Grilled Pizza

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This is, by far, my favorite summer meal. We’ve been making it for years and it’s something we make over and over during grilling weather – mostly because it’s so easy. This pizza takes almost no prep and cooks in about five minutes.

We generally don’t go in with much of a plan when making them – toppings are whatever we happen to have still in the fridge. Ham and pineapple is a favorite, as is kalamata olive and fresh basil. And we like to make them smaller so we can vary the toppings – and each person can top their own.

It’s meals like this that are keeping us sane with a newborn!

Grilled Pizza
(as seen on Eat at Home)
Serves 2-4

 1 lb. pizza dough
Pizza sauce
Shredded mozzarella
Your favorite pizza toppings

Preheat the grill to medium-high heat and spray with nonstick spray.

Roll out dough as desired – we like to make four smaller pizzas because they’re easier to work with, 2 medium or 1 large would work too!

Place the dough onto the grill grates and cook for about 2 minutes, until the bottom is solid and has grill marks. Flip, add sauce, cheese and toppings and close the lid of the grill. Cook for 3-4 minutes, until cheese is melted and bottom has grill marks.

Transfer to a cutting board and let sit for a few minutes before cutting.

 


Cheesy Zucchini Bake

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We have zucchini in the garden this year. I feel like shouting it from the rooftops because our zucchini never seems to work out. Having an abundance now is a huge novelty and I’m happily working through some of the recipes I’d saved from previous years.

This side is pretty simple, but it’s a great one to have in your repertoire – easy, fast and delicious.

Cheesy Zucchini Bake
(slightly adapted from Kalyn’s Kitchen)
Serves 2-3 as a side

1 large zucchini, cut into half moon slices
1 Tbsp. chopped fresh basil
1 green onion, thinly sliced
1/4 tsp. Herbes de Provence
1/4 tsp. garlic powder
1/3 cup shredded mixture of provolone and mozzarella, divided
2 Tbsp. grated parmesan
Salt and pepper, to taste

Preheat the oven to 350F degrees. Spray a small baking dish with non-stick spray.

Toss the cut zucchini with the basil, green onion, herbs, parmesan and half of the shredded cheese until evenly distributed. Season with salt and pepper and transfer to baking dish. Bake for 2-25 minutes.

Sprinkle remaining shredded cheese over the top and bake for 10-15 minutes more, until the cheese is nicely melted.


Grilled Sriracha Broccoli

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We’ve been making good use of the grill this summer – remaking lots of our favorite recipes from years past and trying lots of new things too. This falls into the “new” category.

Side dishes, in general, tend to get easily forgotten around here. After prepping a main dish, I usually just go for sides that are quick and easy – salads, fresh-cut veggies, dinner rolls, etc. This broccoli was just as easy, but definitely not forgettable. I’m sure this will be a staple for grilled dinners going forward!

Grilled Sriracha Broccoli
(from A Taste of Home Cooking)
Serves 3-4

1 large head of broccoli, cut into three sections
4 Tbsp. olive oil
2 Tbsp. hoisin sauce
1 Tbsp. Sriracha sauce
2 garlic cloves, minced
1 tsp. sesame oil

Place the broccoli in a bowl or baking dish. In a small bowl, whisk together all other ingredients to make the glaze. Pour the glaze over the broccoli and spread around with a pastry brush.

On a hot grill, place the glazed broccoli flat-side down and grill for 4 minutes. Flip and grill for an additional 2-3 minutes, until slightly tender. Serve immediately.


Chocolate Covered Strawberry Overnight Oats

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For me, Pinterest is sort of a peer pressure zone. If I see a recipe or trend enough times, I feel like I need to try it too. This is why I started making overnight oats. I’m pretty sure the first time I saw it I thought it was gross – and then the idea grew on me. I’m a big oatmeal fan in the winter months, so this idea seemed perfect for the warmer weather.

I’ve tried quite a few overnight oat recipes, and this is the first one that has been blog worthy. I loved everything about this – the consistancy was spot-on for me and it felt like a treat without being overy sweet. I’ve already made it several times!

Chocolate Covered Strawberry Overnight Oats
(from Organize Yourself Skinny)
Serves 1

1/2 cup rolled oats
1/2 cup milk
1/4 cup chopped strawberries
1 1/2 Tbsp. cocoa powder
Large pinch of cinnamon
1/4 tsp. vanilla extract
2 tsp. maple syrup
1 tsp. chia seeds
Small pinch of salt
On top: 1 chopped strawberry, 1 tsp. mini chocolate chips, extra milk for consistancy (if needed)

In a small bowl or jar, combine the oats, milk, 1/4 cup chopped strawberries, cocoa powder, cinnamon, vanilla, syrup, chia seeds and salt. Mix until well combined. Cover and refrigerate overnight.

In the morning, thin with additional milk if desired (I didn’t – I like my oatmeal thick!) and top with chopped strawberry and mini chocolate chips.


What’s Baking: Baked Triple Berry Pancake

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The latest What’s Baking theme was baking with summer produce, which immediately make me think of berries. We grow our own strawberries and blueberries in the backyard and regularly buy raspberries and blackberries when they’re in season.

I whipped up this pancake as a special breakfast this morning. We’ve been quite busy the last few weeks so being able to sit down to a nice breakfast together felt like a treat. I also liked that the batter was mixed up in the blender – for some reason, this felt particularly easy.

We ate this with whipped cream (me) and syrup (Mark), but I also think honey drizzled over would be fantastic!

You can check out what other bloggers made for the theme in a recap later this month on Blissfully Delicious.

Baked Triple Berry Pancake
(adapted from Recipe Girl)
Serves 4

3 eggs
3/4 cup milk
3/4 flour
3 Tbsp. sugar
1/4 tsp. lemon zest
Pinch of salt
2 Tbsp. butter
1/4 cup blueberries
1/4 cup blackberries
1/4 cup chopped strawberries
Whipped cream, syrup, honey or powdered sugar, for serving

Preheat the oven to 400F degrees.

In a blender, comine the eggs, milk, flour, sugar, lemon zest and salt. Pulse until well combined.

Heat a 12″ cast iron skillet over high heat. Add the butter to the skillet and let melt. Once melted, pour the batter into the skillet and top with berries. Transfer the skillet to the oven.

Bake for about 20 minutes, until puffed and cooked through. Serve with whipped cream, syrup, honey or powdered sugar over the top.


Honey Mustard Roasted Potatoes

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When I saw these on Pinterest, my first thought was, how have I not thought of this before?

Roasted potatoes are a staple side around here. And I love honey mustard everything. Combined? It was bound to be a hit.

Needless to say, these will be in our regular rotation from now on.

Honey Mustard Roasted Potatoes
(from Busy in Brooklyn)
Serves 4-6 as a side

2 lbs. red potatoes
2 Tbsp. olive oil
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1-2 Tbsp. honey
Salt, to taste

Preheat the oven to 400F degrees.

Wash, dry and chop the potatoes into 1″ chunks. Add to a bowl.

In a small bowl, whisk together remaining ingredients. Pour over potatoes and toss to coat. Spread in a single layer on a baking sheet.

Bake for 30-40 minutes, tossing occasionally, until golden brown and soft.


Eggplant Parm Burgers

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Today’s the last Friday of Lent and the Lenten dinner blog series was admittedly sort of a bust this year. We ended up revisiting a lot of old favorites – and getting a fair amount of pizza. Still, I couldn’t let Lent end without sharing these.

As soon as I saw these on Josie’s blog, I knew I had to make them ASAP – a mashup of burgers and eggplant parm? I’m so in. These were just as good as I was hoping they’d be. They also froze well – I stuck too in the freezer for a busy night and they came out just as good as the first time.

I think these officially displaced the black bean burgers for my favorite meatless burger.

Eggplant Parm Burgers
(from Pink Parsley)
Makes 4 Burgers

1 large eggplant (about 1 1/2 – 2 lbs.)
3 Tbsp. olive oil, divided
Salt and pepper
1 cup panko breadcrumbs
1/4 cup parmesan cheese
2 Tbsp. minced fresh parsley
2 Tbsp. minced fresh basil, plus more for serving
2 cloves of garlic, minced
Pinch of red pepper flakes
1 egg, lightly beaten
1/4 cup marinara sauce
Sliced mozzarella cheese
Hamburger buns
1 Tbsp. butter, softened
Garlic powder

Preheat your broiler. Lightly spray a foil-lined baking sheet. Peel the eggplant and slice into coins about 1/2 inch thick. Arrange on the sprayed baking sheet in a single layer. Using 1 Tbsp. of the olive oil, brush both sides of the eggplant rounds. Season with salt and pepper. Broil for about 7-10 minutes, until golden brown. Watch them closely to make sure you don’t burn them! Remove from oven and cool until able to handle.

Roughly chop the eggplant and place in a food processor. Add the panko, parmesan, parsley, basil, garlic, red pepper flakes and egg to the food processor too. Pulse until evenly mixed. Form into four patties and then refrigerate for at least 30 minutes.

Preheat the oven to 350F degrees and heat a nonstick, oven-safe skillet with the remaining oil over medium heat. Transfer the eggplant patties to the skillet and cook until browned, about 2 minutes per side. Top each burger with 1 Tbsp. of the marinara sauce and a slice of cheese and move the skillet to the oven. Bake about five minutes, until cheese is  melted and sauce is heated through.

While the patties bake, spread the butter on the cut side of the buns and sprinkle generously with garlic powder. Arrange, cut-side up on a baking sheet. Place in the oven when you take out the eggplant patties and toast lightly. Serve eggplant patties on garlic bread buns.


Black Bean Fajitas

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One of the hardest things about meatless Fridays, for me, is that I don’t usually cook on Fridays. It’s our typical date night so we’re usually going out. But, when I go out I’m always drawn to a burger. Or steak. Or something else that’s off the menu on Lenten Fridays. So, we stay home and I cook, even though I usually don’t want to.

Quick meals make it easier to not throw in the towel and order a pizza. These were whipped up in no time and they were really good.

Black Bean Fajitas
(from One Hundred Dollars a Month)
Serves 4-6

2 tablespoons canola oil
1 can black beans, drained and rinsed
1  red bell pepper, sliced
1 onion, sliced
1 zucchini, halved and sliced
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 garlic cloves, minced
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
Cilantro, optional
Tortillas, for serving

In a large skillet, heat oil until shimmering. Add in beans, pepper, onion and zucchini and cook until the veggies are nearly done. Stir in the cumin, chili powder, garlic, salt and pepper and cook for a few more minutes.

Sprinkle with cilantro, if desired. Serve in tortillas.


Dill Pickle Dip

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My friend Sarah brings up pickle dip whenever we start talking about appetizers. Or football food. Or any other snack-food occasion. And every time she mentions it, I think, I really should make that. I finally got around to it and I’m totally kicking myself for waiting so long.

I’m a huge pickle fan, so this was totally up my ally. Mark and I polished off an embarrassing amount of it while watching a basketball game. It’d be a great snack for March Madness (or, because it’s green, St. Patrick’s Day!).

Dill Pickle Dip
(from The Cutting Edge of Ordinary)

8 oz. cream cheese, softened
1 cup chopped dill pickles
1/4 cup finely chopped sweet onion
2- 4 Tbsp. pickle juice (depending on how thick you want the dip to be)
1 tsp. dried dill weed
1/2 tsp. kosher salt
Freshly ground black pepper, to taste

Combine all ingredients well and refrigerate until ready to serve.


Bang Bang Cauliflower

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Mark’s been working late recently, which means the opportunity to make some dinners he’d turn his nose up at – like cauliflower as a main dish. It’s one of the best parts of dinner-for-1 nights!

I adapted this recipe a little – I used a whole wheat batter and baked instead of fried – to make a little healthier. Granted, you’re still covering everything in this amazing bang bang sauce, but eating so much cauliflower has to balance it out a bit, right?

This is a great meatless meal option, but chicken would also work great here.

Bang Bang Cauliflower
(adapted from Life and Kitchen)
Serves 2 as a main dish

1 head of cauliflower
3/4 cup whole wheat flour
1 cup milk
1/2 cup mayonnaise
1/2 cup Thai sweet chili sauce
2-4 tsp. sriracha sauce
Green onions

Preheat the oven for 450F degrees.

Cut the cauliflower into florets. In a medium bowl, whisk together the flour and milk. Dunk the cauliflower, letting excess drip off, and place on a lined baking sheet. When all the cauliflower is dunked, spray the tops with cooking spray. Bake for 15 minutes.

While the cauliflower bakes, whisk together the mayonnaise, sweet chili sauce and sriracha in a large bowl. Toss the baked cauliflower with the sauce and serve immediately.