How can something so healthy be this delicious? You are going to love that crispy fire roasted tortilla with the tender grilled vegetables and this ultimate creamy hummus. It's everything your body has been craving. Serve alongside a make ahead Mediterranean Bean Salad or Heirloom Tomato Cucumber Salad for an easy summertime meal.

Dinner Party Entertainment Ideas

Gatherings are always more fun when mealtime is interactive. There is nothing like engaging your guests in the creative process to make their own unique veggie wrap with hummus - making them feel right at home.

Can you guess the best part about these type of dinner parties? You got that right! You can have everything prepared in advance so all you need to do is to enjoy your guests.

If you like the idea of grilling and chilling with family and friends, try our Middle Eastern Ground Lamb Kabobs. It's a delicious interactive dinner party food theme.

In the winter and fall, enjoy a cozy Simple Spicy Thai Hot Pot or our Spicy Sichuan Hot Pot. Let your guests add all of their favorite healthy additions to the pot. Meanwhile, our Middle Eastern Party Feast is a fantastic vegan party food idea for any season.

Favorite Wrap Fillings & Ingredients

You are going to love that crispy wrap with the contrast of the tender grilled vegetables. The best part is you can add whatever healthy ingredients you enjoy. That said, we would not include vegetables that have excessive moisture, like tomatoes, as these may cause your wrap to tear.

Try some of these delicious antipasto Mediterranean vegetable ingredients to make simple and easy wraps.

• Zucchini (courgetti)
• Yellow squash
• Onion
• Mushrooms
• Sweet bell peppers (capsicum)
• Eggplant (aubergine)
• Gluten-free roasted red pepper hummus
• Traditional Baba Ghanoush
• Easy Tarator Sauce
• Fresh spinach, arugula (rocket) or fresh herbs of choice
• Artichokes
• Mild pepperoncini's
• Olives

If you're not vegan, try your favorite cheeses like feta, parmesan, or mozzarella. For protein, try grilled chicken or our Marinated Grilled Flank Steaks.

Leftovers are a budget friendly option and fantastic in these Mediterranean veggie wraps. Great way to use up those little bits and bobs in the refrigerator and make something delicious and new.

And many other ideas like fresh herbs make a nice addition to a veggie wrap platter.

Types of Tortilla Wraps

Can you guess how many different type of tortilla wraps there are? Back in the day, there was just 2 basic categories.

1. Corn based tortillas
2. Flour based tortillas

Now, we have everything under the sun to choose from. That is a very good thing as depending on what dietary need you have - there's a wrap for that!

• Gluten-free wraps can be made with almond flour, tapioca flour, coconut flour and more.
• Vegan wraps and most are. Be sure to read the fine print as some can be made with lard.
• Low carb wraps or keto wraps - Are you are on a very strict low carb or diabetic diet?  You can use lettuce or even an egg wrap, but these cannot be grilled.
• Spinach wraps
• Beet root wraps

And the list goes on. The calories in this veggie wrap are calculated using a low carb wrap and all the delicious additions and toppings.

The tortilla wraps serve as a transfer device to get all those delicious toppings into your mouth. We've had the best luck using flour (also gluten-free) wraps as they are less likely to tear. Corn based tortilla wraps can be used but they don't roll as easily and have a higher tendency to crack during the roll up process.

How to Make

This is a general overview of how to make a Mediterranean Veggie Wrap. Please see the recipe card below for the detailed recipe.

• Slice your favorite vegetables and mushrooms. Prepare the marinade with olive oil, balsamic vinegar, garlic powder, Italian Seasoning, salt, and pepper.

• Marinate the softer mushrooms and vegetables like zucchini, yellow squash, onion slices and peppers for about 15 minutes. If you decide to cooker harder vegetables like cauliflower, they can be marinated overnight and take much longer to grill.

• Prepare and place other antipasto items like your sliced olives, artichokes, hummus, mild pepperoncini's, fresh spinach, etc. in little bowls to serve. These can be covered and refrigerated overnight if desired.
• Grill marinated vegetables.
• Warm up tortillas so they are easier to roll up.
• Place your grilled vegetables and prepared antipasto Mediterranean toppings out buffet style.

• Allow everyone to fill their wrap with a dollop of hummus, grilled veggies, and toppings of choice. Use a little beaten egg to seal the edges and roll up like a burrito. Watch our video below to see how it is done.

• Brush the rolled wrap with a little olive oil on all sides and grill until toasty.
• Enjoy!

Equipment

When the weather is nice, enjoy grilling your vegetarian tortilla wraps on either your outdoor barbeque or gas grill.

If Mother Nature is not cooperating, bring the party indoors.  Plan B is to roast the veggies in the oven or air fryer.  You can use either a grill pan, regular pan, or your air fryer to heat and crisp up the stuffed sandwich wraps.

Recipe Hacks

• If you do not have a veggie grilling rack, slice your veggies thin but longer so they do not fall through the grates.
• Use burrito or large size tortilla wraps. The smaller ones are just way too small to roll up.
• Heat up your tortilla wraps in the microwave for just a few seconds.  Warm tortilla wraps are easier to roll up. Keep your wraps covered so that they stay pliable.
• Slather on a thin layer of hummus or baba ghanoush before adding vegetables. This helps the vegetables stay in place while you are rolling the wrap up.
• Don't overfill the wrap. I know it is so hard to not do that as you want everything, right? However, trust us. It is not a good idea. You will either have a difficult time rolling the tortilla into a burrito shape or you are going to tear your wrap. Been there - Done that!
• Don't be using toothpicks to keep your wrap sandwich rolled. Instead use a little beaten egg or cornstarch paste to seal the edges.
• Keep your meal budget friendly using in season produce or vegetables from your garden.
• Make EXTRA! One growing boy ate FOUR Mediterranean Veggie Wraps! Yes 4!

Vegan Wrap Ideas

It is easy to keep the grilled tortilla wraps vegan. Try these quick and easy recipe hacks.

• Substitute egg wash with a cornstarch and water paste to seal the tortilla wrap.  Place 1 tablespoon of cornstarch in with 1 tablespoons of water and stir. Use the cornstarch and water paste to seal the tortillas closed so they can be grilled.
• Read the label on the wraps package to make sure they do not include lard.
• Guests will assemble their own wrap so they can pick and choose what they desire. Even if the rest of your guests like to eat meat and cheese, these additions are optional.

Frequent Asked Questions (FAQ's)

More Grilled Vegetable Recipes

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Mediterranean Veggie Wrap

Sink your teeth into a hearty grilled Mediterranean Veggie Wrap - perfect for a summer gathering. These easy vegetarian wrap sandwiches are loaded with grilled summer vegetables, gluten-free roasted red pepper hummus and all your favorite antipasto toppings. 

Course Mains

Cuisine Mediterranean

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 390kcal

Author HWC Magazine

Ingredients

Grilled Vegetables of Choice (These are just ideas - pick and choose your favorites)

• 1 medium zucchini
  (courgette) sliced lengthwise about ¼ inch thick
• 1 bell pepper (capsicum)sliced lengthwise (we used a red bell pepper)
• 1 onion peeled and sliced into ¼ rings
• 1 medium eggplant (aubergine) We used an Asian eggplant sliced lengthwise about ¼ inch thick - optional
• 1 medium summer squash sliced lengthwise about ¼ inch thick - optional
• 4 mini portabella mushrooms sliced - optional

Vegetable Marinade

• 4 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon garlic powder
• 2 teaspoons Italian Seasoning
  (dried basil, oregano, rosemary, dried garlic, dried red peppers)
• salt and pepper
  to taste

Tortilla Wraps

• 6 large flour tortillas The big burrito or large sized tortillas. You can use low carb, gluten-free or any kind you desire.
• 1 egg beaten (if you want to keep it vegan, make a cornstarch and water paste in a 1:1 ratio)
• ¼ cup olive oil
  

Toppings (pick and choose your favorites - optional)

• 1 cup Gluten Free Roasted Red Pepper Hummus
• 1 cup spinach fresh
• 8 ounces artichokes
  sliced
• olives sliced
• pepperoncini sliced
• 6 oz feta cheese or other cheese of choice

US Customary - Metric

Instructions

Recipe Tips Before you Start!

• 1) You can pick and choose the vegetables you want to grill. You can choose to include all or some of them listed. You can also choose other vegetables not listed but just remember that they may take either longer or a shorter time to cook on the grill. Don't choose tomatoes or they will make your wraps soggy.

  2) Antipasto toppings are just ideas. Pick and choose your favorites. However, hummus in our opinion makes these wraps super delicious.

Marinade Vegetables

• Choose your favorite grilling vegetables. We choose sliced zucchini, bell pepper, onion, eggplant slices, summer squash slices and sliced mini portabella mushrooms and placed them in gallon sized plastic baggies. You may need 2 baggies to hold all of the vegetables.

  In a bowl add olive oil, balsamic vinegar, garlic powder, Italian Seasoning blend and salt and pepper. Mix well. Pour the balsamic vegetable marinade over the vegetables. Seal and shake to distribute marinade to all the vegetables. Allow vegetables to marinade for 10 to 15 minutes.

  Preheat your grill to a medium heat!

Prepare your Toppings

• In the meantime, gather and prepare all your supplies and place them in little bowls or dishes for the party so that your guests can make their own wrap sandwiches.

  We set out tortilla wraps, roasted red pepper hummus, sliced olives, quartered artichoke hearts, spinach, pepperoncini, feta cheese and an egg wash for sealing the wraps and olive oil for brushing the wrap before grilling. (These are just suggestions so add anything your little heart desires)
• Grill your marinated vegetables until fork tender (2 to 3 minutes per side) and have nice grill marks. Set you grilled vegetables out with your other topping to make your grilled Mediterranean Veggie Wraps.

Assemble your Wraps

• Microwave, for 30 seconds, your tortillas so they are warm and easier to fold. Keep them covered so they stay warm.

  Set your tortilla wrapper on plate or a clean counter and add your hummus, grilled vegetables and any toppings that your little heart desires. However, just be careful that you do not make it too full as then it becomes difficult to wrap up.

  Brush the outer ring around the tortilla with egg wash (or cornstarch paste) to help seal the edges. Fold up your wrap like a burrito. Start at one end. Fold up end over fillings. Fold in the sides to the center and then roll all the way up. You may need to add more egg wash at the end just to help the ends seal.

  Brush your wrap on all sides with a little olive oil.
• Grill the wrap for about 2 minutes on each side just until the cheese melts and you have nice grill marks on both sides.
• Enjoy while warm-hot off the grill.

Video

Notes

The calories in a veggie wrap are calculated in the nutrition section using low carb flour tortilla and all of the toppings and vegetables. 

You can grill any vegetables you like and add them to your grilled wraps. However, we would not add tomatoes. They are too watery and will cause problems with the tortilla getting soggy. 

Have fun with this recipe. The ingredients listed are just ideas but really you can add anything your little heart desires, even grilled chicken or grilled flank steak.

We kept ours vegetarian just to enjoy the change. 

Storage: Premade vegetable hummus wraps can be stored in the refrigerator for up to 2 days (if making homemade hummus with raw garlic). If you are using store bought hummus, wraps can be stored for 3 to 4 days in the refrigerator.

Reheat: One of the best ways to reheat a premade grilled vegetable wrap is to air fry it at 400 degrees F (204 degrees C) for about 5 to 7 minutes. They are super crispy on the outside and tender on the inside.

Alternatively, you can use the toaster oven or bake your wraps at 350 degrees F (176 degrees C) for about 10 to 15 minutes or just until warmed through.

You can always start up the grill and reheat for about 3 minutes on low heat on each side or just until warmed through.

Nutrition

Serving: 1g | Calories: 390kcal | Carbohydrates: 23g | Protein: 12g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 53mg | Sodium: 544mg | Potassium: 727mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1426IU | Vitamin C: 46mg | Calcium: 218mg | Iron: 3mg

The post Mediterranean Veggie Wrap appeared first on Healthy World Cuisine

Asian fusion Curried Tuna Salad Roll Ups are a super easy last minute appetizer or lunch idea. These healthy bite-sized treats made with zippy curry tuna salad with Japanese Daikon pickles rolled up in a gluten-free tortilla.

More Rolled Recipes you may Enjoy...

Asian Beef Roll Ups

Skinny Spaghetti Squash Roll Ups

Summer Rolls with Chili Lime Dipping Sauce

Baked Chinese Spring Rolls

Savory Baked Brie in Puff Pastry

Thai Firecracker Shrimp Party Appetizer

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Curried Tuna Roll Ups

Curried Tuna Salad Roll Ups are a super easy appetizer or lunch idea made with zippy curry tuna salad with Japanese Diakon pickles rolled up in a gluten-free tortilla.

Course Sandwiches, Pizza

Cuisine Japanese

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 16 roll ups

Calories 60kcal

Author HWC Magazine

Ingredients

• 10 oz tuna fish canned in water
• 2 stalks celery finely chopped
• 2 tablespoon onion chopped
• ⅓ cup pickled diakon radish chopped
• ⅓ cup mayonnaise (we used Kewpie)
• 2 teaspoon curry powder
• salt and pepper to taste
• 2-3 flour tortillas medium sized (can use gluten-free, low carb or regular wraps)
• Black sesame seeds, diakon pickles, green onions, radishes garnish - all optional

US Customary - Metric

Instructions

• Drain and then squeeze the tuna out with your hands. The goal is to remove as much moisture as possible, so the tortilla stays dry. Do not use tuna in oil but instead use tuna in water.  
• Put your drained tuna in a medium bowl and add your chopped celery, onion, pickled daikon, mayonnaise, curry powder and salt and pepper to taste.Stir well
• Place a tortilla on your cutting board. Lay flat. Spread approximately ⅓ of the tuna mixture on the wrap and then spread it to about 1 cm to the edge.  
• Fold each side of the tortilla in and roll up tightly.  
• Cut Curried tuna salad roll ups once in the middle. Then, cut each half into 4 sections for a total of 8 slices. See photos above for details.  
• Garnish with black sesame seeds, daikon pickles, green onions, radishes or whatever your little heart desires. We set each curried tuna salad roll up on salad leaf to serve.  
• Enjoy! Can be served immediately or refrigerated in a sealed container for up to 24 hours.  

Notes

It's really important to make sure that you use tuna in water and not oil and that you squeeze your tuna out dry. This helps keep the tortilla dry.  

If you do not have or cannot find daikon pickles, substitute with dill pickle relish or other sweet/sour pickles.  

We used kewpie mayonnaise, but you can use any brand of mayonnaise that you personally like.   

Chop your celery and onion finely so that your wraps are easy to wrap. We like our curried tuna salad roll ups only mildly spicy, so we used 2 teaspoons of curry powder. Feel free to reduce or increase to obtain your desired level of spiciness.  

We used gluten-free tortilla wraps for our gluten-free friends and low carb tortillas for the carb conscious friends. The most important thing is to make sure your tortillas are fresh and pliable. You can pop them in the microwave for 10 to 20 seconds to soften them up if needed. We used medium sized burrito tortillas.  

The amount of tuna salad needed will be dependent on how large your tortillas are. You will be able to make at least 2 tortillas. Any extra tuna salad is delicious in sandwiches, with crackers, in a lettuce wrap or a dollop in an avocado.   

Nutrition

Serving: 1g | Calories: 60kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 129mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

The post Curried Tuna Salad Roll Ups appeared first on Healthy World Cuisine

Unlike the fuss of making small hand pies, you simply stuff, roll, bake, and slice. Just like our ground beef puff pastry rolls, we're sure this will soon become one of your family's favorites!

Comforting Curry

Mother Nature has been super hormonal lately. Super-hot one minute and freezing cold the next. It is days like this that we need to be extra good to ourselves and eat nourishing comforting soups and curries.

Indian Curry Spices

As you know there are different kinds of curries all around the world. What makes each of them unique is the spices. For example, our pumpkin Thai curry uses red curry paste made from a mixture of lemongrass, galangal, garlic, cilantro roots, shrimp paste, Thai red chilis and more.

However, our milk Indian Curry powder included the following ground ingredients...

• coriander
• turmeric
• mustard powder
• cumin
• chili
• fenugreek
• ground black pepper
• garlic powder
• fennel

We are all about using what you have on hand. Any mild curry spice powder will be delicious in this turkey curry puff recipe.

Ways to Use Curry Powder

Do you remember a few weeks ago on our Super Easy Crab Salad post we talked about all the unique and fun ways to use curry powder. Our easy Turkey Curry Puff Recipe and ground turkey sweet potato curry are a couple of new ways to explore this flavorful spice blend.

Ground Turkey Alternatives

We had ground turkey in the refrigerator. However, you could use ground beef, ground lamb, ground pork or even a mushroom medley. Ground turkey is tender making it a great filling for the turkey curry puffs and a delicious options for our Thai Curry Turkey Tofu Meatballs.

Puff Pastry Recipe Tips

• Thaw puff pastry for about 4 hours in refrigerator or about 30 minutes at room temperature.
• Do not try to manipulate the puff pastry whilst it is still frozen or it will crack.
• Puff pastry works better cold but not frozen. If your puff pastry was on the counter and is now room temperature, pop in the refrigerator for a few minutes to chill.
• Egg wash gives your puff pastry a beautiful bronze tan.
• You can use puff pastry to make breakfast, lunches, dinners, desserts, snacks and everything else in between.
• It is best when baked seem side down but as you can see here also A-Okay if no time to flip over.

More Puff Pastry Recipes

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Turkey Curry Puffs

Enjoy easy turkey curry puff rolls filled with ground turkey and creamy Indian curry sauce, all wrapped in buttery pastry. Perfect for family dinners!

Course Mains

Cuisine American, Indian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 658kcal

Author HWC Magazine

Equipment

• sheet pan lined with parchment paper

Ingredients

• 1 tablespoon olive oil
  
• 1 small onion
  peeled and chopped
• 1 pound ground turkey
  minced
• 2 cloves garlic
  peeled and minced
• salt and pepper
  to taste
• 2 teaspoon curry powder
  mild Indian curry powder
• 1 cup turkey
  or chicken broth
• 1 cup mixed vegetables
  previously frozen - thawed
• 2 tablespoon cornstarch
• 2 tablespoons water
• 2 sheets puff pastry
  thawed
• 1 egg beaten

US Customary - Metric

Instructions

• Preheat oven to 400 degrees F (204 degrees C)
• Sauté 1 small chopped onion and 1 pound ground turkey with a little olive oil. Season to taste. Cook until ground turkey is browned
• Add 2 teaspoons curry powder or more if you like spicy, 1 cup chicken or turkey broth and 1 cup mixed frozen veggies. Sauté for 2 minutes and then add a little cornstarch slurry just until sauce is thickened to a velvety consistency. Season to taste.
• Roll out the thawed puff pastry sheet to remove the creases (use a little flour or do this between 2 sheets of parchment paper to prevent sticking). Place puff pastry dough on a greased baking sheet or parchment paper. And ½ curried turkey mixture on to one sheet of phyllo dough.
• Brush edges of phyllo dough with egg wash and fold over and crimp edges. Best baked with seam side down but if you are busy and can't flip over that is fine too.
• Repeat process with other curry puff.
• Brush both assembled turkey curry puffs with egg wash and bake for about 30 minutes until golden brown.
• Enjoy!!!

Notes

• Thaw puff pastry for about 4 hours in refrigerator or about 30 minutes at room temperature. In addition, you can thaw in microwave for one minute in a towel. 
• Do not try to manipulate the puff pastry whilst it is still frozen or it will crack.
• Puff pastry works better cold but not frozen. If your puff pastry was on the counter and is now room temperature, pop in the refrigerator for a few minutes to chill.
• Egg wash gives your puff pastry a beautiful bronze tan.
• Do not be poking holes in your puff pastry or we will have to call it flat pastry instead.
• You can use puff pastry to make breakfast, lunches, dinners, desserts, snacks and everything else in between.
• It is best when baked seem side down but as you can see here also A-Okay if no time to flip over.

Nutrition

Serving: 1large slice | Calories: 658kcal | Carbohydrates: 46g | Protein: 26g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 301mg | Potassium: 359mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1644IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 4mg

The post Turkey Curry Puffs appeared first on Healthy World Cuisine

Do you miss biting into chewy bread and sandwiches but are trying to watch your carbs or are diabetic? Sesame Low carb cloud bread is your perfect solution for a delicious day.

Simple Ingredients

It really has the texture of a light fluffy bread and quite amazing and so easy to make with just 4 little ingredients. You gotta love that.

Have you tried making cloud bread before? We tried the version with cream of tartar and it was an epic complete fail. This recipe only uses whipped cream cheese, eggs, baking powder, and herbs of choice and sesame toppings. You probably have all of these items on hand right now to make these delicious sesame low carb breads.

Ketogenic Diet Bread

Did you go and check your refrigerator and pantry inventory? Go and check I will wait. You can have this delicious sesame low carb bread for your refrigerator/pantry and on to a sandwich in less than ½ hour. REALLY!

Sesame low carb cloud Bread is gluten-free, grain-free, low-carb, diabetic friendly, ketogenic diet friendly and delicious.

This sesame low carb cloud bread is delicious in a sandwich, as part of a delicious breakfast feta egg sandwich, as an exchange for a tortilla and the perfect flat bread to lop up some delicious curry and sauces.

Best Toppings

You can any dried herbs you like to this carb bread but Mrs. Dash original is fun and easy as it has a little of everything without adding sodium. We also added black sesame seeds on top to give the bread a little texture on top.

You could also add white sesame seeds, poppy seeds, other dried herbs whatever you like. I would discourage fresh herbs as this bread might not like having the moisture.

Endless ways to enjoy Cloud Bread

There are so many ways to serve this delicious no guilt low carb bread. Exchange your usual bread with this fun low carb cloud bread for sandwiches, or for a fun twist as a breakfast feta and egg sandwich or as a delicious vehicle to lop all of those delicious juices with your next Halibut Coconut Curry in a Hurry. You can use it as a base for a fun pizza. The ideas are endless.

You could make this Triple Decker Sammie, Wholly Guacamole Pizza Pizzaz, or even use as even a top and bottom for Feta Egg Rollups and make into a delicious low carb breakfast instead.

What different ways can you think of to use Sesame Low Carb Cloud Bread?

More Delicious Low Carb Recipes

Firecracker Grilled Shrimp

Lemon Herb Baked Rainbow Trout

Low Carb Veggie Turkey Burger

Low Carb Shrimp and Sausage Skillet

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Sesame Low Carb Cloud Bread

Sesame low carb cloud bread are soft delicious herbed gluten-free bread pillows topped with sesame seeds.

Course Breakfast and Brunch, Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 120kcal

Author HWC Magazine

Ingredients

• 2 tablespoon cream cheese
  
• 2 eggs
  (whites separated from yolks)
• ¼ teaspoon baking powder
  
• 1 teaspoon dried herbs
  Mrs. Dash - optional
• 1 teaspoon sesame seeds toasted - optional

US Customary - Metric

Instructions

• Preheat oven to 300 degree F (150 degrees C). Line baking sheet with waxed paper (parchment paper) and lightly spray with oil.
• Warm cream cheese in the microwave oven on low- medium heat for about 30 seconds at 10 seconds at a time just until softened. Mix with a spoon and set aside to cool.
• In the meantime, beat egg whites and baking powder together until stiff peaks form, about 3 minutes
• Beat the egg yolks and the cream cheese mixture together until smooth. Then add your beaten yellow egg and cream cheese mixture to the egg white peaks and add your Mrs. Dash seasoning or any spice you like such as dried garlic powder, a little chili powder, cumin, basil you name it. As long as it is dried herbs do not use fresh herbs as this will not give your bread optimal results. Gently fold together just until mixed. Be careful not to deflate the egg whites.
• Place a dollop of your low carb bread batter on to your lined baking sheets. We made two 4 inch bread loaves and spread them so they are about ¼ inch thick. Sprinkle your low carb bread batter disks with sesame seeds.
• Bake for about 18-20 minutes or until golden brown.
• Enjoy in a sandwich or plain or even as a bread to lop up your delicious curry.

Notes

Please store in a sealed baggie and place in the refrigerator if not eaten right away. Use within 3 days. 

To crisp them back up, you can place them in the toaster, oven or toaster oven for just a minute or two. 

Nutrition

Serving: 1g | Calories: 120kcal | Carbohydrates: 2g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 180mg | Sodium: 110mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 432IU | Calcium: 80mg | Iron: 2mg

The post Sesame Low Carb Cloud Bread appeared first on Healthy World Cuisine

Wholly Guacamole Pizza Pizzazz

What do you do if you want pizza but cannot eat gluten or dairy? Do you just eat a salad and watch painfully as your family and friends bite into the chewy cheesy pizza and glare at them with jealousy? (That my friend is all in the past. This Spring it is time for a change)

I have a fun wholly guacamole pizza pizzazz solution that will help you bring in the bikini, swim trunk and flip flop weather in on the right foot!

The first time I published this post was on Dec 31st, 2013 and since then have made it with many different toppings. Last time I made it with sun-dried tomatoes but really I prefer only fresh ingredients on this type of pizza. Even though it is pizza, it feels really light and I had zero guilt packing a way half of this pizza all by myself. Really! 4 pieces! Half a pizza pie! I know but really it is practically diet with all of these fresh toppings. ........!!!!!

I had to leave this old photo in for sentimental reasons as it reminds me of the last time my sister came to visit me in Hong Kong. I could tell she was having shell shock with over stimulation so had to head back to some good ole Americana basics with a pizza pie.

Appetizer or Meal

This little fresh wholly guacamole pizza pizzaz is an amazing appetizer or meal idea.  Wholly guacamole pizza pizzazz is lactose free, gluten-free, vegan and a fun idea for hosting a party. With your first bite you are greeted with the crunch of lots of fresh vegetables and fresh aromatic herbs and then bite into the creamy dreamy guacamole and then the chewy gluten-free crust. This is the best pizza salad ever and it is full of pizzazz!

Pizza Party

If you are having a gathering at your home, a pizza party is a fun way to entertain a crowd. You can make the gluten-free pizza crust in advance and then just top with fresh guacamole and fresh veggie and herbs before your guests arrive. Slice and serve with your favorite beverages for the evening. Do you like the idea of an interactive meal for a party?  Be sure to try our Middle Eastern Party Feast and our Simple Spicy Hot Pot.

Topping Suggestions

The best part of this little pizza is the PIZZAZZ is all up to you. You can add whatever pizza topping your little heart desires. I think fresh and bright flavors and colors work the best. I added fresh spinach, cucumbers, tomatoes, sweet red bell peppers, fresh chopped parsley, basil and even some black olives. With so many fresh delightful toppings, I did not even miss the chewy dripping cheese and fat laden meats of regular pizzas.

Do you need this wholly guacamole pizza pizzazz ready in a flash? Then cut some corners and I will not tell a soul. Instead of making homemade pizza crust and guacamole from scratch, buy the pre-made and cut your time in the kitchen down to just 10 little minutes. I have to make everything from scratch as I live here in Hong Kong where many modern conveniences are not available or difficult to navigate to. I also cannot have eggs so need to use a binding replacement such as flax seeds and that is why I make my pizza crusts from scratch.

Don't forget about our delicious Muffuletta pizza and DIY Pizza Party recipes that will be surely make your family and friends happy.

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Wholly Guacamole Pizza Pizzazz

Wholly guacamole pizza pizzazz is lactose free, gluten free, vegan and a fun idea for hosting a party. It is like eating a dip, a salad and a pizza all at the same time.

Course Appetizers/ Snacks, Mains

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Resting time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 438kcal

Author HWC Magazine

Ingredients

Gluten Free Pizza Crust (or you can buy a gluten free pizza crust mix)

• 1 tablespoon flax seeds
  ground
• 500 grams gluten free bread mix
  (I used Bob Red Mill but use whatever one your like or try a mixture of rice flour, tapioca flour and corn flour or whatever you like)
• 1.5 teaspoon salt
  
• 4 teaspoon yeast active dry
• 1 teaspoon sugar
  
• ¼ cup olive oil
  
• ¾ cup water
  about 110 degrees
• ⅛ cup sesame seeds
  

Guacamole

• 3 avocados
  split in halved, seeded and peeled
• 2 tablespoon lime juice
  
• 1 clove garlic
  peeled and minced
• ⅛ cup onion
  peeled and chopped finely
• ½ jalapeno
  chopped finely (amount to taste and desired heat level)
• salt
  to taste

Pizza Toppings

• ¾ cup spinach
  fresh baby
• ¾ cup cucumbers
  thin slices seedless
• 1 cup tomatoes chopped (cherry tomatoes would be lovely here)
  
• ½ red bell pepper
  chopped
• ¼ cup olives
  black or green - optional
• ¼ cup parsley
  chopped - optional
• ¼ cup basil
  (whole leaves or chopped whatever you like) - optional
• salt and black pepper to taste

US Customary - Metric

Instructions

• Preheat oven to 450 F or 232 Celsius.
• Make the pizza crust: Mix the ground flax seeds with 2 tablespoons of water and stir together. (this is your binding agent as I cannot eat eggs- also great option if making this for your vegan friends) Set aside
  
• In a small bowl combine the yeast, ½ of the warm water and sugar. Set aside for 5 minutes to allow the bubbles to form.
• In a large bowl combine the dry ingredients such as flours and salt and add the yeast mixture, ground flax seed mixture and oil and mix. Slowly add the remaining water just until the dough pulls together into a ball.
• Set aside in a warm place for about an hour and let it rise.
• I do not have a pizza stone but if you did that would be great. I placed a little parchment paper over my baking tray and then pushed out the dough with my hands and then placed a second piece of parchment paper on top and rolled it out with a rolling pin. Toss a few sesame seeds on top.
• Bake in oven for about 20-25 minutes or until the edges are crispy and golden. Remove from oven and allow to cool to room temperature or just slightly warm.
• Make the guacamole dip while your pizza crust is baking. In a medium bowl add the avocados and mash with fork until you remove most of the lumps, add lime juice, garlic, onion, jalapeño and salt together until mixed. Set aside.
• Assemble the pizza: Spread the guacamole over the baked and slightly cooled pizza crust. Garnish with spinach, cucumbers, tomatoes, red bell pepper, tomatoes, olives, parsley and basil, season with salt and pepper and add any little fresh topping that your little heart desires.
• Eat and enjoy!

Notes

If you are short on time, you can use pre-made flatbreads.

You can kind find gluten-free pita breads on the market.

Or if you do not have sensitivities to gluten, you  can use ready made pizza crust to save time. 

All toppings are optional. Have fun and use whatever you like in your crisper. 

Nutrition

Serving: 1g | Calories: 438kcal | Carbohydrates: 62g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Sodium: 1267mg | Potassium: 547mg | Fiber: 8g | Sugar: 2g | Vitamin A: 994IU | Vitamin C: 26mg | Calcium: 199mg | Iron: 4mg

The post Wholly Guacamole Pizza Pizzazz appeared first on Healthy World Cuisine

Onigiri vs Onigirazu

Have you ever enjoyed a Japanese onigiri? Onigiri are Japanese sushi rice balls stuffed with items like tuna and mayo, pickled plums, bonito flakes, sesame seeds, furikake seasoning, etc. and are shaped into a small triangle and then wrapped neatly and tightly with a nori leaf. These are delicious but very VERY small little treats that you can pick up at any market or even at the 7/11's in Japan and around Asia.

An Onigirazu is the large sandwich sized portion of an onigiri.

Wasabi Mayo Crab Onigirazu

Some brilliant person created what they call an onigirazu, which is a LARGE sized onigiri that can fit lots of fun fillings and the perfect sized treat for lunches or bento boxes. Brilliant, I tell you as these treats are sandwich sized. The onigirazu craze is hitting Japan like a storm.

Come and join the craze with this delicious unique sandwich that you can really stuff with anything your little heart desires. I have seen onigirazu stuffed with yakitori (grilled chicken), tonkatsu (breaded pork cutlets, sushi, fried eggs, vegetables and you name it. Today, I wanted to share with you a fun and easy wasabi mayo crab onigirazu.

Ingredients

I love the layers of flavors in the wasabi mayo crab onigarizu starting with crisp outer layer of seaweed (nori/laver) and then the tender and filling short grained Japanese rice, spicy wasabi mayonnaise, sweet gluten-free crab meat, bright yellow crisp diakon radish pickles and many fresh vegetables.

You can use fresh steamed crab picked over for shells. I used a gluten-free brand of imitation crab meat, like in our Thai Crab Avocado Salad, or you could even used tinned crab if you wish. I just happen to like daikon pickles but really any tart and savory pickle will be beautiful in this wasabi mayo crab onigirazu.

Wasabi Mayonnaise

Wasabi mayo is just made with 2 ingredients

1. Wasabi paste
2. Kewpie Japanese mayonnaise

If you cannot find wasabi, you can substitute horseradish sauce. You do not need to use the Kewpie brand mayo as any one in your refrigerator will work well.

Nori

Nori is dried seaweed and some of you may know it as laver. I like to use the full large sheet so you can fill with more exciting fillings. You can find the nori leaves in any Asian food store or in the Asian food section of your market.

If you cannot find nori leaves then of course you could still make a modified onigirazu with a large tortilla, collard greens, etc.

Bento Box Craze

When we used to live in Japan. I used to have to make a bento box for my youngest son every day for school and I sure wish I new about these onigirazu back then.

Of course, you do not need to garnish your treats with bumblebees, flowers and ladybugs but you sure win some style points with the other kids if you do. Have fun with this Wasabi Mayo Crab Onigirazu recipe.

Tips for Success

• Japanese short-grained rice works best as this rice is sticky and holds shape in the Wasabi Mayo Crab onigirazu.
• I also use a plastic wrap to help tightly seal the onigirazu together and it is nice to make them the night before or in the morning before so that the onigirazu hold together well.
• Also if you wet your knife with a little water or rice vinegar before you slice your onigirazu in half it will prevent your knife from sticking.

How to Assemble?

Practice makes perfect when assembling your wasabi mayo crab onigarizu so be patient with yourself. It is not really too hard if you remember these 4 basic steps.

1) Place your nori sheet on your table on an angle so it looks like a diamond.
2) Use ½ cup cooked rice for the bottom, press down, fill with crab, wasabi mayo and vegetables evenly, among the four onigarizu.
3) Place a final ½ cup of top of all of your fillings
4) Pull up the sides of the nori and fold like an envelope and tightly wrap saran wrap to hold onigirazu together.

Japanese Picnic Recipes

Tuna Mayo Rice Balls

Super Easy Crab Salad

Sesame Burdock Root Salad

Japanese Crispy Rice Onigiri

Lemon Diakon Radish Refrigerator Pickles

Soba Noodle Salad with Yuzu Dressing

Now of course some delicious Magic Matcha Bars are just the perfect sweet ending to this delicious picnic lunch.

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Wasabi Mayo Crab Onigirazu

Wasabi Mayo Crab Onigirazu is a fun sandwich made with Japanese sushi rice, crab meat and fresh vegetables topped with a zesty wasabi mayo and folded over with a nori (seaweed) wrapper to be enjoyed as a picnic lunch or in a bento box.

Course Mains

Cuisine Japanese

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 441kcal

Author HWC Magazine

Ingredients

• ½ cup mayonnaise
  We used Kewpie.
• 1 teaspoon wasabi
  
• 4 sheets plastic wrap
  a little larger than the size of the nori dried seaweed sheet
• 4 sheets nori (dried seaweed/laver)
• 4 cups rice
  cooked and cooled short grained Japanese sushi rice
• 6 oz crab meat
  either imitation crab, real crab picked over for shell or canned crab.
• 16 slices diakon pickles thin sliced or any other pickles of choice
• 36 slices cucumbers
  with peel (or other vegetables of choice like super thin slices of carrot, celery, purple cabbage, etc)
• 4 toothpicks (use as a marker to know which way to cut the onigirazu)

US Customary - Metric

Instructions

• Mix together mayonnaise and wasabi. Set aside.
  
• Place a sheet of plastic wrap a little bit larger than nori leaf (dried seaweed sheet) on your working surface. Lay your nori leaf (dried seaweed sheet) on an angle with a corner pointing up (in a diamond shape) with the non-shiny side facing up and the shiny side facing down.
  
• Place about ½ cup cooked rice into a thin layer shaped into a square in the middle of the nori leaf (dried seaweed). (Wet your fingers with a little rice vinegar to prevent the rice from sticking to your fingers, if you wish)
  
• Place 3 slices of imitation crab meat (or real steamed crab meat) in an even layer across the top of the cooked rice, which is lying on top of the dried seaweed sheet. Press down slightly with your fingers. Drizzle ⅛ cup of wasabi mayo on top of crabmeat.
  
• Place a thin layer of sliced cucumbers and then thin layer of sliced Japanese daikon pickles (or maybe a fried egg instead for that bright yellow color) on top of the crab layer.
  
• Layer on top about ½ cup of cooked Japanese short grain rice and shape flat and into a square. Press down slightly.
  
• Take note of which way your ingredients are laid out before you fold up your onigirazu. (The goal is to cut your wasabi mayo crab onigirazu so that you see a pretty cross cut of your sandwich displaying all of the colorful fillings) Gently fold up to opposite ends of nori leaf up and around the sides of the onigirazu so the points or the ends of the nori leaf cross at the top. Then take the other edge of the nori leaf and gently pull up the other two sides and cross until the edges meet up at the top. Place the toothpick in the direction (just gently lay on top as a reference tool) that you will be cutting the onigirazu to show case the ingredient layers. Finally, wrap the wasabi mayo crab onigirazu firmly and tightly with the plastic wrap and place in the refrigerator until ready to serve or at least 30 minutes.
  
• Remove the plastic wrap. Wet your sharp knife with water or rice vinegar (to make it easier to cut) and cut your wasabi mayo crab onigirazu in the same direction of your toothpick marker. Place your delicious wasabi mayo crab onigirazu into your bento box with other treats and enjoy on your next picnic or work/school lunches. Enjoy!
  

Notes

You can use any additions you want in your onigirazu such as other colorful vegetables, left over chicken instead of crab, or even a fried egg instead of Japanese pickles.

Prepare and layer each of the onigirazu sandwiches in an assembly line fashion to speed up the process.

Practice makes perfect when assembling your wasabi mayo crab onigarizu so be patient with yourself. It is not really too hard if you remember these 4 basic steps.

1) Place your nori sheet on your table on an angle so it looks like a diamond.
2) Use ½ cup cooked rice for the bottom, press down, fill with crab, wasabi mayo and vegetables evenly, among the four onigarizu.
3) Place a final ½ cup of top of all of your fillings
4) Pull up the sides of the nori and fold like an envelope and tightly wrap saran wrap to hold onigirazu together.

 

Nutrition

Serving: 1g | Calories: 441kcal | Carbohydrates: 46g | Protein: 13g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 537mg | Potassium: 237mg | Fiber: 1g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 1mg

The post Wasabi Mayo Crab Onigirazu appeared first on Healthy World Cuisine

Weekend Traditions

Friday nights deserve a pizza party, don't you think? When we used to live back in the States, we used to have a tradition with our neighbors to have pizza together on some Friday nights and I want to keep that tradition alive.

Cheaper than Eating Out!

Here in Hong Kong, pizza is like a million dollars a slice and then usually has tentacles and/or corn on it. Yes, really!

So you must have a DIY (Do it yourself) plan or I promise you will be sorry.  Yokohama, Japan had the same issue but four times more expensive. We were planning on having a gathering, so we ordered 4 large pizza's. Our bill came to 13,800 yen. Yes over $120 USD for 4 pizzas. Really!!!!

Topping Ideas

DIY Pita Pizza Party is much more economical and everyone gets to make their pizza just the way they like it. We are huge fans of interactive meals like our our Baked Potato Bar and Middle Eastern Party Feast. The kids have a blast and get show their creativity.

Your friends are excited to come over and join in on the fun and might be persuaded to help with clean up after a couple of glasses of wine. Win-Win situation! So what are you waiting for?

Favorite Topping Ideas

• grilled chicken
• olives
• roasted red peppers
• artichokes
• traditional pesto
• 3 Minute Vegan Sun Dried Tomato Pesto
• feta cheese
• mozzarella
• pepperoni
• grilled veggies
• mushrooms
• and the list goes on...

Interactive Dinner

I love the low fuss and casual gatherings. Everyone can let their hair down and have some fun and make their own Pita pizzas. Perfect way to get the party started.

• Line up all the items on the kitchen or dining room table and let everyone help themselves.
• Many times I don't even take the items out of the jar...after all this is a casual affair.
• Some of the items like the onions, olives or bell peppers I like to chop or slice and then place in the bowl.
• Don't look at this long list of ingredients and panic as you can pick and choose only the toppings you want for your DIY Pita Pizza Party.

Topping Example

This is not so much of a recipe but more of a list of items that are on these tasty set of pizzas. I keep everything low maintenance and just open up my jars and lay things out on the table and let everyone fend for themselves.

Lets take this beauty right here... This DIY Pita Pizza was made with sun-dried tomato pesto, grilled chicken, olives, onion slices, mozzarella, basil, pepper and a drizzle of olive oil.

Or how about this little number with basil pesto, grilled chicken, mozzarella cheese, red onions and red pepper flakes.

Loaded!

This one here I call the" Everything You Got DIY Pita Pizza". It has both basil and sun-dried tomato pesto, grilled chicken, both green and black olives, red onions, mozzarella, feta cheese, parmesan cheese, basil, red pepper flakes, pepper and the kitchen sink.

Kid Version

For the kids, I like to have plenty of red pizza sauce, mozzarella cheese and some pepperoni.

Special Dietary Needs

I like to use whole wheat pita breads and for the gluten-free and dairy free friends. For our diabetic friends, I love to have a huge bowl of lettuces and a delicious Italian dressing and then they can just go wild adding all their pizza toppings to their own DIY salads.

What are you favorite pizza toppings? Come and join us for a fun DIY Pita Pizza Party.

More Delicious Pizza and Sandwich Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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DIY Pita Pizza Party

DIY Pita pizza party puts a smile on everyones face as they pile on their own toppings of grilled chicken, pestos, olives, fresh basil, feta or whatever your heart desires on top of a whole wheat pita bread and then baked to perfection.

Course Mains

Cuisine Italian

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 4

Calories 650kcal

Author HWC Magazine

Ingredients

Grilled Chicken Breasts

• 4 chicken boneless skinless breasts
• 2 tablespoon olive oil
• 1 teaspoon basil
• salt and pepper to taste
• 2 cloves garlic chopped finely
  

Pizza crust and seasonings

• 4 pita breads 1-2 per person (I used whole wheat)- (at least 3-4 if serving growing teenage boys)
• ⅓ cup olive oil in a little bowl with a brush
• garlic powder
  just leave out the spice container
• basil
  just leave out the spice container
• red pepper flakes
  just leave out the spice container
• salt and pepper just leave out the spice container

Pizza toppings

• 8 oz basil pesto
  optional
• 8 oz sun dried tomato pesto
  optional
• 8 oz red pizza sauce
  optional
• 8 oz olives black or green sliced - optional
• 8 oz artichokes sliced - optional
• 1 cup bell peppers chopped (fresh or roasted) optional
• ½ cup onion chopped - optional
• 4 oz feta
  crumbled - optional
• 8 oz mozzarella
  grated - optional
• ¼ pound pepperoni
  sliced really thin - optional
• fresh basil large handful washed and removed from stem - optional

US Customary - Metric

Instructions

• Slice your chicken breasts in half lengthwise and drizzle with olive oil, basil and salt and pepper on both sides. Pre-pare your grill. You can grill your chicken either on your outdoor grill or indoor grill pan. As you have cut your chicken thinner it should only take about 3 minutes on each side or just until the juices no longer run pink. (Do not overcook your chicken as they are going to baked as well on top of the pizza) Once cool enough to handle, slice thinly and set aside and keep warm.
• Preheat oven to 200 degrees celsius ( 390 degrees F) with a baking pan or a pizza stone heating up inside the oven.
• Assemble your DIY Pita Pizza Party items out on the kitchen counter/dining room table so it is easy for your guests to help themselves. Set out pita breads, olive oil, garlic powder, basil, red pepper flakes and salt and pepper. Then also set up your pizza topping such as your basil pesto, sun-dried tomato pesto, red marinara pizza sauce with spoons inside so that your guests can layer on their sauce of choice. Next lay out your jars or little bowls of chopped olives, artichokes, sliced grilled chicken, chopped bell peppers, onions, feta, mozzarella, pepperoni, fresh basil and/or whatever your little heart desires. I know that if I could find some spicy yellow banana pepper rings here in Asia that would have also been on my list too.
• Have your guests assemble their DIY Pita Pizza and then pop them in the oven for about 8-10 minutes or until the cheese is melty and slightly golden. I was able to bake 6 pita pizzas at a time but it depends on how big your oven is.
• Place your delicious baked DIY Pita Pizza on a cutting board and slice into fourths. Serve along with a big tossed salad and a little vino and enjoy!

Notes

For our diabetic friends, I love to have a huge bowl of lettuces and a delicious Italian dressing and then they can just go wild adding all their pizza toppings to their own DIY salads. 

Nutrition

Serving: 1g | Calories: 650kcal | Carbohydrates: 37g | Protein: 45g | Fat: 31g | Cholesterol: 140mg | Sodium: 1603mg | Potassium: 1550mg | Fiber: 4g | Sugar: 2g

The post DIY Pita Pizza Party appeared first on Healthy World Cuisine

Oh yeah! Now that's a chicken fajitas slider sandwich! You best arm yourself with a handful of napkins as these little babies are juicy and delicious.

Best Hash Tag for our Stove Top Chicken Fajitas Sliders

After my eldest son took at least a million photos of his chicken fajitas sliders and posted them on instagram, facebook, you know all the usual social media platforms.  He finally took his first bite.  He said "Mom, these are good, I mean REALLY good" Well that about made my day! Not only do I have someone that understands the importance of getting that perfect photo before you take that first bite but he is also turning into a foodie. I am sure you can probably search for his Chicken Fajitas Sliders on instragram under the hashtags such as #sickofwaiting3hourswhilemymomgetsagoodphototosoIcaneatmydinner... or something like that.  I love my boys!

Gluten-Free

This recipe evolved out of necessity. I was in the process of baking my Gluten-Free Herbs de Provence Buns and I also wanted to make slow cooked pull apart chicken. I have been craving that lately since the temperatures are a little cooler. You can't set the oven to be two completely different temperatures at the same time. No, I do not have a double oven, only in my dreams. I also do not have a slow cooker. I really had a hankering for some slow cooked chicken and needed to get it going soon as it usually takes hours to cook. Hmmm..... brainstorming....

Stove top

Then wahla, the whole concept of poaching came to mind well kind of a kicked up poaching on the stove top. I started out with a wee little bit of a marinade time with lots of delicious TEX Mex spices while I caramelized some onions and garlic in a pan. I performed a quick pan sear of the chicken on both sides for a little color. Then I added some chicken broth and more seasoning and let it simmer for about 45 minutes and it was fall apart perfectly tender and delicious. I used chicken tenders as that is what I had on hand but you could also use chicken breasts.

Just on a side note, if you are looking for some new and ingenious ways to disguise your turkey meat leftovers, all you would need to do is to warm up a few slices of turkey with a little turkey juice and some Tex Mex spices and you are in business. Turkey Fajitas sliders would be awesome!

Slow Cooker Options

If you have a slow cooker, then you can add everything except reduce the liquid by half and cook on low before you leave for work and when you come home you will have a pot of chicken deliciousness waiting for you.

Toppings Unlimited

You can't have a fajitas without all of the delicious toppings so I quickly grilled some onions, tri-colored peppers and even some jalapeños. I made some quick and delicious black bean acme salsa, prepared some rocket, avocado slices and con queso cheese for my boys (Hold the cheese for dairy-free or vegans).

You can eat these delicious chicken fajitas sliders in a flour or corn tortilla or can try one of my Gluten-Free Herbs de Provence Buns  or just one of your favorite store bought buns.

I could just eat the chicken fajitas mix by the forkful right out of the pan but the toppings on the fajitas really make this sandwich up and over the top- literally speaking. This chicken fajitas slider sandwich is a mouthful. This dish is super easy to prepare. However, cut yourself some slack over the holidays and buy already prepared salsa, guacamole and your buns or wraps or other toppings from the market already prepared and the rest is a breeze. The only real issue is how your going to get that piled high sandwich in your mouth. Where there is a will, there is a way!

If you want to make my homemade salsa from scratch it really is a breeze especially if you have a food processor. I use a pre-made taco mix that you can get in the grocery store to save time but you can make your own and check out Gimme Me Some Oven's DIY Homemade Taco Seasoning. 

Will you be entertaining out of town guests for several days  before or after the holiday? Stove Top Chicken Fajitas Sliders can be served up buffet style and let everyone help themselves. I think they will love it so much they will all volunteer to help with clean up. Well that would be lovely don't you think?

More Delicious TEX MEX Recipes

Best Chicken Tortilla Soup

Shrimp Burritos with Creamy Poblano Sauce 

Baked Cheesy Salami Wrapped Jalapeños

How to Make the Best Turkey Taco Lettuce Wrap

Chicken Enchiladas with Fire Roasted Poblano Peppers

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Stove Top Chicken Fajitas Sliders

Stove Top Chicken Fajitas Sliders are made with pull apart stove top chicken on a gluten free homemade bun, piled high with grilled peppers, onions, jalapeños, black bean salsa and avocados.

Course Mains

Cuisine Tex Mex

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 373kcal

Author HWC Magazine

Ingredients

Stove Top Pull Apart Chicken

• 1 onion
  peeled and chopped
• 2 cloves garlic
  peeled and minced
• 2 tablespoon olive oil (1 tablespoon for onions to sauté and 1 for the marinade)
  
• 1.25 pounds chicken tenderloins
• 1.5 tablespoon taco seasoning
• 2 cups chicken broth
  
• salt and pepper
  to taste
• 2 tablespoon lime juice
  

Tex Mex toppings

• 1 tablespoon olive oil
• 3 bell peppers
  sliced in circles on the side (I used red, green and yellow bell peppers)
• 1 onion
  peeled and sliced in circles
• salt and pepper
  to taste
• 1 avocado peeled and sliced in wedges (sprinkled with a little lime juice to prevent browning)
• 1.5 cups rocket
  (arugula) or lettuce of choice

Black Bean Acme Salsa - optional (skip this step and can use jarred salsa if desired)

• 3 tomatoes chopped
• ¼ onion peeled and chopped
• 1 garlic
  peeled and minced
• ⅓ cup cilantro
  (coriander) chopped
• 2 tablespoon lime juice
  
• salt and pepper
  to taste
• 1 jalapeno
  deseeded and chopped - optional
• ½ cup corn
  
• ½ cup black beans
  

Sandwich Buns

• 8 Gluten-Free Herbs de Provence Buns or can use gluten-free flour tortillas

US Customary - Metric

Instructions

• Place 1 tablespoon of olive oil in a large pan or dutch oven that has a lid and sauté onions and garlic until translucent and aromatic. In the mean time, place your chicken tenderloins in a bowl or plastic bag and add 1 tablespoon of olive oil, taco seasoning  (or make your own homemade taco seasoning) and shake or stir to coat the chicken with the marinade. By this time, your onions should be cooked perfectly. Sprinkle with a little of fresh lime juice. Keep warm.
• Place your chicken breast in the pan with the onions and do a light sear on both sides, just to give it a little colour. Add the chicken broth to cover and salt and pepper to taste. Place the lid on top just until it boils and then turn down to a low simmer. Cook for about 30 minutes or until fork tender. Shred chicken and let simmer for about another 10 to 15 minutes in the delicious juices.
• While the chicken is cooking, prepare the toppings. 1) Saute the bell peppers and onions with a little bit of olive oil and season to taste just until a little golden brown on the edges but still a little crispy. Set aside. Slice your avocado and sprinkle with a little lime juice to prevent browning.
• Make your homemade black bean acme salsa. (If purchasing salsa from the store just skip to step 5)  In the food processor add chopped tomatoes, onion, garlic, cilantro, lime juice, salt and pepper and jalapeño (or to taste or desired heat level) and chop in food processor until coarsely chopped. Stir in corn and black beans. Taste and adjust seasoning as desired.
• Assembly- Place your opened bun (tortilla) on your plate. Add a layer of delicious stove top pull apart chicken. Then add some black bean acme salsa, a layer of sautéed bell peppers and onions, avocado slices, (con queso cheese if not vegan or dairy-free) rocket, and anything else your little heart desire. Finally add the lid to your bun. Enjoy!

Notes

Feel free to substitute the gluten-free bun with a gluten-free flour tortilla or whatever you desire. You can store the stove top chicken in the refrigerator up up to 3 days in a sealed container or up to 2 months frozen. Just heat and eat. 

Nutrition

Serving: 1g | Calories: 373kcal | Carbohydrates: 43g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 724mg | Potassium: 579mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1588IU | Vitamin C: 69mg | Calcium: 44mg | Iron: 1mg

The post Stove Top Chicken Fajitas Sliders appeared first on Healthy World Cuisine

We usually always try to eat healthy but there are some times when the teenagers just need to have to have a little fun with a little sandwich making. We did after all use whole wheat bread and there are some vegetables on top...so that counts as healthy, right?

It all started out with a simple notion of making a bacon, lettuce and tomato sandwich (sammie) and then my eldest son started taking things out of the refrigerator. The kitchen counter was piled high with condiments and items. I knew right then, he might be a tad hungry...

However, I must let you know that even he could not eat the whole sandwich but only half. This sandwich is of epic proportions and could easily feed a family of four with a side salad for lunch or two adults for a hearty dinner. Bacon, according to my boys, needs to be its own food group so he added just a wee bit on his triple-decker sammie. You have to love boys!

This is my son's recipe and he deserves all the credit for this beautiful sammie. I was just his photographer and quality assurance taste tester. This triple-decker sammie gets two thumbs up from me.  I really like the combination of the grilled chicken, bacon, vegetables with the Japanese mayo and grainy mustard. It is really nice.

If you want to give this sandwich a try, feel free to use whatever you have on hand. You will want to make sure you have plenty of napkins on the table as just getting this sandwich in your mouth is a big feat due to its size! Once you take that first bite, you will be in love.

Summer is the perfect time to eat more casually. If there is any daylight left after you head home from work, you want to spend it outdoors. You could grill everything to assemble this triple-decker sandwich outside and even fry your egg and bacon inside a little piece of aluminum foil out on the grill. Instead of toasting your bread you could grill your bread. As a matter of fact, this sound like the perfect camper's gourmet meal.

I think some avocado and alfalfa sprouts would be lovely in this sandwich too but that is from a mom's perspective. My boys are meat lovers, but I love the vegetables. You could make this whole triple-decker sammie vegan by substituting the grilled chicken and meats with grilled tofu and vegetables.

I hope you have just as much fun creating your Three-Decker Sammie as we did. Take time and cook with your kids as the time you spend together is so precious.

More Delicious Sandwich Recipe Ideas

Breakfast Bap

Curried Tuna Salad Roll Ups

Wasabi Mayo Crab Onigarizu 

Stovetop Chicken Fajitas Sliders

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Triple Decker Sammie

Tripe Decker Sammie is the world's best Dagwood sandwich with  three layers of toasted whole wheat bread piled high with grilled chicken, chorizo, ham, fried egg, bacon, cheese, tomato, rocket, Japanese mayo and grainy mustard.

Course Mains

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 940kcal

Author HWC Magazine

Ingredients

• 1 chicken breast
  sliced in half lengthwise and marinated in a little olive oil, garlic, basil and paprika
• 6 slices bacon cooked (either on top of grill with aluminum foil or baked or fried on stove top
  
• 4 slices chorizo slightly grilled or pan fried
• 3 slices ham
  thin luncheon meat (slightly grilled or pan fried)
• 1 egg sunny side up either fried on stop top or on grill with aluminum foil
• 3 slices cheese
  cheddar or any kind you like
• 3 slices bread whole wheat slices (or whatever kind you like)
• 2 tablespoon grainy mustard
  
• 2 tablespoon mayonnaise (Japanese brand or any kind you like)
• ½ cup arugula
  (also known as rocket)
• 3 slices tomato

US Customary - Metric

Instructions

• Grill your chicken for about 3-4 minutes on each side or until the juices run clear. Cook the bacon until crispy and set on paper to drain the fat and set aside. Saute the ham and chorizo until just golden brown and fragrant and set aside. Make a fried sunny side up egg (my boys like theirs well done so I break the yolk during the cooking process) and set aside. You can cook up anything you want on your sandwich maybe you like grilled sliced beef or grilled vegetables whatever you like and have on hand will be perfect for your triple decker sammie.
• Toast the bread and spread with your favourite condiment or Japanese mayonnaise and grainy mustard. (Maybe you like HP sauce or ketchup or even horseradish sauce instead, have fun)
• Assemble to triple decker sammie: First place down a slice of toasted bread with the Japanese mayo and then put on the grilled chicken, then a slice of cheese on top so it will melt, then add some arugula (rocket) and then a layer of tomato (Salt and pepper) and then top with  a slice of toasted bread with Japanese mayo and grainy mustard on both sides. Next add your cooked ham and chorizo and then some more cheese and more arugula (rocket) then add your fried egg, crispy bacon and then finally top with your last slice of toasted wheat bread with one side Japanese mayo and grainy mustard spread on one side.
• Cut your epic triple decker sandwich in half on an angle or in 4 wedges and serve with your favourite olives and pickles. Enjoy!

Notes

If you are not dining with teenagers, a few slices of avocado are absolutely delicious on this sammie. 

Nutrition

Serving: 1g | Calories: 940kcal | Carbohydrates: 25g | Protein: 61g | Fat: 65g | Saturated Fat: 24g | Cholesterol: 275mg | Sodium: 1863mg | Potassium: 952mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1030IU | Vitamin C: 8mg | Calcium: 395mg | Iron: 4mg

The post Triple Decker Sammie appeared first on Healthy World Cuisine

Why you are going to love our Chicken and Parsley Pesto Calzone

You can put anything inside that you enjoy

Fun for weekends, gatherings and tail gaiting parties

Fast Easy pizza dough recipe

Delicious parsley pesto 

Today we are actually supposed to be enjoying Ko Cakes for this Chinese holiday (Chung Yeung Festival) but we love breaking all the rules.

What is the Chung Yeung Festival?

Chung Yeung Festival is grave sweeping day. in Hong Kong and a public holiday. People in Hong Kong are supposed to be engaging in age-old practices of ancestor worship. However, we all really know that everyone just takes the day to catch up on sleep.

According the to HK Tourist Board, during the Chung Yeung Festival, it is popular to hike to the city’s high points on this day, as it’s believed this will bring good luck. This custom is rooted in a Han dynasty (202 BC – 220 AD) legend in which a soothsayer advised a man to take his family to high ground for the ninth day of the ninth moon. The man complied and the next day discovered that all the inhabitants of his village had been slaughtered, while he and his family had been spared by leaving for the hills.

What are "Ko" Cakes?

In Hong Kong, people go to the great outdoors for a picnic on this day, with many people eating special cakes called ‘ko’. The name sounds similar to ‘high’ or ‘top’ in Chinese and people eat them in the hope of being promoted to high positions. I guess my teenagers had other plans other than eating Ko cakes. A much bigger and savory huge pie like idea....

While we were off walking the dog, my teenage boys had invaded Healthy World Cuisine and it looked like a tornado blew through it.

They have not even started cooking yet and we have a mess. They have torn up the kitchen upside down looking for something fun and filing to eat. They have slept through breakfast so want lunch instead. Ayahhhh Teenagers!!!

Some of the most interesting things can be made when you don't have alot in your refrigerator or pantry. Creative solutions come alive. We made hearty grilled chicken and parley pesto calzones topped with green bell peppers, onions, mozzarella cheese, salami pepperoni and spices.

What can you put inside a Calzone?

You can fill your calzones with whatever your little heart desires but this just happens to be what was available on our pantry shelves and refrigerator today. We also added grilled chicken, bell peppers, grilled onions, parley pesto and pepperoni before sealing up our calzone.

We made parsley pesto instead of basil pesto and it was fresh and delightful. Parsley is such an under used herb, don't you agree? Parsley has a fresh delicious flavor and is perfect in this calzone.

Making homemade pizza over the weekend is the perfect way to celebrate any holiday or festival.  Homemade calzones filled with every "Italian" delights might not exactly be traditional "Chinese" food but they sure are tasty and I am sure way more satisfying than a couple of little tiny fluffy "Ko cakes".

I love watching my boys think creatively in the kitchen. They really have a sense of flavors and what goes well together and they both are quite competent in the kitchen. However, they just are under the impression that there is some kind of secret fairy that cleans up after them. Today, the secret fairy shared her thoughts with her clueless teenagers and just like magic Healthy World Cuisine is spotless and clean.

More Pizza Recipe Ideas

Wholly Guacamole Pizza Pizzaz

DIY Pita Pizza Party

Muffuletta Pizza

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Chicken and Parsley Pesto Calzone

Hearty grilled chicken and parley pesto calzones topped with green bell peppers, onions, mozzarella cheese, salami pepperoni and spices.

Course Sandwiches, Pizza

Cuisine Italian

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6

Calories 738kcal

Author HWC Magazine

Ingredients

Pizza Dough

• 2.5 cups flour
  bread flour but can use all purpose flour as well
• 1 teaspoon sugar
  
• 1 package yeast
  dry
• 2 teaspoon salt
  
• ¾ cup water
  warmed to about 105F -110F
• 2 tablespoon olive oil and a little more for the bowl while resting

Pizza Toppings

• ½ pound chicken breasts cooked, pre-grilled (marinated in olive oil, basil, garlic, onion and salt and pepper)
  
• ¼ pound pepperoni
  thinly sliced or salami
• ½ cup green bell pepper
  chopped
• 2/2 cup onion
  chopped
• 1 cup mozzarella cheese
  grated
• dried chili peppers
  to taste- optional
• 1 tablespoon jalapeño peppers
  chopped - optional
• 1 tablespoon tomatoes
  ultra thin sliced Malaysian cherry tomatoes-optional
• 1 teaspoon Italian seasoning
  (basil, oregano, garlic, onion and dried sweet bell pepper)
• salt and pepper
  to taste

Parsley Pesto

• 1.5 cups parsley
  curly or flat
• 1 clove garlic
  chopped
• ¾ cup olive oil
  
• ½ cup parmesan cheese
  grated
• 1 teaspoon basil
  dried
• 1 egg
  beaten
• 1 teaspoon olive oil
  brush on top of calzone
• hot pepper flakes to taste- optional

US Customary - Metric

Instructions

• Make the Pizza Dough: In a large bowl combine flour, yeast, sugar and salt and then add the warm water and olive oil. Mix well and then knead for about 5 minutes until soft and pliable. Place dough bowl in a oiled bowl and cover for about ½ hour or until doubled in size. (I also do not own one of those fancy kitchen aids with the dough hooks. So if you are like me, a fork works just fine and you can get a great finished product with a bit of kneading)
• Preheat the oven to 450 degrees F or 232 degrees Celsius. (If you happen to have a pizza stone, heat it up in the oven but if you are like me and do not have one this recipe works just fine on a cookie sheet)
• Gather up and prepare the calzone fillings. I sliced chicken breast, pepperoni-salami, chopped up green pepper and onions.
• Make your parsley pesto: In a blender add your parsley, garlic, olive oil, parmesean cheese, basil, hot pepper flakes and salt and pepper to taste. Blend until a nice bright green thin sauce. Set aside.
• Take your risen pizza dough and punch down until flat to get the bubbles out. Place your pizza dough on a greased cookie sheet. Spread the dough out into a 12 inch circle.
• On one half of the calzone pizza, spread a thin layer of the parsley pesto, all of your toppings like your chicken breasts, peppers, onions, pepperoni-salami, jalapeno peppers, tomatoes, mozzarella cheese and spices. Do not overload as you will have difficulty folding over and sealing your calzone. Leave at least one inch empty around the sides of the calzone to allow for sealing.
• Brush around the edges of the pizza with your egg wash. Pull over the empty side of the calzone over the side with all of the fillings and press down and around. I used the fold over technique to seal my calzone. You fold over the edge while holding on to the edge and then move along and fold over and new portion of the edge until it is sealed. You could also use a fork to seal the edges or whatever way works best for you.
• Brush the calzone with a little olive oil and seasonings of choice. My boys wanted dried red peppers but maybe you would like a little garlic salt or oregano.
• Bake calzone for about 15-20 minutes or until the crust is golden brown and it sounds like a thud when you tap it with your fork. (I know that sounds like odd advise but it really does make a thud sound when you tap it when it is perfectly cooked. )

Notes

You can fill your calzones with whatever your little heart desires but this just happens to be what was available on our pantry shelves and refrigerator today. We also added grilled chicken, bell peppers, grilled onions, parley pesto and pepperoni before sealing up our calzone.

Nutrition

Serving: 1g | Calories: 738kcal | Carbohydrates: 46g | Protein: 27g | Fat: 49g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 1427mg | Potassium: 435mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1572IU | Vitamin C: 33mg | Calcium: 243mg | Iron: 4mg

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