Archive for January 2015

Cauliflower Buffalo Bites

1 head cauliflower; chopped into bite size piece
½ cup brown rice flour
½ cup water
Pinch of kosher salt
Pinch of granulated garlic powder
Non-stick spray
1 tsp. Earth Balance butter substitute; melted
½ cup Frank’s Red Hot sauce
Preheat oven to 450F.
In a small bowl, combine brown rice flour, water, garlic powder and salt. Mix thoroughly with a whisk.
Dip cauliflower pieces in the batter until coated evenly, then place on a lightly greased, non-stick baking sheet.
Bake for about 10 minutes or until the batter hardens, then flip with a spatula and bake for another 5 minutes.
Whisk together Frank’s Red Hot sauce and Earth Balance butter substitute in a small bowl.
When the cauliflower is finished, take a plastic pastry brush and evenly brush each piece with the hot sauce mixture.
Bake coated cauliflower for an additional 8-10 minutes, or until cauliflower is crispy, and sauce looks absorbed.
Remove from oven.
Let cauliflower bites set out for at least 20 minutes before serving.

Source: The Lean Clean Eating Machine

Buffalo Chicken Tortilla Pinwheels

8 ounces cream cheese, softened
½ cup hot wing sauce or cayenne pepper sauce
¼ cup blue cheese, crumbled
1 cup colby-jack cheese, shredded (4 ounces)
¼ cup green onions, finely chopped
1 pound chicken breast, cooked and shredded
5 large flour tortillas (approximately 10½” diameter)

In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions. Beat until blended.
Stir shredded chicken into mixture by hand.
Spread approximately ¾ cup of mixture on top of one of the tortillas. Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a place and cover with plastic wrap. Refrigerate for 2-4 hours.
Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into 3 slices, discarding ends. Place pinwheel slices on serving plate or tray.

Source: homecookingmemories

Cheeseburger Pie

 cpie2   cpie

1 pie crust, standard
1 Tbsp olive oil
1 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
1 lb ground beef
1 cup tomato sauce
1 tsp oregano
1 tsp salt
½ tsp black pepper
½ cup dry bread crumbs
1 egg
¼ cup milk
½ tsp salt
½ tsp dijon mustard
2 cups cheddar cheese, grated

Preheat the oven to 425 F (220 C).

Line a 9″ pie pan with the crust and prick all over with a fork. Cover with aluminum foil and pastry weights and bake for about 15 minutes. Remove the foil and weights, then bake for about 5 to 10 more minutes, until browned.

While the crust is baking you can prepare the filling.

Heat the oil in a heavy bottomed skillet, then cook the onion and pepper until they begin to soften–about 4 minutes. Add the garlic and cook for another minute or two, then add the ground beef and cook until browned, breaking it up often.

Stir in the tomato sauce, the oregano, salt, pepper, and bread crumbs, and remove from heat.

In a small bowl, beat together the egg and milk then whisk in the salt, mustard, and cheese, and set aside.

Spoon the beef evenly into the pie crust, then spread the cheese mixture over the top, all the way to the edges.

Bake for about 20 – 25 minutes, or until the cheese topping is golden brown. (Keep an eye on the edges of the crust–if they begin to get too browned, make a foil ring and cover them up for the last 10 minutes of baking.)

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