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Homemade Flatbread

Homemade Flatbread

Yield: 2 Servings     Prep Time: 10 minutes     Total Time: 2 hours 10 minutes

Make ahead: Dough can be refrigerated 2-3 days

Ingredients:

  • 3/4 cup warm water (110-115F)
  • 1 (1/4oz) packet active dry yeast
  • 1/2 tsp. sugar
  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 2 Tbsp. + 1 tsp. extra virgin olive oil

Activated Yeast
Directions
:

  1. Pour warm water (110-115F) into a small bowl and stir in the yeast and sugar until dissolved.  Allow the mixture to stand for 5 minutes until a layer of foam develops on the surface like this:

    If this doesn’t happen, it’s best to start over as the yeast has not been activated.  This can happen for a number of reasons.  The temperature of the water could be too cold which will not activate the yeast.  If it’s too hot, the yeast will be killed, and sometimes the yeast can be old.  It’s best to store yeast in the refrigerator for this reason.

  2. Mix the flour and salt in a large mixing bowl. Add the yeast water and 2 tablespoons of extra-virgin olive oil. Mix well.
  3. Lightly flour a clean working surface and form the dough into a ball. Turn the dough out onto the working surface and knead until it becomes smooth and elastic.  Only add more flour if needed to keep the dough from sticking to the working surface.
  4. Place the dough back into the mixing bowl. Rub remaining teaspoon of extra-virgin olive oil over the dough to keep it moist while rising. Cover the bowl with plastic wrap and set in a warm place, about 75˚F for 2 hours, or until it doubles in size.
  5. If you would like to make individual flatbreads, cut the dough in half.  Roll the dough out on a lightly floured surface working it into a circular crust about 5 inches in diameter for 2 flatbreads, or 10 inches in diameter for one flatbread.
  6. Wipe the inside of a heavy skillet with a paper towel moistened with olive oil. Preheat the pan over high heat for 5 minutes until smoking. Place the rolled out dough in the skillet. The crust will bubble within 1 minute.  Reduce heat to medium.
  7. Turn the flatbread onto a working surface, grilled side up, add toppings, and return to skillet.  Flatbread is done when cheese is melted and bottom has formed a brown crust.

Recipes:

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BBQ Frito Pie

BBQ Frito Pie

Today my job consists of creating recipes that include my KC Masterpiece Original BBQ Beans.  I originally created these beans as a side dish so I’ve had to be a bit creative to fit them into a center-plate meal.  The goal is to get these into a circular for Walmart so the recipes need to have simple ingredients, be cost-friendly, and easy for the home cook to prepare on a weeknight.  My first idea is a BBQ version of Frito pie.  I’m very impressed with how well this turned out and will be adding this recipe to our weeknight repertoire.  It took me 30 minutes from start to first bite so that’s always a plus for me on a busy weeknight.  It has a sweet BBQ flavor that is kid-friendly plus, hey, you can even sneak a few beans into the mix.  The Frito topping gives this casserole a really nice salty crunch that rounds out the sweetness.  I hope you enjoy!

Yield: 6 Servings         Prep Time: 15 minutes         Cook Time: 15 minutes

Ingredients:

  • 1 pound ground beef
  • 1/2 cup yellow onion, chopped
  • 1 (16oz) can KC Masterpiece BBQ Beans
  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. yellow mustard
  • 2 cups Fritos corn chips, crushed

Directions:

  1. Preheat oven to 350F.
  2. Brown ground beef with onions in a non-stick skillet over medium heat.  Drain fat and return to skillet.
  3. Stir in KC Masterpiece beans, brown sugar, ketchup, apple cider vinegar, and mustard over low heat until ingredients are combined.
  4. Add beef/bean mixture to a casserole dish.  Top with crushed Frito chips and bake uncovered for 15 minutes.  Serve immediately.
 
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Posted by on March 11, 2013 in Beans, Entrees, Uncategorized

 

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