Monday, July 26, 2010

Kitchen Sink Pizza

I'm trying to use up all my produce before we go out of town....hence this pizza:


Here's what I used:

Caesar dressing (I had some in the fridge. You could use Alfredo, or even Ranch dressing...whatever you like)
Spinach
White Asparagus, cut in half lengthwise
Sun dried Tomatoes
Green Pepper, sliced
Feta Cheese

1. Make some pizza dough. Roll it out.
2. Add dressing (thin layer on dough) and toppings.
3. Bake at 400 degrees until crust browns and cheese is melty.


Even the kids liked this!

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Thursday, July 22, 2010

Classic Barbecued Chicken



Classic Barbecued Chicken
from Cook's Country

Serves 4 to 6

You can use a mix of chicken breasts, thighs, and drumsticks, making sure they add up to about 10 pieces. Any more than that and you won't be able to line them up on the grill. Although our jazzed-up barbecue sauce is best, this recipe also works with plain store-bought sauce; our favorite brand is Bull's-Eye.


Quick BBQ Sauce
3 cups barbecue sauce (bottled)
1/2 cup molasses
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons brown mustard
2 teaspoons onion powder
1 teaspoon garlic powder

Chicken
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
3 pounds bone-in, skin-on chicken pieces (breasts, whole legs, thighs, and/or drumsticks), trimmed and breasts halved

1. For the sauce: Whisk all ingredients in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium and cook until sauce is thick and reduced to 3 cups, about 20 minutes. (Sauce can be refrigerated in airtight container for up to 1 week.)

2. For the chicken: Mix salt, pepper, and cayenne in small bowl. Pat chicken dry with paper towels and rub spice mixture all over chicken pieces.

3. Open bottom vent on grill. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until charcoal is covered with fine gray ash. Place 13 by 9-inch disposable aluminum roasting pan on one side of grill and pour coals in even layer over other side of grill. Set cooking grate in place, cover, open lid vents completely, and let grill heat for 5 minutes. Scrape cooking grate clean.

4. Oil grate and place chicken skin side down on cooler side of grill. Cover, with half-opened lid vents over chicken, and cook until chicken begins to brown, 30 to 35 minutes. Move chicken into single line close to coals. Begin flipping chicken and brushing with 2 cups sauce every 5 minutes until sticky, about 20 minutes. Slide chicken pieces over coals and continue to brush chicken until sauce on chicken becomes crusted and internal temperature of breast meat registers 165 degrees and legs, thighs, and drumsticks register 175 degrees, about 5 minutes. Transfer chicken to platter, tent with foil, and let rest 10 minutes. Remove foil and serve, passing remaining sauce at table.


*I used a gas grill. I turned the back burner on high and the middle and front burners on low and placed the chicken toward the front of the grill for the first 30-35 minutes. Then I turned the burners up to medium while turning and basting the chicken. Finally, I moved the chicken to the back to finish cooking.






I made Jill's Grill Bread also (before the chicken 'cause that sauce is thick 'n sticky!!). YUM!

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Sunday, July 18, 2010

Indoor Smores

Indoor Smores
2 1/2 packages Graham Crackers (enough to fill the bottom of a large cookie sheet)
1 pkg. chocolate chips
1 pkg. mini marshmallows
1/2 c. chopped pecans (I left out)
1 c. butter
1 c. brown sugar
1 tsp. vanilla

Spray a large cookie sheet heavily with Pam spray. Spread a layer of graham crackers on the bottom of the pan. Sprinkle the chocolate chips, marshmallows, and pecans over the graham crackers. Set aside. Melt the butter in a small sauce pan and then add the brown sugar. Cook on medium heat until sugar dissolves and butter is melted. Add vanilla when sauce is creamy and smooth. Pour sugar/butter sauce over the top of the crackers, marshmallows, and chocolate. Put in the oven and bake at 350 for 10-12 minutes (until marshmallows begin to brown and sauce is bubbly). Serve warm or cold.

*next time I make these I might try cutting the butter/brown sugar mixture in half. It was really good, but really rich.

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Friday, July 16, 2010

Corner Bakery Chicken Salad

I made this for Landon's blessing, too. It's good to have a nice chicken salad recipe in the arsenal....this is definitely a keeper.




Corner Bakery Chicken Salad
2-3 cups diced or shredded cooked chicken
3 green onions, sliced
1/3 cup dried currants (or chopped dried cranberries)
1 large red apple with skin, diced
1/3 cup finely minced celery
1/2 cup sliced or slivered almonds, toasted

dressing:
1/2 cup mayo
1/2 cup sour cream
2 TB. lemon juice
2 tsp. brown sugar
1/2 tsp. salt

Stir together dressing ingredients. Fold in chicken and remaining ingredients. Best if refrigerated for several hours or overnight to let flavors come together.

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Thursday, July 15, 2010

THE Party Punch


Once you make this punch, you'll never have another party without it!!

THE Party Punch
1 can frozen pina colada concentrate, thawed
1 can frozen orange pineapple juice concentrate, thawed
4 liters diet lemon-lime soda
1 bag pebble ice (you can buy it at Sonic Drive-In. DO NOT insult the punch by using regular ice!)
1 bag frozen raspberries

Pour thawed concentrates into punch bowl and stir.
Use one of the empty cans and fill it with water four times and add to mixture. Stir.
Add diet soda.
Add about half the bag of ice (don't add before the soda or you'll get an ugly foam at the top of the bowl)
Add frozen raspberries to the top.

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Wednesday, July 14, 2010

My New Favorite Pasta Salad

I made this for Landon's blessing and it was a HUGE hit! I wanted to eat it all myself Ü

*it was gone before I could get a picture!!

Favorite Pasta Salad

22 oz. Mezzi Tubetti pasta
2 cups celery, chopped
1 cucumber, peeled and chopped
7 green onions, chopped
2 zucchini, unpeeled and chopped
5-6 tomatoes, seeded and chopped
1 1/2 cup frozen peas

dressing:
1 pint mayo
1 pint miracle whip
1 cup buttermilk
2/3 cup sugar
1 envelope + 2 tsp. Hidden Valley Ranch buttermilk dressing mix
1 tsp. prepared mustard

Combine salad ingredients in large bowl. Mix dressing ingredients and stir into salad until combined. Refrigerate.

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Tuesday, July 13, 2010

PW's Flat Apple Pie

Flat Apple Pie
from The Pioneer Woman

5 peeled and sliced Granny Smith apples
2 TB. flour
Juice of 1/2 lemon
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 tsp. salt
1 recipe Perfect Pie Crust (see below)
6 TB. butter

Preheat oven to 375 degrees. Stir together apples, flour, lemon juice, sugars, and salt; Set aside.
Roll out two pie crusts into large circles. Place circles on large baking sheets. Place half the apple mixture on one crust and the other half on the other crust. Fold over edges of each crust so that it covers 2-3 inches of the apple mixture. Dot the tops of the pies with chunks of butter. Bake for 30-40 minutes, until the filling is golden and bubbly. Allow to cool slightly, then slice into wedges with a pizza cutter.
*be careful not to roll the crust too thin or it will fall apart when you try to serve it!

Perfect Pie Crust
3 cups flour
1 tsp. salt
1 1/2 cups vegetable shortening
1 egg
5 TB. cold water
1 TB. white vinegar

Combine flour and salt in large bowl. Add in the shortening. Using a pastry cutter, gradually work the shortening into the flour until the mixture resembles tiny pebbles. Lightly beat the egg, then add it to the mixture. Next, add in the cold water and vinegar. Stir until just combined. Divide dough in half, placing each half in a large plastic bag. Flatten dough slightly and seal bag. Dough can be stored in the freezer until ready to use. Thaw for 20 min. before using.

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