Sweet & Spicy Salsa Duo + Homemade Tortilla Chips

Happy Monday!  Today marks the 2nd month of my recipe contribution to A Dose of Paige.


On her blog, I share a delicious, unique twist on homemade salsa.  I created a duo that complements each other perfectly.  Sweet & Spicy – A Chipotle Black Bean & Sweet Watermelon Cucumber.  I also made my own homemade corn tortilla chips.  You’ll have to visit her site to see more pictures and get the recipe!  Click on the link below.

A Dose of Paige – Sweet & Spicy Salsa Duo



Thai Chicken Skillet Pizza

{Thai meets Pizza}


I was still hanging out on the organic band wagon with this delicious double spin on pizza.  Not only did I make it into an Asian dish, but I used my new cast iron skillet (thanks, Chuck Meyer) that I got for Christmas.  I used mostly organic ingredients.

The organic chicken I used was delicious.  It was so tender and moist even after cooking it on the stove and then again in the oven.  I was a little skeptical on how this recipe would turn out due to the odd combination.  However, it was so unique and tasty.

Cooked & sliced chicken

Cooked & sliced chicken

For the pizza dough, I opted to use bread flour instead of all purpose.  The bread flour gives the crust a chewier, a bit more airy texture.  Think deep dish pizza.  I don’t know the science behind it, but there was that moistness when bitten.  I definitely liked this version of the dough for this unique pizza.  If you want more of a classic crust, stick with all purpose flour and it will be a bit more dense.

The little bit of curry powder on the chicken gives it a wonderful aroma and delicious Thai flavor.  For the sauce, I used a combination of red curry paste, which has a very mild curry flavor, and soy sauce.  The sauce will sink in the crust while baking amplifying the tastes of Thai cooking.

Curry Sauce

Curry Sauce

This recipe requires a bit of work so if you are looking for a unique, but fast pizza recipe this isn’t the one.  If you are in the mood to experiment in the kitchen to ease some stress, then now we are talking.  There are a few steps in order to get to the end result.  The list of ingredients are all easily found in any basic grocery store so don’t be intimidated either – and try to buy organic when possible.

Crust Close up

So if you’re feeling adventurous and in the mood for a spicy twist on the classic ‘za give this one a whirl.

Thai chicken skillet pizza

Recipe by: Sara
Hands on Time:  45 minutes   ///   Cook Time:  1 hour   ///   Servings:  4   ///   Oven Temp:  500 degrees


For the dough **makes 2 crusts
2 3/4 cup bread flour
1 packet of yeast
1 1/2 cups warm water (105 degrees)
1 tsp garlic powder
pinch of white sugar
1/2 tsp salt

For the sauce:
1 Tbsp red curry paste
2 tsp soy sauce
1 tsp cilantro, chopped
1 tsp rice wine vinegar
1 Tbsp minced carrots
1/4 tsp sesame oil

For the pizza:
1 Tbsp peanut oil
1 chicken breast
1 tsp curry powder
1 Tbsp soy sauce
1/2 cup shredded cheddar cheese
3 green onions, sliced
1 carrot, shaved
1 lime
sesame oil

Directions [see below for step-by-step pictures]
1.  Combine the yeast with the warm water in a measuring cup and gently stir.
2.  Add a small pinch of white sugar and let sit for about 10 minutes.
3.  In a kitchen mixer fitted with a dough hook, add the flour, garlic powder, and salt.
4.  Slowly add in the water & yeast mixture.
5.  Mix on medium speed until a ball forms then mix an additional 2 minutes.
6.  Place dough ball into a greased bowl and cover tightly with plastic wrap.
7.  Let sit in a warm spot for at least 30 minutes.  Make sure the dough has risen.

While the dough rises:
8.  In a bowl, combine all ingredients for the sauce and stir until smooth.
9.  Mix together the soy sauce and curry powder [listed in pizza ingredient section] and pour over the chicken breast.
10.  Grill the chicken on the stove for about 5 minutes each side.
11.  Remove from heat and then slice.  The chicken may not be thoroughly cooked through and that’s OK!

After the dough has risen:
12.  Punch down the dough and remove from the bowl.
13.  Divide into 2 equal pieces.  Place one in fridge or freezer for another time.
14.  Heat the cast iron skillet over medium heat with the peanut oil.
15.   Gently push the dough into the skillet, making sure to push a bit up the edges.
16.  Use a fork to poke the dough which will allow steam to escape.
17.  Cook on medium-high heat for 8-10 minutes or until bubbles start to form.
18.  Smear sauce over the dough.
19.  Top with chicken and green onions.
20.  Bake in oven at 500 degrees for about 12 minutes.
21.  Top with cheddar cheddar and broil for 30 seconds.
22.  Remove from oven and top with shaved carrots and cilantro.
23.  Dip a piece of paper towel into the sesame oil and coat the crust as soon as it comes out of the oven.
24.  Squeeze with a bit of lime.
25.  Serve drizzled with a bit more soy sauce and Sriracha sauce, if desired.

Thai Chicken Pizza


Simple Spicy Asian Slaw


I may sound like a broken record, but once again I fell off the clean eating band wagon and am pulling myself back on.  This past weekend Bryan and I went out to dinner to celebrate our 3 year/Valentine’s Day.  Needless to say, I always struggle to be healthy when going out to eat especially for special occasions.  We shared an amazing caramelized bacon pimento cheese spread accompanied by homemade pretzel rolls, drank wine, and I smashed my face into a Seafood Risotto.  Langoustines & Shrimp with mushrooms and peas drizzled with a vanilla butter.  Omg.  Check out my instagram for the picture.


The one two three glasses of wine plus a few after dinner shots at the bar lead to.. well… a difficult Sunday.  Hangover city.  The only cure.  McDonalds nuggets + fries + fountain pop.  Not so clean eating.

So here I am again, yet another week gone and still struggling to stay on the clean eating train.  But similar to every Sunday I pledged to myself to go to the store, meal plan, schedule work outs, and stop being doughie.


I grabbed a head of cabbage (that was so cheap!!) and decided to try out an asian slaw.  I didn’t want to put too much into the slaw to keep it simple and all about the star of the show, the cabbage.  Now, I know that soy sauce contains a large amount of sodium (that’s why I used the low-sodium version, duh) and isn’t necessarily clean, but considering how great cabbage is for you it doesn’t matter.

I had the slaw as just a simple lunch and it kept me full for awhile.  It keeps well in the fridge and doesn’t even get soggy due to the thickness of the cabbage.  I ate it for several meals and even as a small snack.  Pair it as a side with any stir fry dish or pile it on top of some delicious fish tacos!  Yum.


Simple Spicy asian Slaw

Hands On Time:  15 minutes   ///   Cook Time:  0 minutes   ///   Servings:  4

1/2 head of green cabbage, cut into thin slices
3 Tbsp low sodium soy sauce
2 Tbsp fish sauce
1 tsp Sriracha (or more if you want really spicy)
3 Tbsp rice wine vinegar
1 tsp honey
1 Tbsp Sesame Ginger salad dressing
2 Tbsp cilantro, chopped
zest of 1 lemon
salt & pepper
sesame seeds (optional)

1.  In a bowl, combine all the ingredients except the cabbage & cilantro.  Whisk to thoroughly combine and season.
2.  Drizzle over the cabbage and stir in the cilantro and sesame seeds if you are using them.
3.  Place in fridge for about 30 minutes before serving.




Buffalo Chicken Lettuce Wraps

{a lucky pot}

When I started my job in the pharmacy I really liked how we had potlucks often to celebrate holidays, birthdays and achievements.  However, 1 & 1/2 years later I am starting to get a bit over them.  We seem to have them quite often and it can start to hurt my wallet.  I know I don’t HAVE to, but I always bring something delicious to share with my coworkers.  This was our second potluck in about a month and I was pretty creative for the last one {check out my Chicken & Waffle Bites Recipe}.  I wasn’t really in the mood to come up with an idea, get ingredients and make it after a long day at work and an intense workout class at Nth Degree.

Well, my idea of grabbing cheese and crackers for the potluck didn’t last long.  My coworker came to my desk and said “Sara, what are you making? I can’t wait because everything you make is so good and healthy too.”  Oftentimes, our potlucks are way doughie so I try to bring something not so doughie to fill my plate.  I told her I wasn’t feeling up for cooking and was going to just be like most of my coworkers and grab something at the store.  She said she would be willing to come up with an idea with me that we each could contribute to the dish.  I first thought a dip or maybe some snacks with a theme, but she suggested something more “food”.  I looked through a few of my blogspiration ideas and decided to go with a lettuce wrap.

It started with the idea to copy PF Changs Asian lettuce wraps then a taco lettuce wrap and finally I settled on a Buffalo Chicken Lettuce Wrap.  Nicole offered to bring the toppings (blue cheese, Ranch dressing, tomatoes, onions).  I was in charge of making the tasty chicken and lettuce.  I have made shredded buffalo chicken sandwiches for my family before and they always seemed to come out dry and one-dimensional.  I guess I hadn’t figured out the ideal way to cook the chicken yet.  Until now.  These wraps were delicious!  My coworkers (once again) enjoyed my dish and I told Bryan to expect these for dinner sometime soon.  The chicken was so juicy, the flavor perfectly spicy, and the wrap is pretty healthy (and cheap too!).

So here I am once again, not upset I went through the “hassle” of making something to bring to the potluck.  I know I complained (to my coworker about bringing something and the beginning of this post), but in the end I love cooking and the greatest joy of it is seeing people gobble it up.  I received several compliments on the wraps and I really appreciate all the kind words from my coworkers about my food.  When the next potluck rolls around I hope to remember this post and the feeling I get when people get all excited about what Sara is bringing to the potluck.  My lesson:  count my blessings.  I am so happy to know how to cook and cook pretty well :)  I plan to continue to make my dishes for potlucks simply out of happiness.


{Click here for the recipe}