Raspberry Stuffed French Toast

By Rob Carroll on June 23, 2017 in

We all need something a little bit fancy every now and then, and this flatbread French toast, stuffed with raspberries and melty cream cheese definitely qualifies!

This flatbread recipe is a huge contender for our household’s B.B.E., or Best Brunch Ever, award. While I’m usually more of a savory breakfast person, who would totally eat leftover Chinese food or black beans and rice with my morning coffee, my better half likes it sweet and fruity every time.

We meet in the middle with this recipe, though. Black beans and rice are fine and good, but when raspberries appear they win hands down. Raspberries just make any morning special.

And can we talk about pomegranate molasses? I learned about using it on pancakes as a substitute for maple syrup from my friend Amalia years ago, and I haven’t looked back. (Sometimes I even mix the two together a bit!) Pomegranate molasses is used in Middle Eastern cuisine and adds a delicious bit of tartness to sweeter breakfasts like French toast, pancakes, and waffles. It’s easy to find in specialty groceries and lasts forever in the refrigerator, but it won’t take you that long to use a bottle, I bet. I use pomegranate molasses in this other savory flatbread recipe, in case you need inspiration…

My mouth is watering just thinking about making this delicious breakfast! Lightly flavored with lemon, the cream cheese and raspberry mixture, warm and soft inside the toasty flatbread is pure heaven on a plate. A recipe like this, made in the comfort of our own home, can be the perfect antidote to a hectic week. A little French press coffee, some French toast, lots of raspberries, and a little pomegranate molasses is all we need for B.B.E. I hope the weekend comes soon!

-Amy at Flatout

Rustic Italian Flatbread

By Rob Carroll on June 23, 2017 in

Sometimes, simplicity is best. So many restaurants I visit tend to pile on ingredients like they’re going out of style, in an effort to impress, but sometimes I think it can overwhelm the palette. During a recent visit to a well regarded pastificio, my better half and I ordered a single ravioli as an appetizer. When it arrived at the table, it was so buried with micro herbs, slivers of radishes, beets, and nuts, we couldn’t see the ravioli. We had to dig through with our forks, sort of like one does when raking leaves. Every plate we ordered came out covered in “stuff.” It was pretty, but it didn’t always add to the overall taste.

My thought has always been that unless the flavors in a dish could really benefit from an added ingredient, I prefer to keep it as streamlined as possible. And that philosophy carries over into everything, even something as mundane as cheese pizza. Because what’s better, really, than cheese pizza? It’s a staple, even a comfort food, well loved by kids and adults alike. This cheese pizza cooks up in less time than almost any frozen pizza, so there’s no need to buy frozen. You have fresh, with some Flatout!

This flatbread uses good, quality ingredients: Roma tomatoes, oregano, and fresh mozzarella. It’s as simple and delicious as it gets! And not a wafer thin beet slice in site, my friends, I promise. Enjoy!

-Amy at Flatout

Eggplant & Prosciutto Flatbread

By Rob Carroll on June 23, 2017 in

This pizza has been selected as one of our Great for the Grill recipes. When the weather is gorgeous, dust off that outdoor grill and make a flatbread pizza, alfresco, for your hungry party. There’s nothing better than a hint of woodsmoke on your melted cheese, and these flatbread pizzas cook even faster on the grill than they do in the oven. You don’t need a fancy pizza steel (but feel free to use one) for the flatbreads, just a spatula and tongs, tools you already have. It may be time to switch it up and eat pizza from the grill tonight!

Read how easy it is to grill your own healthier, gourmet flatbread pizza below the recipe.

Beautiful eggplant, how I love it! Such an intriguing vegetable, which comes in all shapes and sizes. I especially love the little ones, Indian eggplants, which are about as big as golf balls, and cute as buttons. Or the elusive solid white Fairy Tale eggplant. But for all my eggplant appreciation, I admit I’m still a bit stumped when it comes to cooking with them. It’s not that I don’t know how to cook an eggplant, it’s just that unless I have a specific recipe for them, I don’t usually just grab some, like I would grab a bag of spinach or a hunk of broccoli rabe, to have it on hand for an impromptu side dish.

No matter! If I’m going to be grilling, I will always buy an Italian eggplant to throw whole on the coals once dinner is finished cooking, so the eggplant can roast and get super soft smoky. By the time we walk the dogs one last time before bed, the eggplant is finished, collapsed on the grill, so I carefully wrap it up and store it in the refrigerator overnight. Then in the morning I make baba ganoush with tahini, lemon juice, garlic and olive oil to eat with spiced, baked flatbread chips. But that’s another post altogether!

This recipe calls for a large eggplant, sliced and grilled, then assembled on a flatbread with a couple thin but significant slices of prosciutto di Parma and mozzarella. A little basil too! Classic Italian pizza is coming your way. You’ll love how smoky and delicious this pizza tastes. One large eggplant goes a long way, so this recipe is perfect for company. Open a bottle or two of prosecco and mangia bene!

-Amy at Flatout

Green Chili Chicken Enchiladas

By Rob Carroll on June 22, 2017 in

There’s a Pakistani restaurant close to my house that is open 24 hours a day, and serves up the best, spiciest, cheapest food in the area. It doesn’t hurt that I live near a university, and so it’s always busy with hungry people at all hours of the day or night. My favorite regular order is a rice dish called biryani; I order the green chili chicken biryani, loaded with chunks of chicken and spicy green chilis. Delicious! One order lasts a couple meals, and oh, what meals they are. Well, until just recently, when they changed chefs. The last time I was there, someone in the kitchen went a little crazy with food coloring and all the chicken in my biryani was- wait for it- BRIGHT GREEN. I guess the chef thought the dish should be called “green chicken chili biryani,” not the other way around. The flavor was much the same, but I have to admit, it was a little unsettling to eat green chicken. Later I learned that so many people complained about this, that they might switch back to chicken colored chicken again. Fingers crossed.

In the meantime, I have to get my chili chicken fix somehow! I’m a sucker for green chili everything, and I’m never without at least one can of diced green Hatch chilis in my pantry. Flatout flatbreads make awesome baked enchiladas, so what better way to use them than with some shredded chicken and chilis and invite over some friends? I can feed four people with four flatbreads, and gussy up the enchiladas with an assortment of healthy toppings like chopped scallions, cilantro, pickled onions, or just a squirt of lime to take the edge off the heat.

I don’t even need green food coloring, how about that? We can save that for, well, something. Anything but chicken.

-Amy at Flatout

Savory Snack Mix

By Rob Carroll on June 15, 2017 in

We make this tasty baked snack mix on a regular basis, using chickpeas, herbs, spices, a hint of parmesan cheese, and ProteinUp flatbread for a midday nosh.
Make Extra! Double the recipe to prep extra snacks for the week. Just make sure to store in an airtight container. Thanks, Amy!

Italian Breakfast Panini

By Rob Carroll on June 15, 2017 in

Amy’s recipe for an Italian style flatbread panini is a great way to start any morning. Tomatoes, basil, mozzarella, and egg, nestled inside a whole grain flatbread and grilled to perfection, there are few things better. No Panini Press? No problem! Use a cast-iron grill pan, pressing the lid of a pot on top of the sandwich to form grill marks.
Thanks, Amy!

Picnic Wrap

By Rob Carroll on June 14, 2017 in

Few things are better than a well made spinach salad, especially one loaded with chicken, sweet strawberries, pecans, and goat cheese. This flatbread wrap has that in spades, plus it’s easy to eat almost anywhere, from car seats to checkered blankets.

Is it a salad? Is it a sandwich? The perfect picnic food may, in fact, be somewhere in-between, thanks to flatbread. Our video gets to the heart of the matter:

If you love eating outdoors, you’ll #FlatoutLove this picnic wrap!

Poke Cups

By Rob Carroll on June 14, 2017 in

The most delicious and adorable party food ever…may we introduce the poke cup? Flatbread circles baked in little muffin tins, then filled with the coolest, hottest food trend this summer: sushi grade fish poke. We used salmon, but tuna works too… just make it fresh, fabulous, and with flatbread! Let our video take you through the steps:

As you can see, with a few beautiful ingredients and very little effort, you’ll have a sophisticated and fun first bite to bring to any party or gathering.

Okay, poke!

Two Minute Hummus Wrap

By Rob Carroll on June 10, 2017 in

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Suggested Products Archives: Light - Original

Raspberry Stuffed French Toast

Rustic Italian Flatbread

Eggplant & Prosciutto Flatbread

Green Chili Chicken Enchiladas

Savory Snack Mix

Italian Breakfast Panini

Picnic Wrap

Poke Cups

Two Minute Hummus Wrap

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