Looks like I haven't done much exciting cooking lately since I haven't had a new post since May...oops!
I''m just going to link to this recipe because I tried it directly off the Taste of Home website. I'll give you my thoughts on the recipe, too!
http://www.tasteofhome.com/Recipes/Grilled-Artichoke-Mushroom-Pizza
Our family thought this was fantastic! Chris said that it is the "best weird thing that he didn't think he would like before he tried it." Hayden loved it...minus his mushroom (which I allow him to pick off as long as he doesn't complain about them). I will make some changes next time to slightly improve it.
1. I used a store-bought crust b/c I was in a hurry ... but next time I will make my own crust.
2. I would make sure and use really sweet tomatoes. I would salt and pepper the pizza before I grill it.
3. I forgot to buy olives for this recipe - I LOVE black olives but my family hates them so they were thrilled!
I've never had much luck grilling pizza but I followed the recipe and used indirect heat and it worked great! I also loved that you put the herbs on near the end and they look so good on top of the cheese.
This is worth trying artichokes for the first time in this b/c they aren't overly strong. There's a great balance btw everything
Showing posts with label BBQ. Show all posts
Showing posts with label BBQ. Show all posts
Thursday, July 8, 2010
Sunday, April 25, 2010
Grilled Chicken & Veggie Pizzas
We got our BBQ out from storage a few weeks ago and have enjoyed pulling out a few of our "summer" recipes. This is a favorite of ours. This is my own adapted version of a vegetarian recipe from the Better Homes & Gardens New Cookbook - Celebrating the Promise Limited Edition, pg 340. I add grilled chicken but you could easily substitute shrimp.
The day I made these pizzas we were having company for supper. I prepared the veggies and chicken earlier in the afternoon. I mixed with the mayo and pesto right before I threw them on the grill. I had this post in mind while I was preparing them but apparently I forgot to take some pictures of the finished product once the company was here. Another day I'll try and get a few pictures of the actual pizzas. I've also noticed from the pictures that I must have had some extra asparagus that day. The asparagus was a nice touch!
2 chicken breasts
1 medium zucchini, quartered lengthwise
1 small yellow summer squash, quartered lengthwise
1 small red pepper, quartered lengthwise
2 tbsp. olive oil
1 large ripe tomato, seeded and chopped
1/4 c. mayonnaise
3 tbsp. purchased basil pesto ( I use the Epicure Pesto Mix)
4 6- to 7-inch pita breads or individual pizza crusts
1 c. shredded mozzarella or smoked provolone
1. Brush zucchini, summer squash, and sweet pepper with olive oil; sprinkle with 1/4 tsp. salt and 1/8 tsp. black pepper. Grill vegetables and chicken, allowing 8-10 minutes for sweet pepper and 5-6 minutes for zucchini and summer squash. Remove vegetables and chicken from grill.
2. Chop grilled vegetables and chicken. In a medium bowl combine chopped vegetables, chicken, tomato, mayonnaise, and pesto. Spread mixture over one side of the pitas. Sprinkle with shredded cheese. Place on grill rack. Cover and grill for 2-3 minutes or until pitas are slightly toasted, vegetables are heated, and cheese melts. Carefully remove from grill. (For a gas grill, preheat grill. Reduce to medium. Cover and grill vegetables and pitas as above.)
The day I made these pizzas we were having company for supper. I prepared the veggies and chicken earlier in the afternoon. I mixed with the mayo and pesto right before I threw them on the grill. I had this post in mind while I was preparing them but apparently I forgot to take some pictures of the finished product once the company was here. Another day I'll try and get a few pictures of the actual pizzas. I've also noticed from the pictures that I must have had some extra asparagus that day. The asparagus was a nice touch!
2 chicken breasts
1 medium zucchini, quartered lengthwise
1 small yellow summer squash, quartered lengthwise
1 small red pepper, quartered lengthwise
2 tbsp. olive oil
1 large ripe tomato, seeded and chopped
1/4 c. mayonnaise
3 tbsp. purchased basil pesto ( I use the Epicure Pesto Mix)
4 6- to 7-inch pita breads or individual pizza crusts
1 c. shredded mozzarella or smoked provolone
1. Brush zucchini, summer squash, and sweet pepper with olive oil; sprinkle with 1/4 tsp. salt and 1/8 tsp. black pepper. Grill vegetables and chicken, allowing 8-10 minutes for sweet pepper and 5-6 minutes for zucchini and summer squash. Remove vegetables and chicken from grill.
2. Chop grilled vegetables and chicken. In a medium bowl combine chopped vegetables, chicken, tomato, mayonnaise, and pesto. Spread mixture over one side of the pitas. Sprinkle with shredded cheese. Place on grill rack. Cover and grill for 2-3 minutes or until pitas are slightly toasted, vegetables are heated, and cheese melts. Carefully remove from grill. (For a gas grill, preheat grill. Reduce to medium. Cover and grill vegetables and pitas as above.)
Monday, January 25, 2010
Can't Wait for BBQ Season
I've been looking through some of my favorite recipes this morning. I have realized again how much I love BBQ season and how many fantastic BBQ recipes that I have.
Only a few months to go ;)
Only a few months to go ;)
Tuesday, January 12, 2010
Spoiled Baby Back Ribs
This is one of my favorite recipes. We don't have them often as baby back ribs aren't usually in my budget when I go grocery shopping but it's always a favorite for company or special occaisions. This year we were stuck at home for New Years Eve so my parents came and spent New Years Day with us. Normally I would BBQ these ribs but I did follow the recipe and did them under the broiler and they were just as good. I absolutely love this BBQ sauce. I generally double the recipe so that we have extra sauce for dipping the ribs in. Great served with baked potatoes and a grilled veggie.
Spoiled Baby Back Ribs
3 lbs. baby back ribs, cut into serving size peices
1 cup ketchup
1/4 cup apple cider vinegar
3 tbsp Worcestershire sauce
3 tbsp. brown sugar
1/2 tsp. salt
1 tsp. liquid smoke
Directions:
1. Place ribs in a large pot and cover with water. Bring the water to a boil over high heat; reduce heat to medium and simmer until tender, about 1 hour. In the meanwhile, Stir ketchup, vinegar, Worcestershire sauce, brown sugar, salt & liquid smoke in a saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for approximately 30 minutes or until sauce has thickened.
2. Preheat oven's broiler and place rack 6 inches from heat source. Line a baking sheet with aluminum foil.
3. Drain ribs and place meaty side up on the prepared baking sheet. Brush the ribs with half the BBQ sauce. Broil in the preheated oven until sauce becomes sticky and lightly browned. Turn the ribs over and brush with the remaining sauce. Continue to broil under sauce becomes sticky, about 7 minutes.
*Recipe taken from allrecipes.com
Spoiled Baby Back Ribs
3 lbs. baby back ribs, cut into serving size peices
1 cup ketchup
1/4 cup apple cider vinegar
3 tbsp Worcestershire sauce
3 tbsp. brown sugar
1/2 tsp. salt
1 tsp. liquid smoke
Directions:
1. Place ribs in a large pot and cover with water. Bring the water to a boil over high heat; reduce heat to medium and simmer until tender, about 1 hour. In the meanwhile, Stir ketchup, vinegar, Worcestershire sauce, brown sugar, salt & liquid smoke in a saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer for approximately 30 minutes or until sauce has thickened.
2. Preheat oven's broiler and place rack 6 inches from heat source. Line a baking sheet with aluminum foil.
3. Drain ribs and place meaty side up on the prepared baking sheet. Brush the ribs with half the BBQ sauce. Broil in the preheated oven until sauce becomes sticky and lightly browned. Turn the ribs over and brush with the remaining sauce. Continue to broil under sauce becomes sticky, about 7 minutes.
*Recipe taken from allrecipes.com
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