Crab Rangoon Flatbread Pizza | Dishin & Dishes

Crab Rangoon Pizza Fong

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This is my daughter Kayla and her best friend and roommate Brettley from ORU.









One year, Kayla went home with Brettley to Iowa at Christmas for a week, and they kept telling me about this pizza they had.

Crab Rangoon Pizza.

I was intrigued, and set about figuring out how to make it this week.  I tested it out on them some weeks later and they both agreed it was close.

For those of you who may  not be familiar with the term, Crab Rangoon is a deep fried wonder usually seen on Chinese Buffets.  It is a wonton wrapper filled with a mixture of cream cheese, onions and sometimes horseradish, then sealed shut and deep fried.  You may have seen it.







The experiment was a success and this was ohhhh so good.

This part may be difficult for you, so if you can’t find wonton wrappers, you could still make this without them.  We have an asian market that carries them but many grocery stores now do as well.  They are in the refrigerated section.

Slice the wontons (do several at once) up into strips and then lay them out onto a lined cookie sheet that you’ve brushed with olive oil. Brush the tops of the strips with a little olive oil and then pop into a hot 400º oven for about 10 minutes or until the strips brown up and are crispy.







Find some flatbread at your local grocery store.  I used Toufayan Multigrain Flatbread (if you’re from Oklahoma, I got it at Crest).







The rest of you? I don’t know what to tell you…but look for it!  In a pinch, wheat tortillas may work?

Take a block of cream cheese, chop up one-half an onion super fine, and measure out 2 tablespoons of horseradish.  Don’t worry, the horseradish is almost undetectable but it just gives it something yummy.  I used fat-free cream cheese, and it was really really good.  We’re trying to eat lowfat …

At the moment anyway.







Dump this all into a bowl and mix it up with your mixer.







Take one of your flatbreads and put it on a pizza round or a lined cookie sheet,  and spread an even layer of this mixture over it, going almost to the edge.

 







Now, if you want to be really gourmet, buy some real lump crab meat, but the girls told me they just used the “orange crab stuff” so I just bought the imitation, which is really just white fish.

 







Next, sprinkle some shredded Asiago cheese over top of the crab meat.  You could use any cheese you love, even mozerella.

 







Chop up some green onions and sprinkle those over top of the cheese.







 

Then shake some parmesan on top of that.  I know, I know, fresh would be so much better (and I agree! Use it!) but this was all I had laying around.  Go ahead…chew me out.  I deserve it.







Pop this into your oven for 20-25 minutes at 400º, or until the cheese has melted nicely and the edges of the flatbread are beginning to brown and crisp.

Remove your pizza from the oven and while it’s still piping hot, drizzle some Sweet Chili Sauce over top.  If you’re not sure what that is..click here.  It is available at Wal-Mart and most stores now in the Asian section. It’s like a sweet and sour sauce kicked up with chili’s but not too hot…just delicious!







Pop it back into the oven now for an additional 2-3 minutes, just to warm up the sauce.  Remove it and and cut it into fourths.







This is so marvelous.

Come closer.

A little closer….







If you love crab rangoon, you must make this!

Ya hear? Make it today!

KB Crab Rangoon Flatbread Pizza

 

Author:

  • 4 wonton wrappers, sliced into thin strips
  • 1 T. olive oil
  • 4 multi grain flatbreads
  • 1 (8 oz) block of cream cheese
  • ½ c. finely chopped onions
  • 2-3 T. horseradish ( or 4 if you love horseradish!)
  • 1 package flaked imitation crabmeat
  • 1 c. Asiago cheese
  • ¼ c. parmesan cheese
  • 2 green onions
  • 3 T. asian style sweet chili sauce
  1. Preheat oven to 400º. On lined cookie sheet, drizzle olive oil and brush all over foil. Lay out strips of wontons, not touching and brush with additional olive oil.
  2. Bake for 10 minutes or until browned and crispy.
  3. In medium bowl, with mixer, blend together cream cheese, onions, and horseradish. Spread ¼of mixture over one flatbread almost to edges.
  4. Top with ¼ of the crabmeat.
  5. Sprinkle ¼ of the Asiago over top.
  6. Chop up green onions and sprinkle ¼ over cheese, then sprinkle with ¼ cup of the parmesan cheese.
  7. Bake for 20 minutes or until cheese is melted and browning and the flatbread edges are brown and crisping.
  8. Remove from oven and drizzle chili sauce over top.
  9. Return to oven for 2-3 minutes and then top with crumbled wonton strips.
  10. Cut into fourths and serve!

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Today I’m participating in Food Network’s Comfort Food Feast. You MUST check out what some of my favorite food bloggers are making in the way of pizza!

Dishin & Dishes: Crab Rangoon Pizza Flatbread
Daisy at Home: Mini Pizza Bites
The Cultural Dish: Mini Eggplant Pizzas
Napa Farmhouse 1885: Spicy Pizza with Garlic Confit & Pesto
Red or Green: Tostada Pizza
Swing Eats: Mini Deep Dish Polenta Pizzas (Gluten-Free)
Weelicious: Quilt Pizza
Taste with the Eyes: Pretty Little Cast Iron Skillet Pizzas
The Mom 100: Two-Cheese and Sun-Dried Tomato Pesto Naan Pizza
FN Dish: 6 Newfangled Ways to Get Your Pizza Fix

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Ghost & Mummy Pizzas | Dishin & Dishes

Photo Oct 29, 5 22 19 AM

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You know that song about Oklahoma?  The one where the wind comes sweeping down the plain?

Sweeping my eye!!

Halloween always hits Oklahoma simultaneously, it seems, with the bitter cold wind slamming us upside the head when we walk out the door.



This does not lend kindly to little girls dressed like Disney princesses in capped arm gowns or little boys in attired in shorts to be pro basketball players like my kids always were in their younger years.

I mean,  try to tell MY little princess  Tori that she had to cover up that sparkling gown with a parka or to layer it over long underwear and you might as well have KILLED me now!

And this Momma was not fond either of the trick or treating in bitter cold wind.

I’d had enough of that at soccer and baseball games, so early on, I learned that was the Daddy’s job, and that I would stay home and create a warm glowing atmosphere for the little munchkins to come home to afterward with their friends and parents.  Dad’s are tougher about those things …right?

Hot spiced cider, sweet and silky hot chocolate with bowls of whipped cream and mini-marshmallows along with warm gooey caramel awaited them complete with apples on sticks and various brightly colored versions of crushed candy to roll them in.

I encourage you to have an “after trick or treat get together” to warm up hands, toes and hearts and try a few fun and easy treats for them like the following…

Ghost and Mummy Pizzas.


ghost and mummie pizzas


Simply pick up some pre-split English muffins, pizza or marinara sauce, olives, capers and sliced mozzarella cheese. You can make one or both SO easily!


ingredients for ghost and mummie pizzas


For the mummies –.  Place the English muffins with the split side open and up on a baking sheet.

Bake in a 350º for 10 minutes.

Remove from the oven and spread with pizza sauce.


spread pizza sauce


Take your pre-cut mozzerella cheese slices and cut them with a pizza cutter or a sharp knife into 1/2 inch strips.


Photo Oct 29, 4 44 04 AM


Lay random strips across the English muffin leaving room for the eyes. You don’t want to  bake the cheese on these pizzas as you want the cheese to look like bandages and not be a melty mess.


Halloween mummy pizzas


Add two sliced black or green olives for the eyes. Under no circumstances try to describe to  your children what in the world capers are.  Let them try them out and be introduced to a new gourmet taste and tell that ghost eyes are super amazing to eat.


Mummy Pizzas Halloween


I would totally let the kids make these themselves. It would be a kick for them!

On to the Ghost Pizzas!

For the Ghost Pizzas, spread on the sauce.  Take a ghost cookie cutter and cut a ghost out of the cheese slices this time.

I didn’t even go buy a ghost cookie cutter. My gingerbread girl cookie cutter works great!


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For the leftover scraps of cheese dilemna, I came up with this.


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Add on some eyes – I used capers.


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Pop these into a 350º oven for 10 minutes.  The cheese melting on these give them a certain ghostly character.


Photo Oct 29, 5 09 38 AM


And there you have it! Mummy and Ghost Pizzas! Have fun with your kiddos this Halloween and let them partake in the fun of making these creepy treats for Halloween!

Ghost & Mummy Pizzas

 

  • 1 package English muffins, (split ones)
  • 1 small jar pizza sauce
  • 1 can sliced black olives
  • 1 jar capers
  • 1 pack sliced mozzarella cheese (enough that you have one for each pizza round)
  1. Preheat oven to 350º
  2. Spread pizza sauce over each cut side of English muffin
  1. using ghost cookie cutter to cut half of the cheese slices into a ghost cutout – place on half of the English muffins on top of sauce – use 2 capers to make eyes
  1. Cut cheese into strips and lay randomly over the sauce
  2. Place a sliced olive to make two eyes for your mummies

3.5.3251

 





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Skillet Gnocchi | Dishin & Dishes

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Recently my daughter Tori and I have been trying out some healthier recipes.  This gnocchi pasta recipe will not leave you feeling wanting, but can be made using healthier and lighter ingredients.  We saw this recipe on Eating Well and adapted it to our own liking.  The creaminess of the beans and the soft pillows of wheat gnocchi give a wonderful comfort food feel and the fire roasted tomatoes and fresh spinach make it delicious.  Leave off the cheese, and you will be completely guiltless! And the great news is, you can make it all in one skillet if you like so as not to have a huge cleanup!

Start out by drizzling a tablespoon or so of olive oil into a pan and heat it up over medium heat.  Remember, that if you use a non-stick one, you won’t have to use near as much oil.  I need a good large non-stick pan, but most of the time, my iron skillet works really great as a well-seasoned iron skillet tends to do.



Cut up 2 mild Italian turkey sausages into bite sized pieces.  I use this kind and it is pretty widely available in the meat aisle near the ground turkey.



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If the skin comes off, that’s perfectly fine!  Just throw it away!



sausageCollage



I know I show three pieces in that picture, but I actually only used two. If you want to go meatless with this recipe, leave it out as the added cannelloni beans can provide the protein.  The men in my house typically demand meat so I try to use leaner options like turkey sausage.

Once one side is browned on the sausage, go ahead and add in one package of prepared gnocchi (found in the dried pasta aisle in most larger grocery stores), preferably wheat.  I can usually find wheat but alas, the store was out of it today so I settled for regular.



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Dump it right into your skillet with your sausage.



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Give it a stir.  If your pan is too dry, drizzle in a bit more oil or you can even use cooking spray.



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Continue to cook this until the sausage and gnocchi are browned, about 5 minutes.



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I may have browned that a tad too much.  Things happen ya know, when you’re taking photographs whilst cooking.

Now, at this point you can remove these to a plate and continue using the same skillet, but for time’s sake I used another skillet to make my sauce while the five minute cooking time was happening with the sausage and gnocchi.

Add in another tablespoon of olive oil.



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Slice up one medium onion and add it right into the skillet over medium heat. Stir these around for 2 minutes or until they begin to soften a bit.  Then chop up four cloves of garlic (or use a press like me!) Add in one cup of chicken or vegetable stock and allow the onions and garlic to simmer about 5 more minutes with the cover on the pan.  Stir them a few times during this point and watch that the water doesn’t boil or burn out!



panCollage



Next, remove the lid and add your spinach into the pot.



spinach Collage



You’ll think it looks like a lot of spinach (6 cups), but it will cook WAY down after a minute or so.

Add in your beans. Mmmmmm…



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Cannelloni beans are white and creamy and wonderfully delicious.

Add in your fire roasted tomatoes, which pack a little heat kick.



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Also at this point, add in your salt, pepper and Italian seasoning.  Stir it and bring it to a simmer.  Then spoon in your gnocchi and your sausage.



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Stir this around.  And if you’re trying to be super duper healthy, stop right here.  You could just sprinkle some freshly shredded basil over the top and eat this and it would be fabulous.

But if you want just a little indulgence….chop up some fresh mozzarella.



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I used about a cup.  Spread out over the entire pan, this isn’t too bad really.  Stir this in for another couple of minutes.



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Look at the pitiful, malnutritioned, sad, little fluffball eyes begging up at you.



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Stop it!  I can’t handle the guilt!



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Stop I say!

Give in because you’re a weak coward and because that little guy has me wrapped around his …paw.  And so does the other one.



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And then just before you serve it, you can add a little grated Parmesan cheese. Or not…if you’re trying again to be super duper healthy.



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Honestly, after tasting this, I could totally do without both cheeses.

The creamy beans provide a false richness that delights without them.



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We ate this with a simple toasted and crusty loaf of hearty bread dipped in olive oil and it was delicious.



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Even he thought so.



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Skillet Gnocchi

 

Author:

Recipe type: Pasta

  • 1-3 T. olive oil
  • 2 mild Italian turkey sausages, cut into ½ inch pieces
  • 1 (16 oz) package gnocchi
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 1 c. chicken or vegetable stock
  • 6 c. baby spinach
  • 1 (15 oz) can Cannelloni beans
  • 1 (15 oz) can fire roasted tomatoes
  • ½ t. salt
  • ¼ t. black pepper
  • 1 t. Italian spice
  • 1 fresh mozzarella ball (approximately 7 oz)
  • ¼ c. grated Parmesan cheese
  • 8-10 fresh basil leaves
  1. Add 1 tablespoon of the olive oil to skillet and saute sausage and gnocchi over medium heat just until browning (if pan is too dry, add a little more oil)
  2. Remove to plate
  3. Add remaining oil to skillet and add onions and garlic
  4. Saute a minute or so then add in chicken or vegetable stock
  5. Simmer 5 minutes covered
  6. Add spinach and let it wilt down but not too much
  7. Add in beans and tomatoes along with salt, pepper and Italian seasoning
  8. Bring to a simmer then add sausage and gnocchi back in and simmer for 2 minutes
  9. Chop mozzarella into small chunks and stir into pan and allow to melt 1-2 minutes
  10. Just before serving, sprinkle with Parmesan and freshly shredded basil

3.5.3208

See what other wonderful food bloggers are posting about Comfort Food cheesey recipes today!

Skillet Gnocchi

 

Author:

Recipe type: Pasta

  • 1-3 T. olive oil
  • 2 mild Italian turkey sausages, cut into ½ inch pieces
  • 1 (16 oz) package gnocchi
  • 1 medium onion, sliced
  • 4 garlic cloves, minced
  • 1 c. chicken or vegetable stock
  • 6 c. baby spinach
  • 1 (15 oz) can Cannelloni beans
  • 1 (15 oz) can fire roasted tomatoes
  • ½ t. salt
  • ¼ t. black pepper
  • 1 t. Italian spice
  • 1 fresh mozzarella ball (approximately 7 oz)
  • ¼ c. grated Parmesan cheese
  • 8-10 fresh basil leaves
  1. Add 1 tablespoon of the olive oil to skillet and saute sausage and gnocchi over medium heat just until browning (if pan is too dry, add a little more oil)
  2. Remove to plate
  3. Add remaining oil to skillet and add onions and garlic
  4. Saute a minute or so then add in chicken or vegetable stock
  5. Simmer 5 minutes covered
  6. Add spinach and let it wilt down but not too much
  7. Add in beans and tomatoes along with salt, pepper and Italian seasoning
  8. Bring to a simmer then add sausage and gnocchi back in and simmer for 2 minutes
  9. Chop mozzarella into small chunks and stir into pan and allow to melt 1-2 minutes
  10. Just before serving, sprinkle with Parmesan and freshly shredded basil

3.5.3208

 


Iron Skillet Gnocchi


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