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Tonight we had pizza on the grill. I have been experimenting with grilled pizza and the latest ones were quite good. It’s easier than you think and a fast dinner. I start with refrigerated dough and pizza sauce in a jar. I am posting Brett’s recipe for pizza dough for those who want to make their own. It is the best I have tasted and is made perfectly in a bread machine.
1. Buy a 1 pound bag of refrigerated pizza dough. Our Super Wal-Mart carries it in the deli. The cost is less than a dollar. You could also use the Pillsbury refrigerated pizza dough or your personal recipe. It will make 2 thin crust pizzas.
2. Divide the dough into two equal portions. Dust a cookie sheet with cornmeal. Roll out the dough and pull it to about an 8” X 10” rectangle. Don’t worry if it isn’t perfectly shaped. The irregular shapes of this pizza give it character.
3. Preheat the grill and rub it with a paper towel soaked in a few tablespoons of olive oil. This keeps your pizza from sticking. The grill is ready when the temperature reads 300 – 350.
4. Chop and prepare all of your toppings. These pizzas cook fast. It’s important to have the toppings ready to go. I also suggest that you microwave green peppers or raw vegetables for a minute or two until tender crisp. Grilling does not completely cook veggies. The same applies for any raw meat like hamburger or sausage. It needs to be fully cooked before it goes on the pizza.
5. Lightly drizzle olive oil on the crusts. Slide them off the cookie sheets onto the hot grill with the oiled side down. Lower the cover and allow them to cook 3-4 minutes. Check periodically to see if they have browned.
6. After the crusts have browned on the first side, turn them over and drizzle olive oil on the crusts. Add some chopped garlic. Garlic in a jar works perfectly. Top with canned pizza sauce (or your favorite recipe) and toppings of your choice. Finish with finely grated mozzarella cheese and sprinkle some Italian seasoning to finish it off.
7. Close the grill cover and allow to bake for about another 3-5 minutes. Check occasionally to see that the cheese has melted and the crust has browned. Cooking time varies by grill. Adjust the times accordingly and watch them the first time you try this recipe.
8. You will be surprised have crusty and tasty these backyard pizzas taste.
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(No Ratings Yet) Loading ...This is our favorite for Saturday night pizzas at home. I can’t recsll the origin but vasn tell you that it turns out perfectly. The corn meal adds good texture and taste.
Bread Machine Pizza Crust
1 teaspoon sugar
2 teaspoons salt
¼ cup cornmeal
3 tablespoons whole wheat flour
3 cups unbleached white flour
1¼ cups water
2 tablespoons olive oil
1 tablespoon yeast
Place all the ingredients in the machine. Program for dough only cycle and start. If mixture looks dry and crumbly after the first 10 minutes of kneading, add 1-2 Tbsp. water. Remove the dough from the machine and let it rest for 10 minutes at room temperature before forming pizza.
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(No Ratings Yet) Loading ...Here’s a delicious party dip that’s perfect for spring and summer picnics and gatherings. It’s a cool, light dip that is a nice accompaniment with vegetables or pita chips.
1 cup cottage cheese, drained
½ cup sour cream
1 8 oz. pkg cream cheese, softened
3 green onions, chopped
3 cloves garlic
1 cucumber, halved and seeded, coarsely chopped and patted dry (do not peel)
3 TBS chopped fresh dill
1 TBS Worcestershire sauce
1 cup crumbled feta cheese
Salt and pepper to taste
In a food processor, combine cottage cheese, sour cream, cream cheese, green onions and garlic. Process until fairly smooth. Remove to a medium bowl and stir in the cucumber, dill, Worcestershire, feta and pepper to taste. Cover and chill. Will keep a week in the refrigerator.
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(No Ratings Yet) Loading ...I have been super busy over the past two weeks. I haven’t even tried any new recipes. I pulled out my recipe book and am posting this classic that I’ve had for some time. It works well in the oven or on the grill. With our weather starting to warm, my attention turns to grilling. It makes enough for a party or picnic. It’s easy to make half of the recipe. You can easily prepare the marinade and freeze half for a future dinner and use a half for dinner tomorrow night.
Tropical Chicken & Pineapple Salsa
5-6 lbs. bone-in chicken pieces
Salt and pepper to taste
Marinade:
1 6 oz. can frozen lemonade concentrate
1 6 oz. can frozen orange juice concentrate
4 Tbs. soy sauce
2 Tbs. vegetable oil
2 cloves garlic, minced
2 heaping Tbs. peeled, minced fresh ginger
Salsa:
1 15 oz. can crushed pineapple, undrained
Juice of 1 lime
1 jalapeno pepper, seeded and chopped
½ cup chopped fresh cilantro or parsley
The day before serving: Rinse chicken under cold water and pat dry with paper towels. Season both sides with salt and pepper. Mix marinade ingredients in large airtight container. Add chicken, turning to coat. Cover and refrigerate overnight, turning pieces occasionally. Combine salsa ingredients in small airtight container. Cover and refrigerate several hours or overnight.
The next day: Heat oven to 375 degrees or set grill to medium-high.
To bake in oven: Discard marinade. Place chicken, skin side down, baking sheet covered with nonstick aluminum foil. Bake about 1 hour 10 minutes, flipping chicken once halfway through cooking time, until juices run clear and center is no longer pink.
To grill: Spray the rack with vegetable spray. Discard marinade. Place chicken skin side down, over prepared barbecue. Grill about 45 minutes, turning once halfway through cooking time, until juices run clear and center is no longer pink.
Serve: Pineapple salsa, on top or on the side.
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It’s Easter and eggs are on sale at most grocers. Easter baskets are filled with hard boiled eggs. The week following Easter is ideal for making pickled beet eggs. This was a tradition at my parent’s home when I was growing up. This week our local paper recipe section featured various recipes for pickled eggs. Here is my variation of this recipe. The more they sit in the refrigerator, the more intense the flavor develops. My mother often added another dozen of eggs to the pickling mixture when her first batch was gone.
1 16 oz. can red beets
1 cup sugar
1 cup apple cider vinegar
1 cup water
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
1 dozen hard-boiled eggs, peeled
Mix sugar, cider vinegar, water and spices in a small saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. Add beets (do not drain). Place eggs in a deep storage container. Pour beet mixture over eggs. Eggs should be completely submerged. Cover and refrigerate at least 2 days. Delicious on salads or just sliced.
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(No Ratings Yet) Loading ...2 - 40 ounce bottle of your favorite beer
5 lbs fresh or frozen shrimp
1 set of disposable salt and pepper shakers (use half of the pepper)
3 oz red devil hot sauce
1 large bottle pickling spice
Add one bottle of beer, and remaining ingredients to a large stock pot and bring to a rapid boil. Boil hard for approximately 10 minutes or until shrimp become bright pink. Drain off the beer but leave the bits of pickling spices on the shrimp and let rest a minute so you can handle them.
Peel individual shrimp by removing tail end first, and remove leg section next. The shell should remove off easily. Enjoy! Oh, that other bottle of beer , that is to be used for washing down all those yummie ‘lil critters.
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(No Ratings Yet) Loading ...Just in time for Easter baskets and bear tummies everywhere. No more overpriced Easter candy when you can make it at home and it taste just as good as those store bought ones.
1# box powderd sugar + 1 cup
1 12-16 0z jar peanut butter (use premium brand)
2 sticks softened butter
1 bag milk chocolate chips
1 tsp vegetable shortening
combine sugar , butter and peanut butter untill it resembles soft modeling clay. shape into egg shapes and rest on cooling racks.
melt chocolate chips and shortening in a small saucepan over very low heat. stir constantly so chocolate does not seize up. dip eggs into chocolate and swirl to cover entire egg. return to cooling rack to harden. you can use candy wafers in your favorite colors to pipe names onto the eggs for a more personal treat for your honey bunny.
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Happy St. Pat’s Day! Are you looking for a tasty and easy corned beef and cabbage recipe? This is one for a busy work day. I put it together in the morning before I leave for work and am greeted with a heavenly aroma when I get home from work.
1 2 – 3 pound corned beef brisket
2 onions quartered
1 pound potatoes, peeled and quartered
2 cups mini carrots
1 small head of cabbage, cored and cut into 6 wedges
1 cup water
3 tablespoons cider vinegar
3 tablespoons brown sugar
½ teaspoon black pepper
Remove brisket from package and place in the bottom of a large slow cooker. Cover with potatoes, carrots and onions. Mix together water, spice packet from corned beef package, cider vinegar, brown sugar and black pepper. Pour over vegetables. Cover. Cook on low for 8-10 hours.
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I am going to give credit where credit is due. This recipe comes from the folks at Midwest Living magazine. I had printed it off and was going to make it one night. My partner Brett was home and found it on the kitchen counter. I had a business meeting in Columbus today which is normally a 2 hour drive. While in Columbus a blizzard hit. My coworkers and I left early and had a 4 hour drive home on snowy icy roads. I was exhausted but loved the smell of this stew as I entered the house.
It is a true comfort food recipe. The ingredients worked well together with the lemon pepper giving a nice hint of lemon. The pork was super tender and the onions seemed to have melted into the stew. I know that it will return for a repeat performance. The recipe says that it makes 6 servings. I can tell you that it is 6 very hearty servings. We had a huge amount of leftovers.
Click here for the recipe.
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Loading ...Penne alla Vodka
This recipe comes from the Barillo Pasta Celebrity Italian Table website. You can download the Celebrity Italian Table Cookbook where this recipe and others by Chef Mario Batali are featured. Through March 31, 2008, Barilla will donate $1.00 to America’s Second Harvest for every cookbook downloaded, up to 100,000 downloads.
This is an unusual recipe for us. We tend to choose lower fat pasta dishes. I knew that Brett loves vodka cream pasta. The recipe made me so hungry as I browsed the cookbook at lunch. I gave Brett a choice of this recipe or a spicy Cajun pasta. I knew he was going to choose this one.
I must say that we were every impressed by the results. The pasta was super delicious. It really wasn’t that heavy. I used the Barillo whole grain penne. I recommend that you make this dish if you have someone special that you want to impress.
Penne in a Creamy Tomato Sauce
4 tablespoons extra virgin olive oil
1 medium red onion, cut into ¼ inch dices
1/2 cup vodka
2 cups Basic Tomato Sauce
1/2 cup heavy cream
1 pound Barilla Penne
1 cup Parmigiano Reggiano cheese, grated, plus a piece to grate fresh
Bring 6 quarts water to boil and add salt to taste.
In a large sauté pan, heat oil over medium heat until just smoking. Add onions and cook until light golden brown, about 6 to 7 minutes. Add the vodka and cook until liquid is reduced by half, about 4 to 5 minutes. Add the tomato sauce and the cream and cook until the sauce has reduced by a third, about 10 minutes.
Meanwhile, cook the Barilla Penne in the boiling water for 1 minute less than the package directions indicate. Drain the pasta and add it to the saucepan. Stir together over very high heat for 1 minute, until thoroughly coated. Remove pan from heat, add grated Parmigiano cheese and toss for 20 seconds to mix well. Divide the pasta among four bowls, grate Parmigiano Reggiano cheese over each bowl and serve immediately.
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