I Heart Kitchen

Recipes To Help You Love Your Kitchen

Image Map

Cauliflower Crust Pizza – Easy & Delicious!

By Leave a Comment

Cauliflower-Crust-Pizza-Sausage-

Ok…so my husband said that while this really shouldn’t be called pizza, when you are trying to keep the carbs to a minimum this recipe will have you doing a little jig!

I am not going to pretend that the cauliflower crust tastes like regular pizza dough but it’s delicious in a totally different way. Plus like any pizza, it’s open to customization. You can opt for a cheese pizza or go crazy and add as many toppings as you’d like.

Now, I have tried no less than 6 different veggie crust pizzas over the past couple of years. I have even tried my hand at a couple of cauliflower crust recipes. None of them were half as good as this recipe. It seems the trick to a really good cauliflower crust is removing as much water from the cooked cauliflower as possible before you bake it!

One of my buddies is a fitness guru…she’s a cool kid who works out all the time and even has a personal trainer. Her personal trainer is the one who gets all the credit for this recipe. His tip – use a tea towel to squeeze as much water as possible from the pre-cooked cauliflower! He says you can do the same with uncooked zucchini and you get fabulous results as well. You know I’ll be making that soon too. Of course I’ll keep you updated and let you guys know how it turns out!

tea towel

I was so tickled at how my pizza turned out. This was the first veggie crust pizza that I could actually cut and pick up like a regular pizza. Even my husband was pleasantly surprised at how great it turned out. After all my failed attempts over the years, this one was a huge success and he happily agreed that  this recipe was a keeper!

I’ve already made a second pizza and tweaked the recipe slightly. So the next time you are hankering for a pizza but want something that’s not loaded with carbs, try this recipe. I think you will be very pleased with the outcome. You get a delicious veggie pizza that’s better for you yet still super tasty!

cauliflower pizza-

Cauliflower Crust Pizza - Easy & Delicious!
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 medium head of cauliflower - (4 cups of cauliflower crumbles)
  • 1 egg
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons shredded parmesan cheese
  • 2 tablespoons mozzarella cheese
  • ½ teaspoon Kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • olive oil
  • pizza sauce
  • mozzarella cheese for topping pizza
  • additional pizza toppings if desired
Instructions
  1. Preheat oven to 450º F and place your pizza stone into the oven to pre-heat (use a pizza pan if you don't have a pizza stone)
  2. Cut the cauliflower florets from the head and add to a food processor and pulse until you get small crumbles. (The crumble will look like small grains.) Do this in batches until you get about 4 cups of cauliflower crumble.
  3. Place the cauliflower crumble into a microwavable-safe bowl. Cover and cook on high for 5 minutes.
  4. Allow to cool and then dump the cauliflower crumble into a clean tea towel.
  5. Gather into a ball and squeeze out all excess water. Repeat until no water runs from the towel.
  6. Place the cooked and drained cauliflower into a medium bowl.
  7. Add the egg, grated parmesan, shredded parmesan, mozzarella, garlic powder, onion powder, salt, parsley, oregano, and basil then mix until combined.
  8. Place a sheet of parchment paper on a pizza peel (or similar item that will allow you to move the parchment to the pizza stone/pan in the oven)
  9. Lightly oil the parchment paper with olive oil.
  10. Dump your cauliflower pizza dough onto the oiled parchment and begin to push down and out to form your pizza crust. Be sure to round your edges as you go.
  11. Your crust will be about ⅛th inch thick and the size of a 10 - 12" pizza.
  12. Use the peel to transfer your parchment & pizza to the 450º preheated oven and place on the pizza stone.
  13. Bake for 18 - 20 minutes or until the crust begins to brown.
  14. Remove from oven (parchment and all) and top the pizza with the pizza sauce, cheese and any desired toppings.
  15. Place the pizza back in the oven for an additional 8 - 10 minutes or until cheese is bubbly.
  16. Allow to cool for about 3 - 5 minutes.
  17. Cut & serve!

 

Salisbury Steak Meatballs

By 1 Comment

Salisbury Steak Meatballs -

My guys love meatballs of all kind. I figure if it gets them to eat their dinner without complaints, I’ll happily keep making them.

While my guys would eat basic meatballs without complaint, I need some variety! I make all kinds of delicious options just to keep things interesting!

All of those recipes are quite simple but this recipe for Salisbury Steak Meatballs is one of my personal favorites.

meatballs

If you feel the urge you can make the meatballs ahead of time so that you can get dinner on the table lickity split. I usually do about a pound and a half of meat so that I have enough for dinner plus leftovers for my lunch later in the week!

cooking

They take no time to fry up and you really just want to brown them. Slow cooking them in the yummy sauce really makes these fantastic.

onions

Now if you have little ones like mine who aren’t onion fans…no problem. The first time I made these for my crew my boys grumped so much about those onions they almost would’t touch them. They insisted that they didn’t like them. So being the tricky mom that I am – the next time I simply put the sauce through a sieve and then simmered the meatballs. I wasn’t willing to give up the taste that the onions add to this dish. Doing it this way still give you the yummy flavor without having the onions in the sauce.

If you are an onion fan like me be sure and save those onions. I add them to my plate and let my boys enjoy the meal without them…that way we’re both happy!

Salisbury Steak Meatballs
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1½ pounds lean ground beef
  • ½ cup seasoned bread crumbs
  • 1 egg
  • 2 medium onions, ½ onion chopped finely and the remaining sliced
  • 1½ medium onions, sliced
  • 1 tablespoon Worcestershire sauce
  • 1½ teaspoons beef bouillon
  • 2½ teaspoons salt, divided
  • 2 teaspoons pepper, divided
  • 3 tablespoons butter, divided
  • ¼ cup flour
  • 3 cups beef broth
  • 1 teaspoon Gravy Master or Kitchen Bouquet
Instructions
  1. Add the chopped onions, meat, breadcrumbs, egg, Worcestershire sauce, bouillon, 1 teaspoon of salt and 1 teaspoon pepper to a large bowl.
  2. Mix well with your hands and form into 1 inch meatballs.
  3. Melt 1 teaspoon of butter in a large skillet and add the meatballs.
  4. Cook the meatballs on medium heat for about 6 - 8 minutes until browned - turn frequently to ensure even browning.
  5. Remove the meatballs to a plate - the meatballs may not be cooked through but will finish cooking in the sauce.
  6. Add another teaspoon of butter to the pan and then add the sliced onions.
  7. Cook over medium low heat until caramelized - about 8 - 10 minutes.
  8. Add the remaining butter to the pan and allow to melt.
  9. Stir in the flour and mix until a paste forms. If not all the flour is absorbed add a little more butter.
  10. Cook the flour/onion paste for about 30 seconds and then add the beef broth, Gravy Master and remaining salt & pepper.
  11. Cook over medium low heat until the sauce thickens, stirring frequently - about 3 minutes.
  12. If you wish to remove the onions, run the sauce through a mesh sieve.
  13. Add the meatballs to the sauce and simmer for 10 - 12 minutes.
  14. Taste and season as needed.
  15. Serve over mashed potatoes or pasta.

 

Stuffed Cabbage Rolls

By 1 Comment

stuffed-cabbage-rolls-2I love meals that I can prepare ahead of time. As much as possible, I try to work in meals that I can set up while the boys are in school then pop in the oven or finish on the stove in the evening. Once the boys are home from school it seems like the rest of the day flies by.  There’s homework, dinner, cleanup, bath and then bed. Phew…I’m tired just thinking about it.

One of my favorite meals to make on a busy day is Stuffed Cabbage Rolls. I can get the rolls prepared in the morning then just whip up the sauce and let the rolls simmer while we knock out homework.

Now my boys are 6 and 8 years old so cabbage is not high on their list of favorite things. They love the filling so a while back I experimented by hiding some veggies in my recipe. Since I can’t talk them into eating the cabbage, they still get carrots and zucchini and never even know it’s there.

This one is super easy to put together and so delicious. Check out my recipe and let me know what you think.

Stuffed Cabbage Rolls
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 head green or savoy cabbage, 8 - 10 leaves
  • 1 pound lean ground beef
  • ½ cup bread crumbs
  • ½ cup cooked rice
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • ½ bunch fresh chopped parsley, divided
  • 2 teaspoon salt, divided
  • 2 teaspoon oregano, divided
  • 1 teaspoon black pepper, divided
  • ¼ teaspoon cinnamon
  • 32 ounces tomato juice
  • 8 oz tomato sauce
  • 1 tablespoon olive oil
Instructions
  1. Bring a large pot of water to a boil.
  2. Cut the core from the head of cabbage and place in boiling water for 5 minutes.
  3. Remove the head of cabbage and pull off the top leaves being careful to leave them intact.
  4. Place the cabbage back in the water again for a few minutes, remove and pull more leaves. Continue until you have 8 - 10 whole cabbage leaves.
  5. Create the filling by combining the ground beef, rice, breadcrumbs, carrot, zucchini, 1 teaspoon of salt, 1 teaspoon of oregano, ½ teaspoon of pepper and ¼ teaspoon of cinnamon.
  6. Mix the ingredients in a large bowl until combined.
  7. Add 2 - 3 tablespoons of the stuffing on a cabbage leaf.
  8. Fold the sides over the filling then roll from the base end to the end of the leaf. The cabbage will easily seal around the filling.
  9. Repeat until the filling is gone.
  10. In a large pot, sauté the onion in olive oil for 2 - 3 minutes.
  11. Add the garlic and sauté about a minute, until fragrant.
  12. Add 1 teaspoon of salt, 1 teaspoon of oregano, ½ teaspoon of black pepper and chopped parsley - stir until combined.
  13. Pour the tomato sauce and tomato juice into the pan and simmer for 5 minutes.
  14. Add the cabbage rolls to the sauce and cover.
  15. Cook the rolls on low, allowing to simmer for 45 minutes - 1 hour (do not cook on too high of heat or the rolls will stick to the pan and burn).
  16. Serve with the remaining sauce.

Broccoli & Swiss Stuffed Chicken

By 5 Comments

broccoli-swiss-stuffed-chicken-2I am not sure what my fascination is with stuffing my chicken but I do it all the time. I guess there is something fun about cutting into what looks to be a basic chicken breast and finding that it has a little secret.

So far I have shared my Pizza Stuffed Chicken, Chicken Kiev and my Chicken Cordon Bleu Roll Ups. Today I thought I would share one of my family’s favorites – Broccoli & Swiss Stuffed Chicken! This is a delicious recipe that also happens to be a healthy choice for those of us who are trying to keep it light.

I opt for low fat swiss cheese and bake this dish to keep the calories low. These little modifications don’t affect the taste. You still get a chicken that oozes yummy cheese with perfectly cooked broccoli.

I am not a fan of mushy broccoli so I opt for fresh uncooked broccoli in this recipe. Baking cooks it so that it is crisp tender. If you prefer a super soft broccoli, you can steam it slightly before adding it to the chicken. I have tried frozen broccoli and find that it adds too much moisture. Go with fresh, I think you will find it makes this dish just delicious.

Broccoli & Swiss Stuffed Chicken
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 lbs chicken breast cutlets pounded thin (I used 3 large breasts that I cut in half lengthwise)
  • 6 slices swiss cheese - I used low fat
  • 1 cup fresh broccoli, chopped
  • ½ cup flour
  • 1 egg
  • 1 tablespoons water
  • ¾ cup Panko breadcrumbs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • cooking spray
Instructions
  1. Preheat oven to 375º F.
  2. Place chicken cutlets between sheets of wax or parchment paper and use a meat mallet to pound super thin (approx ⅛ inch thick). Be sure to pound the edges as thin as possible as it will help to seal the rolled chicken.
  3. Place 1 piece of swiss cheese and a small mound of broccoli in the middle of each pounded chicken cutlet.
  4. Fold the short sides of the pounded chicken over the filling then start at one end and roll the chicken until you have a tightly sealed mound. Repeat this process with all chicken cutlets.
  5. Create your breading station by placing the flour into a shallow dish, beaten egg mixed with water in another shallow dish and breadcrumbs into a third shallow dish.
  6. Sprinkle each rolled chicken with salt and pepper then roll in the flour.
  7. Next dip the floured chicken into the egg/water mixture.
  8. Finally roll the chicken in the Panko bread crumbs.
  9. Repeat this with remaining rolled chicken cutlets.
  10. Place chicken on a foil lined baking sheet and lightly spray the chicken with cooking spray.
  11. Place chicken into the 375ºF oven and cook for 25 - 30 minutes or until done.
  12. If needed you can broil the chicken for 1 -2 minutes to brown the top of the chicken.
  13. Serve warm.

Blue Cheese Stuffed Buffalo Chicken Meatballs

By 4 Comments

blue-cheese-stuffed-buffalo-chicken-meatballs-1

I have a great love for buffalo wings. I don’t make them often at home because they take a fair amount of effort and aren’t exactly figure friendly. I am always looking for ways to get that great buffalo chicken flavor without having to go to a wing place.

I shared a recipe for Buffalo Chicken Stuffed Hasselback Potatoes on my other site a while back. I had a buddy who saw the recipe and noted my love for buffalo sauce. She emailed me suggesting that I try one of her favorite ways to do buffalo chicken – Blue Cheese Stuffed Buffalo Chicken Meatballs.

I was immediately interested. Her instructions were literally…”make your favorite meatball recipe, stuff the meatballs with blue cheese, cook them and then toss in Frank’s.” So that is exactly what I did.

Let me tell you these babies were fantastic. My husband and I both immediately decided that they would be on our menu rotation quite often. The best part, they were super easy to make. I served them with some veggies and a salad and we had a great dinner that was actually quite healthy.

Give them a try and let me know what you think. These would also be great served as little appetizers – just double your batch and throw them in your slow cooker!

Blue Cheese Stuffed Buffalo Chicken Meatballs
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 pound ground chicken
  • ½ cup Panko bread crumbs
  • 1 egg white
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon dill weed
  • ½ cup blue cheese
  • 1 cup hot sauce (I love Frank's RedHot)
  • 2 tablespoons butter
Instructions
  2. Preheat oven to 400 degrees.
  3. In a medium bowl, add the chicken, Panko, egg white and all the spices and mix until combined.
  4. To stuff the meatball - I like to use a small 1" dough scoop in order to create uniform meatballs. A 1" scoop will yield approximately 24 meatballs.
  5. Grab a scoop of the mixture and using your finger, create a well for the cheese.
  6. Add about ¼ teaspoon of blue cheese to the opening and then use your fingers to close the meatball around the cheese.
  7. Roll gently to form and then place on a baking rack that's been sprayed with non-stick spray.
  8. Place the rack on a shallow baking sheet and bake in a 400 degree oven for 12 - 15 minutes.
  9. While the meatballs are cooking, heat the hot sauce and butter in a medium saucepan and stir to combine.
  10. When the meatballs are done toss in the hot sauce and serve warm.