Chicken pesto flatbreads with arugula salad

This looks fancy but really is very easy, fast and delicious. Perfect for busy summer days!

I used prepared flatbreads and brushed with olive oil, add small dallops of pesto all over, added cut up cooked chicken breast (vegetarian option-leave out chicken) and topped with crumbled goat cheese. Then bake this in 425 degree Fahrenheit oven for 5 minutes.


Take out and top with arugula (dressed with balsamic vinaigrette) top with a few cherry or grape tomato halves. Drizzle with balsamic glaze. That’s it, quick, fancy and delicious. Just pop open a nice bottle of wine et voila!

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In My Kitchen July 2017

July! Summer is in full swing, though it hasn’t really felt that way. We have had a lot of rain and it hasn’t been very warm either. I hope that means we will have a long warm fall. Please gods let it mean that.

We did a little travelling, close to home these past couple of weekends, so I have a peek into my home kitchen and travel kitchen as well.

If you follow us on Instagram @cookswithevie you would have already seen some of what we have been up to. We have been eating a lot too!

Made lilac water, very fancy

Used up some of our chive blossoms to make chive blossom vinegar 

Very rough looking calzones

And pizza

More of my fave cheese

This is Evie’s treat. She likes it straight up on tortilla chips. She doesn’t get that it is for putting on other food. Her aunt let her try it on a tortilla and now that is how she wants it, 😂 

Raspberry pie

And a little walk rewarded us with some wild strawberries, so tiny and so sweet 

And a chocolate fondue 

Night #2 a marshmallow roast, we made s’mores 

The first radish from the garden patch

If you like something, just order a case…I love this coffee

And found these beautiful dates, have a stock of those too. Awesome stuffed with almond butter.




The “In My Kitchen” monthly theme host is Sherry, from sherryspickings.blogspot.ie If you would like to know what is happening in other kitchens or join IMK head over to Sherry’s blog and check out all the other IMK participants and join in.

Chive Blossom Vinegar

Chives are the easiest home garden herb to grow and they come back every year without fail. They taste great and also bloom into lovely little purple blossoms. It is these lovely little Lorax style blossoms that we use to make this garlicky flavoured vinegar.


Snip just the blooms from the chives wash and thoroughly dry. I washed and then patted dry with a paper towel, then lay out on a dry paper towel for a few hours until totally dry.  Put cleaned blossoms in a clean dry mason jar.



Cover with vinegar of your choice. I used apple cider vinegar, that was all I had at the time, but I think white wine vinegar or champagne vinegar would be really nice too.

Press blossoms down with a spoon to submerge and make sure they get covered in vinegar.
Place the lid on the jar and store in a dark cupboard for about two weeks.


After two weeks you have this pinkish purple liquid, when you take the lid off it will smell like garlic chives. It does smell really good! Strain vinegar through a cheese cloth into a clean dry bottle or jar.

Use in favourite salad dressings, vinaigrette or any recipe where you would use vinegar.

Now go grow some chives!