I adore asian cuisine and have had a number of favorite asian restaurants over the years. One tradition we have is to always go to an asian restaurant on New Year’s
Eve. The restaurant we’d been going to for probably 10 years one day suddenly closed the doors (the younger generation in the family didn’t want any part of the business). We located another good one and, unfortunately, it went under after being in business
for 20 years...tears running down my face at this point.
So for the last three years, we’ve tried one after another with little success. We stopped at yet another for lunch about six weeks ago, and COWABUNGA, we struck
gold! In addition to enjoying this newly-found gem, I’ve been inspired to get into the kitchen and start cooking some of my old favorite asian recipes and have tried a few new, as well.
Moving on to the task at hand. Once again, Allrecipes has partnered with al fresco for the month of September for the Allstars’ activities. The Allstars have been
asked to prepare three of the al fresco recipes already published on the Allrecipes site. Next comes the real challenge: each of us has been asked to create a custom recipe using al fresco chicken sausage. Hmmm, well let me think about this for less than
a nanosecond. Absolutely, I thought, I’m taking the asian route on this.
First, I have to tell you that I love sausage, just about any kind. I grew up in Cincinnati eating sausages and was thrilled one day when I found out about a “real”
German market in Sarasota that has all of my favorite sausages I ate as a kid. This is all homemade stuff, and this market is the major supplier to just about any restaurant serving German sausages on the west coast of Florida.
OK, I know all of those bratwursts, bockwursts, knockwursts, nurnberger sausages, etc. are not particularly healthy (actually, they’re totally unhealthy). When I
became more conscious about what I was eating, I decided to give chicken sausages a try. And I found out that I love them and have been eating them for the last 10 years. And I will say that I think they’re getting better all the time.
Al fresco is a very good brand, and I’ve enjoyed every flavor I’ve tried. In fact, I recently tried their sage and thyme breakfast sausage chicken links, and that’s
all that I eat now, they’re really that good. FYI, for anybody on Weight Watchers Plus, each breakfast link calculates to one point. This is the Allstars second time around with al fresco, so I was not disappointed to find out that it was chicken sausage
Sorry, got sidetracked there, so let me refocus. I wanted to create a recipe that was a little “outside the box” incorporating an asian twist. I’d never tried al
fresco’s teriyaki ginger chicken meatballs, so I thought let’s give it a try. First, I considered an asian pasta dish, but then noticed that I had a can of thin crust pizza dough in the fridge nearing its expiration date. So the decision was made...Asian
Meatball Flatbread was born. It’s also OK if you want to call it pizza, just thought I’d style it up a bit. It’s definitely crispy thin crust.
I put this recipe together this morning, prepared it for lunch, and was pleased with my first attempt. So there’s a photo below of what came out of the oven a little
earlier today. If you’re just a little bit curious, here’s the link to the recipe:
It's different, for sure, but it tasted pretty darn good. And PLEASE keep your fingers, eyes, toes, whatever, crossed that my newly-found asian restaurant doesn't
go out of business.
I am an Allrecipes Allstar Brand Ambassador (a voluntary position), and I'm not compensated for my work with Allrecipes.com. Products received from advertisers are only used for
experienced-based reviews on New Horizons in the Kitchen. The reviews, content and opinions expressed in this blog are purely the sole opinions of lutzflcat.