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Showing posts with label entree. Show all posts
Showing posts with label entree. 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, July 16, 2016

Grilled Peaches and Shrimp Shish Kabobs / #SundaySupper

These Grilled Peaches and Shrimp Shish Kabobs are the perfect summer #SundaySupper! Fresh grilled peaches are the star of the show, but everything is fresh including the grilled shrimp and the lime drizzle to round it out. With everything but the rice cooked on the grill, make the rice in the microwave and your kitchen stays cool and comfortable. This meal grills up easily and quick. You're gonna love it!

Grilled Peaches and Shrimp Shish Kabobs

(printable recipe)
 Makes 8 skewers

2 cups of Jasmine Rice
Teriyaki Sauce
16 Raw Shrimp
4 Fresh Peaches
1 Fresh Lime




 Cook Jasmine rice.
Rinse shrimp. Devein the top and the underside of the shrimp. Many people don't worry about cleaning the underside of the shrimp, but I like to clean both sides. I am very picky about it, and even if the shrimp comes cleaned on the top side, I clean it again if needed. You don't need a special tool to clean the shrimp. I use a paring knife and it works great.
Cut peaches in half, take out the pit, and cut each half into quarters. Leave the skin on, which makes it much easier to grill. 
Put kabobs together. I used 2 peach quarters and 2 shrimp on each skewer. Also, leave a little space between the shrimp and the peaches as you build your kabobs. Squeeze fresh lime juice over the raw shrimp.
Place skewers on the grill. Set the peaches so one edge is on the grates of the grill. Make sure the shrimp are flat and directly on the grill also. Grill for 3 minutes. Move the shish kabobs so that the other side of the quartered peach is now on the grill. Flip the shrimp over. Grill for 3 more minutes. If more time is needed, continue flipping, but for only a minute of two at a time. 
Add some teriyaki sauce to the rice, and place the peach and shrimp kabobs on top of the rice.




Enjoy!
Thanks so much for stopping by today! Be sure to scroll down and take a look at all the tasty peach recipes from the #SundaySupper family!
Thank you to Sue from Palatable Pastime for hosting today's sweet party! Check out Sue's blog for more tasty recipes!

Starters:
Breakfasts:
Beverages:
Condiments:
Sides & Salads:
Main Dishes:
Desserts:
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

Wednesday, June 15, 2016

Sausage & Apple Cornbread Bundt Cake w/ a White Gravy Drizzle / #BundtBakers

This Sausage and Apple Cornbread Bundt Cake w/ a White Gravy Drizzle is definitely a change from the bundt cakes I usually make, but it is a welcome change! This savory bundt cake is bursting with tasty flavors and would be perfect for lunch, dinner, or even a brunch! I made a favorite cornbread recipe, but before I baked it I added chopped Chicken and Apple Sausage, grilled corn, and onion. Once it was out of the oven, I topped it with a White Gravy drizzle, and sprinkled it with black pepper. Very easy and yummy!

bundt cake

Sausage and Apple Cornbread Bundt Cake w/ a White Gravy Drizzle
 (printable recipe)
Makes 6 Mini Bundt Cakes

1 1/4 cup Flour 
3/4 cup Cornmeal
2 teaspoons Baking Powder
1/3 cup Sugar
3/4 teaspoon Salt
1 1/4 cup Whole Milk
1/4 cup Shortening 
1 Egg
3 tablespoon chopped Onion
1 link Chicken and Apple Sausage, chopped
2 tablespoon Grilled Corn, cut from cob
1 package Country Gravy Mix

Preheat oven to 350 degrees.
 Mix together the flour, cornmeal, baking powder, sugar and salt. Add the milk, shortening and egg. Mix just until combined. 
Slice the sausage, lengthwise, into four pieces, then chop the sausage into small slices. Chop the onion into small pieces. Grill the corn over medium heat. Slice the corn from the cob. Add the sausage, onion, and corn to the batter. Pour into the mini bundt pan.
Bake for 15-17 minutes. Remove from oven, let cool, then remove from pan. 
 Make gravy according to package directions. Drizzle over bundt and sprinkle with black pepper. 
 Cut into the bundt and enjoy all those savory flavors!

Thank you for joining me today! Scroll down to see all the tasty, savory bundts baked by the #BundtBakers members!

Thank you to Padmajha, who blogs at Seduce Your Tastebuds for hosting today!


BundtBakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Saturday, May 21, 2016

Grilled London Broil Steak Tacos / #SundaySupper

Today I have some Grilled London Broil Steak Tacos on the menu! We are celebrating the grilling season this week on Sunday Supper by Throwing something on the Barbie! When it comes to grilling, everyone has an opinion! It is an entire culture all on its own! You can have a favorite way to grill: gas or wood. How about a favorite method: direct, indirect, smoking and rotisserie. To make it even more interesting, each of those categories have categories!
These Grilled London Broil Steak Tacos come together quickly, but you will want to tenderize the London Broil the day before you want to serve these yummy tacos to get optimum flavor! The steak and the peppers cook at the same time, and as the steak comes off to rest, the tortillas go on, and the peppers and tortillas come off together. Get ready for a great meal! 

 
 Grilled London Broil Steak Tacos
London Broil Steak
Italian Dressing (not creamy)
A1 Sauce 
Garlic Powder
Red, yellow, and Orange Peppers, thinly sliced
Vidalia Onion, thinly sliced
Flour Tacos
Lettuce
Ranchero Queso Fresco
Sour Cream 
Salsa 

Tenderize the steak by sprinkling garlic powder on top, and pouring A-1 and Italian dressing on top of the garlic powder.
Use 2 forks and push them in and out of the steak, moving all over the steak. Then flip it over and do it again. When you begin, the fork will be slightly resistant to piercing the steak, but as you continue, it will become easier and easier. Cover the steak and refrigerate it overnight.
Sprinkle chipotle seasoning on the steak and place on the grill on medium heat.
Sear the meat one way, for two minutes, then lift and score it in the other direction for two minutes.
Flip the steak over and do it again. 
Place the veggies in a packet of foil and place on the grill. Close foil for quicker cooking. I put these on the grill as the steak was 4 minutes away from being done. The peppers will be cooked, but still have a crunch. If you like them softer, put them on the grill earlier.
 
Take off the steak and let it rest for a few minutes. Place tortillas on the grill. They start to bubble up quickly. Remove when they do.
 Thinly slice the london broil.
 Build the taco by adding lettuce, cheese, steak, peppers and onions, sour cream and salsa.


Enjoy your tacos!

Scroll down to see what the rest of the Sunday Supper family created for today!

Thanks so much to Sue Lau who blogs at A Palatable Pastime, for hosting this fun event!

Patio Libations
Let’s Get This BBQ Started!
The Main Event
On a Side Note
Saucy Sentiments and Rebellious Rubs
Finishing Touches
Plus Piri Piri Sauce and Recipes for Summer Grilling from Sunday Supper Movement 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





Here are some other recipes you might enjoy:





















Wednesday, April 27, 2016

How to Cook Your Favorite Restaurant Meal at Home~A New Series

I have an exciting new series starting today, "How to Cook Your Favorite Restaurant Meals at Home"! In this monthly series, I will be using a meal from the menu of a different restaurant each month. I will show you how I cooked it, and how much I spent, comparing it to the price on the menu.
As much as I enjoy dining out, I don't always feel that the price I pay is justified. And when I feel like that, it takes all the fun out of it! Throughout my restaurant career, I worked in several restaurants, and owned a couple, so I am more than familiar with the daily stresses and expenses of making it run. It is very expensive! But as a consumer, my money only goes so far, making it important to carefully choose how I spend.
The menu item I chose is from Outback Steakhouse. I made the Outback Sirloin, 12 ounce cut, with a side of Fresh Steamed Broccoli, and a Hot Baked Potato. The cost of this meal at Outback is $18.99.


$18.99 meal
    3.49 soda
    1.81 8% tax
    4.00 tip
$ 28.29  Total per meal cost


I bought a 2.5 pound Certified Angus Beef from the grocery. It was on sale for $4.99 a pound. It gave me 40 ounces of meat. That's a little more than I needed for 3-12ounce steaks, so I had a little extra and some gets lost in the cooking. I also bought 3 potatoes, and broccoli.


$3.73  Beef
    .43  1/4# broccoli
    .25  potatoes
    .25  soda
  4.66  Total per meal cost



Of course, I know that there are advantages to eating out. You don't have to clean up and do dishes, you get to get away, enjoy yourself, and have someone wait on you. You also get certain things extra. At Outback, it's that special, yummy bread they serve you. The purpose of this new series is not to talk you out of eating out, but to show you how you can eat at home like you can eat out, but for a lot less!
 

Sunday, February 21, 2016

Orange & Walnut Baby Spinach Salad w/Quinoa & a Citrus Vinaigrette / #SundaySupper

Today, I am talking about this Winter Salad, just full of wonderful ingredients, like baby spinach, inca red grain quinoa, fresh orange segments, juicy grape tomatoes, and candied walnuts. Top it off with a citrus vinaigrette, and you have a quick to put together salad the whole family will love. This plateful is enough for one if it is the main course, or two if it's a side!

Orange and Walnut Baby Spinach Salad w/ Quinoa and a Citrus Vinaigrette