Caramelized Pear and Gorgonzola Flatbread

 Serves: 6

Ingredients:

• 1 flatbread crust
• 2 pears, thinly sliced
• 1 onion, thinly sliced
• 2 tablespoons olive oil
• 4 oz Gorgonzola cheese, crumbled
• 2 tablespoons honey
• Fresh arugula for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add onion and cook until caramelized, about 15-20 minutes.
3. Spread the caramelized onions over the flatbread crust.
4. Arrange pear slices on top and sprinkle with Gorgonzola cheese.
5. Drizzle with honey.
6. Bake for 10-12 minutes, until the flatbread is crispy and the cheese is melted.
7. Garnish with fresh arugula and serve warm.

Cranberry Cream Cheese Stuffed Flank Steak

It was our annual Spode Christmas dinner with my Dad and Penny tonight, so needed to find a new yummy festive meal!!  This was perfect!!!  Tasted so yummy and was quick and easy!!  We so fancy :)  We made this with stuffing, Strawberry Romaine Salad, and edamame!! 

Ingredients

• 4 Pounds flank steak
• 1 Teaspoon sea salt 
• 1 Cup cranberry jelly
• ¼ Cup balsamic vinegar
• 2 Sprigs rosemary
• 1 white onion sliced
• 1 Tablespoon garlic minced
• 1 Cup Bleu cheese
• ½-1 Tablespoon peppercorns fresh cracked

Cranberry Filling

• ½ Cup cranberries
• 1 Tablespoon fresh rosemary
• 1 shallot small
• ¼ Cup walnuts chopped
• 1 Cup Bleu cheese crumbled
• 4 Ounces cream cheese softened
• 1 Teaspoon black pepper

Instructions

• Prepare marinade. Add steak to a Ziplock bag. Pour in cranberry sauce and balsamic vinegar. Add rosemary, onion slices, and garlic. Seal and let marinate for at least 3 hours, or up to 8.
• Remove steak, season with salt and pepper and bring to room temp.
• Meanwhile, prepare the filling. Add all ingredients to the food processor or blender and pulse for 30 seconds to combine and lightly break down the ingredients.
• Butterfly the steak by slicing in half widthwise and stopping before slicing all the way through. You can then pound steak lightly with a meat mallet.
• Spread the filling over the steak. Roll into a tight log and seal with twine. Tightly roll into a sheet of plastic wrap and refrigerate for 10 to 15 minutes.
• Meanwhile, heat a frying pan over medium high heat.
• Spread pepper onto a plate. Roll the steak in fresh cracked pepper.
• Sear for 2 minutes per side
• Preheat oven to 350 degrees F.
• Place into the oven and bake for 20 minutes for medium rare.
• Remove steak and rest for 10 minutes
• Slice and serve.

Homemade Cheesy Spaghetti O’s

Linda made this the other day and I've been craving it ever since, so I had to try it!!  It was DELICOUS and tasted like my childhood - only healthier :)  It even had a little kick - so good!!!

Ingredients:

2 tablespoons salted butter

2 tablespoons extra virgin olive oil

3 cloves garlic, chopped

1 tablespoon chopped fresh oregano

chili flakes

⅓ cup tomato paste

2 cups Anellini or other small pasta

kosher salt and black pepper

1 teaspoon onion powder

½ teaspoon paprika

1 cup grated parmesan cheese

½ cup grated pecorino cheese

½ cup fresh basil

1. Melt together the butter, olive oil, garlic, oregano, and chili flakes in a large pot over medium heat. Cook until the butter turns golden, about 5 minutes.

2. 
   

3. Reduce the heat to low, stir in the tomato paste. Cook 1-2 minutes, then pour over 3 cups of water. Bring to a boil over high heat. Add the pasta, onion powder, paprika, and season with salt and pepper. Cook, stirring often, until the pasta is al dente, about 12 minutes.

4. 
   

1. Stir in the parmesan, pecorino, and basil until the cheese is melted.

Serve immediately topped with fresh basil. Eat!