June 3, 2010

What's cookin' this week...or what's left of it?

With Memorial Day on Monday, the menu this week is pretty short. We hosted a cookout on Monday and have quite a few leftovers. It’s amazing how you can make a cookout pretty healthy if you take time to plan it.

Here’s what was cookin’ and grillin’ at our house:

  • Cheeseburgers of champions (Weber Real Grillin’ cookbook)

  • Spinach and Asiago Cheese Chicken Sausages (since we got them at Sam’s Club, we had extra)

  • Hot dogs for the kiddos

  • Fruit salad (blueberries, strawberries, apples, peaches and grapes)

  • Pasta salad, potato salad, cucumber and onion salad (from friends)

  • Hummus and salsa with chips

  • Strawberry pie

  • Dessert quesadillas on the grill with peanut butter, chocolate and bananas – DELISH!

Tonight we had a great meal and a yummy pizza is planned for tomorrow.

Next week I hope to include some new ingredients from the Happy Box and some recipes I’ve received from some readers and friends.

So what was for dinner tonight? If you’ve been following, you know I love Jamie Oliver! If you watched the Food Revolution, there was a stir fry marathon episode. I’ve always wanted to try that beef stir fry. The recipe is on
www.jamieoliver.com under beef and vegetable stir fry, but it is all in metrics. I found another site that already converted it. So to try this fabulous and healthy recipe, check out http://www.examiner.com/x-660-Weight-Loss-Examiner~y2010m4d11-Make-Jamie-Olivers-stirfry-recipe-from-last-nights-Food-Revolution.

It was really good and it was pretty easy to make. I even took a picture of what mine looked like!

Tomorrow night is pizza night and we are trying something a little different.

Barbecued Chicken Pizza with Smoked Gouda and Chives (from Weber’s Real Grilling)

  • 1 envelope active dry yeast

  • 1/2 teaspoon granulated sugar

  • 2-1/2 cups all-purpose flour, plus more for rolling dough

  • Extra virgin olive oil

  • 1 teaspoon kosher salt


  • 2 tablespoons unsalted butter

  • 1/4 cup finely chopped yellow onion

  • 2 teaspoons minced garlic

  • 3/4 cup ketchup

  • 1/4 cup dry red wine

  • 1/4 cup Dijon mustard

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon Worcestershire sauce

  • 1/2 teaspoon prepared chili powder

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon freshly ground black pepper

  • 4 boneless, skinless chicken breast halves, 5 to 6 ounces each

  • Extra virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 2 cups grated smoked Gouda cheese

  • 1/4 cup finely chopped fresh chives

To prepare the dough: In a medium bowl, combine the yeast and sugar with 3/4 cup warm water (105°F to 115°F). Stir once and let stand until foamy, 5 to 10 minutes. Add 2-1/2 cups of the flour, 3 tablespoons of olive oil, and the salt. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 4 to 6 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with a kitchen towel and set aside in a warm place until the dough doubles in size, 1 to 1-1/2 hours.

Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Cut parchment paper into 9-inch squares and lightly oil each sheet of paper on one side. Roll or press the dough flat on the oiled side of the paper into circles about 8 inches in diameter, leaving the dough a little thicker at the edge than in the middle. Then lightly oil the top side of the dough.

To make the sauce: In a medium saucepan over medium-high heat, melt the butter. Add the onion and cook until soft, about 5 minutes, stirring occasionally. Add the garlic and cook until light brown, about 1 minute, stirring occasionally. Add the remaining sauce ingredients. Whisk to combine. Bring the sauce to a boil, then lower heat to a simmer. Cook for 5 to 10 minutes. Pour about half the sauce into a small bowl, reserving the other half in the saucepan.

Lightly brush or spray the chicken on both sides with oil and season with salt and pepper to taste. Lightly coat the chicken on both sides with the sauce in the small bowl. Grill the chicken over Direct Medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Finely chop or shred the chicken and moisten with some reserved sauce in the saucepan (you may not need all of it).

Lay the dough on the grate, with the paper side facing up. Grab one corner of the paper with tongs and peel it off. Grill over Direct Medium heat until they are marked on the underside, 2 to 3 minutes, rotating the crusts occasionally for even cooking. Don't worry if the crusts bubble; they will deflate when turned over. Transfer the crusts from the cooking grate to the back of a baking sheet, with the grilled sides facing up.

Sprinkle 1/2 cup of the cheese over each pizza, leaving a 1/2-inch border around the edges. Arrange the chicken and chives over the cheese. Transfer the pizzas from the baking sheets to the cooking grate. Grill until the crusts are crisp and the cheese is melted, 4 to 5 minutes, rotating the crusts occasionally for even cooking. Transfer to a cutting board. Cut into wedges. Serve warm.

Makes 4 small pizzas


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