In the Kitchen With Hilary Lee

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Hilary Lee, a Midlothian resident, and originally appeared in the MidlothianNOW April 2015 issue.

Pepperoni Pizza Tots

  • 6 cups water
  • 1 2-lb. cauliflower, remove leaves and cut into florets
  • 1/3 cup coconut flour
  • 1 Tbsp. dried Italian seasoning
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt
  • 8 slices Applegate Pepperoni, diced
  • 2 large eggs
  • 1 24-oz. jar marinara or spaghetti sauce
  1. Place the water in a large pan and bring to a boil; add the cauliflower and let it cook for 4 minutes.
  2. Drain and let cool completely. Finely dice the cauliflower. Please note: You do not want to use your food processor, because it will make a puree which won’t work for this recipe.
  3. Add the diced cauliflower, coconut flour, the spices and pepperoni to a large bowl and mix.
  4. Add the eggs and mix until well-blended. Scoop out a large spoonful of the mixture, and shape into tots. Place tots on a baking pan lined with parchment paper.
  5. Place in your oven at 350 F for 45-50 minutes and serve with a marinara sauce. 

 

Ginger Chicken

  • 1 Tbsp. coconut oil
  • 1 small yellow onion, diced
  • 1 piece fresh ginger, roughly 1-inch wide x 2-inches tall x 1/2-inch thick, peeled and sliced
  • 1 1/4 lbs. chicken legs
  • 1/2 tsp. black pepper (optional)
  • 1/2 tsp. sea salt
  • 2 Tbsp. red onion, diced
  • 1 stalk green onion, chopped (optional)
  1. Combine the coconut oil, chopped yellow onion and ginger in a skillet over medium heat and cook for 3 minutes.
  2. Place the chicken legs in the skillet; add seasonings. Cover with a lid. Turn the heat to low and allow to cook covered for 35-40 minutes.
  3. The chicken legs will release water creating a gingery sauce. Throw in the red onion for the last 3 minutes of the cooking time.
  4. For more color on the chicken, remove them from the skillet and broil for 3-5 minutes and return to the pan.
  5. Top with chopped green onion, if desired, and enjoy!

 

Banana Berry Oatmeal Bake

  • 2 cups old-fashioned oats (or steel cut)
  • 3/4 cup natural maple syrup
  • 1 Tbsp. cinnamon
  • 1 tsp baking powder
  • 1 cup raspberries (divided use)
  • 1 cup walnuts, chopped
  • 2 cups unsweetened almond milk or coconut milk
  • 1 large egg
  • 1 Tbsp. vanilla extract
  • 1 banana, peeled and sliced
  1. Preheat oven to 350 F. In a large mixing bowl, combine the oats, syrup, cinnamon, baking powder, half of the raspberries and walnuts; mix well.
  2. In a separate bowl, combine the milk, egg and vanilla. Stir until the egg and vanilla are totally beaten in.
  3. Spray a brownie pan with cooking spray, olive oil or coconut oil, anything to keep this concoction from sticking to the pan. Spread the oatmeal mixture out evenly in the pan. It will seem super thin, but it will turn out fine.
  4. Pour the milk-egg-vanilla mixture evenly on top. Shake the pan a little if you need to get the milk to settle in.
  5. Top with the remaining raspberries and banana slices; put it in the oven for 35-40 minutes. Let it cool awhile before serving.