Summer Flatbread (GF)

Celebrate the warm weather with this appetizer flatbread that celebrate the season! This is perfect for cookouts, potlucks and poolside!

Spring Flatbread

Summer Flatbread
Makes 8 servings

5-Minute Dough:
1 1/2 cups gluten-free all-purpose flour, plus additional as needed
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup 2% plain low-fat Greek yogurt
1 tablespoon olive oil

Topping:
1 cup ricotta
1 teaspoon lemon zest
1 small garlic clove, pressed
salt and pepper
3/4 cup chopped broccolini, blanched
4 ounces prosciutto, cut into short, thin pieces
1/2 cup cucumber slices, quartered
1/3 cup chopped orange bell pepper
1/8 small red onion, cut into thin wedges

  1. Heat the oven to 375°F.  Line a sheet pan with parchment paper and set aside. 
  2. In a mixer fitted with a dough hook, combine the flour, baking powder, salt, and baking soda. Add the yogurt and mix on low-medium speed 5 minutes.
  3. Transfer the dough to a lightly floured surface and roll out to 1/4-inch thick and set in the sheet pan. Brush the flatbread with olive oil.
  4. Bake 14-16 minutes or until golden brown.
  5. Meanwhile, in a small bowl, combine the ricotta, lemon zest, garlic and salt and pepper to taste, mixing well. Set aside.
  6. Fill a medium bowl filled with ice water and set aside. Set a small skillet over medium-high heat, add 1 1/2 cups water and bring to a boil. Add the broccolini and blanch 45 seconds, then remove to the ice bath. When cool, drain the broccolini.
  7. Remove the flatbread from the oven and spread with the ricotta mixture. Top with the prosciutto and vegetables.
  8. Cut into squares and serve warm or refrigerate 30 minutes and serve.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Sweet Potato Avocado Toast with Cheesy Eggs (GF)

I remember the first time I had a sweet potato… I hated it! Being a midwestern gal, I’m used to starchy white potatoes. It’s funny how things come full circle because now I love sweet potatoes and am not a big fan of white potatoes!

This breakfast is super fast which is a must on work/school days. You can slice and cook the sweet potatoes ahead of time and reheat them the morning you’re going to serve them. That’s a huge time saver that I love!

Sweet Potato Avocado Toast with Cheesy Eggs

Sweet Potato Avocado Toast with Cheesy Eggs
Makes 2 servings

1 large sweet potato, cut into 1/4-inch thick slices
olive oil for spritzing
1 avocado
4 eggs
1 tablespoon water
salt and pepper
1/4 cup cheddar cheese, shredded
1 tablespoon chopped parsley

  1. Preheat an air fryer to 400˚F. Lightly spritz both sides of the sweet potato slices with olive oil and place in an air fryer. Air fry for 10 minutes.
  2. Meanwhile, mash the avocado and set aside.
  3. Scramble the eggs with the water. Lightly spritz a nonstick skillet with oil and set over medium-low heat. Add the eggs and cook one minute. Add the cheese and continue to cook until the desired consistency. Salt and pepper to taste.
  4. Remove the sweet potato toasts from the air fryer to a serving plate. Top with the avocado and eggs, then sprinkle with parsley and serve.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Turmeric Chicken, Chorizo & Pinto Bean Skillet (GF/DF)

This quick one-dish recipes has so many flavors that go so well together and it comes together quickly and easily! You can use regular rice or serve it over cauliflower rice. And it’s pretty! We eat with our eyes first, right?

Turmeric Chicken, Chorizo & Pinto Bean Skillet

Turmeric Chicken, Chorizo & Pinto Bean Skillet
Makes 6 servings

1 small onion, chopped
1 red bell pepper, diced
4 ounces ground chorizo
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
2 garlic cloves, pressed
1/2 cup chicken stock
1 15oz can pigeon peas or pinto beans, drained and rinsed
1/2 teaspoon oregano
1/2 teaspoon turmeric
1/2 teaspoon salt
3 cups cauliflower rice
cilantro, chopped

  1. Add the chorizo to a medium skillet.  Cook over medium-high heat 3-4 minutes or until browned, stirring and chopping frequently. 
    Remove the chorizo from the skillet into a bowl and keep warm.
  2. Cook the chicken in the same skillet 2-3 minutes or until browned.  Remove the chicken and place in the bowl with the chorizo and set aside. 
  3. In the same skillet, combine the onion, bell pepper, and garlic.  Cook 3-4 minutes over medium-high heat or until the onion begins to soften.  Add the stock, pigeon peas, oregano, turmeric and salt and bring to a boil. 
  4. Add the chorizo and chicken to the skillet, cover and reduce the heat to low.  Simmer 15-20 minutes or until the liquid is absorbed and the chicken and chorizo are cooked through.  Remove from the heat and let stand, covered, for 5 minutes. 
  5. Spoon the rice into serving bowls. Top with the chicken and chorizo mixture, sprinkle with cilantro (if desired) and serve.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

The Genevieve Champagne Cocktail

Whenever mom visits we always have Champagne Cocktails because it’s her favorite. Once when we were making one, I used orange bitters instead of regular bitters and we decided we liked it better that way!!

The Genevieve Champagne Cocktail

The Genevieve Champagne Cocktail
Makes 1 serving

1 sugar cube
5 dashes orange bitters
1 glass champagne (10 tablespoons)

  1. Add a sugar cube to bottom of a champagne flute. Add 5 dashes of bitters to the sugar cube.
  2. Fill the glass with champagne and serve immediately!

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Crusty Crab Cakes with Lemon-Butter Sauce (GF)

Always try to get the best lump crab that you can. I find mine in the fresh seafood section of my store, not in the aisles. You’ll love this one as it’s full of fresh herbs and lots of lemon flavor!

This recipe makes 4 large crab cakes but can easily be split to make 8 medium or 12 appetizer size servings. I promise you will love this as much as we did!

Crusty Crab Cakes with Lemon-Butter Sauce

Crab Cakes:
1 pound lump crabmeat, picked over for shells
1 cup almond flour
1/4 cup mayonnaise
2 tablespoons snipped fresh parsley
2 teaspoon Dijon mustard
1 lemon, divided
1/4 teaspoon coarsely ground black pepper
2 eggs
2 tablespoons vegetable oil

Lemon-Butter Sauce:
1/2 cup dry white wine
juice of 1 lemon
1 shallot, finely chopped
1/8 teaspoon salt
1/4 cup butter, cut into small pieces

  1. For the crab cakes, zest the lemon. Combine the crabmeat, almond flour, mayonnaise, parsley, mustard, lemon zest, black pepper and eggs in a medium bowl, mixing gently.  Divide the mixture into four equal patties.  Place the patties on a cutting board and place in the freezer while preparing the sauce. 
  2. For the lemon-butter sauce, combine the wine, juice from the lemon, and shallot in a small sauté pan.  Simmer over medium-high heat 4-5 minutes or until most of the liquid is evaporated.  Season with the salt.  Bring to a boil and remove from the heat.  Add the butter pieces, one at a time, whisking after each addition until the butter is completely incorporated.  Spoon the sauce onto plates and top with the crab cakes.
  3. Heat the oil in a large sauté pan over medium heat until hot.  Add the crab cakes.  Cook 4-6 minutes or until both sides are deep golden brown and crisp, turning once.  Remove from the pan and drain on paper towels. 
  4. To serve, place a spoonful of the lemon-butter sauce on a serving plate and top with a crab cake.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Asparagus, Ham & Swiss Mini Quiche (GF)

This is one of my favorite things to make when I have a friend who is under the weather or going through a tough time. They freeze extremely well and can be easily reheated. It’s comforting to have something on hand when your mind is in a million other places. I use these pie pans to make baking, transport and serving easier. You could also make them in this pan.

Asparagus, Ham & Swiss Mini Quiche

Asparagus, Ham & Swiss Mini Quiche
Makes 6

1 cup all-purpose flour (I use this one) plus additional for dusting
1 egg white
1/2 cup cold butter, cut into pieces
1-2 tablespoons cold water
7 eggs
3/4 cup milk or oat milk
2 tablespoons Italian seasoning or bruschetta seasoning
8 ounces asparagus, woody stems snapped off and cut into 2-inch pieces
8 ounces deli ham, cut into 1/4-inch cubes
4 ounces Swiss cheese, shredded

  1. Heat the oven to 350˚F.
  2. Place the flour, egg white and butter in a food processor fitted with the multi-purpose blade. Pulse into coarse crumbs. Add the water, 1 tablespoon at a time, until the dough comes together into a ball.
  3. Transfer the dough to a lightly-floured mat and roll 1/8-inch thick. Cut out six 6-inch rounds and place into the pie pans. Prick the bottom with a fork, then transfer to the freezer to chill while you prepare the filling.
  4. Set a small skillet filled with 2 cups water over medium-high heat. Heat to simmering, then add the asparagus and cook 2 minutes, then drain.
  5. In a large bowl, whisk the eggs, milk, and seasoning mix and set aside.
  6. Remove the crusts from the freezer and set on a sheet pan. Sprinkle the ham over the bottom of each. Top with half of the cheese, then the asparagus. Pour the custard into the crusts just enough to cover the ham, cheese and asparagus filling. Top with the remaining cheese.
  7. Place the mini quiches in the oven and bake 25-30 minutes or until set and golden. Remove from the oven and cool completely before covering with foil for transport.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.