Smoked Salmon & Avocado Breakfast Pizza

 

What’s better than avo-toast for breakfast? Smoked Salmon and Avocado breakfast pizza for breakfast! That’s right. This month on the Recipe Redux we are creating a healthy take (of course) on, protein-packed savory breakfast inspired dishes! This would be a great addition to your weekend breakfast or brunch. I loooooove the cold-smoked salmon from Whole Foods and I love having any excuse to go there to pick it up. This recipe is a perfect excuse.

I love how grocery stores such as Whole Food’s and Trader Joe’s have fresh pizza dough available. I love to roll my pizza dough out on my own so I can determine how thick or think I want my crust. If this isn’t your thing then I would just stick to the store bought pre-cooked crust and it will work just fine!

Smoked Salmon & Avocado Breakfast Pizza

Smoked Salmon & Avocado Breakfast Pizza

Brighten up your breakfast with this savory combination of pizza, smoked salmon and avocado!

Ingredients

4 Tablespoons of cream cheese

1 Tbsp. fresh chives, chopped

1 clove garlic, crushed

1 store bough pizza crust

2 tsp. olive oil

1 cup of mozzarella cheese; shredded

1/4 pound of smoked salmon

1/2 an avocado , sliced thinly

Pepper

Instructions

  1. Preheat oven to 450 degrees F.
  2. In a small bowl, combine the cream cheese, chives and crushed garlic. Mix well until combined.
  3. Drizzle the olive oil onto the pizza base and spread with the cream cheese mixture. Top with the shredded mozzarella cheese and bake in the oven for 10 minutes or until the mozzarella has melted through.
  4. Remove from oven; top with the salmon slices and avocado slices. Sprinkle with black pepper, slice and serve!
http://kathrynskitchenblog.com/2017/08/smoked-salmon-avocado-breakfast-pizza/

I was too impatient to wait until breakfast to eat this the first time around..(at least I’m being honest!)  So we had this for dinner instead..I made this a second time for breakfast and it hit the spot. You can add extra protein to this by frying a couple eggs and adding them to top this off! Y U M.




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Cheesy Rotisserie Chicken Enchiladas

These easy  (e x t r a) cheesy chicken enchiladas are perfect for any night of the week. I’m a rotisserie chicken fan..I mean, how can you not be? I love the taste of them and they are also so perfect and full of flavor. They also can save you when you are in a pinch for time.

So you may have a question: why red enchilada sauce over green enchilada sauce? The answer is you can totally use either for this recipe. The red sauce is a bit more pungent to me and the green is slightly sweeter. Keep in mind the red enchilada sauce is typically made with more vinegar so it has a distinct flavor. Both sauces are made with different chilies.. so it’s really up to what you prefer and how much spice you like :).

Cheesy Rotisserie Chicken Enchiladas

Cheesy Rotisserie Chicken Enchiladas

These lightened cheesy chicken enchiladas have a creamy cheesy topping and filling. They are filled with just the perfect amount of chicken. This is a win for an easy week night meal!

Ingredients

6 flour tortillas

1 10 oz. can of red enchilada sauce

1 cup of sour cream; I used lite sour cream

2 Tbsp. low-sodium chicken broth

2 cups of shredded rotisserie chicken

1/3 cup yellow onion; chopped

¼ tsp. garlic powder

¼ tsp. black pepper

¼ tsp. salt

1 cup of Monterey Jack cheese; shredded

½ cup of sharp cheddar cheese; shredded

½ cup green onions; sliced

Sliced avocado; garnish

Instructions

  1. Preheat oven to 350 degrees F. For the enchilada sauce: in a medium bowl, whisk together ½ cup of sour cream, chicken broth, and 1 can of red enchilada sauce until creamy and smooth--set aside.
  2. In a large bowl, mix together the chicken, onion, garlic powder, pepper, salt, ½ of the jack cheese, a ¼ of the cheddar cheese ¼ cup of enchilada sauce from step 1, and ¼ cup of green onions. Mix until all ingredients are combine.
  3. In a 13” x 9” glass baking dish, spread the enchilada sauce to coast the bottom of the baking dish. Get a torilla and fill each tortilla with about 1/3 cup of the chicken filling, then sprinkle more cheese inside—this is completely up to you of how much cheese you want but we love cheese in our enchiladas! You can totally omit these cheese in this step if you prefer. Roll the each tortilla and place on the baking dish.
  4. Top the tortillas with more enchiladas sauce until coated, then sprinkle more cheese and green onions on top. Cover with foil and bake for 20 minutes or until cheese is melted. Top with sliced avocados and sour cream!
http://kathrynskitchenblog.com/2017/08/rotisserie-chicken-cheese-enchiladas/

I typically don’t like the taste of enchilada sauce straight from the can. I promised myself I would never by sauce from the can because I had horrible experiences with it and it basically ruins the taste of everything. It always tastes bitter to me so my trick to making it taste semi-homemade is by adding a couple tablespoons of chicken broth and a few dollops of sour cream..this will also make the sauce a bit creamy. I do this every time and it tastes a million times better (I  promise!). If you have more time on your hands and want to make your enchilada sauce from scratch: try my Homemade Enchilada Sauce! Beware: it has a spicy kick to it, but it is SO worth it!

Crock-Pot Spaghetti Squash & Turkey Meatballs

I have been looking into low-carb recipes lately especially since I bought a Spiralizer. It really has inspired me to cut back on meals that are carb-friendly..I love the feeling of coming home from work and dinner is already made, thanks to my crock-pot! I have been trying to make more use out of it because it is so much easier to use than we all think. I guess I have been timid to use my crock-pot because I haven’t used it much. I can count the meals I’ve made with it on one hand so I am trying to get more practice out of it. Fall is quickly approaching us and you can bet I will be whipping up some comforting soups from my crock-pot by then! Just like all of us food bloggers, I have a Pinterset board full of crock-pot recipes that I have accumulated and I’m looking forward to trying them out!

Crock-Pot Spaghetti Squash & Turkey Meatballs

Crock-Pot Spaghetti Squash & Turkey Meatballs

Looking for tasty, low-carb and wholesome dinner to be ready when you get home? Here you go! All thanks to the crock-pot and this easy recipe.

Ingredients

1 small-medium spaghetti squash

About 4-5 cups of marinara sauce (approx. 1 jar)

2 Tbsp. olive oil

Sprinkle of salt and pepper

Meatballs: makes about 14-16 mini meatballs about the size of a golf ball

Ground Turkey meat

2 cloves of garlic; minced

½ cup breadcrumbs

1 whole egg

½ tsp. salt

½ tsp. black pepper

½ tsp. onion powder

¼ cup fresh parsley; roughly chopped

¼ cup parmesan cheese; either grated or shredded

Instructions

  1. For the meatballs: Combine all of the ingredients in a bowl, mix with your hands. If you are thinking gross- it's not..wash your hands! Your hands do the best job incorporating all of the ingredients together. Roll into about 1 ½ inch size balls.
  2. Time to brown the meatballs! Heat olive oil in a large skillet or frying pan to medium heat. Add about half of the meatballs to the skillet; make sure none of the meatballs are touching each other. You can do this in multiple batches if you need to. Brown meatballs on all sides; about 3 minutes per side. They will brown quickly since they are mini! Remove meatballs and place on a baking sheet lined with a paper towel to drain access fat.
  3. Pour one cup of marinara sauce and a drizzle of olive oil into the bottom of slow cooker. Slice the spaghetti squash in half around it's middle, (not from stem to end). Scoop out the seeds, and place cut-side-down into the crock-pot on the sauce. Arrange the meatballs around the spaghetti squash in the slow cooker, and top the meatballs with one more cup of marinara sauce. Cover crock-pot, and cook on low heat for 3 hours.
  4. Once spaghetti squash is cooked, remove the spaghetti squash with tongs- it will be hot to be careful. Let cool for about 10 minutes then scoop out the insides with a fork. Pull the spaghetti squash strands apart. It will start to resemble spaghetti.
  5. To finish, place spaghetti squash on a dish and top with meatballs and marinara sauce. Sprinkle parmesan cheese and enjoy this low-carb tasty meal!
http://kathrynskitchenblog.com/2017/07/crock-pot-spaghetti-squash-turkey-meatballs/

Too busy for homemade marinara sauce? No problem! It is completely OK to not make everything from scratch all the time. As much as I would love to, it can be time consuming.  I am not a fan of sauce from a jar and to be honest I have not found a jar of sauce that I like..it’s just not the same as homemade marinara sauce. I can be picky with my sauces because my Nana makes the best sauce in my opinion and it’s hard to come close to the taste of hers..

BUT here is a little trick I use to make a marinara sauce taste more homemade.  Add the sauce to a bowl and add 1 tablespoon of sugar, 4 fresh basil leaves roughly chopped, 1 clove of garlic minced, and a few shakes of Italian seasoning. Stir until combined and that’s all. If you are not using this sauce for a crock pot recipe, be sure to warm on a saucepan so the basil and garlic can soften.

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Skillet Chicken Marsala

I was craving this Chicken Marsala recipe this week and so I made it! I am particular when it comes to eating chicken breast because they tend to be dry and I have to season the breasts well to decently enjoy it. However, this recipe makes eating chicken breast enjoyable because of the flavors it has in this dish- mostly thanks to the Marsala wine!

Skillet Chicken Marsala

Skillet Chicken Marsala

Make this favorite restaurant dish at home! Simple, creamy and bursting with sweet Marsala flavor!

Ingredients

2 chicken breasts

½ cup flour; plus 1 Tbsp.

½ tsp salt

½ tsp pepper

½ tsp garlic powder

2 Tbsp. olive oil

¼ cup yellow onion; chopped

3 cups of sliced mushrooms (I used Cremini and White mushrooms)

1/2 cup Marsala Wine

2 Tbsp. butter

¼ cup parsley; chopped

Instructions

  1. Slice each chicken breast in half. Place each chicken breast in between a long piece of plastic wrap on a cutting board. Pound with a flat meat mallet or tenderizer—this will thin out each piece of chicken and make it extra tender. You will be happy you did this! Each chicken piece should be about ¼ inch thick. The chicken breast pieces will expand so I like to cut each piece in half to make smaller serving pieces so you should have a total of 8 chicken pounded pieces.
  2. In a dish or shallow platter add ½ cup of flour, salt, pepper and garlic powder. Mix together with a fork and coat each piece of chicken in the flour mixture- coating the front and back of each piece. Heat a large skillet or frying pan to medium heat and add olive oil. When olive oil becomes hot, place the chicken pieces in the pan. Cook the chicken until both sides are golden brown- about 5 minutes on each side. Make sure chicken is fully cooked, then remove from the skillet and set aside. If your skillet or frying pan isn’t large enough, you can cook the chicken in batches.
  3. Keep the heat on and add the butter and onions until onions look softened- about 3 minutes. Add the mushrooms and sauté until they are nicely browned. You will notice that some of the moisture will absorb. Add the Marsala wine and flour; stir often. The wine will turn into a slightly thick sauce, almost like a gravy consistency. Stir in parsley and add the chicken back into the pan to warm before serving. Top with more parsley to garnish. Enjoy this simple hearty meal!
http://kathrynskitchenblog.com/2017/07/skillet-chicken-marsala/

My favorite part of this whole dish is the mushrooms… sometimes I will make this dish and skip the chicken and make Marsala Mushrooms instead. The best part about this is it only takes about 20 minutes to prepare and cook- it’s really that easy! Don’t let the pounding to tenderize the chicken step intimidate you! It is great for any busy or late week night dinner. This dish is sure not to disappoint and it makes great leftovers as well. If you are wanting to add more to this too, this dish is commonly served with pasta and the ‘Chicken Marsala’ is used as the pasta sauce. I just bought a OXO Spiralizer from Sur La Table so instead of pasta, my boyfriend and I wanted to make zucchini noodles (zoodles) instead for a healthier alternative. More recipes to come with zoodles once I get the hang of how it works!

Mini Cannoli Bites

Looking for a simple bite-sized dessert to make?! These are quick, easy and simple– I made my Dad a Lemon Meringue Pie for Father’s Day on Sunday with Pillsbury® pie crust and I had one roll of pie crust leftover. First of all, I love love love using Pillsbury®  pie crust because it is so easy and it’s delicious! It also always turns into a perfectly light golden brown crust when it is baked properly. Secondly, there are so many different ways to use pie crust! Check out my Apple Cinnamon Pie Crust Cookie recipe HERE.  There is also nothing wrong with making your pie crust from scratch of course, it just will take a bit more time.

Mini Cannoli Bites

Yield: 12 mini bites

Mini Cannoli Bites

These sweet bites of a creamy cannoli are quick, easy and simple

Ingredients

1 premade pie crust; I use Pillsbury’s®  pie crust

12 oz. whole milk Ricotta Cheese; strained

1/3 cup mascarpone cheese

1/3 cup powdered sugar

1/3 cup mini chocolate chips; plus more for topping

Instructions

  1. Preheat your oven to 400 degrees F. Unroll the pie crust onto a cutting board or clean flat surface. Use a 2 ½ inch round biscuit cutter (or a cup will work if you don’t have a biscuit cutter) and cut out 12 rounds of pie crust. Place rounds in a mini muffin pan. Use your fingers to press the dough to fit the pan.
  2. Bake for about 10-12 minutes, or until pie cups are a light golden brown. Once baked, let cool for 15  minutes.
  3. In a medium bowl, mix together the ricotta, mascarpone cheese, powdered sugar and mini chocolate chips until combined.
  4. Spoon in ricotta filling into pie cups OR if you want to make them look extra pretty, scoop filling into a zip-lock bag and cut the tip off. Squeeze filling into pie cups and sprinkle mini chocolate chips.
  5.  
http://kathrynskitchenblog.com/2017/06/mini-cannoli-bites/

There are only 5 ingredients to make these bites so you should definitely give them a try. They are not too sweet and you can also top these with fresh diced strawberries. If you like your cannoli filling a little sweeter, add ½ cup of powdered sugar instead of 1/3 cup. The mascarpone cheese is like an Italian cream cheese so it will make your filling extra creamy. You will probably have extra filling so you can either make more pie cups if you have more pie crust, or you can eat the filling as it is for a dessert or sweet snack. Just scoop into a small bowl add chocolate chips and enjoy! It would also count as low-carb too if you ate it this way 😉

 

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