This was super easy and super delicious!
- 2 tbs olive oil
- 4 tbs feta cheese
- 1 tbs oregano
- 2 tbs lemon juice
- 2 boneless, skinless chicken breasts – sliced down the center for stuffing.
- 4 pieces of bacon, fried and drained.
- 1 clove crushed garlic
- salt & pepper to taste
- Stuff your chicken breasts with two slices of bacon and two tbs of feta each, place in oven safe dish.
- Mix the olive oil, garlic, lemon juice, & oregano in a small bowl.
- Drizzle the oil mixture over the stuffed breasts.
Cook at 400 degrees for about 25 minutes- or until juices run clear and chicken is hot throughout.
Cauliflower pizza crust is something I’ve been reading up on for a while before actually attempting to make. I wasn’t entirely convinced it would be as good as a regular bread style pizza (and really, nothing is as good as cheesey, meaty carbs) but I will say this recipe is really nice and is a great alternative if you are watching carbs but love to indulge in the occasional slice of pizza-y goodness. I used two recipes as a base for this – one was more for the crust and one for the toppings and tweaked them to make it my own.
Cauliflower Pizza Crust:
- 1 small to medium sized head of cauliflower – about 2-3 cups processed
- 1/4 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 tbs chili flakes
- 1/4 cup shredded parmesan cheese
- 1/4 cup mozzarella cheese
- 1 egg
- Preheat oven to 450 degrees. Lay out a peice of parchment paper on a pizza stone and spray with a non stick oil.
- Wash and dry a small to medium head of cauliflower. Cut off the stems and discard. Pop the florets in the food processor and process until the cauliflower is a snow like texture. You should have between 2-3 cups of the cauliflower crumbs.
- Put the cauliflower crumbs in a microwave safe bowl and cook for about 5 minutes. Lay out a clean tea towel, and when the cooked cauliflower is done in the microwaves, pour the cauliflower onto the tea towel and let cool. After its cool enough to handle, squeeze excess water into a bowl. Its really important the cauliflower has as much liquid removed as possible. I get about 1/2 – 2/3 of a cup of water out of a head of cauliflower. Keep squeezing until all the excess liquid is strained out.
- Put the strained cauliflower in a medium sized bowl and add parmesan cheese, mozzarella cheese, 1/4 tsp salt, 1 tsp oregano, garlic powder, egg and some red pepper chili flakes if you want. mix it up with your hands.
- Form a dough on the parchment paper- be careful not to make it too thick or too thin. Pat it down tightly, so that it sticks together better.
- Bake for about ten minutes in the oven or until the crust starts to look golden brown.
- Add toppings of your choice , and pop the pizza back into the oven for about 5 minutes until your cheese is all melty and gooey.
- Allow to cool for a few minutes and enjoy!
When its done properly, the crust will be slightly floppy but will still hold – so try not to overload it with toppings or you wont be able or it might be too heavy for your crust. The crust should not be crumbly – if that is a problem you are having more than likely the water was not strained out enough. Additionally- it makes a small to medium sized pizza- if you are feeding a family or a crowd- you’re going to want to make two or three.
Toppings for a BBQ Chicken Pizza (as seen below) :
- 2/3 a cup of mozzarella cheese
- 2/3 cup cheddar cheese
- 1 chicken breast cooked & cubed and slathered in BBQ sauce of your choice
- 1/4 red pepper sliced
- 1/2 red onion sliced
- 3 tbs fresh cilantro
- BBQ sauce (used as a pizza sauce)
- 6 plum tomatoes (I slow roasted them in olive oil for a few hours earlier in the day)
My first ever cauliflower crust pizza:
A yummy mocha cake I mastered for a friend’s upcoming birthday
- 2 cups all-purpose flour
- 2 cups white sugar
- 2/3 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup hot strong brewed coffee with 2 tbs extra instant coffee mixed in.
1.Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
2. Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee into the strong brewed coffee, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
3. Bake for about 30 minutes (mine were perfect at exactly 28 minutes but it will depend on how hot your oven runs), or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
This recipe layers quite nicely. I prefer to do four layers with coffee butter frosting (below) in between. It also freezes nicely. I like to make cakes ahead, and freeze them. I take them out the night before and let them thaw in the fridge. In my experience, this only ever improves the cake – something about un-thawing it keeps it moist. It also keeps the cake out-of-the-oven fresh (as opposed to baking the cake two or three days in advance and letting it sit out).
Coffee Butter Frosting
- 1 1/2 cups confectioners’ sugar
- 1 tablespoon unsweetened cocoa
- 1/3 cup butter or margarine, softened
- 1 tablespoon strong brewed coffee
- In a small bowl, stir together the sugar and cocoa powder. In another bowl, beat the butter until creamy, add in the sugar mixture. You’ll need to use a spatula to clean off the sides of the bowl. Stir in the coffee, and beat until smooth.
- 2 cups frozen peaches (or nice, ripe peeled and depitted fresh peaches)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon sugar
- 3 oz peach schnapps
- 1 bottle chilled Prosecco sparkling wine (you can sub for a different champagne if you like, but I like the Prosecco)
- a splash of grenadine
Place the peaches, lemon juice, peach schnapps and sugar in a blender and blend until smooth. Fill each champagne glass about half full of the puree and top with cold prosecco. Drop a splash of grenadine into each cup for colour and drink up!
- 1 cup quinoa
- 2 cups water
- 1/4 cup extra-virgin olive oil
- 2 limes, juiced
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes, or more to taste
- 1 can black beans, drained and rinsed
- 5 green onions, finely chopped
- 1/4 cup chopped fresh cilantro
- salt and ground black pepper to taste
1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
2. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
3. Combine quinoa, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve warm or cold, personally, I like it warm. For a heartier, non-vegan dinner- add in cubed chicken.