Wednesday, July 25, 2012

Grilled BBQ Flatbreads

I told you this one was coming when I wrote about these little guys earlier this week. This is the perfect go to dinner idea when you’re in need of a last minute, throw it together meal. These flat breads take less than 5 minutes (ok, maybe 15 with assembly time) and are so delicious, I promise you’ll want to eat them again and again and again.

Have you ever had BBQ pizza? It is AMAZING. This is a quick spin on BBQ pizza and it’s so light and crispy and delicious it makes the perfect summer dinner (along with a glass of vino of course!) I picked up some flatbreads from my local Trader Joe’s and I’m particularly a fan of Lavash Bread but you can use any kind of flatbread (or make your own pizza crust) and I’m sure it will be just as good. Then, here’s the difficult part…you have to decide on what toppings to use! I know the choices are endless and sometimes it’s hard to pick just one, so of course I didn’t. I made 3 (YES 3) different kinds of flatbreads, and even though I should probably feel guilty for the amount of food this made, I can’t. They we’re all so delicious and if I had to do it over again, I’d probably make 5 next time. So there. ;)

 It’s this easy…turn your BBQ on. Lay the flat breads out. Top them with cheese and your choice of toppings, and throw them on the grill for 5 minutes (or just until the flatbreads start to brown and you know they’re getting crispy and the cheesy is getting melty and your mouth is watering.)

My toppings of choice included your basic go to mozzarella and pepperoni, a prosciutto, basil and mozzarella flatbread, and last but definitely not least, a mozzarella, basil and those delicious roasted cherry tomatoes we talked about the other day. (You can find the recipe here in case you forgot ;)). 

I hope you enjoy these flatbreads (and a glass of red wine!) as much as I did.

Tuesday, July 24, 2012

Roasted Cherry Tomatoes

It’s Tuesday, we’re not even half way through the work week and I’m really, really wishing it were Friday, (ahem, I mean Thursday, because this week Thursday is my Friday!) Why you ask? Lots of reasons! Thursday is my bridal shower! I’m so excited! Aaaand this weekend is my 10 year high school reunion (mixed feelings on this one and I’m sure you can imagine why ;)) and this Sunday, I’m moving to Portland! It’s finally here! Moving weekend. I am so excited!

As you can imagine this week is a busy one! So I was in need of a quick fix dinner idea. These roasted tomatoes are AMAZING and the grilled flatbreads (don’t worry this post is coming soon) I put them on top of are done in 5 minutes. YUP! 5 MINUTES!!! But, I must admit, I can’t take the credit for this one. My friend’s mom, and AMAZING cook gave me this idea from a dinner we had recently. 

The roasted tomatoes are so simple and add so much flavor to almost any dish imaginable. Need a quick bruschetta, roast up these tomatoes and spread them over some crostini with some goat cheese (delish!), cut up some mozzarella and basil and you’ve got a roasted tomato caprese salad, YUM! Or throw them on these super easy grilled flatbread pizza’s and have a dinner complete in less than 5 minutes (ok, maybe 15 minutes if you’re counting the time it takes to load up the flatbread with cheese, pepperoni, prosciutto or an assortment of other toppings you’d enjoy!)

Are you ready for the recipe? It’s crazy how simple it is. Throw a box of cherry tomatoes in a bowl. Mix with olive oil, sea salt, ground pepper and garlic. Throw them on a cookie sheet and bake for 20 minutes at 400 degrees (or until the tomatoes POP!) 

Roasted Cherry Tomatoes

1 lb cherry tomatoes
Good Olive Oil
Sea Salt
Black Pepper
Minced Garlic

Pre-heat over to 400 degrees. Mix tomatoes, olive oil, salt, pepper and garlic in a bowl till tomatoes are evenly coated. Put the tomatoes on a cookie sheet and bake for 20 minutes.

Sunday, July 8, 2012

Low Fat Blue Cheese Dressing

It's been a long time since I've posted anything. Life has been quite hectic lately. We're moving to Portland (yah!) and I may have mentioned, I'm getting married (double yah!). But all of these things happening at the same time, have led to a very busy last few months, and my poor foray into food blogging got pushed to the wayside. But, I'm back on track. I've got all sorts of recipes up my sleeve that I'm dying to try out and I have plenty of posts for the future. 

All that being said, I am trying to be healthier than I usually am. It is, after all summertime, and I do have to fit into a wedding dressin 11 weeks (wow 11 weeks!!!), so this is my first attempt at incorporating greek yogurt into my cooking. I've been hearing about the wonder that is greek yogurt for some time now, but haven't had the guts to try it out. Boy, I have been missing out! 

I have an obsession with blue cheese dressing. All my attempts at being healthy are often ruined by my obsession with blue cheese dressing. I'll try and be healthy and have a salad for lunch, but then drench the poor healthy beautiful green lettuce in blue cheese dressing. My healthy, low calorie lunch turns into a calorie-laden bowl of delicious blue cheese dressing. Carrots, let's dip those in blue cheese too. Celery, broccoli, peas, you name all tastes so much yummier with blue cheese dressing. 

So my first attempt at merging my love of rich, delicious calorie laden food with greek yogurt had to come in the form of blue cheese dressing. I can't even begin to tell you how good it is. It doesn't taste low calorie at all! It still has all of the rich and intense flavors of blue cheese but without all those horrible calories. I am officially a fan of greek yogurt, especially if all those other substitutions I've been reading about turn out just as delicious as this. Apparently I can have my cake, (excuse me blue cheese dressing) and eat it too! 

I hope you enjoy it as much as I did! 

Low Fat Blue Cheese Dressing

1/2  Cup Crumbled Blue Cheese 
1 Cup Low Fat Greek Yogurt
Juice of 1 Lemon
2 Tblsp white vinegar
Black Pepper to Taste
Drizzle of Honey
1/2 Tsp Crushed Garlic


Combine blue cheese, yogurt, lemon juice and white vinegar in a food processor (or bowl) and mix thoroughly. Make sure the dressing tastes like blue cheese. Once thoroughly combined season with garlic and black pepper and drizzle a little bit of honey to sweeten slightly. 

If your dressing is too thick just add about a tablespoon of water to the dressing and continue to do so till you reach your desired consistency. Poor over salads, dip your veggies and enjoy!