Eggplant and Garlic Pizza

You know those recipes you have pinned forever and when you finally make them you’re like, why did I wait so long?! This was one of those.

My kids love pizza of all kinds – and I loved the idea of the eggplant – so this was a win all around for us. It was gobbled up in record time.

It is, admittedly, a bit more time consuming than the pizzas I normally make, but it was totally worth the extra effort. The eggplant and garlic combo on pizza is amazing. I can’t wait to make this with fresh-from-the-garden eggplant this summer!

EggplantGarlicPizza

Eggplant and Garlic Pizza
(slightly adapted from A Family Feast)
Makes 1 12″ pie

1/2 lb. pizza dough at room temp
1/2 eggplant, thinly sliced
1 tsp. salt + additional for sprinkling
1/2 cup flour
1/4 tsp. pepper
Enough vegetable oil to fill a skillet 1/2″
1/3 cup pizza sauce
3/4 cup shredded mozzarella
3 cloves minced garlice
1 tsp. basil
1/2 tsp. oregano
Olive oil, for drizzle

Lay eggplant slices in a single layer and salt liberally. Let sit for 30 minutes, then rinse.

In a shallow bowl, whisk together the flour, 1 tsp. salt, and pepper. Coat each eggplant slice in the flour, shaking off excess.

Heat the vegetable oil in skillet. Fry the eggplant slices for three minutes, flipping once. Remove to a paper towel to drain.

Preheat the oven to 500 degrees. Roll dough out into a 12-14″ circle.

Spread the sauce over the dough and top with 1/2 cup mozzarella. Sprinkle the garlic, basil and oregano over, then lay the eggplant slices on top. Top with remaining cheese. Drizzle with olive oil.

Bake for about 7 minutes, until the bottom of the crust is browned.

EggplantGarlicPizza

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(Leftover) Turkey and Cranberry BBQ Sauce Pizza #ThanksgivingLeftovers

Leftover turkey + leftover cranberry sauce = pizza night, of course.

I’ve always preferred to reimagine my turkey leftovers into non-Thanksgiving fare – like Turkey Cranchiladas or Turkey and Chorizo Hash – and this pizza fits right in. The cranberry sauce gives you a slightly sweet, slightly tart edge to your barbecue sauce – and it pairs awesome with the turkey and cheese.

This is a great dish to make at the end of the weekend when your turkey and stuffing sandwiches are getting tired!

CranberryBBQPizza

(Leftover) Turkey and Cranberry BBQ Sauce Pizza
(slightly adapted from Recipe Runner)
Makes 1 12″ Pizza

1/2 lb. pizza dough
1/2 cup cranberry sauce
3 Tbsp. barbecue sauce
1 cup turkey, shredded
1 1/2 cups mozzarella
2 Tbsp. red onion, thinly sliced
Chopped cilantro, to taste

Preheat the oven to 450 degrees and line a baking sheet with parchment.

Roll out the pizza dough and place on the prepared baking sheet.

In a small bowl, stir together the cranberry sauce and barbecue sauce and spread over the crust. Top with turkey, cheese, and red onion.

Bake for 10-15 minutes, until the crust is golden.

Top with cilantro and serve.

Looking for more leftover ideas? I’ve teamed up with a bunch of great bloggers today to share lots of great ways to use up your leftovers:

Cranberry-Orange Brie Bites by Books n’ Cooks

Cranberry-Topped Baked Brie by Culinary Adventures with Camilla

(Leftover) Turkey and Cranberry BBQ Sauce Pizza by Kate’s Recipe Box

Prosciutto & Asiago Stuffed Mushrooms by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Spicy Turkey Quesadillas by Jolene’s Recipe Journal

Thanksgiving Leftover Empanadas by The Redhead Baker

Turkey Croquettes by Cindy’s Recipes and Writings

Turkey Gumbo by Palatable Pastime

Turkey Pot Pie by Making Miracles

Lemon Pepper Chicken Kabobs

Despite the leaves starting to change, summer weather has been hanging on around here. We had several days in the 90s this week! I’ve been doing a little scrambling to get in some last-minute summer dishes on our weekly menu, because I know this won’t last.

I’m loving these afternoons where I can let the kids play in the backyard while I get dinner going on the grill. We’ve been eating on the deck a ton. I’m going to miss it terribly when the weather cools down.

LemonPepperKabobs

 

Lemon Pepper Chicken Kabobs
(adapted slightly from The Gunny Sack)
Serves 4

1 lb. boneless, skinless chicken breasts, cut into 1″ pieces
1/2 cup + 2 Tbsp. olive oil, divided
1/4 cup vinegar
2 Tbsp. + 2 tsp. lemon pepper seasoning, divided
1 bunch of asparagus
1 lb. new potatoes
2 lemons

In a medium bowl, whisk together 1/2 cup olive oil, vinegar, and 2 Tbsp. of lemon pepper seasoning. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes.

While the chicken marinades, cut the asparagus into bite-sized pieces and add them to another bowl. Toss with 1 Tbsp. olive oil and 1 tsp. lemon pepper seasoning.

Poke each potato with a fork and add to a microwave-safe bowl. Microwave on high for 3 minutes. If the potatoes are larger than your chunks of chicken, cut in half once they’re cool enough to handle, then toss with 1 Tbsp. olive oil and 1 tsp. lemon pepper.

Cut the lemon into wedges.

When the chicken is finished marinating, thread all the prepared ingredients onto skewers and grill over medium-high heat until the chicken is cooked through.

Quinoa Pizza Burgers with Garlic Bread Buns

I’m sure none of my long-time blog readers are surprised to see that pizza has made it’s way into the Lenten dinner series. I’m a pizza fan. It was bound to happen.

The beauty of these is – like pizza – you can top them however you want. If it wasn’t Lent, I would have added some pepperoni on top. Ham and pineapple would also be good. These are a great idea if you’re looking for a meal that will please both vegetarians and non-vegetarians alike!

QuinaPizzaBurgers

Quinoa Pizza Burgers with Garlic Bread Buns
(adapted from Chocolate Covered Katie)
Serves 6

1/4 cup uncooked quinoa
2/3 cup water
1/2 tsp. salt
1/2 cup tomato paste
2 tsp. oregano
3/4 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. basil
1 cup cooked or canned pinto beans, drained and mashed
6 burger buns
6 slices of mozzarella cheese
6 Tbsp. pizza sauce
2 Tbsp. butter, melted
1 tsp. garlic powder

In a small saucepan, combine quinoa, water, and salt. Bring to a boil and then turn heat to low and cook for 14 minutes. Remove from heat and fluff with a fork.
Combine cooked quinoa, tomato paste, spices, and mashed beans. When well  combined, divide into six equal parts and form into patties.
Spray a skillet with non-stick spray and cook patties over medium heat until both sides are browned and patties are heated through. Top with 1 Tbsp. pizza sauce each and a slice of mozzarella cheese. Cover and let cheese melt.
Meanwhile, spread melted butter over the cut side of the buns and sprinkle evenly with garlic powder. Broil until toasted.
Serve burgers on toasted buns immediately.

Cauliflower Nachos

A lot of my Lenten Friday dinners are recreated junk food or takeout fakeout. There’s a reason for that. By the time Friday rolls around, that’s really all I want. And I’m assuming I’m not alone in that since pizza is such a popular Lenten dinner.

So, here’s another option if you’re thinking of ordering pizza tonight.

No, you won’t be fooled into thinking the cauliflower is tortilla chips – but this is delicious in it’s own right. And you’ll feel more virtuous downing a whole plate!

CauliflowerNachos

Cauliflower Nachos
(from Delish)
Serves 2

1 large head cauliflower, chopped
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 cup shredded Colby-Jack cheese
Your favorite nacho toppings – we used salsa, black beans, black olives, pickled jalapenos, and sour cream

Preheat oven to 425°F.

In a large bowl, toss cauliflower with olive oil. Sprinkle spices evenly over the cauliflower and toss to coat. Spread out on a baking sheet and roast for 35-40 minutes, until golden and crispy.

Top with cheese and any other toppings you want warm and bake for 5 minutes more, until the cheese is melted.

Add remaining toppings and serve.

Skillet BBQ Chicken Pasta

‘Tis the season for comfort food. I’m not sure if it’s holiday stress or the weather getting colder but I now want all of my food to be warm and cheesy. Which totally does not agree with losing the baby weight. And knowing that I’m going to totally blow any good eating at holiday parties, I’ve been trying to be a little more careful with family dinners.

Luckily, I have some awesome blogger friends to lean on! This lightened-up comfort food dish from Prevention RD‘s cookbook totally hit the spot. This was warm and cheesy and perfect – without the guilt.

SkilletBBQChickenPasta

Skillet BBQ Chicken Pasta
(from Prevention RD’s Everyday Healthy Cooking)
Serves 4-6

1 tsp. olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-sized chunks
1 red onion, diced
2 cups water
2 cups chicken broth
12 oz. whole wheat penne
1/2 cup barbecue sauce
1/3 cup plain Greek yogurt
1/3 cup mozzarella, shredded
1/3 cup cheddar, shredded

Heat the oil in a large, non-stick skillet until shimmering. Add the chicken and onions and cook until chicken is cooking through. Transfer to a plate and set aside.

In the same skillet, at the water, chicken broth, penne and salt to taste. Bring to a boil and simmer 12-15 minutes, until liquid is mostly absorbed and pasta is tender. Stir in barbecue sauce and Greek yogurt. When well combined, stir in the cheeses and reserved chicken mixture. Cook until heated through. Serve immediately.

Slow Cooker Cranberry Pork Roast

This meal was so easy! Are you sensing a theme around here? If it’s not quick and easy, I pretty much can’t handle it these days. Going forward, let’s just assume everything I post is quick and easy unless I say otherwise.

On top of being easy, this is freezer friendly. I prepped and popped it in the freezer – and then thawed the day before cooking. If you’re someone who likes to prep ahead, this is a fantastic option.

CranberryOnionPorkRoast

Slow Cooker Cranberry Onion Pork Roast
(adapted from New Leaf Wellness)
Serves 4

2 lbs. pork loin
15 oz. can whole cranberry sauce
1/4 cup honey
1/4 cup dried minced onion

Place pork in the slow cooker. Combine remaining ingredients and pour over pork. Cook on low for 6 hours.

Instant Pot Brown Sugar & Garlic Chicken

Raise your hand if you bought an Instant Pot on Black Friday! I’m guessing there are quite a few of you because the requests for IP recipes have pretty much tripled in the last week.

I grabbed an Instant Pot a few months ago and I’ve been loving it for quick side dishes but I’ve been slow to use it for meals. That’s changing, though, as I’m forever forgetting to throw things in the slow cooker as planned. Mom brain is real, you guys.

This chicken was one of my first main dishes in the IP and man, was it a winner. The chicken was juicy and flavorful. We paired it with Hibachi Style Noodles and roasted broccoli for a great dinner.

BrownSugarGarlicChickenIP

Instant Pot Brown Sugar & Garlic Chicken
(from Once a Month Meals)
Serves 4

1 lb. boneless, skinless chicken breasts
1/3 cup brown sugar
1/3 cup vinegar
1/4 cup lemon lime soda
2 tsp. minced garlic
2 Tbsp. soy sauce
1 tsp. black pepper

Place chicken in the Instant Pot. Mix remaining ingredients together in a small ball and pour over the chicken. Cook on manual for 15 minutes, then release the pressure and serve.

Sausage, Pepper and Farro Skillet

Jake’s new favorite phrase? “I no like it!” It doesn’t matter if he ate it yesterday or he’s already halfway through the plate, once he throws out the “I no like it!” the meal is officially over.

All things considered, I really can’t complain about his eating habits. He really just seems like a normal toddler, but he’s definitively starting to voice his preferences more. And he has a strong preference for anything in the sausage family. This dinner was made with him in mind.

As expected, he happily gobbled the smoked sausage. The peppers and onions were largely avoided. The farro was his “I no like it!” trigger. All of the grown ups in the house really enjoyed this, though!

SausagePepperSkillet

Sausage, Pepper and Farro Skillet
(slightly adapted from Budget Bytes)
Serves 4

1 Tbsp. olive oil
12 oz. smoked sausage
1 red bell pepper
1 green bell pepper
1 yellow onion
1 can diced tomatoes
1/2 tsp. oregano
Pepper, to taste
2 cups cooked farro

Slice the onions and peppers. Coin slice the sausage.

In a large skillet over medium heat, heat the olive oil until shimmering. Brown the sausage, then drain the excess fait.

Add the onions and peppers to the skillet. Cook until onions are translucent. Stir in the diced tomatoes, oregano, faro, and pepper to taste. Cook until heated through.

 

Garlic and Rosemary Sliders

improvchallenge

This month’s Improv Cooking Challenge ingredients were garlic and rosemary – and I immediately thought, burgers! I couldn’t find a recipe that I really liked, so I decided to create my own – and these were a fabulous success.

There’s double garlic and rosemary here – fresh in the aioli that tops the burgers and dried spices in the burgers themselves. The result is flavorful without being over-powering. And, I made them slider-sized because that makes them perfectly toddler sized – a big win in our house right now!

You can check out what the other participating bloggers made with garlic and rosemary here:

 

GarlicRosemaryBurgers

Garlic and Rosemary Sliders
(a Kate’s Recipe Box original)
Makes 8 sliders

1 Tbsp. olive oil
1 sweet onion, thinly sliced
1 1/4 lbs. ground beef
1 tsp. herbs de Provence
1/2 tsp. garlic powder
1/2 tsp. onion powder
Salt and pepper, to taste
1/2 cup mayonnaise
1 clove garlic, minced
1 Tbsp. fresh rosemary, finely chopped
8 slider rolls
Arugula, for serving

In a heavy pan over low heat, toss together the olive oil and the sliced sweet onion. Cook until caramelized, stirring occasionally, then transfer the onions to a bowl.

In a medium bowl, mix together the ground beef, herbs de Provence, garlic powder, onion powder, salt and pepper. Divide into eight equal patties and cook in the pan from the onions until they reach the desired doneness.

Meanwhile, whisk together the mayonnaise, garlic and rosemary. Add salt and pepper, to taste. Set aside.

Spread 2-3 tsp. of mayonnaise mixture on the bottom of each slider bun. Top with a burger patty, onions and arugula. Serve immediately.