Cheesy BBQ Flatbread with Grilled Vegetables

I seriously cannot express to you nearly enough just how awesome this recipe is. I know this flatbread may not look super knock-your-socks-off impressive. And, I can attest that this certainly isn't a complicated or sophisticated dish. But, it's just one of those things that once you start making your way through this at the dinner {or lunch or snack or anytime} table, you'll come to understand just what I am talking about. If you're a lover of barbeque sauce, cheese, and/or grilled veggies, this is right up your alley. I know it is mine. {So much so that I've made this three times in the past week.}

Using store-bought naan bread {found in the bread or bakery section in most supermarkets these days} makes this a super simple recipe to whip up. {Soft pita bread could, also, be used.} A bounty of freshness from the sweet corn, onions, peppers and fresh thyme makes this flatbread a real winner. Some zip and sweetness comes from the inclusion of bbq sauce. And, a little cheddar cheese makes the whole thing truly sing.

Regarding the bread, you want something that isn't too thin and is rather soft. This dish turns out best when the flatbread just kinda warms through during a few, quick minutes in the oven. It should still remain tender and soft for service. Nothing super thin, crispy or crunchy.

One last thing I'd like to mention ... we experimented with a few different kinds of barbeque sauce for this. We have our favorites for certain types of grilled meats and the like. For this? It has to be Kraft Original. I mean, go with what you like. But, we found old-school Kraft to be our choice.

NOTE: Grilled or breaded chicken {already cooked} that has been cut into small dice can be added for those desiring more than just vegetables on their flatbread. {I did use some chicken during one of the times that I recipe tested this flatbread - as shown in the photo below.}

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Yields 4 flatbreads / Serves 4.

Ultimate Loaded Baked Potato Salad

With grilling season and summer gatherings right around the corner, I thought I'd share my recipe for one killer of a summertime side dish. Potato salad is pretty much a staple at most warm-weather get-togethers. {I actually love potato salad so much that I make it two or three times a month from spring until fall.} I've taken the traditional potato salad and given it one heck of a make-over. It's quite the upgrade actually. Here, we've, basically, got the working parts of a potluck favorite combined with everything we all love about a loaded baked potato.

The result of this marriage is something pretty darn amazing. I start with baking the potatoes instead of boiling them. Once removed from the oven and cut into chunks, the potatoes then get a good dousing of vinegar while they are still warm. (I use the vinegar trick for any potato salad recipe that I make. I think I learned it from watching Emeril years ago. He said that he considers potatoes "most vulnerable" while they are still hot and more easily "accepting" of the vinegar.)

For the dressing, a little sour cream is incorporated in with the mayo for the perfect tangy zip and to mimic those flavors found in loaded baked potatoes. Crispy bacon, lots of scallions (or chives) and shredded cheese get folded in for the perfect "bang" in this firecracker of a potato salad.

Yields 8 - 10 servings.