Yum

Sunday, August 1, 2021

Fresh Chicken and Veggie Pizza /#FarmersMarketWeek

Welcome to #FarmersMarketWeek!This week I will be sharing 3 recipes that can be made with vegetables and fruits from your local farmers market. There are a lot of possibilities when buying at the Farmers Market, and it was difficult to decide what recipes to share this week. But I narrowed down the possibilities to recipes I think you will love! Todays recipe is a Fresh Chicken & Veggie Pizza! It is full of flavor and tastes amazing!



Building this pizza was fun! I picked all our favorites that we like on our homemade pizzas. This one is topped with store bought pizza sauce, grilled chicken breasts, onion slices, grilled corn, and fresh avocado. I piled it all on a pizza crust that is long and thin, with a light, chewy crust. The flavor and texture is a winner! 

After putting the pizza together, I grilled the pizza instead of using the oven. It gave the pizza an amazing taste that was a bit different, and very tasty! Give it a try!


Fresh Chicken and Veggie Pizza

1 Long Pizza Crust (Trader Joes)
1 jar favorite Pizza Sauce
1  slice of Onion
1 raw 8 oz. Chicken Breast
Black Pepper
Garlic Powder
1 Corn on the cob
Fresh Avocado


Slice the onion into a few slices, then place the onion into a foil square, and top it with a pat of butter. Sprinkle pepper over the onion. Close the foil around the onion slices.

Wrap the corn in foil, after sprinkling it with pepper. Add a butter pat to the packet, then close the foil.

Sprinkle the chicken breast with black pepper and garlic powder. 

Place the chicken and corn on the grill and cook until done.

After the chicken is done and removed from the grill, unwrap the corn and place it on the grill to get brown. If additional butter is needed, cut a pat of butter and roll the butter over the corn as it sits on the grill. Turn as needed until it is as brown as you want it to be.

Remove the corn from the grill, and cut it from the cob.

Place a piece of foil on a cookie sheet. Place the pizza crust on the foil and start covering the crust with the pizza sauce.

Add the cheese to the pizza.

Top the pizza with shredded chicken, corn and onion pieces. The baking sheet is only used to carry the pizza to the grill. Anything sturdy can be used.



Set the grill to high heat. It takes approx. 12 minutes on the grill.

When the pizza is done, return it to the baking sheet. Chop half of the avocado into small bites and place them on the top of the pizza.

Enjoy your pizza!
Thank you so much for stopping by and allowing me to share my pizza recipe with you!


Scroll down just a bit to find a printable recipe for the Fresh Chicken and Veggie Pizza!

Don't forget to check out what everyone else made. There are a lot of tasty recipes to choose from!


Starters and Drinks Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes







chicken, vegetables, pizza, grilled, Long Pizza Crust (Trader Joes), favorite Pizza Sauce, Onion, Chicken Breast, Corn on cob, Avocado
snack, dinner, kids food, baked, grilled
dinner, snack, lunch, picnics
Yield: 8-10
Author: The Freshman Cook
Fresh Chicken and Veggie Pizza

Fresh Chicken and Veggie Pizza

Fresh Chicken and Veggie Pizza is a recipe everyone will love. Built on a plank of pizza dough, starting with pizza sauce, piled high with chicken breast, corn, cheese, onion and avocado.

Ingredients

  • 1 Long Pizza Crust (Trader Joes)
  • 1 jar favorite Pizza Sauce
  • 1 slice of Onion
  • 1 raw 8 oz. Chicken Breast
  • Black Pepper
  • Garlic Powder
  • 1 Corn on the cob
  • Fresh Avocado

Instructions

  1. Slice the onion into a few slices, then place the onion into a foil square, and top it with a pat of butter. Sprinkle pepper over the onion. Close the foil around the onion slices.
  2. Wrap the corn in foil, after sprinkling it with pepper. Add a butter pat to the packet, then close the foil.
  3. Sprinkle the chicken breast with black pepper and garlic powder.
  4. Place the chicken and corn on the grill and cook until the chicken is done.
  5. After the chicken is done and removed from the grill, unwrap the corn and place it on the grill to get brown. If additional butter is needed, cut a pat of butter and roll the butter over the corn as it sits on the grill. Turn as needed until it is as brown as you want it to be.
  6. Remove the corn from the grill, and cut it from the cob.
  7. Place a piece of foil on a cookie sheet. Place the pizza crust on the foil and start covering the crust with the pizza sauce.
  8. Add the cheese to the pizza. Place pizza on the foil and top the pizza with shredded chicken, corn and onion pieces. The baking sheet is only used to carry the pizza to the grill. Anything sturdy can be used.
  9. Set the grill to high heat. It takes approx. 12 minutes on the grill.
  10. When the pizza is done, return it to the baking sheet. Chop half of the avocado into small bites and place them on the top of the pizza.
  11. Enjoy your pizza!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Fresh Chicken and Veggie Grilled Pizza

Thursday, July 29, 2021

Mini S'mores Cheesecake / #NationalCheesecakeDay

Welcome to #NationalCheesecakeDay! If you are like me, you probably did not know there is such a tasty day! But there is, and I am celebrating today with some blogger friends. We are sharing yummy, delectable cheesecake desserts, that you will want to make!

You will love these Mini S'mores Cheesecakes! They are creamy and bursting with flavor. Crushed chocolate graham crackers are the base for these mini cakes. Cream cheese filling stuffed full of mini marshmallows and chocolate pieces fill the middle of the cakes and they are topped off with melted chocolate, flame licked marshmallows and chocolate. 

Make these anytime for a great dessert to serve to family and friends! By the way, these cheesecakes are baked in an air fryer! I have also included oven times. 


 Mini S'mores Cheesecakes 

     1 cup crushed chocolate graham crackers

     8 tablespoons melted Butter

     12 ounces Cream Cheese (softened)

     1/3 cup Sugar

     1/4 cup Heavy Whipping Cream

     2 1/2 teaspoons Corn Starch

     2 Eggs

     1 Egg Yolk

     2 teaspoons Vanilla Extract

     2 cups Mini Marshmallows

      5 Chocolate Bars (1.55 oz each)




Place the graham crackers in a plastic zip lock bag and crush them with a rolling pin until they are finely crushed. A food processor will work also.


Add the crushed graham crackers to a bowl and stir in the melted butter. Mix thoroughly. Spoon the chocolate into the mini cups and press the cracker mix into the mold. Refrigerate until they are ready to fill.





Chop the marshmallows in half.


                                                                                  
                                        Chop a chocolate bar in pieces. 
                      



In a medium bowl, mix together the softened cream cheese, sugar, whipping cream, corn starch, eggs, egg yolk and vanilla extract. Mix until creamy and smooth. 


Mix the chocolate and the marshmallows into the cream cheese mix.



Bake in the air fryer at 350 degrees for 5-6 minutes. All air fryers are different, so I would suggest checking at 4 minutes of cooking time.
Remove from heat and let cool completely. If baking in an oven I suggest 350 degrees for approximately 8-10 minutes.


Melt one of the chocolate bars in the microwave or on the stove top. Spread some of the chocolate on top of each cheesecake. 


Cut a chocolate bar into small pieces cutting along the separation lines that are molded into the bar. Place one chocolate piece into the back top of each cheesecake. 
Place 5 or so mini marshmallows on top of the chocolate, which should still be wet.


Drizzle some melted chocolate over the marshmallows.


Go through the cheesecake and add just a little bit of a touch of brown or black from a kitchen torch or lighter to the marshmallows to give them that campfire look!

Thank you so very much for giving me a chance to share my Mini S'mores Cheesecake with you! I hope you enjoy making it!

Scroll down the page just a bit more and you will find a list of all my blogging friends who also have a recipe to share today, and you will find a printable copy of the recipe for these fun and tasty Mini S'mores Cheesecakes! 



Happy #NationalCheesecakeDay 2021 hosted by Lynn from Fresh April Flours!  Let’s celebrate this delicious day with our favorite cheesecake recipes-- from fruity to chocolatey and mini to InstantPot, we’ve got you covered for your next cheesecake need!

More #NationalCheesecakeDay Recipes


Here's your printable recipe!

mini food, s'mores, cheesecake, s'mores cheesecake, make ahead, treats, desserts, picnic food, chocolate, picnic food, backyard foods
desserts, treats, chocolate, make ahead foods, foods kids love
dessert, snacks
Yield: 1 dozen mini cheesecakes
Author: The Freshman Cook
Mini S'mores Cheesecakes

Mini S'mores Cheesecakes

Mini S'mores Cheesecakes are easy to make and so much fun to eat! They can be made ahead of time, with easy to obtain ingredients to avoid the last minute scramble, and they are loved by everyone!

Ingredients

  • 1 cup crushed chocolate graham crackers
  • 8 tablespoons melted Butter
  • 12 ounces Cream Cheese (softened)
  • 1/3 cup Sugar
  • 1/4 cup Heavy Whipping Cream
  • 2 1/2 teaspoons Corn Starch
  • 2 Eggs
  • 1 Egg Yolk
  • 2 teaspoons Vanilla Extract
  • 2 cups Mini Marshmallows
  • 5 Chocolate Bars (1.55 oz each)

Instructions

  1. Place the graham crackers in a plastic zip lock bag and crush them with a rolling pin until they are finely crushed. A food processor will work also.
  2. Add the crushed graham crackers to a bowl and stir in the melted butter. Mix thoroughly. Spoon the chocolate into the mini cups and press the cracker mix into the mold. Refrigerate until they are ready to fill.
  3. Chop the marshmallows in half.
  4. Chop a chocolate bar into small pieces.
  5. In a medium bowl, mix together the softened cream cheese, sugar, whipping cream, corn starch, eggs, egg yolk and vanilla extract. Mix until creamy and smooth.
  6. Mix the chocolate and the marshmallows into the cream cheese mix.
  7. Bake in the air fryer at 350 degrees for 5-6 minutes. All air fryers are different, so I would suggest checking at 4 minutes of cooking time. Remove from heat and let cool completely. If baking in an oven I suggest 350 degrees for approximately 8-10 minutes.
  8. Melt one of the chocolate bars in the microwave or on the stove top. Spread some of the chocolate on top of each cheesecake.
  9. Cut a chocolate bar into small pieces cutting along the separation lines that are molded into the bar. Place one chocolate piece into the back top of each cheesecake.
  10. Place 5 or so mini marshmallows on top of the chocolate, which should still be wet.
  11. Drizzle some melted chocolate over the marshmallows.
  12. Go through the cheesecake and add just a little bit of a touch of brown or black from a kitchen torch or lighter to the marshmallows to give them that campfire look!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #mini s'mores cheesecakes

Saturday, July 17, 2021

No Bake Chocolate Cherry Cake

Looking for an easy to make recipe that tastes amazing, without heating the oven? Try this No Bake Chocolate Cherry cake!

With only four ingredients, you have a dessert  that everyone will love. The most difficult thing about this recipe? Waiting for the cake to be done!

No Bake Chocolate Cherry Cake
(printable recipe at end of page)

1 pound Fresh Cherries
5 Chocolate Graham Crackers
2 cups Heavy Duty Whipping Cream
2 tablespoons granulated Sugar

Aren't these fresh and pretty? Perfect for a hot summer day! This cake takes very little time to pull together, compared to baking a cake, but there is a lot of refrigeration time required. So make some room in the fridge! It will be worth it! 

Start by washing the cherries. Pull the stems off and pit each cherry. You can use a pitter or you can remove them with a knife or even a toothpick. Refrigerate after pitting.


Pour the whipping cream in a large bowl, and start mixing for 1-2 minutes. Add the sugar, then continue mixing until the whipping cream becomes whipped cream. It should take approx. 3-4 minutes of mixing. It can be made  using a stationary mixer or a hand mixer. The hand mixer will take a minute or two longer.


Decide on the plate you will be using to build the cake. Spread the back of a graham cracker with whipped cream and place it in the center of the plate, whipped cream side down, to secure it to the plate. This forms your base for the cake.


Use a pastry bag and a decorating tip #18.   Spread whipped cream on the top of the cracker. You could use a decorative tip or anything that is pretty. Be sure to cover the
entire top of the cracker. Cover the cream with a single layer of cherries. Use another cracker and do the same thing again until you have as many layers as you want. This cake has 5 layers.



On the top layer, which is also layer 5, add extra cream cheese in a decorative design. Top with 3 stemmed cherries for a pretty look. 



The only thing left to do is to enjoy this tasty desert!

Thanks for stopping by The Freshman Cook today! Here is your printable recipe:

graham crackers, fresh cherries, whipping cream, no bake desserts, no bake treats, summertime desserts, graham cracker desserts
dessert, treats, fruit dessert,
dessert
Yield: 4-5
Author: The Freshman Cook
No Bake Chocolate Cherry Cake

No Bake Chocolate Cherry Cake

This fun No Bake Chocolate Cherry Cake is the perfect summertime treat. This cake "cooks" in the refrigerator, so there is no heat in the kitchen!

Ingredients

  • 1 lb Fresh Cherries
  • 5 Chocolate Graham Crackers
  • 2 cups Heavy Duty Whipping Cream
  • 2 tablespoons granulated Sugar

Instructions

  1. Start by washing the cherries. Pull the stems off and pit each cherry. You can use a pitter or you can remove them with a knife or even a toothpick. Refrigerate after pitting.
  2. Pour the whipping cream in a large bowl, and start mixing for 1-2 minutes. Add the sugar, then continue mixing until the whipping cream becomes whipped cream. It should take approx. 3-4 minutes of mixing. It can be made using a stationary mixer or a hand mixer. The hand mixer will take a minute or two longer.
  3. Decide on the plate you will be using to build the cake. Spread the back of a graham cracker with whipped cream and place it in the center of the plate, whipped cream side down, to secure it to the plate. This forms your base for the cake.
  4. Use a pastry bag and a decorating tip #18 .
  5. Spread whipped cream on the top of the cracker. You could use a decorative tip or anything that is pretty. Be sure to cover the
  6. entire top of the cracker. Cover the cream with a single layer of cherries. Use another cracker and do the same thing again until you have as many layers as you want. This cake has 5 layers.
  7. On the top layer, which is also layer 5, add extra cream cheese in a decorative design. Top with 3 stemmed cherries for a pretty look.
  8. Enjoy!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #No Bake Chocolate Cherry Cake

Saturday, July 3, 2021

Grilled Pork Loin / #FromOurDinnerTable



One of my favorite ways to cook in the summer, and occasionally in the winter, is on the grill. Even with the excessive heat, I love to BBQ several times a week. The  aroma of the food on the grill is both comforting and enticing. So, I am excited to be participating with a group of food bloggers to showcase foods that are great for grilling!

Today I made a simple Southwestern Grilled Pork Loin. It is rubbed with a couple spices and a store bought marinade, placed on the grill, and let the grill do it's job! You are going to love it!

Grilled Southwestern Pork Loin Sandwiches

(makes approx 7-8 sandwiches)

(printable recipe at end of page)


4 Pork Tenderloins (approx, 2 lbs each)

Black Pepper-sprinkled liberally 

1 tablespoon Garlic Powder

1/4 cup Carne Asada Marinade

Frozen Corn Niblets

Onion Slices

Buns


Preheat the grill on medium high. Place the pork loins in a bowl. Sprinkle them with garlic powder, black pepper, and marinade. Rub the mix on the pork until they are covered.


Wrap each piece of pork in aluminum foil. Place on the grill. I cooked the pork at 350 degrees, for 7 minutes with the foil left on the pork.



I added a small pouch of frozen corn and some onion slices to the grill. I love onions on almost everything, and I think they always improve the flavor of pork. Drop a medium slice of butter on top.



Close the packet up and add the pouch of corn to the grill. Bring the internal temperature of the pork up to 140 degrees. 


Once the temperature gets to 140 degrees, remove the foil and place the loins back on the grill and continue to cook until they reach 145 degrees.



Remove pork from the grill. You want your pork to be juicy and tender. Let the pork rest on a cutting board or plate for about 15 minutes. The residual heat will continue to cook the loin, helping the juices to settle and creating an amazing, incredible flavor. Slice the pork into thin slices for your sandwiches. 



Drizzle some marinade over the pork slices, and add some onions from your veggie pack. Enjoy this incredibly tasty pork tenderloin sandwich!


Thank you for joining me today! I am so happy that you stopped by. For more ideas for grilled foods, please check out the recipes below from my blogging friends. They all sound amazing!


Get More Great Grilling Recipes:


                                     


grilled food, pork loin, sandwiches, onions, lunch,
lunch, dinner, snacks, holiday food, summer food, picnics, backyard bbq,
BBQ
Yield: 1-100
Author: The Freshman Cook
Grilled Pork Loin Sandwich

Grilled Pork Loin Sandwich

This Grilled Pork Loin Sandwich is easy to make using pork loin and cooking it on the grill. The flavors are amazing, and it comes together quickly.

Ingredients

Grilled Pork Loin Sandwich
  • 4 Pork Tenderloins (approx, 2 lbs each)
  • Black Pepper-sprinkled liberally
  • 1 tablespoon Garlic Powder
  • 1/4 cup Carne Asada Marinade
  • Frozen Corn Niblets
  • Onion Slices
  • Buns

Instructions

  1. Preheat the grill on medium high. Place the pork loins in a bowl. Sprinkle them with garlic powder, black pepper, and marinade. Rub the mix on the pork until they are covered.
  2. Wrap each piece of pork in aluminum foil. Place on the grill. I cooked the pork at 350 degrees, for 7 minutes with the foil left on the pork.
  3. I added a small pouch of frozen corn and some onion slices to the grill. I love onions on almost everything, and I think they always improve the flavor of pork. Drop a medium slice of butter on top.
  4. Close the packet up and add the pouch of corn to the grill. Bring the internal temperature of the pork up to 140 degrees.
  5. Once the temperature gets to 140 degrees, remove the foil and place the loins back on the grill and continue to cook until they reach 145 degrees.
  6. Remove pork from the grill. You want your pork to be juicy and tender. Let the pork rest on a cutting board or plate for about 15 minutes. The residual heat will continue to cook the loin, helping the juices to settle and creating an amazing, incredible flavor. Slice the pork into thin slices for your sandwiches.
  7. Drizzle some marinade over the pork slices, and add some onions from your veggie pack. Enjoy this incredibly tasty pork tenderloin sandwich!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Grilled Pork Loin Sandwich
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