Vintage Fit

keepsmiling-loveplenty:

eating-healthy-rocks:

Light BBQ Chicken Pizza

Ingredients

• 1 head cauliflower
• 2 tablespoons olive oil
• salt and pepper
• 1/2 cup cornmeal
• 2 eggs
• 2 teaspoons Italian seasoning
• 1/2 cup barbecue sauce
• 1 cup cooked, shredded chicken
• 3/4 cup shredded Mozzarella cheese
• thinly sliced red onions
• fresh cilantro

Instructions

1. Chop the cauliflower into medium pieces. Heat a large skillet over high heat. Add the oil and heat until shiny. Place the cauliflower in the hot oil, stir to cover with oil, and place a lid on the skillet. Check skillet every few minutes to keep cauliflower from burning, but let it get a nice browned roasted outside. Continue to let cauliflower cook, covered, for about 10-15 minutes, or until tender-crisp. Let cool for a few minutes.
2. Preheat the oven to 450. In a blender or large food processor, place eggs, cornmeal, and seasoning. Place cauliflower in blender and puree until you have a semi-smooth, thick batter. Cover a pizza pan with parchment paper and pour batter into the center of the paper. Spread until you have about a 1/2 inch thick crust or thinner if desired.
3. Bake the crust for about 20 minutes, checking occasionally to keep from burning. I liked the crispy edges, so I recommend letting it brown a little bit more than a normal crust.
4. While crust is cooking, coat chicken with barbecue sauce. When the crust is cooked through and golden brown, remove and top with barbecue chicken, half the cheese, red onion, and the rest of the cheese. Bake for 10-15 minutes or until cheese is melted and golden. Top with cilantro, slice, and serve!

sounds amazing!!

(via beinghealthyandhappy)

Hi! Thanks for following me! :D
I found the picture online and sadly, there was no recipe. However I looked around and found quite a few for dried apples or apple chips, if you want to google it.

It’s pretty much just what you see in the pictures. Slice the apple thinly (I also removed the core with the pits and everything, which the pictures don’t). Then you can dip it in cinnamon, brown sugar, or spices if you want. Make sure you don’t put on too much, though, because it can burn in the oven and then they get really yucky. You can also leave them ‘naked’.

Then I put them on a baking tray with wax paper underneath. I’ve read that if you don’t use paper, you need to oil the sheet a little bit so they don’t stick. Some put lemon juice on the apples. I didn’t need it, but maybe you have to experiment.

Put it in the oven on a veeery low setting and let it bake for about.. 20-30 minutes, I just continually checked it. The edges will start to turn up and get wavy.

Take them out when the edges are crisp and the middle is just a slight bit chewy/soft, because they’ll get more crispy even after baking them.

Store them in a ziplock bag or a sealable container.

I’ve also heard you can let them air-dry in a dry, dark and airy space, but I don’t know how long that’d take. Probably a day or more?

EDIT: I’ve found the “original” recipes for the picture, which is here: http://theitaliandishblog.com/imported-20090913150324/2012/1/2/homemade-apple-chips.html

She leaves them in the oven much longer than me. Maybe my oven is an overachiever.

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I made these today, but didn’t do the “eggs and flour coating first”, just dipped them into the breadcrusts… which kept falling off in the oven :( so now I have half-covered, half-naked chicken fingers.

Let’s hope they taste good anyway!

(via vintage-fit)

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