My goodness! It’s already been almost two months since our trip to Banff. Time seems to be flying lately – between my work, Mike’s work, PTA, the kids’ schedules, the holidays, travel and did I mention work – I’m exhausted! So we’ve been a little neglectful in our cooking and posting (certainly not our eating though!). But not to fear – we will keep on with our international and state night cooking adventures (even if just a bit more infrequently than we used to). We enjoy cooking, learning, eating and of course all of you too much to let it fall to the wayside!
So long story short, the avalanche that has consumed our spare time is why we’re delinquent in posting our favorite Alberta recipe and visiting many of your wonderful sites. Fortunately there were no avalanches on our Banff vacation. Just good food, great views and a spectacular time.
but then we got to warm up in the natural hot springs (another GREAT recommendation Barb!)
Between all of our sightseeing fun, we did stop for several great meals. Our favorite dining experience was at Coyotes Southwestern Grill…Yes, I know – probably not the most Canadian of choices. That said, the ingredients were fresh and inventive. Mike and I ordered the Fresh Apple Gorgonzola Flatbread to share as an appetizer and that’s what we’ve recreated here.
This made the recipe even better – no bread baking! So we oiled up some tortilla shells and tossed on a mix of our ingredients which included fresh spinach, apple slices, goat cheese, Gorgonzola, fresh mozzarella, pecans and seasoning.
Miss A and Mr. N had no interest in trying this one, and since they did at the restaurant (and weren’t crazy about it), we didn’t push. Instead the kids made their own more traditional pizza-style flatbreads. They were quite satisfied and asked that I report they were four spoons. I too gave the grown-up version four spoons.
It was the perfect blend of sweet, salty, crunchy and warm. Great comfort food with a lot of flavor. Mike on the other hand would have preferred less “stinky cheese” as he referred to it. It was a bit too heavy on the goat and Gorgonzola cheeses for his liking. He doesn’t mind those cheeses in small doses, so next time he’ll make his own too.
Still he gave it 2-1/2 spoons and would likely bump it up to a 3 spoon meal after making his own taste adjustments. So really, this is one of those non-recipe recipes. Grab a tortilla, a blend of your favorite ingredients, toss it in the oven and voila – you have a fresh and delicious flatbread.
Thanks for joining us on our Canadian adventures. Up next we’re going to head back to the states for a few more delicious recipes from the Big Easy. Then, as promised, we’re off to Chile! And of course we’ll likely have a holiday recipe tossed in for fun too. Until next time…cheers!
Print this non-recipe, recipe: Three Cheese Apple Flatbread