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Recipe for Grilled Zucchini Pizza Slices

Recipe for Grilled Zucchini Pizza Slices
This idea of grilled zucchini used as a base for pizza toppings is one of those cooking ideas that swirl around in my head, and sometimes I'm never sure if I thought of it or saw it somewhere else. I kept wondering how it would work to arrange a marriage between Grilled Zucchini and Val's Kid-Friendly Broiled Zucchini Rounds with Cheese, with the offspring having a little pizza personality, and when I saw Alea's Eggplant Pizza Bites on $5 Dinners, it convinced me to try it. Even so, this is only a recipe in the very loosest sense of the word, because anything you like on pizza could be cooked on top of a thick slice of grilled or broiled zucchini. I'm a pepperoni girl, so of course I had to have that, but the topping options are endless here. Admittedly, this is not a pizza in the truest sense of the word, but if you'd like pizza flavors with a "crust" that's gluten-free, low-glycemic, and low-carb, this is an idea you may end up liking just as much as I did! South Beach Suggestions: Related:  in the kitchen

Bacon-wrapped Jalapeno Chicken Bites 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. I can’t think of a better way to celebrate the Fourth of July than with a big plate of these spicy and cheesy, smoky and crispy chicken nuggets. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Be sure to wear plastic gloves when handling fresh jalapenos.

Chicken Chimichangas Recipe Chicken chimichangas require a little work but they are definitely worth it. I actually prefer these over the beef chimichangas. Tortillas are filled with a mixture, rolled, and then fried in oil. Ingredients: 1 ½ cups chicken broth 1 cup uncooked long grain white rice ½ cup red enchilada sauce 1 ½ onion (diced, divided) 6 (12 inch) flour tortillas 4 cups shredded cooked chicken breast 1 pound Monterey jack cheese (shredded) 1 (6 ounce) can sliced black olives 4 cups refried beans ¼ cup vegetable oilAvocado topping- 3 avocados (peeled and pitted) ½ cup cilantro (finely chopped) 2 tablespoons lemon juice 3 green onions (diced) ¼ cup jalapeno chile peppers 1 tomato (diced) 2 cups shredded lettuce 1 cup sour cream 2 cups shredded cheddar cheese Cooking Instructions: Step 1: In a medium saucepan combine chicken broth, rice, enchilada sauce, and diced onion. Step 4: Heat oil in a large skillet and fry the filled tortillas, turning once, until browned on both sides.

Cauliflower Crust Pizza A co-worker of mine is currently on a special diet and has been experimenting with several low-carb dishes. One day a few weeks ago, she dropped by my office to tell me about a recipe she’d found – pizza crust made of cauliflower! Yes, it sounded a little strange, but I was definitely intrigued. She offered to bring a piece to the office the next day for me to sample and even day-old and reheated, it was really good! My husband is a pizza fanatic, so this new discovery was particularly exciting. With a hefty dose of veggies, I feel good about eating it myself and feeding it to him, which means he can get his pizza fix a lot more often now. I’m not going to lie and say it’s just like eating a flour pizza crust because it’s not. I’m interested to see what some of you think, so please, if you give it a go, come back and leave a comment! Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Enjoy!

Jalapeno Popper Grilled Cheese: Now here is a delicious sandwich. And my friends… you’re gonna love this one! It came to me… after watching Guy Fieri in Diners, Drive-ins and Dives. So do ya remember the other day when I posted that I would choose pizza as the one thing I could eat for the rest of my life? I lied. Well maybe it wasn’t all-out lie; I just think I temporarily forgot about my love affair with all things grilled cheese! I know your thinking ‘She just posted a grilled sandwich recipe just a few weeks ago”…. but this isn’t your typical grilled sandwich. Start by placing a few jalapeno’s on a hot grill. Roast them until the skin is charred… about 10-15 minutes. Place the peppers in a bag {paper preferred, but I was all out} and let them steam for about 10 minutes. Meanwhile mince up a few green onions… like 4 to 5. Add them to a bowl along with some black pepper. Throw in a few ounces of, my favorite, cream cheese! Mix it up until smooth. Lay out two slices of cheddar or colby jack cheese. See… sooooo easy! Butter

My Name Is Snickerdoodle: Fabulous Food Friday #79 *EDITED* {For more about this recipe click here!} If you know me you know that I laaaaaaauuuuuuve a certain fast food restaurant that specializes in chicken...not cows...chicken. I was first introduced to it when my family moved to Utah. I was 17 at the time and totally into the mall. Yeah. Do you remember the mall? Sweet Chicky Nuggets 2 skinless and boneless chicken breasts 1 cup milk 1 egg 1 1/4 cups flour 2 TBSP powdered sugar 2 tsp salt 1 tsp pepper peanut oil (is best) or canola oil In a medium bowl whisk the egg and stir in the milk.

Stuffed Zucchini I like the simple things in life. Simple ingredients, simple techniques, maximum flavor. But I guess you know that by now. Especially when you hand me a recipe that doubles as an appetizer or side dish, you just reel me in. Stuffed zucchinis are so versatile. It creates an endless amount of possibilities because almost anything goes with the smooth and silky flavor (and texture) of the zucchinis. So lately I’ve been wondering if there are easier and faster ways to prepare them. Now please, please, don’t tell me you’ve been doing it like this for 10 years straight! Ingredients: 1 tbsp sour cream 1/4 to 1/2 tsp salt 1/4 tsp curry powder 1/2 tomato 1 tsp thyme 2 zucchinis 1 onion cheese pepper Optional: bacon Directions: Preheat your oven to 400 (200C). Give the zucchini a good scrub. Slice them in half length-ways. Spoon out the guts. See the pink ‘bracelet’ I’m wearing? Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. Hello, my pretties!

potato pancakes, even better It wouldn’tbeHanukah if I didn’t refresh my favorite, dead-simple potato pancake recipe. But it wouldn’t make for a very interesting story if I told the same one every year; in fact, I think they get better with each try because I continue to tweak them ever so much. This year, after finally making peace with my cast frying pan (coincidentally, over an “apple latke”) I cooked them in there, and will use no other pan for them as long as I live. In an ongoing, obsessive effort to create latkes that look precisely like the flying spaghetti monster/tiny piles of rope mops, I again attempted to create the longest strands of potato possible by placing them sideways in the feed tube of the food processor — the food processor not only saves a ton of time, it creates coarser, more visible strands. Next, I at last retired the sieve-pressing for a cheesecloth-squeezing. Finally, if you think that latkes are just for Hanukkah, with all due respect, you’re totally missing out. Or an appetizer.

The Sriracha Cookbook Blog As you may recall (or maybe you saw it in the new Sriracha documentary), I co-hosted the 1st Annual LA Sriracha Festival back in October with my good friend Josh Lurie from FoodGPS.com. Josh was kind enough to put together a great slideshow from the event with pics from our good friend Bernie Wire, and I invite you to check it out! (There are photos on both pages!) It was an incredible experience, and we’ll absolutely be doing it again in 2014… and expanding it to other cities! A HUGE thanks to our sponsors: Huy Fong Foods, ShopHouse Southeast Asian Kitchen, Shellback Rum, TRU Organic Gin, Ten Speed Press, and Uber. Besides having a great time meeting so many fellow Sriracha addicts, it was also really cool getting to try all the wonderful creations that our talented collection of chefs were cranking out! Tons of thanks to all of them: What good is food—especially spicy food—without something nice to wash it down with? Photo slideshow: 1st Annual LA Sriracha Festival [via FoodGPS.com]

Homemade Calzone I wanted to make something to take on the road, but the contents of the refrigerator were saying PIZZA. Hmmm... pizza is not so portable. Then I remembered CALZONE! Calzone is basically the same as pizza but with a much prettier appearance. Roll pizza dough into a rectangle the length of your baking sheet. Put sauce on the center half of the dough. Just like pizza, add your toppings (our favorites are pepperoni, olives, and mushrooms). Then add cheese. Now comes the special part. This is what it looks like when all the cuts are made. Then "wrap the baby." Here is the calzone ready to bake. Uh oh... don't do what I did. For the second one, I remembered to start with my rectangle of dough ON a baking sheet. By the way, the same dough wrapping technique can be used for sweet fillings too.

Zebra Cheesecake « Cheesecake My name is Petra and I am… ahem… a cheesecake maniac. Yes, I dream about cheesecakes. Yes, I collect cheesecake recipes. Yes, I’ve prepared many. Yes, I am sure I have yet many of them to prepare. No, I don’t think there is a power in this world that would stop me from doing so. Yes, I’ll be showing you all of them. And YES, I’ll be more than happy if you had a look at how I made this awesome one… Here we have our lovely ingredients, ladies and gentlemen. Of course, there’s a lot of cream cheese in there. That fact suggests that this cheesecake is a milder one. Which I definitely can confirm (after eating many, many a slices). Though it is not as rich as New York Cheesecake, I’d define it as being ‘heavenly’ mild. A heavenly mild cheesecake. That’s what it is. 1. 4. 5. If you’ve ever wondered why bowls are sometimes placed over simmering water then I have the answer for you. 6. 8. 10. 11. 12. I am speaking in the name of all whipped egg whites in the world here! 13. 15. 16. Enjoy, dear friends.

Individual Coffee Bags Hi, I’m Cathe (pronounced the same as Cathy). I’m a graphic designer, crafter, creative blogger, & flea market enthusiast. I live just north of San Francisco in lovely Petaluma, California with my husband, Mr. Homemade Glazed Doughnuts Let me begin this post by saying how excited I am to share this doughnut recipe with you. What can I say? Doughnuts are exciting. Second, let me lay one thing out on the table: Making good, raised doughnuts at home is not as easy as you’d think. I mean the doughnuts sold at the tiny doughnut dive in our small town. The flip side is this: if you catch the doughnut man on a good day, he’s a complete delight. Long story short: the doughnuts I’m sharing with you today are pretty darn close. But do give them a try sometime. Begin by measuring 1 1/8 cup of whole milk. Yes, I’m aware you didn’t need me to explain that to you. Warm up the milk so that it’s warm to the touch, but not hot. Add 1/4 cup sugar to the milk. Now, you can certainly use active dry or rapid rise yeast…but I have had great success with this SAF Instant Yeast, which is sold at my local smalltown grocery store. Measure 2 1/4 teaspoons of the yeast granules into a bowl. *This is one of the rare cases I use unsalted butter.

Plain Chicken A few weeks ago we ventured out for our traditional Saturday lunch. We decided to go to Another Broken Egg in Mountain Brook. We had eaten breakfast there once before and wanted to give the lunch items a try. I scanned the menu and quickly decided on the Big Rooster - grilled chicken, bacon and swiss. It was the best chicken sandwich ever! I could eat it every day. I went all out on this quiche and even made the crust. Salmon Chowder Recipe at Epicurious photo by Romulo Yanes yield Makes 6 servings active time 30 min total time 45 min Bacon and a little cream give this chowder lashings of decadence — but, because there are no thickeners, it's surprisingly light. Preparation Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes.

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