Appetizer: Strawberry Yogurt clusters
Main Course- Naan Pizza and Mediterranean Tacos
Peach Pizza:
Ingredients: Peach (frozen or fresh. If frozen, just slice into thin pieces), Prosciutto, goat cheese, Monterey Jack, 4 large naan flatbreads, olive oil, garlic, fresh basil, balsamic reduction
Preheat oven to 450 and place baking sheet on top rack to heat up. Prepare your Naan on tinfoil by Brushing Naan with olive oil and minced garlic. Season with salt and pepper, then lay prosciutto onto naan. Dollop ricotta or goat cheese onto pizza, then add the mozzarella, Asiago or Monterey Jack, and sliced peaches. Place tinfoil with Naan on baking sheet in the oven and Bake for 6min. Before serving, sprinkle pizza with fresh basil and balsamic reduction.
To make Balsamic reduction: Pour 1c balsamic vinegar and 1/4c honey into a large, deep skillet.. Allow the mixture to simmer for around 15 minutes, or until the vinegar has reduced. Once cooled, it will thicken quite a bit.
BBQ Pineapple Pizza
Ingredients: Red onion, pineapple, balsamic vinegar, poblano pepper, fresh mozzarella, Monterey Jack cheese, 4 large naan flatbreads, bbq sauce, Portuguese sausage (I buy the Silva Linguica brand at smiths)
Preheat oven to 450 and place baking sheet on top rack to heat up. Prepare your Naan on tinfoil by spreading it evenly with BBQ sauce. Heat a drizzle of oil in a large pan over medium heat and add 1/2 a red onion sliced thin. Cook until softened (about 6-8min).
While the onion cooks, very thinly slice a poblano pepper into strips, toss in a bowl with a drizzle of olive oil, salt, and pepper. Dice mozzarella, pineapple (about 1/2c), and Portuguse Sausage into 1/2-inch pieces (I use 1 long link).
Once cooked onion is softened, increase heat to medium high and add the pineapple tidbits and chopped Portuguese sausage. Cook, stirring until pineapple is lightly browned (2-3min). Stir in 5 tsp of Balsamic or Red wine vinegar, stir for 1-2 min more on the heat until it all thickens a bit. Turn off heat and season with salt and pepper.
Top bbq covered naan with the onion & pineapple mix, then diced mozzarella and some Monterey Jack cheese, then poblano strips. Place tinfoil with Naan on baking sheet in the oven and bake for 6min.
Med Tacos
https://sunbasket.com/recipe/chicken-and-hummus-flatbread-tacos-with-greek-kale-salad
- 1 ounce sun-dried tomato strips (not in oil)
- 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
- 3 ounces organic shredded kale or other leafy greens
- Mediterranean vinaigrette (below)
- 3 tablespoons crumbled feta
- Naan flatbreads
- Kroger Mediterranean herb Hummus
- (almost 3 TBSP) olive oil
- 1 tbsp) red wine vinegar
- 1 garlic cloves, peeled and crushed
- little grind of salt and pepper
- little dried basil
- little dried oregano
- bit of lemon, juiced
- Bit of dijon mustard
Black Bottom Banana Cream Pie
Ingredients needed (oreos, hazelnuts, bananas, 1qt. heavy whipping cream, cream cheese, 8oz of melting chocolate). The rest of the ingredients you probably have on hand!
- For the crust:
- 20 oreo cookies, finely crushed
- 1 cup raw hazelnuts
- 1/4 cup butter, melted
- 1/8 teaspoon salt
Preheat oven to 350 degrees F. Grease a pie pan (or 14 ramekins) with nonstick cooking spray or melted butter. Place cookies and hazelnuts in the bowl of a food processor and pulse for 1-2 minutes or until cookies are finely crushed. Add in melted butter and salt and process again until well combined. Press in Pie tin (or one spoonful into each ramekin), bake for 10 min. Then let cool.
For the Ganache
- 8 ounces Semi-Sweet Chocolate
- 3/4 cup Heavy Cream
Place the chocolate in a bowl. Heat the cream, until it just begins to boil. Pour the hot cream over the chocolate and stir until the chocolate completely melts. Pour the warm ganache into the pie crust.
Custard Filling (make 1.5x the recipe for 14 ramekins)
Combine 2 Tbsp. cornstarch, 1/2 C. sugar, 1/4 tsp. salt, 2 large eggs, 1 C. milk, and 1 Tbsp. butter in a heavy saucepan over medium heat, whisking constantly. Bring to a boil. Reduce heat to low and cook 30 sec. or until thick. Remove from heat. Add 2 tsp. of vanilla extract. In a separate bowl beat 2 oz. of softened cream cheese until light (about 30 sec.). Add 1/4 C. of the hot custard to cream cheese, and beat just until blended. Stir in remaining custard.
This custard seems to take a little over 5 hrs. to cool and set so to be on the safe side I just make the pie a day in advance.
For a pie:Arrange banana slices on the ganache. Pour about half of the custard filling on top of the ganache and banana slices. Arrange another even layer of banana slices on top of the filling. Cover the banana slices with the remaining custard filling. Refrigerate until thoroughly cooled.
**For Ramekins: pour one large spoonful of custard into each ramekin (on top of ganache and banana slices). Refrigerate until cooled then top with more banana slices then whip cream.
Beat the heavy cream with the sugar and vanilla until thick.
Top the pie with the whipped cream. Sprinkle with chocolate shavings, if desired. Refrigerate until ready to serve.
