Monday, October 20, 2014
Mushroom, Gruyère and Caramelized Onion Flatbread
7:09 AM | 
Posted by
Cara Mia
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Want to add some serious flavor to your flatbread? Try this mouth watering recipe developed by http://eat-drink-love.com.
Want to add some serious flavor to your flatbread? Try this mouth watering recipe developed by http://eat-drink-love.com.
Serves 2-3
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| Mushroom, Gruyère and Caramelized Onion Flatbread |
• 1 tablespoon plus 3 teaspoons STAR Extra Virgin Olive Oil
• 1/2 pound fresh pizza dough
• 2 cloves garlic, minced• Salt and pepper
• 1 cup fresh grated Gruyère cheese
• 1 2.6 ounce jar Cara Mia Marinated Mushrooms, sliced
• Fresh or dried rosemary or thyme (for garnish; optional)
Directions:
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Heat 3 teaspoons of the olive oil in a skillet over medium heat. Add the onions, stir to coat in the oil, and cook until the onions start to brown. Add a splash of water to the pan if the onions are sticking to deglaze the pan.
- Continue cooking until caramelized, about 5 minutes. Remove from the heat and set aside.
- Sprinkle some flour on the counter or flat surface. Roll the pizza dough out with a rolling pin until it is about 1/3-inch thick.
- Transfer the dough to the baking sheet. Brush the remaining 1 tablespoon of olive oil over the dough along with the minced garlic and a sprinkle of salt and pepper. Spread the Gruyère cheese evenly over the top of the dough then sprinkle on the sliced mushrooms and caramelized onions.
- Place the baking sheet on the bottom rack of the oven. Bake for approximately 10-15 minutes or until the dough is golden. Slice, serve, and enjoy!
Wednesday, October 8, 2014
Chicken with Artichokes, Tomatoes and Olives
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This tasty meal can be made in under 30 minutes and is sure to become one of your favorites.
This tasty meal can be made in under 30 minutes and is sure to become one of your favorites.
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| Chicken with Artichokes, Tomatoes and Olives |
Ingredients
- 4 (4-ounce) boneless, skinless chicken breast halves, or thighs
- Salt and ground black pepper
- 1/3 cup all-purpose flour or gluten free flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 STAR Hojiblanca Extra Virgin Olive Oil for Poultry/Fish
- 1/2 cup dry white wine
- 1/2 cup reduced-sodium chicken broth
- 1 (14.75 ounce) Cara Mia Artichoke Hearts in Water, drained
- 1 (2.5 ounce) pouch STAR Spanish Manzanilla Pitted Olives
- 12 cherry tomatoes, cut in half
Directions
In a shallow dish (or plastic bag), combine flour, paprika, garlic powder salt and pepper. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
Heat STAR Hojiblanca Extra Virgin Olive Oil for Poultry/Fish in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts, olives and tomatoes simmer 2 minute to heat through.
In a shallow dish (or plastic bag), combine flour, paprika, garlic powder salt and pepper. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
Heat STAR Hojiblanca Extra Virgin Olive Oil for Poultry/Fish in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts, olives and tomatoes simmer 2 minute to heat through.
Serve with rice, pasta or mashed potatoes.
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