled with feta cheese, layered on the onions, then the sliced figs, fresh arugula and then more feta. I left a couple pieces of flatbread plain for the kiddos. (they LOVED it)

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Here are slices of my amazing, delicious finished flatbread! I loved the savory of the onions and arugula with the sweetness of the figs. The cheese was mild and brought it all together! I shared this as kind of an appetizer with my mom friends while our kids played at our apartment complex park. They raved about this! A couple of them are borderline vegans, so it was divine for them. You could even drizzle a little truffle oil on top to be extra decadent! ❤

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Hope you give this a try and love it as much as we did!!

Happy cooking!

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Desserts, Dinners, Meal Planning, Recipes

Meal Plan Week #2

HEARTY TUSCAN SOUP WITH PARMESAN CROUTONS

ASIAN CHICKEN LETTUCE WRAPS

CHICKEN, BACON & RANCH PIZZA

EASY WEEKNIGHT CHILI (FOR ROCKCROK XL

CREOLE GUMBO WITH CORNBREAD MUFFINS  (5 star recipe!)

CREAMY LEMON-PESTO CHICKEN & LINGUINE

BRUSCHETTA PASTA

And for dessert….

MINI CLASSIC VANILLA BUNDT CAKES

OR

EASY FUDGE BROWNIES

Click HERE for entire grocery list! Hopefully this will save you some time in the kitchen. I am also hoping you will enjoy these healthy, quick meals. Stick around to see Week #3’s meal plan too! xoxo

Happy cooking,

Charlene

 

Breakfast/Brunch, Recipes, Uncategorized

Zucchini Deep Dish Pie (Quiche) by Pampered Chef – Modified

Zucchini Deep Dish Pie

  • Servings: 8-10
  • Difficulty: easy
  • Print

zucchini pie

Ingredients

    Crust

  • 1 package (8 ounces) refrigerated crescent rolls
  • 2 teaspoons Dijon mustard
    Filling

  • 4 cups thinly sliced zucchini (3-4 small)
  • 1 cup coarsely chopped onion
  • 2 tablespoons butter or margarine
  • 1   garlic clove, pressed
  • 1/2 teaspoon Italian seasoning (I increased this to 1 tsp)
  • 1/2  teaspoon salt (I increased this to 1 tsp)
  • 1/4 teaspoon ground black pepper ( I increased this to 1/2 tsp)
  • 2 tablespoons snipped fresh parsley
  • 2   eggs
  • 1/4 cup cream (I added this to mine)
  • 2 cups (8 ounces) shredded mozzarella cheese

Directions

  1. Preheat oven to 375°F. For crust, unroll crescent dough; separate into triangles. Arrange evenly in Deep Dish Pie Plate with points toward the center. Using lightly floured Baker’s Roller®, roll dough over bottom to seal seams. Press dough halfway up sides to form a crust. Spread mustard over bottom of crust.
  2. For filling, slice zucchini using Simple Slicer Set blade to #2. Coarsely chop onion using Food Chopper. Melt butter in (12-in.) Skillet over medium-high heat. Cook and stir zucchini, onion, garlic, Italian seasoning, salt and black pepper 4-5 minutes or until vegetables are crisp-tender. Remove from heat; stir in parsley.
  3. Whisk eggs & cream in Classic Batter Bowl. Stir in cheese. Add vegetable mixture; mix well. Pour vegetable mixture over crust, spreading evenly. Bake 25-30 minutes or until center is set and crust is golden brown. Cut into wedges to serve.

Side Note: I increased the seasonings and I would say it was just right. You may need to taste your zucchini after it is done sauteing to see if it has enough flavor. I feel like the cream gave it a little bit of richness but not too much.

 

Enjoy!