Sunday, March 29, 2020

Broccoli Pizza Crust


I feel like I've been eating a lot of pizza lately (as I'm sure many of you can relate to). Today I decided to lighten things up a bit by using broccoli as the base. Sounds weird, but it's actually quite tasty and a fun way to get your kids (or husband) to eat their veggies. Feel free to top this however you like - pesto, sausage, roasted veggies, you name it! 




1. Preheat oven to 400. Line a baking sheet with a silicone baking mat or parchment paper.
2. Place broccoli florets in a food processor and process until the broccoli forms fine crumbs. Transfer broccoli crumbs to a large glass bowl and microwave for 2 minutes.



3. Allow the broccoli to cool for a few minutes, then transfer to a clean kitchen towel. Ring as much moisture out of the broccoli as you can, then place the dried broccoli back into the glass bowl.


4. Add eggs, Parmesan, mozzarella, Italian seasoning and salt and stir to combine. Transfer the mixture to the center of the prepared baking sheet and form into a circle. Bake for 15 minutes.




5. Once out of the oven, top the crust with sauce and cheese. Bake for 8 minutes longer.


6. Finish the pizza with fresh basil and crushed red pepper. Slice and serve.




Broccoli Pizza Crust
Serves 2-3

All you need:
1 (12 oz.) bag broccoli florets
2 eggs
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
Pinch salt

Toppings -
1/2 cup pizza sauce
1/2 cup shredded mozzarella cheese (or 4 oz. fresh mozzarella cheese, sliced)
Fresh basil leaves, sliced
Crushed red pepper flakes

All you do:
1. Preheat oven to 400. Line a baking sheet with a silicone baking mat or parchment paper.
2. Place broccoli florets in a food processor and process until the broccoli forms fine crumbs. Transfer broccoli crumbs to a large glass bowl and microwave for 2 minutes.
3. Allow the broccoli to cool for a few minutes, then transfer to a clean kitchen towel. Ring as much moisture out of the broccoli as you can, then place the dried broccoli back into the glass bowl.
4. Add eggs, Parmesan, mozzarella, Italian seasoning and salt and stir to combine. Transfer the mixture to the center of the prepared baking sheet and form into a circle. Bake for 15 minutes.
5. Once out of the oven, top the crust with sauce and cheese. Bake for 8 minutes longer.
6. Finish the pizza with fresh basil and crushed red pepper. Slice and serve.

Thursday, March 26, 2020

Tortilla Chip Crusted Tilapia with Sriracha Lime Mayo


Like many of you I've been using this time to clean everything, including my pantry. It's been great to see what I have on-hand and figure out different ways to use it. I found a bag of tortilla chips that was mostly crushed and figured those chips would make a perfect coating for the tilapia I had in the freezer. If you don't have tilapia, any flaky whitefish will work (or salmon).



1. Preheat oven to 400. Line a baking sheet with silicone baking mat or parchment paper.

2. Place chips, jalapeno, cilantro, garlic powder and chili powder in a food processor and pulse until crumbly.


3. Place beaten egg and chip mixture onto two plates. Dip the fish in egg, then coat with chip crumbs and place on the prepared baking sheet. Bake for 15 minutes.


4. Meanwhile, combine sriracha lime mayo ingredients in a small bowl.

5. Once out of the oven, squeeze fresh lime juice over the fish. Place fish on plates and serve sriracha lime mayo on the side for dipping.





Tortilla Chip Crusted Tilapia with Sriracha Lime Mayo
Serves 4

All you need:
2 cups salted tortilla chips
1 jalapeno, seeded and chopped
1/4 cup cilantro
1 teaspoon garlic powder
1 teaspoon chili powder
2 eggs, lightly beaten
4 tilapia filets (thawed if frozen)
Juice of 1 lime

Sriracha Lime Mayo
1/2 cup mayo
1 tablespoon sriracha
Juice of 1 lime
Pinch salt

All you do:
1. Preheat oven to 400. Line a baking sheet with silicone baking mat or parchment paper.
2. Place chips, jalapeno, cilantro, garlic powder and chili powder in a food processor and pulse until crumbly.
3. Place beaten egg and chip mixture onto two plates. Dip the fish in egg, then coat with chip crumbs and place on the prepared baking sheet. Bake for 15 minutes.
4. Meanwhile, combine sriracha lime mayo ingredients in a small bowl.
5. Once out of the oven, squeeze fresh lime juice over the fish. Place fish on plates and serve sriracha lime mayo on the side for dipping.