Pizzeria Limone Pera Pizza on the Grill

Ingredients:

-Pizza Dough (we LOVE this homemade dough!)

-Olive Oil

-Garlic, minced

-Pears (we usually use 1-2 pears)

-Sugar

-Cheese (we use Mozzarella but you can add any + all cheeses that you want!)

-Prosciutto (just a few slices will do!)

-Red Onions

-Basil

-Pistachios, crushed

Instructions:

1. Preheat the grill  (Yes, the grill! This gives your pizza a nice char.) We like to cook ours right around medium, medium-low.

2. Mince garlic, slice pears, basil and onions, grate cheese, and crush pistachios. Have them ready to go on a tray with a tiny bowl of sugar and olive oil. You'll also want a basting brush.

3. Roll out dough. You can do this like a pro, or the easy way and use a rolling pin. ;) You'll want it thin, but not too thin (if you start getting holes, it's too thin!) You'll also want your pizzas fairly small, so they can be easily handled on the grill.

4. Take out all ingredients to the grill - it's go time!

5. Lightly brush olive oil on one side of your pizza dough, and place oil side down on the grill. It should cook fairly quickly on that side.

6. Add olive oil to the top of the pizza dough (the uncooked side) and when the bottom is golden brown, flip!

7. Now the fun begins! Lightly brush olive oil on the top. Add some minced garlic (you'll want to make sure that there are no clumps, it should be evenly spread out.) Then add cheese (not a ton!), onions and prosciutto. Dip both sides of the pear in sugar and add to pizza. Let toppings warm and cheese melt.

8. As soon as the bottom is golden brown and dough is fully cooked, top with basil and crushed pistachios. Remove from grill and serve hot!

Bacon and Egg Crescent Squares

*DOUBLE THIS !!!! :)

5 mins prep time    15 mins total time    2 servings

INGREDIENTS

1 

tube Pillsbury™ refrigerated crescent rolls.....DONT buy western family!!

4 

eggs

6 

slices bacon

2 

tablespoons Parmesan cheese

Salt and pepper

1 

tablespoon fresh chopped basil, parsley, or Italian parsley

DIRECTIONS

• Preheat oven to 400°F.
• Open and unroll the Pillsbury™ Crescents onto a baking sheet lined with parchment paper. Split the dough right down the middle, forming two large squares. Pinch the perforations together in each square.
• Fold up the edges of each square of dough (about 1/2 inch of the edge around each square).
• Crack two eggs into the center of each dough square. Place three slices of bacon across the eggs on each square. Sprinkle with a tablespoon of Parmesan cheese, and salt, and pepper to taste.
• Bake in oven for 10-12 minutes, until the edges of the Crescent dough are golden brown and the eggs are cooked to your preference. * put basil on right before serving or before cook

HONEY COCONUT CASHEW CHICKEN STIR FRY

* Can prep veggies ahead of time, cut up chicken and marinate for up to 8 hours
* made 02/29/16 everyone loved it!

PREP TIME

20 mins

COOK TIME

15 mins

TOTAL TIME

35 mins

Author: Jen@CarlsbadCravings.com

Serves: 4-6 servings

INGREDIENTS

• Stir Fry
• 1 pound chicken breasts, cut into ½ - 1-inch pieces (about 2 breasts)
• 1/2 onion, chopped
• 1 red bell pepper, sliced into strips then havled
• 1 teaspoon freshly grated ginger
• 3 cloves garlic, minced
• 1 heaping cup snow peas, ends trimmed
• 
  Light Breading
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ginger powder
• 
  Honey Coconut Sauce
• 1/2 cup honey
• 1/2 cup quality coconut milk (I like Chakoah)
• 2 tablespoons low sodium soy sauce
• 2-3 tablespoons Asian Sweet Chili Sauce (3 for more heat)
• 3 tablespoons cider vinegar
• 1-2 teaspoons sriracha (optional)* (I put in 1 tsp)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons cornstarch
• 
  Garnish
• 1 cup roasted, salted cashews
• ¼ cup sweetened coconut flakes
• green onions 

INSTRUCTIONS

1. Whisk together all of the Honey Coconut sauce ingredients together in a medium bowl. Remove 1/4 cup Sauce and add it to a large freezer bag along with chicken. Let marinate while you prep vegetables OR up to 8 hours in the refrigerator. Refrigerate remaining Honey Sauce separately.
2. Meanwhile, add 1/4 cup coconut flakes and 1 cup cashews to a large skillet and dry roast over medium heat, stirring often, for approximately 5 minutes, or until coconut is golden. Set aside.
3. Whisk together Light Breading ingredients together in a large freezer bag. Remove chicken from marinade, pat off excess with paper towels and add to bag with Light Breading. Shake until evenly coated.
4. Heat 1 tablespoon olive/coconut oil over medium heat in a large nonstick skillet. Add chicken and sauté for 5 minutes, or until lightly browned (chicken does not need to be cooked through). Remove to a plate. Wipe out skillet.
5. Add 1 tablespoon oil to the now empty skillet and heat over medium heat. Add onions and sauté for 2 minutes. Add red bell peppers, ginger and garlic and saute 30 seconds. Stir sauce (to make sure cornstarch has not separated) and add to skillet along with chicken and snow peas; stir to combine. Simmer until sauce is thickened, vegetables are crisp tender, and chicken is cooked through, approximately 1-2 minutes.
6. Taste and add additional vinegar for more tang or sriracha for spicier (if too sweet) if desired.
7. Garnish individual servings with toasted coconut flakes and cashews.

NOTES

*If you aren't sure how much Sriracha to use, start with less then add more to taste at the end of cooking.

Costco Slow Cooker Hawaiian Meatballs Recipe

Slow Cooker Hawaiian Meatballs Recipe (Make this 3 times)

Ingredients:

32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)

13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large pepper, diced (red, yellow or green)
1 cup of brown sugar

2 Tbl. cornstarch
2/3 cup of white vinegar
2 Tbl. soy sauce

Quinoa

Directions:
Place meatballs in a freezer bag and top with green pepper and drained pineapple chunks.  Add pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Close the bag and shake carefully until the meatballs are covered.

When ready to use dump the bag contents into a slow cooker and cook on low for  3-4 hours or until heated through.
Serve over quinoa or rice.

CAULIFLOWER CHOWDER

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Yield6 servings

A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!

INGREDIENTS

• 4 slices bacon, diced
• 2 tablespoons unsalted butter 
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup 2% milk
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Make Garlic Cheese and Sausage Pinwheels

 

INSTRUCTIONS

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
• Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, garnished with bacon and parsley, if desired.

ONE PAN HONEY GARLIC CHICKEN AND VEGGIES

Prep Time10 minutes

Cook Time35 minutes

Total Time45 minutes

Yield4 servings

Tender, juicy chicken breasts baked to perfection with potatoes and broccoli. All cooked on a single pan! EASY!

INGREDIENTS

• 3 tablespoons olive oil, divided 
• 2 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste
• 16 ounces baby red potatoes, halved
• 4 boneless, skinless chicken breasts
• 24 ounces broccoli florets*
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
• Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Top with chicken in a single layer and brush each chicken breast with honey mixture.
• Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
• Serve immediately, garnished with parsley, if desired.

NOTES

*24 ounces broccoli florets is equal to about 5 cups.

*Cooking time will vary depending on the size and thickness of the potatoes.

THAI PINEAPPLE PEANUT CHICKEN SATAY

 

PREP TIME

20 mins

COOK TIME

10 mins

TOTAL TIME

30 mins

 

Author: Jen@CarlsbadCravings.com

Serves: 6

INGREDIENTS

• 2 pounds chicken (4-6 chicken breasts) chopped into bite size pieces
• 1 fresh pineapple, chopped into 1” pieces
• 3 tablespoons olive oil
• 1/3 cup coconut milk (lite is fine)
• 1/4 teaspoon cornstarch
• 1/3 cup crunchy peanut butter
• 
  Thai Peanut Pineapple Marinade/Sauce
• 1/3 cup pineapple juice
• 1/4 cup soy sauce
• 1/4 cup brown sugar, packed
• 1 tablespoons fish sauce
• 1 tablespoon lime juice
• 1-2 teaspoons sriracha/Asian hot red chili sauce
• 1 teaspoon dry basil
• 1 teaspoon ground garlic
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 
  Garnish (optional)
• Freshly squeezed lime juice
• Crushed peanuts
• Green onions

INSTRUCTIONS

1. MARINADE: In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together. Add 1/4 cup of this Marinade and 3 tablespoons olive oil to a large freezer bag along with chicken. Marinate in the refrigerator 1 hour up to overnight (the longer the better).
2. TO GRILL: (Soak wooden skewers at least 30 minutes in water before grilling)
3. When ready to cook, generously grease grill and heat to medium-high heat. Drain marinade from chicken and thread chicken and pineapple onto skewers.
4. Grill on one side for about 5 minutes or until slightly charred. Flip and grill the other side until chicken is cooked through and slightly charred.
5. TO OVEN BROIL: (Soak wooden skewers at least 30 minutes in water before broiling) Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the skewers in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken.
6. THAI PEANUT SAUCE: Add reserved Thai Peanut Pineapple Sauce to a small saucepan and whisk in cornstarch and coconut milk. Bring to a boil, reduce heat and simmer for 1 minute. Remove from heat and stir in peanut butter. Sauce/Dip should be thick but spreadable. If sauce is too thick, whisk in some coconut milk or water to reach desired consistency. If too thin, return to a simmer until thickened. Taste and add Sriracha, lime, brown sugar to taste.
7. Brush grilled kebabs with Sauce and use remaining Sauce as a dip OR after brushing with Sauce, whisk in some water to thin Sauce and pour over chicken and pineapple with rice.
8. Garnish with crushed peanuts, green onions and freshly squeezed lime juice (optional) and salt as needed.*
9. Best served with rice.

NOTES

*The need or amount of salt greatly varies between peanut butters, so salt to taste.
**Total time does not include marinating chicken.

Slow Cooker Sausage, Spinach and White Bean Soup

Prep Time10 minutes

Cook Time8 hours, 5 minutes

Total Time8 hours, 15 minutes

Yield8 servings

INGREDIENTS

• 
  
• 1 tablespoon olive oil 
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 2 (15-ounce) cans Great Northern beans, drained and rinsed
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 4 cups chicken broth
• Kosher salt and freshly ground black pepper, to taste
• 3 cups baby spinach

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
• Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a slow cooker. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste.
• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted.
• Serve immediately.