Simple Smoked Salmon Flatbread

I love smoked salmon on anything, especially bagels and cream cheese for breakfast or lunch! I had a ton of pita bread left over from the Toufayan Bakeries recipe contest (see my recipe here)! I hosted a brunch a few weeks ago and made these quick and delicious flatbreads! The best part about this is the simplicity of this beautiful brunch item.  It takes less than 10 minutes to put together and everyone will love them–you can also make these on plain cooked pizza dough or even sliced bagels or mini bagels. Smoked salmon and cream cheese really goes great with everything and anything. A sprinkle of fresh dill makes this extra delicious!

Simple Smoked Salmon Flatbread

Simple Smoked Salmon Flatbread

Ingredients

3 Pita Bread rounds (I used Toufayan’s Pita Bread)

3 Tbsp. cream cheese with chives (you can also use plain)

4-6 ounces of sliced Smoked Salmon

Fresh dill for garnish

Instructions

  1. Preheat oven to 350 degrees F. Place pita bread rounds on a baking sheet and bake for 10 minutes until toasted.
  2. Spread about 1 tablespoon of cream cheese onto each pita round. Place sliced smoked salmon on top and garnish with fresh dill.
  3. Cut each round in half and enjoy!
http://kathrynskitchenblog.com/2017/04/simple-smoked-salmon-flatbread/

 

Ham & Cheddar Cheese Scones

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Yield: 16

Ingredients:
3 cups flour
1/2 cup butter; room temperature and sliced
1/2 cup heavy whipping cream
1 egg
1 1/2 cup thick smoked ham or canadian ham; chopped
1 1/2 cup cheddar cheese
1 shallot; chopped
1 Tbsp baking powder
1 1/2 tsp salt
1 tsp garlic powder
1 tsp black pepper

Steps:
1. Preheat oven to 425 degrees F. In a large bowl, mix the flour, salt, and baking powder. With a fork or pastry knife, cut in butter. Add in egg, chopped ham, cheese, chopped shallot, salt, pepper, garlic powder, and heavy cream. Mix with your hands until combined and until mixture has a dough consistency.

2. Line 2 baking sheets with parchment paper and divide dough into 2 balls. Press each dough ball on each cookie sheet and with your hands press dough 8 inches in diameter. It will look very similar to a pizza crust. Repeat with other crust and bake for 20-25 minutes.

3. Once baked, let cool for 15 minutes and then with a sharp knife cut each baked scone into 8 slices. Let cool for 5 more minutes and then enjoy!

*I like to make my scones mini so Instead of placing 2 large scones on baking sheet, I like to make 4 smaller scones so when you cut them the slices will be smaller! You also won’t feel as guilty for eating an entire big one!

Veggie Egg Cups

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Yield: 6

Ingredients:

6 eggs
¼ cup milk
1 Tbsp non-fat yogurt
1 tsp olive oil
½ cup red onion
1 cup of asparagus; cut into 1-inch pieces
¼ cup parsley
2 cups of spinach; chopped
½ tsp salt
½ tsp onion powder
1/4 tsp black pepper
¼ cup salsa (optional)

Steps:
1. Preheat oven to 350 degrees F. In a frying pan on medium heat, add olive oil, asparagus and onions for 5 minutes. Then add spinach and season with salt and pepper. Cook until spinach is wilted (about 3 minutes).

2. In a large bowl, whisk together eggs, yogurt, milk, salt, pepper, and onion powder. Once well combined together, add veggies and stir.

3. In a cupcake pan, spray with cooking spray and pour into cupcake pan (makes 12).

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Pumpkin Spice Waffles with a Cinnamon Maple Syrup

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Yield: 5

Ingredients:

1 ½ cups of all-pupose flour
½ cup whole wheat flour
3 Tbsp of firmly packed dark brown sugar
2 tsp of baking powder
1 tsp of baking soda
½ tsp of cinnamon
½ tsp pumpkin pie spice
pinch of salt
1 1/2 cups of milk
1 cup of canned 100% pure pumpkin
1 egg yolk plus 3 egg whites
4 tablespoons of melted cooled butter

Steps:
1. Mix flours, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl and mix until combined.

2. Heat waffle iron. Add milk, pumpkin, eggs, and cooled butter to flour mixutes and mix on medium speed until smooth.

3. Waffle mix should be the consistency of a brownie batter. When waffle iron is ready, butter and add about a cup and cook accordingly to your waffle iron (it should be around 3 minutes per waffle).

Cinnamon Maple Syrup Glaze

Ingredients:

¾ cup maple syrup
2 Tbsp powdered sugar
1 Tbsp butter
1 tsp cinnamon

Steps:
1. In a microwave safe cup or small bowl, add all ingredients and microwave for 30 seconds. Stir and put back in microwave for another 15 seconds. The syrup glaze should be thick once cooled.

Pumpkin Spice Donuts

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Yield: 8

Ingredients:

1 can Pillsbury® Grands!® Flaky Layers refrigerated biscuits (8 biscuits)
½ cup canola oil (or vegetable oil)
¼ cup white sugar
2 Tbsp brown sugar
2 tsp pumpkin pie spice
1 ½ tsp cinnamon

Steps:
1. Preheat oven to 325. In 2-quart saucepan, heat oil over medium heat.
2. Separate dough into 8 biscuits. Using small round lid or cookie cutter, cut hole in center of each biscuit.
3. In a bowl, mix together sugars, pumpkin pie spice, and cinnamon.
4. Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried!) Fry on one side until light brown. With tongs, gently turn each biscuit over; fry until other side is light brown. Make sure donuts are still doughy in the middle. Remove doughnuts from oil; immediately dip into pumpkin sugar spice mix. Place doughnuts on baking sheet and bake for 7 minutes. Place in cooling rack; cool 3 to 5 minutes and serve!

*For additional flavor, you can dip donuts in sugar mixture after they are done baking!