Tag Archives | cream cheese

Real Onion Dip with Spiced Chips

By Rob Carroll on July 24, 2017 in

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

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

Smoked Salmon Nosh-it

By Rob Carroll on April 21, 2017 in

One of my favorite memories of my dad was, believe it or not, running errands with him. He was always so busy and productive, always happy, whistling, and running around town in our big van. (It was the seventies, of course we had a van!) I’d sit next to him in a brown upholstered bucket seat, and often we’d take detours on our errand runs, driving down the alleys in search of garbage pick treasures. Garbage picking was unbelievably awesome back then, because real antiques weren’t as valued, and were often pitched in an effort to become more “modern.” Come to think of it, it’s probably this alley trips that instilled in me a real love of all things old…

My dad was a whiz at refinishing and repairing the old furniture and pieces we found in those alleys. Sometimes all anything needed was a bit of lock-tight in the joints to make a chair stop squeaking, or maybe a fresh coat of paint. I still have a few of them today, as do my brothers and sister. He outfitted all of us with stuff for our adult lives when we moved out of the house.

One of my favorite dad errands was to go get bagels for breakfast. My dad loved all things salmon, so this was often a weekend staple. The guy behind the counter would load up a paper bag of salt, garlic, and poppyseed bagels, fill up a container of chive cream cheese, and carefully arrange thin slices of Nova lox on waxed paper for us to take home.

For me, special weekend breakfasts are made complete with a bit of smoked salmon on bread, especially flatbread! The chive cheese can be made with finely minced chives or scallions blended into unflavored cream cheese. Spread on a flatbread, topped with salmon, radishes, capers, thin slices of onion-nothing’s better. And, it’s a good reminder of my sweet dad, and morning errands in the van!

-Amy at Flatout

Strawberry Chipotle Cream Empanadas

By Rob Carroll on August 15, 2016 in

The strawberry jam in this recipe is absolutely perfect with the cream cheese and spicy smoky chipotle sauce. We couldn’t believe our tastebuds, this flatbread dessert was so good! Brought to you by Nicole Presley and her blog Presley’s Pantry. Thanks, Nicole! We #flatoutlove it!

Tag Archives | cream cheese

Real Onion Dip with Spiced Chips

Raspberry Stuffed French Toast

Smoked Salmon Nosh-it

Strawberry Chipotle Cream Empanadas

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