We recently went to a happy hour where I saw someone order a flatbread that looked amazing and ever since I had been craving one! So I decided to give into my craving and make one 🙂 . And oh my, am I glad I did!
I actually did not follow a recipe, shocking I know, mainly because I needed to use the ingredients I already had in my fridge. I also finished it off with a drizzle of the Shallot Balsamic Sauce I made in the previous post, and it was the perfect way to use up the leftover sauce. But you could use a balsamic glaze or even just a drizzle of good balsamic vinegar, or leave it plain. This dish came together super quick. If your holiday season is anything like ours then you need a quick go to meal like this during the craziness of it all 🙂 .
Mushroom, Arugula, and Goat Cheese Flatbread
- 2 whole wheat flatbreads
- 1/4 cup parmesan cheese
- 1/4 cup goat cheese (I didnt really measure this so just enough to cover, use your personal preference 🙂 )
- 1 onion thinly sliced
- 3 handfuls of arugula
- 10 oz. shitake mushrooms
- 1 tablespoon olive oil
- salt and pepper to taste
- Red pepper flakes to taste (optional)
- Balsamic shallot sauce (optional)
- Preheat oven to 400 degrees F
- Brush olive oil on flatbreads and once oven is preheated add to oven and bake until golden brown, about 15 mins.
- Melt olive oil in a pan over medium high heat. Add onion and mushrooms and cook until onions are translucent. Add arugula until wilted. Add salt, pepper, and red pepper flakes to taste.
- Once flatbread is done pull out of the oven and sprinkle with parmesan cheese. Then add the onion mixture and goat cheese. Bake until the cheese is melted, drizzle with the balsamic shallot sauce and enjoy 🙂
I got this awesome new cookbook called Cook’s. If you are a foodie like me I highly recommend it!! I will say while it doesnt have all the pretty pictures, it does have amazing recipes and all these neat tips and tricks. Seriously I sat and read it like a novel for over 2 hours the other day….my husband judged me a little. But while I was enthralled in my reading I came across a recipe for pork tenderloin with a shallot balsamic sauce with rosemary and mustard, and what do you know, I already had everything we needed to make this fabulous dish!
I got a little over ambitious and decided to fix Parmesan risotto and sauteed asparagus, so the kitchen was a little hectic for an hour (the husband escaped to clean the car haha). But in the end all the hard work paid off and this dish was delicious!! The sauce was so easy to make and the aroma it put off….oh my! I did not use rosemary b/c well I personally think it smells and tastes like a Christmas tree, but I could not tell a lack in flavor in the least bit. Definitely a recipe we will do again 🙂
Shallot Balsamic Sauce
Adapted from Cooks:
- 4 tablespoons butter, cut into 4 pieces
- 2 shallots, sliced thin
- 2 tablespoons water
- 1 teaspoon packed light brown sugar
- 3/4 cup balsamic vinegar
- 1 tablespoon dijon mustard
- Salt and pepper to taste
- Add 1 tablespoon of butter to a hot skillet, once melted add the shallots, water, and sugar. Cover over medium-low heat, stirring frequently, until the shallots are browned and caramelized.
- Add vinegar and simmer until mixture is slightly thickened. You want it to reduce to about 1/3 of a cup.
- Take the skillet off the heat and whisk in mustard and 3 tablespoons of butter, 1 piece at a time. Season with salt and pepper to taste.
My husband has been begging me to make a chicken pot pie for dinner. I have never attempted a chicken pot pie and lets be real, he is used to my mother in laws perfected chicken pot pie. While I have come into my own cooking, I am no where near as talented, and its an intimidating task to try to recreate her home cooking. The smell, the flavors, the taste, the texture….I knew if I took on this challenge that it had to be just right.
So on a cold day here in Charleston, when comfort food was just what was needed in our house, I made the decision to attempt a chicken pot pie. I found a recipe that seemed fairly simple and something I should be able to follow pretty well (I mean it had step by step pictures, how hard can it be?!). I made a few changes to the original recipe and oh man! I was very shocked and surprised with the outcome! While this was in no way healthy (I served it with a salad so that helps right?? ha), it is something I will definitely be making again when the need arises for good ole comfort food in the Gabriel household! I even got a close 2nd to my mother in laws from the husband (I mean no ones cooking is better then your moms 😉 ). This is also a great way to use up your left over turkey from Thanksgiving!!
Chicken Pot Pie
Adapted from: Pioneer women (original recipe)
- 4 tablespoons of butter
- 1/2 chopped onion
- 1 chopped carrot
- 1 chopped celery rib
- 2 chicken breasts shredded
- 1/4 cup flour
- 3 cups chicken broth
- splash of white wine
- Salt and pepper to taste
- Thyme to taste
- 1/4 cup of 1/2 & 1/2
- 2 packaged pie crusts
- 1 whole egg
- 2 tablespoons water
- Preheat oven to 375 degrees F.
- Place one pie crust in a pie baking dish, poke a few holes with a fork and back for 10-15 mins until golden brown
- Melt the butter in a large pot over medium high heat and then add onions, carrots and celery. Cook until onions are translucent, about 5 mins.
- Stir in the shredded chicken and then sprinkle the flour over the top. Stir until its all combined and cook for 1 min. Then add the chicken broth and a splash of wine and let cook until its thickened.
- Once it starts to thicken add salt, pepper, and thyme.
- Add the 1/2 & 1/3 and let bubble until the mixture had thickened (if it seems to thick you can always add more chicken broth) then turn off the heat
- Place mixture into the baked pie crust. Lay the 2nd pie crust over the top of the mixture. (the recipe said to press the edges to stick to the outside of the pan, but when we did this it just made a huge mess cutting it once it was cooked so I would just recommend making sure the pie crust stays on top of the mixture)
- Use a knife and cut little vents here and there on the surface of the dough
- Mix together the egg with water and brush it on the surface of the crust
- Bake for 25-30 minutes until the crust is golden brown and the filling is bubbling.