Skillet Flatbread

Skillet Flatbread
Print Recipe
    Servings Prep Time
    3 9" flatbreads 20-25 minutes
    Cook Time Passive Time
    32 minutes 70 minutes
    Servings Prep Time
    3 9" flatbreads 20-25 minutes
    Cook Time Passive Time
    32 minutes 70 minutes
    Skillet Flatbread
    Print Recipe
      Servings Prep Time
      3 9" flatbreads 20-25 minutes
      Cook Time Passive Time
      32 minutes 70 minutes
      Servings Prep Time
      3 9" flatbreads 20-25 minutes
      Cook Time Passive Time
      32 minutes 70 minutes
      Ingredients
      Servings: 9" flatbreads
      Instructions
      1. Combine yeast and water in the bowl of a stand mixer fitted with a dough hook. Allow fermenting for 10 minutes.
      2. Stir in 1 cup of flour, I tbsp olive oil and salt. Add another half a cup of flour and begin kneading. Knead until the flour is absorbed and continue adding flour by the tablespoon until dough pulls away from the side of the bowl and is no longer sticky. I used 2 1/4 cups of flour in total. Knead until dough is smooth, about 7 minutes.
      3. Coat a large bowl with 1 tsp of olive oil. Form dough into a ball and place in the bowl, turn to coat in oil. Cover and allow to rise for 1 hour.
      4. Divide dough into 4 equal portions. Heat a large cast-iron skillet over medium heat. Roll or press one dough portion into a 9" round. Drizzle 1 tsp of canola oil into the hot skillet. When the oil is hot add the prepared rolled dough. Cook for about 4 minutes per side, adjusting the heat as needed.
      5. While the flatbread is cooking roll the remaining dough portions into 9" rounds.
      6. Remove flatbread from skillet and drizzle with additional olive oil and sprinkle with Zaatar if desired.

      Spinach and Artichoke Gnocchi Gratin

      Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
      Spinach and Artichoke Gnocchi Gratin
      Print Recipe
        Servings Prep Time
        4 people 75 minutes
        Cook Time Passive Time
        27-33 minutes 5 minutes
        Servings Prep Time
        4 people 75 minutes
        Cook Time Passive Time
        27-33 minutes 5 minutes
        Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
        Spinach and Artichoke Gnocchi Gratin
        Print Recipe
          Servings Prep Time
          4 people 75 minutes
          Cook Time Passive Time
          27-33 minutes 5 minutes
          Servings Prep Time
          4 people 75 minutes
          Cook Time Passive Time
          27-33 minutes 5 minutes
          Ingredients
          Gnocchi
          Servings: people
          Instructions
          Gnocchi
          1. In a large bowl whisk together eggs, ricotta, parmesan cheese, salt and pepper. Stir in flour until dough starts to come together.
          2. Scoop dough onto a floured work surface and knead gently for a few turns until dough is smooth. Shape into a round disk, cover and allow to rest for 10 minutes for the flour to hydrate.
          3. Cut dough disk into 4 equal portions and roll eat portion into an approximate 15" log. Cut each log into 3/4" pieces, dusting lightly with flour as you go to prevent sticking.
          4. Roll each piece across the tines of a fork or gnocchi board, sprinkle with flour as you go to prevent sticking. Dust a large baking tray with flour and lay formed gnocchi in a single layer on the tray. Sprinkle with flour, cover and keep chilled until ready to use.
          Sauce
          1. Melt butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add 1 cup of hot milk and whisk until the mixture is smooth. Repeat with remaining milk, adding it gradually and stirring until smooth after each addition. Once all the milk has been added, bring to a gentle simmer to ensure flour has thickened to its capacity. Continue to cook for 5-10 minutes, stirring occasionally.
          2. While the sauce is simmering, bring a large pot of lightly salted water to a simmer and preheat oven to 350°F.
          3. Remove the sauce from heat and stir in half of the Gruyere cheese, salt, pepper and nutmeg. Once the cheese has melted stir in spinach and chopped artichokes.
          4. Gently add gnocchi to the simmering water. Cook until all the gnocchi float to the surface which will only take a few minutes. Remove with a slotted scoop to a towel-lined tray to remove excess moisture. Immediately add gnocchi to the sauce and stir gently to combine.
          5. Divide between 4 oven-safe individual cocotte dishes or ramekins that will hold a minimum of 1 1/2 cups. Divide remaining Gruyere cheese evenly over tops and place on a foil-lined baking tray. Bake for 25-30 minutes until bubbly. Turn oven to broil to lightly brown the tops for about 2 minutes.
          6. Remove from oven and allow to rest for a few minutes before serving as they are very hot.
          Recipe Notes

          A single casserole dish can be used instead of individual cocotte dishes if desired.

          It's important to add the cooked gnocchi immediately to the sauce as they will start to stick together if left to sit for too long.

           

          Tuna Noodle Casserole

          Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
          Tuna Noodle Casserole
          Print Recipe
            Servings Prep Time
            6-8 people 30-35 minutes
            Cook Time
            35-40 minutes
            Servings Prep Time
            6-8 people 30-35 minutes
            Cook Time
            35-40 minutes
            Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
            Tuna Noodle Casserole
            Print Recipe
              Servings Prep Time
              6-8 people 30-35 minutes
              Cook Time
              35-40 minutes
              Servings Prep Time
              6-8 people 30-35 minutes
              Cook Time
              35-40 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 350°F.
              2. Cook noodles for slightly less time than package instructions so they are al dente (firm to the bite). Drain well.
              3. While noodles are cooking, melt the 1/4 cup of butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add a cup of hot milk whisking constantly until the mixture is smooth and starts to bubble. Continue adding hot milk and whisking until all the milk has been added and the mixture is smooth. Bring to a simmer and cook for 5 minutes, whisking often.
              4. Remove sauce from heat and whisk in mushroom soup, 1 tsp salt and 1/4 tsp pepper. Stir in half of the cheddar cheese, tuna, and peas until combined. Add drained noodles and stir to evenly coat.
              5. Spray a 9"x13" casserole dish with non-stick spray and pour casserole into the dish, spreading out evenly. Top with remaining cheddar cheese.
              6. Stir together breadcrumbs, melted butter, parsley and a sprinkle of salt and pepper. Spread evenly over casserole and bake on the centre rack for 35-40 minutes until bubbly and the top is golden. Remove from oven and serve immediately.

              Pecan Crusted Chicken Cutlets

              Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
              Pecan Crusted Chicken Cutlets
              Print Recipe
                Servings Prep Time
                3-4 people 25-30 minutes
                Cook Time
                12-18 minutes
                Servings Prep Time
                3-4 people 25-30 minutes
                Cook Time
                12-18 minutes
                Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
                Pecan Crusted Chicken Cutlets
                Print Recipe
                  Servings Prep Time
                  3-4 people 25-30 minutes
                  Cook Time
                  12-18 minutes
                  Servings Prep Time
                  3-4 people 25-30 minutes
                  Cook Time
                  12-18 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Cut chicken breasts in half and then cut each half horizontally, giving you 8 pieces. Place each piece between two sheets of parchment or plastic wrap and pound to an approximate 1/4" thickness with the flat side of a meat mallet or rolling pin. Season both sides of each cutlet with salt and pepper.
                  2. Using a food processor, grind pecans until fine. Add breadcrumbs, 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper and pulse several times to combine. Pour crumbs into a shallow bowl.
                  3. In a separate shallow bowl whisk together eggs, sour cream and milk.
                  4. Add 1/3 cup flour to a separate shallow bowl and season with salt and pepper. Arrange bowls for breading starting with the flour, then the egg wash and pecan crumbs last.
                  5. Heat one tablespoon of oil and one tablespoon of butter in a large skillet over medium-low heat. Toss 3-4 cutlets into the flour and turn to coat, shaking off the excess flour. Place one cutlet at a time into the egg wash and coat completely. Lay cutlet into pecan crumbs and turn to coat, pressing lightly to adhere the crumbs. Place 3-4 breaded cutlets into the hot pan (don't overcrowd the pan) and cook 3 minutes per side, adjusting your heat if needed. Nuts burn easily, so medium-low heat is recommended.
                  6. Remove cooked cutlets to a plate and keep warm in a low oven while cooking remaining cutlets. Wipe out the loose crumbs from the pan with a paper towel after each batch.
                  7. Serve cutlets immediately with Cherry Salsa, red pepper jelly or apple fig spread.

                  Beef Taco Crostada

                  Beef Taco Crostada
                  Print Recipe
                    Servings Prep Time
                    4 people 40-45 minutes
                    Cook Time Passive Time
                    35 minutes 1 hour
                    Servings Prep Time
                    4 people 40-45 minutes
                    Cook Time Passive Time
                    35 minutes 1 hour
                    Beef Taco Crostada
                    Print Recipe
                      Servings Prep Time
                      4 people 40-45 minutes
                      Cook Time Passive Time
                      35 minutes 1 hour
                      Servings Prep Time
                      4 people 40-45 minutes
                      Cook Time Passive Time
                      35 minutes 1 hour
                      Ingredients
                      Pastry
                      Taco Meat
                      Servings: people
                      Instructions
                      Pastry
                      1. Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
                      Taco Meat
                      1. Heat oil in a large skillet. Add onion and green pepper and sauté over medium heat for 2-3 minutes. Add ground beef and continue to cook until beef is no longer pink and has started to brown, breaking up beef chunks as it cooks. Remove from heat and dab out any excess fat with a paper towel.
                      2. Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
                      3. Remove from heat and stir in beans and half of the cheese.
                      4. Preheat oven to 375°F and line a large baking tray with parchment.
                      5. Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
                      6. Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" boarder of dough. Fold the dough boarder up and over the beef mixture, crimping the dough slightly as you go.
                      7. Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
                      8. Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
                      Recipe Notes

                      -The pastry can be made up to a day in advance and kept chilled until ready to use.