Asian Chicken Pizza
c/o Stephanie Cooks
Pizza dough
5 ounces of chicken, chopped into small pieces
1/2 tsp. red pepper flakes (less or more depending on how hot you want it)
3 cloves garlic, minced
1/4 cup low-sodium soy sauce
2 1/2 tbsp. honey
3/4 cup rice wine vinegar OR apple cider vinegar
1 cup mozzarella cheese
Olive oil
Sesame seeds (optional)
2 tbsp. sliced green onion
Directions
1- Preheat the oven to 450.
2- Combine the red pepper flakes, garlic, soy sauce, honey, and vinegar. Stir well, set aside.
3- In a small skillet cook the chicken. Remove from the pan and set aside.
4- Pour the sauce mixture into the pan. Heat over medium heat until it thickens and becomes syrup like, about 10 minutes. Add the chicken, toss well.
5- Form the dough. Top with a drizzle of olive oil, rubbing to coat the dough.
6- Top with the chicken/glaze mixture. Make sure it's evenly coating the dough.
7- Top with the cheese and sprinkle with sesame seeds if using.
8- Bake 10-12 minutes. Top with green onion. Serve hot.
Iced Green Tea Mojito
c/o Skinny Taste
- 1 tbsp fresh lime juice
- 4 large spearmint leaves, plus more for garnish
- 4 baby arugula leaves
- 2 tsp sugar (I used raw, use your favorite sweetener)
- 1/2 cup brewed green tea, chilled
- 1 oz white rum
Directions
Muddle the lime juice, mint, arugula, and sugar together in a tall Collins glass until the leaves bruise lightly and the flavors release. Add ice until glass is about 3/4 full and then pour in rum and green tea. Stir well and garnish with mint and lime.
Cornballs
c/o Emily Bites
Ingredients
2 ½ cups frozen or fresh corn, defrosted
14.75 oz can of creamed corn
3 egg whites
¾ cup shredded 2% cheddar cheese
½ teaspoon paprika
2 scallions, chopped
¼ cup chopped onion
1 ½ teaspoons salt
1 teaspoon baking powder
1 ½ cups white whole wheat flour
Directions
1. Preheat the oven to 400. Lightly mist your mini muffin tins with cooking spray.
2. In a large bowl, combine everything except the baking powder and flour and stir. When mixed, add the flour and backing powder and continue to stir together until combined.
3. Using a tablespoon, scoop heaping tablespoons of the mixture into each space in the mini muffin tin. The re recipe makes 40 cornballs so you may need to bake more than on batch.
4. Bake for 16-18 minutes or until a toothpick inserted into the middle comes out clean.
