Epic Chicken Flat Bread

My favorite recipe from Epic Restaurant in SLC.

Pizza dough, store bought or ChesseBoard recipe from blog
White Cheddar Cranberry cheese
4 chicken breasts, boneless, skinless
Pecans
Parsley Aioli

Salt and pepper chicken breast. Heat pan over medium height heat. Add olive oil and then chicken. Cook about 10-15 minutes until cooked through, flipping half way through. When cooked, set aside
on a cutting board to rest. When rested slice thinly.

For flat bread, heat a griddle to med/high heat.  Make golf ball size pieces of dough. Roll each small ball thinly and place on griddle to cook, flipping when cooked on first side. Keep warm in oven until ready to serve.
     Optional, cook dough according to directions pizza style. I like thin individual breads for people to make themselves but it could be cut into personal sizes.

Parsley Aioli

2 cups canola oil
1 bunch flat leaf Italian parsley
1/8 cup white balsamic vinegar
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup egg yolk
1-3 garlic cloves depending on your taste
1 TB sugar

In a blender or food processor blend everything well except the oil. Slowly add the oil in through the top area to blend smoothly and completely. It should be on the thick side like a mayonnaise.

To make flat breads:
Top bread with aioli. Layer on chicken, cheese and pecans.



Enjoy!

Submitted by: Kam

Creamy White Balsamic Dressing

This recipe doesn't have specific measurements. A typical vinaigrette has a 1 to 3 ratio vinegar to oil. I make my vinaigrettes to taste. This is a great basic dressing and can be made creamy or not.

White Balsamic Vinegar
Salt
Pepper
Dijon mustard
Sweetener (sugar, honey, agave)
Cream, enough to make the dressing thicker and creamier

This is great on a super basic mixed spring greens and a little salt and pepper.

Iceberg Lettuce with Cucumber Dressing

1 large head iceberg lettuce, chilled
1 large cucumber, peeled seeded and finely chopped (2cups)
1 medium sweet yellow onion, finely chopped (1/2 cup)
4 oz. sour cream
4 oz. plain yogurt
1/4 cup snipped fresh mint
1 TB white wine vinegar
1 tsp. dill seed, crushed
1 tsp. salt
1 tsp. sugar
1/2 tsp. fresh ground black pepper
6 cherry tomatoes

Peel outer leaves from the lettuce. Remove core. Rinse thoroughly and drain. Cut into 6 wedges. Place on a serving platter and chill for up to 4 hours.

For dressing:
In a medium bowl combine cucumber, onion, sour cream, yogurt, mint, vinegar, dill seed, salt, sugar and pepper. Stir to combine. Chill for at least an hour.

To serve, spoon dressing over each wedge. Garnish with a cherry tomato. Sprinkle with additional dill seed if desired.

Makes 6 servings


Submitted by Juli

Roasted Pear and Romaine Salad

2 tsp olive oil
3 firm but ripe red pears, cored and cut into wedges
3 hearts of romaine, chopped
1/4 cup croutons
3/4 cup pecans, toasted and candied
6 oz. blue cheese
2 TB freshly grated Parmesan cheese

Creamy French Dressing:
1/3 cup mayonnaise
1/4 cup olive oil
1/4 cup sugar
1/4 cup red wine vinegar
1 TB mustard
1/2 tsp salt
1/2 tsp black pepper
Combine all ingredients into a blender until blended. Cover and refrigerate.

Prepare creamy french dressing. Preheat broiler. Brush pan with oil. Arrange pears in a single layer on pan. Roast pears for about 20 minutes or until lightly browned and crisp on the edges. Turn and roast 8-10 minutes longer. Set aside until ready to serve. Meanwhile toast the pecans and candy by lightly coating with sugar or maple syrup. Mix romaine, croutons, pecans, blue cheese and pears. Add dressing to taste. Sprinkle with Parmesan cheese.

Pomegranate Spinach Salad

1 pkg. (6oz.) freah baby spinach
1/2 cup swiss cheese, shredded
1/3 cup slivered almonds, toasted
1/2 cup pomeganate seeds

Dressing:

3 TB canola oil
2 TB sugar
2 TB white vinegar
3/4 tsp poppy seeds
1/4 tsp salt
1/8 tsp dry mustard

In a large bowl, combine the spinach, cheese, almonds and pomegranate seeds. In a blender, combine the dressing ingredients; cover and process until blended. Drizzle over the salad and toss to coat.

Grilled Salad with Balsamic Dressing

1 red bell pepper
1 yellow brown pepper
1 red onion
2 small zuccini
mushroom, portabellos are great for grilling
romaine lettuce
goat cheese
optional: flank steak or chicken or other protein

Grill veggies except for lettuce. chop up and add to serving bowl. Grill protein in serving and put in bowl. Add lettuce and goat cheese. Use balsamic dressing to taste.

Balsamic Dressing:
1/4 cup balsamic vinegar
3/4 cup olive oil
1 clove garlic, smashed
1 tsp dijon mustard
salt and pepper to taste
can use a little honey to taste to sweeten a little if needed.

Mix everything together except oil. Then slowly stir whisk in oil the emulsify.

Cumin Salad Dressing

There are no exact measurements. This recipe is made to taste.

Lemon juice
cumin
coriander
salt
pepper
ground flax (optional)
olive oil

This dressing is great for a salad going with mexican food. Also great over avocados.

Farmers Salad

lettuce
grapes, cut in half
apples, chopped
strawberries, cut in slices
blue cheese
candied pecans (heat in pan with maple syrup or sugar. Caramelize and let cool.)
chicken, cooked and chopped
Balsamic dressing.

Mix everything and toss with dressing.

Submitted by: Kamdyn

Easy Salad

1 bunch romaine lettuce, chopped
1 head iceberg lettuce, chopped
1 pint cherry tomatoes, cut in half
swiss cheese, grated
bacon, crispy
slivered almonds, toasted

Dressing:
1 Pkg. Good Seasonings Italian Dressing Mix
1 clove garlic, grated or pressed in garlic press

make dressing according to package directions using red wine vinegar and add garlic. Mix

Mix everything together and and toss with dressing.

Submitted by: Kamdyn

Italian Dressing

1/2 c. white vinegar
1/3 c. water
4 tsp. sugar
2 tsp. lemon juice
2 tsp. garlic salt
2 tsp. onion salt
2 tsp. pepper
2 tsp. parsley
1/2 tsp. each basil, oregano and thyme
1 c. olive oil

Mix in blender or shake.

Submitted by: Heidi

Ranch Dressing

1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
2 tsp. onion powder
1/4 tsp. thyme
4 TB. parsley
1 qt. buttermilk
1 qt. Best Foods mayo

Blend everything together

Submitted by: Heidi