1 cup chanterelle mushrooms, cleaned and sliced (Yes you may use
different/cheaper mushrooms if you must.)
3½ teaspoons olive oil, divided
1 clove garlic, minced
4 slices prosciutto di Parma
2 whole wheat pitas
½ cup marinara sauce
½ cup shredded part-skim mozzarella cheese
2 large eggs
1 cup baby arugula
2 tablespoons shaved Parmesan
½ teaspoon crushed red pepper flakes (optional)
1. Pre-heat the oven to 375 degrees.
2. Wash the chanterelles very well, they tend to be pretty dirty. Pat the mushrooms dry and slice. Heat 1½ teaspoons of olive oil in a medium pan. When hot add the chanterelles and minced garlic, and a pinch of kosher salt. Sauté for about 5 minutes until lightly brown. Remove from the heat and briefly set aside.
3. Heat a grill or grill pan over medium high heat. Brush both sides of each pita with olive oil and place them on the grill. Grill for about 3 minutes on each side until grill marks appear. (If you do not have a grill/grill pan, don’t panic. You can lightly brown the pitas in a cast iron skillet or whatever pan you happen to own, okay?)
4. While the pitas are grilling, tear the prosciutto into roughly 2-inch pieces.
5. Place the grilled pitas onto a baking sheet. Spread each pita with ¼ cup marinara sauce and sprinkle with ¼ cup shredded mozzarella cheese.Divide the chanterelles and prosciutto between the to pizzas. Transfer the pizzas to the oven and bake for 8-10 minutes until the cheese is melted and the prosciutto has crisped at the edges.
6. While the pizzas are in the oven, fry your eggs. Heat two teaspoons of olive oil in a non-stick pan over medium heat. When hot, carefully crack each egg into the pan. Let the eggs cook for 3-4 minutes until the white are set, but the yolk is still runny. (If you don’t like runny eggs, cook them longer. Duh.)
7. Remove your pizzas from the oven and top each with ½ cup baby arugula and a fried egg. Sprinkle with shaved Parmesan and crushed red pepper flakes, and serve immediately.
1/4 cup olive oil
1 lemon juice
1 lemon zested
2 tablespoons curry powder
1 teaspoon cayenne pepper optional
1 teaspoon kosher salt
6 chicken breast tenders boneless, skinless
7 ounces plain Greek yogurt
1 teaspoon curry powder
1 teaspoon Sriracha
1. In a medium-size mixing bowl, add the oil, lemon juice, lemon zest, curry powder, cayenne pepper and kosher salt. Whisk to combine.
2. Add in the chicken tenders, and toss to combine. Cover with plastic wrap, and let sit overnight.
3. In a small mixing bowl, mix together the Greek yogurt, curry powder and Sriracha sauce. Cover, and store in the refrigerator until ready to use.
4. Preheat your grill to medium heat, and grill your chicken until fully cooked, about 8 minutes.
5. Carefully slather pita them with yogurt sauce, a handful of coleslaw mix, and with 3 tenders per pita.
6. Drizzle with extra yogurt sauce or Sriracha sauce, place pita on top slice sandwich in half and enjoy!
2 boneless, skinless chicken breasts
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cumin powder
5 dashes salt
2 large pita bread rounds (white or wheat), cut in half
1 cup shredded lettuce
1/2 cup shredded sharp cheddar cheese
1 small tomato, chopped
1 green onion, chopped
2 tablespoons chopped cilantro
2 tablespoons salsa
1 lime, quartered
1. Heat the oven to 350 degrees F.
2. Cut the chicken breasts in large pieces (about 5 pieces for each breast).
3. Heat a nonstick medium skillet on medium heat and add the pieces of chicken, ground pepper, garlic powder, onion powder, cumin powder and salt. Stir all ingredients together (no need to use oil if using a nonstick skillet).
4. Stir the chicken as it cooks so that it doesn’t brown too much on any one side. Continue stirring the chicken until it’s thoroughly cooked (about 5 to 7 minutes total). Set aside.
5. Carefully open each pita half. Set on a cooking tray and warm in a preheated oven for about 4 minutes or until warm.
6. Add the lettuce in the bottom of the pita pocket. Then add the pieces of chicken and the cheese.
7. Top with the tomato, green onion, cilantro and salsa.
8. Serve with 2 quartered limes per serving.
Bag of PF Bakeries Pita Chips
1 cup canned pumpkin puree
2 tablespoons tahini (sesame seed paste)
2 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 (15-ounce) can cannellini or other white beans, rinsed and drained
2 garlic cloves, chopped
Place pumpkin puree and remaining ingredients in a food processor; process until smooth (about 30 seconds). Serve pumpkin spread with pita chips.
1 can (15 oz) chili with beans
3 round pita breads (6 to 8-inches)
1 tablespoon vegetable oil
1 can (4-oz) diced green chiles
2 tablespoons all-purpose flour
1/8 teaspoon hot pepper sauce (optional)
1/2 cup sour cream
1 tablespoon milk
3/4 cup (3oz.) shredded cheddar cheese
1/3 cup diced tomato
1/3 cup sliced ripe olives
1/4 cup chopped green onions
CUT each round into six wedges; Split each wedge in half and brush inside surface lightly with oil. Place wedges on baking sheet.
BAKE for 5 to 10 minutes or until crisp.
COMBINE chili with beans, chiles, flour and hot pepper sauce in medium bowl. Combine sour cream and milk in small bowl. Top baked pita chips with chili mixture, cheese, tomato, olives, green onion and sour cream mixture.
BAKE for 12 to 15 minutes or until cheese is melted.