inspiration Archives | The Cloud Bread Company

Cloudies Wrapped Jalapeño Poppers

February 8, 2023/in inspiration/by Gary Mavis

Ingredients:

5 jalapeños
½ c. cream cheese, softened
½ c. greek yogurt
2 green onions, finely minced
⅛ tsp. salt
10 Cheddar Cloudies, fully thawed
10 thin sliced bacon strips

Directions:

Preheat oven to 400 degrees. Place a piece of parchment paper or foil on a rimmed baking sheet and place a wire rack on top.
Slice the jalapeños in half, trying to keep a bit of the stem on both halves.
Use a small spoon to scoop out the seeds and all the white pith. Discard.
In a small bowl, whisk together cream cheese, yogurt, green onions and salt. Scoop into a small baggie.
Snip the end of the baggie and fill each of the 10 halves of jalapeños with the mixture. (or use a spoon!)
Use a rolling pin to gently flatten the Cloudies and then wrap them around the filled jalapeños.
Wrap the bacon around the Cloudies, making sure to have the end wrapped on the bottom to keep it from curling up.
Bake on the rack at 400 degrees for 20-22 minutes, cool 5-7 minutes and serve!

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Cloudbread Shrimp Chalupas

February 6, 2023/in inspiration/by Gary Mavis

Ingredients:

1 box of Garlic-Herb Cloudies
1/4 lb shrimp
1 small onion, chopped
1 tomato, chopped
1 avocado, mashed
1 tbsp mayonnaise
1 tbsp sour cream
1/2 tbsp hot sauce
1/2 cup picked onions
Juice of 1 lime, divided equally
Salt to taste
Garnish with cilantro, jalapeño and lime wedges

Directions:

Flip a muffin pan upside down and arrange the Cloudies in the space between the muffin cups to form shell shapes. Bake until crisp for 3-4 minutes at 350F.
Thaw shrimp and mix with sour cream, mayo and hot sauce, set aside.
Make pico de gallo by mixing chopped onion, tomato, cilantro, juice of 1/2 lime and salt.
In a separate bowl, add salt and juice of 1/2 lime to mashed avocado.
To make the chalupas, add shrimp to the Cloudie shells, then top with pico, guacamole and pickled onions.
Add garnish and enjoy!

Recipe and photo credit: Anju Kapoor (@lifestylebyanju)

Cranberry Topped Brie en Croute

December 4, 2022/in inspiration/by Gary Mavis

Ingredients:

8 Original Cloudies
1 egg
1-pound round of brie
½ c. fresh cranberry relish*
Serve with assorted cut fruit, vegetables and/or crackers

Directions:

Preheat oven to 350.
Cover baking sheet with foil and lay a smaller piece of parchment on top. Set aside.
Using a rolling pin, gently roll individual Cloudies until they are slightly flat.
Place brie in the center of the parchment-foil lined tray.
Whisk the egg until light and fluffy.
Lightly brush brie top with egg wash and then press one of the flattened Cloudies rounds in the center. Flip it over so that side is now on the bottom.
Brush the remaining top and sides of the brie with egg wash.
Spoon the cranberry relish onto the center of the round.
One by one lay the flattened Cloudies on the brie, tucking a bit underneath to make sure you cover the entire round. Once all covered, gently press together to keep it compact.
Tightly wrap the brie with the foil/parchment to keep it all compact while baking.
Bake in 350 degree oven for 20 minutes.
Carefullyremove the parchment and foil. Brush with remaining egg wash and place back in the oven for an additional 12 minutes. Cool for 15 minutes before serving.

*Cranberry relish: In food processor, combine 1 bag fresh cranberries, ¾ c. sugar or appropriate amount of your favorite sweetener, zest and juice from 1 orange and pinch of cinnamon. Pulse until blended.

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Cloudies Italian Egg Bake

August 30, 2022/in inspiration/by Gary Mavis

Ingredients:

1-pint cherry tomatoes, cut in half
2 zucchini, sliced in circles, ½” thick
1 fire-roasted red pepper, drained, sliced
1 box Garlic-Herb Cloudies
12 eggs
¼ c. half and half
2 c. shredded mozzarella cheese
2 Tbsp. dried oregano
Olive oil, salt and pepper

Directions:

Preheat oven to 400
Line 3 baking sheets with parchment paper
Toss cherry tomatoes with olive oil, salt and pepper and spread onto baking sheet
Spread the zucchini on separate sheet and drizzle lightly with olive oil
Roast zucchini and tomatoes for 20 minutes or until lightly golden brown
Layer the Cloudies in the bottom of a springform pan, pressing them to smash together and cover the bottom of the pan.
Sprinkle half the shredded mozzarella over the Cloudies and then layer the cooked zucchini to cover
Whisk the eggs and half and half and pour over the top of zucchini
Sprinkle the rest of the shredded mozzarella and then layer the red pepper strips, roasted cherry tomatoes and dried oregano over the top
Place the springform pan on separate baking sheet and cover pan with foil
Turn the oven temperature down to 350 and bake for 25 minutes
Remove foil and bake for another 30-40 minutes until the center is set
Remove from oven and cool 15 minutes before slicing
Top with basil

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Garlic-Herb Chicken Parm Meatballs

June 20, 2022/in inspiration/by Cloud Bread

Ingredients:

¼ c. milk
1 Tbsp. dried oregano
1 egg
3 Garlic-Herb Cloudies^®
⅓ c. grated parmesan
½ tsp. salt
1-pound ground chicken
Olive oil

Directions:

Preheat oven to 375
Line a rimmed baking sheet with parchment paper
Add milk, dried oregano and egg into a bowl and whisk
Tear Cloudies into small pieces and soak in milk mixture for 10 minutes
Use a fork or your hands to completely break down
Mix-in grated parm, salt, ground chicken, and a drizzle of olive oil
Use a spoon to scoop and shape into appx 24 meatballs
Bake at 375 for 16-18 minutes until golden brown
Serve over zucchini or rice noodles, roasted grape tomatoes*, or fresh basil

*roasted grape tomatoes: preheat oven to 400 and line a small tray with parchment paper. Pour 1 pint grape tomatoes onto the tray, drizzle with 1 Tbsp. olive oil and sprinkle with salt. Roast for 20 minutes.

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen