Rated: 4.5 out of 5
Prep Time: 25 Minutes
Cook Time: 15 Minutes
Servings: 8
"This is pizza made on a gas grill. The results are great, and plenty of variations would work. The trick is to grill one side of the pizza dough first, then flip and add the toppings." It is also highly recommended to split a large pizza dough in half and work with the two smaller portions, making it easier to flip them over.
Ingredients:
1 ready made pizza crust (I cheated and used Bertucci's)
2 cups shredded mozzarella cheese
1 cup tomato sauce
Fresh basil
Directions:
1. Defrost dough to room temperature. (I took it out of the freezer in the morning and let it defrost in the refrigerator until about an hour before cooking and it was fine.)
2. Preheat an outdoor grill for high heat and lightly oil grate. Once fully preheated, turn the heat down to low. (I actually added some heavy duty aluminum foil with holes in it to the grill and lightly oiled it. I was afraid that my dough would fall through the grate as it had with some of the reviewers, but after doing it, I’m doubting that that would actually happen with a thick enough dough.)
3. Roll out prepared pizza dough to a size that will fit your grill (or split the dough in half for two smaller pizzas). Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the toppings.
4. Cover the grill and allow to cook over medium/low heat for 5 to 10 minutes, or until cheese is melted and bubbly. Keep a close eye on the pizzas, as they will burn very quickly. Remove from grill and add fresh basil.
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Printed from Allrecipes.com 7/12/2009
Sunday, July 12, 2009
Thursday, June 18, 2009
Hoisin Pork Roast for the Crock Pot
From Every Day with Rachel Ray
Ingredients:
* Cooking spray
* 1 boneless pork loin roast (about 3 pounds)
* 5 ounces hoisin sauce
* 3 cloves garlic, smashed and peeled
* 2 tablespoons grated fresh ginger
* 1 tablespoon chili paste (I used Thai Kitchen curry paste)
* 1 tablespoon rice wine vinegar
* 1 tablespoon soy sauce
* 2 teaspoons dark sesame oil
* 4 teaspoons cornstarch
* 2 scallions, white and light green parts only, thinly sliced on the diagonal
* 1/3 cup chopped cilantro
* 1/2 cup chicken stock
Spray the slow cooker with cooking spray and add the pork roast. In a small bowl, combine the hoisin sauce, garlic, ginger, chili paste, rice wine vinegar, chicken stock, soy sauce and sesame oil. Whisk in the cornstarch. Pour the sauce over the pork. Cover the slow cooker and cook the roast until fork-tender and an instant-read thermometer registers 160°, 3 1/2 hours on high heat or 8 hours on low heat. Transfer the pork to a platter, cover with foil and let stand for 10 minutes. Pour the cooking liquid into a bowl and let stand for 10 minutes, then skim any fat from the surface. Slice the pork and arrange on a platter. Sprinkle the scallions and cilantro on top. Serve the Asian sauce on the side.
Ingredients:
* Cooking spray
* 1 boneless pork loin roast (about 3 pounds)
* 5 ounces hoisin sauce
* 3 cloves garlic, smashed and peeled
* 2 tablespoons grated fresh ginger
* 1 tablespoon chili paste (I used Thai Kitchen curry paste)
* 1 tablespoon rice wine vinegar
* 1 tablespoon soy sauce
* 2 teaspoons dark sesame oil
* 4 teaspoons cornstarch
* 2 scallions, white and light green parts only, thinly sliced on the diagonal
* 1/3 cup chopped cilantro
* 1/2 cup chicken stock
Spray the slow cooker with cooking spray and add the pork roast. In a small bowl, combine the hoisin sauce, garlic, ginger, chili paste, rice wine vinegar, chicken stock, soy sauce and sesame oil. Whisk in the cornstarch. Pour the sauce over the pork. Cover the slow cooker and cook the roast until fork-tender and an instant-read thermometer registers 160°, 3 1/2 hours on high heat or 8 hours on low heat. Transfer the pork to a platter, cover with foil and let stand for 10 minutes. Pour the cooking liquid into a bowl and let stand for 10 minutes, then skim any fat from the surface. Slice the pork and arrange on a platter. Sprinkle the scallions and cilantro on top. Serve the Asian sauce on the side.
Wednesday, June 17, 2009
Freezer Chicken Enchiladas
1 (28 oz) can tomato sauce
1/2 medium onion
3 garlic cloves
1 teaspoon cumin
1 teaspoon coriander
2 tablespoons of chilpotle chili in adobo sauce (from a 7 oz can, more or less according to your taste
1/4 teaspoon salt
1/2 cup chicken stock (I used homemade)
oil
3 cups shredded chicken
2 cups Colby-jack cheese
10 6-inch corn tortillas
In a food processor, chop the onion, garlic, stock and spices together. Add the chipotle and blend until smooth. Heat a frying pan and add oil. Carefully add the mixture from the food processor and add the tomato sauce. Bring to a boil then lower the heat and simmer until this is reduced to about 3.5 cups - takes about 10 minutes.
Remove 3/4 cup of sauce and put it in the fridge. The remainder should be put in a container and frozen.
When cool, combine the 3/4 cup of sauce, 1 cup of cheese and chicken. Warm five tortillas until pliable. Place about a 1/4 cup of chicken/cheese to tortilla and roll. Place seam side down on plate. Repeat with remaining five tortillas.
Put the plate in the freezer for one hour. Then remove enchiladas and double wrap in plastic. Label and store along with remaining one cup of cheese and separate sauce.
To Bake:
Preheat oven to 350'. Defrost enchilada sauce only in microwave. Coat a 9x13 baking dish with spray oil. Arrange frozen enchiladas in a single layer in pan. Spray with cooking oil as well. Bake about 20 minutes. Remove dish from oven and cover enchiladas with 1.5 cups of sauce and bake 10 minutes. Remove dish and add cheese then bake until cheese is melty, about 3-5 minutes.
Serve with remaining sauce and rice.
Optional garnishes: pickled jalapenos, cilantro, or finely shredded lettuce and tomatoes.
And here's the truth of it all... I made the first batch of sauce according to the recipe using and entire can of chipotle in adobo and it was so spicy -I- couldn't talk after tasting it. So, I doubled the batch and left the chipotle out. It was STILL too spicy. In the end, I used one can of chipotle and quadrupled everything else! It is quite mild now - so when you make it, learn from my experience and start small with the chipotle. You can always add more.
Tuesday, June 16, 2009
Roasted Salmon with Cilantro Yogurt Pesto
Recipe from www.dannon.com
Ingredients:
8 (6 oz.) salmon fillets
2 Tbsp. + 1/4 cup extra virgin olive oil
1 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 cup cilantro leaves
1 tsp. minced garlic
1/3 cup toasted walnuts
1/8 tsp. crushed red pepper flakes
1 cup Dannon® Plain Yogurt
Instructions:
1. Pre-heat oven to 250 degrees F.
2. Coat a 13”x9” glass pan with 1 Tbsp. olive oil. Drizzle 1 Tbsp. oil
on the salmon fillets and place fillets skin side down in the pan.
Lightly season filets with salt and pepper. Roast in oven for 30
minutes.
3. While the salmon cooks: In a food processor, process the cilantro,
garlic, walnuts, 1/4 cup olive oil and crushed red pepper flakes until
smooth. Fold in the Dannon® Plain Yogurt.
4. Drizzle cooked salmon with the cilantro pesto and serve.
Yields:
8 servings
Notes:
1. For Casserole Club, I recommend cooking the salmon according to the package directions regarding the cook temp and length of time, however be sure to add the oil, salt and pepper as instructed in the recipe.
2. Add some sauce (about one tablespoon per serving) to the rice provided, sprinkled with a little salt, as a side dish.
Ingredients:
8 (6 oz.) salmon fillets
2 Tbsp. + 1/4 cup extra virgin olive oil
1 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 cup cilantro leaves
1 tsp. minced garlic
1/3 cup toasted walnuts
1/8 tsp. crushed red pepper flakes
1 cup Dannon® Plain Yogurt
Instructions:
1. Pre-heat oven to 250 degrees F.
2. Coat a 13”x9” glass pan with 1 Tbsp. olive oil. Drizzle 1 Tbsp. oil
on the salmon fillets and place fillets skin side down in the pan.
Lightly season filets with salt and pepper. Roast in oven for 30
minutes.
3. While the salmon cooks: In a food processor, process the cilantro,
garlic, walnuts, 1/4 cup olive oil and crushed red pepper flakes until
smooth. Fold in the Dannon® Plain Yogurt.
4. Drizzle cooked salmon with the cilantro pesto and serve.
Yields:
8 servings
Notes:
1. For Casserole Club, I recommend cooking the salmon according to the package directions regarding the cook temp and length of time, however be sure to add the oil, salt and pepper as instructed in the recipe.
2. Add some sauce (about one tablespoon per serving) to the rice provided, sprinkled with a little salt, as a side dish.
Thursday, June 4, 2009
Tofu & Broccoli Casserole
Serves 10-12
4 C cooked firm tofu - about 1/4 inch cubes, stir-fried. (Can substitute cooked diced chicken.)
3 boxes frozen broccoli, cooked & drained
2 cans cream of celery soup (or 3 cans cream of chicken)
1 scant C mayonnaise
1 T lemon juice
1/2 t curry powder
1 4-ounce pkg cheddar cheese
(optional) 1 C buttered bread crumbs
1/2 box Rice-a-Roni (broccoli & cheese or chicken flavor) or any of your favorite rices
In bottom of greased, 3 qt. flat casserole, place layer of Rice-a-Roni, spread tofu on top of that, and then well-drained broccoli on top that.
Mix soup, mayo, lemon juice, and curry powder. Pour mixture over broccoli layer.
Scatter cheese over top. Then buttered bread crumbs.
Bake at 350 degrees F about 45 min.
4 C cooked firm tofu - about 1/4 inch cubes, stir-fried. (Can substitute cooked diced chicken.)
3 boxes frozen broccoli, cooked & drained
2 cans cream of celery soup (or 3 cans cream of chicken)
1 scant C mayonnaise
1 T lemon juice
1/2 t curry powder
1 4-ounce pkg cheddar cheese
(optional) 1 C buttered bread crumbs
1/2 box Rice-a-Roni (broccoli & cheese or chicken flavor) or any of your favorite rices
In bottom of greased, 3 qt. flat casserole, place layer of Rice-a-Roni, spread tofu on top of that, and then well-drained broccoli on top that.
Mix soup, mayo, lemon juice, and curry powder. Pour mixture over broccoli layer.
Scatter cheese over top. Then buttered bread crumbs.
Bake at 350 degrees F about 45 min.
Tuesday, June 2, 2009
Sneaky Chef Macaroni and Cheese
This recipe is a blend of the Joy of Cooking classic and Jen Sumner's adaption.
2 tablespoons unsalted butter
2 tablespoons olive oil
4 tablespoons flour
1 cup milk (I used soy)
1 cup cauliflower, pureed in food processor or finely chopped
salt and pepper to taste
1/4 tsp nutmeg
1/2 medium onion, finely chopped
1/2 tsp paprika
3/4 cup grated cheddar cheese (plus 1/4 cup for topping)
1/4 cup grated Parmesan cheese
1/4 cup whole wheat bread crumbs
2 tablespoons wheat germ
Boil and strain 2 cups small shells or elbow macaroni, slightly undercooked. Set aside in a large bowl to combine with sauce. To prepare white sauce, melt butter and oil in a sauce pan over medium-low heat. Whisk in flour until smooth. Remove from heat and add milk. Return to heat, add all other ingredients except cheese, stirring constantly to prevent lumps. Bring to a simmer and cook for 5 minutes. Remove from heat and stir in cheese. Pour over pasta and mix well. Preheat oven to 350 F. Spray a deep 1 1/2 quart baking dish and fill with pasta and sauce mixture. Top with remaining 1/4 cup shredded cheddar, Parmesan cheese, bread crumbs and wheat germ. Bake 30 minutes until breadcrumbs are lightly browned.
2 tablespoons unsalted butter
2 tablespoons olive oil
4 tablespoons flour
1 cup milk (I used soy)
1 cup cauliflower, pureed in food processor or finely chopped
salt and pepper to taste
1/4 tsp nutmeg
1/2 medium onion, finely chopped
1/2 tsp paprika
3/4 cup grated cheddar cheese (plus 1/4 cup for topping)
1/4 cup grated Parmesan cheese
1/4 cup whole wheat bread crumbs
2 tablespoons wheat germ
Boil and strain 2 cups small shells or elbow macaroni, slightly undercooked. Set aside in a large bowl to combine with sauce. To prepare white sauce, melt butter and oil in a sauce pan over medium-low heat. Whisk in flour until smooth. Remove from heat and add milk. Return to heat, add all other ingredients except cheese, stirring constantly to prevent lumps. Bring to a simmer and cook for 5 minutes. Remove from heat and stir in cheese. Pour over pasta and mix well. Preheat oven to 350 F. Spray a deep 1 1/2 quart baking dish and fill with pasta and sauce mixture. Top with remaining 1/4 cup shredded cheddar, Parmesan cheese, bread crumbs and wheat germ. Bake 30 minutes until breadcrumbs are lightly browned.
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