Chicken, Basil, and Tomato Jam Flatbread

Chicken, Basil, and Tomato Jam Flatbread

Here is a flatbread that I threw together for lunch. Now, most of the ingredients can be purchased pre made (flatbread, tomato jam) but I made mine from scratch. For this, you will need sometime as the flatbread alone needs to proof and the jam takes about 3 hours total. 

Chicken, Basil, and Tomato Jam Flatbread

Chicken Breast

Basil Paste

Sweet and Savory Tomato Jam (recipe below)

Cheese (Asiago, Parmesan, Pecorino Romano)

Flatbread/Pita (recipe below)

Bell Pepper, diced

Portabellas, sliced

Onion, diced

Olive Oil/Canola Oil Mix 

Good Music (this time around it was James Brown Radio Station on Pandora)

-I always have music playing while in the kitchen cooking. It is a must for me! 

-Flatbread

-I have found this product to be amazing. Usually I prefer fresh basil but about 90% of the time I never get around to using it all and it just ends up going to waste. 

-Portabella Mushrooms

-Bell pepper

-Basil paste, tomato jam, and 3 shredded cheeses. Mix together enough to cover flatbread. For 1 flatbread, I used just about equal parts of each ingredient.

-When all the ingredients are layered and ready, toss it in a 400 degree oven for about 8 minutes until cheese is melted and the flatbread gets crispy.

Traditional Greek Pita Bread

Prep Time: 25 minutes

Cook Time: 2 minutes

Total Time: 1 hour, 30 minutes

Makes: 6-8

• 1 cup hot water, but not boiling
• 2 teaspoons active dry or instant yeast
• 2 1/2 to 3 cups all-purpose flour
• 2 teaspoons salt
• 1 tablespoon olive oil

Instructions: 

• Mix the water and yeast together in the bowl of a stand mixer (a large bowl will also work if you do not have a mixer), and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil. If using a stand mixer attach the dough and need the dough on medium speed for 8 minutes, adding more flour until you have a smooth dough. If using your hands sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It’s better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.
• Clean the bowl you used to mix the dough and run it with a little olive oil. Set the dough in the bowl and turn it until it’s coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it’s doubled in bulk, about 1 hour.
• At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.
• Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn’t sticking to your counter. Sprinkle with a little extra flour if it starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get the hang of it you can be cooking one pita while rolling the next one out.)
• Warm a cast iron skillet over medium-high heat (you want a hot pan). Drizzle a little oil in the pan and wipe off the excess.Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn’t or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.
• These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.

Sweet & Savory Tomato Jam 

YIELD: Makes 1 1/2 pints

• 3 1/2 pounds tomatoes, coarsely shopped
• 1 small onion, chopped
• 1/2 cup brown sugar
• 1 1/2 cup granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon coriander
• 1/4 teaspoon cumin
• 1/4 cup cider vinegar
• juice of 1 lemon

Instructions:

1. Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.

Cinnamon Chipotle Salmon

Cinnamon Chipotle Dry Rub

• 2 tablespoons brown sugar
• 2 tablespoons ground dried chipotle pepper
• 1 tablespoon cinnamon
• 1 tablespoon paprika
• 1 tablespoon dry mustard powder
• 1 tablespoon ground cumin
• 1 tablespoon salt

Mix all.

1. Pan seared then finished in oven to medium.

2. Served with sautéed mixed vegetables (broccoli, bell pepper, tomato, portabella) and finished with a hit of red wine vinegar and about 1 Tbsp Hoisin sauce.

Pot Stickers

Had a craving a few nights ago for pot stickers, but I couldn't order them from the local chinese restaurant since it was 2am, so I made my own. And I must say, they were just as good, and I didn't have to load them up with MSG to make them tasty! Below is the recipe for pot stickers and for homemade wontons.
For the stuffing ingredients, use whatever is on hand and whatever you will enjoy.

Pot Stickers
Yield 64 (Obviously adjust to how many are needed)

• 2 cups cabbage, finely chopped
• 1 teaspoon salt
• 1/2 lb shrimp, peeled, deveined and finely chopped
• 1 lb lean pork, ground
• 2 tablespoons light soy sauce
• 2 tablespoons rice wine, sherry or 2 tablespoons white wine
• 1 tablespoon green onion, chopped
• 1 tablespoon sesame oil
• 2 teaspoons fresh ginger, chopped
• 2 garlic cloves, minced
• 64 wonton wrappers (usually 1 pkg)
• 1/4 cup vegetable oil
• 1 cup chicken stock

• DIPPING SAUCE

• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, minced 
• Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
• Squeeze out any liquid from the shrimp.
• Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
• On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
• In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
• Repeat for the remaining 32 dumplings.
• Mix the dipping sauce and serve with warm or hot dumplings.

Wonton Wrappers

Yield 24

• 1 egg
• 3/4 teaspoon salt
• 2 cups all-purpose flour
• 1/3 to 1/2 cup water, as needed
• Extra flour as needed

1. Lightly beat the egg with the salt. Add 1/4 cup water.
2. Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).
3. Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.

Frisco Burger

I hit up the local butcher shop for the first time, The Meat Mart, and got some great stuff. I was blown away by the variety, free samples (of all the beef jerky they make in house!), and super friendly staff. 

CALL 251-981-6328     

(981-MEAT)

FAX 251-981-6330  

Open Tuesday through Friday 10am-6pm

Saturday 9am-3pm

Closed Sunday

4528-B Easy Street

Orange Beach, AL 36561

At entrance to Orange Beach Golf Center 

The Meat Mart

One of the things I picked up was their Angus Ground Beef and Bacon. From this, I decided to make the Frisco Burger, sorta like the All American Frisco Melt served at Steak-N-Shake, just with a few tweaks. Enjoy!