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Chicken and Corn Grilled Pizza

Reciperise — Mon, 09 Aug 2010 22:41:16 +0000

Grilled pizza is amazing!!! We like to make mini pies and grill them on a lazy summer night. I just love the way the dough gets the grill marks and the smokey flavor. Try this recipe or make your own one night!

3 small tomatoes sliced

1/4 teaspoon salt

1/8 teaspoon fresh ground black pepper

1 ball of pizza dough

1/4 cup olive oil

1/2 cup fresh corn kernels

1 grilled 8 oz chicken breast sliced

8 oz Monterry Jack cheese

3 tabelspoons fresh whole torn basil

1. Place tomato slices on a paper towel and sprinkle with salt.

2. Roll out dough and cut into individual size pizzas (about 4)

3. Grill dough for about 3 minutes until it starts to puff up

4. drizzle olive oil, salt and pepper evenly over dough

5. spread corn, chicken, tomatoes, basil and cheese over top each pizza

6. Grill for another 3-4 minutes until cheese is melted

ENJOY!

Peanutty Cabbage Slaw

Reciperise — Wed, 16 Jun 2010 21:23:20 +0000

I am not a huge coleslaw fan. I am not too into the creamy dressing? Either way I found this recipe that is Thai inspired and really liked it! I think you should try it for your next BBQ. It would be perfect with grilled chicken or ribs.

1 package of coleslaw mix (cabbage with shredded carrots-6 cups)

1 cup fresh sugar snap peas, trimmed and sliced

1/4 cup green onion

1/4 cup sliced almonds toasted ( I use the honey roasted flavor)

Combine cabbage mix, sugar snap peas and onion in a large bowl.

Peanut dressing:

1/3 cup peanut butter (creamy)

1 teaspoon curry powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

1/3 cup water

2 tablespoons lemon juice

2 tablespoons olive oil

Combine peanut butter and spices until well blended. Gradually whisk in the water, lemon juice and olive oil until smooth. Pour over cabbage salad. Cover and chill for 60 minutes. Sprinkle with toasted almonds before serving.

Linguine with Peas and Pesto

Reciperise — Sun, 06 Jun 2010 15:25:50 +0000

I took this from Cooking Light magazine and changed a few things around. It is delicious and I just LOVE peas with pasta! mmmm!!

9 oz uncooked fresh linguine

1 cup frozen, shelled green peas

2 tablespoons extra virgin olive oil

juice of a large lemon (about 2 tablespoons)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup fresh sliced basil

2 oz fresh parmiganio-reggiano

1/2 cup fresh pesto

Cook pasta according to package directions. Add peas to pasta the last minute of cooking. Drain pasta and reserve 1/4 cup of cooking liquid. In a large bowl combine, salt, pepper, cooking liquid and olive oil to the pasta and peas. Squeeze lemon juice over the pasta and add in the fresh pesto. Toss pasta and top with cheese. Enjoy!

Blueberry – Corn salad

Reciperise — Thu, 27 May 2010 21:34:25 +0000

I know strange blueberry and corn, but it is really good! I found this recipe in a magazine and tested it out with my husband. He was skeptical at first but loved it after one bite! Make this for Memorial Day when you are cooking out by the grill. This is super easy and can be made well in advance before the guest come over! It actually tastes better the next day so you can make it the night before. Enjoy!

6 ears of fresh sweet corn husked

1 cup fresh blueberries

1 small cucumber diced

1/4 cup finely chopped red onion

1/4 cup fresh cilantro chopped

1 jalapeno pepper seeded and chopped

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon honey

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

In a dutch oven bring water to a boil and add in the corn. Cook corn for 5 minutes or until tender. Cut corn from the cobs. In a large serving bowl while the corn cooks combine blueberries, cucumber, onion, cilantro and jalapeno. Add in the corn when it is cool.

Whisk together lime juice, olive oil, honey and ground cumin. Pour over the salad and toss. Dash with salt. Cover and chill at least 6 hours or over night up to 24 hours. Enjoy!
Serves 6

Bzzz….Bee Risecups!

Reciperise — Sun, 11 Oct 2009 19:59:49 +0000

I made these adorable little cakes for a 3 year old birthday party! They are vanilla cake with chocolate glaze icing. How cute are they? I paired them with dasiy cakes to add some color to the group.

Pesto

Reciperise — Sun, 03 May 2009 12:46:08 +0000

Serves 2-This pesto has a peppery kick to it because I use fresh parsley from my garden. It is not your traditional pesto!

1/2 cup fresh basil leaves

1 sprig of oregano

1 sprig parsley

2 large cloves of garlic

1/4 cup olive oil

Place the basil, oregano, parsley and garlic in food process. Add in the olive oil until everything is a smooth creamy sauce. Serve over pasta or rice dishes. Enjoy!