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Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

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!


Here’s more Farmer’s Market Week Recipes

Starters and Drinks Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes








Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.


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

Monday, August 6, 2018

Kielbasa and Cheddar Mini Omelette Cups / #FarmersMarketWeek

This week I am participating in Farmers Market Week with some blogging friends. These events are always fun for me. I love that everyone has the same theme, and it is always so interesting to see the different interpretations of that theme! The only rule with Farmers Market theme is that you need to use an ingredient that is something you might find at a Farmers Market! That's a lot of ingredients to choose from!
I made these Kielbasa and Cheddar Mini Omelette Cups because they are easy, can be made ahead of time, to a certain point, and I bought the eggs, cheddar, and onion at the Farmers Market! Another thing, or two, that I love about these Omelette Cups is that they taste great hot or cold, and they are perfect for a school day breakfast, or an after school snack! 


Kielbasa and Cheddar Mini Omelette Cups 
(printable recipe at end of page)
(makes 24 Mini Omelette Cups)

6 Eggs
7 ounces pre cooked Polska Kielbasa
1-2 ounces Diced Sweet Onion
1/4 -1/2 cup Shredded Cheddar
Black Pepper, as desired
1-4 -1/2 cup Shredded 4 Cheese


Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.
Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.
Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 
Add Kielbasa pieces into egg mix. Sprinkle with black pepper.
Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)
Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!
Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup.
Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!
Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!

Thank you for stopping by today! I hope you enjoyed this recipe! You can find a printable copy for Kielbasa and Cheddar Mini Omelette Cups at the end of this page. If you have time, let me know if you try them and what you think!

I know you are going to want more Farmer's Market recipes, and I happen to have some right here. Just scroll down and find many delicious and fun recipes from some blogging friends:

Monday #FarmersMarketWeek Recipes





Yield: 24 Mini Cups

Kielbasa and Cheddar Mini Omelette Cups

ingredients:

6 Eggs
7 ounces pre cooked Polska Kielbasa
1-2 ounces Diced Sweet Onion
1/4 -1/2 cup Shredded Cheddar
Black Pepper, as desired
1-4 -1/2 cup Shredded 4 Cheese

instructions:


  1. Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.
  2. Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.
  3. Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 
  4. Add Kielbasa pieces into egg mix. Sprinkle with black pepper.
  5. Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)
  6. Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!
  7. Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup. 
  8. Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!
  9. Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!
Created using The Recipes Generator

Friday, February 3, 2017

Bacon Cheese Pops

It's time for the "Big Game" and that means lots of food, drinks, and fun. Oh yeah....and some football! To help you celebrate I made these Bacon Cheese Pops! They are so good! They are kind of like your own little cheese ball, all to yourself. Plus they are cute! I used straws, that I cut in half, for my sticks. That way you can make them with team colors to show your spirit! I used an Herb and Spices Cream Cheese Spread, but if you have a favorite, use it!
These Bacon Cheese Pops are based on a recipe from my favorite grocery, Lowes Foods, with some small changes. Make these a day ahead of the game and be sure to refrigerate them!

Bacon Cheese Pops
(printable recipe at end of page)
1 tub Herbs and Spices Cream Cheese Spread
2 ounces chopped Bacon 
2 1/4 ounces chopped Pecans
Various Crackers
Sticks to place in pops

Cook and chop bacon. To get the necessary 2 ounces you will need to cook  pieces of raw bacon. You could also use bacon bits.
Chop pecans. If you buy them in the 2 1/4 oz. package, you still need to chop them smaller. They should be as small as the bacon bits.
Mix the bacon and pecans together in a bowl. Use a small scoop to form the cheese spread into balls. Roll the cheese ball into the bacon and nuts mix. You will have to help the pecans and bacon stick to the cheese. Patting the mix on helps it to stay.
I used straws for my sticks. Cut them in half for the appropriate size. Refrigerate the balls until you are ready to serve. I used this basket to make sure they did not flat. You could also place the straws in rice so they are elevated.
Serve on a platter with crackers. 
Thanks for stopping by today! Enjoy the Big Game! 


yield: 18-20 pops print recipe

Bacon Cheese Pops

INGREDIENTS:

  • 1 tub Herbs and Spices Cream Cheese Spread
  • 2 ounces chopped Bacon
  • 2 1/4 ounces chopped Pecans
  • Various Crackers
  • Sticks to place in pops

INSTRUCTIONS:

  1. Cook and chop bacon. To get the necessary 2 ounces you will need to cook pieces of raw bacon. You could also use bacon bits.
  2. Chop pecans. If you buy them in the 2 1/4 oz. package, you still need to chop them smaller. They should be as small as the bacon bits.
  3. Mix the bacon and pecans together in a bowl. Use a small scoop to form the cheese spread into balls. Roll the cheese ball into the bacon and nuts mix. You will have to help the pecans and bacon stick to the cheese. Patting the mix on helps it to stay.
  4. I used straws for my sticks. Cut them in half for the appropriate size. Refrigerate the balls until you are ready to serve. I used this basket to make sure they did not flat. You could also place the straws in rice so they are elevated.
  5. Serve on a platter with crackers.
Created using The Recipes Generator

 


 

Thursday, December 29, 2016

Four Ingredient Cheese Ball

If you are looking for a quick and easy appetizer to enjoy as the clock strikes midnight, this 4 Ingredient Cheese Ball is for you! This cheese ball is so easy that the only thing that takes time is letting the cream cheese get soft! This recipe was one of my mother-in-laws favorite things to make for family gatherings, and I hope it will become one of yours! It would be wonderful for football parties too! The original recipe called for it to be rolled in chopped nuts, but the shredded cheese adds a different dimension that is really tasty!


Four Ingredient Cheese Ball 

( printable recipe at end of post)
(makes 1 cheese ball)
8 ounces Cream Cheese
6.5 ounces Spreadable Cheddar
2-3 ounces Chopped Onion
3-4 ounces Mexican Style Finely Shredded
                  Four Cheese Blend

Place softened Cream Cheese and Cheddar in to a bowl. Mix together with a fork. I used Kaukauna Spreadable Cheddar, which is found in the deli area of the grocery.
Add the onion and mix together.
Roll the mix together into a ball.
Spread the shredded cheese mix onto a cutting board or a bowl. Roll the cheese ball over the cheese, patting it onto the ball as you roll it around. Refrigerate until you are ready to serve.
Serve with your favorite crackers. Thanks for joining me today!
Scroll down for more party food recipes!






Have a Happy New Year! See you next year! 




Saturday, September 24, 2016

Goat Cheese and Red Onion Quesadilla / #SundaySupper

Do you enjoy meals that are Vegetarian? There are a few foods that I have eaten that did not include meat or chicken, but for the most part, I like meat, and I love chicken!!  But since we are spotlighting vegetarian meals today for Sunday Supper, I thought it might be tasty to make this Goat Cheese and Red Onion Quesadilla. Well, talk about flavors! This quesadilla is full of them!! The goat cheese and colby jack compliment each other very well, and the red onion elevates your taste buds to a whole new level. Add a little salsa and sour cream to complete the flavor. You won't even miss the meat! 

So many people enjoy vegetarian foods these days, that it is always a good idea to have one or two recipes that you can put together quickly. At the end of this post, you will find a complete list of vegetarian recipes from the Sunday Supper family that I am sure you will want to try. Use the recipes as your "go-to" list for vegetarian meals you might need when entertaining during the holidays this year!

Goat Cheese and Red Onion Quesadilla 
 (printable recipe at the end of this post)
 Makes 6 Quesadillas

1 Red Onion
5 tablespoons Olive Oil
Fresh Ground Pepper
6 Flour Tortillas
3/4 cup Grated Colby Jack Cheese
1/4 cup crumbled Goat Cheese
1/4 cup Sour Cream
Salsa

Cut the red onion into thin slices. If you have a mandolin, it is the perfect thing to use for a consistent size. Saute the onions in a tablespoon of olive oil until they are translucent and soft. Sprinkle pepper to taste.
Build the tortilla by sprinkling half of the tortilla with colby jack cheese. Add goat cheese on top. Add some sauteed onion on top of cheese.
Heat medium pan with olive oil on medium heat. Place tortilla in pan, folded in half. Brown on one side, then flip to brown the other side.
When the quesadilla is done, place on a plate, and sprinkle with colby jack. Cut into quarters. Place sour cream on the top, and garnish the plate with salsa , more sour cream and some onion.
Enjoy your Goat Cheese and Red Onion Quesadilla!

yield: 6 Quesadillasprint recipe

Goat Cheese and Red Onion Quesadilla

prep time: 15 MINScook time: 15 MINStotal time: 30 mins

INGREDIENTS:


  • 1 Red Onion
  • 5 tablespoons Olive Oil
  • Fresh Ground Pepper
  • 6 Flour Tortillas
  • 3/4 cup Colby Jack Cheese
  • 1/4 cup Goat Cheese Crumbles
  • 1/4 cup Sour Cream
  • Salsa

INSTRUCTIONS:


  1. Cut the red onion into thin slices. If you have a mandolin, it is the perfect thing to use for a consistent size. Saute the onions in a tablespoon of olive oil until they are translucent and soft. Sprinkle pepper to taste.
  2. Build the tortilla by sprinkling half of the tortilla with colby jack cheese. Add goat cheese on top. Add some sauteed onion on top of cheese.
  3. Heat medium pan with olive oil on medium heat. Place tortilla in pan, folded in half. Brown on one side, then flip to brown the other side.
  4. When the quesadilla is done, place on a plate, and sprinkle with colby jack. Cut into quarters. Place sour cream on the top, and garnish the plate with salsa , more sour cream and some onion. Enjoy your Goat Cheese and Red Onion Quesadilla! (ps-add chicken to this quesadilla for a whole new flavor!)



Thank you to Susan, who blogs at The Wimpy Vegetarian for hosting today's challenging challenge!

Scroll down and you will find many more vegetarian recipes that I mentioned above:

Appetizers
Desserts
Entrees
Sides
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.