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

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!

Thursday, October 26, 2017

Buffalo Chicken Naan Bread Pizza

If you like pizza, you will love this homemade Buffalo Chicken Naan Bread Pizza. It is easy to make, using purchased naan bread and pizza sauce, and when you don't feel like making dinner and want to order a pizza instead, you will be glad you made this! I am part of a group of great bloggers all sharing pizza recipes today Find them at the end of this page!
Buffalo Chicken Naan Bread Pizza
(printable recipe at end of page)
(makes 2 pizzas) 

1 Large raw Chicken Breast
1 tablespoon Butter
1 teaspoon minced Garlic
1 tablespoon Butter 
Medium Onion
2 pieces small Naan Bread
1 cup Pizza Sauce
2 tablespoon Hot Sauce
Shredded Mozzarella Cheese 
Fresh Mozzarella Cheese
Ranch Dressing


Butterfly the chicken breast, trimming off any fat, and taking out the middle vein.
Pan fry the chicken in a tablespoon of butter and a teaspoon of  minced garlic.

Chop approx. half of the onion into small diced pieces. Saute in tablespoon of butter. Chop approx. half of the onion into small diced pieces. Saute in tablespoon of butter.
Once chicken has cooled enough to be handled, pull the chicken apart into shredded pieces.
 Mix together the pizza sauce and the hot sauce with a tablespoon of butter. Add more hot sauce if you like it hot! Heat in microwave to melt the butter and mix together.
Add shredded chicken to bowl. Soak chicken for a few minutes, then drain sauce from chicken.
Spread pizza sauce on the naan bread. You can see that these pieces are both very different. I like a lot of sauce, so the one on the right is mine, but my husband likes a bit less sauce and his is on the left.
Add a sprinkle of the shredded mozzarella cheese to each bread.
 Top the cheese with chicken and onion.
Add more shredded mozzarella and then small chunks of fresh mozzarella .
Bake for 10-15 minutes until cheese is melted.
If you like a crispier pizza, stick the pizza under the broiler for 5 more minutes, but watch so it doesn't burn.
Cut pizza and drizzle with ranch dressing if desired!
Thanks for joining me today! Scroll down and find more yummy pizza recipes to keep you in pizza ideas for quite some time!   Happy Pizza Day!

Follow The Freshman Cook here:

Don't these pizzas all sound amazing?! 
Check 'em out!














Sunday, October 15, 2017

Homemade Spaghetti Noodles with Stuffed Meatballs / #SundaySupper

  We are talking about Comfort Food Pasta Recipes today at #SundaySupper and I am sharing my Homemade Spaghetti Noodles with Stuffed Meatballs. These juicy, tasty meatballs, made with ground chuck, are stuffed with fresh chunks of mozzarella adding an amazing dimension of taste.
Unfortunately, my pasta maker fell off the table and broke as I was rolling out my pasta dough, so my homemade spaghetti noodles turned into store bought spaghetti noodles. But they are still delicious, and major comfort food!

Why is this comfort food for me? This recipe brings back lots of family memories of my husband, son and I enjoying this meal quite often when my son was a little boy and we all three had time to sit down to dinner together. It gives me feelings of warmth, happiness, and joy!

Spaghetti Noodles w/ Stuffed Meatballs 
(printable recipe at end of post)
(makes 20-22 meatballs)

Meatballs
1/4 cup diced onion (small diced)
1/2 cup Italian Style Bread Crumbs
1/4 cup Half and Half
1 pound Ground Chuck
1/4 teaspoon Ground Pepper
1/4 teaspoon Salt
1/2 teaspoon Worcestershire Sauce
1 Egg

Sauce
28 ounce can San Marzano Peeled Tomatoes
1 cup diced Onions
2 clove Garlic
1 teaspoon Sugar
2 teaspoon Italian Medley (Mrs. Dash)
3/4 teaspoon Salt 

Other Ingredients
Spaghetti 
Parmesan Cheese, shredded

Preheat oven to 400 degrees.
 Add diced onion, bread crumbs, half and half, ground chuck, pepper, salt, worcestershire sauce, and egg to a large bowl.
Use  a spoon or your hands, to mix all ingredients together.
Cut approx. 1/4 of the mozzarella cheese off of the ball of cheese. Cut into slices and then cut into small cubes.
Use a  1 1/2" across the top scoop, and start scooping the ground chuck mix into balls. Place the balls on a cutting board, smashing them down a bit, like in the picture. Place a cube of cheese into the center of  each meatball.
 Form the meatballs around the cheese, encasing it in the ground chuck. Place in an ungreased pyrex type pan that is oven safe. Bake for 20-25 minutes. Remove from oven and set aside. 
While the meatballs are baking, make the sauce by mixing together the peeled tomatoes, diced onions, garlic, sugar, Italian Medley, and salt. As you are adding the ingredients crush the tomatoes with a spatula or spoon, as you are mixing them together. Heat on medium temperature.
Boil water and cook spaghetti according to package directions. Plate meal and sprinkle meatballs with parmesan cheese. Enjoy!

Thanks for joining me today!
Scroll down a bit to see lots of yummy Comfort Food Pasta Recipes from #SundaySupper family members!
Thank you to today's host, Christie Campbell who
blogs at A Kitchen Hoor's Adventures!

 

Must Make Meaty Comfort Food Pasta Recipes

Must Make Veggie Comfort Food Pasta Recipes

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.

Spaghetti Noodles w/ Stuffed Meatballs

prep time: cook time: total time:

INGREDIENTS:

Meatballs
  • 1/4 cup diced onion (small diced)
  • 1/2 cup Italian Style Bread Crumbs
  • 1/4 cup Half and Half
  • 1 pound Ground Chuck
  • 1/4 teaspoon Ground Pepper
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Worcestershire Sauce
  • 1 Egg
Sauce
  • 28 ounce can San Marzano Peeled Tomatoes
  • 1 cup diced Onions
  • 2 clove Garlic
  • 1 teaspoon Sugar
  • 2 teaspoon Italian Medley (Mrs. Dash)
  • 3/4 teaspoon Salt
Other Ingredients
  • Spaghetti
  • Parmesan Cheese, shredded

INSTRUCTIONS:


  1. Preheat oven to 400 degrees.
  2. Add diced onion, bread crumbs, half and half, ground chuck, pepper, salt, worcestershire sauce, and egg to a large bowl.
  3. Use a spoon or your hands, to mix all ingredients together.
  4. Cut approx. 1/4 of the mozzarella cheese off of the ball of cheese. Cut into slices and then cut into small cubes.
  5. Use a 1 1/2" across the top scoop, and start scooping the ground chuck mix into balls. Place the balls on a cutting board, smashing them down a bit, like in the picture. Place a cube of cheese into the center of each meatball.
  6. Form the meatballs around the cheese, encasing it in the ground chuck. Place in an ungreased pyrex type pan that is oven safe. Bake for 20-25 minutes. Remove from oven and set aside.
  7. While the meatballs are baking, make the sauce by mixing together the peeled tomatoes, diced onions, garlic, sugar, Italian Medley, and salt. As you are adding the ingredients crush the tomatoes with a spatula or spoon, as you are mixing them together. Heat on medium temperature.
  8. Boil water and cook spaghetti according to package directions. Plate meal and sprinkle meatballs with parmesan cheese. Enjoy!
Created using The Recipes Generator