Kofta Flatbread Pizza

Kofta Flatbread Pizza

Ingredients:
Flatbread toasted with garlic oil
Roasted red pepper yogurt sauce
Diced roasted red peppers
*kofte Turkish meatballs,  Recipe follows
Thinly sliced red onions
Feta cheese crumbles

Shredded fontina cheese
Parsley
Baked and topped with wilted arugula

Olive oil drizzle

Kofta Turkish Meatballs.

A mix of ground pork and ground beef.
Onion
Garlic
One slice of bread
Spices: Oregano, cumin, kosher salt, ground cinnamon, and coriander.
None of the ingredients in these kofta meatballs are complicated. The bread and most of the spices you probably already have on hand.

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  Ingredients
  
  US CustomaryMetric
  ▢ 2 tablespoons fresh parsleychopped
  ▢ 1 tablespoon fresh mint minced
  ▢ 6 cloves garlic minced
  ▢ 1 1/2 teaspoons kosher salt
  ▢ 1/2 teaspoon ground black pepper
  ▢ 2 tablespoons ground coriander
  ▢ 2 teaspoons ground cumin
  ▢ 1 1/2 teaspoons ground cinnamon
  ▢ 1 teaspoon ground allspice
  ▢ 1/2 teaspoon cayenne pepper
  ▢ 1/4 teaspoon ground ginger
  ▢ 2 pounds ground beef
  ▢ 1/3 cup grated onion
  
  Instructions
  Preheat the oven to 425 degrees.
  Add all the ingredients except the beef into a bowl and stir well.
  Add in the beef and stir until just combined.
  Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
  Cook for 15-18 minutes or until cooked through.
  
  
  Ingredients
  
  US CustomaryMetric
  ▢ 2 tablespoons fresh parsleychopped
  ▢ 1 tablespoon fresh mint minced
  ▢ 6 cloves garlic minced
  ▢ 1 1/2 teaspoons kosher salt
  ▢ 1/2 teaspoon ground black pepper
  ▢ 2 tablespoons ground coriander
  ▢ 2 teaspoons ground cumin
  ▢ 1 1/2 teaspoons ground cinnamon
  ▢ 1 teaspoon ground allspice
  ▢ 1/2 teaspoon cayenne pepper
  ▢ 1/4 teaspoon ground ginger
  ▢ 2 pounds ground beef
  ▢ 1/3 cup grated onion
  
  Instructions
  Preheat the oven to 425 degrees.
  Add all the ingredients except the beef into a bowl and stir well.
  Add in the beef and stir until just combined.
  Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
  Cook for 15-18 minutes or until cooked through.
  
  
  Ingredients
  
  US CustomaryMetric
  ▢ 2 tablespoons fresh parsleychopped
  ▢ 1 tablespoon fresh mint minced
  ▢ 6 cloves garlic minced
  ▢ 1 1/2 teaspoons kosher salt
  ▢ 1/2 teaspoon ground black pepper
  ▢ 2 tablespoons ground coriander
  ▢ 2 teaspoons ground cumin
  ▢ 1 1/2 teaspoons ground cinnamon
  ▢ 1 teaspoon ground allspice
  ▢ 1/2 teaspoon cayenne pepper
  ▢ 1/4 teaspoon ground ginger
  ▢ 2 pounds ground beef
  ▢ 1/3 cup grated onion
  
  Instructions
  Preheat the oven to 425 degrees.
  Add all the ingredients except the beef into a bowl and stir well.
  Add in the beef and stir until just combined.
  Form into ¼ cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
  Cook for 15-18 minutes or until cooked through.

Pimento Cheese-Bacon Burger With Tomatoes And Pickles

Pimiento Cheese-Bacon Burger 

With Tomatoes And Pickles 

Ingredients:
6 oz. extra-sharp white Cheddar, coarsely grated
6 oz. extra-sharp yellow Cheddar, coarsely grated
1/2 cup drained and finely diced roasted red peppers
1/2 cup mayonnaise
Dash Worcestershire sauce
Large pinch cayenne powder
1/4 tsp. each salt and freshly ground pepper
1 1/2 lbs. ground beef (80/20 percent)
2 tsp. Lawry’s seasoning salt
2 T. grapeseed or other vegetable oil
4 hamburger buns, split and toasted
4 slices thick-cut bacon, cooked until crisp
4 slices sweet onion, grilled
4 thin slices ripe beefsteak tomato
1 large dill pickle, thinly sliced
4 Romaine lettuce leaves

Directions:
Place white and yellow Cheddar cheese in the food processor; top with roasted peppers, mayonnaise, Worcestershire, cayenne, salt and pepper. Process until as smooth as you desire. Cover the bowl and refrigerate for at least 30 minutes; keeps 1 week.

Preheat grill. Divide the ground beef mixture into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 to 6 minutes each side to desired doneness.

3. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just softened, about 1 minute. Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce.

Tip: The Pimiento Cheese may also be served as a spread or dip.

Christmas Cheese Log

Ingredients

Cheese Log:
1 lb cream cheese, softened
1/3 cup sour cream
1/2 tsp each thyme, oregano, basil, rosemary, black 

    pepper or 1 tsp. Italian seasoning
1 tsp EACH garlic powder, salt, red pepper/chili  

    flakes, adjust to taste
2 cup cheddar or other cheese, freshly grated
9 oz roasted peppers, drained and finely chopped
6 oz salami, finely chopped
3/4 cup green olives, finely chopped
1/3 cup green onion, finely minced

TOPPING/SERVING:
7 oz sun-dried tomato strips with oil, rough chopped
1/4 cup parsley, finely chopped (or chives)
Rosemary sprigs (decoration)Crackers, for serving

Directions:

Spray a loaf pan with oil then line with cling wrap with overhang.
Mix Cheese Log ingredients together. Taste and adjust salt if needed (bear in mind saltiness of crackers you are serving with).
Scrape into loaf pan and level surface, pressing to remove air pockets. Smaller pan = taller loaf.
Cover with cling wrap overhang and refrigerate for 4 hours+ (up to 1 week).
Turn out onto a platter, peel off cling wrap.
Top with sun-dried tomato and pour over the oil. Garnish with parsley and rosemary sprigs to give it a festive look.
Best to serve closer to room temp than fridge cold. Serve with crackers! Knives for smearing optional - it's soft enough to scoop with crackers.

Salmon Cakes

Salmon Cakes

Ingredients
3 7.5-ounce cans salmon, drained
1 cup frozen corn, thawed
1 large egg, lightly beaten
1/2 cup breadcrumbs
5 tablespoons tartar sauce, plus more for serving (optional)
2 tablespoons minced jarred roasted red peppers
1 tablespoon chopped fresh parsley
1 teaspoon finely grated lemon zest
1 teaspoon Old Bay Seasoning
1 tablespoon fresh lemon juice, plus wedges for serving
Freshly ground pepper
3 tablespoons extra-virgin olive oil
8 cups (about 8 ounces) mixed baby greens

Directions:
Preheat the oven to 400 degrees F. Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted red peppers, parsley, lemon zest and 3/4 teaspoon Old Bay in a bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes.

Meanwhile, make the dressing: Whisk the remaining 2 tablespoons tartar sauce, the lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay, and pepper to taste in a large bowl.

Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes.

Add the greens to the bowl with the dressing and toss. Serve the salmon cakes with the salad, more tartar sauce and lemon wedges.

Crab and Roasted Red Pepper Bisque

Ingredients:

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1/4 cup unsalted butter
1/4 cup flour
4 cups chicken or vegetable stock
1 12-ounce jar roasted red peppers, drained and chopped
1/4 cup tomato paste
1 pound fresh lump crabmeat or canned crab
1 teaspoon Old Bay or Cajun seasoning
1/2 teaspoon cayenne pepper
1 cup heavy cream
2 tablespoons red wine vinegar
2 teaspoons salt

*

Directions:
Heat the olive oil over medium heat and sauté the onion until tender and translucent, about 5 to 7 minutes. Add the garlic and sauté for another minute.
While the onion is cooking, melt the butter over medium-high heat in a large pot. Once the butter is melted, whisk in the flour until smooth and cook for a minute (or until the mixture starts to brown).
Then, add the chicken broth, red peppers, tomato paste, crabmeat (if you want to garnish the soup with crabmeat, reserve a few ounces), Old Bay, cayenne pepper, and onion to the pot. Let the mixture simmer for 10 to 15 minutes or until smooth.
Use an immersion blender to puree the soup until smooth (you could also use an electric blender and puree in batches, returning the soup to the pot when it is pureed).
Add the heavy cream, red wine vinegar, and salt to the pot and let it simmer for 2-3 minutes, or until heated all the way through.
Garnish with crab meat, if you reserved any, and/or a swirl of half and half if desired.  Serves 4