Pizza Stromboli

 I found this recipe here: https://charisseyu.com/pepperoni-stromboli/#recipe

It’s easy to make and super delicious.  I’ve posted the recipe “as is”, but you can definitely mix things up by using different ingredients.  I’ve made it a few times and changed the fillings – all to equal raves. 

Ingredients:

1 ready-made pizza dough (I used a garlic herb dough from Trader Joe’s.  Loved it)

⅓ cup marinara

6 ounces salami

6 ounces pepperoni

½ cup shredded mozzarella

1 cup fresh greens spinach, chard, kale or greens mix

1 teaspoon olive oil

¼ teaspoon garlic powder

1 tablespoon grated parmesan

Optional-Fresh herbs or cheese for garnish

Directions:

Preheat oven to 400 degrees F and line a baking sheet with parchment paper or non-stick spray.

Place the pizza crust on the baking sheet.  Roll it/spread it out into rectangle and spread a layer of marinara onto it.

Layer salami and pepperoni on top of the marinara base.

Next sprinkle mozzarella and your fresh greens.

Carefully roll up the dough horizontally placing the Stromboli seam down on the prepared baking sheet.

Brush the olive oil along the top and sprinkle with garlic powder and parmesan.

Bake for 20-22 minutes.

Let it rest for a few minutes.  Slice into individual pieces.

Serve with extra marinara sauce for dipping - and enjoy.

Click here for printable recipe.

Turmeric-Black Pepper Chicken with Asparagus

This recipe is from the New York Times and it is a keeper!  By using chicken thighs, opposed to breasts, the meat is very juicy. The turmeric and black pepper provide so much flavor and the honey adds just the right amount of sweetness. I served this over white rice and the family raved about it. I’ve made three times so far. It’s definitely going to be on the dinner table often. Enjoy!

Ingredients:

3 tablespoons honey
¾ teaspoon black pepper, plus more to taste
Kosher salt
2 tablespoons all-purpose flour
1 ½ teaspoons ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or canola oil
12 ounces asparagus, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
1 lime, cut into wedges (optional)

Directions:

In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.

In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

Click HERE for Printable Recipe