Peach, Prosciutto, and Basil Flatbread

Depending on where you live, you have either heard of or seen our famous Colorado Palisade Peaches. They are currently everywhere right now!  As you know, I love cooking and baking with peaches as previously mentioned here.

This year is no exception and I really had fun putting together this flatbread melody.  This version will take your tastes senses all over the place...creamy, sweet, salty, and crunchy.  It is one that we will be making a lot of for future parties and guests.  The beauty of flatbread creations are they can serve as a meal or cut up smaller, can be the perfect appetizers.

Today is raining...strike that...today is absolutely pouring!  Normally on a Friday night, we would enjoy this (or any) flatbread option on our back deck with a nice bottle of wine and decompress from our week.

Peach, Prosciutto, and Basil Flatbread

1- Stonefire Artisan Flatbread

3 ounces Alouette Garlic & Herbs Soft Spreadable Cheese (from a 6.5 ounce container)

8 slices prosciutto

1 fresh peach

2 fresh basil leaves (cut chiffonade)

Prepared Balsamic Vinegar Glaze (available in most major grocery stores)

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Preheat oven to 425 degrees.

Place flatbread directly on oven rack for 5 minutes.

Remove from oven and place on a parchment paper lined baking sheet.

Keep oven preheated while you prepare other ingredients.

Cut peach in half and remove the seed. Cut halves into thin wedges.

Preheat grill pan on medium heat.  Spray grill pan with non-stick cooking spray.

Grill peach wedges just until you see grill marks (about 5 minutes each side).

In a non-stick sauté pan, preheat to medium.

Add prosciutto and fry until just starting to crisp.

Remove from pan and chop into small pieces.

Once everything is ready to assemble, spread the Alouette Garlic & Herbs cheese all over the flatbread.

Place the grilled peaches directly on the cheese.  Sprinkle the cooked prosciutto over flatbread. 

Bake in oven for approximately 5 minutes.

Remove from oven and drizzle the balsamic glaze all over the flatbread. 

Finish with sprinkling the basil pieces.

Enjoy with your favorite chilled Sauvignon Blanc or White Pinot.

Cheers!

One Year Ago: Peach Sangria

Two Years Ago: No Post

Three Years Ago: Yellow and Red Tomato Pico De Gallo and Pictures

Four Years Ago: Basil and Black Pepper Brined Chicken and The Lost Kitchen

Five Years Ago: No Post

Six Years Ago: No-Bake Ombre Blackberry Cheesecakes

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Eight Years Ago: Cheesecake with Strawberry Sauce...School's In Session

Nine Years Ago: Volleyball Cookies and Lessons in Icings

Ten Years Ago: Puttanesca Pasta Night

Airline Chicken on the way to Willamette Valley

 

One of my many, many favorite movies is the classic "Jerry Maguire".  It's that timeless Sunday afternoon movie that you just can't get enough of the feel good moments.

In the early part of the movie, Dorothy and her son Ray are flying.  As they get settled into their seats on the plane, is the most precious dialogue:

Ray: "What's wrong, mommy?"

Dorothy: "First class, that's what's wrong.  It used to be a better meal, now it's a better life."

We recently went to the Willamette Valley Wine Country in Oregon.  Even though we did not fly first class (although I gave it my best shot), we definitely experienced a first class weekend.

Seven wineries in three days was quite a marathon, even for us.  We wanted to (no pun intended) drink in every moment of the time we were there.

Penner-Ash treated us like royalty from the moment we walked into the door...I truly didn't want to leave.

Adelsheim Vineyards equally memorable experience.  They took us through an incredible flight of wines.

They had a phenomenal Market Box and Chocolate Truffles tasting to coincide with our wine pairings.  Their specialty wine jams were like nothing I have tasted.  Yes, I had to purchase and bring home those little beauties.

The tasting flight, BBQ pork flatbread and views were well worth the drive at Hawks View Winery.

Appassionata Estate...I don't know what was more exciting, the wines or the views.

The wines, music venue, and view at J. Christopher Wines I felt like I was in the rolling hills of Tuscany.

L'Angolo has vineyard dogs...vineyard dogs!!!  Isn't that just the best.  This was our daily morning walk near the guest house we stayed in.

This is Roscoe, L'Angolo's vineyard dog.  I loved on him the entire time we were there.  We fully embraced this and now refer to Kylo Zen  and Princess Brinkley as our very own vineyard dogs.

Styring Vineyards, engaging, charming, serene, amazing wines...so beautiful.  They also have a vineyard Chocolate Lab named JoJo.  

As you can imagine it was difficult to leave this beautiful area.  We will definitely be back, because I have a feeling the 16 bottles we brought home with us to fill our secret wine door may not last as long as we are imagining.  If you have the opportunity, I highly recommend taking in some of their incredible sights and vineyards.

If you are lucky enough to fly first class, you may get to experience the famous Airplane Chicken which is being featured on many restaurant menus.  If not, you can now make it at home along with my family.  Cheers!

Airplane Chicken

Courtesy of TastingTable.com

2 skin-on, bone-in chicken breasts, cut airline style 

2 Tbl vegetable or canola oil

1/4 cup white wine

1 Tbl Dijon mustard

1/2 lemon

1/4 cup fresh thyme, chopped

Kosher salt and pepper

2 shallots, minced

1 cup low-sodium chicken broth 

1/4 cup cold butter, cubed

1/4 cup fresh parsley, chopped

Pat chicken dry with a paper towel.  Season the breasts with salt and pepper.

Heat vegetable oil in a stainless steel skillet over medium high heat.  Add chicken skin side down and cook until golden brown, about 5 minutes.  Flip chicken and repeat on the other side.  Move chicken to a plate and pour out all but 2 teaspoons of oil.

Return the pan to medium heat.  Add shallots and cook, stirring occasionally, until softened and translucent.

Add wine and simmer until reduced to about 2 tablespoons.  Whisk in mustard, then chicken broth.  Return chicken to pan and simmer on low heat until chicken is cooked through, about 10 minutes.  Remove the chicken from the pan and set aside once more.  

When the liquid has reduced to about 1/4 cup, whisk in cold butter until completely melted.  Squeeze lemon over sauce and add chopped herbs.

Return chicken to pan and turn to coat in sauce.  Serve with remaining sauce.

Serve with toasted couscous, eggplant, sweet potatoes, cherry tomatoes, and dried figs.

Enjoy with your favorite wine.

One Year Ago: Peach Sangria

Two Years Ago: No Post

Three Years Ago: Copycat Fuzzy's Fuzzy Peach

Four Years Ago: Peach Mustard Glazed Pork Tenderloin

Five Years Ago: No Post

Six Years Ago: Drumstick Pie and Dorm Survival Baskets

Seven Years Ago: Seniors, Shrimp Skewers with Pesto and Cheddar Polenta

Eight Years Ago: "Eat The Cookie...Buy The Shoes"

Nine Years Ago: Spinach, Chicken, Bacon Pizza...Back To School Shopping

Ten Years Ago: Flat Iron Steak Salad After A Day At Flatiron Crossing Mall

Key Lime Cookies

 

I have been feeling the cookie urge as of late and wanting anything with bright and fresh summer tastes.  You know what's better than a cookie though...an easy 4 ingredient cookie!

I recently had my monthly meal train dinner assignment date.  For dessert, I wanted to bring something light and flavorful.  These crunchy, tart, and sweet pieces of yumminess completed my goal perfectly!

I did a taste test with them before the glaze and they were really good.  However, drizzle that lime sweetness and it's a whole new level of delicacy.

Key Lime Cookies

Cookie:

1 box, butter golden cake mix (do not prepare cake instructions - using the dry mix only)

2 eggs, room temperature

1/3 cup canola oil

zest of 1 lime

Glaze:

1 tsp lime juice, freshly squeezed

1 cup powdered sugar

2 tsp whole milk

zest of 1 lime

Preheat oven 350 degrees.

Mix the cookie ingredients together until well combined.  Do not overmix.

Cover the mixing bowl with dough with plastic wrap.  Chill for 10 minutes.

Use small dough scoop and place cookie dough balls onto parchment lined baking sheets.

Bake for 7-9 minutes or until you start to see cracks on top of cookies.

Let cool on baking tray for 15 minutes.

While cookies are baking, whisk together the lime juice, powdered sugar, milk, and lime zest until well combined.

Drizzle icing with a spoon over cooled cookies.

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Two Years Ago: No Post

Three Years Ago: Quick & Easy Refrigerator Pickles

Four Years Ago: Red Wine-Braised Beef with Peppercorn Cream Sauce

Five Years Ago: No Post

Six Years Ago: S'Mores Bark...National S'Mores Day

Seven Years Ago: French Dip Date Night

Eight Years Ago: American Chop Suey and Traditions

Nine Years Ago: Spinach, Chicken, Bacon Pizza...Back To School Shopping

Ten Years Ago: Snickerdoodles At End Of Summer

Shrimp and Andouille Bites with Tequila Lime Sauce

We recently had friends over for dinner.  I wanted to try out some new recipes with a Mediterranean/Spanish tapas flair.

It being summertime and all I thought it would be fun to wine and dine alfresco.  However, Mother Nature had other plans...95 degrees and bees pollinating all over our gardens.  Oh well, we just roll with it and had a wonderful time...indoors.

These Shrimp and Andouille Bites were so good.  They would make a great appetizer, but enjoyed them as our main protein dish. Mmmm!!  We served the skewers with our favorite Mexican Crispy Roasted Potatoes, the perfect accompaniment to our dinner.

Shrimp and Andouille Bites

16 jumbo shrimp, deveined and butterflied with tail left intact

Olive Oil

Salt and pepper

1 Tbl fresh thyme, finely chopped

Zest of 1 lemon

16 thick slices of Andouille sausage

1 Tbl butter

1 Tbl crushed garlic

1/2 cup white wine

Juice of 1 lemon

6" Food Safe Cocktail Bamboo Skewers

In a large bowl, toss shrimp, a drizzle of olive oil, salt, pepper, thyme, and lemon zest.

Skewer the shrimp near the tail end then thread a slice of Andouille sausage with cut sides facing out , nesting the sausage in the natural curve of the shrimp.  Thread the other end of the shrimp to complete.

Heat a little olive oil in a large skillet over medium-high heat and melt butter into it.

Add garlic and sauté for 1 to 2 minutes then remove garlic from pan and set aside for later.  Add the shrimp and sausage bites and cook until the sausage is crisp and the shrimp are pink and opaque.  Add the white wine and lemon juice to pan spoon sauce over skewers. Remove pan from heat and sprinkle the cooked garlic over shrimp.  Serve immediately with Tequila Lime Sauce.

Tequila Lime Sauce

1/2 cup white tequila

2 Tbl freshly squeezed lime juice

1 Tbl minced shallots

1 tsp minced garlic

1 Tbl chopped fresh flat leaf parsley

1/2 tsp salt

1/4 tsp black pepper

1/4 cup heavy cream

1/2 cup (1 stick) unsalted butter, cut up at room temperature

Combine the tequila, lime juice, shallots, garlic, parsley, salt and pepper in a skillet over high heat and bring to a boil.  Stir in the heavy cream and simmer for 3 minutes.

Whisk in the butter and remove from the heat.  Continue whisking until all of the butter is incorporated.  Serve immediately.

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Two Years Ago: No Post

Three Years Ago: Steak au Poivre, Projects, and Bad Pups

Four Years Ago: BA's Best Bolognese and Buses

Five Years Ago: No Post

Six Years Ago: Spatchcock Smoked Chicken with Cherry Chipotle BBQ Sauce

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Ten Years Ago: Zinfandel, Roasted Garlic and Cheese Platter for Rainy Days and Mondays