Grilled pizza

I got this idea from the cooking board, but was scared to give it a try. When i was at the library the other day they had a recipe book for it.

We used a mix for the dough so all I had to do was add water and a little oil. Follow instructions on package

Heat Grill on high for 10 minutes

Sprinkle baking mat with corn meal, Roll dough out.

Brush crust with Oil Both Sides more is better than not enough.

Reduce Heat To medium
Place crust on grill from back to front, close lid and wait 3 minutes DO NOT open it early!

Remove crust from grill onto pizza peel or cookie sheets with no sides.

Top Pizza grilled side up, ungrilled side down, as you will be grilling this side of the dough next.

Place back on grill, turning middle burner off if you have 3 burner grill if you just have 2 burner, besure to rotate pizza in middle of grilling.

Close lid and wait about 7 to 10 minutes with 3 burner grill.

We put Pesto for our sauce, Tomatos, Spinach, Green Peppers and Mozerella Cheese. It was really good. The crust got a little over cooked but will try another one again soon.

Pizza on the Grill by Elizabeth Karmel & Bob Blumer

Baja Deluxe Burgers

I clipped this recipe out of the Newspaper. They were really good. I used ground turkey rather than the premade patties and marinaded the meat in the sauce over night, when i added an egg to the meat it got too runny and made it hard to form patties and keep them from falling thru the grill, but they still tasted good.

1C Lawry's Baja Chipolte Marinade
1/4C ketchup (I used no salt added ketchup)
2 Med portobella mushrooms, clean and stems removed
2 Med green and or yellow bell peppers quartered
6 hamburger patties
6 slices pepper jack or monterey jack cheese
6 hamburger buns

1. Combine 1/2 C lawry's baja chipotle marinade and ketchip. Pour remaining 1/2C marinade over mushrooms and peppers. Marinade in refrigerator 15 minutes.

2. Remove vegetables from marinade discarding marinade. Grill or broil Vegetables and burgers, turning once and brushing burgers with ketchup mixture until vegetables are tender and burgers are almost desired doneness.

3. remove vegetables from grill. Slice Top burgers with cheese cook until cheese melted.

4. Top buns with burgers and vegetables. Serve it desired with lettece, tomato and onion.

pasta salad

This is great for a picnic to the park on a hot day. Got the recipe out of taste of home magazine.

1 pkg (12oz) tricolor spiral pasta (I used wacky mac)
2C cubed part-skim mozzarella cheese (I used colby jack and some pepper jack)
2C cubed cooked chicken (I used terriyake and pineapple sausges instead, 2 of them)
1 lrg green pepper chopped
1 lrg sweet red pepper, chopped
1 C sliced fresh mushrooms
2 cans (2 1/4 oz each) sliced ripe olives, drained
6 green onions (i used red instead, and about 1/2C maybe)
1 pkg sliced pepperoni, halved (used turkeyroni, and only about 1/2pkg)
1/2C vegetable oil (Canola oil)
1/3C red wine vinegar ( i used red wine vinegar infused with pomegrant)
1 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp salt (omitted, had plenty of salt already)
1/4 tsp ground black pepper

Cook pasta according to directions. rinse with cold water and drain well. Place in large serving bowl, combine all meat and veggies.
Mix together seasonings, canola oil, and red wine vinegar. pour over salad and toss. refrigerate until serving.
Makes a lot!

veggie ham Rice n cheese casserole

I found this recipe for Veggie Mac n cheese in my taste of home magazine and I thought i would make something of it. I cooked up some Brown Rice, I had some ham in the frig and some broccoli in the freezer that i cooked up.

I used the cheese sauce recipe from the magazine. This was really good and went quick at dinner time.

2 cups cooked brown rice

~1 1/2 C broccoli cooked if its frozen

1/2 Red Pepper cut into pieces

1/2 C corn

1/2 C ham

1T butter

1/4C flour

1C milk

1C chicken broth, low sodium I believe i used veggie broth

3C shredded Cheddar Cheese

1 dijon mustard I used spicey brown mustard

pepper

paprika

cook rice according to directions, cook broccoli according to directions

mix broccoli, peppers, & rice

place in 8x8 SPRAYED baking dish after cooked and drained

melt butter sprinkle in flour until blended gradually add in milk and broth. Bring to boil, cook and stir for 2 minutes or until thickened. Stir in cheese and mustard, add pepper. Pour over rice, and veggies sprinkle some cheese and paprika

Bake uncovered @ 350* for 15-20 minutes or until heated thru.

cider glazed carrots

found this recipe on cookinglight.com
this was really good.
I added come chopped mushrooms to the mix b/c i had a lot in the frig. i just used 2 XL carrots and sort of just estimated the rest of the recipe. I subbed ground ginger for the mustard and it was really good.

Ingredients
9 cups (3-inch) julienne-cut carrot (about 2 1/2 pounds)
1/4 cup packed brown sugar
2 tablespoons butter
2 tablespoons cider vinegar
1/2 teaspoon dry mustard (i didnt have any so i used ground ginger)
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon celery seeds
1 tablespoon chopped fresh parsley

Preparation
Place carrot in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 1 minute or until tender. Drain.
Combine brown sugar and remaining ingredients except parsley in a large nonstick skillet over low heat; cook until butter melts, stirring frequently. Bring to a boil.
Reduce heat to medium; add carrots. Cook 3 minutes or until carrots are glazed and thoroughly heated, stirring constantly. Sprinkle with chopped parsley; toss to combine.

Yield
12 servings (serving size: about 2/3 cup)

Nutritional Information
CALORIES 75(26% from fat); FAT 2.2g (sat 1.2g,mono 0.6g,poly 0.2g); IRON 0.6mg; CHOLESTEROL 5mg; CALCIUM 31mg; CARBOHYDRATE 14g; SODIUM 103mg; PROTEIN 1g; FIBER 2.8g