Monday, May 30, 2016

Easy No-Yeast Flatbread Dough

Sometimes lunch annoys me. I'm always in the middle of something when suddenly my stomach starts growling. I try to ignore it but eventually I must give in.

Today I decided to whip up a quick flatbread since its more than just the two of us and this can casually feed a few people. I didn't feel like dealing with making a yeast dough so I found this recipe, altered it a bit, and threw everything in my Kitchenaid. 

It came out crisp and sooooo delicious! Such a simple recipe for a quick lunch or dinner. I used what I had on hand for this one: some leftover vodka sauce, mozzarella, turkey pepperoni and parmesan. I can't wait to try with a ranch base with chicken and turkey bacon. Or Pesto with tomatoes and fresh mozzarella! The possibilities are endless. Top with your favorite flatbread toppings and enjoy in less than 30 minutes!


1 1/3 c bread flour
1 t baking powder
1/2 t salt
1/2 c warm milk
2 T oil (I used canola b/c thats what I have)


1. Preheat oven to 400*. Mix the dry ingredients with the paddle attachment of your mixer. Slowly pour in the milk and oil. Add liquid 1/2 T at a time until a dough forms.
2. Switch to your dough hook and knead 1 minute.
3. Turn dough out onto lightly floured surface, kneed a few times then cover with the bowl for 10 minutes.
4. Roll the dough out onto an ungreased 12" pizza pan or roll it onto an ungreased rectangular cookie sheet. Poke holes with a fork and bake 8 mins with no toppings.
5. Remove the pizza, add your toppings. Cook an additional 15-20 minutes or until desired crispiness. 

Sunday, May 29, 2016

Blackberry BBQ Sauce

Happy Memorial Day Weekend everyone! The official start of summer has us so excited. Even though we have had some on and off gloomy weather here in Wilmington, of course we have to make some ribs! 

We went and stocked up on fresh fruit and veggies at Port City Produce yesterday, and picked up some gorgeous plump blackberries. After bringing them home we realized they were a little tart for our taste. So that left me brainstorming what I could do with those beautiful berries.

Enter this blackberry barbecue sauce. Its tart, sweet and a hint of spicy. Perfect for those ribs I planned to cook today! 


2 cups fresh blackberries
1 cup chicken stock
1/2 cup ketchup
1/4 c brown sugar
2 T apple cider vinegar
1/2 lemon, juice only
1 T chili powder
1 t yellow mustard
1/2 t garlic powder
1/4 t cayenne pepper
salt and pepper to taste


1. Add the chicken stock and blackberries to a medium sauce pan over high heat. Bring to boil, then reduce heat, simmering and stirring until the berries start to break down. Mash the berries as they break down.
2. Remove from heat and let cool slightly. Transfer berries to blender and mix until smooth. 
3. Place a fine mesh strainer over a bowl and press the berry mixture through. Discard seeds and transfer the sauce back to the saucepan.
4. Add remaining ingredients and cook over medium-low heat until the sauce is thick and coats the spoon. Taste for seasoning and adjust as needed.

We plan on having ours on ribs, but it would be great on chicken too!