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Posts tagged “Grilled

Peach Berry Prosciutto Pesto Pizza

with Gorgonzola, Mozzarella & Havarti Cheeses

Peach Berry Prosciutto Pesto Pizza

My friends told me about this Peach Pizza they’ve been making that they just LOVE … so of course I had to try it. Last night the crazy wind we’ve been having finally died down enough to light up the grill so my daughter and I decided we should grill up some pizza.

Peach Berry Prosciutto Pesto Pizza

Peach Berry Prosciutto Pesto Pizza

Adapted from Eating Well

  • Pizza dough (I included my recipe below)

Toppings (per individual-sized pizza)

  • 1/4 cup of Gorgonzola cheese crumbles
  • 1/4 cup of shredded Havarti cheese
  • 1/3 cup Mozzarella cheese
  • 1 fresh peach (or nectarine), sliced
  • Thinly sliced sweet onion
  • A couple tablespoons of pesto (store-bought or homemade … my recipe for pesto is here)
  • 1 thin slice of prosciutto, torn into pieces
  • A small handful of berries (I used mulberries, but I think blueberries would be beautiful with this too)
  • 1 – 2 Tablespoons pinons (pine nuts)

For garnish/topping after cooking:

  • Balsamic vinegar
  • Fresh basil leaves

Directions:

  1. Prepare the pizza dough and light up the grill.
  2. Mix the cheeses together in a bowl and prepare/gather the rest of the toppings and place them close to the grill so you’re ready to top the pizza crust as soon as the first side is cooked.
  3. If you’re using a charcoal grill, arrange the coals and make a hot spot for the pizza crusts to cook. I piled the coals up on one side of the grill, leaving the other side empty to make a cooler spot for the toppings to melt. (On a gas grill, turn one area up to high and another on low.)
  4. Slide one of the prepared crusts onto the hot side of the grill, cover and let cook for 5-10 minutes, checking it periodically. (I was busy with other stuff and charred the bottom a little … oops! Shhh … don’t tell anyone, maybe they won’t notice …)
  5. Once the crust is browned on the bottom, using a spatula, flip the crust over onto the cool side of the grill so the “raw” side is down. Spread the crust with pesto, sprinkle with most of the cheese, arrange the other toppings on there, then add a bit more cheese on top.
  6. Cover and let cook another 5 – 10 minutes or until the cheese is melted. Remove from the grill (slide it onto a pizza pan or cutting board), sprinkle with some fresh basil leaves and a little drizzle of balsamic vinegar (if you like), cut into slices and enjoy!

Peach Berry Prosciutto Pesto Pizza

Italian Tomato Pizza Crust

Using tomato juice as the liquid gives the crusts a beautiful orange color.

  • 1 cup tomato juice
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2 cups bread flour
  • 1 cup unbleached white whole wheat flour
  • 2 1/4 teaspoons yeast
  • 2 teaspoons Italian Seasoning
  • 1/4 teaspoon garlic powder

Put all ingredients into the bread machine and put it on the dough setting. When the dough is done, divide it into four balls. Shape each ball into a disc shape, cover with a towel and let rest about 5 – 10 minutes. On a clean, flat surface sprinkled with cornmeal, roll out the dough for your crust with a rolling pin. Cover the crusts with a towel until you’re ready to cook them.

This recipe was shared at Newlyweds Recipe Linky, Cast Party Wednesday, Thursday’s Treasures and Tastetastic Thursday.


Crunchy’s Cornbread on the Grill

Crunchy's Cornbread on the Grill

It was terribly windy yesterday, but my daughter wanted chicken cooked on the grill, and how could I possibly say no to that? We don’t get many evenings when we can stay home and grill. I asked her what she wanted with her chicken and gave her a couple options. When I mentioned the cornbread, that won hands down.

I’ve been wanting to try cornbread on the grill ever since A Little Bit Crunchy A Little Bit Rock & Roll posted her recipe for it. My nickname for her is “Crunchy”. It’s kind of like pizza on the grill … it’s a little unexpected, something you might not think about grilling. I really love trying those sorts of things.

Crunchy's Cornbread on the Grill

(Ooops! My foot’s in the picture … shh! don’t tell anyone … maybe they won’t notice … )

Crunchy’s Cornbread on the Grill

Recipe from A Little Bit Crunchy A Little Bit Rock & Roll

  • 3/4 cup whole wheat flour
  • 1/2 cup bread flour
  • 3/4 cup corn meal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • A sprinkle of nutmeg (1/8 teaspoon-ish … I didn’t measure, just sprinkled some on)
  • A dash of cinnamon (1/2 teaspoon or so … again, didn’t measure)
  • A teaspoon or two of honey (it was sitting there on the counter, so just drizzled a bit in, for fun … probably about a teaspoon)
  • A slosh of vanilla (I tried to pour in just a teaspoon, but my hand lost control and I over-did the vanilla. Ooops. I would recommend about a teaspoon … not as much as I used. It was still tasty, but a little too vanilla-ish.)
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 1 egg
  • 2 tablespoons butter

Directions:

  1. Fire up your grill and push the coals over to make a “hot” area and a “cooler” area. Set your 10-inch cast iron skillet on the grill so it will get good and hot while you mix up the batter.
  2. Mix up all the dry ingredients, then add the wet ingredients except for the butter and stir to mix everything into a smooth batter.
  3. Put the 2 tablespoons butter in the cast iron skillet and set it back on the grill to melt. Once the butter has melted, put your oven mitt on your hand, take the skillet and swirl around the butter to coat the bottom of the pan, then pour most of the butter into your batter bowl and stir it into the batter, setting the cast iron skillet back on the grill. Pour the batter into the skillet, cover and let cook for 15 to 20 minutes, turning once.
  4. Now it was terribly windy, right? So my grill didn’t get that hot. The chicken was taking FOREVER to cook … the asparagus was just lukewarm.  The cornbread cooked up okay, except the middle part wasn’t getting done. So I cheated a little and stuck the cornbread in my oven at 350 to finish. It only took about 5 minutes for it to finish in the oven and it still had that lovely smoky grilled taste. And while the cornbread was cooking in the oven, the chicken and asparagus finished up nicely too. If you get your grill nice and hot, you probably won’t need to cheat and use the oven …

My girl and I both loved the cornbread. She had a big wedge of it and polished it right off … along with her chicken, and ran off to play with her cat in the yard, leaving me on the patio with her big plate of crumbs for company.

Crunchy's Cornbread on the Grill

This recipe was shared at Thursday’s Treasures.


Chile Brown Sugar Salmon on the Grill

Chile Brown Sugar Salmon on the Grill

I made this as a low sodium entree for my daughter … before we found out she can and SHOULD have salt. Whew.  That’s a relief.

But when I asked my foodie friends if they still wanted low-sodium recipes, the resounding answer was YES. This is a tasty dish that you can make entirely without salt and it still tastes delicious.

Just ask my 13-year-old girl. She loved it. And she doesn’t even like spicy foods. It’s not really spicy at all. The chili powder gives it  flavor, but not enough to be spicy. If you want a good kick, I would recommend adding some cayenne.

Chile Brown Sugar Salmon on the Grill

Chile Brown Sugar Salmon on the Grill

Spicy Sweet Rub Recipe is from Aggie’s Kitchen

Spicy Sweet Salmon Rub

  • 2 tablespoons packed light brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon salt (you can omit the salt to reduce the sodium … I actually made this without the salt and it was delicious!)
  • 1/8 teaspoon freshly ground black pepper
Other ingredients
  • 1 tablespoon olive oil
  • Salmon  fillets, skin removed
  • Fresh lemons or limes, sliced

Mix the salmon rub ingredients together. Brush the fish lightly with olive oil, then rub each piece of salmon with the sweet/spicy rub.

Heat up the grill. I put some rosemary on the coals to give it a little extra flavor. Once the grill is hot, arrange the lemon slices to make a “bed” for the salmon to cook on. Set each fillet on a bed of lemon slices and allow it to cook for about five minutes on that side.

Chile Brown Sugar Salmon on the Grill

Flip the salmon over and cook for about 5 minutes on the other side or until it flakes easily with a fork.

Squeeze a little lemon juice over the lovely fish and serve immediately with your choice of sides. Some pasta with roasted vegetables would be nice … or rice or quinoa and a salad.

This recipe was shared at Totally Tasty Tuesdays.


Cajun Shrimp & Sausage Jambalaya Pizza

Post #5 of 5 in my Five Favorite Things for my Five Thousand Foodie Friends series …

Cajun Shrimp & Andouille Sausage Jambalaya Pizza

#1 was salad. #2 was dip. #3 was bread. and #4 was chocolate. #5 is PIZZA! on the grill. Because grilling is fun. And pizza on the grill is double fun.

I made my daughter a plain cheese one and she ate the WHOLE thing. Holey moley girl! I think she’s going through a growth spurt again because I could only eat about half of mine. She eats like crazy when she’s growing.

Cajun Shrimp & Andouille Sausage Jambalaya Pizza

First I got the dough started in the bread machine. I used my beer pizza dough, the same one I used in the thai chicken pizza. Recipe for the crust is here.

Then I got to work on the sauce.

Homemade Pizza / Pasta Sauce, Two Ways

  • 2 small onions
  • 8 cloves of garlic
  • 1 Tablespoon of extra virgin olive oil
  • 1/4 cup of red wine (I used Pinot Noir)
  • 1 quart of canned tomatoes
  • 1 cup chopped roasted eggplant (I know what you’re thinking: Eggplant? Trust me … it thickens the sauce and gives it a nice buttery taste. Spray with cooking spray or brush with olive oil and roast in the oven at 400 for about 5 – 10 minutes or until it’s soft. Use the tender little ones if you can find them. If you have a big one, peel it first before you roast it. I had some that I froze last summer so I used that.)
For the Italian version:
  • 2 teaspoons Italian seasoning
  • Salt & pepper & fresh herbs to taste (I didn’t use anything but the Italian seasoning and my daughter said it was delicious just like that!)
For the Cajun version:
  • 2 – 4 teaspoons Cajun seasoning (to your taste)
  • Fresh basil & oregano
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt & pepper to taste

Directions:

Peel the onion and garlic, chop the onion into large hunks and put in a food processor or handi chopper with the garlic to chop it finely. (Or chop it the old fashioned way, with a knife.)

Heat the olive oil in a large skillet pan over medium heat, then add the onion and garlic and sautee for about 5 – 10 minutes until the onion is very soft and starting to sweeten/caramelize. Add the wine and cook until the liquid from the wine has mostly evaporated.

Add the tomatoes and eggplant and cook over medium heat, stirring frequently, for about 30 minutes, or until the liquid from the tomatoes has cooked down and the sauce is getting to be about the consistency of a tomato sauce. You don’t have to stand over it stirring the whole time, but you do want to make sure you stir it fairly often.

Homemade tomato eggplant pizza / pasta sauce

Put the sauce into a blender and blend till smooth. It will turn out this lovely orangey red color.

Homemade tomato eggplant pizza / pasta sauce

Now you have a choice. You can make one or both of the sauces. I divided mine up in half so I could make my daughter her Italian cheese pizza and me my spicy Cajun one.

So for the Italian sauce, I added Italian seasoning and asked my girl to taste it. She said it was perfect just like that (and I agreed).

For the cajun version, I added cajun seasoning, some fresh basil and oregano, some smoked paprika, and then just to kick it up a little more, some cayenne and a bit of salt.

Now it’s time to assemble the ‘za!

Cajun Shrimp & Andouille Sausage Jambalaya Pizza

  • Pizza crust, pre-made or fresh (I used my beer pizza crust and made this on the grill … see this grilled thai pizza post for the crust recipe and grilling instructions)
  • Tiny shrimps … I thawed some frozen ones
  • Andouille sausage, sliced thin
  • Bell pepper, chopped (or sliced)
  • Red onion, sliced or chopped
  • Jalapeno pepper, sliced (optional … if you haven’t noticed, I’m a bit of a pepper-head … I like things VERY spicy)
  • Smoked gouda cheese, shredded
  • Italian blend of shredded cheese
  • Oregano leaves, for garnish … I think some chopped green onions would go well on top too.

Slather the crust with the cajun sauce, then sprinkle with the toppings and top with cheese. Cook the pizza in the oven or the grill till the cheese is melted and bubbly, then top with fresh oregano leaves and … it’s time to EAT!

Cajun Shrimp and Andouille Sausage Pizza

I’m thinking some of this Cajun Lemonade from La Belle Cuisine would be fabulous with this spicy pizza …

This recipe was shared at Successful SaturdayTrick or Treat Tuesdays, and Midweek Fiesta.


Thai-Style Barbecued Chicken Salad

Thai Style Barbecue Chicken Salad

Even as I was eating my Thai Chicken Pizza the other night, I began dreaming of this salad. The flavors on that pizza were just screaming to be thrown over some pretty greens and doused in that amazing Spicy Thai Peanut Sauce. Add some pineapple, a bit of celery, and some chopped peanuts and ooh what a beautiful summer salad. I forgot I was actually going to throw in some carrots, but didn’t miss them until after I inhaled the salad, but if I did this again I would …

Thai Style Barbecued Chicken Salad

Thai-Style Barbecued Chicken Salad

For the chicken:

  • Boneless, skinless chicken breasts (1 per person)
  • Plain nonfat yogurt and/or buttermilk for marinading the chicken
  • Red Robin Seasoning (or your favorite seasoned salt)
  • Granulated garlic (or chopped garlic cloves)

For the salad:

  • Mixed organic greens
  • Chopped fresh pineapple
  • Chopped fresh celery
  • Red onion, thinly sliced
  • Carrot, thinly sliced (if desired) or carrot “ribbons” would be lovely too
  • Peanuts, toasted and roughly chopped
  • Fresh cilantro leaves
  • Thai Peanut Sauce (super simple recipe here!)

Marinade the chicken in yogurt or buttermilk. I used about half yogurt, half buttermilk. (No, I didn’t measure it, just poured it into a bowl till it looked like about the right amount to cover my chicken.) Then I added some granulated garlic and Red Robin seasoning until it tasted good. Then I added the chicken and let it marinade for an hour. Or two. I don’t know exactly how long …

Heat up your grill and put the chicken on there and cook it up till the juices run clear when you pierce the chicken with a knife.

Slice up that lovely hot chicken.

Barbecued Chicken Marinaded in Yogurt and Buttermilk

Pile the greens on your salad plate(s), then top with pineapple, celery, onion, carrots and cilantro leaves. Arrange the chicken on the greens and drizzle with the Thai Peanut Sauce, then sprinkle with nuts and a few more cilantro leaves.

Enjoy!

Thai Style Barbecued Chicken Salad

This recipe was shared at Fit & Fabulous FridaysWeekend PotluckStrut your Stuff Saturday, Recipe Lion Spring Blog Hop, and Real Housewives Recipe Roundup.


Grilled Thai Chicken Pizza

Grilled Thai Chicken Pizza

This recipe was inspired by ChinDeep’s grilled Thai Chicken Pizza, except I used the Super Simple Spicy Thai Peanut Sauce (recipe here) and a Beer Pizza Crust (recipe below).

For the chicken: I marinaded chicken breasts in a mixture of half yogurt/half buttermilk seasoned with a little garlic powder and Red Robin seasoning. I rinsed the marinade off of one of them and brushed it with barbecue sauce for my daughter. Then I grilled them. The yogurt/buttermilk marinade was awesome! It made the chicken so nice and tender and moist.

While the chicken breasts were cooking, I assembled all my pizza ingredients and rolled out the dough, covering it with a towel. Melissa tells me the trick to grilled pizza is to have all the toppings ready to go, so I assembled them all and arranged them right next to the grill.

Have your pizza toppings ready to go ...

Once the chicken was partly done, I removed them so I could rearrange the coals and make a hot spot for the pizza crusts to cook. I piled the coals up on one side of the grill, leaving the other side empty to make a cooler spot for the toppings to melt.

Piling the coals up on one side of the grill to make a hotspot

Then I put the grate back on, along with the chicken, leaving a spot right over the hot hot coals to make the pizza. I placed a crust on the grill over the hot coals, covered and let it cook for 5-10 minutes, checking it periodically.

Grilling Pizza: set the crust on the "hot" side of the grill to cook

It started to bubble up a little and get brown on the bottom, then I flipped it over onto the cool side of the grill, added the toppings and covered the grill again till the cheese was melted.

The first one was my daughter’s pizza: simple cheese pizza, with barbecue chicken.

My Daughter's Dinner: Barbecue Chicken and Grilled Cheese Pizza

The second pizza was my Thai pizza. For this one, once I flipped the crust over onto the cool side of the grill, I slathered it with the spicy thai peanut sauce, then topped with thin slices of the grilled chicken, green onions, carrots, red onions, sunflower seeds and cheese. Then I covered the grill and let the pizza cook till the cheese was melted.

Grilled Thai Chicken Pizza

I pulled it off the grill and sprinkled with cilantro and sat down with my sweet daughter and had dinner on the patio.

Heaven!

Grilled Thai Chicken Pizza

Beer Pizza Crust

  • 1 cup beer (I used Leinenkugel Fireside Nut Brown Ale)
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2 cups bread flour
  • 1 cup unbleached white whole wheat flour
  • 2 1/4 teaspoons yeast
  • 2 teaspoons Italian Seasoning
  • 1/4 teaspoon garlic powder

Put all ingredients into the bread machine and put it on the dough setting. When the dough is done, divide it into four balls. Shape each ball into a disc shape, cover with a towel and let rest about 5 – 10 minutes. On a clean, flat surface sprinkled with cornmeal, roll out the dough for your crust with a rolling pin. Wrap any extra balls of dough you aren’t going to use with plastic wrap (or put them in a ziploc) and stick them in the freezer. When you’re ready to use them, let the balls of dough thaw out on the counter for about an hour. I’m told they will keep for up to a month.

This recipe was shared at Strut your Stuff Saturday, South Asian BlogHop and Gooseberry Patch Trip Around the World.


Post-Pizza Party Wrapup

Last week a bunch of my foodie friends and I got together in cyberspace and had an awesome virtual pizza party. We had frosty mugs of beer, root beer floats, and Ally brought lots of vino! And the food … oh my, the food was to die for! We had so many different kinds of pizza it was hard to choose which one(s) to eat!

A Little Bit Crunchy A Little Bit Rock and Roll brouht a gorgeous Grilled Salad Pizza:

Grilled salad pizza from A little bit crunchy a little bit rock and roll

Chef in Disguise really outdid herself by bringing Steak Pizza — and Potato Pizza and even an Apple Streusel Dessert Pizza! Take a look at this Steak Pizza … doesn’t that just make your mouth water?

steak-pizza-from-chef-in-disguise

Zestuous brought a classic Italian pepperoni pizza:

Italian-pizza-from Zestuous

And can you believe this?!? Kale Alfredo Pizza from Let them eat coupons!

Kale Alfredo Pizza from Let them eat coupons

I don’t know how she did it with all the chaos in her household, but the 4 Little Fergusons brought 3 kinds of pizza! My favorite was the Herb & Garlic Asparagus Pizza …

Herb and Garlic Asparagus Pizza from the 4 Little Fergusons

And you really wouldn’t want to miss this Chicken Pizza Pie from Simply Gourmet Photography:

Chicken Pizza Pie from SImply Gourmet Photography

And check this out! Running with the Deviled Eggs brought Fennel, Chicken & Goat Cheese Pizza AND Pizza Meatloaf!

Fennel-Pizza-from-Running-with-the-Deviled-Eggs

And let’s not forget Basilmomma’s amazing Pizza with Pesto,Caramelized Onions, Farm Fresh Sausage and Smoked Gouda Cheese

Gouda Pizza from Basilmomma

Not only that! There was:

Check out the ENTIRE collection here.

It really was a party to remember! Thank you all my friends for coming to the party and for bringing such wonderful pizza! I really had such a good time and hope all of you did too.


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