Deepfrieddiamonds

HOMEMADE FLATBREADS AND AIR FRIED CHICKEN WINGS.

Two wonderful, mouthwatering dishes that NEED to be on your scary movie night menu, your football game day menu, AND especially above all, your Halloween party menu that you should be in the middle of planning right now! As I’m typing this you probably have your pen creating all kinds of coolness on paper or maybe you’re a tech baby and you’d rather plan on a tablet. I mean both work perfectly. Everyone attending halloween parties expect the usual pizza, wings, hoagies, and snack table, but what they don’t expect are five star flat breads and awesome air fried wings to be joining in the frightening festivities on the 31st of this month! October is my absolute favorite month of the entire year and I’ve been planning my weekends for weeks now because I want to live my best life since spooky season comes and goes within the blink of an eye. Last weekend my boyfriend and I had ourselves a little scary movie marathon and of course you can’t have a day filled with watching films without pizza and wings attending the party. However, as most of you know I have lost over 50 pounds since may and have fallen in love with the wellness lifestyle I’ve been living. Therefore, instead of ordered something that I was going to regret eating, and that would probably make me feel like crap afterwards I said “let’s make our own healthy flatbreads and air fried wings”. They’ll both taste even better and they’ll be much better on the stomach. In the fall I find myself loving being in the kitchen even more so then any other time of the year.

As decadent as they appear both flatbreads are easy and extremely fun to create.

Let’s start with our garden tomato flatbread topped with creamy burrata cheese:

• Drizzle some EVOO (extra virgin olive oil) across the top of the naan crust.
• Season with sea salt, freshly cracked black pepper, garlic powder, and parmesan cheese.
• Then layer on slices of tomato basil cheddar cheese.
• Slather on sauteed eggplant, onions, and sweet Italian L’s (peppers). All you do is cook the vegetables in a pan over medium hight heat with two tablespoons of olive oil and one tablespoon of butter. For this flatbread I used 1/2 of a vidalia onion, a mini eggplant, and two Italian peppers. Season with salt, pepper, garlic powder, onion powder, and a pinch of chili powder.
• Lay on whole slices of yellow tomatoes. These actually are less acidic then red ones and they’re super meaty.

Bake at 425 degrees for 12 minutes. If you don’t like a crispy crust like I do, you can do 10 minutes.

• Once the flatbreads come out of the oven that’s when the garnishing takes place! I used two balls of burrata. I put them on top of the pizza and sliced each of them so that they can break open since that creamy cheese in the center comes oozing out. I mean we all know is the absolute best part. For the final touches, I drizzled the cheese with some EVOO and sprinkled a few dashes of chili powder right over the top for a rich, smokey bite.

Let’s move on to our sweet and savory seasonal flatbread! Look at the way it just glistens. I mean it’s seriously stunning!

• Just as we did with the first flatbread.. let’s drizzle some EVOO right on top of the naan crust.
• Once again, season with sea salt, freshly cracked black pepper, garlic powder, and onion powder.
• Spread on a generous helping of pumpkin butter. YES, DIAMONDS.. pumpkin butter! This is something that my creative brain concocted for the Fall season and I absolutely do not regret it at all. It was truly one of the greatest flatbreads I ever ate in my entire life and I think you are all going to agree with me as well.
• Slice up thin chunks of creamy brie cheese and lay that right on top of the pumpkin butter. This type of cheese is extremely mild so go ham with it!
• Speaking of “ham” we’re going to fold up little pieces of prosciutto (Italian ham) that are going to rest right in-between the cheese and mushrooms.
• The sauteed mushrooms really take this flatbread to the next level because it completes the textural profile that you’re looking for when devouring a loaded pizza of any kind. I satueed my mushrooms over medium heat with one tablespoon of olive oil and two tablespoons of butter. I seasoned them with sea salt, freshley cracked black pepper, paprika, and Italian seasoning.

Bake at 425 degrees for 12 minutes or until your preferred crispness.

THE TASTIEST, CRISPIEST, MOST SUCCULENT Air-Fried Chicken Wings You Will Ever Dip Into Blue Cheese.. or not. 😉

There are two steps to frying frozen chicken wings. If you’re using fresh from the fridge you will only have to do the second step.

THE FIRST:

• The first thing we want to do is defrost the chicken wings so set your air fryer to 400 degrees and let them go for 10 minutes.
• When that first 10 minutes is up drain all of the liquid that came off the wings from defrosting them.

THE SECOND:

• Drizzle them with olive oil and season them up with tons of seasoning since we’re doing a dry rub with these babies!
• I seasoned the wings with Brazilian steakhouse seasoning, garlic salt, and lemon pepper & lots of it! I squeezed in a few drops of honey on them as well before tossing, so that it could even out all of that savoriness we got going on.
• Put them back into the air fryer for 6 minutes and then flip to finish for another 6 minutes.

Don’t forget to enjoy your scary movie night with your pizza & wings before October is over!

xoxo