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Pizza made with a cauliflower crust!
Chop the cauliflower into medium pieces. Heat a large skillet over high heat. Add the oil and heat until shiny. Place the cauliflower in the hot oil, stir to cover with oil, and place a lid on the skillet. Check skillet every few minutes and stir if needed to keep cauliflower from burning. But let it get nice, browned and roasted outside. Continue to let the cauliflower cook, with the skillet covered, for about 10-15 minutes or until tender-crisp. Remove from heat and let cauliflower cool for a few minutes.
Preheat the oven to 450 F. In a blender or large food processor, place eggs, cornmeal and seasonings. Add cauliflower into the blender as well and puree until you have a semi-smooth, thick batter.
Cover a pizza pan with parchment paper and pour batter into the center of the paper. Spread it until you have about a 1/2 inch thick crust or thinner if desired.
Bake the crust for about 20 minutes, checking occasionally to make sure it doesn’t burn. I liked the crispy edges, so I recommend letting it brown a little bit more than a normal crust.
While crust is cooking, put chicken into a bowl and add the barbecue sauce. Stir to coat chicken with barbecue sauce. When the crust is cooked through and golden brown, remove it from the oven. Top it with barbecue chicken, half of the cheese, all of the red onion and then top it with the rest of the cheese.
Bake for 10-15 minutes or until cheese is melted and golden. Top with cilantro, slice and serve!
150 calories per slice when cut into 8 slices.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!