Caramelized Onion, Goat Cheese and Golden Raisin Flatbread

What a mouthful for a title, hey? But “a mouthful” is appropriate, because that’s exactly what everyone will have when you bring out these beautiful little treats.

This is one of my GO-TO recipes when we go to parties and need to bring a dish. It looks like pizza, so people immediately go for it. The onions- sweet from being caramelized in Sherry wine- pack a pinch of heat from the cayenne. The tangy and creamy goat cheese makes believers out of even the most picky eaters. This also works great on baguette, as a crostini.

You simply must try this (and…you’re welcome!).

Lots of pantry basics-

A large onion (sliced vertically)..

Cayenne Pepper..

Sherry Cooking Wine..

Golden Raisins..

Flatbread. I cheated and used a boxed mix. Use your favorite pizza crust recipe  or favorite premade pizza crust (Trader Joes, Spartan Brand, etc)..

Goat Cheese..

The end!

Okay, there a few steps involved. But easy ones! Like, caramelizing onions. The *key* to this is LOW heat and PATIENCE!!! Don’t stir them until they start to turn golden- the longer they are in contact with the bottom of the pan, the sweet they will get. So, ban your impatient, frantic stirring husbands from the kitchen..ah-hem..love you TJ!!

So, start with SLOWLY sauteeing your beautiful, crisp white onion.

After about 15-20 minutes, you will have slightly golden onion slices. NOT THERE YET!

About 45 minutes later, they will be completely golden. This is when you want to crank the heat up to medium, add in your Sherry, Cayenne, and Raisins.

Since you have 45 muintes to caramelize your onions, you have PLENTY of time to prep your flat bread. I took the easy way out lovingly made my box mix, with came out of the oven looking golden brown and herbacious. The “Mediterranean” herb mix was just onion, garlic,  oregano, basil, fennel, thyme, chili pepper, marjoram. Yum.

Smeared generously with goat cheese…

and topped with the onion & raisin blend.

Slice, serve and enjoy. These are great cold or room temp. If you put HOT onions on top- the bread can get soggy and the cheese goes running off the bread. Messy. Still tasty, just not as easy to eat.

 

 

1 large onion, sliced vertically

2 tbsp Sherry

1/4 tsp cayenne

2/3 cup golden raisins

1 flatbread, prepared as directed

6 oz goat cheese, room temperature

1. Heat your pan to low. Add your onion, and let cautee for about 15-20 minutes. gently stir onions every 10 minutes until total time is about 45 minutes, and onions are a deep golden brown. If your onions begin to stick to the pan, add a tablespoon of water to keep them “loose”.

2. After onions are caramelized, turn heat up to Medium. Add Sherry, cayenne and raisins & immediately remove pan from heat. Stir & let mixture sit until cooled.

3. Spread your flatebread with the softened goat cheese & top with the cooled onion mixture. Slice into desired size & shape and serve.

Fish Tacos with Creamy Avocado Slaw

 

Well, this week certainly has been interesting. Monday, Niki and I ran outside at the local park with the dogs. I am in the middle of my half marathon training, and my dogs were starting to show obvious signs of cabin fever. Jules just sleeps all day and hangs her head like no body loves her, and Jax…..well. He displays boredom on the opposite extreme of the energy scale. He goes BONKERS.

 

For instance, the other day he spent two solid hours chasing lights on the wall. First, he saw the lights.

OHMIGOD WUH IS THEY!?

 

He tried to stare them away.

WHY IZ U NOT GOIN NEWHERE??

 

He was perplexed/entranced.

IZ FEELING SLEEEEPPYYYY…..

 

 

And finally, he resorted to running in circles around the living room trying to get the lights to chase him. No luck, little guy….

IZ PROMISE IZ DONT BITEEEEE.

 

 

So anyway, we ran. 3.6 miles. Beautiful. Sunshine. Birds singing, rainbows glittering, unicorns prancing, the universe made me happy.

 

 

And then.

 

HAHA UNIVERSE TRICKED US!

 

The snow fell. and fell. AND FELL! over 8 inches. No mercy for the tulips budding….

 

or the birds. This robin was PISSED.

 

 

And so was I. Naturally, I coped the only way I know how. Through FOOD. I needed something to force images of sunshine, beaches, sunshine, warmth, sunshine, oceans, SUNSHINE….you get the idea. What feels more tropical and summery than fresh fish tacos?! I mean, besides tropical summery locations. Clearly I missed having a spring break this year. Sigh….

 

 

1 lb firm white fish—I used Tilapia–

1 tsp chili powder

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp cayenne (more/less according to heat tolerance. I LIKE SPICY, remember..)

1/2 cup loosely packed cilantro

1/2 avocado

1/3 cup plain Greek Yogurt

juice of 1/2 a lime

1 small jalapeno

salt to taste

1 bag broccoli slaw or coleslaw mix

 

Corn (or flour) tortillas, salsa, more hot sauce as you please.

 

1. Pat your fish dry with paper towel and mix together seasonings. Sprinkle both sides with spice blend. Heat a couple table spoons oil in a pan over medium-high heat. 

 

2. In a bullet/blender/food processor, combine  cilantro, avocado, yogurt, lime juice and jalapeno. Blend! Salt as desired. Toss broccoli slaw with cream sauce, and let sit in fridge (15-30 minutes).

 

3. For fish- fry in oil ~4-5 minutes on the first side. Flip, fry an additional 2-3 minutes and remove to paper towel lined plate to drain.

 

 

Assemble tacos by layering fish, creamy slaw, salsa and hot sauce in a warmed corn tortilla. Stuff your face enjoy and imagine yourself in a seaside cabana while a sexy man feeds you far, far away from snow.

10 Years and Counting

 So, dear friend, here is to 10 more years of…….

finding our passions in life…

being in love….

heartbreak…

good laughs…

helping each other up after we “fall”…

road trips…

girls nights…

spending time with our gang…

 bringing out each others fabulousness…

And just living our lives. Because my life is better with you as my friend and I love you so much!! xoxoxo