Suggested Products Archives: Italian Herb

Real Onion Dip with Spiced Chips

Let’s talk dip! Summer brings pool parties, picnics, meet-ups, and potlucks, so there’s always an event or activity to look forward to on the calendar. Each one that asked for us to bring a dish would cause me to pour through cookbooks and recipes, looking for just the right appetizer for a crowd. Then a lightbulb went off in my head, and I never had a problem bringing a dish again.

Ever since I started making my own dips with baked flatbread chips, people ask me for the recipes all the time. And it’s just so easy! The beautiful thing about making your own chips and crackers using flatbread is that you can control the size, shape, flavor, and seasonings you use, if any. High quality crackers are all the rage at gourmet stores for upwards of $6/box, so making your own definitely pays off.

And the options are endless, in terms of flavor combinations. Got a jar of your favorite spicy hummus in the refrigerator? Kick it up a notch with Sriracha brushed chips, or take the heat down a bit with chips squeezed with lemon juice and chopped parsley. Flatbread can be savory, salty, spicy, or sweet.

It’s Vidalia onion season right now, so I bought a huge bag of fabulous onions for very little money at the market, and it’s got me thinking about…onion dip. Not the little packet you buy at the store, either. Real, honest homemade onion dip with smoky, spicy flatbread chips for this weekend’s summer block party. The chips bake up fast in the oven. The onion dip takes a little longer but the results are definitely worth it!

My only advice is to make more than you think you’ll need, because these babies go fast with a dip this good. The more caramelized onions the better, but if you made too many, use the rest on a burger or a pizza; it’d be a shame to let them go to waste.

Party on!

-Amy at Flatout

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Mediterranean Roasted Chicken Wrap

There are a few things I think we, as humans, take for granted living in the modern world. Just a couple, off the top of my head: plumbing. Let that one sink in (pun intended!) a moment. This is a big one, right? Where would we be without plumbing and especially sewers? Not very clean, and not very happy, that much I know.

Another one is a little different: the roasted grocery store chicken. The humble bird, freshly roasted just for you, waiting in his little plastic box under the orange lights? We didn’t have that even 30 years ago! Seriously, my mom would buy us TV dinners when she didn’t have time to cook, and those things, as gross as they were in their little molten foil compartments, were considered awesome. A TV dinner “dessert” was a fruit cobbler of some sort, gelatinous and inedible. But a roasted bird is a veritable feast by comparison, just waiting for you to bring it home and pick it apart (wing tips first, then maybe a drumstick) and turn it into mind blowing flatbread recipes. Thank goodness for roasted chicken.

I will buy a whole roasted chicken at the store, just so that I can make this flatbread wrap, I love it that much. I think some of you may know my passion for olives, tapenade, and Mediterranean flavors in general, so this flatbread wrap hits all the right buttons for me. If you’re lucky enough to have leftover tapenade from this recipe, (link to tapenade recipe in same group) then making this wrap is a no-brainer.

If you’re really counting every point and calorie, fat-free mayo works week in this recipe, too, because we’re adding the robust tapenade. Be sure not to skimp on the arugula and the sun dried tomatoes, though, in order to get all your veggies in. And while you eat it, be thankful that you live in a world with roasted chickens and plumbing. Well, you really don’t have to think about plumbing while eating…just chicken.

-Amy at Flatout

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Liverwurst Wrap

I’m not going to defend my love of liverwurst here, mostly because we are all adults and if we like something, we like it, and if we don’t, we probably know it already, and we usually avoid it. So if you’re still reading, you probably like liverwurst (almost) as much as I do. We are in the Flatbread Liverwurst Love Zone, now, from here on out.

I fell in love with liverwurst at a very tender young age, when my parents would take me to the butcher for cold cuts and meats. Yes, we went to a butcher for our meat, a bakery for our bread, a produce place for our fruit and vegetables, and a regular grocery store for everything else, like coffee and plastic bags. Sounds fancy or unusual, but that’s how it was, everyone did it. My mom would bring home paper wrapped packages of freshly sliced meat and arrange them in a Tupperware container to store in the refrigerator (not an icebox, I’m not that old!) and we would use it all to make our lunches.

The butcher shop, still in business to this day, is hands down one of my favorite places in the whole world. First of all, the smell when you walk into the shop is intoxicating, especially if they’re smoking meat that day. Giant enamel and glass meat cases filled with goose, sausages, bratwurst, smoked and fresh. Huge paintings of cows and sheep in pastoral settings hanging on the wall, Swiss cow bells draped here and there. Everything is still wrapped in paper by men and women who know the trade, their cuts, and how things are made. It’s pure heaven.

They make their own liverwurst, smoked and fresh, so whenever I visit, I make sure to have them make me a liverwurst sandwich on rye with yellow mustard. Simple and delicious. If you like pâté, you’ll love this fresh liverwurst.

This flatbread wrap uses the sausage like you would a fine pâté, with all the trimmings: pickles, wholegrain mustard, and onion. It’s a totally satisfying lunch, all wrapped up in the flatbread of your choice. In a word: yum.


-Amy at Flatout

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Lamb Meatball Wrap with Grapes and Minted Yogurt

Meatballs are so versatile and they’re the perfect party food: easy to make, easy to cook, easy to serve, and easy to eat. My grandmother could make meatballs for a hundred in just a couple hours, or so she claimed, but she held her family recipe for party meatballs guarded closely, only passing down the recipe to her immediate family. I will tell you her secret sauce recipe though, mostly because you’ll never ever believe it: equal parts grape jelly and yellow mustard, heated. For real. You could make my grandmother’s famous sauce using ingredients you’d find in a school cafeteria. When I found out, I was floored. So much for secret ingredients!

Anyways, our family loves a good meatball, and I bet yours does too. Why don’t you switch it up and make a gently spiced lamb meatball for your next flatbread wrap? They cook up great in batches, so make enough to share. If I know they’re going into a flatbread, I make longer, oval shaped patties instead of the ball shape, because I find that they’re easier to eat in a wrap sandwich.

The savory mint and garlicky yogurt sauce makes this flatbread wrap shine with clean, fresh flavors. The grapes add some sweetness and texture, and the arugula is in there because a) it’s spicy and b) good for you, much better for you than regular old lettuce. Wild greens like rocket and dandelion greens have mountains more nutritional value than almost any other lettuce, fun fact. And my grandmother would approve of that.

-Amy at Flatout

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Cranberry Turkey Wrap

I suppose it’s good, motherly advice to avoid grocery shopping when you’re hungry. But what if (like me) you’re always thinking about food? And what if (like me) you’re always planning a dinner or party, even if it’s only imaginary? Seriously, I have dishes that I’m saving just for the right luncheon! Somewhere in my stash is a fabulous little set of porcelain fish shaped dishes that would look perfect filled with a cold seafood salad. I guess I’m just that kind of girl, when it comes to dinner parties, always dreaming up the perfect something in the future. (And a little bit of a tableware hoarder, too.)

But back to the grocery shopping. Even if I’m not famished, I’m always at least a little peckish, so we tend to have a healthy grocery bill. After all, you never know who might pop in for a visit. And in November, with turkey season, I tend to go big and go home, never one or the other. I buy the biggest turkey I can find and so we can feed everyone and then some come Thanksgiving. A big turkey is a good plan that almost never backfires in the leftovers department. Guests love being able to take home some bird without cooking one themselves, and there’s still enough for you and yours for a few days of turkey flatbread wraps, turkey enchiladas, and turkey tacos.

Turkey is lean protein and quite good for you, and this flatbread recipe uses the best of the dinner leftovers to make a simple but tasty wrap. I made one just last year using a slice of brie from the appetizer tray, a spoonful of cranberry relish, some shredded turkey, and salad greens, well, because you should. The greens fill the flatbread out nicely and (if you have arugula) give a nice spicy boost to all the other ingredients.

So whether you are in charge of hosting, or simply want a whole bird for yourself when you get home for all the wonderful leftovers that can be had, grab some flatbread and keep your calories in check while you’re eating delicious food. And try not to hit the grocery store on an empty stomach, like my momma always said.

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Tahini Lamb Wrap

My college friend Carol got me hooked on lamb, which, as I write this, makes lamb sound like some sort of illicit substance. I guess it was, to me, who at that point in my life had only tasted overcooked lamb roast at Easter: big grey slabs covered in bright green mint jelly, in order to make the bites more palatable. (Which reminds me that I should make a flatbread wrap with mint jelly, just as some sort of nostalgic challenge.)

At Carol’s, she made lamb right. It was juicy and rare, mouthwateringly good. Mint jelly didn’t touch the stuff, but cumin did, and coriander, and chilis, garlic, and lemon juice. She used unusual, less expensive cuts too, not just fancy lamb chops. We would roast lamb shoulder whole or in slices like big steaks on the grill. She would braise shanks in wine with preserved lemon until the meat fell off the bone, begging to be eaten. We’d mop up the drippings with flatbread. During that time, lamb became my favorite protein.

And it still is! If I’m feeling flush, I’ll find a CSA or a farmer who is selling lamb at the right time in the season and splurge on a whole one. Farm raised lamb is about as good as it gets. The first time I ever did this, I met the farmer in an empty parking lot on a Saturday morning, my pocket full of cash, and his trunk full of a couple brown cardboard boxes with all those wonderful cuts inside, wrapped up. It felt like a covert operation, which is in keeping with the whole theme.

Maybe you already know how great a roasted leg of lamb can be, and maybe there are occasions when you have a little leftover roast or shoulder and you need that lamb fix. This flatbread recipe makes your lamb shine with tahini and orange juice, tomatoes, and some sharp feta. One bite and you’ll be hooked. Just don’t blame Carol, blame me!

-Amy at Flatout

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Turkey 2.0 Wrap

My family honors and reveres the Turkey at Thanksgiving, and we will often go to great lengths to protect it. You may already know that we tend to buy the biggest bird around, no matter the size of the party, because it’s fun to make meals with all the leftovers. Thanks goodness for flatbread!

One Thanksgiving when I was a kid, My Aunt Ethie came for dinner. She was my mom’s older sister, and was this little tiny woman who brought her Schnauzer everywhere with her. The house was full of people, kids, and dogs, which was totally normal for us. As we were eating, the dogs all found their spots on the floor and settled in, patiently waiting for any little morsel that might drop.

Our big old sheepdog Maggie had taken up residence closest to the table, snoring peacefully by the end of dinner. All of a sudden, after dinner, Ethie got out of her chair, grabbed the turkey platter with both hands, and started for the kitchen. She didn’t make it very far, though, because Maggie was right behind her, still sleeping. Ethie began to fall ever so gently, almost in slow motion, backwards over the dog, holding the turkey platter perfectly upright, until she was sitting on the dog, who had unwittingly cushioned both my aunt and the turkey.

Our family watched all this happen with wide eyes. There wasn’t anything we could do until she landed. It all happened so gracefully that it almost looked intentional. There she was, on the floor, turkey in tact, her legs draped over a giant dog. We got her up soon enough and poured her another glass of wine to soothe her ego. No harm, no fowl!

This flatbread wrap is a fresh, clean, veggie packed meal tailor made for turkey leftovers. The hoisin mayo packs a nice little salty umami punch. Try it today if you’ve got some leftover turkey or rotisserie chicken. Just watch what’s behind you, when you get up from the table!

-Amy at Flatout

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Asian Chicken Wrap

Katie Serbinski of Mom to Mom Nutrition whips up these chicken wraps using the trifecta of Asian ingredients: sesame oil, soy sauce, and rice wine vinegar. Then she adds lots of fresh veggies for some serious crunch. Add your own hot sauce, if you like it spicy! Visit Katie’s blog for more fun recipes! Thanks, Katie!

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That’s a Summer Wrap!

This weekend the little app on my phone said that the temperature was 93, but “felt like” 108. How on earth is that even possible? Even our dogs had to be dragged outside, but pulled back towards the door just as soon as they could. Dog days, indeed. Normally they avoid sprinklers, but this weekend they were looking for them to run under, just so they could get a little extra water on their heads.

On days like this, it’s difficult to find food to eat that is light enough, cold enough, and wet enough, in order to keep the body hydrated. One can only drink so much water and iced tea; it’s nice to get some water from cool, crisp fresh vegetables, too.

This flatbread wrap is just the thing for too-hot days and nights during those hot summer dog days. Grab some flatbread and a rotisserie chicken on the way home and this dinner practically makes itself with minimal effort and less time in the kitchen. Plus, there’s an easy, creamy, spicy goat cheese and avocado dressing you will love to put on everything from flatbreads to salads.

Let this recipe be your basic guide. Of course, if you have some zucchini instead of a cucumber, use it. Or no cherry tomatoes but one big yellow tomato from a neighbor’s garden, by all means. Fresh herbs? Great, throw them in. No mistakes here. Thinking when it’s hot out takes work, darn it, and we can’t afford to break a sweat when it feels like 108. Just fill the flatbread in front of you with as many different cool, crisp vegetables as you can, a little chicken for protein, and voilà, dinner!

If it’s as hot, or even hotter, where you are, then run under the sprinkler after eating. Be sure to get your head wet!

-Amy at Flatout

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