Y’all know that I’ve been into grilling lately–I can’t get enough of it. I was craving flatbreads the other week and picked up a package of Flatout Flatbread. I knew I could create some simple dinners utilizing leftovers and make them a bit more on the healthier side. I purposely made extra Grilled Sausage and Sweet Peppers knowing that I wanted to make a flatbread out of it.

Talk about an easy dinner after a crazy day at work–this is your magic ticket. I even entertained with this flatbread. Although, my first batch of flatbreads came out a little more on the crispier side since I wasn’t paying attenion to the time–and of course those are the ones I photographed. Pay no attention to that–these are quick and simple and can easily make 1 fabulous meal into 2 totally different and terrific tasting meals.


I mentioned that I entertained the evening I made the flatbreads. I have our neighbor over for dinner at least once a week and its almost always impromptu! On this night I fired up the grill, created a sumptuous flatbread and an even tastier salad with a homemade Italian vinaigrette *recipe soon to come. This is definitely one of those pantry meals–I used whatever veggies and meats I have leftover in the fridge. Although my salad was a little piece-mealed together it came out fantastic and I even had an avocado hiding out in the fridge that made our salad that much nicer. The sweet and spicy compliment each other in this flatbread and the cheese base of decadent Boursin garlic and herb soft cheese is tasted on each bite. Whether your entertaining or just looking for a simple dinner to make–give this recipe a try!

*I had to share this picture, too. I took this right after moving our flatbreads from where I was photographing to our little table in our outdoor living room where my neighbor and I ate dinner. This made for a great photo and I instantly had to snap a few shots to encompass how our impromptu dinners really look at my house!

 Katie’s Cucina original recipe.

Grilled Flatbread w/ Hot Italian Sausage, Peppers, & Caramelized Onions

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Yield: 4



  1. Preheat grill to medium heat.
  2. In a frying pan preheat olive oil, add thinly sliced onions to the pan and cook on medium heat. Add the chicken broth and bring to a simmer until the onions have started to caramelized and all the juice has been absorbed (this will take about 10-15 minutes). Place the onions to the side. Follow the same steps for the grape tomatoes except you'll want to sweat these out and place them over high heat.
  3. Slice grilled hot Italian sausages in 1/4 inch pieces, chopped sweet bell peppers, and tear the basil.
  4. Begin arranging the flatbreads by smearing 2 tablespoons of Boursin Light Garlic & Herb cheese then sprinkle 1 tablespoon mozzarella and parmesan (each). Place the sliced Italian sausage, peppers, caramelized onions, and grape tomatoes equally amongst the 4 flatbreads. Then sprinkle each flatbread with torn basil; followed by 1 tablespoon each of mozzarella and parmesan cheese.
  5. Place on grill for 5-7 minutes with lid on for 5-7 minutes or until cheese is melted and flatbread is crisp not burnt.


*If your onions begin to burn during the caramelizing process lower the heat and add more broth.

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Barbecue Beef Brisket

For some reason, beef brisket has always intimidated me. Not sure why… but it has. The Wednesday before Memorial Day weekend I read about a fairly easy recipe in our local paper, and decided that I wanted to attempt to conquer beef brisket. And I did just that. It was not as difficult as I had thought it would be. 

Yes, it is a slow process. You are essentially slow cooking the beef for a few hours depending on how large of a cut you have. I also had another chance to use my fabulous Le Creuset french oven that I won at the Food Blog Forum Seminar a few months back. Any time I can use this amazing piece of cast iron I jump on it. Now, maybe that’s why I was ready to tackle the brisket?

This brisket was surprisingly easy to make and required very few ingredients. The flavors were robust, and after slicing the beef instead of serving the sauce on the side I dipped each piece into the sauce. It was delicious and makes for a perfect bbq or picnic out. 

Source: Orlando Sentinel 5/25/2011
Prep Time: 5 minutes
Cook Time: 2 hours
Servings: 6

2-1/2 – 3 lbs beef brisket (flat cut)
2 tbsp chili powder
1 tbsp packed brown sugar
1-1/2 tsp garlic powder
3/4 cup barbecue sauce
1/2 cup dry red wine

1. Mix the chili powder, brown sugar, and garlic powder in a bowl. Press onto the boneless beef brisket until it’s fully covered and powdered mixture is used.

2. Place in Dutch oven, flat side up, on medium heat (on your stove top). While the brisket is browning, mix the barbecue sauce and red wine. Pour around beef, and bring to a boil. Reduce heat to low, cover, and simmer for 1-1/2 to 2-1/2 hours.

3. Check occasionally and add water if it gets too dry. Remove brisket; keep warm. Skim fat from cooking liquid. Bring liquid to a boil; reduce heat to medium and cook uncovered for about 10 minutes until liquid reduces to one cup.

4. Trim fat from brisket. Carve across the grain into thin slices and serve with sauce or dip each slice in sauce.

*With leftovers you can make beef brisket sandwiches!

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Here is yet another dish I’ve been intimidated to make for year’s now! But after I was selected to host a Bull’s Eye Bold Sauce House Pary I knew I wanted to make some pulled pork. So I searched, and searched on the internet for the perfect pulled pork recipe and to be honest I never found one… so I started talking around with friends and family members whove made pulled pork in the past. I knew I wanted to make it in the crock pot so that I didn’t have to babysit it all day. After talking around I kind of came up with my own recipe and it turned out AMAZING! It was beyond simple to the point that I’ve debated whether or not to post it. But quite a few people who ate it at the BBQ convinced me to post it. This has got to be one of the most easiest recipes I’ve ever posted!!!

Prep: 5 minutes
Cook: 20 minutes
Serves: 12 (small sandwiches plus extra)


  • 1 5lb Boston Butt; Pork
  • 1 onion, sliced
  • 3 cloves garlic, smashed
  • Water
  • Favorite BBQ Sauce
  • Salt & Pepper to taste


1. Slice an onion and smash 3 garlic cloves. Place on the bottom of the crockpot. Rinse the Boston Butt with cold water and place ontop of the onion and garlic. Sprinkle salt and pepper over it. Add enough water to cover the Boston Butt (I think I had about an inch or two exposed without water). Cover and cook on high for 7 hours.

2. Once the “butt” is done cooking carefully remove it from the crockpot onto a large plate. Skim out onions and garlic and add to plate as well. Carefully drain the hot water from the slow cooker and return pot to slow cooker. Add a quarter cup of your favorite BBQ sauce to the slow cooker. Remove the string from the “butt” and start pulling apart chunks; place in crockpot. Be carefull not to add the fat. Once you’ve placed all the prok in the slow cooker then add the onions and garlic that cooked all day with the pork. start shredding the pork and add another half to full cup of BBQ sauce.

3. Cook on high for an additional 30 minutes or up to 2 hours to really let the pork marry with the BBQ sauce. Serve with buns or eat it as is! Remember to add more sauce if desired!

*I used the Bull’s Eye Kansas City sauce for this recipe–it complimented it wonderfully!

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Bull’s Eye Bold Sauce BBQ

As I announced a few week’s back. I was chosen to have a Bull’s Eye Bold Suace BBQ powered by House Party. Well last night was the big night and I think it was a success. Everyone seemed to enjoy all the food and had fun playing games. Bull’s-Eye was gracious enough to provide us with there 4 new BOLD sauces; Kansas City, Memphis, Carolina, and Texas! I think the overall consensus of the BBQ was that everyone loved the Kansas City BOLD sauce. I had paired it with a wonderful Pulled Pork!

But I honestly think the biggest hit of the evening was my home-made ice cream bar!!! Starting this week I’ll start posting about a few of the items I cooked up at the BBQ; Pulled Pork, Cucumber Salad, Mandarin Coleslaw, and quite a few recipes for home-made ice cream and sherbet! Below are some pictures from yesterday’s festivities. I can’t wait to host my next House Party!!! I love the site and it gives a great excuse to bring friends together for an evening! If you haven’t joined House Party yet you need too!

My husband, the grill master!
The chicken wings & the sauces that were used!
Bird’s eye view of most of the food! 
The gang enjoying all the food!
The guys enjoying corn hole. Duane & Cody were the winners!!!
The Home-Made Ice Cream bar!!!
Picture from Front to back; Triple Berry Buttermilk Sherbet, Chocolate Chip Cookie Dough, Cookies & Cream, French Vanilla, Vanilla with Strawberries.
Kyla & Cody enjoyed making there own ice cream treats!!!

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