Chicken Teriyaki Pizza

I loved making this pizza! Grilled chicken, sweet teriyaki, with bites of fresh ginger…..so good! My diet is mainly dairy-free so I didn’t add cheese to my pizza, so feel free to add any kind you like for your own!

Ingredients:

1 ready-made pizza crust dough

1 chicken breast, sliced thin (I used pre cooked grilled chicken breast)

1 stalk celery

1/2 onion, red or white

1 inch piece of fresh ginger

teriyaki marinade or sauce

sesame oil

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Preparation:

Pre heat the oven, per directions for the crust for the temperature.

Wash all produce and pat dry. Slice the celery very thin. Peel the onion and cut into thin slices. Peel the ginger and slice thin.

Using a pizza pan or baking sheet, roll out the dough and dock with a fork poking small holes in the dough, if not using a perforated baking sheet.

Spread 1/3 cup of the teriyaki sauce, or just enough to cover the base of the dough. If using cheese layer it next.

Add the chicken, ginger, onion, and celery.  Drizzle 1-2 tbsp. of sesame oil and teriyaki over the top and bake per directions on the crust.

 

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What kind of pizza do you like to make? Would you like to see more recipes like this one on the blog? Let me know what you think in the comments below, and happy cooking!

xoxo- Julie

 

 

 

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Vegan Baked Enchilada Casserole

This lovely casserole is so simple and less than ten ingredients, its simple and so delicious. Layers of corn tortillas, refried beans, enchilada sauce, diced tomatoes, corn, and fresh cilantro will make smiles all around the table.

In this recipe I made it vegan, feel free to make this your own and add extras like cheese, or shredded chicken, any adaptation you like. It’s a great base recipe, so get creative and make it your own!

Yield: 8-10 servings

Ingredients:

8-10 corn tortillas

2 cups of cooked rice ( white, brown, Spanish, jasmine, any kind you like)

1 x 14 oz. can of refried beans

1 cup of corn

1 x 14 oz. can of diced tomatoes

2 tsp. cumin

fresh cilantro

Preparation:

Preheat the oven to 350*F.

Wash the cilantro and pat dry. Remove the leaves and set aside.

In a baking dish 8 x 11 inches add the ingredients in two sets of layers so split all the ingredients into two portions.  Take a little of the enchilada sauce and brush the baking dish.

In single layers: start with the corn tortillas, refried beans, rice, corn, diced tomatoes, enchilada sauce, cumin, and cilantro. Repeat the layers one more time and bake in the oven for 45-60 minutes, and serve.

Let me know what you think in the comments below and Happy cooking!

xoxo- Julie

 

Baked Sweet Potatoes with Rosemary

This lovely side dish is simple and with just a few spices, it makes the sweet potato shine all on its own. This dish is minimal prep and with less than five ingredients, its a great dish for two.

Yield: 2 servings

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Ingredients: 

1 large sweet potato

1 tsp. dill

1 tsp. celery seed

1 tsp. crushed rosemary

2-3 tbsp. olive oil

Preparation:

Pre-heat the oven to 325*

Wash the sweet potato and slice thin using a mandolin.

In a medium bowl toss the sweet potato with a drizzle of olive oil, and 1/2 tsp. of each spice, rosemary, dill, and celery seed. Mix until coated and transfer to a baking dish. On top of the sweet potato mix, drizzle a little more olive oil and the remaining 1/2 tsp. of spices. Bake for 30-40 minutes until softened and enjoy.

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baked sweet potatoes

Let me know what you think in the comments below and Happy cooking!

xoxo- Julie

Tuna Cauliflower Casserole

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tuna cauliflower casserole

This is a great low carbohydrate option, full of vegetables, and using cauliflower instead of pasta makes this dish a light, healthy alternative.

Yield: 4-6 servings

Ingredients:

2 stalks of celery

1 cup of fresh spinach

1 x 12 ounce can of tuna, drained

1/2 cup peas

cooking spray, or 1 tbsp. butter

2 tbsp. olive oil

1/2 head of cauliflower

1/2 cup mayonnaise

1 tbsp. flax-seed

1 tbsp. dill

1 tbsp. paprika

salt and pepper, to taste

Preparation:

Pre-heat the oven to 350*F

Grease a 8 x 13 inch glass baking dish with butter, or cooking spray.

Wash and pat dry all produce. Roughly chop the cauliflower, celery, and the spinach  into a small dice.

In a large bowl toss the cauliflower, spinach, and celery together.

Drain the tuna and mix into the bowl. Add in all the spices, fold in the peas and mayonnaise together.

Spread the mixture into an even layer in the baking dish. Drizzle with olive oil on top and bake 45-60  minutes until the cauliflower is cooked through, and slightly golden in color.

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tuna cauliflower casserole

Let me know what you think in the comments below and Happy cooking!

xoxo- Julie

Ham and Broccoli Quiche

This quiche is perfect for brunch, and even for dinner. While its baking, the ham sits all along the bottom and all the fresh veggies rise to the top, leaving the middle a creamy egg delight that is to die for. 

Ingredients:

1 frozen pie crust, thawed

6 eggs

1 yellow bell pepper; washed and seeded

1/4 cup broccoli; washed and diced small

1/4 cup ham; diced small

1 cup of milk

1/2 cup of half and half or heavy cream

1/2 tsp. ground nutmeg

1/2 tsp. rosemary

1/2 tsp paprika

1/2 tsp. thyme

pepper to taste

Preparation:

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Ham and broccoli quiche for brunch, along with some taiyaki pancakes

Take a 13 1/2 inch glass pie dish and roll out the pie crust into the dish. Pressing it into the dish and making it even along the sides. Once the dough is formed in the dish, use a fork and poke holes into the dough all over. Preheat the oven to 425*F and bake the crust for 10-15 minutes, until lightly golden in color. Remove from the oven and let cool completely. 

In a medium bowl add the eggs,all the spices, milk, and half and half or heavy cream. Whisk  until well combined.

Wash and dice the broccoli, yellow pepper, and ham and add to the egg mixture. Pour into the par baked pie crust and bake 45-60 minutes, or until the egg is firm and cooked through. 

You can test it with a toothpick in the middle to see if it comes out clean, or gently shake the dish and when it stays firm its done baking. 

Let cool 15 minutes and serve. 

Let me know what you think in the comments below and happy cooking!

xoxo- Julie

Banana Muffins with Whole Wheat and Rye Flour

Banana muffins are so great in the morning or as a snack after a workout. Packed with flavor, moist, and sweet. These are on a regular rotation for me. I make a batch of these and have them for a treat with my lunches at work!

Yield: 8 muffins

Ingredients:

2 bananas

2 tbsp. honey

1 egg

½ cup whole wheat flour

½ cup rye flour

2 tbsp. whole rolled oats, and some for garnish

4 tbsp. butter or applesauce

¼ cup brown sugar, packed

½ tsp. vanilla extract

1 tsp. cinnamon

1 tbsp. flax-seed

½ tsp. baking powder

¼ tsp. salt

8 cupcake liners

Preparation:

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In a mixing bowl combine all wet ingredients; bananas, honey, egg, vanilla extract, and butter or applesauce. Using the paddle attachment, mix for 1-2 minutes until well combined.

In a medium bowl combine all dry ingredients; whole wheat flour, rye flour, whole rolled oats, brown sugar, cinnamon, flax-seed, baking powder, and salt. Mix well and add the dry mixture into the wet ingredients a third at a time.  Mixing gently and scrape the bowl in between each time until all is combined.

Line a muffin tin with cupcake wrappers and fill each 2/3 full. Garnish the top with a sprinkle of whole rolled oats on top and bake at 350*F for 20-25 minutes until cooked through and test with a toothpick in the middle, when it comes out clean, they’re done. Let sit for 5 minutes and enjoy!

Let me know what you think in the comments below, and happy cooking!

xoxo-Julie

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Pink Rose Petal Potpourri

I love getting flowers, and roses are my favorite. Spring is in the air and flowers are blooming everywhere. Making your own potpourri makes a great gift around the holidays. It’s perfect for a guest bathroom, or centerpiece on the table. These also make great hostess gifts.

I made this batch with 12 pink roses and baby’s breath.

Yield: 4 cups of potpourri

Ingredients: 

Fresh flowers, stems, and leaves. (any combination you like)

2 kitchen towels

dinner plate

essential oils, spices, or perfume

Preparation:

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Peel off all the petals gently from the flowers.

Lay the towel over the dinner plate

Working in batches, spread the petals evenly on the towel. Microwave for 2 minutes. Take out and gently lat the petals on the other towel. Repeat this process until all the flowers are done.

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There is a little moisture left in the petals so let them dry overnight.

The next day you can sprinkle the petals with essential oils like vanilla, lavender, or spices like cinnamon and nutmeg. You can also use perfume to create your favorite scents.

Store the potpourri in a sealed glass container. Before use just give a gentle shake, open and enjoy your very own beautifully scented potpourri.

Let me know what you think in the comments below, and happy cooking!

xoxo-Julie

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Let me know what you think in the comments below, and happy cooking!

xoxo-Julie