Hello foodie frands!!
I hope you all are WELL. We are adjusting to our new (well, 200 year old…thankful to be renting) home in Denver. We needed more space and are grateful for just that, a basement and a backyard!
With the “school year” right around the corner, I thought I’d come up with some easy weeknight dinner ideas, here is the first of many! It sounds much fancier and more difficult than it is. The only real prep is the deconstructed elote (Mexican corn salad) and, if you want to make you own naan, the naan and, if you want to make your own marinara, the marinara. I did make my own marinara, but we used mini premade naans. Parantha would be delicious too! Or make it into a taco.
¡Buen provecho!
Amanda
Naan Flatbread with Deconstructed Elote and Shaved Candy Cane Beets
Prep time
Cook time
Total time
Author: gouramanda
Makes: 3-4
Ingredients
- 6 mini naans ( homemade or store bought)
- 1 cup marinara (homemade or store bought)
- 1 cup deconstructed elote (recipe follows)
- 1 cup smoked mozzarella, grated
- 12 piece of salami
- 1 large candy cane beet (shaved with a peeler)
- basil
Method
- Preheat oven to 450.
- If you are making your own marinara, go ahead and do that now. Go ahead and make the deconstructed elote (recipe follows). Then, grate the smoked mozzarella and set in a bowl. Shave some of the candy cane beet and place in another bowl.
- On a sheet pan, arrange the naan. Spread some marinara on the top of each naan. Add the smoked mozzarella, salami, deconstructedd elote. Bake for 7-10 minutes until cheese is melted and bubbly. Top with shaved beets and basil.
Deconstructed Elote
Prep time
Cook time
Total time
Author: gouramanda
Makes: 2 cups
Ingredients
- 4 grilled corn cobs (or a bag of frozen roasted corn, thawed)
- ½ cup vegannise or mayo
- juice and zest of 1 lime
- ¼ cup queso fresco, crumbled
- 2 teaspoons chile powder (like Vecina's Pasilla Chile Magic)
Method
- First, if using grilled corn, go ahead and grill it until you get the grill marks. Heat grill to high and grill, flipping, for about 10 minutes. In a medium sized bowl, cut the corn off the cob. Add the veganaise/mayo, juice and zest of lime, queso fresco and chile powder, Toss to combine.