Fennel and Hot Dog Pizza

Chopped! Style Fennel and Hot Dog Pizza

This crazy pizza was something I created for a Chopped! themed party. The "basket ingredients" were fennel bulbs, hot dogs, eggs, and honey. This recipe made 8 pizzas.

• 4 hot dogs
• 1 fennel bulb, greens removed
• 2 tsp sage
• 1 tsp fennel seeds
• gouda cheese
• honey
• 8 eggs
• 8 gluten free pizza crusts

Chop hot dogs and fennel bulbs in a food processor. Place mixture in a large skillet and add sage and fennel seeds and heat through. Place 1/3 cup of the mixture on each pizza crust. Drizzle honey over each pizza, then cover them with shredded gouda. Bake each pizza 6-8 minutes until cheese melts. Carefully separate the eggs and place only the yolk, one on each pizza. Bake an additional 5 minutes. Let them rest about 5 minutes, and then cut through each one, spreading the runny yolks.

Gyro Meatballs with Tzatziki Sauce

Gyro Meatballs with Tzatziki Sauce

• 1 lb ground lamb
• 1/4 cup Feta cheese
• 1 Tbsp Greek yogurt
• 2 Tbsp minced fresh cilantro
• 1 tsp ground cumin
• 1 tsp salt
• 1/4 tsp cayenne pepper

Preheat oven to 400° and line a rimmed baking dish with foil and coat with nonstick spray. In a large bowl, combine all ingredients. Divide the mixture into four sections and each of the sections into four meatballs. Place the balls on the baking dish and bake for 14-16 minutes. 

For the sauce:

• 2 cups full-fat plain Greek yogurt
• 4 garlic cloves, minced
• 1 large cucumber, seeded and grated (about 1 cup)
• 1 Tbsp chopped fresh dill
• 1-2 Tbsp fresh lemon juice
• 1 Tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper

Stir ingredients together until combined. Adjust seasoning as needed. Leftover sauce can be refrigerated for up to two days. Be sure to seed the cucumber to keep the moisture content down, straining it if needed.

White Chocolate Rice Krispie Treats

White Chocolate Rice Krispie Treats

• 1 box Rice Krispies (or generic equivalent)
• 2 bags mini marshmallows
• 1 stick of butter
• 1 bag white chocolate chips, divided

Generously grease a 9x13 pan with additional butter or nonstick spray. Melt 1 stick of butter in a large saucepan over medium heat. Add mini marshmallows and slowly stir with a large spatula. Add 2/3 of the bag of white chocolate chips and continue stirring until marshmallows are melted. Slowly add the cereal and stir until all of it is covered. Pour the mixture into the greased pan. Flatten with spatula. Melt the remaining 1/3 of the chocolate chips by microwaving in 30 second intervals until it's smooth. Pipe or drizzle the chocolate over the top of the treats. Let it harden before cutting the treats into squares.

Pork Carnitas

Pork Carnitas (adapted from this recipe)

• 2 lb pork shoulder blade roast
• 6 cloves garlic, cut into slivers
• cumin
• adobo seasoning
• garlic powder
• 3/4 cup chicken broth
• 2-3 chipotle peppers in adobo sauce

Season pork with salt and pepper. In a medium sauté pan on medium-high heat,brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.

Pour chicken broth in the crockpot, add chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom. Adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

After pork is shredded, it can be added to tacos. I used corn tortillas and added sour cream, shredded Mexican cheese, salsa, shredded lettuce, and avocado.

Cornmeal Crusted Tilapia and Parmesan Truffle Fries

Baked Cornmeal Crusted Tilapia and Parmesan Truffle Fries

For the fish:

• 4-6 tilapia fillets (about 1 lb)
• 1 cup ground cornmeal
• 1 Tbsp paprika
• 1 Tbsp Parmesan cheese
• 2 eggs

Preheat oven to 425°. Clean and rinse the tilapia. Combine the cornmeal, paprika, and Parmesan in a wide, shallow dish. Whisk the eggs together in a separate bowl. Season each tilapia fillet. Dip each in the eggs, then dredge in the cornmeal mixture. Place fish on a greased, rimmed baking sheet. Bake for about 20 minutes or until fish easily flakes with a fork.

For the fries:

• Frozen shoestring fries
• Truffle oil
• Parmesan cheese
• Salt and pepper to taste

Drizzle truffle oil on a rimmed baking sheet. Spread fries across the sheet, then drizzle oil on top. Sprinkle with Parmesan cheese. Bake according to package directions.

Tater Tot Casserole

 Tater Tot Casserole

• 1 lb. ground turkey
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can cream of mushroom soup
• 2 cups shredded cheddar cheese
• 1/2 cup milk
• 4 Tbsp light sour cream
• 32 oz bag tater tots

Preheat oven to 350°. Brown ground turkey with onions and garlic. In a large bowl, mix together soup, 1 cup cheese, milk, and sour cream. Add meat mixture and mix well. Pour mixture into a 9x13 baking dish, cover with a layer of tater tots, then the remaining cheese. Bake uncovered for about 30 minutes until cheese is bubbly. Let stand 10-15 minutes before serving.

Harvest Salad with Pumpkin Vinaigrette

Harvest Salad

• 4 slices bacon, diced
• 2 large eggs, boiled and chopped
• 6 cups baby spinach
• 1 apple, diced
• 1 pear, diced
• 1/2 cup chopped pecans
• 1/3 cup dried cranberries
• 1/3 cup feta cheese

Toss salad together and serve with pumpkin vinaigrette.

Pumpkin Vinaigrette

• 1/2 cup extra virgin olive oil
• 1/4 cup thick balsamic vinegar
• 1/4 cup plain Greek yogurt
• 1/4 cup water
• 1 tsp honey
• 1/4 tsp pumpkin pie spice
• salt and pepper to taste

Mix in a blender or food processor.

Veal Medallions with Red Wine Mushroom Sauce

Veal Medallions with Red Wine Mushroom Sauce

• 6 thinly sliced veal medallions
• 6 slices prosciutto
• 1 Tbsp truffle oil (or truffle flavored olive oil)
• pat of butter
• 2 cups baby bella mushrooms, chopped (or another small mushroom)
• 1 cup white wine (I used Riesling) 
• 1 cup chicken broth
• 1 tsp cornstarch
• 1 cup shredded provolone or mozzarella cheese

Preheat oven to 200 degrees. Lightly salt each side of the veal medallions, then put a slice of prosciutto on each one. Heat the oil in a frying pan, then sear the veal for only 2 minutes per side. Once cooked, place them in a casserole dish and place in the preheated oven to keep them warm.

Add a pat of butter to the pan used to cook the veal. Saute the mushrooms until they start to soften. Add chicken stock and wine, then stir in cornstarch to thicken sauce. 

Remove casserole dish from the oven and preheat the broiler. Pour sauce over veal and top with cheese. Broil for about 8 minutes, or until cheese is golden brown and bubbly.

Cheese, Potato, and Sausage Casserole

Cheese, Potato, and Sausage Casserole:

• 3 cups frozen hashbrown potatoes, thawed
• can cream of chicken soup
• 1 cup milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 cups shredded cheddar cheese, divided
• Approx 14 oz smoked sausage link (I use Hillshire Farms turkey)

Preheat oven to 350 degrees. Cut sausage in half lengthwise, then chop into 1/2” half-moon cuts. Cook in a frying pan with about 1” water for approximately 10 minutes. Combine with potatoes in a 9 x 13” casserole dish. 

In a saucepan, combine cream of chicken soup, milk, salt, pepper, and 1 cup cheddar cheese. Cook on medium heat until cheese melts. Pour cheese mixture over the potatoes and sausage. Top with remaining cheese. Bake casserole in the oven for 30-40 minutes until cheese starts to brown.

Blue Cheese Buffalo Meatballs

Blue Cheese Buffalo Meatballs:

• 1 lb. ground turkey
• 2 cloves garlic, minced
• 1 large egg
• 1/2 cup breadcrumbs (I used gluten free)
• Envelope of Ranch dressing powdered dip mix 
• 4 oz crumbled blue cheese
• Buffalo sauce

Preheat the oven to 400 degrees. Combine all the ingredients but the buffalo sauce. Divide the mixture into four sections and divide each section into four meatballs. Place the balls on a baking sheet sprayed with nonstick cooking spray. Bake the meatballs for 16-18 minutes. Once they’re cooked, serve them with your favorite buffalo sauce. 

Spinach Artichoke Spaghetti Squash

Spinach Artichoke Spaghetti Squash (adapted from this recipe):

• 1 large spaghetti squash
• 3 tsp olive oil
• 3 cloves garlic, minced
• 1/2 cup light sour cream
• 3 oz Neufchâtel cheese
• 3/4 cup grated Parmesan cheese, divided
• 3 cups packed baby spinach (I used frozen, thawed)
• 1 can artichoke hearts, chopped
• 2 cups shredded mozzarella cheese

I cook my spaghetti squash in the crockpot. Simply wash the spaghetti squash, poke 4-5 holes into the squash with a knife, place it in the crockpot for 3-4 hours on High or 6 hours on Low. Once it’s done, take it out very carefully as it will be hot and flimsy. Cut it in half and pull out the insides with a fork into a bowl. Transfer the pulp into a collander and let it drain as you prepare the mixture.

Preheat the oven to 375 degrees. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for about a minute. Add in the cream cheese and allow to melt, then add the sour cream and half of the Parmesan cheese. Be sure not to let it boil as the sour cream can curdle. Stir in the spinach and artichoke hearts and cook until mixture is smooth.

Combine mixture with squash in a large bowl and mix well. Pour into a 9x13” casserole dish and top with the shredded mozzarella and the remaining Parmesan. Place in the oven and cook until the cheese is melted.

Gluten-Free Parmesan Meat Muffins

Parmesan Gluten Free Meat Muffins (adapted from this meatloaf recipe):

• 1 lb ground turkey
• 1 egg
• 1/4 cup gluten free breadcrumbs
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 2 cloves garlic, minced
• 1 small onion, grated
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 cup grated parmesan cheese
• 1 (4 oz) can tomato paste
• 1/2 cup marinara pasta sauce
• 1/2 cup shredded Italian blend cheese

Preheat oven to 350 degrees. Spray two muffins pans with nonstick spray. In a large bowl, combine all ingredients except the marinara sauce and Italian cheese blend. Divide evenly into the muffin pans. 

Cover each muffin with a spoonful or two of marinara sauce. Bake in the oven for 30-40 minutes. Remove from the oven and top each muffin with shredded cheese (I used more than the 1/2 cup). Place them back in the oven and bake until the cheese melts.

Remove from the oven allow to rest for 5-10 minutes before serving.

Gluten-Free Teriyaki Sauce

Gluten Free Teriyaki Sauce (adapted from this recipe):

• Flank steak cut into strips
• 1 cup La Choy soy sauce (or other gluten free sauce)
• 1/2 cup brown sugar
• 2 Tbsp honey
• 1 Tbsp mirin
• 1 Tbsp garlic, minced
• 1 tsp ginger, minced
• 1 Tbsp cornstarch
• 1/4 cup cold water

In a saucepan, mix together the soy sauce, sugar, honey, mirin, garlic, and ginger and simmer on low heat for 15 minutes. Stir frequently and keep an eye on the heat. Sweet sauces burn quickly if it gets too hot.

Stir together the water and cornstarch and stir into the teriyaki mixture. Simmer another 5-7 minutes. Remove from heat and allow to cool. 

I chose to marinade the steak strips in the sauce in the fridge for a few days and then grilled them. 

Rosemary Feta Potatoes

Rosemary Feta Potatoes (adapted from this recipe):

• 10-12 petite red potatoes, cubed
• 1/2 cup feta cheese
• Sprig of fresh rosemary
• olive oil
• salt and pepper

Preheat oven to 450 degrees. Boil cubed potatoes for 15-20 minutes until soft. Drain and place is baking dish. Drizzle olive oil over the potatoes, Sprinkle feta, rosemary, and salt and pepper (to taste) on top. Bake for 10-15 minutes until feta is heated.

Enchilada Pasta Sauce

Enchilada Pasta Sauce (from this recipe):

• 2-3 chicken breasts, cooked and shredded
• 2 Tbsp olive oil
• 2 garlic cloves, minced
• 1 medium onion, diced
• 1 (4 oz) can diced green chiles
• 1/2 tsp salt
• 2 tsp chili powder
• 1 tsp cumin
• 2 (10 oz) cans green enchilada sauce
• 1 (10 oz) can red enchilada sauce
• 2 cups shredded Mexican cheese
• 1 cup sour cream

Heat the oil in a deep frying pan. Cook onions for 3-5 minutes; add garlic and cook another 3-5 minutes. Add chicken, green chilis, cumin, chili powder, salt, and enchilada sauce.Let sauce simmer for about 8-10 minutes.

Add cheese and stir until the cheese is melted and heated through. Reduce heat to low. Add sour cream, but DO NOT bring to a boil. It will cause the sour cream to curdle. Stir until the sour cream is mixed well and heated through. 

The sauce is now ready to eat or store. I prepped all mine for freezing so I can use it with pasta later. You can then serve the pasta with avocado, green onion, black olives, tomatoes, sour cream, or whatever you’d like.

Annie's Special Chili

My Special Chili:

• 1 lb ground turkey
• 1 onion, chopped
• 1 green pepper, chopped
• 1 1/2 tsp salt
• 1 Tbsp chili powder
• 1 Tbsp Worcestershire sauce
• 15 oz can tomato sauce
• 2- 14.5 oz cans dice tomatoes (flavored if desired)
• 3- 16 oz cans red kidney beans, drained
• 6 oz can tomato paste
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin

Brown meat in skillet. Add the onion and green pepper halfway through browning; drain liquid. Pour into slow cooker. 

Stir in remaining ingredients. Add hot pepper sauce for a spicy kick. Cover and cook on High for 3 hours or on Low for 7-8 hours.

Cheeseburger Casserole

Cheeseburger Casserole (adapted from Paula Deen’s Cookbook for the Lunchbox Set cookbook): 

• 1 lb ground turkey
• One 28 oz can chopped/diced Italian flavored tomatoes 
• 1 Tbsp Worcestershire sauce
• 1 small can tomato paste
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic salt
• 8 oz noodles
• 2 cups grated cheddar cheese

Preheat the oven to 350 degrees. In a large skillet, cook the ground turkey over medium heat. Drain the fat. Add the tomatoes with their juice, Worcestershire sauce, tomato paste, oregano, 1/2 tsp salt, pepper, and garlic salt. Bring to a boil, then lower heat to low. Simmer for about 15 minutes.

Meanwhile, cook pasta according to package directions. Drain noodles and combine with the meat mixture. Pour into a 9x13 baking dish sprayed with cooking spray. Top with cheese. Bake for about 15 minutes, until the cheese is melted. Serve and enjoy.

Blackberry Bisque

Blackberry Bisque (adapted from a strawberry bisque recipe from Carnival cruises):

• 3 cups blackberries
• 1 1/2 cups water
• 3/4 cup Splenda or sugar
• 3 Tbsp lemon juice
• 1 1/2 cups red or blush wine
• 1 cup sour cream
• Combine blackberries, 1/2 c water, and sugar in a blender. Cover and blend the mixture until pureed. Stir in lemon juice, peel, 1 c. water and wine. Stir in sour cream until blended. Chill for several hours before serving. Add whipped cream and mint as a garnish, if desired.

Avocado Cilantro Chicken Salad

Avocado Cilantro Chicken Salad:

• 2-3 cups shredded chicken
• 1 large avocado, mashed
• 1/4 cup light mayo
• 2 Tbs lime juice
• 2 tsp garlic salt
• 2 Tbsp fresh cilantro, chopped

Combine ingredients and chill for at least 2 hours.

Zucchini Tots

Zucchini Tots (adapted from skinnytaste.com):

• 1 cup packed grated zucchini 
• 1 large egg
• 1/4 medium onion, minced
• 1/4 cup low-fat shredded cheddar cheese
• 1/4 cup seasoned breadcrumbs
• 1/4 tsp kosher salt and black pepper to taste

Directions:

Preheat oven to 400°F.  Spray a baking sheet with cooking spray.

Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. 

*I found that I needed to add a lot of pepper to improve the flavor. I reheated them once from the fridge and I had to use the oven to keep the crisp.

Zucchini Enchilada Boats

Zucchini Enchilada Boats (adapted from skinnytaste.com)

• One can of red enchilada sauce
• 2 medium zucchinis
• 1 tsp oil
• 3 cloves garlic, minced
• 1 lb. ground turkey, browned and drained
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 1 Tbsp tomato paste
• salt and pepper to taste
• 3/4 cup low-fat shredded cheddar cheese
• 1/4 cup chopped cilantro

For the Zucchini Boats: Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4” thick. Chop the scooped out flesh of the zucchini in small pieces and set aside. Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion and garlic. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, and tomato paste and cook a few more minutes, then add in browned ground turkey and enchilada sauce; mix and cook 3 more minutes.

Place zucchini halves cut side up in the bottom of a 9x13 pan. Add a little water to the bottom of the pan. Using a spoon, fill each hollowed zucchini with 1/3 cup meat mixture, pressing firmly.

Top each with 1 1/2 tablespoons each of shredded cheese. 

Cover with foil and bake 25 minutes until cheese is melted and zucchini is cooked through. 

Top with scallions and/or cilantro for garnish and serve with low fat sour cream if desired.

White Bean and Chicken Stuffed Peppers

Chicken and White Bean Stuffed Peppers (adapted from skinnytaste.com recipe):

• 2 tsp olive oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1/4 cup of cilantro
• 2 bell peppers
• 14 oz shredded cooked chicken breast
• 1/2 tsp cumin
• adobo to taste
• 15.5 oz can white beans
• about 1 cup chicken broth
• 1 cup low-fat shredded cheddar cheese

Directions: 

In a medium pan, heat oil on medium heat. Add chopped onions, garlic, and cilantro. Saute until soft, about a minute. Add chicken and season with cumin and adobo. Add beans and about 1 cup of chicken broth and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with about 1 Tbsp of cheese, then 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil.Bake 30 minutes at 350°. Remove foil, top with remaining cheese and bake uncovered another 5 minutes.