Who doesn’t love Cheesecake Factory? Have you ever ordered their amazing avocado toast? I have and I absolutely love it. With warmer days finally, here, I wanted to make a spring/summer recipe.
Of course, I had to put my own spin on the recipe! I don’t have to ask, everyone loves pizza! So instead of ciabatta buns or ordinary toast. I grabbed a pre-made pizza crust from Trader Joe’s. Perfecto! This recipe is perfect for a busy weeknight, there’s not much prep time, and you can get other tasks around the house finished while it is baking/cooking!
pre-made pizza crust (mine was labeled “Rustic Ciabatta Flatbread”)
sweet onion (half)
cherry tomatoes (about a handful)
chicken (I used tenders because they’re easiest to cut)
balsamic (I used “Glaze” from Trader Joe’s)
cooking oil (I use avocado oil)
plain greek yogurt (one spoonful)
red pepper flakes (optional)
time to chop
Dice up chicken, onion (I like long strips), and cherry tomatoes in quarters. Having a sharp knife is super important, especially when slicing something fragile such as a tomato.
turn the oven onto 350°
Bake the pizza crust alone. I’m sure all pizza crusts are different, but this one suggested 350° for 12 minutes. I brushed the top of the crust with avocado oil prior to baking. I baked the crust on a large greased baking sheet.
Warm up your cooking oil in a pan. Sautee the onions first. Once the onions are soft, throw in your diced chicken, and pour in a small amount of your balsamic glaze. Just enough to cover the chicken and onion. Sprinkle in some garlic powder & pepper to your liking. Keep the eye on medium heat.
While the chicken is cooking, it’s time to start our green-goodness. Slice and peel the avocados. Place the avocado halves in a small bowl to mix. Add the quartered cherry tomatoes.
I wanted to create a taste other than typical guacamole, so I didn’t add salt or garlic pepper to the avocado. Instead, I added some paprika, pepper and a small spoonful of plain greek yogurt, to make the mixture a little creamy. Smush and smash until it’s creamy goodness.
Once the chicken and onions are complete, turn off the stove top and pour them on top of the crust. Next, the yummies on top of the chicken and onion! I found it was easiest to spread with a flat spatula. I actually used a wooden salad server and spread. I chose to put the avocado mix on top so the chicken wouldn’t fall off, but you can try it either way!
time to dress!
drizzle the balsamic glaze on top of the pizza, cut into four, and you are ready to eat & enjoy!
Makes 4 servings.
I’m thinking of trying this recipe again, with seared steak! This recipe also could be made into a vegetarian style with grilled tofu!
BONUS: my baked asparagus for our side! I also made a side dish, that was super quick! I love asparagus, you can cook it so many ways. Trim the ends, place them in a ceramic dish, drizzle with oil, then I tossed the asparagus in garlic paste. I love garlic paste because it has a creamy consistency, perfect for veggies. I added the rest of the chopped cherry tomatoes, and sprinkled with panko breadcrumbs, just to add a crunch! Bake for about 35 mins.
How do you like to eat avocado? Let me know!
Till next time, T ♥
Recently, on Facebook a recipe was getting shared around; ‘Low Carb Buffalo Chicken Bake!” It looked amazing, andddd it’s low carb? YES! If you know me, you know I love anything buffalo flavored! So, I had to make my own creation of this amazing dish!
I think this meal could be a nice Sunday dinner, an easy weeknight meal pre-prepped and frozen, or made for lunch meal prep!
Let’s get started with all of our ingredients
cauliflower (one head)
chicken (about one lb)
plain greek yogurt (1 cup of)
cream cheese (1/3 brick)
shredded cheddar cheese (1 cup)
buffalo sauce (5 tbs)
green onions (a handful or so)
olive/coconut/avocado oil (I will be using avocado)
blue cheese/ ranch greek yogurt dressing (1 cup)(I use OPA, blue cheese)
panko breadcrumbs (OPTIONAL)
set the oven to 375° / bring water to a boil
Spray your baking pan lightly. You can chop up the cauliflower to your liking, I prefer smaller pieces. Lay the chopped cauliflower in your baking pan. As mentioned in other recipes, I love my pyrex baking dishes!
Lightly drizzle your oil-of-choice on top of the cauliflower. Pop that pan in the oven for about 20 minutes to soften the cauliflower.
Now, I trim the chicken and put that in the pot of boiling water. I find that boiling chicken is the easiest way to shred it afterward. Boil the chicken until it is completely cooked and looks like a white-ish color. Mine cooked thoroughly in about 10 minutes or so.
While the cauliflower and chicken are cooking, it’s time to prep our sauce. This sauce is so simple and easy to make. Combine 3/4 cup of greek yogurt dressing, cream cheese, greek yogurt,hot sauce, green onions. Stir until thoroughly mixed. Remove roasted cauliflower from the oven.
Remove the chicken from the water with tongs and set on a plastic plate or plastic cutting board. Shred that chicken! I use two forks which typically helps me to shred faster. Once done, spread the chicken evenly across the cauliflower. Drizzle the sauce evenly across the chicken. Sprinkle the cheddar cheese across the top. Top with a little green onion & parsley for fun! Optional: sprinkle with panko breadcrumbs to add a little crunch.
Put the dish back in the oven for about 20-25 mins, depending on how crispy you would like the top. Let cool for about 5 minutes and serve with a pie cutter or flat spatula!
Makes 6-8 servings.
**This dish reheats fairly well, but for the best results, remove from pan after serving into a Tupperware dish and cauliflower tends to get watery.
I think this recipe would be great with BBQ sauce! What other flavors would make this recipe amazing?! Comment below!
Butter & Garlicy Herb Glazed Roast, served with Peppered Potatoes & baked asparagus and cherry tomatoes.
I’m not sure if this cold weather is ever going to make its way out of here! Nowadays, Sunday seems to be my only one, true day off. So, I love to do what I do best and chef up a classic & cozy dinner for the hubs and I. This Sunday, I cooked us a Savory Garlic & Herb Glazed Roast, accompanied with quartered and seasoned red potatoes, and asparagus with cherry tomatoes.
The first time I created my beef glaze, I was nervous about some of the intended ingredients I was researching. Mustard on roast? Butter? I just had to play around with these ingredients my first couple times preparing this meal, and now I have created the most-perfect glaze!
If I have the time, I let my glaze sit on the roast for a few hours. So, I always start with my glaze.
set oven to 425° (my roast is going to be prepared medium-rare)
In a small mixing bowl, I put in 1 to 1.5 sticks of butter, dependable on size(this time one) I soften the butter in the microwave, for about 20 seconds or until it is soft but still in its original form. Then, I scoop in one big spoonful of minced garlic. Scoop in one spoonful of Stonewall Kitchen Maine Maple Champagne Mustard (link above) or any other flavored mustard you could find. I would not advice using regular sandwich mustard. Salt & pepper. Sprinkle in some minced onion powder & a quick little shot of maple syrup (trust me) & extra virgin olive oil.
I blend all ingredients together with a spoon. And get my baking pan ready. I use a ceramic or glass baking pan. I pour in enough beef broth to just line the bottom.
Now, time to prime the roast. I try to apply the glaze with a spoon, as much as I can. It is hard sometimes to get it to stick, so I end up pressing it on with my hands. I garnish the top of the roast with fresh rosemary. I do not break the rosemary up because it is much easier to lift off each little stem than to pick up each little piece when cooking time is done.
*As noted, when time allows, I let the glaze sit on the roast to ensure maximum absorption of flavor. (No more than a few hours)
Once I am ready to start my side dishes, I pop the roast in. I leave the oven on 425 for 20 minutes. I set my timer, and once the 20 minutes has passed, I change the oven temperature to 350°. I open the oven door for about 15 seconds to allow some heat out, making sure the oven’s temperature decreases.
While the is cooking, I prep and begin to bake my side dishes.
Have you ever used a microwavable potato bag? I’ve been using the same one for years! I don’t necessarily completely cook my potatoes but I soften them and cut down cooking time. Potatoes are a super starchy vegetable and need to often cook for a long time.
I start my rinsing my potatoes, and scrubbing them some-what abrasively with a potato scrubber to remove any dirt or dried pieces. I pop the clean potatoes right in the bag without drying them (I feel the moisture helps to loosen the potatoes up even more) and put a full bag in for about 5 minutes. Be cautious when removing the potatoes, they will be very hot. I let them cool for a moment, and quarter them up. I also put my potatoes in a ceramic baking pan. I line the dish with PAM spray, and evenly place my potato pieces in the pan. I drizzle olive oil on top, sprinkle with salt & pepper to taste. I next add a big scoop of minced garlic. I take a large mixing spoon or baking spatula and mix everything around. Make sure the potatoes are evenly saturated with the mixture.
Have extra rosemary?
Sprinkle some rosemary right on top of the potatoes. This time, I do break up the rosemary. (Optional: Chop the rosemary into smaller pieces.)
Pop ’em on in!
asparagus & cherry tomatoes
I love asparagus, it’s one of my favorite vegetables & creates a very flavorful side dish. Often, people don’t realize that you can cook asparagus in a different way besides just seasoned and baked or steamed.
Leave the asparagus wrapped in the rubber band. Quick rinse, and cut off all ends with one big chop. Having sharp, quality knives is essential to creating successful and tasty meals in the kitchen. Below, I will include a link to my favorite knife set, along with other kitchen tools.
Again, line a baking pan with PAM spray, lay in the asparagus, all facing the same direction. Drizzle with your choice of olive oil, and sprinkle with garlic powder or fresh minced garlic, salt & pepper. Flip the asparagus around with a utensil of your choice to ensure even saturation. (Just like the potatoes)
It’s time to add the cherry tomatoes. After a quick rinse, I slice each little tomato in half. (Optional: leave tomatoes whole if you’re craving a more even flavor of both veggies) At this time, I can add a little more salt & pepper if need be. (Optional: add sliced almonds on top. I usually do this but on this day I think we had something with nuts already so I skipped. I love adding the almonds, they add a mild yet unexpected crunch!)
Pop ’em on in!
Basically, I leave both side dishes in for the remainder of baking time on the roast. As mentioned, I don’t follow recipes to a T, and I remove them from the oven when I desire. We like our asparagus a little crispy, as well as the potatoes. Press a fork into a potato and see if it feels soft in the middle, if so, then they’re ready! Make sure the middle is soft, then continue baking for a crispier dish.
turn off the oven
I leave the side dishes in the oven to stay warm. I take out the roast and set it on a pot-holder on the counter. Setting it on the stove top could cause the roast to cook further than desired. Again, this recipe is for a medium-rare roast.
slice and serve
First, remove stems of rosemary. I like to hold the roast with tongs in one hand and cut with a knife with the other hand. I typically cut about 3/4″ pieces. Don’t forget to scoop up and juice from the pan and dress the top of the roast slice.
This is one of my favorite go-to Sunday recipes, especially in the fall or winter. The savory and warm flavors are perfect for a crisp & cozy day.
BONUS TIP: Another reason for why this is my favorite, is because of the many meals afterward this dinner provides. The next day, I reheated and enjoyed the same meal for lunch, and the second day I made steak tacos!