BBQ Chicken Naan Pizza

Nothing beats homemade pizza crust. Okay, except maybe laziness does. Next best thing? Naan. This leavened oven baked flatbread is so versatile and perfect for a personalized pizza slice. When baked in the oven it will give you that desired exterior crunch while keeping the inside dough nice and soft.

Today I wanted to share my rendering of the very popular BBQ chicken pizza. I’ll admit I am usually not a huge advocate for pizza with anything other than a marinara sauce base but I changed my mind after I subbed in my favorite spicy BBQ sauce by Jack Stack. So if you were a BBQ chicken pizza skeptic like me, grab your favorite BBQ sauce and see if your favored sauce makes a difference.

I topped my slice with shredded chicken which I slow cooked the night before in my crock pot. You could also opt to use rotisserie chicken to save some time and energy. For the cheese, I chose shredded mozzarella but I think adding a bit of Gouda to the mix would have be awesome!

Next, I threw on some red onion, corn, pineapple, and zucchini spirals. To add some additional spice I sprinkled some red pepper flakes on top. If I were to add anything else to this creation it would have been cilantro just for a little bit more zest!  So go ahead, empty out those extra veggies in your fridge and give naan pizza a try.

Orzo Stuffed Peppers

Vegetarian stuffed peppers are the perfect pair with grilled chicken, steak, or white fish.

 

Skip the extra boring side of rice and add some grain to your peppers instead. I added an addition of orzo which is simply just rice shaped pasta.

 

This recipe will fill your body with high levels of Vitamin K and Vitamin C from the red pepper and kale. Did you know red pepper has twice the Vitamin C content of green peppers?

 

It’s true! So next time you find yourself thinking about making stuffed peppers remember the brighter the better!  

 

Oh, and don’t forget a dollop of Daisy! Sour cream or the healthier option of Greek yogurt are always a good topping for stuffed peppers especially if you mix with your favorite spice! (Try basil, oregano, parsley, rosemary, or dill too)

 

 

½ cup whole grain orzo

2 large red bell peppers

1 zucchini

1 garlic clove, minced

½ cup cooked chickpeas, drained and rinsed

3-4 kale leaves, stems removed, chopped

⅓ cup crumbled feta cheese

1 small lemon, juice and zest

⅓ cup Greek yogurt or sour cream

EVOO

Fresh chopped fresh mint

Red pepper flakes

Salt & pepper

 

-Preheat oven to 400 degrees F.

-Cook orzo in salted boiling water until al dente.

-Meanwhile, roast your bell peppers. Slice in half, drizzle with EVOO, sprinkle with salt and pepper. Place cut side up and roast for 20 minutes or until golden brown around the edges.

-In a large glass bowl combine 1 tablespoon of EVOO, garlic, kale, chickpeas, and zucchini. When your orzo is done cooking go ahead and drain the water and add it (warm) to the bowl and toss. Stir in the feta, lemon juice, lemon zest, mint, red pepper flakes, and a generous amount of salt and pepper.


-Fill the red pepper halves with orzo salad and serve with herbed yogurt sauce. Mix Greek yogurt or sour cream, mint, lemon juice, salt, and drizzle with EVOO.

Crockpot Sausage, Spinach, and White Bean Soup

We are only a few days away from the start of Husker football, which means my favorite season is almost here! FALL!!! I am anxious to pull out my sweaters, scarfs, and boots to watch the leaves change color. I also can’t wait to make endless pots of SOUP!!! This Andouille sausage, spinach, and white bean soup is hearty and I have been told it pairs well with a large cozy blanket and a book for a long lazy Sunday. Let me know if you agree and GO BIG RED!!! 

Ingredients:

1 tablespoon EVOO

1 package of smoked Andouille sausage, thinly sliced

3 cloves of garlic, minced

1 medium onion, diced

3 carrots, peeled and diced

2 stalks of celery, diced

2 cans Great Northern beans, drained and rinsed

2 bay leaves

½ teaspoon dried oregano

4 cups chicken broth

3 cups baby spinach

Salt & pepper

Directions:

-Heat EVOO in large skillet over medium high heat. Add sausage, and cook, until browned, about 3 minutes per side.

-Place sausage, garlic, onion, carrots, celery, beans, oregano, and bay leaves into crock pot. Stir in chicken broth and 2 cups of water until well combined, salt and pepper to taste.

-Cover and cook on low heat for 7-8 hours.

-Right before serving, stir in spinach until wilted. 

Skinny Shrimp Scampi with Zucchini Noodles

           Over the weekend, I purchased a fun new kitchen gadget: A spiral cutter by Microplane. I bought it so I could substitute veggies for pasta. This specific tool has two razor barrels, which accommodate both slim and wide vegetables. With a simple twist, the spiral cutter creates colorful ribbon vegetable strands. It is perfect for summer squash, cucumber, and carrots.

            For its first use, I decided to make a skinny shrimp scampi and replaced traditional angel hair pasta for yellow and green zucchini noodles. I also elected to omit the butter calories. Cooking the zucchini noodles and shrimp with white wine, lemon juice, and minced garlic gave the dish a light, citrusy flavor. Surprisingly, I really didn’t leave the meal craving crabs.

            I am going to use my spiral cutter to make cucumber sunomono next (one of my favorite sushi side dishes), which is just a combination of Japanese cucumbers, salt, rice vinegar, sugar, soy sauce, and sesame seeds. Seems easy enough! Now if I could only work up the courage to make homemade sushi roles to pair it with...

Ingredients:

2 tablespoons EVOO

12 jumbo shrimp, shelled and deveined

1 tablespoon garlic, minced

¼ cup white wine

2 tablespoons freshly squeezed lemon juice

2 medium zucchini, cut into noodles

1 tablespoon fresh parsley, chopped

¼ teaspoon crushed red pepper flakes (optional)

Directions:

-In large sauté pan over medium-low heat add EVOO and heat for 1 minute. Add garlic and crushed red pepper flakes and cook for 1 minute stirring constantly.

-Season shrimp with salt and pepper and add to pan and cook until pink. Transfer using a slotted spoon to a bowl leaving any liquid and excess garlic and red pepper flakes in pan.

-Increase heat to medium, scrape any brown bits from bottom of pan, and add the white wine and lemon juice. Cook for about 2 minutes then add zucchini noodles and cook for another 2 minutes stirring occasionally. 

-Return shrimp to pan to toss, season with more salt and pepper, garnish with parsley and serve immediately.