BBQ chicken pizza

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pizza_3
Prep Time: 10 min.
Total Time: 1 hour, 30 min.

Ingredients

Pizza Dough

1 pkg (8g) active dry yeast
1 cup lukewarm water
1 tsp sugar
2 cups flour
1 tsp salt
1 tbsp olive oil, plus extra for greasing

Pizza Toppings

½ cup pizza sauce
¼ cup BBQ sauce
2 cups shredded mozzarella cheese
¼ cup sliced red onion
1 cup shredded, cooked, deli chicken
¼ cup chopped cilantro

Directions

1. In a large bowl combine water with yeast and sugar. Let sit until bubbly, about 10 min. Add flour, salt and olive oil. Mix until mixture comes together to form a dough. Knead for 10 min., until dough is smooth and elastic. Use extra flour for dusting if the dough is sticky. Place dough in a clean, greased bowl and cover with a damp tea towel to double in size, about 1 hour.

2. Roll out dough into a large rectangle, until ½-inch thick. Heat BBQ to medium heat. Before grilling pizza, have all of the ingredients prepped and ready to go on a large baking sheet next to the BBQ. Brush top of dough with olive oil. Place on hot grill, olive oil side down. Cook, 2-3 min., until just cooked. Flip dough and quickly add sauce and toppings. Close the lid and let pizza grill for 3-5 min., until cheese has melted and dough is cooked through. If dough smells like it’s scorching or burning on the grill, move it to a cooler spot on the grill to continue cooking. Let cool slightly before slicing and serving.

Corn fritters with spicy lime dipping sauce

Corn Fritters_1

Corn Fritters_2
Prep Time: 10 min.
Total Time: 30 min.
Makes: 24 fritters

Ingredients

Fritters

2 eggs
1 cup milk
2 cups flour
2 tsps baking powder
½ tsp salt
1 ½ cups corn kernels
¼ cup finely chopped cilantro
Vegetable oil, for frying

Dipping Sauce

½ cup plain yogurt
½ cup mayonnaise
2 tsp srirarcha
1 tbsp lime zest
1 tbsp lime juice
¼ cup finely chopped cilantro
Lime wedges, to serve

Directions

1. In a large bowl combine egg and milk. In a separate bowl combine flour, baking powder and salt. Add dry ingredients into milk mixture and mix until just combined. Mix in corn kernels and cilantro.

2. Heat vegetable oil in a large pot over medium high heat. When oil has reached 350F add fritter mixture by the tbsp. Cook until golden brown, turning halfway through cooking, about 2-3 minutes. Drain on a paper towel lined plate.

3. To make dipping sauce combine yogurt, mayonnaise, sriracha, lime juice, lime zest and cilantro. Serve with warm corn fritters.

Best BBQ Chicken

BBQ Chicken_1

BBQ Chicken_3
Prep Time: 5 mins.
Total Time: 40 mins.

Ingredients:

4 chicken drumsticks, bone-in, skin-on
4 chicken thighs, bone-in, skin-on
2 chicken breast, bone-in, skin-on, cut in half
1 tbsp olive oil
1/2 cup BBQ sauce

Preparation Instructions:

1. In a large bowl toss chicken pieces with olive oil and a good seasoning of salt and pepper.
2. Preheat grill to medium heat. Once grill is hot, place chicken pieces on grill. Turn chicken pieces every few minutes for about 15-20 minutes.
3. After 20 minutes, start basting chicken pieces with BBQ sauce.
4. Continue cooking chicken for an additional 10 minutes, turning and basting with sauce often. Cook until chicken is no longer pink in the middle and the internal temperature of the chicken reaches 165F. Let chicken rest for 10 minutes before serving. Serve with grilled vegetables.

Tips for the best BBQ chicken

• Make your own homemade BBQ sauce. You can mix up the flavor, spices and fresh herbs.
• Always season your chicken pieces well with salt and pepper or use a spice rub.
• Preheat your BBQ well before placing chicken on the grill.
• Always cook chicken until it’s almost cooked through before adding BBQ sauce. The sugar in the BBQ sauce will caramelize and burn if you put it on too soon.

BBQ chicken

BBQ Chicken_1

BBQ Chicken_3
Prep Time: 5 mins.
Total Time: 40 mins.

Ingredients:

4 chicken drumsticks, bone-in, skin-on
4 chicken thighs, bone-in, skin-on
2 chicken breast, bone-in, skin-on, cut in half
1 tbsp olive oil
1/2 cup BBQ sauce

Preparation Instructions:

1. In a large bowl toss chicken pieces with olive oil and a good seasoning of salt and pepper.
2. Preheat grill to medium heat. Once grill is hot, place chicken pieces on grill. Turn chicken pieces every few minutes for about 15-20 minutes.
3. After 20 minutes, start basting chicken pieces with BBQ sauce.
4. Continue cooking chicken for an additional 10 minutes, turning and basting with sauce often. Cook until chicken is no longer pink in the middle and the internal temperature of the chicken reaches 165F. Let chicken rest for 10 minutes before serving. Serve with grilled vegetables.

Tips for the best BBQ chicken

• Make your own homemade BBQ sauce. You can mix up the flavor, spices and fresh herbs.
• Always season your chicken pieces well with salt and pepper or use a spice rub.
• Preheat your BBQ well before placing chicken on the grill.
• Always cook chicken until it’s almost cooked through before adding BBQ sauce. The sugar in the BBQ sauce will caramelize and burn if you put it on too soon.

Fruit Cobbler

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IMG_9478
Prep Time: 5 minutes
Total Time: 1 hour

Ingredients:

Filling:
5 cups mixed berries
1 tbsp cornstarch
¼ cup sugar

Dough:
1 cup flour
2 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup butter, cut into small cubes
1/3 cup milk

Preparation Instructions:

1. Preheat oven to 350F.
2. In a 9 x 9” baking pan mix together berries, cornstarch and sugar.
3. In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Cut butter into flour mixture and rub in using fingertips until small chunks remain. Pour in milk and mix until just combined. Dollop batter over top of fruit mixture in pan.
4. Bake for 40-45 minutes or until topping is golden brown and fruit is bubbling. Serve with ice cream.

Watermelon and feta salad

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Ingredients:

1/2 watermelon, diced into bite-sized cubes
1/2 cup crumbled feta cheese
1/2 cup chopped mint

Dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
Pinch of salt & pepper

Preparation Instructions:

1. In a large bowl toss together watermelon, feta and mint. Tip mixture onto a large serving platter.
2. In a small bowl whisk together olive oil, balsamic vinegar, Dijon, salt and pepper.

Orange Chiffon Cake from Burlapkitchen.com

Thanks to our friend Emily over at Burlap Kitchen for sharing her Grandmothers famous Orange Chiffon Cake. It’s a classic recipe that dates back to the 1940s and we think is worthy of a comeback!
Orange Chiffon Cake_1

Orange Chiffon Cake_4

Orange Chiffon Cake_5

Ingredients:

2 1/4 Cups flour (sifted)
1 1/2 Cups sugar
3 Teaspoons baking powder
1 teaspoon salt
1/2 Cup oil
7 egg yolks
3 medium oranges (for the zest and juice)
3/4 Cup orange juice or water Juice 3 oranges in a 3/4 measuring cup, then add water till you get 3/4 cups of liquid
2 teaspoons vanilla
7 egg whites
1/2 teaspoon cream of tarter (beat egg whites and cream of tarter together on high speed for 4 minutes)
2 teaspoons orange zest ( fold into egg whites)

Preparation Instructions:

Preheat oven to 325 degrees. Zest and juice oranges and set aside. In a mixing bowl add dry ingredients: flour, sugar, baking powder, and salt; mix well. In a separate bowl add wet ingredients: oil, egg yolks, juice and water, vanilla. Add the wet ingredients to the dry ingredients and mix until it looks like cake batter. In a third bowl add egg whites and cream of tartar, beat on high for 4 minutes, until stiff peaks form. Gently add the egg white mixture to the bowl of batter. Pour batter into a greased angel food cake pan or chiffon pan ( do NOT use a bundt cake pan, trust me!). Take center rack out of oven and position the other oven rack two up from the bottom. Bake at 325 degrees for 55 minutes. Let cake cool for 10-15 minutes. Use a knife to loosen the cake from the edges of the pan and carefully turn out onto a tea cloth. Let cake cool completely. Ice cake and enjoy.

Thick Glaze:

Ingredients:

1 orange (zest and juice)
3 cups 10 X Sugar (powdered sugar, icing sugar)
1/2 stick butter (room temp.)
2 tablespoons juice from orange (may be just under 2 tablespoons, if so add milk to make a full 2 Tablespoons
1 tablespoon milk
1 1/2 teaspoons vanilla

Preparation Instructions:

In a mixing bowl add 10x sugar, butter, juice from orange, milk, and vanilla. Use a hand mixer and beat until smooth. Fold in orange zest, saving a little to sprinkle on top of the cake.

Classic Potato Salad

Potato Salad_1

Potato Salad_3
Prep Time: 10 min.
Total Time: 25 min.

Ingredients

2 lb new potatoes
1 cup mayonnaise
1 tbsp Dijon mustard
4 slices bacon, cooked until crispy and crumbled
2 green onions, finely sliced
½ cup finely diced red onion
3 celery stalks, finely diced
¼ cup finely chopped dill
½ tsp salt
¼ tsp pepper

Preparation Instructions

1. Place potatoes in a large pot of salted, cold water. Bring to a boil. Reduce heat to low and simmer, until tender, about 10 min. Drain and rinse with cold water to cool. Cut each potato into quarters. Place in a large bowl.

2. To potatoes add mayonnaise, Dijon, crumbled bacon pieces, green onions, red onion, celery, dill, salt and pepper. Mix well. Cover with plastic wrap and refrigerate until ready to serve.

“Better-than-sex” cake

Better Than Sex Cake_1

Better Than Sex Cake_3

Better Than Sex Cake_2
Prep Time: 10 min.
Total Time: 40 min, plus cake cooling time.

Ingredients

1 box chocolate cake mix
1 cup 35% whipping cream
3 tbsp sugar
1 tsp vanilla extract
1 cup toffee pieces
1 cup desiccated coconut flakes

Preparation Instructions

1. Cook chocolate cake in a 9 x 13 inch baking pan according to package directions. Let cool completely.
2. Whip cream with an electric hand mixer until stiff. Mix in sugar and vanilla. Spread whipped cream over top of cooled chocolate cake. Top with toffee pieces and coconut flakes.

Buffalo Chicken Dip

Buffalo Chicken Dip_1

Buffalo Chicken Dip_2
Prep Time: 10 min.
Total Time: 30 min.

Ingredients

2 cups cooked shredded chicken
1 (8 oz) pkg cream cheese, at room temperature
½ cup ranch dressing
½ cup hot sauce
1 cup shredded cheddar cheese
Crackers, to serve
Sliced vegetables, to serve (cucumber, peppers, carrots, broccoli)

Preparation Instructions

1. Preheat oven to 350F.
2. In a large bowl combine shredded chicken, cream cheese, ranch dressing, hot sauce and cheddar cheese. Mix well to combine. Scrape mixture into a 9” glass pie dish or equal sized oven-proof container.
3. Place in oven for 20 mins or until bubbling and golden. Serve with crackers, tortilla chips or sliced vegetables.

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