Friday Night Apps

Uhhhh – I’m so worn out from the weekend. Friday we cooked a couple appetizers, walked across the city for fireworks what were apparently cancelled, went to the neighbors for drinks, cards and darts. Saturday laid around, went out for dinner and was hoping to go to an outdoor concert for our city festival but it was rainy and cold so we just came home. Sunday did some yard work, house work and made a great late lunch/early dinner. I’m exhausted but still have a long list of things to do before the end of Sunday night – walk dogs, clean the house from the weekend, laundry, and so on.

 

Appetizers Friday were amazing! I made my spring rolls that are one of my fav’s and my husband followed this great recipe I found on Better Homes & Gardens – garlicky asparagus flatbread. Ummmmm – so tasty! I love doing just apps for dinner, especially on a Friday.

 

Garlicky Asparagus Flatbread

My husband made the flatbread all on his own! He followed the recipe almost exactly as written, except we added a few torn up slices of prosciutto, no green onions, ½ pound asparagus, ½ yellow squash, didn’t use honey and we used Pillsbury pizza dough, not frozen.

http://www.bhg.com/recipe/garlicky-asparagus-flatbread/

 

Ingredients

• 1 1 pound loaf frozen pizza dough, thawed
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/2 cup finely shredded Parmesan cheese
• 6 ounces mozzarella cheese, sliced or grated
• 1 - 1 1/4 pounds green, white, and/or purple asparagus, trimmed and cut in 3-inch lengths
• 1 mediumyellow squash, sliced
• 3 tablespoons olive oil
• 5 large clovesgarlic, thinly sliced
• 1/4 cup thinly sliced green onions
• Honey (optional)

 

Steps

  

 

1. Preheat oven to 450 degrees F. Grease two 15x10x1-inch baking pans; set aside. For flatbreads, cut thawed dough in half. On a lightly floured surface, roll each half to a 15 x 10-inch rectangle. (If dough becomes difficult to roll, let rest for 5 minutes, then resume rolling.) Press dough into prepared pans, pressing to sides of pans. Prick dough all over with a fork. Bake for 6 to 8 minutes or until very lightly browned.

 

 

2. Meanwhile, for white sauce, in a small saucepan melt the butter over medium heat; stir in flour. Cook and stir for 2 minutes. Slowly whisk in milk. Cook and stir until thickened and bubbly. Add Parmesan cheese; cook for 1 minute.

 

 

3. Spread the white sauce within 1/2 inch of dough edges. Top with mozzarella. Lightly toss asparagus and squash with 1 Tbsp. of the olive oil. Spread asparagus on cheese layer. Bake for 10 minutes, until browned. Cool slightly.

 

4. Meanwhile, in a small skillet heat the remaining 2 Tbsp. oil over medium heat. Cook sliced garlic in oil, stirring frequently, until tender and beginning to brown. Remove from heat. Spoon garlic and oil evenly on flatbreads. Sprinkle with green onions. Pass honey.

Spring Rolls

 

Ingredients

• Rice Noodles
• Spring Roll paper
• Romaine
• Chicken Breasts
• Salt, pepper and ginger (or Chinese Five Spice)
• Carrots

I’ve also used cucumber instead of romaine – either or both work but my husband likes them with romaine more than cucumbers so that’s how I made them Friday.

Dip

• Peanut Sauce
• Soy Sauce

Steps

1. Cook and season chicken with salt, pepper, ginger (or Chinese Five Spice), cut in strips

2. Julianne carrots – as thin as possible

3. Rinse and dry romaine leaves

4. Boil rice noodles and drain

5. Moisten spring roll paper (I use a deep plate)

6. When well moistened lay flat on cutting board and place noodles, a few chicken strips, few carrots, one romaine

7. Roll up like you would a burrito – as tight as you can

8. Let sit a few minutes, then cut in half

9. Serve with peanut sauce (mix peanut sauce and soy sauce, whisk)