We’re in the middle of another session of Apples of Gold – the cooking/teaching mentoring ministry for ladies that I’ve had the privilege of being a part of the last three years. Each week we learn cooking techniques, study Titus 2, and fellowship together around a home-cooked meal. It’s a wonderful, encouraging and fun time!
Last Saturday the meal was all about the grill. Here was our menu:
Grilled Prosciutto, fig and Gouda Flatbread
Rosemary and Sea Salt Flatbread
Honey-Lime Grilled Chicken Salad
Grilled Pineapple with Coconut Whipped Cream
- For the flatbread:
- 2 cups flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- 3 tablespoons extra-virgin olive oil
- ¾ cup warm water, plus more if needed
- Olive oil for brushing
- 6 ounces Gouda cheese, grated
- A handful of arugula
- 8 slices of Prosciutto
- 8 fresh figs, cut into quarters – I used dried figs and they were just as delicious!
For the balsamic glaze:
- 1 cups balsamic vinegar
- 1/2 tablespoon honey
For the flatbread:
To a large mixing bowl, sift the flour, salt, and baking powder, mix well.
Add the olive oil and mix.
Add the water and mix until the dough comes together, either using your hands or a wooden spoon.
Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Remove the dough from the fridge about 10 minutes before using to allow to come to room temperature.
Preheat your outdoor grill.
Divide the dough in fourths and roll out onto a floured cutting board into your desired shape.
Brush with the olive oil on both sides.
Grill on each side for about 2-3 minutes until you have good grill marks and the dough is crispy.
Remove from the grill and add your toppings.
Return the flatbread to the grill and grill only long enough until the cheese is melted.
For the balsamic glaze: – Make this while the dough is in the fridge
In a medium saucepan, add the balsamic and stir in the honey.
Bring the vinegar to a simmer over medium heat.
Simmer for approximately 30 minutes until the vinegar has reduced by ½, keep an eye it and check until it has the consistency of molasses.
Drizzle over the finished flatbread.
For Rosemary/Sea Salt Flatbread –
Combine 1 tbl. finely chopped fresh rosemary and about 2 tsp sea salt.
Brush flatbread with olive oil and grill until browned. Remove and brush with more olive oil. Rub Rosemary and salt mixture over oil. Serve warm.
Honey-lime Grilled Chicken Salad
- 4 small chicken breasts
- 2 tbsp olive oil
- 1 tbsp honey
- ¼ cup cilantro, chopped
- zest from a lime
- juice from a lime
- salt and pepper to taste
- In a bowl add the Honey lime chicken ingredients; olive oil, honey, cilantro, lime zest, lime juice, salt and pepper. Whisk until smooth.
- Place each chicken breast between plastic wrap and gently pound using a meat mallet until chicken is about ½ inch in thickness. Place chicken in a large Ziploc bag and pour marinade over chicken. Marinate overnight.
- Grill chicken over medium high heat until cooked through.
Place salad ingredients on plate, top with grilled chicken.
Honey-Lime Dressing –
1/4 Cup olive oil
Juice and zest of a lime
2 tsp Honey
In a small bowl, whisk the juice of the remaining lime, the honey and 1/4 cup olive oil; season with salt and pepper.
Now for dessert:
- Slice fresh pineapple in one-inch slices.
- Sprinkle with a cinnamon/sugar mixture
- Grill on medium high heat 2-3 minutes or until soft and pineapple has grill marks.
- Garnish with whipped cream, and fresh mint.
Coconut Whipped Cream
Full Fat Coconut milk
Place coconut milk in fridge overnight. The next morning, put mixing bowl and beaters into freezer for ten minutes. Turn milk can upside down, open and pour off liquid. Pour rest of milk into chilled mixing bowl. Beat until whipped up. Add 2 tbl sugar and 1 tsp vanilla.
This meal is so delicious! Fire up the grill and get some restaurant worthy foods cooking on your back porch!
With love from my country kitchen,