Philly Cheesesteak Flatbread
Ahhh………….the Philly Cheesesteak…….it’s iconic. I know there are many versions out there. I recently saw a picture of a Philly Cheesesteak Sandwich and it looked sooooo yummy. But it’s a lot of bread, so why not reduced the amount of bread? Make it flat…….oh yeah…..flatbread…….Philly Cheesesteak Flatbread!
This could not be easier. I used Naan bread on the Middle Eastern Chicken Couscous Wrap and loved the taste of the Naan. So, why not top it with the Philly Cheesesteak ingredients, pop it in the oven and………..well, all I can say is yum, yum , yum!!!!
I topped the Naan with a pre-packaged ready to go steak ( you can use left over if you like and or have), sprinkled on garlic, and a little oregano, drizzled on steak sauce ( your choice), top with green pepper, onion, and provolone cheese. In the oven for a few minutes and ta da……….Philly Cheesesteak Flatbread.
Tim and I both loved it. It can be made for a quick lunch or dinner, or for a late night snack………that you can eat on your new TV trays, while watching a movie or your favorite TV show. We got new TV trays after much searching……..thank you to our friend Carol for pointing us in the right direction for our purchase. Apparently TV tray are not so popular anymore…..lol.
Whether you have TV trays or not try the Philly Cheesesteak Flatbread….but try the TV trays.
- 1- 6 oz. package Grilled and Ready Seasoned Steak Strips or left over steak
- 1 cloves garlic, minced
- 1/2 teaspoon oregano
- ¼ cup steak sauce
- 1 green pepper sliced
- 1 small onion, sliced
- 1 cup shredded provolone cheese
- 2 Naan flatbread
- Preheat oven to 400*
- Place Naan flatbread on a cookie sheet lined with parchment.
- Place steak on Naan,sprinkle with garlic and oregano. Drizzle with steak sauce. Top with sliced peppers, onions and cheese. Bake in preheated oven for 5-10 minutes, or until cheese has melted.
Asparagus Goat Cheese Pizza
As our asparagus patch winds down for it’s first productive year, I wanted to make something different with our last cutting.
How about Asparagus Goat Cheese Pizza? I ran across a recipe that was written in…..you guessed it French (if you are new to our blog I am a huge French/France fan). Now translations sometimes do not go as you plan. Some words do not translate into the same products or instructions…….well lets just say, if I ever had to cook in France I may not do so well…….
That being said, I decided that perhaps my best approach was to make my own recipe and forget the translation. If you would like to see the original recipe take a look at the La popotte de Manue website. It is all written in French but is a very pretty website.
So, on to my version, I liked the idea of the asparagus and goat cheese, and adding bacon…….well, its bacon…… you can add bacon to anything and have a winner!
We always have onions on pizza, and red onions have the color and taste that are just right for this pizza. I wasn’t sure about the cream and egg mixture as the “sauce” but it lent a creaminess when mixed with all the other ingredients.
You can make your own dough or buy a ready made dough. Do use dough and not a pre made crust, as you need to make a rim so the egg mixture stays on the pizza, and isn’t a giant mess in the bottom of your oven.
So, for our final cut of asparagus, we give the Asparagus Goat Cheese Pizza a big thumbs up and we think you will too!!!!
- 1 fresh pizza dough
- 2 cups asparagus, cut into 1 inch pieces
- 4 slices bacon, cooked and crumbled
- 1/2 small red onion, sliced thinly
- 3 oz goat cheese, crumbled
- 2 eggs
- 2 oz heavy cream
- Salt and pepper
- Basil for garnish
- Preheat oven to 400*
- Cook bacon until crisp, cool, crumble and set aside.
- Slice red onion and set aside.
- Cut asparagus into 1 inch pieces and set aside.
- Prepare the pizza dough. You can make your own dough or use a purchased dough. Roll dough into a 12 inch round and place on pizza stone or cookie sheet.
- Whisk together the cream and eggs, salt and pepper.
- Place the asparagus,bacon, red onion and goat cheese on the dough. Pour the egg cream mixture over the top.
- Bake at 400* until crust is browned and the topping is starting to turn golden, about 15-20 minutes. Garnish with basil.
- Slice and enjoy!
Caramel Cookie Dough Bars
I am not usually a fan of a cookie bar………until I made these Caramel Cookie Dough Bars. All I can say is yum!!!
Shortbread is one of my favorite tastes, a little bit sweet, a little bit salty, and little bit crispy……just an all around tasty treat. Every year for Christmas,once we reached a certain age,my Grandma would buy us a tin of shortbread cookies and wrap them in a dish towel. I loved those tins and the cookies.To this day shortbread always reminds me of my Grandma.
Since this is a layered bar I guess I will need to speak of each layer. Shortbread……check!
Caramel…..it can make anything taste great. Now, I have made homemade caramel many times, but I discovered a little secret…….Dulce de Leche. It’s caramel, in a can, already to go! It’s in the same section as the sweetened condensed milk at the grocery store. If I can save a step,and it tastes great, I say why not! But feel free to make your own for this recipe.
Cookie Dough……I have never made cookie dough without eggs before and since you do not bake these bars, except for the shortbread layer, you need an egg free cookie dough. This one is really good and you don’t have to worry about getting sick from eating it.
Chocolate Ganache…….what can I say about dark chocolate and cream that hasn’t already been said……….it’s a slice of heaven.
Combine all these layers and you get a sinfully rich and delicious bar. Speaking of which, I think there are two still left…………yeah!
- For Shortbread:
- 2 cups (4 sticks) butter, softened
- 1 cup sugar
- 1/4 cup light brown sugar, packed
- 3 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- For Caramel:
- 1 can dulce de leche (by the sweetened condensed milk)
- For Cookie Dough:
- 1 cup (2 sticks) butter, softened
- 1/2 cup sugar
- 1 cup light brown sugar, packed
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips
- For Chocolate Ganache:
- 1 1/2 cups dark chocolate chips
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees F. Generously coat a 9×13 baking dish with cooking spray and line with parchment paper, leaving a 1-inch overhang on two sides.
To make the shortbread, beat butter and sugars for 2-3 minutes until light and fluffy. Add in flour and salt and mix on low until just combined. Press the dough into prepared pan. Bake at 350 for 30-35 minutes until edges are slightly browned.
- For the caramel layer: Spread caramel evenly over the shortbread crust. Place in freezer for about 15 minutes.
- To prepare cookie dough, beat butter and sugars on medium speed for 2-3 minutes until light and fluffy. Add heavy cream and vanilla and mix well. Add flour and salt and mix on low speed until just incorporated. Stir in the mini chocolate chips. Spread cookie dough on top of caramel layer using a spatula to smooth dough into an even layer. Refrigerate the dough while you prepare the chocolate ganache.
- Chocolate Ganache Layer: Place 1 cup chocolate chips and heavy cream in a glass bowl. Microwave in 30 second intervals until chocolate is melted. Remove from microwave and add remaining chocolate chips and vanilla and stir until smooth and silky. Pour the ganache over the cookie dough layer and chill until set, about 30 minutes.
- To remove bars from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Refrigerated in an airtight container, bars will keep for up to 3 days.
This recipe was adapted from http://www.kevinandamanda.com/recipes/dessert/cookie-dough-billionaire-bars