This is a very easy recipe and quite yummy to boot! I was able to grill the veggies instead of roasting them. I also took out the red bell pepper and added an extra jalapeno pepper. I also left out the honey. I found it really didn’t need any sweetener. I used two Japanese eggplant instead of the regular dark purple ones. I did peel and cube the eggplant. Now, on to the pizzas!
two small corn tortillas
1/4 cup of eggplant dip (it depends on your taste)
small amount of cream cheese
1 yellow tomato
6-12 cherry tomatoes, sliced in half
one small bunch of fresh or dried basil leaves
2 cups of shredded Colby Jack cheese
Spread a small amount of cream cheese on each tortilla. You’ll want to use just enough to cover the tortilla. Spread the eggplant dip on top of the cream cheese. Top with slices of the yellow tomato. Arrange the cherry tomatoes on top. Finally, top with the shredded cheese and basil. Bake in a 350 degree oven for 15 minutes. Enjoy!
This yummy venison burger needs no bun. Instead I topped it with some great veggies. Here’s what I did:
I took three baby bella mushrooms, washed them, and sliced them. I cooked them in a pan with some olive oil over medium heat. I also added some rainbow Swiss chard from the garden. Add some finely minced garlic and finely chopped basil. I used purple and sweet basil from my garden. Saute (cook) for about ten to fifteen minutes. Or until mushrooms are tender. Turn heat off and cover with a lid. Take a avocado and slice in half. Remove the pit. Scoop out the rest. Slice cross-wise. Top your burger with the mushroom/Swiss chard and avocados. There you go! A great burger with no gluten! Other ideas for low calorie toppings include:
This is a wonderful recipe to make when you just want to throw something in the oven! I used chicken legs. You could just as easily substitute wings.
2 lbs. chicken legs
1 cup sesame oil
3/4 cups honey
2 TBSP. dark brown sugar
3 TBSP fresh chopped basil
3 cloves minced garlic
Preheat the oven to 350 degrees. In a bowl mix together sesame oil, honey, brown sugar, basil, and garlic. I used a wire whisk. Arrange the chicken in a glass baking dish. Pour the sauce over the chicken legs. For a fun variation add some sliced onion and chopped jalapeno peppers (be sure to remove the seeds!) on top.
Bake for about an hour and a half, or until cooked through. Turn the legs at the half-ways point.
I made this with wings yesterday. I found the wings only needed an hour to cook. I also added some fresh green onion, chopped and fresh cilantro, chopped instead of the basil. Feel free to play with this recipe! I also found 3/4 cup of sesame oil works just as well. I know sesame oil is high priced.
Peel the plantain and slice it into rounds. Set aside. Take a small saute pan and heat to medium. Once it’s heated through, melt the butter in your pan. Add the sliced plantains.
I like to slide the plantains around the pan a little. I find this helps prevent them from sticking. Allow the plantains to cook in the butter for a few minutes. Add the maple syrup. Flip the plantains so they cook evenly on both sides.
Use a spatula (not metal if you’re using a non-stick pan) to move the plantains around frequently. The maple syrup will bubble and form a crust around the plantains. Cook for around 5 minutes and take off.
Enjoy! I paired my plantains with an omelet smothered in salsa. Healthy and yummy!
This meal is very easy to create. To make the salad thoroughly wash fresh swiss chard in a colander. Line a large bowl or pot with paper towels and allow the lettuce to dry.
Take a fresh cucumber and cut into slices. Cut the slices into halves. Transfer the swiss chard to a salad bowl and add the cucumber. Also add dried cherries, cooked chicken (I usually bone out leftover chicken thighs) and a simple dressing. Toss together.
To Make the Dressing
Coat a small, heated up pan with a little bit of olive oil. Add five cloves of finely chopped garlic. Allow the garlic to cook for about 2-3 minutes. Add the anchovy filets. Use a spatula to mash the filets. Allow the anchovies to cook until dissolved into a paste. Set aside. Take a small bowl and add 1/4 cup olive oil, 2 TBSP brown mustard, and the anchovy/garlic filet. Take a fork and whisk together. Pour the dressing on top of your salad and toss.
How to Make Shrimp Scampi
Shrimp scampi is one of my favorite meals. It’s so easy to make. Make sure you get the fresh, raw shrimp. The difference in taste is unbelievable. I usually use a non-stick teflon skillet. Make sure your spatula is not metal. Teflon scratches very easily. I generally use an entire bulb of finely chopped garlic. I also make my scampi in small batches. Add about 2 pats of butter to a warm pan, set the heat for medium. Make sure the butter has melted before you add the garlic. In fact, the butter should be foaming. Allow the garlic to cook for 1 minute. Add finely chopped shallot tops.
Add the shrimp. Add 1 TBSP. lemon juice. Allow the shrimp to cook for three minutes on one side. A good indicator to look for is how pink the shrimp looks. Flip the shrimp over and allow the other side to cook for three minutes. Make sure you don’t overcook the shrimp. You want the shrimp to turn pink and shrink slightly. Transfer the shrimp and liquid to a small serving bowl. Here’s the final product below.
Enjoy. The fresher the shrimp scamp the better. You can also add some crushed, dry cilantro a few minutes before you pull the shrimp off. Your imagination is the limit!
I found his lovely new seafood in Hyvee. Very easy to cook! Great to saute or put in a salad. These take very little cooking. The easiest way to cook them is to treat them like shrimp. Butter and garlic, whoo hoo!