Grilled Pizza is sooo yummy! It’s a perfect dish to make for kids (or adults) during a summer bbq! This is a special recipe, featured in the Entertaining Recipes, Grilling Made Simple e-Cookbook. Look out for the launch of the Grilling Made Simple e-Cookbook this week!! I like both sweet and hot sausage, so it depends on what you like best! If you’re not sure, usually sweet sausage may be a better option for kids!

Pizza
1/2 pound Italian hot (or sweet) sausage
1 large red onion, cut into 1/4-inch thick slices
2 large yellow pepper, cored, seeded and quartered
2 large red pepper, cored, seeded and quartered
Olive oil
Salt and pepper
1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
1/2 pound grated fontina cheese
1 cup sheep’s milk ricotta
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano

Basil Vinaigrette
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil

Special Equipment: Portable Outdoor Gas Grill

Preheat the grill to medium high heat.

Grilled Pizza
Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices.

Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.

Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.

Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.

Basil Vinaigrette
Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

Serves 2-4

Soft Scrambled Eggs with Goat Cheese and Chives

I had this dish in Montreal this past weekend and it was to die for! It was served with fresh toast and chicken sausage. The goat cheese, chives and eggs tasted amazing together. And it’s so easy to make! I highly recommend it!!

6 large eggs (preferably organic)
2 tablespoons chopped fresh chives or green onion
1/4 tsp coarse sea salt
2 tablespoons cream
1/2 cup goat cheese
butter

Whisk eggs, cream, and salt together in bowl.

Heat the butter over low heat in a medium nonstick skillet. When it’s melted and the foam has subsided, add the chives and cook. Stir with a silicone spatula until the eggs are almost cooked but still runny in parts, tilting the skillet and stirring with the spatula to allow the uncooked eggs to flow underneath. This takes about 2 minutes. When the eggs are almost set, add the goat cheese and stir gently until incorporated.

Divide the scrambled eggs between 2 plates. Serve with fresh toast, fruit and/or or biscuits.

Serves 2

Mediterranean Roast Cod

2 medium zucchini, cut into wedges
2 medium red onions, cut into wedges
3 medium tomatoes, cut into wedges
1/4 cup pitted kalamata olives
4 tablespoons olive oil, divided use
4 6-ounce thick cod fillets, skin removed
1 small garlic clove, crushed
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 cup roughly chopped flat-leaf parsley

Preheat the oven to 425°F.

Toss the zucchini, onion, tomato and olives with 1 tablespoon of the oil in a baking dish; season with salt & freshly cracked pepper. Place in the oven and bake for 25-30 minutes until tender and beginning to caramelize at edges.

Place fish on flat surface. Brush another tablespoon of the oil over the fish and sprinkle with salt & pepper. Open the oven door and place fish fillets on top of the vegetables. Cook 8 minutes, until cooked through.

Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing. Transfer the fish and vegetables to dinner plates and drizzle with the dressing and scatter with chopped parsley.

Makes 4 servings.

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Tomato Soup with Fennel

Perfect for an elegant dinner party!

2 cups ( 3/4-inch) cubes bread, crusts removed
1 clove garlic
2 tablespoons chopped red onion
2 pounds golden tomatoes, chopped
1/2 cup chopped fennel (about 1/2 bulb)
Lemon juice, divided
1 tablespoon red wine vinegar
Dash pimenton de la vera, or paprika
1/4 teaspoon ground cumin (I left this out)
Salt
1/4 cup plus 1 teaspoon olive oil, divided
1 cup ice water
1/2 cup finely diced fennel (about 1/2 bulb), for garnish
3 teaspoons minced fennel fronds, for garnish

1. Place the bread in a bowl and add enough water to cover. Let stand at least 30 minutes to soften. Squeeze the bread dry and put it in the blender with the garlic, onion, tomatoes and the chopped fennel. Purée until smooth. Add the juice of half a lemon, the vinegar, pimenton, cumin and 1 teaspoon of salt and purée again. With the motor running, in batches if necessary, gradually add the one-fourth cup oil and the ice water. Chill well.

2. In a small bowl, stir together the finely diced fennel and the minced fronds. Moisten with the remaining 1 teaspoon of oil and season with a couple drops of lemon juice and a sprinkling of salt.

3. Before serving, stir the purée through a fine mesh strainer if you want a perfectly smooth soup. Otherwise, whisk it to gently reincorporate anything that might have separated. Taste and add more salt if necessary. Divide evenly among 4 to 6 chilled soup bowls and garnish with 1 to 2 tablespoons of the diced fennel mixture before serving.

Serves 4-6

Baked Vegetable Rice

This is a healthy, delicious recipe for your family. Use veggies of your choice! Mushrooms and carrots are also great!

2 medium onions, chopped
2 cloves garlic, minced
1/2 cup olive oil (I used far less – about 4 tablespoons)
3 tomatoes (about 1 1/4 pounds)
2 large pinches of saffron
2 cups short grain rice, ideally Bomba
1/2 cup dry white wine
3 cups chicken or vegetable stock
1/2 cup favas (about 1 pound), out of pods and peeled
1/2 cup fresh English peas (about 8 ounces), shelled
1 cup asparagus (about 10 spears), cut into about 2-inch pieces
3/4 teaspoon salt
3 piquillo peppers for garnish, thinly sliced
Lemon wedges

1. In a large, heavy, ovenproof casserole, cook the onions and garlic in the olive oil very slowly over low heat until tender and golden but not browned.

2. Cut the tomatoes in half and grate them by pressing the fleshy side against the medium holes of a box grater. Discard the skins. After the onions are tender, add the grated tomato and saffron and cook slowly for 10 minutes. Heat the oven to 375 degrees.

3. Add the rice and stir to coat the grains. Add the white wine, stock, favas, peas, asparagus and salt.

4. Bring the rice mixture to a simmer over medium heat. Remove from the stove top and bake, uncovered, until stock is absorbed and rice is cooked, about 20 minutes.

5. Remove from the oven and cool for 5 to 10 minutes. Decorate with the piquillo pepper slices and serve with lemon wedges.

Serves 6

Egg Baked in Cream

This is a great recipe for a fabulous breakfast or brunch!










1 1/2 tablespoons butter
4 leeks, sliced, light green and white parts only
Salt
2 sprigs thyme, leaves roughly chopped
2 sprigs parsley, leaves roughly chopped
1 large farm-fresh egg
About 2 tablespoons half-and-half
Coarsely ground black pepper
Grilled or toasted bread slices

1. Set a rack in the middle of the oven and preheat to 400 degrees. In a small sauté pan, melt the butter over medium heat. Add the leeks, a splash of water and a pinch of salt and cook until the leeks are tender, about 2 minutes. Add the herbs and transfer to a 6-inch cazuela, cocotte or other ceramic dish, covering the bottom with the butter, leeks and herbs.

2. Crack the egg into the middle of the dish. Add enough half-and-half to barely cover the white. Sprinkle with salt and coarsely ground pepper. Cook until the white is set, 8 to 12 minutes. Serve with grilled or toasted bread.

Serves 1

(Adapted from The Wednesday Chef)

Country Rhubarb Cake

This moist and delicious Country Rhubarb Cake melts in your mouth!










3 cups all-purpose flour, more for work surface
1/4 teaspoon salt
1 to 1 and 1/4 cup granulated sugar
1/2 teaspoon baking soda
1 stick (4 ounces) butter, cut into pieces, at cool room temperature
2 eggs
1/2 cup buttermilk
1 1/2 pounds (about 8 stalks) rhubarb, thinly sliced
Softly whipped cream, for serving

1. Heat oven to 350 degrees. In a bowl, sift flour, salt, 3 tablespoons sugar and the baking soda together. With fingers, rub in butter until mixture is sandy. Beat 1 egg and add to flour mixture. Add buttermilk and blend, then turn out onto a floured surface and knead briefly until the dough comes together. It will be quite stiff and sticky. Divide in two. Roll out each piece to fit a 9-inch round baking dish. Line bottom of pan with one round, pinching together any tears.

2. Cover dough with rhubarb and sprinkle rhubarb evenly with the remaining sugar. Place second pastry round on top and pinch edges together. Pinch together any holes. Beat remaining egg with 1 teaspoon water and brush it on dough.

3. Place a baking sheet in oven to catch drips, and place baking dish on it. Bake until crust is golden, about 1 hour. If the crust browns too soon, cover the cake with a piece of aluminum foil and continue baking. Serve warm, with whipped cream on each serving.

Serves 8

(adapted from The Wednesday Chef)

Homemade pancakes are the BEST!!!! This pancake recipe is to-die-for!!!! They are perfect for visitors or for a special occasion brunch!








1 1/2 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 pinch salt
2 large eggs, separated
1 cup buttermilk
6 ounces cream cheese, cut up
3 teaspoons melted butter
1 teaspoon vanilla
2 tablespoons lemon juice
zest of one large lemon
1 1/2 cup fresh blueberries

In a medium bowl, mix together flour, sugar baking powder, baking soda, salt. In a separate bowl, whisk together egg yolks, buttermilk. Add cream cheese and mix until cream cheese has separated into uniformly small lumps, about the size of large cottage cheese curds. Stir in melted butter, vanilla, lemon juice and lemon zest.

Add dry ingredients to wet, then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter.

Heat a griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan. Drop batter into pan by 1/3 cupfuls. Once the batter has spread, drop in the berries. You might want to drizzle some batter to cover them. These need to be cooked a bit longer than you might expect; they won’t bubble as quickly or as much as plain pancakes. Turn down the heat if necessary, to keep them from overbrowning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes. Serve with honey or maple syrup or jam.

Serves 6

Butternut squash and penne work fabulously together!! I love this combination and the shallots and herbs make this dish taste amazing!










1 tablespoon olive oil
1 butternut squash, cut in half lengthwise and seeded
1 pound whole wheat penne pasta
1 cup chopped shallots
1 garlic clove, minced
1 10-ounce package frozen chopped spinach, thawed and well drained
1 cup buttermilk
1/2 cup milk
2 teaspoons finely chopped fresh rosemary
1 teaspoon salt
1/2 cup freshly grated parmesan cheese

Preheat oven to 400˚F.

Dip a pastry brush in olive oil and evenly brush flesh side of the squash halves; place flesh side down on a greased cookie sheet. Bake at 400˚F for 45 minutes to 1 hour or until tender. Let squash cool for 10 minutes. Remove flesh from the squash halves with a spoon and mash with a fork until smooth (my yield was 2 cups).

Cook pasta according to package directions. Drain the pasta in a colander, return it to the pot, and keep warm.

Heat remaining 2 teaspoons olive oil in a large skillet and cook shallots for 5 to 7 minutes or until tender. Add garlic and cook 1 additional minute. Add spinach and roasted mashed butternut squash to the pan. Stir in buttermilk, milk, rosemary, and salt and stir until smooth, about 2 minutes. Mix pasta and sauce until the sauce evenly coats all the ingredients. Sprinkle parmesan cheese over each serving.

6 servings

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