Greek Chicken Flatbread

April 4, 2014 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

Every now and then, I get on a real “Greek food” kick, where I pretty much put hummus and feta cheese on everything. I recently learned how to make flatbread, which has been a delicious addition to our “Greek fests”!

This bread is chewy and filling, but still puffy and perfectly browned. It’s great for making an open-faced sandwich (see recipe below!) or even as the base for a simple, broiled pizza.

I know you’ll enjoy making it!

Flatbread (Print this recipe here.)
adapted from here

2 1/4 tsp. yeast (1 packet)
1/2 tsp. sugar
3/4 cup whole wheat flour, freshly ground
1 cup unbleached all-purpose flour
1 tsp. Kosher salt
1 tsp. dried thyme
3/4 cup warm water
1 tsp. olive oil

Grind wheat in the WonderMill.

In a mixing bowl, combine yeast, sugar, flours, salt, and thyme. Whisk together.

Add water and stir just until the dough begins to stick together. Knead dough on a floured surface until it forms a ball that is smooth and elastic.

Using the tsp. of oil, coat a bowl with oil and place the ball of dough inside. Cover, and let rise until doubled (about an hour).

When dough has risen, divide dough into 6 equal portions. Roll out into ovals.

Heat a large pan over medium heat (do not oil). Add the dough rounds (I did three at a time) and cook on one side until puffy and lightly browned. Flip once and cook until the other side is lightly brown as well.

Use the flatbreads to make this delicious meal:

Quick Dinner: Greek Chicken Flatbreads
adapted from Better Homes & Gardens

1/2 cup roasted garlic hummus
1/2 cup plain Greek yogurt
flatbread (see recipe above)
spinach or baby romaine
grilled chicken, sliced
chopped cucumber
chopped tomatoes
(optional) chopped onions
crumbled feta cheese

Combine hummus and yogurt in a small bowl. Spread over the flatbreads. Top with spinach or baby romaine, sliced grilled chicken, cucumber, tomatoes, onions, and feta cheese. If desired, sprinkle with parsley.

Serve with additional veggies, hummus, and pita chips!

Enjoy!

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Whole Wheat White Cheddar Rosemary Scones

March 25, 2014 by Aliesha

I love scones of any kind, but I have usually made the sweet variety. Venturing into savory scones, I decided to make some that incorporated a few of my favorite flavors: rosemary and cheese!

I served these scones warm from the oven with roasted chicken, gravy, and vegetables. They were a perfect addition to the meal, though they threatened to steal the show! The next day, I made chicken salad and served it on these scones, which was a fantastic combination.

The rosemary flavor comes through in a beautiful way, and these scones will complement so many different dishes.

adapted from here

Whole Wheat White Cheddar Rosemary Scones

Cook time

18 mins

Total time

18 mins

Author: Aliesha @ Feathers in Our Nest

Serves: 8

Ingredients

2 cups whole wheat flour, freshly ground
½ tsp. sea salt
¼ tsp. black pepper
2 tsp. dried rosemary
1 Tbsp. baking powder
6 Tbsp. cold butter, cut into pieces
½ cup freshly grated white cheddar cheese
½ cup milk + 2 Tbsp. milk or cream (I used whole milk)

Instructions

Grind wheat in the WonderMill.
Preheat your oven to 425 degrees.
In a large mixing bowl, combine flour, salt, pepper, rosemary, and baking powder.
Cut in butter and cheese using a pastry cutter, until pieces of butter are well combined.
Pour in milk and stir just until mixture comes together.
On a baking sheet lined with a silicone mat or parchment paper, pat dough into a circle that is 8 inches across. Using a sharp knife, cut into 8 equal pieces.
Bake for 18 minutes until golden brown. Cool slightly, then serve with butter!

Enjoy!

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Fried Green Tomatoes

March 11, 2014 by Aliesha

When Tad and I went on our honeymoon to Charleston, SC, we enjoyed eating at tons of amazing restaurants. It was so much fun to try new foods and restaurants every day! One of the dishes we still talk about was a BLFGT from an adorable cafe near Rainbow Row. A BLFGT is a bacon, lettuce, and fried green tomato sandwich!

I am not usually crazy about tomatoes on my sandwiches, but BLFGTs are quite delicious! Fried green tomatoes are quick and easy to make, and they really jazz up an otherwise ordinary BLT.

Fried Green Tomatoes

Author: Aliesha @ Feathers in Our Nest

Recipe type: Side Dish

Ingredients

¼ cup cornmeal, freshly ground
¼ cup whole wheat flour, freshly ground
1 Tbsp. olive oil
1½ tsp. salt
1 tsp. pepper
1 egg
¼ cup buttermilk
green tomatoes

Instructions

Grind cornmeal in WonderMill; set aside. Grind wheat in WonderMill; set aside.
In a small frying pan, heat olive oil over medium-high heat.
In a shallow bowl, combine cornmeal, flour, salt, and pepper.
Crack egg into another bowl and whisk.
Pour buttermilk into a third bowl.
Slice tomatoes, then dip each one in this order: 1) egg, 2) buttermilk, 3) cornmeal/flour mixture
Pan fry tomatoes in olive oil, turning once.
Lay cooked tomatoes on paper towels, and then serve.