Cooking shouldn’t be a chore, it should be a fun time when you get to spend time with those you love. Some of my best childhood memories are helping Granny and Grandma in the Kitchen. They were both great cooks, and taught me so many things. Grandma’s most important tip was to keep all the bacon fat because it makes things so delicious!
Granny’s best kitchen advice was to always keep a pound cake or marble cake in the freezer for company or a quick dessert. Just slice off some frozen cake and place it in the toaster to warm it up. Add some melted butter and serve with milk or tea.
There’s so many dishes they taught me to make, some of them were so good, some of them weren’t like Grandaddy’s brains and eggs or fish head stew. I could name a lot of other gross poor southern dishes, but you get the idea. Those stories of squirrel stew or possum pot pie made some memories I’ll never forget, but I think I’ll just pass those stories along, not the recipes to my family.
When I cook with my family now, I try and make some dishes that my son can easily make like these personal pita pizzas. My son is probably the only kid in the world that doesn’t like conventional pizza. He’s gotten so bad, he actually refuses to eat if we order a pizza, so I’ve had to make some compromises.
To make something that is more in line with his tastes, I’ve started making these no bake Greek pizzas made with hummus and lots of veggies. These are perfect to make with kids because they’re so healthy and you don’t have to cook them!
Yield: Serves 4
4 pieces of pita bread
roughly chopped fresh oregano
Assemble pizzas by spreading hummus on pita bread. Sprinkle on diced cucumber, tomato and oregano. Sprinkle with feta cheese and shredded lettuce. Garnish with lemon wedges.
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Want to know how to build a successful restaurant? Check out BonAppetit.com’s “Out of the Kitchen”, a glimpse into the inner workings of two successful restaurants. Meet the back of the house inner circle and see how face-to-face relationships keep customers coming back for more.
This is a sponsored conversation written by me on behalf of Bon Appetit. The opinions and text are all mine.