Jan's Calabacitas Con Queso (Zucchini with Cheese)

Calabacitas Con Queso

1 1/2# Zucchini cut in bite size peices

3 Cobs of Corn, cooked in microwave for 3 minutes and shuck cobs and cut off kernels

1 onion sliced and lightly browned in small amount of Evoo over medium heat

1 clove of Garlic pressed

Small to medium Poblano Pepper, seeded, deveined and minced

2-3 Plum Tomatoes with seeds removed and cut into bite size peices

1T Evoo

2t Sugar

1/2 t salt

1/2t Cumin or to taste

1/2t Chili Powder or to taste

2c or more Monterey Jack Shredded Cheese

In Saucepan add 1T EVOO. Zucchini, Corn, cooked onion, garlic, Poblano pepper, tomatoes, Cumin, Chili Powder and salt.  Cook covered over medium heat until tender (about 10 minutes).

Gently stir in the sugar.  Then add the cheese sprinkled on top of the pan.  DO NOT STIR.  Keep heating until cheese is melted.  Serve warm.
 

Honey Cinnamon Butter

 Honey Cinnamon Butter

1/2 cup Butter, room temperature (do not soften in microwave)

1/2 c powdered sugar

1 T Honey

1/2 t Vanilla

1 1/2 t Cinnamon

1/8 t Salt

Mix together and refrigerate until using.

My Christmas Ham & Glaze

I made a 10# pre-cooked spiral cut ham.  I placed it flat side down on a rack on top of a cookie pan and covered with Reynolds Wrap and cooked it at 325 for approximately 12-15 minutes per pound and until it reaches 140 (watch closely). Raise the temp to 425 and Glaze the ham.

Glaze:

3T Dijon Mustard

3/4 c Pineapple Juice

1 cup Brown Sugar, packed

1/2 c honey

1 t cinnamon

1 t cloves

When this comes to a boil, turn down to a simmer until it thickens to coat the back of a spoon.  Brush on the glaze getting some of it on each side of each slice of ham.  Reserve the rest to add to your ham at the table.

RECIPE...PASTA, CHICKEN & BACON

 Oh my, I found this Recipe on-line and decided it sounded so delicious I just had to make it.  And it certainly was everything I thought it would be.  I did change a couple of things and I re-wrote the Recipe so it was easier to follow.  I hope you try it and enjoy it like we did.

(borrowed photo)

Chicken & Corn Pasta with Bacon

PASTA, BACON & CHEESE

10oz Farfalle pasta

1/2c shredded Parmesan cheese

6 strips Bacon

1 ½# chicken tenders or breast

1t smoked Paprika

1t Italian Seasoning

1t salt

2T EVOO

CORN 

1T EVOO

1t Salt

2c Corn Kernels (4 ears) cooked (***SEE NOTE BELOW)

1/2t smoked Paprika

1/2t Chili Powder

1c Heavy Cream

Fresh Thyme to taste

 Cook Pasta 10-12 minutes.

Cook the Bacon and set aside.

 Shred cheese.  Cut chicken into large bite-size pieces.  Season with 1t Smoked Paprika, 1t Italian seasoning and 1t salt.  Heat 2T EVOO in a large pan and cook the chicken til cooked thoroughly.  Set chicken aside and Do not drain the pan.

 Corn Sauce

In the same pan add Corn, 1T EVOO, 1t Salt, 1/2t Smoked Paprika and 1/2t Chili Powder.  Cook on medium as you stir for 3 minutes.  Add 1c Heavy Cream and bring to an EZ boil and then simmer for about 2 minutes, stirring…til slightly thick.  Watch carefully during this time.  Add the 1/2c Parmesan cheese and let it melt.  Add the Pasta, Chicken and herbs to the pan and serve…with Bacon pieces on top.

***You can use frozen, drained corn or fresh corn on the cob.

***If you use fresh corn You can boil the ears of corn…Or…
***If you use fresh corn, like I did…leave the husks on the corn and put them in your microwave.  I put them on the glass turntable about an inch apart and turn that feature off.  Cook them for about 3 minutes each…if you have 4 ears of corn that would be about 12 minutes…more or less.  When done, remove from the microwave and cut the wide bottom of the cob off and then shuck the rest.  Slice the kernels off and you’re good to go.

Enjoy!

Salami & Cheese Pie

Yesterday, I tried a new recipe, one I'd made several changes to...and it was so good and so easy to make.  Here it is.  Enjoy!

Salami & Cheese Pie

Box of 2 Pillsbury Pie Dough Rounds

8 ounces hard salami [ask at Deli to cut on #10, for ez perfect dice]

1/2 small onion, minced

1Tablespoon Dijon Mustard 

4 cups shredded cheese [2c Mozzarella, 1c Cheddar & 1c Monterey Jack]

3 Tablespoons freshly grated Parmesan Cheese

3 eggs, beaten

Preheat oven to 350°.  Cut pie crust to fit and lightly press into a 9x13" pan.  Prick and bake for about 8 minutes, until barely browned.

Cut the sliced salami into ez cubes [you only need to cut one direction].  Mix in a large bowl, the salami, onion, cheeses and eggs.  

Spread 1 tablespoon Dijon Mustard over the entire crust and then pour on the salami mixture, pressing down lightly to firm it.

Bake until golden brown, about 35 to 40 minutes. 

NOTE:  This was REALLY delicious the first day, fresh from the oven.  I didn't care for left-overs re-heated in the microwave.    

Lemon Garlic Shrimp & Linguine

4 ounces Linguine 
1 Tablespoons olive oil
2 Tablespoons butter
2 cloves garlic, minced
1/2 pound large raw shrimp, shelled & deveined
salt and pepper to taste
1/2 teaspoon italian seasoning
1 cup broccoli crown, broken apart
1/4 cup parmesan cheese
1 Tablespoons parsley, chopped
1 1/2 teaspoon lemon juice

• In a large pot cook the linguine in salted, boiling water about 9 minutes. Drain and set aside.
• Heat olive oil and 1 Tablespoon of butter. Then add the garlic and cook until fragrant.
• Add the shrimp and salt and pepper to taste. Cook until the shrimp starts to turn pink. Add italian seasoning and broccoli and cook until slighly soft.
• Add the pasta to the pan with the remaining butter, parmesan, and parsley. Stir until mixed and butter is melted.
• Add the lemon juice and serve while hot.

2 Servings

***The original recipe for this dish was from therecipecritic.com and I changed a few things to suit my preference.  Easy - Yummy and Filling, I will make this again.

Sloppy Joe Pizza

Ingredients for Crust

2 Tbsp sugar

2 Tbsp oil

2 tsp salt

2 cups hot tap water

4 1/2 - 5 cups Flour

2 Tbsp instant (quick rise) yeast

Ingredients for topping

1 lb lean ground beef

1 Onion chopped

1 Red Pepper chopped

1 large bottle of Masterpiece Original Barbecue Sauce

3 Tbsp tomato paste

4 cups cheese (mix of favorites or mozzarella)

1 tsp dried oregano

sprinkle of crushed chilies (for those who like a bit of heat)

Instructions

Method for Crust:

Put sugar, oil and salt in mixing bowl. Add hot water and stir in two cups flour.

Stir in the yeast and add 1/2 cup of flour at a time stirring until all the flour is mixed in well.

Knead for a few minutes until smooth.

Cover with towel and plastic bag and let rise for 20 - 30 minutes.  With greased or floured hands, scoop around the edge of the risen dough to deflate.

Spread out on a greased 18 X 13 inch cookie sheet pan. Allow dough to rise for 30 minutes

Bake at 400 F for about 10-12 minutes...until slightly browned..

Method for Pizza

While dough is rising . . .brown the meat and onion. Add chopped red pepper and simmer about 2 minutes. Add seasoning, tomato paste and 1/2 cup water. Simmer another 5-10 minutes.  Spread on baked pizza crust (hot or cold) Sprinkle with the cheese. Sprinkle on the oregano.

Bake about 10-15 minutes or until cheese is melted.  Large cookie sheet serves 6-8

Onion Burgers with Green Bean Salad

This combination was a delightful dinner - I made both the Burgers & the Bean Salad and it was Fabulous!

Thanks for stopping by...Jan

Chicken Divan Casserole

4 tablespoons olive oil, plus more for greasing
2/3 cup breadcrumbs
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts (about 2 pounds)
4 heads broccoli, cut into florets (about 6 cups)
2 cups grated Parmesan
1/4 cup unsalted butter...

1/2 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
Pinch cayenne pepper
3 cups milk
2 cups shredded sharp Cheddar
1 cup chicken stock
1/2 cup dry white wine
1/2 teaspoon paprika

Preheat the oven to 350 degrees F and place a rack in the top third of the oven. Grease a 9-by-13-inch baking dish with some olive oil and set aside.

In a medium bowl add the breadcrumbs and the olive oil. Season with salt and pepper and set aside.

Place the chicken in a large pot and cover with water. Add 4 teaspoons salt and bring to a boil, then immediately reduce to a low simmer. Cook the chicken until the internal temperature on an instant read thermometer reads 160 degrees F, 15 to 20 minutes.

Remove and cool slightly, then slice the chicken into thin strips or shred, and place in the bottom of the prepared dish. Add the broccoli and sprinkle the Parmesan over the top.

Melt the butter in a medium saucepan set over medium heat. Add the flour and use a wooden spoon or whisk to stir until smooth and cooked, 4 to 5 minutes. Add the nutmeg, and cayenne. Slowly whisk in the milk, Cheddar, stock and wine. Bring to a boil, whisking often. Reduce to a simmer and cook until thickened and smooth, 5 to 8 minutes.

Pour the sauce over the broccoli and chicken and then top with the breadcrumb mixture and sprinkle the paprika over the top. Cover the dish with foil and bake 15 minutes. Remove the foil and bake until the top is golden and the casserole is bubbling, 15 minutes.

Cool for about 5 minutes and then serve.

Cook's Notes: After it's made, wrap and freeze this casserole for up to 1 month. To reheat, thaw overnight in the refrigerator, then cover with foil and bake at 350 degrees F according to recipe directions.

You can also make this dish in individual ramekins and freeze for simple single servings; reduce the cooking time by 10 minutes.

You can use store-bought rotisserie chicken instead of poaching the chicken breasts.

This Chicken Divan Recipe is courtesy of
Nancy Fuller from Farmhouse Rules

View an Alphabetized Listing of all of my Recipes, click HERE and scroll down to RECIPES.

Salmon with Garlic, Lemon & Dill

Ingredients

1 lb salmon fillet
2 tsp butter
1 tsp olive oil
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste...
Fresh dill, to taste
Lemon slices

Instructions

Preheat the oven to 450°. Line a baking sheet with foil then coat with cooking spray. Place Salmon skin side down on baking sheet. Combine butter, olive oil, and garlic together and spread evenly over the top of the fish. Season the Salmon with salt and freshly cracked pepper. Top with freshly chopped dill and a layer of lemon slices. Bake 10 minutes or until the salmon flakes easily with a fork. Remove from the oven and serve immediately.

NOTE: I had 2 THICK fillets - total weight of just over 1# and it took the 2 fillets about 18 minutes til they were done. So just keep an eye on them while they're baking at 450°

Crock Pot Beef and Broccoli

1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced...

2 tablespoons cornstarch
2 tablespoons cooked and cooled sauce
Fresh broccoli florets {as many as desired}
Hot cooked rice {white or brown}

Place beef in a crock pot. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.

In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached. (the sauce has to boil for it to thicken).

Jan's Crock Pot Baked Ham

6# Smoked Semi-Boneless Ham OR 3.5# Smoked Boneless Ham (which I chose today)
Juice from the Crushed Pineapple used in the Glaze, below
Dole Pineapple Juice (bottled or canned)

2 cups Dark Brown Sugar
1-1 1/2 teaspoons Ground Cloves...

16oz can Dole Crushed Pineapple in Juice, drained (save juice)
7-Up Cherry Soda 4-8oz

Instructions

Score the Ham, making criss-cross cuts about 1" apart and about 1/4" deep.  Pour the juice from the crushed pineapple (that you've drained for the glaze) into a measuring cup and add enough Dole Pineapple Juice from a can or bottle to measure 2 cups. Pour the juice in the crockpot. Put the scored ham, flat side down, in the crock-pot on high for 1/2 to 1 hour.

Mix the brown sugar, cloves and drained Pineapple in a saucepan. Add enough Cherry Soda to the pan to make the glaze like a thick syrup. (You can always add more Cherry Soda) But...Remember, as you cook the ham in the crockpot, the glaze will thin. Bring to a boil over medium heat. Boil 2 minutes. Divide the glaze into 2 separate bowls or cups.

Open the crock-pot and spoon half of the Glaze over the ham. Reduce the temperature of the crock-pot to low and cook for an additional 3-4 hours .

When ham is ready, reheat the other half of the glaze, heat over medium heat in a saucepan, boil 2 minutes. Serve over the sliced ham.

Crock Pot Quesadillas with Mango Barbecue Sauce

3 lb (I used a chuck roast from my freezer) Brisket

Salt
Ground black pepper
1 1/2 Tbsp chili powder
4 cloves garlic, minced
16 oz regular Dr. Pepper (not Diet)

1 1/2 Tbsp olive oil
1 medium yellow onion, chopped (about 3/4 – 1 cup)...

1 clove garlic, minced
1/2 cup ketchup
2 Tbsp lemon juice
1 1/2 Tbsp Worcestershire sauce
1 1/2 tsp Spicy Brown Mustard
Salt
Pepper
1/4 cup mango chutney

8, 8” flour tortillas
1 cup monterey jack, shredded
olive oil or cooking spray, to brush tortillas

Instructions

To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic. Place brisket in the crockpot and pour the Dr. Pepper over the top. Cook on low for 8 hours. Remove from the crockpot and let rest for 15 minutes. Slice against the grain (1/8-1/4 inch thick).

To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan. Saute onions for 5 minutes. Add garlic and cook until fragrant. Stir in the remaining ingredients and simmer for 5 minutes. Transfer to a blender or food processor and run until smooth.

To assemble the quesadillas: Heat a griddle or large pan over medium-high. Lay out the tortillas. Divide the meat and Monterey jack between the tortillas, placing the meat and cheese on half of the tortilla. Top with a spoonful or two of barbecue sauce and fold the other half over. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking). Cook until the bottom is crisp and flip over. Remove from heat and cut into 2-3 wedges. Serve with extra barbecue sauce. 8 servings

Garlic Pasta with Fresh Tomatoes and Basil

3 Tablespoons extra virgin olive oil
3-4 garlic cloves, minced or pressed
5 cups chopped plum tomatoes {about 2 pounds}
6 cups hot cooked campanella pasta {about 12 ounces uncooked}
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper...

Heat olive oil in a large dutch oven over medium-high heat. Add minced garlic; saute 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt and pepper, tossing gently to combine.  (6 servings)

Chili Dogs for a Crowd

1 - 8 count package hot dog buns
1 - 8 count package of hot dogs
1 - 15oz can chili [I prefer to use Tony Packo's Hot Dog Sauce]
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey jack cheese
1/4 cup diced red onion...

1/4 cup jalapeno rings, chopped
Mustard, Ketchup and Pickle Relish

Preheat oven to 375 degrees. Line a 13" x 9" or slightly larger dish with foil.  Place hot dog buns in prepared pan and spread open slightly. This is where you add your condiments...Really you ask?...Yes and it works so well. Put on Mustard, Ketchup and Pickle Relish, if desired and then place a hot dog in each bun. Top each hot dog with some chili...OR this Sauce - Tony Packo's Hot Dog Sauce!! It's what I use.  Evenly distribute the cheese over the top and then top with the diced red onion and jalapeno rings. Spray the back side of another large piece of foil with non-stick cooking spray. Cover the pan with the foil, coated side down.

Bake in the preheated oven for 30 minutes. Remove from oven, remove foil and allow to sit for a couple of minutes. Use a spatula to remove chili dogs from pan.

Creamy Garlic Shells

8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth...

3/4 cup milk (I used skim)
salt & pepper
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (not garlic salt)
2 teaspoons parsley flakes

Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.  Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.

Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary.

Jan's EZ and Tasty Chicken Pot Pies

Puff Pastry 2 sheets, thawed and refrigerated
3 cups frozen vegetable blend – [carrot, corn and green beans]
1 cup frozen Pearl Onions
3 cups cubed cooked chicken or turkey (whole Rotisserie Chicken)
8oz Cremini Mushrooms, cleaned, stems removed and quartered
2 cloves garlic, crushed and minced...

2 Tablespoons Butter, to saute the mushrooms
3 additional Tablespoons Butter for the Cream Sauce
2 cups Chicken Broth (home-made or packaged)
1 cup Heavy Cream (or substitute Whole Milk only)
½ teaspoon Worcestershire Sauce
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon salt
Pepper, as desired
1 egg, beaten
1 teaspoon water

Instructions for 4 Pies

Preheat oven to 450 degrees F. On a lightly floured surface, roll puff pastry out to ¼” thickness (not less). Cut 4 circles (2 from each sheet of Puff Pastry) by inverting your Ramekin and cutting with a sharp knife, all around it. Cut a hole in the middle for steam to escape during baking. Place on a cookie sheet, cover with a towel and place in refrigerator until needed.

In a mesh strainer or colander with small holes, pour 4 cups of boiling water over the frozen vegetables and pearl onions. Let sit 1 minute and drain. Set aside.

Add 2 Tablespoons butter to a skillet and cook the mushrooms until they are slightly browned. Add the crushed, minced garlic and heat for about 1 minute, stirring constantly. Stir the additional 3 Tablespoons Butter into the skillet with the browned mushrooms and garlic, stir to melt. Sprinkle the Flour over the melted butter and stir. Cook 1 minute, lightly bubbling, stirring constantly. Remove from heat and whisk in the Chicken Broth and the Heavy Cream. Cook until thick and bubbly – 2 to 3 minutes over low to medium heat, stirring constantly.

Stir in the vegetables, chicken, dried thyme, sage and Worcestershire Sauce. Add salt and pepper, to taste. Heat through over medium heat. Divide mixture among four greased (with 2 tablespoons melted butter) 10-ounce individual ramekins. Remove previously cut Puff Pastry rounds from the refrigerator and place one on the top of the filling, inside the Ramekin. (Puff Pastry does not get pulled over the edge of the Ramekin) Brush only the top of the Puff Pastry with Egg wash – 1 beaten egg mixed with 1 teaspoon water.

Place ramekins on a cookie sheet covered with aluminum foil or parchment paper, in case the pies bubble over. Bake, uncovered, for 20-25 minutes until mixture is heated through and the pastry is golden brown. Remove from oven and allow to rest for 5 minutes before serving. If desired, garnish with fresh thyme and serve. Makes 4 pies

NOTES:

You may substitute a mixture of fresh, peeled and pre-cooked vegetables you desire, for the Frozen. I have used corn, carrots, green beans, peas, celery and onion…all with great success. Be imaginative.

EZ ALFREDO SAUCE: After mushrooms are cooked and you’ve added the garlic, add 1-12oz jar Alfredo Sauce, and ½ cup Heavy Cream or Whole Milk and Stir. Continue with the rest of the recipe as directed. (This sauce is so simple and doesn’t overpower the flavors of anything else in the pie.)

Either way – My Home-made Sauce or Alfredo, Frozen or Fresh, you’ll love these Pies!

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Chicken Gyro

2 cucumbers, divided
1 1/2 cups Sour Cream
1 teaspoon fresh lemon juice, divided
5 garlic cloves, minced, divided
1 pint grape tomatoes, quartered
1 small red onion, halved and thinly sliced...

1/3 cup chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
1 teaspoon fresh oregano, chopped
1 rounded teaspoon fresh rosemary, chopped
1 (12-ounces) package naan bread (four 8-inch pieces)
1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups) - [whole Rotisserie Chicken] 
1/2 head iceberg lettuce, thinly sliced

Instructions [4-6 servings]

Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together the Sour Cream (or Greek Yogurt), 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tzatziki.

Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, (you can also add mint if you like), remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.

Gently simmer 3 Tablespoons oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken in the oil and heat through.

Heat bread for 15-20 seconds, in the microwave.

Spread some of tsatsiki on warm bread and top with chicken and some of the lettuce and salsa. Serve remaining lettuce, salsa, and tzatziki on the side.

View an Alphabetized Listing of all of my Recipes, click ARCHIVES and scroll down to RECIPES.

Grilled Pizza

Pizza dough
Pizza sauce
Toppings (cheese, meat, greens, etc...just keep them light)
Olive oil
Equipment:  Grill, gas or charcoal
Brush...

Metal tongs
Metal spatula
1 1/2 tsp. active dry yeast
1 tsp. sugar
3/4 cup warm water (about 105°F)
1 cup cake flour
1 cup plus 3 Tbs. all-purpose flour
1 1/4 tsp. kosher salt
2 Tbs. extra-virgin olive oil

Instructions for 2 pizzas

In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes.  In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times.  Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky.

Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half and roll out as directed in the pizza recipe. Makes two 10-inch thin-crust pizzas.

Heat the grill. You should heat it quite hot; my grill was about 600°F with the lid on while baking this particular pizza. If you have a choice on your grill between direct and indirect heat, set it up so the pizza is over direct heat.

Gather your ingredients and toppings. Set up a table or bench near the grill so that you have easy access to everything. Good grilled pizza is as much about the organization and logistics as it is about actual cooking!

Also have your tools close to hand. You will want a pair of long metal tongs. A spatula may be helpful, although not absolutely necessary. You may want a hot pad or oven mitt if your grill lid gets hot.

Prep your dough. It should be stretched or rolled out into a thin circle. (Circle-ish — as you can see, my pizzas usually resemble continents more than they do the moon!)

Brush the dough with olive oil.

Take the lid off the grill. Lay the dough round on the grill, olive-oil-brushed-side down. Brush the top of the dough with a thin layer of olive oil too. Let the dough cook for about 3 minutes, with the lid off. Use the tongs to lift up the dough from time to time, checking on how it is doing. You want nice grill marks on it, but you don't want the dough to get crispy.

Flip the dough over with the tongs or spatula. The dough should come up easily and flip without tearing. Now is where your organization comes in! You need to top the pizza quickly. Spread on a thin layer of sauce, some cheese, and toppings. It shouldn't be too heavily loaded, or the pizza won't cook well.

Put the lid on and cook for about 5 minutes.

Remove the lid and check the pizza. The edges should be crisp and well done, and the cheese should all be melted. Drag the pizza off with the spatula or tongs. Let cool for 3 minutes, then cut into pieces and eat!

Additional Notes:

Of course, you need to keep an eye on the heat. This method works perfectly every time on my own grill. But it depends on thin you stretch your dough, and how hot your grill gets. Flipping the dough gives you an extra measure of control and certainty, though, that the crust will be cooked through by the time your toppings have melted and warmed.

Chicken Pizzaiola

Ingredients (6 servings)
Sauce
{substitute 1 jar (24 ounce) premade sauce to save time}
2 tablespoons olive oil
1 medium-ish yellow onion, diced
1/2 bell pepper, diced
4 cloves garlic, minced
1 1/2 teaspoons Italian seasoning, crushed between fingertips...

coarse salt and fresh black pepper
1 can (28 ounces) crushed tomatoes

Chicken
1/3 cup grated Parmesan cheese, plus more for serving
1/3 cup seasoned bread crumbs
6 chicken cutlets
1 + 1/3 cups shredded mozzarella cheese
3 - 4 ounces sliced pepperoni
12 ounces spaghetti

Instructions

Make the sauce

In a large, heavy-bottomed saucepan heat the oil over medium-low heat. Add the onion, pepper, garlic and Italian seasoning. Season well with salt and pepper. Cook until tender about 10 minutes, stirring often. Mix in the crushed tomatoes, about 1 teaspoon salt and 1/4 teaspoon black pepper. Add about 1/4 cup water to the empty tomato can and slosh it around to mix with any remaining sauce and add it to the pan. Bring to a simmer and cook 25 - 30 minutes, stirring often. Taste halfway through and again at the end and season as needed.

Make the chicken

Heat oven to 400 degrees F. Lightly grease a large roasting pan or baking sheet with sides large enough to comfortably fit all the chicken. In a wide, shallow dish mix the Parmesan and bread crumbs together. Season the chicken on both sides with salt and pepper. Coat the chicken one at a time with the crumbs patting them on with your hands - the chicken will be thinly covered - some of the chicken will show through - that's ok. Place them on the baking sheet at least an inch apart. Bake 15 minutes.

Meanwhile cook the spaghetti in plenty of boiling water according to package directions to al dente. Reserve 1/2 cup of the cooking water before draining. Remove the chicken from the oven and top with the pepperoni - dividing it up evenly between the chicken, then do the same with the mozzarella, piling it on top.

Put them back in the oven about 5 minutes until cheese is completely melted. Chicken should measure internal temperature of 165 - 175 degrees F. If you want the cheese to be golden you can place them briefly under the broiler.

Mix the sauce into the spaghetti over low heat, mixing in a little of the reserved starchy water from cooking the spaghetti. Serve with the chicken and extra Parmesan for garnish.

http://www.cinnamonspiceandeverythingnice.com/baked-chicken-pizzaiola