Fresh Chicken and Veggie Pizza /#FarmersMarketWeek

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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

• Baked Feta Pasta with Spinach by SueBee Homemaker
• Cheese Stuffed Banana Peppers by Savory Moments
• Dill Vinegar by Palatable Pastime
• Herb Cream Cheese Dip by Take Two Tapas
• Zucchini Walnut Bread by West Via Midwest
• Watermelon Slush by The Fresh Cooky
• Whipped Feta with Honey by Books n' Cooks
• Zucchini Pico de Gallo Salsa by Jolene's Recipe Journal

Side Dishes Recipes

• Air-Fried Zucchini by Our Good Life
• Air Fryer Parmesan Squash Fries by Cookaholic Wife
• Brussels and Bowties by A Day in the Life on the Farm
• Classic 3-Bean Salad by Cheese Curd In Paradise
• Green Beans with Shallots by Family Around the Table
• Heirloom Tomato Salad with Burrata by House of Nash Eats
• Mexican Street Corn by Blogghetti
• Watermelon and Feta Salad by Life Love and Good Food

Main Dish Recipes

• Asparagus and Coconut Stir-Fry by Magical Ingredients
• Fresh Chicken and Veggie Pizza by The Freshman Cook
• Gluten Free Eggplant Parmesan by Frugal & Fit
• Grilled Chicken Tacos with Strawberry Salsa by A Kitchen Hoor's Adventures

Dessert Recipes

• Blueberry Pie by Lemon Blossoms
• Chai Snickerdoodle Peach Cobbler by The Spiffy Cookie
• Fresh Peach Shortcakes by Hezzi-D's Books and Cooks
• Peach Bruschetta by The Redhead Baker
• Peach Ice Cream by Devour Dinner
• Peach Kuchen by Hostess At Heart
• Peaches and Cream Cake Roll by Kate's Recipe Box
• Yogurt Panna Cotta with Fresh Raspberry Sauce by Karen's Kitchen Stories

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 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!

https://www.thefreshmancook.com/2021/07/fresh-chicken-and-veggie-pizza.html

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #Fresh Chicken and Veggie Grilled Pizza

Easy Puff Pastry Shrimp Appetizers /#ProjectBeautiful

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If you received an invitation to a Garden Party, what would you expect? Trays of gorgeous little treats, beautifully set tables and fresh flowers everywhere? Well, today you are invited to a Garden Party, and I am serving Easy Puff pastry Shrimp Appetizers that I know you will love. I hope you will join me!

Easy Puff Pastry Shrimp Appetizers
(printable recipe at end of post)

Medium bowl filled with water and ice
2 teaspoons Shrimp and Crab Boil~liquid
10 pieces extra large Shrimp
10 Pepperidge Farms Puff Pastry Cups
5 teaspoons Cocktail Sauce
4 tablespoons Sour Cream
1/2 teaspoons Garlic Powder
1/2 teaspoons Sriracha
Blueberries and Strawberries 
Lettuce Leaves and Grape Tomatoes

Make an ice bath by filling a medium bowl with ice and water. Set in fridge.

Peel and devein shrimp. Prepare a pot filled with hot water and the shrimp and crab boil. Bring to a boil. Drop shrimp in and boil for 3-4 minutes. Remove shrimp from pot, and rinse with cold water. Immediately place shrimp into water bath that you prepared earlier.

Let sit in water bath until completely chilled. The water bath stops the shrimp from cooking, so they will not become rubbery. Remove from water bath and refrigerate until ready to use.

Prepare puff pastries according to package directions.

Place a small spoonful on to each puff pastry. Top each dollop of sauce with a cooked shrimp. Garnish the plates with lettuce, tomatoes, blueberries and a strawberry.

 I am so glad you dropped by today! I hope you will enjoy these Easy Puff Pastry Shrimp Appetizers!
Click the link below to find more Fun Garden Party Ideas!

An InLinkz Link-up

Author: The Freshman Cook

Easy Puff Pastry Shrimp Appetizers

INGREDIENTS:

• Medium bowl filled with water and ice
• 2 teaspoons Shrimp and Crab Boil-liquid
• 10 pieces extra large Shrimp
• 10 Pepperidge Farms Puff Pastry Cups
• 5 teaspoons Cocktail Sauce
• 4 tablespoons Sour Cream
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Sriracha
• Blueberries and Strawberries
• Lettuce Leaves and Grape Tomatoes

INSTRUCTIONS:

1. Make an ice bath by filling a medium bowl with ice and water. Set in fridge.
2. Peel and devein shrimp. Prepare a pot filled with hot water and the shrimp and crab boil. Bring to a boil. Drop shrimp in and boil for 3-4 minutes. Remove shrimp from pot, and rinse with cold water. Immediately place shrimp into water bath that you prepared earlier. Let sit in water bath until completely chilled. The water bath stops the shrimp from cooking, so they will not become rubbery. Remove from water bath and refrigerate until ready to use.
3. Prepare puff pastries according to package directions.
4. Place a small spoonful on to each puff pastry. Top each dollop of sauce with a cooked shrimp. Garnish the plates with lettuce, tomatoes, blueberries and a strawberry.
5. Enjoy!

http://www.thefreshmancook.com/2017/06/easy-puff-pastry-shrimp-appetizers.html

Created using The Recipes Generator

Homemade Ravioli and Ragu Pasta Sauce

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I love the holidays, and the food that goes along with it! This year that includes Homemade Ravioli and Ragu Pasta Sauce. Like a lot of people, I am a pasta lover. But I am not a pasta lover just for the pasta. My true love is the sauce! I can remember going to my grandmother's house every year during the holidays, and there was always sauce simmering away on the stove. Oooh, it was amazing! That deep aroma wafting through the house; when I opened grandmas front door, it put a smile on my face that never left. It smelled like home! I got that same warm, happy, comfort feeling when I prepared these homemade ravioli with Ragu Pasta Sauce for my family. The smells came wafting past me, and for a second I was sitting in Grandma's kitchen again.

These ravioli's were fun and easy to make. My goal for the next time I make these is to make the dough thinner.  It has always been a holiday tradition to serve pasta in our house on Christmas Eve, and I have been continuing the tradition for many years, but ravioli's are a new addition to our special tradition. The Ragu Pasta Sauce makes this recipe taste authentic, just like when Assunta Cantisano came to America with the recipe for this special tomato sauce. She was an amazing woman, who, against all odds, made Ragu Pasta Sauces a success! Ragu: Crafted with Passion. Simmered in Tradition! To read more about Assunta Cantisano, her incredible story, and her amazing sauce, click here to go to the Ragu Landing Page. Did you know that Ragu Pasta Sauce has no artificial flavors, no  artificial colors, and no high fructose corn syrup? It is amazing!



Ravioli Filling

Strawberry Coulis

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I used to work in a high end restaurant, and raspberry coulis was a staple in the dessert pantry. We used it for garnishing dessert plates and as a topping for brownies, cheesecake, and many of our wonderful treats. I wanted to make a strawberry coulis, so I used the same recipe, just a different fruit. It is so very tasty. I thought it would be nice, as the heat is upon us here is Las Vegas, to have some strawberry coulis ready to go, as an ice cream topping. It would  make a delicious strawberry shake, and  I used it to flavor and color my Cream Cheese Cookies w/ Strawberry Coulis Icing also.

Strawberry Coulis

1 pound Fresh Strawberries

2-3 tablespoons Sugar

1/4 cup Water

Chop the leaf off of your strawberries, and cut berries into 

small pieces.

Add the sugar and water.

If your strawberries are really sweet, or sweet enough for

 you, then add only 2 tablespoons of sugar. If not, then add three.

Bring to a boil.

 Let it boil for 5 minutes. 

Puree in blender.

Run the pureed sauce threw a strainer or cheesecloth.

I ran mine through cheesecloth to get rid of any

strawberry seeds. It got most of them.

Place the coulis in a jar and refrigerate for up to a week.

Enjoy!

Thanks for joining me!

Chicken Stir Fry!

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When I originally wrote about this stir fry, I was planning on using pork as the main attraction. But somewhere between posting the plans and executing them, things changed. What I mean is that the pork was used for something else, by someone else, leaving me to make this stir fry with chicken. Which is not so bad, because it is really, really good.! and fast!! and easy to make!!!

Chicken Stir Fry w/ White Rice

(This recipe makes enough for 2 people, with left overs!)

1/2 cup Orange Juice

1 tablespoon Lime Juice

1 1/2 teaspoons Fresh Ginger

  2 Scallion

1 tablespoon Ketchup

1 teaspoon Cornstarch

Salt and Pepper

  1 cup White Rice

1 pound Boneless, Skinless Chicken Breast

1 medium Onion

1/4 Red Pepper

1/8 Green Pepper

2 Eggs

I prep everything before I start making the meal.

I especially do this when there are a lot of 

ingredients that need to be chopped or measured.

It makes things go quicker, and I never lose

control of what I am doing.

So, anyway, I butterflied my chicken breast, 

then I cut it into strips. I cut the strips

into small chunks like...

this!

I only used 1/4 of the red pepper. I didn't want the red or 

the green pepper to over power the meal. I cut the pepper

into strips,

and then I cut them into smaller, bite size strips.

I did the same with the green pepper.

I chopped the scallions into minced pieces. I separated

the two scallions because I need one for the sauce, 

and one for the stir fry.

I cut the ends off of my onion, 

then I peeled the onion, and cut it in half.

I only used about 5 thin slices.

Peel the fresh ginger with a veggie peeler, then chop with a knife.

This is hard to see. But really chop them tiny. Minced actually!

Now that your chopping is done, make your rice.

I used a medium grain rice. Follow the directions on

the package.

While the rice is cooking, make the sauce.

Add the orange juice, lime juice, ginger, and 1 chopped

scallion to the pot.

Next add the ketchup, the salt and the pepper.

It's time to add the cornstarch.

The cornstarch is added to act as a thickener to your sauce.

In order for it to work effectively, add the cornstarch to

1 tablespoon of water in a small bowl. 

Mix it together very well.

Add it to the pot.

Add it to your pot, and bring it to a boil.

Reduce to medium, and simmer until thick and shiny.

This should only take about 1 minute.

Then set your sauce aside.

Start the chicken cooking. 

Because you are stir frying, cook on med-high to high,

and keep turning the chicken. Keep it moving around the pot.

Whip your 2 eggs together. You are making scrambled eggs

Get them cooking.

Now start your veggies. I put them in a separate pan,

but you could put them in the pan with the chicken if you would like.

Cook the veggies with some butter, or pan spray

on medium high.

When the egg is just about done, add it to the

veggies to finish cooking. If you stir fried your veggies in the

same pan as the chicken, still add the eggs to the pan.

It won't make any difference.

Build the plate by first laying down a scoop of rice.

Flatten it a little on the plate. 

Top with the veggie and egg mixture, then some chicken,

and finally the sauce, drizzled over the top.

Enjoy!

Here is a side note to this recipe.

If you would like, once you have built your plate,

take the plate and put everything on it in a frying pan.

Stir fry on high for just a few minutes, until the rice gets

brown with little crispies. 

Then put it back on your plate and eat. 

It's delicious both ways!

(The sauce recipe is from Get Saucy by Grace Parisi)

Thanks for joining The Freshman Cook today.