THE SPICED UP HAWAIIAN

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RECIPE

INGREDIENTS

• 6 Naan Rounds
• 1 Cup Tomato Sauce
• 2 Cups shredded Mozzarella Cheese
• 20 Small Brussels Trimmed
• 4 slices Bacon diced and cooked until crispy
• 1 1/2 Tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• Pinch of Crushed Red Pepper Flake
• 1 Cup French Fried Onions (optional)
• 1 Cup shredded Parmesan Cheese

DIRECTIONS

Preheat the oven to 400 degrees. Using a food processor with a slicing blade or the slicing side of a box grater, shred the Brussels Sprouts. Spread the shredded Brussels Sprouts on a baking sheet and drizzle with the olive oil. Season with the Salt, Pepper, and Crushed Red Pepper Flake and toss to coat. Bake for 20 minutes, stirring half way through until crispy. Set aside. Place the Naan Rounds on a baking sheet lined with parchment. Spread about a Tablespoon of Tomato Sauce on each round. Top with about 2 1/2 ounces of shredded Mozzarella followed by about a Tablespoon each of the Bacon pieces and Crispy Brussels Sprouts. Sprinkle with a few French Fried Onions (if using) and top with about 1 Tablespoon of shredded Parmesan Cheese. Bake for 15 minutes until browned and crispy. Slice each Bacon Brussels Sprout Snacker into 4 bite sized wedges and top with Creamy Balsamic Vinegar Sauce*

*CREAMY BALSAMIC VINEGAR SAUCE

In a bowl, mix together 1/2 Cup of Balsamic Glaze, 1/4 Cup of Sour Cream and 3 Tablespoons of Half and Half. Drizzle over the Bacon Brussels Sprouts Snackers….And Snack!

RECIPE

INGREDIENTS

• 1/2 pound Chorizo
• 3 ounces Mushrooms sliced
• 1/2 Red Bell Pepper cut into strips
• 1 Banana Pepper cut into strips
• 2 Scallions (white part) sliced
• 1 Pillsbury Pizza Crust
• 3/4 Cup French Onion Dip or other Spreadable Cheese
• 1 Cup Shredded Mozzarella Cheese

DIRECTIONS

Pre-heat the oven to 400 degrees. Unroll the Pizza Crust onto a baking sheet lined with parchment and sprayed with non stick cooking spray. Par bake the crust 8-10 minutes. Crumble the Chorizo into a skillet and cook over medium heat for 10-15 minutes until fully cooked. Using a slotted spoon, remove the chorizo from the skillet and transfer to a plate lined with a paper towel. Leave some of the fat in the pan and add the vegetables. Cook the Peppers, Mushrooms and Scallions for 5-10 minutes until slightly softened. Remove from the heat. If the Onion Dip or Cheese Spread is somewhat firm, transfer to a microwave safe bowl and microwave for 30 seconds to soften, If the Onion Dip is spreadable, skip this step. Spread the Onion Dip or Cheese Spread in an even layer all over the Pizza Crust. Top with the Chorizo, Mozzarella Cheese and the Vegetables. Bake for 15 minutes until nicely browned and bubbly.

RECIPE

INGREDIENTS

• 1 Naan Flatbread or Traditional Pizza Crust
• 1/3 Cup Roasted Garlic mashed with 1 teaspoon Truffle Salt
• 1 handful Baby Spinach Leaves
• 3 Cremini Mushrooms coarsely chopped and sautéed in 11/2 Tablespoons Truffle Oil
• 2 San Marzano or Roma Tomatoes cut into 3/4 inch pieces
• 3-4 canned Artichoke Hearts drained and quartered
• 1/4 Red Onion sliced thin
• 1/2 Cup Pine Nuts toasted
• 1 Cup Shredded Mozzarella Cheese
• 1/2-3/4 Cup Crumbled Goat Cheese

DIRECTIONS

Pre-heat the oven to 400 degrees. Place the Naan or Pizza Crust on a baking sheet lined with parchment. Spread the Truffled Roasted Garlic all over the crust using your fingers to break up the cloves further and pressing to spread it evenly. Top the crust with the Mozzarella Cheese followed by the Spinach leaves, Sautéed Truffled Mushrooms, Tomato pieces, quartered Artichoke Hearts and diced Red Onion. Sprinkle all over with Goat Cheese crumbles and toasted Pine Nuts. Bake for 20 minutes until the vegetables are tender and crust is nicely browned. Slice and Serve.

RECIPE

INGREDIENTS

• 1 Naan or Traditional Pizza Crust
• 4 ounces Ground Beef cooked and crumbled
• 1/4 Cup Tomato Sauce
• 1 1/2 Cups Cheddar and Mozzarella Cheeses mixed
• 1/4 Sweet Onion sliced
• 8-10 Dill Pickle Slices
• 1 Cup Shredded Lettuce 
• 2 Tablespoons Sesame Seeds (optional)
• 1/2 Cup Special Sauce*

*SPECIAL SAUCE

In a bowl mix:

• 1/2 Cup Mayonnaise
• 1 Tablespoon Sweet Pickle Relish
• 2 Tablespoons Ketchup
• 1 Tablespoon Yellow Mustard
• 2 Tablespoons White Wine Vinegar
• 1 teaspoon Dehydrated Onion
• 1/2 teaspoon Garlic Powder

Best to make the Special Sauce the day before

DIRECTIONS

Pre-heat the oven to 425 degrees. Place Naan or Traditional Pizza Crust on a baking sheet lined with Parchment. Spread the Tomato Sauce in an even layer over the crust. Top with Cheese, Ground Beef, Onion and Pickle Slices. Bake for 20 minutes until browned and bubbly. Top the Flatbread with 2-3 Tablespoons of Special Sauce, the Shredded Lettuce, 2-3 more Tablespoons of Special Sauce and the Sesames Seeds. Slice and Serve.

RECIPE

INGREDIENTS

• 1 Naan Flatbread or Traditional Pizza Crust
• 1/4-1/2 Cup Vegetable Spread (such as Philadelphia or Tillamook)
• 1-1/2 Cup of Your Favorite Summer Vegetables diced (I used Tomato, Zucchini, Bell Peppers, Corn, and Red Onion)
• 1 Cup Shredded Four Cheese Blend or Mozzarella Cheese
• 1/4 Cup Shredded Parmesan Cheese
• Chopped Fresh Herbs (for garnish)

DIRECTIONS

Pre-heat the oven to 400 degrees. Place the Naan or Traditional Pizza Crust on a Baking Sheet. Spread the Vegetable Spread all over the crust in a nice even layer. Top with the Four Cheese Blend or Mozzarella followed by the Tomato, Zucchini, Bell Peppers, Corn and Red Onion. Sprinkle with the Parmesan Cheese. Bake for 20 to 25 minutes until Browned and Bubbly. garnish with Fresh Herbs and Serve.

RECIPE

FOR THE PESTO

INGREDIENTS

• 4 Cloves Garlic peeled
• 1/4 Vidalia Onion cut into chunks
• 1/2 Cup Pecan Halves
• 1/2 Cup Shredded Parmesan Cheese
• 1/2 Cup Fresh Basil Leaves
• 1 Cup Cleaned Mustard Greens ribs removed
• 1 teaspoon Honey
• 1 teaspoon Lemon Juice
• 1/4 to 1/2 Cup Olive Oil

DIRECTIONS

Place the onion and garlic in the bowl of a food processor and pulse into a fine minced consistency. Add the remaining ingredients except the Olive Oil to the food processor and pulse, scraping down the sides of the bowl often until all of the ingredients are finely minced and well incorporated. Remove the feed tube and with the machine running, add the Olive Oil in a steady stream. Continue to process, scraping down the sides of the bowl often until the Pesto has reached the desired consistency.

MAKE THE FLATBREAD

• 1 Naan Flatbread or Traditional Pizza Crust

TOPPINGS

• 1/4 Cup Mustard Greens Pesto
• 5-6 Sea Scallops cut into medium sized pieces
• 1 Roma Tomato sliced
• 1/4 cup Red Onion Sliced
• 3/4 Cup Shredded Mozzarella Cheese

DIRECTIONS

Pre-heat the oven to 425 degrees. Place the Naan or Pizza Crust on a baking sheet lined with parchment. Spread the Pesto evenly over the crust. Top with the Scallop pieces and Cheese. Add the Tomato and Onion slices. Bake for 20 minutes until browned and bubbly.

RECIPE

INGREDIENTS

• 1 Naan Flatbread or Traditional Pizza Crust
• 1/4 Cup Marinara Sauce
• 1 Cup Shredded Smoked Gouda
• 4 Strips Cooked Bacon crumbled
• 1 Roma Tomato Diced
• 1 Leek sliced into thin strips, rinsed and drained
• 1 Cup Canola Oil (for frying the leeks)

DIRECTIONS

Prepare the leeks by slicing off the root end and the green end. Slice the leek in half lengthwise and slice each half into thin strips. Rinse well and drain. Place on a clean towel and squeeze dry. Heat oil in a sauce pan or fryolater and fry the leeks in small batches stirring occasionally 2-3 minutes until crispy. Remove from the oil with a slotted spoon and drain on paper towels. Season with salt while they are still hot.

Place a Naan or Traditional Pizza Crust on a Baking sheet and pre-heat the oven to 400 degrees. Top the Naan with Marinara Sauce followed by the cheese, bacon, tomato, leeks and a little more cheese. Bake for 20 minutes until bubbly and crispy. Slice and Serve.

RECIPE

INGREDIENTS:

FOR THE SALAD:

• 2/3 Cup finely diced Red Onion
• 2/3 Cup finely diced Cucumber
• 2 Tablespoons chopped Fresh Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• Pinch Crushed Red Pepper Flake
• 1/4 Cup Sour Cream
• 1 Tablespoon Balsamic Vinegar

FOR THE FLATBREAD

• 1 Store Bought Naan Flatbread or Traditional Pizza Crust
• 2 Small Plum Tomatoes sliced to 1/4 inch thickness
• 2 Tablespoons Greek Yogurt
• Salt and Pepper to Taste
• 1 teaspoon Dried Dill 
• 1/2 Cup Roasted Red Peppers
• 1/4 Cup Sliced Black Olives
• 1 Cup Packed Baby Spinach Leaves
• 2/3 Cup Chopped Artichoke Hearts drained
• 1 Cup Crumbled Feta Cheese
• Oil for drizzling

FOR THE GARNISH

• 1/4 Cup Fresh Basil cut into a Chiffonade or Chopped. For the chiffonade, stack the fresh basil leaves and then roll them into a cigar shape. Using a sharp knife, slide the knife through the basil roll at 1/8 to 1/4 inch intervals creating ribbons of basil.

DIRECTIONS

Combine all of the Salad ingredients and blend well. Refrigerate for1 hour or overnight. Assemble the Pizza starting with placing the Naan on a baking sheet and pre-heating the oven to 400 degrees. Spread the yogurt thinly all over the Naan. Top with the tomatoes and season them with the salt, pepper and dill. Drizzle with roasted garlic or olive oil. Top the tomatoes with the spinach, followed by the artichoke hearts, roasted red peppers, black olives, and feta cheese. Drizzle with a little more oil and bake for 20 minutes. While the Flatbread is in the oven, chop or chiffonade your basil. When the Pizza is done, slice and top with the cucumber and onion salad and garnish and serve

RECIPE

INGREDIENTS:

• 1 Cup Cooked Shredded or Cubed Chicken
• 1 Cup Broccoli Florets Par-Cooked
• 1 Cup Shredded Mozzarella Cheese
• Roasted Garlic Oil or Olive Oil (for drizzling)

SAUCE

• 2 Tablespoons Butter
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Teaspoon Dried Basil
• Dash of Ground Nutmeg
• Pinch of Crushed Red Pepper Flake
• 1 Tablespoon Minced Garlic
• 1 Tablespoon All Purpose Flour
• 11/2 Cups Half and Half or Cream
• 1 teaspoon Chicken Base or 1 Bullion Cube
• 3/4 Cup Shredded Parmesan Cheese

DIRECTIONS

Heat the butter in a small sauce pan over medium heat. Season with the salt, pepper, basil, nutmeg, and red pepper flake. Add the garlic and stir continuously for about 1 minute. Sprinkle with the flour and continue stirring for an additional 2 minutes. Add the half and half and continue stirring until the sauce begins to thicken. Add in the parmesan cheese and continue to stir until the cheese is melted and the sauce is thickened and smooth.

ASSEMBLE THE FLATBREAD

Place the Naan or a traditional pizza crust on a baking sheet. Pre-heat the oven to 425 degrees. spread the Alfredo sauce in a thin even layer to coat the entire crust. Top with the cooked chicken and drizzle with a little more sauce. Sprinkle the Mozzarella all over the chicken. Top with the broccoli florets. Drizzle the flatbread with whatever oil you are using. Bake for 20 minutes until browned and bubbly. Slice and Serve.

RECIPE

INGREDIENTS

• 1 Puff Pastry Sheet
• 1 Bunch Asparagus woody ends removed
• 2 Roma Tomatoes Diced
• 1 Cup of your favorite Garlic and Herb Cheese (like Boursin)
• 2 Tablespoons Olive Oil
• 1 Cup Shredded Parmesan Cheese
• Salt and Pepper to taste

DIRECTIONS

Pre-heat the oven to 425. Roll out the Puff Pastry Sheet onto floured surface into a 1/8 inch thick rectangle. Transfer the puff pastry to a baking sheet lined with parchment. Using a knife, score  a 1/2 inch border all the way around the sheet. Warm the Garlic and Herb Cheese in the microwave for 20 seconds until it is creamy and easily spreadable. Spread the Garlic and Herb cheese in an even layer on the surface of the pastry sheet staying inside of the scored border. Lay the Asparagus spears in even rows on the tart. Sprinkle with the diced Tomatoes filling in the gaps in the Asparagus rows. With a pastry brush, brush the olive oil all over the vegetables. Sprinkle with the shredded Parmesan Cheese. Finish with freshly ground Pepper (optional). Bake the Tart for 25 minutes until puffed and slightly browned. Run a spatula underneath the tart to make sure the bottom is cooked through. Slice and serve hot or it can be enjoyed at room temperature as well.

RECIPE

INGREDIENTS

1 Naan Tandoori Flatbread

1 or 2 Ears of Corn

1 Jalapeno Pepper Seeded and Diced

1 Roma Tomato Diced

1 Tablespoon Minced Red Onion

1 Cup Queso Fresco or Cotija Cheese

FOR THE CREMA

1/2 Cup Sour Cream

1/2 Cup Mayonnaise

1 Tablespoon Lime Juice

2 Tablespoons Chopped Fresh Cilantro

DIRECTIONS

Spread the Crema in an even layer over the Naan. Top with Cheese, Corn, Tomato, Jalapeño, and Onion. Sprinkle with a little more cheese. Bake at 400 degrees for 20 minutes until slightly browned and bubbly. Let the Flatbread rest for 5 minutes. Slice, drizzle with a little more Crema and serve.

RECIPE

INGREDIENTS

FOR THE SAUCE

• 1 Tablespoon Canola Oil
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Dried Cilantro
• 1 Tablespoon All Purpose Flour
• 2 Cups Milk or Half and Half
• 1 Tablespoon Chipotle in Adobo Puree’

DIRECTIONS

Heat oil in a saucepan over medium heat. Season with Pepper and Cilantro. Sprinkle the flour over the hot oil and stir to blend. Cook and stir for 5 minutes. Add the Half and Half and continue stirring until the sauce begins to thicken. Stir in the chipotle in adobo puree and continue stirring until the sauce reaches the boiling point and is nicely thickened.

FOR THE KALE CHIPS

• !/2 Bunch of Kale, Tough Stems Removed and Torn into Bite Sized Pieces
• Olive Oil
• Salt

DIRECTIONS

Place the torn kale on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss. Bake at 350 degrees 15 to 20 minutes until the kale is slightly browned and crisp.

FOR THE PIZZA

• 1 Naan orTandoori Flatbread
• 1/2 to 3/4 Cup of Chipotle Cream Sauce (above)
• 1 Large or 2 Small Plum Tomatoes Diced
• 3 Strips Bacon Cooked and Crumbled
• 1 Cup Shredded Swiss Cheese

ASSEMBLE THE PIZZA

Place the flatbread on a baking sheet and pre-heat the oven to 400 degrees. Spread the sauce in an even layer over the crust. Sprinkle with the shredded Swiss. Top with the tomatoes and bacon. Bake for 20 minutes until browned and bubbly. Crumble the kale chips generously all over the pizza. Slice and Serve.