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Showing posts with label dinner. Show all posts
Showing posts with label dinner. 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

Saturday, September 7, 2019

Easy Tortilla Pizza / #OurFamilyTable

A long time ago, when my son was growing up, fixing and eating a quick meal every evening was a way of life. My husband and I worked, after school activities were a thing every night, or so it seemed, and finding the time to sit down and have a family dinner was rare. Even years later, it always seems like we are busy, running here, going there, never stopping. Sometimes the answer is a simple meal, that comes together quickly and becomes a favorite. This Easy Tortilla Pizza may be what you have been looking for!

Easy Tortilla Pizza 
feeds 4
printable recipe at end of page 

1 raw Chicken Breast (8-10 ounces)
Minced Garlic
Black Pepper
Fresh Jalapeno Pepper
1 Corn on the Cob
Butter
Onion Slices
Mini Tortillas
Pizza Sauce
4 Cheese Mix
Shredded Mozzarella Cheese
Fresh Avocado
Salsa


Slice the chicken into small, bite sized pieces. Sprinkle with minced garlic and pepper for a great flavor.
Chop the jalapeno pepper into small pieces.
Boil the corn for 10 minutes in water. Let cool a bit, then cut the kernels off the cob. I find the best way to do this without cutting yourself is to place a corn cob holder in the end of the corn and use it to steady the cob as you slice down, cutting the corn off.
Place a teaspoon of butter in a pan and pan grill the corn until it begins to turn slightly brown. Add some onion slices and continue grilling both the corn and the onions until tender. Pan grill the jalapeno pieces in a separate pan unless everyone eating the pizzas like jalapeno.
Start building your pizza. Place the mini tortillas in a large pan on medium heat. Top each pizza crust with some of the sauce and swirl it around the crust covering to the edge. Add the onions, corn, jalapeno, and chicken.
Top the pizzas with the cheese, choosing one or the other or both. You can never have enough cheese! If your cheese is not melting quick enough, place a lid on the pan for a few minutes to quicken the melting process.
Cut the pizza and enjoy! Serve with a side of salsa and some avocado slices!

I hope you find this Easy Tortilla Pizza to be the answer to your busy family dinners!

Looking for more fun, quick and easy pizza ideas?
Check out the list below from my blogging friends!




Quick and Easy Pizza Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!





Thanks for stopping by today! Find a printable copy of this recipe below!


 



Easy Tortilla Pizza

Author:

ingredients:

  • 1 raw Chicken Breast (or 8-10 ounces)
  • Minced Garlic
  • Black Pepper
  • Fresh Jalapeno Pepper
  • 1 Corn on the Cob
  • Butter
  • Onion Slices
  • Mini Tortillas
  • Pizza Sauce
  • 4 Cheese Mix
  • Shredded Mozzarella Cheese
  • Fresh Avocado
  • Salsa

instructions:

How to cook Easy Tortilla Pizza

  1. Slice the chicken into small bite sized pieces. Sprinkle with minced garlic and pepper for a great flavor.
  2. Chop the jalapeno pepper into small pieces.
  3. Boil the corn for 10 minutes in water. Let cool a bit, then cut the kernels off the cob. I find the best way to do this without cutting yourself is to place a corn cob holder in the end of the corn and use it to steady the cob as you slice down, cutting the corn off.
  4. Place a teaspoon of butter in a pan and pan grill the corn until it begins to turn slightly brown, and the add some onion slices and continue grilling both the corn and the onions until tender. Pan grill the jalapeno pieces in a separate pan, unless everyone eating the pizzas like jalapeno.
  5. Start building your pizzas. Place the mini tortillas in a large pan on medium heat. Top each pizza crust with some of the sauce and swirl it around the crust covering to the edge. Add the onions, corn, jalapeno, and chicken.
  6. Top the pizzas with the cheese, choosing one or the other, or both. You can never have enough cheese! If your cheese is not melting quick enough, place a lid on the pan for a few minutes to quicken the melting process.
  7. Cut the pizza and enjoy! Serve with a side of salsa and some avocado slices!
pizza, fast and easy meals, tortilla pizzas, chicken pizza, four cheese, quick meals
dinner, lunch, after school snack, snack
Created using The Recipes Generator














Wednesday, August 8, 2018

Naan Bread Grilled Veggie Pizza / #FarmersMarketWeek

We love homemade pizzas at out house! We love adding our favorite toppings and our favorite cheese, and popping them on the grill or in the oven, for a quick and easy snack or meal! Over time we have experimented with various types of crust, and we have several that we like. We have tried homemade dough, dough from the grocery, and frozen dough. We have used tortillas as the crust, along with purchased crust, but these Mini Naan Breads are a family favorite. We all like them!
This recipe is super simple and quick. I used purchased Naan Bread and purchased Pizza Sauce, so this may be more of a "how to put together a pizza", than a recipe. I added tasty items from the Farmers Market, like onions, roma tomatoes, and corn.  No matter how you look at it, you are going to love these pizzas. For a quick meal or snack, they can't be beat!


Naan Bread Grilled Veggie Pizza
(printable recipe at end of page)
(makes 2 pizzas)

Mini Naan Bread
Pizza Sauce
1 Roma Tomato
2 tablespoons of Corn 
2-3 tablespoons of Sweet Vidalia Onion
Shredded Mozzarella Cheese
Fresh Mozzarella Pearls


Spoon pizza sauce on to the Naan Bread. Chop up onion, slice tomato, and cut corn from the cob. 
Roast the corn on the grill, or in a frying pan, until it is brown and delicious looking.
Start building your pizza. Add more of what you love, and less, or none of what you don't!
Sprinkle the shredded mozzarella over the sauce and vegetables. Add the fresh mozzarella pearls to the top! They are the best!
Place your pizza on a baking sheet and pop it into the pre heated oven at 350 degrees. It should take approx. 7 minutes to bake, then switch to broil for 3 minutes.
If you are grilling the pizza~YUM! Use a temperature of medium, and watch the bottom of the Naan Bread so it doesn't burn. It will taste so good and take approx. 15-20 minutes.
This is definitely ready to eat!
Anyway you cook it, you are going to love Naan Bread Grilled Veggie Pizza!

I am so glad that you stopped by today! #FarmersMarketWeek is going on through this week, so please check out more tasty recipes from my fellow bloggers listed below!



Wednesday #FarmersMarketWeek Recipes




Yield: 2 pizzas

Naan Bread Grilled Veggie pizza

ingredients:

Mini Naan Bread
Pizza Sauce
1 Roma Tomato
2 tablespoons of Corn 
2-3 tablespoons of Sweet Vidalia Onion
Shredded Mozzarella Cheese
Fresh Mozzarella Pearls

instructions:


  1. Spoon pizza sauce on to the Naan Bread. Chop up onion, slice tomato, and cut corn from the cob. 
  2. Roast the corn on the grill, or in a frying pan, until it is brown and delicious looking.
  3. Start building your pizza. Add more of what you love, and less, or none of what you don't!
  4. Sprinkle the shredded mozzarella over the sauce and vegetables. Add the fresh mozzarella pearls to the top! They are the best! Place your pizza on a baking sheet and pop it into the pre heated oven at 350 degrees.  
  5. It should take approx. 7 minutes to bake,  then switch to broil for 3 minutes.
  6. If you are grilling the pizza~YUM! Use a temperature of medium, and watch the bottom of the Naan Bread so it doesn't burn. It will taste so good and take approx. 15-20 minutes.
  7. Anyway you cook it, you are going to love Naan Bread Grilled Veggie Pizza!
Created using The Recipes Generator

Wednesday, May 23, 2018

Charred Corn Salad / #BBQWeek

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.



Every BBQ needs a few side dishes to round out the meal, so for Day 3 of #BBQWeek, I made this yummy Charred Corn Salad! Full of flavor and fresh vegetables, like asparagus from #Michigan Asparagus and fresh corn, right off the cob, along with a few more, this makes a great addition to any cookout! Your guests will love the freshness and you will love the fact that you can put this salad together the day before you plan to  serve it!

Charred Corn Salad 
(printable recipe at end of recipe)

8-10 Asparagus Stalks
drizzle of Extra Virgin Olive Oil
salt
2 Ears of Corn
1 small Yellow Pepper
1 medium Orange Pepper
1 White Onion
8-10 mini Red Tomatoes
1 fresh Lime
3 tablespoons Extra Virgin Olive Oil
Juice from 1/2 a Lime
Pinch of Salt
Ground Pepper
1/4 teaspoon Sugar ( if needed)
1/2 fresh Avocado

Drizzle asparagus with olive oil and sprinkle with salt.
Place asparagus on the grill, watching it carefully to make sure it does not burn. Turn it often.
Char the corn cobs and the yellow pepper by placing them on the grill, and as they char, keep turning them until they are completely charred.
Remove the corn and pepper from the grill. Place the pepper in a glass bowl and cover the top with plastic wrap. Seal it tight. The heat from the plastic will loosen the skin on the pepper, making it easier to peel the outer skin off. It should be ready to be peeled in 15-20 minutes. Start pulling the peppers skin off. If it does not come off easily, recover the bowl and give the pepper more time. Set the pepper to the side and throw out the skin.
Cut the corn off the cob.
Chop the orange pepper and some slices of the onion. Wrap them together in foil, along with a pat of butter. Place on the grill to become tender.
Chop the top part of your asparagus into pieces. Discard the bottom part.
Mix everything together in a bowl. Chop the avocado and place on the top.
Make the Lime Vinaigrette by adding the Extra Virgin Olive Oil, the lime juice, salt and pepper to a small bowl. Whisk as you add the ingredients. Taste, and if too tart, add the sugar.
Pour vinaigrette over salad as you are serving, or in the case of a potluck party, let the vinaigrette sit nearby, so your guests can add their own!

Thank you for joining me today to celebrate #BBQWeek and Michigan Asparagus! Stop by their website for more information about asparagus! Their site is full of information and recipes, cooking tips and the how-to for asparagus!!

You can also find them on these pages. Just click the link!
Twitter

Many thanks to Michigan Asparagus!!!!



We have a lot more recipes for you!
Check them out!
#BBQWeek Recipes

See what the bloggers served up Wednesday for #BBQWeek

Cherry Chipotle Bourbon Baked Beans by Cookaholic Wife
Charred Corn Salsa by The Freshman Cook
Cherry Chipotle Grilled Pork Tenderloin by Tip Garden
Everything Bagel Pasta Salad by Hezzi-D's Books and Cooks
Grilled Asparagus Salad by Cindy's Recipes and Writings
  Grilled Chicken Tikki Tacos by A Kitchen Hoor's Adventures
  Grilled Kale Salad with Ricotta by Culinary Adventures with Camilla
  Grilled Lemon Pepper Asparagus by The Chef Next Door
  Grilled Nam Prik Shrimp Skewers by 4 Sons 'R' Us
Grilled Spiced Blue Hawaiian Cocktail by Daily Dish Recipes
  Grilled Stuffed Meatballs with Pineapple Sauce by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice
  Hawaiian Macaroni Salad by Jonesin' For Taste
Jersey Style Hot Dogs by Jolene's Recipe Journal
  Peppercorn Blue Cheese Burgers with Cherry Ketchup by Strawberry Blondie Kitchen
  Seasoned Barbecue Butter Shrimp Skewers by Family Around the Table
Sweet & Spicy Tangerine Shrimp & Pineapple Kabobs by Books n' Cooks
  Texas-Style Smoked Beef Ribs by Palatable Pastime


Don't forget to enter our giveaway!

 
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce. Michigan Asparagus Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100) Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state's 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh. Not Ketchup Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40) Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly. Flavors in the sampler pack: Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese Adams Extracts and Flavors   Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30) Adams Extract From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple...make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
a Rafflecopter giveaway










Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and
Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with
samples and product to use for creating #BBQWeek recipes. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three
winning entries that will be verified. The prize packages will be sent directly from the giveaway
sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize
package. Participating bloggers and their immediate family members cannot enter or win the giveaway.
No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored,
endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts
or entry.





salad, summer, asparagus, charred corn salad, peppers, avocado, lme vinaigrette
summer, salads, fresh vegetabels
American Summer
Pin it

Charred Corn Salad

ingredients:

8-10 Asparagus Stalks
drizzle of Extra Virgin Olive Oil
salt
2 Ears of Corn
1 small Yellow Pepper
1 medium Orange Pepper
1 White Onion
8-10 mini Red Tomatoes
1 fresh Lime
3 tablespoons Extra Virgin Olive Oil
Juice from 1/2 a Lime
Pinch of Salt
Ground Pepper
1/4 teaspoon Sugar ( if needed)
1/2 fresh Avocado

instructions:


  1. Drizzle asparagus with olive oil and sprinkle with salt.
  2. Place asparagus on the grill, watching it carefully to make sure it does not burn. Turn it often.
  3. Char the corn cobs and the yellow pepper by placing them on the grill, and as they char, keep turning them until they are completely charred.
  4. Remove the corn and pepper from the grill. Place the pepper in a glass bowl and cover the top with plastic wrap. Seal it tight. The heat from the plastic will loosen the skin on the pepper, making it easier to peel the outer skin off. It should be ready to be peeled in 15-20 minutes. Start pulling the peppers skin off. If it does not come off easily, recover the bowl and give the pepper more time. Set the pepper to the side and throw out the skin.
  5. Cut the corn off the cob.
  6. Chop the orange pepper and some slices of the onion. Wrap them together in foil, along with a pat of butter. Place on the grill to become tender.
  7. Chop the top part of your asparagus into pieces. Discard the bottom part.
  8. Mix everything together in a bowl. Chop the avocado and place on the top.
  9. Make the Lime Vinaigrette by adding the Extra Virgin Olive Oil, the lime juice, salt and pepper to a small bowl. Whisk as you add the ingredients. Taste, and if too tart, add the sugar.
    Pour vinaigrette over salad as you are serving, or in the case of a potluck party, let the vinaigrette sit nearby, so your guests can add their own!