Rising Sun Quick Flatbread with pesto, bacon, tomatoes and basil.

The Sun is our friend. She gives us tans, life, warmth and helps our bread to rise.  Here's how to make rising sun quick flatbread. Grill it and add traditional pizza toppings or do a pesto one like I did. (you can learn more by watching the Upside down pizza video)

Start with the dough.

Rob's rising sun quick bread

dough ingredients:

2 cups flour

1 spoonful salt

2 spoonfuls sugar

1 spoonful yeast

1 spoonful olive oil

3/4 cups water

Toppings

Pesto (click here to see how to make pesto)

shredded cheese

bacon

sliced tomatoes

basil leaves

Mix together ingredients for dough, stirring with a fork.

Knead for a couple minutes, adding flour as needed to keep from sticking to your hands.

Cover cookie sheet with parchment paper.

Place dough in middle of paper and roll dough out until 1/4 inch thick.

Brush with olive oil or butter until completely covered. 

Set in direct sun for 30 minutes to an hour. 

Let rise for 30-60 minutes.

Dough should double or triple in height. Roll back in to a ball and cut in half. 

Clean, brush and oil grill.

Heat grill to 300 degrees.

Grill bacon, one minute each side.

Roll both dough pieces into 1/4" thick rounds. They don't have to be perfect.

Lay one piece of rolled out dough on grill. Cook for 1-2 minutes or until grill marks appear.

 

Flip over and immediately with sprinkle cheese. Close lid and grill for 1 minute more, making sure bottom doesn't burn.

Add pesto and spread.

Add tomatoes, basil and bacon. 

  

remove from grill and cut into small pieces.

Serve to hungry family.

Repeat with other dough.

Serve hot and enjoy.

cook well.

Rob Barrett

CFDs

1 steak 3 people, how to stretch a steak for 3 people with balsamic and naan

3 people one strip steak, what's one to do.  

First spiral cut the steak into one long strip. Place in bag with a little olive oil and 3 or 4 spoonfuls or balsamic vinegar. Mix it around and place it in the refrigerator for at least 30 minutes.

Heat your grill to 400 degrees and grill long strip, turning once, about 2 minutes a side or less.

  

Cut into small pieces and place aside.

Place naan bread (Costco) on grill for 1 minute a side or until warm 

Remove and spread with ranch dressing

Add the steak pieces

Then some tomatoes, these are purple tomatoes but you can use whatever king you'd like.

 Add a little corn relish.  (Recipe at bottom.)

fold over, eat and enjoy, It should  be enough for almost 4 sandwiches of goodness.

Cook well and have a great summer, 

Rob

www.youtube.com/cookingfordads

Here's our favorite Corn Salad recipe (inspired by the Barefoot Contessa's version)

in a large bowl combine:

• 4 cups of frozen corn niblets
• 1/2 cup small-diced red onion 
• 4 spoonfuls cider vinegar
• 4 spoonfuls olive oil
• 1/2 spoonful coarse kosher salt
• 1/2 spoonful freshly ground black pepper
• When ready to serve, add the basil, toss and serve.
• 1/2 cup chopped fresh basil leaves

Rob Barrett

Cheetos, coconut and beer batter fish, fresh fish ideas for the cabin

Here are some fun ideas for cooking fresh fish.

Lemon Steak, using lemon juice to tenderize your steak

Here's a great way to tenderize your steak and give it a little zip without making it taste lemony. Try it and let me know what you think.  I really like these chuck eye steaks when you can find them.  Make sure it's a chuck eye and not a chuck steak, big difference.

cook well,
Rob Barrett
Cooking for Dads

How to make a hamburger - props, pears, and peanut butter

Hamburger with lemon marinade.

For every pound of hamburger add the juice of one lemon, Combine with fingers and et aside for 15-20 minutes.  The juice tenderizes the meat without leaving a lemony taste.

Pear and jalapeno burger.

Heat grill and coat with olive oil.
Place a 1/3 inch lice of pear on grates, sprinkle with salt and pepper.  Cook for 2-3 minutes or until grate marks appear. Flip over, add a slice of swiss cheese and thinly sliced jalapenos.  Close grill lid and let is cook for 2-3 minutes.  Place on top of cooked burger and serve hot.


cook well,
Rob Barrett
www.cookingfordads.net

Raspberry Mango Lemonade and other fun "seize the day" summer drinks

Here are the written versions:

Cucumber Water:
1 gallon of water
1 lemon sliced
2 handfuls sliced cucumber
combine and store in the refrigerator,
Use within 2 days.

Fresh Limeade - (Lemonade):
1 large glass of water
add the juice of two small limes (1 large lemon) about 4 T
3 spoonfuls of sugar.
Stir until sugar is dissolved.
Add a piece of the rind and a handful of ice.
Drink and go "Ahhh!"

Barrett Special: (from our friends the Bains)
1 large glass filled 3/4 with Sparkling lemon water and ice.
Add a splash of cranberry juice
take a small piece of lime and rub tit around the rim of the glass
Squeeze in leftover lime juice and toss rind in glass.
Serve cold.


Strawberry Lemonade:
1/2 gallon of water
juice of 3 lemons 1/2 C
5 sp sugar
1 handful strawberries mashed
Place everything in large coffee press.
Squeeze down pulp.
Pour over ice and enjoy.

Raspberry Mango Lemonade (limeade):
In a large pitcher add 3/4 gallon cold water.
add 10 spoonfuls of sugar (about 3/4 cup) and stir until dissolved
In a medium bowl combine 1 small carton fresh raspberries (just over 1 cup), 1 cup fresh mango pieces and the juice of 6 lemons (almost 1 cup). Using a potato smasher or a big spoon, smash fruit until it forms a paste. Place a colander or strainer over another bowl and pour mixture into colander. Let the juice fall through. Use large spoon to smash down pulp to remove last bits of juice.
Pour juice mixture in to pitcher and stir to combine.
Add some lemon slices to pitcher.
Pour over ice to serve.

Cook well,
Rob Barrett
Cooking for Dads

Crispy Egg and Cheese Sandwich or How to Fry an Egg

There are a couple keys to these sandwiches.

1. Get a good non-stick pan.  Not having to add any oil or butter when frying an egg is a huge saving in the calorie area.  I love my Anolon Advanced.

2. I've used quite a few different cheeses but this Kirkland Mexican mix really works well.  You'll find that shredded cheese crisps up better than big pieces.

3. You can also do this with rolls or bread, but I really like these 100 calorie English Muffins.

Here's the Calorie Breakdown.
1 egg                               70 calories
1 english muffin            100 calories
1 thin strip of bacon        40 calories
2 T of shredded cheese   80 calories
1/2 t of butter                  30 calories
Total -                           320 calories

Cook well and enjoy.

Rob Barrett
Cooking for Dads