5 Healthy Recipes For Every Cleveland Cavaliers Fan
It’s finally “next year,” right Cleveland sports fans? Below are some great recipes for your NBA finals watch party that you can enjoy without guilt! Go Cavs!
Smoked Whiskey Wings
2 dozen whole chicken wings
Kosher salt and freshly ground pepper
3/4 cup Only Sauce, (recipe below) plus more for serving, optional
1/4 cup whiskey (optional)
1 tablespoon sugar (or sugar substitute)
1/4 cup plus 2 tablespoons Dijon mustard
Only Sauce Recipe
2 tablespoons onion powder
2 tablespoons garlic powder
Two 6-ounce cans tomato paste
2 tablespoons paprika
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
Buffalo Chicken Meatballs
1 1/4 lb ground chicken
1/4 cup panko crumbs (you can use gluten-free bread crumbs)
1 large egg
2 scallions, chopped
1/3 cup finely minced celery
1/3 cup finely minced carrot
1 clove crushed garlic
kosher salt and freshly ground black pepper, to taste
1/3 cup Franks Hot sauce
finely chopped celery leaf for garnish (optional)
In a large bowl, combine the ground chicken, panko crumbs, egg, scallions, celery, carrot and garlic; season with salt and pepper, to taste. Using clean hands, mix until combined. Roll the mixture (1/8 cup each) into 26 round meatballs.
Place meatballs onto prepared baking sheet and bake until cooked through and golden, about 16 to 18 minutes.
Place the meatballs in a bowl, add the buffalo sauce and gently toss to combine.
Parmesan Cauliflower Bites
1/2 cup grapeseed oil
1 cup Panko* (use gluten-free ones)
1/4 cup grated Parmesan cheese (optional)
1 tablespoon Emeril’s Essence Creole Seasoning (or an Italian seasoning you like)
4 cups cauliflower florets
1/2 cup all-purpose flour
2 large eggs, beaten
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko, Parmesan and Emeril’s Essence; set aside. Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add cauliflower to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately.
1/2 cup basil, packed
1 small clove garlic
1 tablespoon pine nuts, toasted
2 tablespoons parmigiano reggiano (parmesan), grated (optional)
2 tablespoons olive oil
1 tablespoon lemon juice (~1/4 lemon)
salt and pepper to taste
1 pound shrimp, peeled and deveined
Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.
Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.
Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.
June 2, 2016
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