~Flatbread Pizza~

The last slice of Grilled Pork Tenderloin Flatbread Pizza!

You are planning on Flatbread Pizza for dinner.  Pork Tenderloin was grilled last night & there are a few slices remaining.  A Green Pepper & Zucchini are in the fridge.  Ricotta Cheese & shredded Cheese are quickly found there, too.  Oh wait, the Zucchini is not fit to be used.  Need to toss it!  There is a change of plans!  No, not take out!  A quick glance in the fridge & a ripened Pear is just waiting. 

You guessed it.  This was going on last night.  Plan B was that the Green Pepper & Pear were sliced/ roasted & placed on the Flatbreads.  We enjoyed another variety of Flatbread Pizza! 

While you are roasting the Green Pepper & Pear, get the other ingredients ready.  Before you know it, it will be time to toast the Flatbreads for 2 Minutes in the oven.  Then, the ingredients are placed on top & you will be ready to place them in the oven.

These are so delicious!  They are also quick & easy to prepare.  For 2 servings, I use 3 Flatbreads.  The Ricotta Cheese is always spread on the toasted Flatbreads, first.  Then roasted veggies (fruit) & grilled Pork or Chicken.  Diluted BBQ sauce that's drizzled on top gives it extra flavor.  Then, sprinkle on the shredded Cheese!  Bake for 5 Minutes.
  
***Roasting Veggies:  Rinse Green Pepper & Pear under cold running water, pat dry.  Cut the Pepper into strips.  Then, cut the Pear into strips about 3/4" wide.  After coating with baking & sauteing Olive Oil, Garlic Powder, Basil & Oregano, roast in a 450°F oven for 15 minutes.

Grilled Pork Tenderloin Flatbreads
     For 2 Servings

Ingredients:
Flatbreads- I use 3.
Roasted Green Pepper & Pear strips
1/4 Cup Ricotta Cheese (can be fat free) for each Flatbread. 
Grilled Pork Tenderloin- cut into chunks
4 teaspoons BBQ Sauce
1 teaspoon water
Shredded Cheese- desired amount

Method:

1. Place (3) Flatbreads in a large cookie pan & bake in a 375°F Oven for 2 Minutes. Remove from oven. 
2. Spread about 1/4 Cup Ricotta Cheese on each.  (I use Fat Free.)
3. Place roasted Green Pepper & Pear strips on Flatbreads.
4. Add Grilled Pork Tenderloin that's cut into chunks.
5. In a small cup combine 1 teaspoon water with 4 teaspoons BBQ Sauce.
6. Drizzle BBQ Sauce mixture over Flatbreads. 
7. Sprinkle desired amount of Shredded Cheese on top.
8. Bake for 5 Minutes at 375°F.
9. Remove from oven.
10. Cut each Flatbread Pizza on a diagonal, into 3 pieces.
11. Cover & refrigerate any leftovers. 

Last night one slice remained after dinner.  It was also the slice that contained the least amount of ingredients.  No problem.  It was part of my husband's lunch today.

Enjoy!
Yummy!

              

Grilled Chicken Flatbread with Roasted Veggies

Grilled Chicken Flatbread
with Roasted Green Pepper & Zucchini

Sometimes, do you have a few slices of Grilled Chicken remaining after dinner?  Do you have a Green Pepper & a small Zucchini just waiting in the fridge?  If the answer is Yes, Flatbread Pizza might be in your future!  This summer whenever we have leftover Grilled Chicken I know we'll be having this for dinner in the next 2 days!  

In April I shared how yummy BBQ Pork Tenderloin Flatbreads with Roasted Asparagus are.  Roasted Asparagus & fresh Spinach were placed on top along with chunks of BBQed Pork Tenderloin.  What a quick, easy & yummy dinner!

The packages of Flatbread that I use have baking directions on the package.  I make 3 White Flatbreads.

***Roasting Veggies:  Rinse veggies under cold running water, pat dry & cut into slices or chunks.  After coating with baking & sauteing Olive Oil, Garlic Powder, Basil & Oregano, they are roasted in a 450°F oven for 15 minutes. 

Then it's time to start making the Flatbreads!

Ready for the oven!

Grilled Chicken Flatbreads with Roasted Veggies

Ingredients: 
Flatbreads
***Roasted Green Pepper strips & Roasted Zucchini slices.
1/4 Cup Ricotta Cheese (can be Fat Free) for each Flatbread
Grilled Chicken cut into chunks
1 teaspoon Water
4 teaspoons BBQ Sauce
Shredded Cheese- desired amount to be sprinkled on top

Method:

1. Place (3) Flatbreads in a large cookie pan & bake in a 375°F Oven for 2 Minutes. Remove from oven.
2. Spread about 1/4 Cup Ricotta Cheese on each.  (I use Fat Free.)
3. Place Roasted Green Pepper strips & Roasted Zucchini slices on each Flatbread. 
4. Add Grilled Chicken, that's cut in chunks.
5. In a small cup combine 1 teaspoon cold water & 4 teaspoons BBQ Sauce.  Mix well.
6. Drizzle BBQ sauce mixture over the 3 Flatbreads.
7. Sprinkle desired amount of Shredded Cheese on top.
8. Bake for 5 Minutes at 375°F.
9. Remove from cookie pan & cut each Flatbread into 3- 4 pieces.

Any extra slices are refrigerated for the next day's lunch!

These are so good & not full of dough!  Just topped with chunks of Grilled Chicken & Roasted Veggies!  With all of the local fresh produce at our roadside stands, fresh veggies are now in season!  

Enjoy!
Yummy!

Tomato & Grilled Zucchini Salad

Tomato & Grilled Zucchini Salad

When preparing dinner I usually take out my iPad, place it on my kitchen counter & cook- using recipes on my blog or others I've saved.  There are countless yummy foods that I've posted that we like.  The ingredients are usually on hand, too.          

Now, it's the time of year to BBQ!  Zucchini is a veggie that we like sauteed, but during the warmer months it finds a place on our grill whenever we're grilling dinner.  Oregano, Basil & Garlic Powder added to the Baking & Sauteing Olive Oil give that veggie great flavoring!  Usually 3 or 4 Zucchini are prepared.  They are so good! 

One of the Grilled Zucchini are not eaten at dinner.  It's saved for Tomato & Grilled Zucchini Salad the next day!  This cold salad is just yummy with a little Balsamic Vinaigrette drizzled on top!

Tomato & Grilled Zucchini Salad

Ingredients:
1- 2 Grilled Zucchini, cold (Directions for grilling) 
1 Large Tomato- cut into chunks
Feta Cheese
Balsamic Vinaigrette

Directions: 

1. Cut Grilled Zucchini into slices.
2. Cut Tomato into chunks.
3. Place into serving dishes.
4. Sprinkle on Feta Cheese.
5. Drizzle Balsamic Vinaigrette on top.

It's a delicious cold salad!

Enjoy!
Yummy!

        

~Flatbread Pizza~

BBQ Pork Tenderloin Flatbreads
with Roasted Asparagus

Spring!  Asparagus! Flatbread Pizza!  Oh yes!  What a great combination!

A couple of months ago my DH & I were looking at the menu in a New Jersey hotel dining room- famished.  I wanted to order something I'd never tasted.  That's something I always enjoy doing.  When I return home I like to prepare a new dish that's so tasty.  There on the menu was "Flatbread Pizza".  The description of the ingredients sounded so appetizing & I was so hungry!  Oh, it was so good!     

Three weeks ago, a grocery store in my area started carrying packaged flatbread for pizza.  O.K., that got my attention!  Now, I've prepared Flatbread Pizza twice in the past 3 weeks.  Forget Friday night pizza!

These are great!  They are so easy to prepare!  The Directions are on the package.  With the Flatbreads I use, they are placed on a baking sheet & baked for 2 minutes in a 375°F oven.  Add toppings & then return to the oven & bake again for 5 Minutes in a 375°F oven. 

It's Asparagus time, so roasting Asparagus that's coated with Olive Oil for baking & sauteing & also Parmesan cheese is a great veggie when making these.  We like White Pizza, so a coating of Ricotta Cheese is a great base.    

With the first Flatbreads, BBQed Pork Tenderloin chunks, Roasted Asparagus & fresh Spinach were placed on a coating of Ricotta Cheese.  Top with shredded Mozzarella/ Cheddar! 

We enjoyed the taste of  Veggie Dream Flatbreads the second time.  Roasted Asparagus & Roasted Summer Squash along with fresh Spinach were placed on the Ricotta.

Veggie Dream Flatbread

Useful Hints:

• Before adding toppings, I spread a little Olive Oil for baking & sauteing on each baked Flatbread.  Then, add & spread Ricotta Cheese on top. 

• For both varieties make a drizzle of 1 teaspoon Water with 4 teaspoons of BBQ Sauce.  Combine & then drizzle over the top of each Flatbread just before sprinkling on the shredded Cheddar/ Mozzarella Cheese.  Bake.  This gives it a great tang!

Does your family enjoy these, too?

Enjoy!
Yummy!

Grilled Pork Tenderloin

~May 2016~

Sometimes there's just no foodie photo!  What??!!  You may think- no foodie photo.  That is true- no foodie photo.  Dinner happened so quickly.  Instead, here's a photo taken from our driveway.  Spring is here in great splendor with flowering bushes & colorful leaves popping out! 

Today was a sunny warm day & our thermometer read 80°F.  Such comfy weather!  Definitely grilling time!  A 1 Lb. Pork Tenderloin had been purchased yesterday & an opened bottle of BBQ sauce was in the fridge.  Dinner was quick & easy & yummy.  Bowties n Cheese, a fruit salad & slices of tender, moist, yummy grilled Pork Tenderloin.

I like Pork cooked well done (no pink), so this method of grilling a 1 Lb. piece works so well for me.

Grilled Pork Tenderloin

Ingredients:
1 Lb. Pork Tenderloin
1/3 Cup BBQ Sauce

Method:

1. Heat Grill.
2. Rinse Pork Tenderloin under cold running water.
3. Place on a large platter.
4. Pour about 1/3 Cup BBQ Sauce on top.
5. Turn Pork Tenderloin over until totally coated with Sauce.
6. Grill on one side for 14 Minutes.
7. Using grilling tongs, turn Tenderloin over & grill other side until done.  With our grill a Medium Heat for total of 27- 29 Minutes.
8. Remove from Grill & place on a clean plate.
9. Let sit for 5 Minutes.
10. Cut into slices on diagonal & serve.

While the Pork Tenderloin was grilling, the Pasta was cooking & the salad was prepared.  Quickly dinner was ready.  It was after dinner I realized there was no foodie photo to share.

Enjoy!
Yummy!

        

Enjoy...

Have a Happy & Safe Fourth of July!!!

Enjoy!

Grilled Swordfish Served at Home?

One evening many years ago we were enjoying delicious Grilled Swordfish Dinners at a charming restaurant while on vacation in Maine. The meal was so appetizing! While enjoying every bite, it occurred to me that Grilled Swordfish would be easy to prepare. It is very easy! Only Olive Oil and Paprika are needed. It requires the same method as preparing Grilled Sockeye Salmon.

Pour about 2 TBS. of Olive Oil on a large dish. Sprinkle a little Paprika on top. Rinse the Swordfish Steak under cold running water. Then, place it on the Olive Oil/Paprika. Turn the Swordfish over to coat the other side and then place it on the hot grill. The grilling basket (container) is optional. We do not use it while grilling Swordfish. The fish is turned over one time during the grilling process. The amount of needed grilling time depends on the size of the piece of Swordfish and the grill. A 1 lb. piece requires about 5 minutes and 30 seconds on each side.

Served with cold salads, dinner is ready quickly! Enjoy! Yummy!

Grilled Haddock

Our outdoor grill is used often during this hot humid weather. We do not wait until visiting the Cape to enjoy seafood! Grilled Haddock is easy to prepare and delicious to eat. The method of preparation is similar to preparing Sockeye Salmon when the salmon is grilled.

On a large dish pour about 2 TBS. Olive Oil. Sprinkle a little Paprika and Thyme on top. After rinsing a Haddock Fillet in running cold water, place on the Olive Oil/Paprika/Thyme. Turn the fish over to coat the other side.

A grilling container is definitely needed, because the Haddock will break apart while grilling. Once again, the amount of needed grilling time depends on the size of the piece of the haddock and the grill. A 1 lb. piece requires 5 – 7 minutes on each side. The fillet is turned over one time during the grilling process.

So easy and so good!  Have you prepared Haddock using this method?

Enjoy!

Yummy!

Happy Fourth of July!

The Fourth of July! As we celebrate our independence we also have summer barbecues. Along with the grilled hamburgers and the hot dogs a few delicious side dishes are enjoyed. Our family has our "family favorites." They include Carrot Salad, A “Super Side” of Jello and Tangy Tortellini Salad. (Click on bolded words.) Each "easy to make" dish is prepared one day in advance and then refrigerated. A fruit salad can be prepared on the day of the BBQ.

They are all kept cold on the serving table. If there are any portions left after we have eaten, they are carefully covered and refrigerated, again.

Later in the evening or the next day it is always a pleasant surprise is to open the refrigerator door and discover a small portion of your favorite delicious salad. Yummy!

Enjoy!

Have a happy Fourth of July!

Super Side of Jello

It definitely is the season for a B-B-Q! On Monday Super Side of Jello will be found on our table with the other salads and the condiments. This easy side dish is made the day before you plan on offering it to your guests. Without a doubt it is a family favorite for us! Enjoy!