Mexican Chicken Pizza with Cornmeal Crust (This is the best dough I’ve ever made!)

Growing up on the east coast in close proximity to New York and with my hometown making the best pizza EVER (Croydon Pizza… Check it out) I’ve come to appreciate a good slice. In all my attempts these past few years to impress my husband with “dough spinning skills” I’ve never been able to make a good pizza dough. I have had the bagels with corneal out here in California and thought they were the best bagels I’ve ever tasted so I figured it would be the same with pizza dough. I was on the money with my hypothesis because I am confident in saying this crust is even better then that of Croydon Pizza.. Blasphemy I know…If you don’t like the toppings chosen for this recipe still try the dough because I believe it would taste good no matter what you put on it. Get creative and let me know what worked for you 🙂

Serves: 6-8       340 Calories/slice

Ingredients:

– 1 1/2 cups all purpose flour

-1 tablespoon sugar

– 1 1/4 tsp active dry yeast

– 1/4 tsp salt (coarse sea salt is best if you have it on hand)

– 3/4 cup of warm water

– 1 tbsp olive oil

– 1/3 of cup cornmeal (Keep a little extra on the side)

– 1 1/2 cups of shredded Mexican blend cheese

– 1 1/2 cups cooked chicken breasts

– 1 14.5 oz can of fire roasted diced tomatoes or regular diced tomatoes, drained

– 1/2 yellow bell pepper

– 1/4 cup sliced green onion

– 1/4 cup fresh cilantro, chopped

Directions:

1.) Heat oven to 450 degrees

2.) In mixing bowl combine 3/4 cup of flour, sugar, yeast, and salt. Stir in the water and olive oil. Beat about 2 minutes and stir in 1/3 cup of cornmeal and the remaining 3/4 cup of flour to make the dough ball.  

3.) Sprinkle a little flour on the surface you want to knead the dough on. Knead for about 5 minutes, until smooth and elastic. Cover the bowl and let it rise for 10 minutes.

4.) Spray a cookie/baking sheet with cooking spray and sprinkle with additional cornmeal. Press dough into a rectangular shape, and pinch with fork. Bake for 8-10 minutes (until edges start to brown)

5.) After dough is baked sprinkle with 1 cup of the cheese. Top with chicken, tomatoes and bell pepper. Sprinkle remaining cup of cheese. Bake for an additional 6-8 minutes until cheese is melted.

6.) Top with green onions and add cilantro.. Cut.. Serve.. Enjoy 🙂

**All photos are originals taken by me**

**Original recipe can be found at http://www.eatbetteramerica.com**

Advertisements

Lemon Coconut Bars

Lemon bars are one of my all-time favorite deserts, but we all know how bad they can be for you. I was so excited to find a healthier recipe yesterday that was not only for lemon bars but COCONUT lemon bars!  We made these this afternoon and I’m snacking on one as I type. It totally tastes like summer 🙂

Serves:12     1 Bar: 150 calories

Ingredients for Bars:

– 1 cup and 1 tbsp bisquick or krusteez heart smart mix (separated)

– 2 tbsp powdered sugar

– 2 tbsp margarine

– 3/4 cup granulated sugar

– 1/4 cup flaked coconut

– 2 tsp grated lemon peel

– 2 tbsp lemon juice

– 1/2 cup fat-free egg product

Ingredients for glaze:

– 1/2 cup powdered sugar

-1 tbsp lemon juice

– 1 tsp grated lemon peel

Directions:

1.) Preheat oven to 350 degrees.

2.) In a small bowl, mix 1 cup of busquick/krusteez mix and 2 tbsp powdered sugar. Mix in margarine until the mixture is crumbly.

3.) Press the crumbly mix into a lightly greased 8-in square pan. Bake uncovered for about 10 minutes or until lightly browned.

4.) In a small bowl mix together the rest of the ingredients for the bars. Pour this mixture over the crust and bake for 25 minutes. When done use a spatula or knife to run around the perimeter of the baking dish. This will help extra glaze soak the sides of the bars 🙂

5.) In another small bowl mix together powdered sugar, lemon juice, and lemon peel for the glaze. Pour the glaze on top of the bars and let cool for about an hour before cutting.

6.) Once cooled cut and enjoy!

**Original recipe: eatbetteramerica.com**

**All photos are originals taken by me**

Pineapple Chicken and Asparagus with Goat Cheese and Curried Orange Sauce

I was a little unsure of this recipe at first but we gave it a shot and it was amazing! Pineapple, orange juice, goat cheese, and asparagus do not sound like they mesh well but the different flavors compliment each other really well and leave your taste buds tingling for more. The huge plus with this recipe is that the ingredients are cooked by “dry pan frying” which means no oil or no added fat! What a win win recipe 😉 I suggest making the sauce first and keeping it warm because when you get all the other ingredients you really need to focus on what is on the stove. Since you are “dry frying” it is easy to burn the ingredients so you’ll want to focus.

Serves: 4   Calories: 235

Sauce Ingredients:

– 2 1/4 cups of orange juice

– 2 cloves of garlic

– 2 oz. fresh chopped ginger root

– Curry powder to taste

– Chilli powder to taste

– Salt to taste

Main Dish Ingredients:

– 1 lb boneless skin less chicken breasts – rinsed, trimmed, and cut into bite sized pieces

– 1 bundle of Asparagus (about 20-25 spears) – rinsed, trimmed, cut in half

– 1 pineapple – peeled and cut into bite size pieces.

– 1 oz. goat cheese

– Dash of salt

Directions for Sauce:

1.) Heat a small sauce pan to medium-high

2.) Keep pan over heat and mince 2 cloves of garlic and 2 oz of ginger. Add the garlic and ginger to the pan to toast. Don’t let it burn just get it a little crispy on the outside. Stir it around the pan to keep it from burning

3.) When the garlic and ginger has a nice toasted texture and before it burns add the orange juice. Turn heat to just a smidgen under high

4.) Add salt, curry, and chilli powder.

5.) Stir well and continue to stir for 10-12 minutes.

6.) Turn heat to low and stir every few minutes while cooking the main dish. Don’t let it burn and remember to stir. It will also start to thicken.

Directions for Main Dish:

1.) Put the peeled and cut pineapple into a cold frying pan. Sprinkle with a dash of salt and let sit for a few minutes while juice collects in the bottom of the pan.

2.) Put rinsed, trimmed, and cut asparagus into a separate cold frying pan.

3.) Heat pineapple on medium-high

4.) In yet another frying pan put the rinsed, trimmed, and cut chicken breasts in another frying pan.

5.) When the chicken is half way cooked turn the pineapple to high. Keep a keen eye on this pan while it is cooking on high. You do not want to burn the pineapple but you want to tenderize it and lightly brown it on the outside.

6.) Don’t forget about the asparagus. Continue to toss it in the pan so it does not burn.

7.) When the chicken is cooked all the way add it to the pineapple and toss.

8.) Add 1 oz of goat cheese to the asparagus and let it melt. The cheese will clump together so spread it over all the asparagus to coat.

9.) Dish chicken and pineapple and drizzle the curried orange sauce over it. Then place asparagus on top.

10.) Indulge 🙂

**Original recipe can be found on sparkrecipe.com**

***All photos are originals taken by me***