Flatbread with Pesto, Corn, Black Beans, Goat Cheese and Sun-Dried Tomatoes

Flatbread with Pesto, Corn, Black Beans, Goat Cheese and Sun-Dried Tomatoes


Naan flatbread

Pesto

Garlic, minced

Goat cheese, crumbled

Corn

Black beans

Sun-dried tomatoes, sliced

Parmesan cheese, grated

Kosher salt

Black pepper


Preheat oven to 350 degrees

Place flatbreads on a baking sheet

Spoon pesto on top of flatbread

Top with garlic, goat cheese, corn, black beans, sun-dried tomatoes, and Parmesan cheese

Season with salt and pepper

Bake until cheese is beginning to melt and flatbreads are golden, 8 to10 minutes

Chicken Adobo

Chicken Adobo

Serves 4


2 tablespoons vegetable oil

4 chicken breast, boneless and skinless

1 cup onion, quartered and sliced

1 tablespoon ginger, minced

2 tablespoons minced garlic

1/3 cup white vinegar

2/3 cup low sodium soy sauce

1 tablespoon garlic powder

1 teaspoon black pepper

1 tablespoon sugar

1 bay leaf


Heat the vegetable oil in a large skillet over medium-high heat

Add chicken and onion to skillet

Sautee until chicken is golden brown on both sides

Add ginger and garlic to skillet

Pour in vinegar and soy sauce

Season with garlic powder, black pepper, sugar, and bay leaf

Increase the heat to high, and bring to a boil

Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 15 to 20 minutes


We served ours over rice

Vegetable Chowder

Vegetable Chowder

Serves 4


1 tablespoon butter

1 cup carrots diced

1 cup celery diced

1/2 cup onion

2 cloves chopped garlic

1 teaspoon Italian seasoning

1/8 teaspoon thyme

1/8 teaspoon paprika

1/8 teaspoon cayenne

Salt and pepper

18 ounces chicken or vegetable broth

1/2 cup corn

1 1/2 cups broccoli florets

3/4 cup cauliflower florets


3 tablespoons butter

3 tablespoons flour

1 1/2 cup milk

1/4 cup heavy cream

Salt and pepper

1 cup shredded cheese


Melt 1 tablespoon butter in stock pot over medium-high heat

Sauté onion, carrot and celery 6-8 minutes or until softened

Add garlic, Italian seasoning, thyme, paprika, cayenne, salt and pepper

Pour in broth and corn

Bring to a boil then reduce heat and simmer 15-20 minutes

Add broccoli and cauliflower; cook another 6-8 minutes

In a saucepan over medium heat, melt 3 tablespoons butter and whisk in flour

Cook mixture for 2-3 minutes or until golden brown

Whisk in milk

Bring to a gentle boil then reduce heat and let thicken, stirring frequently

Stir in heavy cream, salt and pepper

Whisk mixture into soup

Add cheese, stir until melted

Enjoy!