Leek & Bacon Flatbread ala ~DKBB~

Leek & Bacon Flatbread ala ~DKBB~

(original recipe from Andrea Albin for the Cooking Channel)

6 slices bacon, chopped*

1 medium leek, white and green parts thinly sliced and rinsed thoroughly

Kosher salt and freshly ground pepper

Olive oil (for greasing)

1 lb. Kelsy Nixon’s Simple Pizza Dough

2 c. grated gruyere cheese (about 4 oz.)

* You can substitute real bacon bits for the chopped bacon as long as you have bacon fat to cook the leeks in.

• Preheat oven to 500° F (or, you can bake this on a gas grill…just get it to a high temperature and keep an eye on it).
• Cook the bacon in a medium skillet over medium heat until crisp – about 12 minutes; transfer to a paper-towel-lined plate with a slotted spoon.
• Cook the leeks in the bacon fat, stirring often, until tender but not browned – about 5 minutes.
• Season with salt and pepper.
• Lightly oil a baking sheet; place dough on top and gradually press and stretch to fit the pan.
• Sprinkle the cheese evenly on top of the dough, followed by the leeks and the bacon.
• Bake until crust is golden brown (12 to 15 min. in the oven…just keep an eye on it on the grill).
• Transfer to a cutting board and cut into pieces.

Berry-Dijon Chicken with a Kick ala ~DKBB~

Berry-Dijon Chicken with a Kick ala ~DKBB~

(original recipe by Susan Marshall in the June/July 2012 edition of Taste of Home magazine)

4 boneless chicken breast halves

1 Tbsp. butter

Salt & pepper

• Melt butter in large skillet.
• Salt and pepper the chicken breasts and cook over medium heat 6-8 minutes per side (or until meat thermometer reads 170° F).
• Remove cooked chicken from skillet and and keep warm.

½ c. of fruit preserves (blueberry, blackberry, black raspberry, raspberry)

⅓ c. raspberry vinegar

½ c. fresh or frozen berries (blueberries, blackberries, raspberries)

3 Tbsp. honey Dijon mustard

Dash habanero sauce

• Combine all ingredients, except berries, in small bowl and whisk together.
• Add all ingredients, including berries, to skillet used for cooking chicken.
• Bring to a boil; cook and stir until thickened.
• Serve over chicken breasts; garnish with fresh basil if desired.

Coleslaw, Take Two

Coleslaw, Take Two ala ~DKBB~

Take #1 - Honey Mustard Coleslaw
(original recipe by Rebecca Anderson in the June/July 2012 edition Simple & Delicious magazine)

1 pkg. coleslaw mix (14 to 16 oz.)

½ cup mayonnaise (I prefer olive oil pepper mayo)

2 Tbsp. honey

1 Tbsp. cider vinegar

1 Tbsp. spicy brown mustard

½ tsp. lemon-pepper seasoning

⅛ tsp. celery seed

Place coleslaw mix in a large bowl.

Combine the remaining ingredients in a small bowl and whisk well; pour over the coleslaw a bit at a time, tossing well to coat. (Note: You might not use all the dressing; it depends upon your preference.)

Chill until serving; this really does taste better the next day, so chilling overnight is not a bad idea.

Take #2 – Ruby Raspberry Slaw

(original recipe by Deborah Biggs in the June/July 2012 edition of Taste of Home magazine)

1 pkg. coleslaw mix (14 to 16 oz.)

¼ c. prepared raspberry vinaigrette

3 Tbsp. mayonnaise (I use regular mayo for this recipe)

¼ tsp. pepper (if you use the olive oil pepper mayo, don’t add the pepper)

Place coleslaw mix in a large bowl.

Combine the remaining ingredients in a small bowl and whisk well; pour over the coleslaw a bit at a time, tossing well to coat. (Note: You might not want to use all the dressing; it depends on your preference.)

Chill until serving; garnish with fresh raspberries.

Cold Corn Salad ala ~DKBB~

Corn Salad ala ~DKBB~

1 16 oz. bag frozen shoepeg corn (thawed) or 16 oz. fresh corn

1/3 c. chopped onion

1/3 c. chopped celery

1/3 c. chopped red pepper

Dressing:

¼ c. mayonnaise (olive oil peppercorn is recommended)
1 to 2 Tbsp. honey Dijon mustard

¼ to ½ tsp. turmeric (to taste)

¼ to ½ tsp. cumin (to taste)

1 tsp. sugar (to taste)

½ to 1 tsp. salt (to taste)

¼ to ½ tsp. pepper (to taste; don’t need pepper if you use the pepper mayo)

1 tsp. cilantro (dried or fresh…use however much you wish)

When mixing the dressing, taste often and adjust amounts to suit your own taste.

Refrigerate for at least a couple of hours before serving (best served cold).

This makes a small amount; double or triple the recipe as needed.