INGREDIENTS:

For the pizza dough:

• 2 cups flour (either all purpose or bread flour) divided, plus up to 1/3 cup extra each cup weighs 125g
• 2 1/4 teaspoon instant yeast
• 1 1/2 tsp sugar
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 2 tablespoon olive oil ( and more for coating the bowl and baking)
• 3/4 cup warm water (105-115F, or 40-45C)

For finishing:

• 1/2 cup pizza sauce, either store bought or homemade recipe for homemade sauce linked in recipe notes
• 6oz mozzarella cheese slices 150g
• 1/4 cup sliced black olives

DIRECTIONS:

• Preheat oven to 210C (410F) and line two baking sheets with parchment paper.
• Combine 1 cup of the flour (125g) with the yeast, sugar, salt, garlic powder and basil a large bowl.
• Add olive oil and warm water and use a wooden spoon to combine thoroughly.
• Add in another 1 cup of flour, and stir. If dough is still too sticky and unmanageable, keep adding flour gradually while stirring until a maximum of another 1/3 cup is added. The dough will begin to pull away from the sides of the bowl.
• Coat another large bowl with some olive oil and transfer dough to this greased bowl. Cover tightly with plastic wrap and allow to rise in a warm place for 30 minutes or until puffy and expanded to double in size.
• Once dough has doubled, coat your hands and a work surface lightly with flour and remove dough from the bowl and knead gently just a few times until dough is deflated and smooth. 
• Use a rolling pin, and roll the dough out into a thin layer, then with a cookie cutter, or the rim of a glass cup, cut out about 20 dough circles, and place onto a parchment paper lined baking sheet. See the video in the recipe card for a visual.
• Add a teaspoon or so of pizza sauce to the middle of each dough circle, leaving a border of dough without sauce.
• Cut each slice of mozzarella into 4 squares (or a size good to cover the pizza sauce) and top pizza sauce on each pizza.
• Add a sliced black olive or toppings of your choice to the center of each pizza.
• Bake for 10-12 minutes or until light golden brown on the bottom, with bubbly melted cheese, don’t overbake.
• Enjoy warm or at room temperature!

Recipe tips:

• To prevent mini pizzas from becoming soggy, don’t overload them with sauce and toppings. Just place a little sauce, a square of cheese and just a 1/2 teaspoon or so of toppings- make sure the toppings are chopped pretty small.
• Don’t overbake, you want the dough to be soft and fluffy. Start checking at 10 minutes, you just want a very light golden bottom.
• To air fry the mini pizzas cook at 375F (190C) for 6-7 minutes. 
• You can use store bought pizza dough if you prefer.
• You can use shredded mozzarella cheese if you prefer.

Storing leftovers:

• Leftover mini pizzas will last in the fridge in an airtight container for 4 days.
• These freeze very well for up to 3 months in a freezer bag or airtight container. Flash freeze them by placing the cooked pizzas on a baking sheet in the freezer until hard, then placing them in a freezer bag.
• You can reheat mini pizzas in the microwave briefly, start with just 10 seconds. You can microwave these straight from the freezer. If you take them out of the freezer, you can place them in lunchboxes frozen, they’ll thaw quickly.

Original recipe available here.

INGREDIENTS:

• 1 tablespoon olive oil
• 12 ounces chicken sausage, sliced
• 2 cloves garlic, minced
• 2 cup orzo pasta
• 3 cups chicken broth
• 2 cups broccoli florets
• Salt and pepper, to taste
• ½ cup grated Parmesan cheese

DIRECTIONS:

• In a large skillet, heat olive oil over medium heat
• Add the sliced chicken sausage to the skillet and cook until browned.
• Stir in the minced garlic and orzo pasta, cooking until the orzo is lightly toasted.
• Pour in the chicken broth and bring to a simmer. Cover and cook for about 10 minutes.
• Add the broccoli to the skillet. Cover and cook for an additional 5-7 minutes until the vegetables are tender.
• Season with salt and pepper to taste.
• Stir in the grated Parmesan cheese until melted.
• Serve hot and enjoy

INGREDIENTS

• 2 pounds 80/20 ground chuck
• Salt, pepper, and garlic (1 tablespoon each for seasoning)
• 1 pound bacon, chopped into chunks
• 1 whole white onion, diced
• 4-5 garlic cloves, minced
• 1/2 cup brown sugar
• 1/4 cup bourbon
• 1/4 cup apple cider vinegar
• 1/2 cup maple syrup
• 6-9 slices American cheese
• Slider buns
• Cooking spray

DIRECTIONS

• Flatten ground chuck in a pan, season, and refrigerate.
• Cook bacon in a skillet, remove, and discard half the grease.
• Add onion, cook for 10 mins.
• Add garlic, cook for 4-5 mins.
• Return bacon, cook for 1-2 mins.
• Add brown sugar, bourbon, vinegar, and syrup. Simmer for 10-15 mins until thickened. Transfer to bowl.
• Heat griddle to medium and spray. Cook patty, season backside. Flip after 4-6 mins, add cheese after 2 mins.
• Toast buns, assemble sliders with bacon jam. Cut and serve.

INGREDIENTS:

• 1 lb ground beef
• 1 can of pinto beans
• 1 can of kidney bean
• 1 can of chili beans
• 1 can of ranch style beans
• 1 can of corn
• 1 can of diced tomatoes
• 1 can of rotel
• 1 packet of taco mix
• 1 packet of homestyle ranch dressing mix

DIRECTIONS

• Brown ground beef and drain grease.
• Add all ingredients to crock pot.
• Cook on low for about 2 hours and then set to warm.
• Can also be cooked on stove for about 30 minutes
• Best served with shredded cheese and sour cream on top and cornbread on the side.

INGREDIENTS:

• 1 lb boneless skinless chicken breasts trimmed of excess fat
• 1 yellow onion diced
• 2 cloves garlic minced
• 20 oz. chicken broth (low sodium)
• 2 15oz cans great Northern beans drained and rinsed
• 2 4oz cans diced green chiles (mild)
• 1 15oz can whole kernel corn drained
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 3/4 tsp oregano
• 1 tsp cilantro 
• 4 oz reduced fat cream cheese softened
• 1/4 cup half and half

TOPPINGS:

• sliced jalapenos
• sliced avocados
• dollop of sour cream
• minced fresh cilantro
• tortilla strips
• shredded Monterey jack or Mexican cheese

Instructions

• Add chicken breasts to bottom of crockpot, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
• Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
• Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
• Shred chicken, then add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
• Stir well and serve with desired toppings.

Original recipe available here.

Ingredients:

• 1 pound of ground turkey
• ½ pound of ground sausage 
• ½ onion, chopped
• 2 garlic cloves minced
• 1 teaspoon of Italian Seasoning 
• 1 egg
• ⅓ cup of Italian breadcrumbs
• ½ teaspoon salt
• 1/4 teaspoon of pepper
• 1 pound of mozzarella cheese, shredded
• 1 jar marinara sauce

Directions:

• Preheat the oven to 400° degrees.
• Cook chopped onions, a pinch of salt and pepper and Italian seasoning over medium heat until onions are translucent (about 5 mins).
• Then add minced garlic and cook for 30 seconds. Take off heat and add to a large bowl to cool. 
• Once the above mixture is cool, add ground turkey, sausage, egg, breadcrumbs, salt and pepper. Mix to combine. (I use my clean hand 🙂 
• Form into meatballs, I normally use a cookie scoop. 
• Bake on a sheet pan for 20 mins. 
• Add marinara in a 9×13 pan and add meatballs once they are done cooking. Add shredded cheese on top and cook in the oven for an additional 20-25 mins. You can cover it or leave it uncovered if you prefer cheese to get a little brown. 
• Enjoy as is or make sandwiches with some good rolls. 🙂

Ingredients

• 2 pound of ground beef
• 2 bell peppers
• 1 onion
• 2 garlic cloves minced
• 1 teaspoon of salt
• ½ teaspoon of pepper
• ½ C cream cheese
• ½ heavy cream
• 6 slices of provolone 
• Rolls

Directions

• Preheat the oven to 350° degrees.
• Slice peppers and onion into thin strips. I use my food processor and use the shave setting to get them very thin. 
• Cook ground beef on medium heat with a pinch of salt and pepper. Once cooked through add peppers and onions. Cook until softened (about 5 mins). Add minced garlic and cook for 1 more minute.
• Take off heat and add cream cheese, heavy cream, salt and pepper. And mix well.
• Add to a 9×13 pan and cover with cheese slices. Bake for 15-20 minutes uncovered until the cheese is nice and melted on top. 
• Enjoy as is or make sandwiches with some good rolls. 🙂

By Half Baked Harvest

INGREDIENTS

• 1 yellow onion, chopped 
• 1 pound boneless skinless chicken thighs or breasts
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• kosher salt and black pepper 
• 2 cups salsa verde 
• 6 cups low sodium chicken broth
• 1 can (14 ounce) black beans, drained 
• 2 tablespoons lime juice 
• 1/2 cup cilantro, chopped 
• 3 cups cooked rice
• tortilla chips, for serving 
• yogurt, avocado, cheese, and green onions, for serving

DIRECTIONS

1. In the bowl of your crockpot, combine the onion, poblano peppers, chicken, chili powder, paprika, oregano, and a pinch each of salt and pepper. Stir in the broth and salsa verde.

2. Cover and cook on low for 6-7 hours or high for 4-5 hours.

3. Shred the chicken using two forks.

Stir in the beans, lime juice, and cilantro. 

4. Stir the rice into the soup, then ladle into bowls.

5. Top, as desired, with yogurt, cheese, avocado, cilantro, and green onions. Grab a handful of tortilla chips, and serve crushed over the soup or alongside the soup for scooping. Zest lime over each bowl. Enjoy!

Original Recipe available here.

By Half Baked Harvest

So delicious with rice, avocado, and tortillas on the side for soaking up all that creamy corn sauce!

Ingredients

• 1 large egg, beaten
• 1/4 cup all-purpose flour or gluten-free flour
• 6 chicken breast cutlets
• kosher salt and black pepper
• 3 tablespoons extra virgin olive oil
• 2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 1/2-2 teaspoons cayenne pepper, to your taste
• 1 yellow onion, chopped
• 2 cups corn (3-4 raw)
• 2 cloves garlic, chopped
• 3 ounces cream cheese, at room temperature
• 4 tablespoons salted butter
• 1 cup whole milk or heavy cream
• 1/3 cup plain Greek yogurt or mayo 
• 2 tablespoons fresh lime juice
• 3/4 cup crumbled cotija cheese
• 1 ear grilled corn, kernels removed from the cob
• 1/4 cup fresh cilantro, chopped

Instructions

1. Place the egg and flour in separate shallow bowls.
2. Season the chicken with salt and pepper.
3. Dredge both sides of the chicken through the egg, and then through the flour, tossing to coat. Place the chicken on a plate.
4. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
5. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. 
6. Add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 
7. Add 1 tablespoon olive oil and the onion to the same skillet. Cook until soft, 5 minutes.
8. Add the corn, garlic, 2 teaspoons of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
9. Reduce the heat to low.
10. Mix in the cream cheese until melted and creamy.
11. Stir in the milk and 1/2 cup water.
12. Slide the chicken into the sauce. Cook until warmed through, 5 minutes. 
13. In a separate skillet, melt the butter until golden.
14. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt.
15. Cook another minute, then remove from the heat.
16. Mix the Greek yogurt/mayo and lime juice with a pinch of salt.
17. Remove the skillet from the stove.
18. Serve the chicken and corn topped with grilled corn. Drizzle over the spicy butter and the Greek yogurt/mayo salt. Sprinkle on the crumbled cotija cheese and cilantro. 

Original recipe available here.