Pizza Garlic Bread

Photo: Unsplash

All of our favorite things in one bite.

Ingredients

• One loaf of crusty Italian bread (use a loaf of gluten-free bread to make this gluten-free)

• One cup/150g butter, softened

• 3-4 garlic cloves, minced

• ½ cup parmesan, grated

• Small handful of parsley, chopped

• ½-1 cup marinara sauce

• Mozzarella cheese, low-moisture

• Pepperoni

• 4 tbsp honey (use hot honey if you have it)

Instructions

1. Divide your loaf in half, and set aside.

2. In a bowl, combine butter, garlic, parmesan, parsley, salt and pepper. Divide the garlic butter mixture evenly between the two halves of bread and spread it on evenly. Broil at 180C/350F for 15-25 minutes or until golden brown (keep an eye on it!)

3. Spread on marinara sauce, top with mozzarella and pepperoni, and place into the oven until the cheese is melted and the pepperoni is crispy (roughly another 15 minutes)

4. Top with more parsley for garnish and drizzle generously with honey.

The original recipe from Butterhand, and thank goodness they’ve graced our lives with this.

Honey Lime Salmon WIth Strawberry Jalapeño Salsa

Photo: Unsplash

This dish is more summer than sunscreen and sunburns. Besides, who can resist an air fryer recipe?

Ingredients

• Salmon

  • 1 lb salmon

  • 1/4 cup honey

  • Juice of 1 lime

  • 1/2 tsp lime zest
    

• Strawberry jalapeño salsa:

  • 1 pound fresh strawberries, diced

  • 1 jalapeño ( I recommend seeding this so it isn’t super spicy but do whatever works!), diced

  • 1/3 cup red onion, diced

  • Juice of a lime

  • 1/2 tsp lime zest

  • Kosher salt and black pepper to taste

Instructions

1. In a small bowl, whisk together the honey, lime juice, & lime zest

2. Add to the salmon

3. Preheat your air fryer to 400F and air fry for 10-12 minutes

4. While the salmon cooks, assemble the strawberry salsa. Add all of the salsa ingredients to a bowl and mix together with a spatula

5. When the salmon is done, slice and top with the salsa.

This makes about 4 servings.

The recipes from Choosing Balance are healthy and so delicious. Thank you for this recipe and so many of our favorites.

Greek Chicken Sheet Pan Dinner

Photo: Spoonful of Si/Instagram

Great flavor and less mess.

Ingredients

• Six bone-in skin-on chicken thighs

• 1 zucchini, sliced into half moons

• 1 yellow bell pepper, cut into 1-inch pieces

• 1 red onion, cut into 1-inch pieces

• 2/3 cup cherry tomatoes

• 1/2 cup Kalamata olives

• 1/2 cup feta, crumbled

• 2 tbsp fresh parsley, chopped

  Marinade

• 1/2 cup olive oil

• 1 lemon, juiced

• 4 garlic cloves, minced

• 1 tsp Dijon mustard

• 2 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp salt

• 1/2 tsp pepper

Instructions

1. Prepare marinade. Pour 1/2 the marinade over the chicken thighs and marinate in the fridge for 15 minutes or up to an hour.

2. Slice zucchini, bell pepper, and red onion. Add veggies to a lightly oiled baking sheet. Pour reserved 1/2 of the marinade over veggies. Toss to coat.

3. Place marinated chicken thighs on top. Transfer the baking sheet to a 425 F oven for 30 minutes.

4. Remove the pan and add cherry tomatoes, Kalamata olives, and feta. Return to the oven to cook for 15 minutes more.

5. Top with 2 tbsp fresh parsley and serve.

We are currently loving all things Spoonful of Si, including this recipe. Make sure to check Si out for more fabulous Greek dishes.

Lemon Chicken Orzo Pasta

Photo by Megan Bucknall on Unsplash

Did you say one pot meal? Your prayers have been answered.

Ingredients

• One chicken breast

• Salt, pepper and garlic powder for seasoning chicken

• 2 1/2 cups of orzo

• 1/4 cup white wine

• 2 tbsp chopped shallot

• Three cloves of garlic, chopped

• 16 oz of chicken broth; add more as needed

• 1/3 cup cream

• Juice of 1/2 lemon

• 1 1/2 tbsp fresh parsley

• 1/2 cup parmesan

Instructions

1. Sear the chicken on both sides until reaching an internal temperature of 160 degrees. Set aside.

2. Add shallots and garlic to the pan and stir until fragrant.

3. Pour in the white wine and deglaze the pan with the white wine.

4. Stir in the chicken broth, orzo, cream and salt. Cook until the orzo is tender, adding more broth as needed.

5. Stir in the lemon, parsley and parmesan.

6. Add the chicken back in, and enjoy.

Thanks to Our Countertop for this recipe. They’re full of great ideas for dinner and more, and we highly recommend you follow them on Instagram.

Honey Mustard Chicken BLT Sliders

Photo: Last Night’s Game

These recipe gone viral sandwiches will make you the hit of your Fourth of July party.

Ingredients

• 2 lbs. chicken tenders (chicken breasts and thighs work too)

• 3-4 tbsp. of Blackened seasoning (or here’s how you can make it)

• 1 pack King’s Hawaiian slider buns, dinner rolls or hamburger buns

• Mayonnaise (to spread on the sandwiches)

• Sweet Baby Ray’s Golden Mustard (honey mustard or any golden BBQ sauce works as a substitute)

• 8 strips of bacon, cooked crisp

• Colby Jack cheese - 6-8 slices - enough slices for the sandwiches

• 1/2 head Lettuce

• 1/2 small red onion, sliced thin

• 2 Roma tomatoes, sliced thin

• Oil for marinade and cooking chicken

Instructions

1. Place tenders into a large zip-top bag or bowl. Add the blackened seasoning and a few tablespoons of oil. Mix to coat them evenly, making sure they are well seasoned on all sides.

2. Cook the chicken either in an oiled skillet over medium-high or grill the chicken.

3. While the chicken cooks, slice rolls horizontally using a serrated knife. Place them cut side up onto a baking sheet and toast under a broiler (or on your grill) until golden brown, just a few minutes.

4. Assemble the sliders by first adding a squeeze of mayo to all of the bottom buns. Add the chicken, scattering it evenly so each slider gets at least one chicken tender. Add a dollop of the golden honey mustard, then place cheese over the chicken.

5. Add slider baking sheet back into the broiler for another minute or two until cheese softens.

6. Top the sliders with bacon, tomatoes, red onion, lettuce and another drizzle of the honey mustard. Place the top buns over the sandwiches, slice to separate them and serve.

This recipe was adapted from an original recipe by bad batch baking where Mallory specializes in restaurant copycat and family favorite recipes.