Candy Corn Pretzel Hugs

If you need a last minute Halloween treat to make for whatever you're doing tonight (costume party, trick-or-treating, Monday night football, binging on candy in your pajamas while watching The Voice, etc.), these Candy Corn Pretzel Hugs couldn't be easier to make.  They require three ingredients, four minutes of baking, and a few tiny helper hands to unwrap all the Hershey's Hugs.  They are sweet, salty, crunchy and smooth... all at once.  Everyone will ask you for the recipe, and you will be a Halloween Hero.  

Recipe here.

Halloween Weekend Things!

Happy Halloween weekend! I�ve got some Halloween bits and bobs for you, below! I hope everyone�s planning to do something fun and spooky involving costumes and candy. I�m hosting a little get together. The theme? Your favorite 90s sitcom�complete with 90s potluck food! Obviously I�m dressing up as the queen of 90s sitcoms, Roseanne. And I�m trying to convince Evan to go as her sister Jackie. BTW�one time I met Roseanne in a lobby in Vegas, and shouted out �I�M YOUR BIGGEST FAN!� and got my photo with her. NBD.


Speaking of dressing up, below are some of my faves from recent years. There�s the time we went as the Addams Family�I was Wednesday, Evan was a killer Morticia, my sister was Pugsley, and her husband Pete was Gomez. We won a prize! There�s also the time I was Wayne and Amanda was Garth and I was incredibly comfortable all night in dude�s jeans, chucks, and a basic tshirt. And then there was the year Evan dressed as Fantastic Mr. Fox, Pete was a Deadliest Catch guy, Amanda was the most freakin amazing Beetlejuice ever (I mean seriously� look at that� she�s a cute girl you guys!), and I was the girl from the Ring. I even made a little cardboard TV to climb out of all night! And, once again, I was super cozy and warm all night in that nightgown!

In celebration of Halloween, Bev shared some ghost stories on her blog today! So, here�s (one of) mine: In college, I lived in a big, old, falling down house in the heart of Greek Row, with 5 other girls (we weren�t part of the Greek system, but our location meant we had access to great parties and also threw great parties� like, epic parties). Anyway, our house had 3 floors�V & Tasha lived in the creepy ass basement that flooded often, was full of spiders and mold, and had a random storage room that was scary AF that we never went in (that basement is basically a scary story in itself). The main floor had the living room, etc, and upstairs, Bree and I had the two smaller rooms facing the frat behind us, and Kristy and Andrea had the two bigger rooms facing the street (also, there was a creepy crawl space attic that we never explored, but we had a theory that our slumlord lived up there). So one night, Andrea and V were out of town, and Tasha was fast asleep down in the dungeon. Which left Kristy, Bree, and me upstairs. We all said goodnight, closed our doors, and seconds later, heard the TV in the living room turn on. Obviously we all had a WTF moment, but since we did have downstairs roomies, we thought maybe? So we tiptoed out of our rooms, to the top of the landing and hollered down. No response. A few minutes later, the TV shut off. We were a little freaked out, but started retreating to our rooms again, WHEN THE TV TURNED ON AGAIN. At this point we were freaked the fuck out, so we ran into Kristy�s room, locked the door, and called the cops. When they arrived, we threw a key out the window to them, and they came in and searched the house. THEY FOUND NOTHING. And they seemed super annoyed at us. So after they left, we were too scared to go back to our separate rooms, so the three of us huddled up in Kristy�s bed with the bedroom door locked, and ended up having a weird, on-edge, hilarious night coming up with some of our best comedic material to date. You know who didn�t have a hilarious night? Tasha! We totally forgot about her asleep in the basement, and didn�t even realize until the next day when she very angrily told us about her night� which involved getting woken up to a cop shining a flashlight in her face and yelling �DO YOU LIVE HERE?!�

The TV turned on again, late late at night, a few more times (we seriously checked everything� no timers were on, etc), and we�re pretty certain the house was haunted. SWEET DREAMS YOU GUYS. Also, sorry Tasha!

And finally, in the less scary/more delicious category, here are some fun Halloween snackies for you to make this weekend!

• Peanut Butter Marshmallow Popcorn Balls from the archives
• Molly�s Halloween Bark and Pumpkin Chocolate Icebox Cake
• Steph�s adorable Totoro Pumpkin Whoopie Pies
• Jonathan�s Frankenstein Cake
• Todd and Erica�s Halloween Oaxaca Old Fashioned
• Naomi�s Ghostly Pot de Cr�me
• Ashley�s Bittersweet Chocolate Pepita Butter Bites
• And... the time I discussed my favorite Are You Afraid of the Dark episodes (and shared a recipe for pumpkin and mushroom pasta)

Happy Halloween!! 

TODAY tonight: Pumpkin & Sausage Lasanga

Mid-mornings in our house go something like this.  Carson comes home from the Today Show, telling me all about what he's just eaten.  "Oh my god, Ina was on today and she made filet mignon with a creamy mustard sauce and it was the most incredible thing I've ever eaten."  And my reply?  "I found a half-eaten piece of frozen waffle by the fireplace and I ate that.  It was dusty."  But, pathetic breakfast aside, I do appreciate his opinion because sometimes I see food on TV and I'm not sure if it will translate at home.  Well, a few weeks ago he came home raving about this lasagna made with a creamy, cheesy pumpkin sauce.  He knows I'm not a huge fan of pumpkin, especially if the flavor is strong, but he insisted I'd love this.  He was right!  Don't tell him.

I LOVED this lasagna.  The pumpkin isn't overwhelming, but it turns this dish into fall comfort food at it's best, with help from flavors like a dash of nutmeg and fresh sage.  It will feed an army, so make it for a World Series game or Halloween or the Circus (election night).     

Recipe here.

*Side note, I made this for a dinner party that I ended up canceling because my son caught the stomach bug.  I thought it was probably irresponsible to serve food with a side of lysol.  Oh, and if you're wondering if my daughters ended up getting sick, yes they did.  At the same time, and I can't decide if I like that better or worse than staggering the illness.  

Stomach Bug for President!  I'm delirious.     

Four New Burnaby Food First Workshops in November

These workshops are FREE and child-friendly, but registration is required. See the poster below for e-mail & telephone contact information.

 

Save the following dates: 

 

November 2nd: Healthy After-School Snacks for Kids

November 16th: Soups On! Healthy, Low Cost, Great Tasting

November 23rd: How to Use Leftover Bread in Tasty Meals

November 30th: Healthy Holiday Gifts from the Kitchen

Savory Pumpkin Bread Pudding

When I was a kid, June was by far my favorite month. School got out for the summer, it was my birthday, we had that perfect spring weather�sunny and warm but not full on summer hot�and our field was filled with little purple flowers. And did I mention my birthday is in June? Of course I loved summer and also other months with holidays (particularly ones where I received gifts and/or cake and/or cookies), but I didn�t see how anyone could love any month better than June.


Now that I�m an adult and live in a place where spring is usually rainy and grey, I�ve grown to really love October (except for when, you know, it�s also rainy and grey). I�ve always loved Halloween and cuddling up with a warm treat and a scary movie (oh and my mom�s birthday� happy bday ma!), but didn�t always fully appreciate the changing colors on the trees, the crisp and cool but still sunny fall days, the pumpkin everything (sidenote, Evan and I saw a sign on a bank for a Pumpkin Spice Membership Level� sorry pumpkin spice, that�s just too far). Now I love all those things, and appreciate the opportunity to slow down and rest and stay indoors guilt-free, something that Seattleites don�t do during the summer months. Oh, and did I mention my wedding anniversary is in October (we celebrated our 2nd wedding anni earlier this month... with a trip to Italy... which I'll eventually hopefully tell you about)? #allthegiftsandcakesplease

In honor of all things pumpkin and October, I�ve once again teamed up with the best of the best to give you all the pumpkin recipes you�ll ever need�sweet, savory, pumpkin spicy, pumpkin squashy, and everything in between. It�s Sara at Cake Over Steak�s #virtualpumpkinparty (plus co-host Aimee of Twigg Studios!). And I�m bringing a savory, cheesy pumpkin bread pudding that should also have a place on your Thanksgiving table next month, because it�s basically stuffing/dressing on steroids. To see the full list of amazing pumpkin party recipes (there are TONS) head over to Sara's site and Aimee's site! 

Unrelated: if you want to talk Westworld theories...LET ME KNOW! I�ve been aggressively debating certain storyline and character theories with friends all weekend, and am basically scaring them all away� so you know, I need new friends to scare away. 

Savory Pumpkin Bread Pudding with Bacon, Mushrooms, and Caramelized Onions
Note: there are a few different steps, so be sure to read through the whole recipe before getting started. 

1 small sugar pie pumpkin (or other pumpkin or winter squash)
6 thick slices of bacon, diced 
1 medium sweet onion, halved and thinly sliced
8 oz crimini mushrooms, sliced
1 tablespoon butter
2 teaspoons fresh thyme
1 clove garlic, minced
� teaspoon salt
1 loaf of stale/ crusty french or rustic bread, cubed (about 8-9 loose cups)
2 cups shredded gruyere cheese 
3 eggs
1.5 cups heavy cream
� cup chicken broth 
Heavy pinch of salt + fresh ground black pepper

Preheat oven to 425 degrees F. 

Cut pumpkin in half, and scoop out the innards. Save for roasted seeds (or whatever). Cut into roughly 3 inch pieces, and place on a baking sheet. Roast in oven for about 30 minutes--pumpkin should be just tender but not super soft. Let cool enough to handle it, and then remove peel (either peel off or cut). Cut pumpkin into bite-sized cubes, should have about 4-5 cups worth, and put in a large bowl. Set aside. 

While pumpkin is in oven, prepare the other filling ingredients.

Once you remove pumpkin from oven, turn temp down to 350 degrees F. Spray two 8x8 pans (or one larger, or many smaller) with cooking spray. 

Note: if your bread is fresh, just put the cubed bread on a baking sheet in the oven for about 20 minutes, until it�s a little crustier. 

Cook bacon in a skillet, until crispy, set aside to drain, but leave grease in skillet. 

With heat on medium, add onion, and caramelize until golden (turn down heat if they�re getting too dark). About 15-20 minutes. Add mushrooms and butter, and cook another 5-10 minutes, until mushrooms are saut�ed through. Add thyme, garlic, and salt, and cook until garlic is fragrant, a couple of minutes. 

Add bacon and onion mixture to the pumpkin cubes. Toss lightly until combined, and then add cheese and bread, tossing gently until everything is evenly mixed. 

In a smaller bowl, whisk together eggs, cream, broth, salt, and pepper. Pour over bread mixture, and using your hands, toss to make sure everything is coated. Add to baking dish.

Bake for 30-40 minutes (depending on the size of dishes you use). It�s done when the cheese is all melty, it�s golden on top, and springy to the touch. 

Don't forget to visit Sara's site and Aimee's site for a giant list of #virtualpumpkinparty recipes... from cakes to drinks to savory to sweet and everything in-between! 

Anti-inflammatory foods on CBC's Weekend Morning Show

Yesterday morning I introduced these recipes for CBC's Weekend Morning Show with Host Terry MacLeod.  These are easy and delicious foods that have the added benefits of helping, and not harming you.  They help with inflammation.  Allium foods, such as onions, garlic, leeks, etc., are top of the list of anti-inflammatory foods.  Others include turmeric, cloves, pineapple, and high antioxidant foods such as beets, blueberries, saskatoons, etc.

Gorgeous beets, dark leafy greens, etc. are all available now at the Farmer's Market!

 Enjoy! 

Anti-inflammatory foods

1. Grilled Pineapple Salsa

1 pineapple, cored then grilled, then chopped

2 jalapeno peppers, roasted whole over grill then chopped

1 ear corn, roasted or 1 cup pan fried

1/2 cup cooked black beans

1/2 tsp ground cumin

1/2 tsp ground chipotle peppers

1/2 cup chopped or pureed tomatoes

salt, to taste

2 tbs brown sugar

2-4 tbs vinegar

drizzle olive oil

3 tbs fresh chopped mint

Combine all ingredients in a bowl.  Refrigerate and enjoy with tortillas or in your favourite dish.  Try with fish tacos.  Excellent local corn tortillas are available at Dino's Grocery Mart on Notre Dame.

2. Beet Chips (you might want to use gloves)

1-3 beets (try red, white, chiogga, golden, etc.)

Sea salt, to tastes.

Olive oil, to coat

Preheat oven to 400F.  Thinly slice beets with a mandolin (USE GUARD!), or with a food processor.  Place beets in a bowl of cold water and soak for about an hour.  Drain well on paper towels.  Lay chips on a Silpat or parchment paper on a baking sheet.  Drizzle olive oil over chips and sprinkle with a bit of salt.

Bake until starting to crisp up, about 15 minutes, checking.  Cool or place chips in a bowl and toss with salt.  Alternatively, you can fry in small batches in sunflower or canola oil. 

 Enjoy!

Silky Zucchini Soup

Remember that one time I was on the Today Show making soup, and I used my favorite tool (the immersion blender), and I sprayed soup all over the cameras and Matt Lauer?  It feels just like yesterday, oh, because it was (you can view the recipes and segment here).  You might not believe me, but I really DO know how to use that thing... I just like to give the national TV people something to slo-mo once in awhile.  Anyway, this silky smooth zucchini soup was a result of my PROFESSIONAL immersion blending, and it was delicious.  Dairy-free, vegan (if you don't use the butter... I used the butter) and superb.  

Recipe here.

Cheesy Green Rice Casserole

There was a time in my life when my younger sister and I lived together, and we ate chicken and rice every night.  We usually threw in some onions and green bell peppers, and there was always cheddar cheese on top.  We would start with a small helping and then we would go back for more, and more and more, because we are sisters, and we are the same.  We usually drank Bacardi and Diet Coke as well, and we watched stupid television.  I can actually taste all of this as I type.  Especially the rum.  

This cheesy rice casserole reminded me a little of our chicken and rice nights.  Maybe because it was very simple to make?  Comfort food at it's best?  Or maybe because it's a casserole, and my sister and I come from the Land of Casseroles (aka Midwest).  All I know is I LOVED this.  It's the perfect thing to make if you have a lot of leftover rice (or if you have the "boil in a bag" kind like me).  And while I added finely diced broccoli and peas, you could really throw anything in here.  Cubed ham, bell peppers, onions, chicken, etc.  The result will be the same delicious, cheesy dish.  I used a can of coconut milk, but I'm sure you could substitute that with 2 cups of regular milk, however I loved the subtle flavor the coconut milk offered.  Make this tonight!  And drink some rum with your sister.

Cheesy Green Rice Casserole
(Serves 8-10)
Printable recipe

2 cups cooked rice
2 cups broccoli, finely diced
1 cup frozen peas, thawed
1 13.5 oz. can coconut milk
1/2 cup cream cheese, softened
1/2 cup grated cheddar
Salt and pepper

Preheat oven to 400 degrees.  In a large bowl, mix together rice, broccoli, peas, coconut milk and cream cheese.  Season to taste with salt and pepper.  Place mixture in a 9x13 baking dish, and sprinkle with grated cheddar.  Bake for 15-20 minutes, until cheese is bubbly and golden.

Carrot-Coconut Soup

Dudes, what should I be for Halloween?  Any fun, original couples costumes ideas?  I really wanted to do a family theme, but my 7 year-old and 4 year-old don't agree on ANYTHING, not to mention my daughter changes her mind every 3 minutes about her costume.  So let's torture Carson and come up with something fun, okay?  Ok.

In the meantime, let's talk about this deliciously unique soup.  I've made carrot soup before, but the coconut flavors in this elevated things tremendously.  In addition, the recipe calls for two tablespoons of Thai chili sauce, which added a subtle kick (and I highly suggest drizzling more when serving).  It was easy, and perfect for this fall weather.  It didn't make a ton, however, so I would recommend doubling everything.  I made it for some friends over the weekend, and we all wish there had been more!  Recipe here.

Doing More with your Bread Basket

Doing More with your Bread Basket

What: Learn what to do with your leftover bread, pita, tortilla & rolls

When: Monday, October 17th, 6:30pm - 8:30pm

Where: Tommy Douglas Branch, Burnaby Public Library

Cost: FREE

Registration Required:

Contact Meghan by e-mail: burnabyfoodfirst@gmail.com, or phone: 604-209-2404

Did the US Dietary Guidelines Cause the Obesity Epidemic?

A popular argument holds that the US Dietary Guidelines caused our obesity epidemic by advising Americans to reduce fat intake.  Does the evidence support this idea, or is it simply a fantasy?

To read the rest of this post, please head over to my new website!

Happy Thanksgiving! on CBC's Weekend Morning Show!

 Tomorrow I will be presenting these recipes on CBC's Weekend Morning Show with host Terry MacLeod.  I am so thankful for such an abundance of beautiful products here in Manitoba!  These dishes can all be prepared in advance, to make your Thanksgiving feast a celebration for all.  

I prepared Eye of Round Beef, because it is versatile and as an option from Turkey.  For other Turkey ideas, please look in my blog.

1. Wildrice pancakes

2 cups cooked wild rice (Black Duck Lake Wild Rice at St. Norbert�s Farmer�s Market)*

4 large eggs (I used Nature�s Farm eggs)

Salt and pepper, to taste

1 cup flour (optional to use wild rice flour or potato flour, for gluten-free alternatives)

� tsp ground nutmeg

Optional spices:  Cajun, Turkish, Moroccan, Italian blends

Olive oil

In a large bowl, combine all ingredients and mix well.  In a hot skillet, heat oil and form pancakes.  Cook until crisp and brown on each side.  Enjoy as a side dish with cranberry sauce or relish, chutneys, etc.

*I boiled the wild rice in a pot of water for 40 minutes, then drained the water.

2. Walnut fig orange stuffed Eye of Round roast

1 3 lb eye of round roast beef (Wildfire Farms at St.Norbert�s Farmer�s Market)

Optional marinade:  � cup red wine, rub with Ras el Hanout, salt, to taste, drizzle olive oil, 1-2 cloves garlic, crushed

Filling:  � cup walnuts, chopped , zest of one orange, juice of one orange, � cup chopped dried figs (or other dried fruit), 1 egg, salt and pepper, � cup chopped parsley

Dijon Mustard, to coat roast

Cut open an eye of round roast to lay flat.  Marinate overnight, if desired.  Remove from marinade and reserve liquid.  Lightly coat both sides of roast with Dijon Mustard and place filling inside, roll and tie roast.  Preheat oven to 350F.  In a large pan, sear roast to brown all over and place in baking dish.  Bake with liquid over chopped onions and carrots for 20 minutes a pound for rare meat.

Let meat rest before cutting.  Enjoy hot or cold.  Prepare a sauce with drippings by pureeing and cooking, adding a bit of butter and red wine.

Chef's Notes:  You can also cook the roast in a slow cooker for fall apart tenderness.  If cooking rare, slice thinly after resting the meat.
 

Enjoy!

3. Solberry CurdTarts

� -3/4 cup Solberry Puree (Available at Co-op stores and Vita Health)

1/2 cup butter (I used Notre Dame butter)

1 cup sugar

3 eggs (I use Nature�s Farm eggs, available at the St. Norbert�s Farmer�s Market)

Mix sugar, eggs and Solberry in a bowl

Melt 1/2 cup butter in a double saucepan over a very gentle heat.

Gradually add 1 cup sugar, 3 beaten eggs, the grated lemon zest and the Solberry.

Stir until thickened.

Put into sterilized jars while still hot and cover with wax paper, pressing the paper on the surface of the lemon curd. (If using curd for Lemon Meringue Pie/tarts, cool in fridge), or cool in a container until needed.

Enjoy in tarts, as a spread, with meringue, over pavlova, etc.

Greater Vancouver Food Bank Fall Workshop Series

Join the Greater Vancouver Food Bank for 5 workshops this fall:

Poster Courtesy of the Greater Vancouver Food Bank

 

Click on the events below for details, including times, registration and cost.



October 13th: Free Community Kitchen Round Table



October 21st: Community Kitchen Leadership



November 3rd: Knife Skills



November 17th: Let's Talk Food Access



November 21st: Food Sovereignty and Food Justice

Chicken Teriyaki Pizza

In celebration of football Season and the Hawks straight stomping the competition the last couple weeks, I�ve joined a group of bloggers from all over the country � all of whom are big football fans! � to bring you football-inspired recipes this season. Last month we shared our favorite tailgating recipes, and now we are sharing more than 60 recipe ideas for celebrating on game day� all with our favorite cities and teams in mind! 


You might think you know about teriyaki chicken, but you haven�t really had it until you�ve been to Seattle. I thought I knew what it was too, long ago when the only teriyaki I had ever had was a sticky sweet sauce out of a store bought bottle. But then, Spring Break of my Junior year in high school, I came to stay for the weekend with my sister at UW, in Seattle. Teriyaki restaurants�little hole-in-the-wall spots with minimal menus and tables you bussed yourself�were on every block up and down University Way (AKA the Ave), the main stretch of bars and restaurants by campus. I learned then, as she took me to her go-to joint Tokyo Garden, that teriyaki wasn�t just a sauce or flavor, but a dish as Seattle as Starbucks or the Seahawks themselves. When I got to UW two years later, some of the teriyaki spots of Amanda�s heyday were still there, others had disappeared, and new ones had popped up. But just like my sister and her friends, my roommates and I quickly learned that in Seattle, Teriyaki was king. (Note, there are probably at least five places called Teriyaki King here). 

Later, when I got my first job out of college, my coworkers and I would frequent either Asia Ginger #5 (to this day, my favorite) in Pioneer Square, or a place that might no longer even exist, who�s name I never learned, which was dubbed long before my time as Scary Teri� named either from the plethora of sauces we doused our chicken with, or for the block where it was located. When I moved jobs and office locations, I found a new teriyaki place down the street, and Evan and I have our go-to delivery and take out spots near our neighborhood. In the 13 years I�ve lived in Seattle, I never really considered why there were so many teriyaki joints, or why our teriyaki chicken was so much better than everyone else�s (sorry, it�s true!)� it just always felt like part of the city. But then a few months ago, I saw this article, and lo and behold, what we know in the states today as teriyaki chicken... was invented in Seattle! (Also, the article is heartbreaking� don�t like teriyaki disappear you guys!). 

So, when I was thinking of a team-themed recipe for this week�s #foodiefootballfans collaboration, it was a no brainer to do something with teriyaki chicken, the quintessential Seattle food (considering I already did a riff on Seattle dogs for football season two years ago). Here�s what you�ll get at every Teriyaki joint in the city: thin sliced strips of charred chicken, almost crispy on the outside, with a sweet brown sauce and a slightly charred/smoky flavor, a ball or two of white rice (brown on request), and a salad (typically the iceberg with carrot and cabbage mix) with sweet, tangy, runny, white dressing. Plus chili sauce, Sriracha, and a fortune cookie. I�m not even about to try to recreate it, because perfection already exists (at Asia Ginger #5). So I decided to make something easily shareable for a group and perfect for football parties: pizza! Teriyaki chicken, cheese, and green onions get all gooey and caramelized on the pizza crust, and then just before we eat, we�re topping our slices with that classic Teriyaki restaurant salad. Because the only thing better than salad and pizza is salad on pizza.



Chicken Teriyaki Pizza (AKA Seattle SeaChicken TeriHawki Pizza)
This is inspired by my love of Seattle teriyaki, but aside from the dressing, the sauce and chicken aren't exact replicas of what you'll find at our many Teriyaki joints... instead they're the perfect gooey, sweet, topping for game-day pizza! There are a few steps to this, and the chicken needs to marinade at least two hours. To make things easy on game day, cook the chicken and make the sauce the day before, chilling separately until you�re ready to assemble the pizza.

Step 1: Make the chicken 
1.25 lbs chicken breasts, cut in large chunks or strips
1/3 cup soy sauce
2 tablespoons brown sugar
1/4 teaspoon powdered ginger
1/2 teaspoon granulated garlic powder (not garlic salt)

In a medium-sized bowl, whisk together soy sauce, brown sugar, ginger, and garlic. Add chicken, cover, and refrigerate for around 2 hours.

Preheat the oven to 425F and heat a grill pan on the stovetop over medium-high heat. Pour excess marinade off chicken. Sear chicken until lightly charred on each side, 3 pieces at a time, on grill pan (it might smoke, have your vent on). Note, don�t cook all the way through, just sear the outside. Add all the chicken to a small baking sheet or baking dish, and place in oven. Cook for about 30 minutes (depending on how big your pieces are) until chicken is cooled through. Let cool slightly, then shred with two forks or roughly chop. Chill until ready to use.

Step 2: Make your pizza dough
I use this recipe, because it�s so quick and easy (as the title suggests). Have your dough ready to go while you make the sauce.

Step 3: Make the sauce
2 tablespoons cornstarch + 1/4 cup cold water
1/4 cup soy sauce
1 cup water
6 tablespoons brown sugar
1/2 tablespoon sesame oil
1/4 teaspoon granulated garlic powder
scant 1/4 teaspoon ginger

Make a slurry with the cornstarch and 1/4 cup cold water, and set aside. In a small saucepan, combine the remaining ingredients, and whisk until sugar is dissolved. Stir in cornstarch slurry. Heat over medium, whisking regularly, until sauce is just starting to bubble, and let thicken to a runny but viscous, spoon-coating consistency. 

Step 4: Make the pizza
1 ball pizza dough
pre-cooked and chopped chicken
teriyaki sauce
2 cups low-moisture shredded mozzarella
2 green onions, thinly sliced
black and white sesame seeds

Preheat oven to 450F. If using pizza stone, put in oven to preheat. Spread pizza dough on top of a thin layer of cornmeal, on peel or baking sheet. Evenly distribute all but about a tablespoon of the cheese on the dough. 

Add 1/2 cup of teriyaki sauce to the chopped chicken, and mix to combine. Spread sauced chicken evenly over pizza. Top with remaining cheese, green onions, and a sprinkle of sesame seeds. Bake for 15 minutes. 

After 15 minutes, drizzle about 1/2 cup worth of sauce over pizza, and bake for another five minutes or until crust is golden.

Step 4: Make the salad & serve the pizza
1/4 cup mayonnaise
1/2 teaspoon sesame oil
2 teaspoons rice vinegar
2 tablespoons water
Two pinches granulated white sugar
Two large pinches white pepper
Lettuce/carrots/cabbage (I used the packaged iceberg/carrot/purple cabbage blend, as I�m pretty sure that�s what most Teriyaki joints here use)

While the pizza is cooking, whisk together mayo, sesame oil, vinegar, water, sugar, and pepper. Toss with 4-6 cups of salad.

Serve each pizza slice with a pile of dressed salad, and add Sriracha as desired. 

***

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans � and we want to share our love for our teams, the game and the food that brings us all together on game day.

***

Wait, there's more! Check out the rest of the #foodiefootballfans lineup:

Red Sea Party Punch by Celebrating Family
Bird Gang Sonoran Nachos by Love Bakes Good Cakes
GameDay Cheesecake Bars by Body Rebooted
Healthy Dirty Bird Dip by Dash of Herbs
Purple Potato Salad by The Culinary Compass
Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles
Easy Buffalo Chicken Sliders by Beer Girl Cooks
Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie
Blackened Steak + Blue Cheese Nachos by Feast + West
Easy Pimiento Cheese Crackers by Family Food on the Table
Chicago-Style Deep Dish Breadsticks by Honey & Birch
Italian Beef by Bread Booze Bacon
Welcome to the Jungle Cocktail by Love & Flour
Bengal Striped Bundt Cake by Foodtastic Mom
Polish Boy Potato Skins by A Mind Full Mom
Sweet and Salty Brownies by The Secret Ingredient Is
Cowboy Cookies by The BakerMama
Cowboy Chili by See Aimee Cook
Green Chili Pulled Pork Poutine by Cake 'n Knife
Blue and Orange Jello Shot Gummies by Sustaining the Powers
Greek Town Loaded Potato Skins by The Mexitalian
Marbled Scotcharoos by Club Narwhal
Beer Cheese Fondue by Off the Eaten Path
Easy Beer Cheese Soup by Hello Little Home
Chicken Stack Sandwich by Around My Family Table
Bratwurst Sandwiches with Pub Mustard by What A Girl Eats
Game Day Cupcakes by Polka Dotted Blue Jay
Brownie Batter Dip by The Crumby Cupcake
Chocolate Coconut Cupcakes by Two Places at Once
Tomahawk Cooler by Mixplorology
Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love
Game Day Snack Tray by Coffee Love Travel
Bacon Mac Cups by West via Midwest
South Beach Punch by 2 Cookin Mamas
Miami Mahi Mahi Sandwich by foodbyjonister
Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom
Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy
New England Rum Punch by Order in the Kitchen
Crawfish Etouffee by The Speckled Palate
Cajun Crawfish Fritters with Remoulade Dipping Sauce by For the Love of Food
Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life
Big Blue Cheese Steak Stromboli by Simple and Savory
Spinach & Artichoke Bites by Lauren's Kitchen
Herb Pesto Arancini by A Little Gathering
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Butternut Squash, Leek and Ricotta Toast

It's fall!  My house has vomited up Halloween decorations!  I'm not sure if there is anything more satisfying in this world than the $1 bin at Target.  Are you with me?  Well, maybe this appetizer that I sort of made up last night.  I could eat ricotta on crusty bread any day, but add roasted butternut squash and caramelized leeks and a drizzle of balsamic glaze??  I could REALLY eat that.  I mean, I did really eat that.  Last night.  I ate a lot of it.  It's the perfect appetizer for your next cozy get together.  You know the kind, where you're all wearing chunky sweaters and drinking warm cider around a fire and stressing about how Christmas is right around the corner.    

Butternut Squash, Leek and Ricotta Toast
Makes about 10
Printable Recipe

1 cup diced butternut squash
1 Tbsp olive oil
1 leek, sliced
2 Tbsp unsalted butter
Salt and pepper
Ricotta
Small baguette, sliced
Balsamic glaze

Preheat oven to 400 degrees.  Place butternut squash on baking sheet, and toss with olive oil and salt and pepper.  Place sliced bread on another baking sheet.  Put both pans in the oven, and roast squash for 10-15 minutes and bread for about 10, flipping once to prevent burning.  Meanwhile, melt butter over medium heat in a small skillet.  Add sliced leeks and season with salt and pepper.  Saute for 10-15 minutes, until leeks begin to caramelize.  Set aside.  To assemble, spread ricotta on each slice of bread.  Top with some leeks and butternut squash.  Drizzle everything with balsamic glaze and sprinkle with some coarse or flaked salt.