Fig, Caramelized Onion & Gorgonzola Cheese Flatbread

We arrived home from a short trip to the Pacific Northwest for the plentiful harvest from our fig tree. Our tree abundantly provides figs in mid July and I have to be quick harvesting them before the birds pick at them. Last night I had a dinner party and one of the appetizers I made was this flatbread.


Fig, Caramelized Onion & Gorgonzola Cheese Flatbread

  • 20 ripe figs sliced
  • 1 ball of prepared pizza dough
  • 1/3 sweet onion sliced and caramelized
  • 1/2 cup gorgonzola cheese
  • one sprig of fresh thyme
  • 1/4 cup olive
  • Roll out dough in a rectangular shape. Spread olive oil on  a baking sheet and transfer the dough to it. Spread olive oil on the dough. Top with figs, onion, cheese and thyme. Bake at 350 degrees for 20 to 30 minutes until golden brown on the edges. Serve warm.

Flatbread Ingredients

Fig Flatbread Before Baked 1

Finished Flatbread

I served my homemade pesto with this delicious La Brea olive loaf bread. It was so yummy.

Pesto with Olive Bread


Chopped Italian Salad

This is a flavorful and refreshing salad to enjoy during the hot days of summer. If you want it to hold up don’t add the tomatoes until you are going to serve it.

Chopped Italian Salad

  • 1/2 head of romaine lettuce chopped small
  • 1/2 head of red cabbage chopped
  • 1 cup gorgonzola cheese
  • 3 roma tomatoes chopped
  • 1 bunch of scallions chopped
  • 1/3 cup chopped kalamata olives
  • 1 can of garbanzo beans drained
  • 1 small jar of artichoke hearts drained and chopped
  • 2 Tbsp. chopped fresh basil

Prepare all of your ingredients and mix them together in a large bowl. Keep the tomatoes out until you are going to serve it. Serve with your favorite Italian dressing. I like Ken’s Balsamic Vinaigrette.



Spicy Chicken Chili

This dish is something I frequently prepare when the temperature outside is too hot to cook. It’s quick and easy and is a favorite with my husband.

Spicy Chicken Chili

  • 1 – lb ground spicy chicken (purchased at Sprouts)
  • 1 jar 1 lb. 9 oz. low sodium marinara sauce
  • 1 – 15 oz. can kidney beans drained
  • 2 stalks of celery chopped
  • 8 baby carrots sliced
  • 1 bunch of green onions sliced
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • salt and pepper to taste

Get out a crockpot. Prepare all of your vegetables. Place the tomato sauce, beans, vegetables, spices and chicken in the crock pot. Turn on high and let cook for a couple of hours and turn on low. Serve with grated cheddar cheese and cornbread. This is delicious as a leftover.






Linguine with Basil, Garlic & Tomato Sauce

I just made this and it was delicious. The strong garlic aroma woke the dogs up from their naps. They were disappointed when they didn’t get any.


Linguine with Basil, Garlic & Tomato Sauce

  • 5 roma tomatoes
  • 1 cup Parmesan cheese
  • 1/3 cup olive oil
  • 2 Tbsp. fresh basil
  • 2 Tbsp. fresh Italian parsley
  • 4 garlic cloves
  • 1 tsp. red pepper flakes
  • 1/2 lb. linguine pasta
  • salt and pepper to taste


Cook pasta and set aside. Mince garlic, basil and Italian parsley. Chop the tomatoes. Heat up the olive oil and add the garlic, red pepper flakes, salt, pepper and herbs. Add the tomatoes and cook for 20 minutes on medium. Add the cooked linguine and cheese and serve.



Pecan Sesame Chicken with Red Pepper Sauce

Pecan Sesame Chicken with Red Pepper Sauce

  • 1 boneless skinless chicken breast
  • 2 eggs
  • 1/4 cup flour
  • 1/3 cup bread crumbs
  • 1/4 cup pecans
  • 1 Tbsp sesame seeds
  • salt and pepper to taste
  • sesame oil for cooking
  • green onions for garnish



Put flour in a separate container, whip your eggs and place in another container, pulse pecans to a fine powder and place in with the bread crumbs and sesame seeds and place in third container. Pound out the chicken breast flat and cut into medallions. Dredge through the flour, then eggs and bread crumbs.


Cook in hot untoasted sesame oil until golden brown on both sides. Garnish with green onions and serve with the red pepper sauce. Serves two people

Red Pepper Sauce

Warm in a sauce pan for a few minutes and serve as a dipping sauce.


Chocolate Hazelnut Truffles

Chocolate TrufflesChocolate  Hazelnut Truffles

  • 6 oz. dark chocolate (Endangered Species)
  • 1/4 cup coconut oil
  • 1/4 cup chopped hazelnuts
  • 3 tbsp water
  • 1 tsp good vanilla
  • 1 pinch sea salt
  • cocoa powder to roll them in


Place ingredients in a small pan, heat on low and stir to dissolve ingredients. Pour into small glass dish. Allow to cool (about 2 hours). Roll chocolate into small balls, roll them in hazelnuts  and return to refrigerator to chill. When they are chilled, dust truffles in cocoa powder. Makes 12 small truffles.


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