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Have you already ditched your food resolution?

Have you already ditched your food resolution?

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WellYesMoment #CollectiveBias

The the other day I ran across startling fact while I was doing my daily exercise (aka walking through Walmart, lol). Researchers estimate that approximately 80% of New Year’s resolutions fail by the second week of February. WOW!!! Which basically means most of you reading this right now with a double cheeseburger in your hand when you know you should be eating baked chicken.

But it’s true, most of us do start this the New Year excited for a fresh start and ready to embrace new habits that make us better people. It’s always the same, you enter the New Year with the typical resolutions: lose 15 lbs, become insanely rich, and just be a better person in general, aka stop flicking off the meter-maid when you going through the toll line. 😂 Each year you write down your list, you make a vision board, you recruit accountability partners etc. But many of those goals are fading into the wind by mid-February – enter that double cheeseburger.

Did you know 1 out of 5 resolution lists include losing weight and/or eating healthier making it the most common New Year’s resolution? I’m not surprised because my most challenging resolution every year seems to deal with food, which probably isn’t too much of a surprise considering that I am a food blogger. But honestly, I struggle most with making time to eat or resisting eating at really bad times of the day particularly since I’m moving around non-stop. I’m always looking for ways to satiate my appetite when I’m on the go.

I’m a firm believer that when setting any goal it’s all about being equipped with the right tools to succeed. So I thought I’d share with you a small but effective tip that has been useful for me this year. SNACKING!!!

I find it difficult to avoid accepting that slice of chocolate cake from my coworker when my stomach is hitting my back. Obviously, if you’re hungry, it’s much much harder to resist temptations. I like to keep snacks around me that are rich in fiber and protein yet flavorful and versatile because they help me stay fuller longer.

Sometimes I’ll pack fruits and veggies which is never bad idea, but when I want to break up the monotony or when I crave something more satisfying, I need something else to fill that void.

Price:  $1.98 (prices may vary slightly but look out for a coupon available in Sunday papers on 3/12). You can find the soups in store demos in select nationwide Walmart stores 2/16-2/19.

I had been seeing these new Campbell’s Well Yes!™ soups commercials everywhere and though I’d give them a shot. I tried the Roasted Chicken with Wild Rice Soup and the Sweet Potato Corn Chowder. [Heart eyes] They are made with nutritious ingredients, no artificial colors, flavors or ingredients – and chicken meat raised with NO antibiotics which to me = AWESOMENESS. When we eat food crafted with purposeful and nutritious ingredients, we feel good about ourselves and feel good about prospect of keeping our resolutions in tact.

I also really appreciated that their cans had an easy pop and pull tab which make them perfect to take with me wherever I go. I literally just popped one open (no can opener needed), poured the soup into my heat safe food container, heated it up and boom, it was ready. It’s the simple things.

There are a lot of ways to tackle your New Year’s resolutions but sometimes it just requires one small shift in the right direction. When it comes to food, I have found that smart snacking has helped me say NO to bad eating habits. So, before you reach for that cookie or bag of chips, consider making better choices with lifestyle friendly snacks that will keep your New Year’s resolution in tact.

Black History Month Virtual Potluck Sample Blog Post

Black History Month Virtual Potluck Sample Blog Post

[LANDSCAPE IS THE PREFERRED LAYOUT FOR YOUR HERO IMAGE – YOU NEED TO PROVIDE THIS IMAGE URL ON THE SUBMISSION FORM]

Please prepare a typical blog post for your blog. We do not intend to take over the entire style/copy of your blog post. However, we do request that you shout out this project by mentioning that you are 1 of 28 black food bloggers participating in the Black History Month Virtual Potluck.

Example language:

28 of the best black food bloggers from around the globe have come together to share some of their favorite recipes for what we like to call a Virtual Potluck. From African to Creole, Caribbean to Southern there is something for everybody; with each blogger contributing their very own recipes in a number of categories (Meat Entree, Seafood Entree, Vegetarian Entree, Beverage and Dessert) to share with you each day of Black History Month. Check out and try some of the other amazing recipes from our participating bloggers down below.

 

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

 

BLACK HISTORY MONTH VIRTUAL POTLUCK RECIPES

[THESE ARE TEMPORARY LINKS THAT WILL BE UPDATED ONCE YOU SUBMIT YOUR URLs – WE WILL PROVIDE YOU WITH THIS LIST AFTER ALL SUBMISSIONS HAVE BEEN RECEIVED]

  1. Meiko And The Dish | Rosemary Fried Chicken with Serrano Honey
  2. Whisk It Real Gud | Trinidad Oxtail Pelau
  3. Raised on Ramen | Caramelized Plantain Tacos with Pecan-Honey Butter
  4. Dash of Jazz | Aunt Georgia’s Peach Cobbler
  5. Foodie In New York | TBD
  6. The Seasoning Bottle | Jamaican Sorrel/Bissap
  7. Chef Kenneth | Smothered Okra with Shrimp
  8. Savory Spicerack | Po Boys with Cajun Tempura Shrimp
  9. Chocolate For Basil | Groundnut Stew (Peanut Stew)
  10. Simply LaKita | Banana Pudding
  11. My Forking Life | Callaloo and saltfish
  12. Gucci Belly | Swamp Water
  13. Kaluhi’s Kitchen | Ukwaju (Tamarind) marinated spicy chicken thigh
  14. Sweet Savant | Coffee rubbed lamb ribs
  15. Salty Sweet Life | Southern Greens Shakshuka
  16. Drink.Frolic. | Maple roasted Brussels sprouts
  17. I Heart Recipes | Dirty Rice
  18. Jehan Can Cook | Mango Tumeric Smoothie
  19. Margarita’s On The Rocks | Lemon Pepper Fish Tacos w/ Collard Green Slaw
  20. A Soulful Twist | Slow- Cooker Gumbo (Gluten-free)
  21. The Kitchenista Diaries | Coconut Milk Roasted Collard Greens
  22. My Life Runs On Food | Carrot Cake Inspired Waffles
  23. Butter Be Ready | Skillet Cornbread
  24. Domestic Dee | Shrimp Creole
  25. D.M.R. Fine Foods | Curry Chicken Pot Pie
  26. The Inner Gourmet | Lamb Fried Rice
  27. Marisa Moore Nutrition | Recipe TBD
  28. The Hungry Hutch | Blood Orange Corn Cake

FRIED CHICKEN RECIPE

Black History Month Virtual Cookout Sample Blog Post
 
Author:
Recipe type: Entree
Cuisine: Southern
Ingredients
  • Chicken
  • Flour
  • Corn Starch
  • Eggs
Instructions
  1. Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s,
  2. when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries,
  3. but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing
  4. Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

 

30 Minute Spicy Pineapple Teriyaki Chicken Kabobs

30 Minute Spicy Pineapple Teriyaki Chicken Kabobs

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #StirUpTheFun #CollectiveBias

I have a new recipe for all my time sensitive friends out there, Spicy Teriyaki Chicken Kabobs.

I have one question for you guys. Where does the time go? I mean, seriously! I feel like the older I get the shorter my days are. I wake up in the morning, brush my teeth, blink and then its 5pm. What the heck?!!?

Needless to say I am constantly searching for ways to save time in all areas of my life including the kitchen. When juggling work and my personal life sometimes 30 minutes is all I have to prepare a decent meal. Which often means I’m in the international aisle searching for ingredients that are quick to use but don’t compromise flavor.

This is precisely why I am a big fan of Asian ingredients because of their concentrated flavors. Case in point, last week I was rushing after work to get to a mixer and I felt like my stomach was hitting my back … yes that hungry. So with 40 minutes to spare I grabbed a couple of ingredients from WalMart (Kikkoman® Teriyaki Sauce, Dole® Pineapple Chunks, Minute® Whole Grain Brown) and knocked out this tasty quick dish: 30 Minute Spicy Teriyaki Chicken Kabobs .

When I cook Asian at home I like to use Kikkoman brand products because they are major flavor enhancers when you need a quick marinade or sauce. For this recipe I mixed together their teriyaki and sriracha sauces to make a spicy glaze. Next, the addition of sweet tangy Dole Pineapple chunks helped to cut the spicy flavor and was the perfect compliment to the teriyaki. And you know that no kabob is complete without roasted veggies so I added in fresh red onions and red/yellow bell peppers because they tend to be the sweeter varieties and would go well with the other flavors.

Finally to round out the dish I knew I needed to have a starch and rice goes well will kabobs so I tried Minute Whole Grain Brown Rice for the first time and it was delish. It has the same nutritional values as regular long cooking brown rice but ready in just 10 minutes.

Dicing the chicken in large chunks for the kabobs is a great way to cut down the cooking time as well. My kabobs were done in just 18 minutes after getting them into a 475 degree oven. WHOOP WHOOP!

When in a crunch … or whenever, you should definitely give this recipe for Spicy Teriyaki Chicken Kabobs a try.

http://www.kikkomanusa.com/

https://www.minuterice.com/

https://dolesunshine.com/

RECIPE

5.0 from 1 reviews
30 Minute Spicy Pineapple Teriyaki Chicken Kabob
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4
Ingredients
  • 8 wooden skewers "pre-soaked"
  • 11.8 oz Kikkoman® Teriyaki sauce
  • 1½ tablespoons Kikkoman® Sriracha
  • 1 Red onion, large dice
  • 2 Bell peppers, large dice
  • 1 15 oz can Dole® Pineapple, chunks
  • 3 large Chicken breast, large diced
  • 2 tablespoons Kikkoman® lite soy sauce
  • 2 cups of Minute® Rice, cooked
Instructions
  1. Preheat oven to 475 degrees.
  2. In a bowl combine teriyaki and sriracha and sit to the side. In a plastic bag add chicken and soy sauce and toss together for 15 seconds. Add 4 tablespoons of teriyaki sriracha mix to chicken and toss together for 15 seconds.
  3. Assemble red onion, pineapple, chicken, pineapple, bell pepper, pineapple, chicken, pineapple, bell pepper, chicken, red onion. Place in oven for 15 minutes. (make sure oven rack is in the middle of oven). Rotate after 7 minutes and baste with teriyaki sriracha mix. Once time is up cut boiler up to high and cook for 3-4 minutes each side.
  4. Preheat oven to 475 degrees.
  5. In a bowl combine teriyaki and sriracha and sit to the side. In a plastic bag add chicken and soy sauce and toss together for 15 seconds. Add 4 tablespoons of teriyaki sriracha mix to chicken and toss together for 15 seconds.
  6. Assemble red onion, pineapple, chicken, pineapple, bell pepper, pineapple, chicken, pineapple, bell pepper, chicken, red onion. Place in oven for 15 minutes. (make sure oven rack is in the middle of oven). Rotate after 7 minutes and baste with teriyaki sriracha mix. Once time is up cut boiler up to high and cook for 3-4 minutes each side.
Notes
Recommended: In a shallow dish soak skewers in enough water to cover for 30 minutes.
Happy 1 Year Blogiversary

Happy 1 Year Blogiversary

Family we made it!!! And by made it I mean that today is the official blogiversary of MeikoAndTheDish.com. I remember how excited I was to launch the blog last year this time. I had spent several months designing the blog’s features, developing content and strategizing my marketing for the big day. By the time Martin Luther King Day rolled around I was ready to explode and share my baby with the world.

Launching on MLK day was symbolic for me because my declaration became real. I had declared my freedom from corporate America and was finally living out my dream for everyone to see.

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But let’s be clear, this year was F*$KING hard. I encountered so much turmoil oil that many times I felt like I wanted to give up. The reality was I didn’t have to struggle if I didn’t want to. I could go back to collecting a nice cushiony direct deposit every two weeks like most people do. No sense in whining; my path was all my choice. But as I reflected on that choice and the grace and favor I had been given, I knew that it was not my time to throw in the towel. I hadn’t and still haven’t reached my full potential.

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With each setback I was strengthened and empowered to take on the next. I can honestly say that I am more powerful now than I have ever been. This blog has helped me learn more about my strengths and weaknesses than any other challenge in my life. It has helped become more compassionate and discerning. It has helped me find a common thread that connects me with people all over the world. To say I am grateful is an understatement. But if I could find the right word I’d say it a million times. One thing I know for sure, this has been the best decision I’ve ever made in my life and I am better because of it. I hope you are too because I share this milestone with all of you.

HAPPY BLOGIVERSARY TEAM GREEDY!

Vegan Curry Butternut Squash Soup

Vegan Curry Butternut Squash Soup

IT’S NEW RECIPE VIDEO TIME!!! Checkout the video above but in the meantime I need to discuss a very serious issue plaguing greedy people all over the world. Have you heard of the meat sweats? If you haven’t don‘t worry I hadn’t heard about them until this year. The most scientific definition I could come up with is the grossly uncomfortable condition you encounter after eating large portions of meat. I think it happens during the digestive process but apparently your body starts to warm up while trying to breakdown the piles of meat you just overhauled causing you to sweat profusely.  This can’t be good people!

For most of my life I have been pretty light meat eater, leaning heavier on fish and chicken. As a matter of fact I was pescetarian for three year eating only fish and vegetables. It wasn’t until I moved to Minneapolis land of the meat raffles (I’ll have to explain this mid-western phenomenon on a later blog post) that I started consuming beef and pork again.

All that to say I feel like I have been OD’ing on meat lately and I can feel it. It is not bueno waking up in the middle of the night in a pile of sweat thinking you internal organs are set on broiler mode. All I know is I need to clean up shop. Jesus be a lemonade cleanse.

So this week I decided I would incorporate more vegan and vegetarian recipes into the fold. This Vegan Curry Butternut Squash is one of my favorites so far. I absolutely love butternut squash; soups, salads, roasted, grilled #YouNameIt. It has a nutty sweet flavor that goes well with warm spices.

So for this recipe I decided to deck out my soup with some traditional thai flavors from the red curry paste, coconut milk and turmeric which all pack a punch but compliment each other perfectly. The soup comes together in less than 45 minutes but from the flavor you would think that its been simmering all day. Give this new fall favorite a try and tell me what you think.

*** I love to see your creations. If you try this recipe don’t forget to take a photo and tag @meikoandthedish or use #TeamGreedy, #MeikoAndTheDish.

Vegan Curry Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Creamy butternut squash soup with deliciously spicy curry flavors and warm spiced pumpkin seeds. An incredibly simple appetizer that is sure to please any crowd.
Author:
Recipe type: Soup
Cuisine: Thai
Serves: 6 cups
Ingredients
  • 1 tablespoon coconut oil
  • 1 medium white onion chopped
  • 3 cloves of garlic chopped
  • ¼ teaspoon turmeric
  • ½ teaspoon ground coriander
  • 2 tablespoons red curry paste
  • 2lb butternut squash, 5½ cups peeled and chopped
  • 2 cups vegetable broth
  • 1 (14 oz.) can whole coconut milk
  • 1 teaspoon cinnamon
  • 5 teaspoons raw turbinado sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh lime juice
Spiced Pumpkin Seeds
  • ½ cup pumpkin seeds
  • ½ teaspoon maple syrup
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • ¼ c cup green onion
Instructions
  1. Heat coconut oil in a large heavy pot or Dutch oven over medium heat. Once dissolved add in onion, garlic, turmeric, coriander, curry paste and cook for 5 minutes. Add in butternut squash, vegetable broth and coconut milk and bring the mixture to a boil.
  2. Reduce heat to a light simmer and add in cinnamon, sugar, black pepper, salt and lime juice and let cook for approximately 15 to 20 minutes or until squash is soft.
  3. While the soup simmers make the spiced pumpkin seeds by mixing seeds, maple syrup, red pepper flakes, coriander, cinnamon and kosher salt in a small bowl. Once seeds are well-coated fold in green onion and set aside.
  4. When the squash is soft transfer the mixture to a blender and blend until smooth. Blend in batches if necessary but don’t fill the mixture to the top to avoid an excessively hot eruption. Once blended, spoon soup into a large bowl, top with spiced pumpkin seeds and sprinkle atop extra lime juice (optional). Serve warm.
 

Cranberry BBQ Turkey Pizza

Cranberry BBQ Turkey Pizza

THIS POST WAS SPONSORED BY CIRCULONTHE OPINIONS EXPRESSED ARE MY OWN.

Cranberry BBQ Turkey Pizza. Thanksgiving leftovers never looked so good.

I don’t know about you but every time I host Thanksgiving dinner I always end up with a boat load of leftovers. I just don’t get it. I see my guests packing up 1, 2, sometimes even 3 to-go plates when they leave my home, yet and still I always seem to have almost half a turkey to find space for in my tiny fridge. Unfortunately for me, I am too greedy to waste perfectly good meat so I have to find ways to spruce up my Thanksgiving leftovers, otherwise I am left eating turkey and gravy seven days straight.

So I put on my thinking cap and decided to use my holiday leftovers in one of my cheat meals that way I couldn’t resist eating them. I happen to have an on again off again love affair with pizza. When I get a pie I can typically eat the whole thing in a two day period. Even with all the love I show pizza it only pays me back in love handles so we have to break up from time to time. In this case it totally makes sense to start dating again and a Thanksgiving leftover pizza just sounds ingenious to me.

So I scoured the fridge and found … yep you guessed it, TURKEYYYYYYYYYYYY, along with some cranberry sauce and some brussels sprouts to make this awesome Cranberry BBQ Turkey Pizza.

Alright, so I started by making a quick pizza dough. Most recipes require the dough rest overnight but y’all know “ain’t nobody got time for that” so I have a quick recipe that produces delicious pizza dough in an hour. I [heart] a good kitchen hack don’t you?

While my dough was getting its life together I made a cranberry bbq sauce using the cranberry sauce leftovers. If you don’t have cranberry sauce leftovers just combine 1 cup of fresh cranberries, 1/2 cup granulated sugar and 1/3 cup of water in a sauce pan and cook them down on medium heat for 7 minutes or until the cranberries pop. Then add in the rest of the bbq sauce ingredients per the recipe.

After the sauce was made I added some of it to my leftover turkey to get it nice and saturated.

I also used the cranberry bbq sauce as a base for all the other ingredients spreading it across my pizza dough but making sure to leave a perimeter for the crust.

Then I must admit I went a little hog wild adding toppings. I had already planned on using the turkey, cranberry sauce, and fresh mozzarella but something told me to go back to the fridge for more. I found brussels sprouts and jalapenos, SCORE!

I just took the leaves of the brussels sprouts and quickly sautéed them in olive oil and placed them under the broiler to get a light char. I used my Circulon Ultimum pan because it allowed me to seamlessly move between stove top and the oven like a pro. If you decide to do this step just make sure that you have pans like these that offer versatility between heating methods. [FYI you can have these too, skip to the giveaway I am having below for a full set of Circulon Ultimum Cookware]

My pizza was evenly cooked throughout with bit of crunch to the crust, just the way I like it. After one bite I basically forgot that I was have leftovers.

Even though I feel super accomplished coming up with this recipe I must admit that the real super hero has my Circulon Ultimum cookware. I was super impressed by its quality and versatility as well as how evenly everything cooks. Be sure to follow them [ Instagram, Facebook, Twitter, Pinterest] to stay up on company news and awesome giveaways like the one I’m doing below.

INGREDIENTS

  • 1 cup of shredded leftover turkey meat
  • 8 oz. of fresh mozzarella roughly chopped
  • 1 cup fresh brussels sprout leaves
  • ½ large red onion sliced
  • 1 jalapeno sliced
  • 1 teaspoon olive oil
  • kosher salt
Cranberry BBQ Sauce
  • 1 cup of leftover cranberry sauce
  • ½ cup ketchup
  • 2 tablespoons worchestire sauce
  • 2 tablespoon water
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of hot sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • pinch of celery seed
  • salt and pepper as needed

[…]

Tools Used

Cranberry BBQ Turkey Pizza

CLICK HERE TO GET THE FULL RECIPE

Circulon 11 Peice Set Giveaway

Lucky you, I’m giving away a Circulon® Ultimum Collection just in time for the holidays. This new collection is made of heavy gauge, pressure-forged aluminum and features innovative flush rivet technology for ultimate releasibility, durability, and clean-up convenience. This 11-Piece Set includes 2 and 3-quart Covered Saucepans, 6-quart Covered Stockpot, 3-quart Covered Sauté Pan, 8-inch Open Skillet, 9.75-inch Open Skillet, and 12-inch Open Skillet (valued at $399.99). This giveaway is open to US residents only.

Additional Circulon® Ultimum Product Details:

  • Dishwasher safe
  • Pressure forged heavy-gauge aluminum construction
  • ULTRA TOTAL® Nonstick System with premium triple-layer nonstick
  • Suitable for all stovetops, including induction
  • Oven safe to 500°F
  • Hassle-Free Lifetime Guarantee

 

HERE’S HOW TO ENTER:

 

The winner will be notified by email on Friday 12/2

*Winner has 1 week to claim prize.  If prize is unclaimed then another winner will be chosen.

*Open to US residents only.

*Contest ends on 12/1 at 11:59pm est.

Cranberry BBQ Turkey Pizza

Prep Time: 1 hour, 15 minutes

Cook Time: 25 minutes

Serving Size: 6-8

Cranberry BBQ Turkey Pizza

Cranberry BBQ Turkey Pizza - Thanksgiving leftovers never looked so good.

Ingredients

  • !Turkey Toppings
  • 1 cup shredded leftover turkey meat
  • 8 ounces fresh mozzarella, roughly chopped
  • 1 cup fresh Brussels sprout leaves
  • 1/2 large red onion, sliced
  • 1 jalapeño, sliced
  • 1 teaspoon olive oil
  • Kosher salt
  • ! Cranberry BBQ Sauce:
  • 1 cup leftover cranberry sauce
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon hot sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch celery seed
  • Salt and pepper, as needed
  • ! Homemade Pizza Dough:
  • 2 cups flour
  • 3/4 cup warm water
  • 2 teaspoons active dry yeast
  • 1 1/2 tablespoons olive oil
  • 1/2 tablespoon Italian seasoning
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar

Instructions

  1. !To Make Pizza Dough: Mix water and yeast in a large bowl and stir until yeast is completely dissolved. Set the bowl aside for 15 minutes.
  2. When ready, add all the remaining pizza dough ingredients to the bowl and stir with a spoon until the ingredients start to clump together. Use your grip and fists to knead the dough into one solid moist ball. Feel free to add additional flour if needed.
  3. Sprinkle approximately ¼ teaspoon of olive oil onto the dough ball and lightly rub around the entire exterior surface. Place the dough back into the bowl and cover it with a towel for 45 minutes. The dough should double in size.
  4. When the dough is done rising, it’s time to roll it out. Lightly flour a counter or large cutting board. Use a rolling pin to roll the dough out evenly; shape is up to you. Place the pizza on a lightly greased Circulon baking sheet until ready to layer on the toppings.
  5. !To make the Cranberry BBQ Chicken: Add leftover cranberry sauce, ketchup, apple cider vinegar, Worcestershire sauce, water, hot sauce, garlic powder, onion powder, celery seed to a medium Circulon Ultimum saucepan and bring to a boil, then reduce heat to low and let simmer for 10 minutes. Taste BBQ sauce and add salt and pepper as needed.
  6. Add half the cranberry BBQ sauce to the shredded turkey meat in a separate warm pan and stir. Reserve the remaining cranberry BBQ sauce to go straight onto the pizza.
  7. To make roasted Brussels sprout leaves: Preheat the oven broiler. Heat olive oil in a small, oven-safe Circulon® Ultimum skillet on medium high heat. Add in Brussels leaves and toss frequently for 4 minutes. Add ¼ teaspoon of salt and toss for 1 more minute. Then add Brussels to the oven for 5 minutes to achieve a light char. Watch closely so that they don’t burn then remove them from the oven. Then reduce the oven heat to 425° F for the pizza to bake.
  8. !To make pizza: Brush on one thin layer of the cranberry sauce around the pizza leaving at least a ½ inch perimeter uncovered. Then layer on the mozzarella cheese, cranberry BBQ chicken, onions, jalapeños.
  9. Brush the perimeter of the pizza with olive oil and sprinkle lightly with kosher salt. Place pizza in 425°F oven for 25 minutes and when done, remove pizza from oven and scatter roasted Brussels sprout leaves over the top. Serve warm!
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