Have a wonderful weekend! As always, if you have a recipe you'd like to share- please let me know!
Low Fat Baked Onion Rings
c/o Skinny Taste
1 medium onion, sliced into 1/4 inch rings
2 1/4 cups low fat buttermilk
1/2 cup panko bread crumbs
1/4 cup Italian seasoned whole wheat bread crumbs
1/4 cup crushed corn flake crumbs
salt to taste
olive oil baking spray
Directions
Place slices of onion in a shallow dish. Pour the buttermilk over the top and let themsoak for about 1 - 2 hours, refrigerated. Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil. Combine panko, bread crumbs and corn flakes in a large dish, season with salt. Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil. Bake about 12 minutes or until golden brown.Serve immediately.
Shrimp Cakes
c/o Stephanie Cooks
1/2 pound raw shrimp, finely chopped
1/3 cup panko bread crumbs
1/2 cup cooked rice (brown or white)
2 tsp. minced garlic
2 tbsp. minced scallions
1/4 tsp. salt
1/4 tsp. black pepper
1 1/2 tsp. chili garlic sauce
2 tsp. soy sauce
1 egg, beaten
1/2 cup bread crumbs
Olive oil
Directions
1- In a large bowl combine all of the ingredients from shrimp to egg, stirring well.
2- Refrigerate the mixture at least 30-60 minutes.
3- Shape the mixture into two-three patties. Dip the patties into the bread crumbs and set aside on a plate.
4- In a large skillet coat the bottom of the pan with a thin layer of olive oil, about 3 tbsp.
5- Heat the oil. Once it's hot, place the patties in and allow to cook 4-5 minutes over medium heat or until golden. Flip and repeat. Serve hot with the red pepper sauce.
Buffalo Chicken Pizza
c/o A Taste of Home Cooking
Pizza dough
1lb chicken breasts, cut into small cubes
1/2 cup Frank's hot sauce
1 tablespoon butter
2-3 scallions, chopped on a bias
Blue cheese crumbles or Marie's blue cheese dressing
Mozzarella cheese, shredded
Directions
Preheat the oven, with the pizza stone inside, to 550 degrees (or as high as your oven will go). This can be done up to an hour before you cook the pizza. Put the Frank's and butter in a small saucepan. Add the chicken and heat over medium until the chicken is cooked through, about 5 minutes. Remove the chicken to a bowl with a slotted spoon, then boil the Frank's. Pour over the chicken and let cool.
Roll out the dough and place on a sheet of parchment paper large enough to hold the pizza, with a little extra so you have something to hold onto when you move the pizza to the stone. Top with a little mozzarella cheese. Add the blue cheese or Marie's, spread into a thin layer. Scatter a few scallions on top. Using a slotted spoon add the chicken, being careful not to put on too much of the Frank's (it will get soggy/greasy). Add just a few dashes of the Frank's here and there on the pizza, then top with more mozzarella cheese and the remaining scallions.
Remove the stone from the oven. Holding on to either side of the parchment paper, move the pizza on the stone. Put the stone back in the oven and bake for 10-15 minutes, or until the crust is golden brown and the cheese starts to brown in spots. Remove the pizza from the stone and let cool slightly before cutting.