Family favorites
Some friends and I went for a girl’s lake weekend at our friend Cathy’s house. The “camp” was just over two hours away and we had some great food plans! One of our plans was grilled pizza for dinner. Well, that did not work as we had gone out for breakfast at a fantastic place that you will hear about next week, then we had a late lunch…then …well, after a few hours in the lake and in the sun we had all slowed down and none of us were very hungry. I think we were more water logged!
Speaking of water logged, Cathy’s dog, Putter, who is the sweetest dog ever, kept us busy! He loves the lake and loves to fetch ROCKS in the lake…yes, this dog fetches rocks at the bottom of the lake and brings them up on land and has such a good time with it! The first day we were there he brought out 12 rocks…no joke! 12! Do you see the size of that rock?
Such a silly, sweet pup! He wore us out that day!! Actually, we found out later that poor Putter got swimmers tail! Yes, it is a real thing. As Cathy said, “Putter broke his Rudder”! Poor guy was on medicine and rest for a week!! Not an easy thing for this guy! You will all be happy to know he is well and fine and back in the water!
So as we sat back and pondered about the lack of dinner we wanted, we decided on instead of grilled pizza for dinner… to have grilled pizza breakfast! What a great idea that was, especially since Leanne brought fresh eggs from the chickens that she raises! We all loved it, and when I got home and told Jim about it he was feeling a little jealous and left out. I think he will be having grilled breakfast pizza very soon! This is definitely something you can make for breakfast, lunch or dinner with any combination of meat and veggies!
Note: We cooked and crumbled the sausage in advance. If you don’t like raw onions or veggies go ahead and sauté those as well. That can also be done in advance.
We cooked the farm fresh eggs sunny side up just before finishing the top of the pizza.
INGREDIENTS
Pizza dough
2 tablespoons of olive oil
1/2 cup of “hot” Jimmy Dean sausage, cooked and crumbled
1/2 cup of diced Canadian bacon
1/2 cup cherry tomatoes, sliced in half
1/4 cup red onion, diced
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
4 eggs fried, yolks still runny (or you can do an over easy)
Salt
Pepper
DIRECTIONS
Preheat your clean grill to medium heat. Roll out your pizza dough. I made it more of an oblong shape to go on the grill a little easier. Brush both sides of the dough with the olive oil and place the dough directly on the grill. As the bottom of the dough starts to cook the top will bubble up just a little bit. That is the sign the bottom is cooking and almost ready to turn. When the bottom side of the dough is cooked through turn the dough to cook the other side, I let this cook just a couple minutes before adding the toppings. When it is time to add the toppings go ahead and add the cheese first, covering the entire crust. Close the grill lid and let the cheese begin to melt, about a minute or two. Then add your meats, tomatoes and onion. Add your already cooked sunny side up or over easy eggs, to the top of the pizza. Close the grill and continue until the bottom of the crust is finished cooking through. You can also add a little more cheese on the top at this time if you want to, along with some salt and pepper to taste. Remove from grill. Slice so each person has an egg on their pizza and serve warm.
Enjoy!
Move over store bought hummus! Never again will I buy hummus when I can make something with so much more flavor!! Oddly enough I am not a huge hummus fan, although I wanted to be as it is very good for you! This is another slightly adapted Taste of Home Magazine recipe. The changes I made were using half of the amount of oil originally called for, more lemon juice, roasted garlic, and added cumin for extra flavor! I changed this recipe more than I thought but the base recipe was a great starting point!! I am going to give you my adaptations to the original recipe but as always change it up your way !
I made this for a girl’s weekend away at a friend’s camp. I took some for us and left some for the boys at home! Everyone really enjoyed the bold flavor and I really enjoyed the five minutes it took me to make it!
This will make a great dip for any pool side, lake side or holiday gathering you have!!
INGREDIENTS
1/2 cup of canola oil
1 can of garbanzo beans, drained (I used organic)
4 Tablespoons fresh lemon juice
1 Tablespoon roasted garlic (can used minced)
1/2 teaspoon salt
1 1/2 teaspoon ground cumin
Serve with veggies, crackers or warm Naan bread.
DIRECTIONS
Place all ingredients in a blender or food processor and blend until well combined.
Enjoy!
As the fourth of July is quickly approaching, I wanted share some quick and easy, but most of all delicious, treats with you. Tthe first and my favorite is a trifle made with angel food cake and lemon curd that is just delicious. Just ask the men and woman of the Dover Fire Department. Jim, Mr. MCYM called to say the bowl is empty!
INGREDIENTS
1 store bought angel food cake (depending on the size of your bowl you might need two)
2 (8 ounce) blocks of cream cheese (you can use low fat)
2 (10 ounce) jars of store bought lemon curd
Blueberries
Strawberries
Blackberries
1 (8 ounce) container of low-fat cool whip
DIRECTIONS
Wash your berries, slice strawberries and mix all fruits together in a bowl, set aside.
Cube the angel food cake into 1 inch pieces.
Combine lemon curd and cream cheese together, mix with a blender until smooth.
To assemble layer using your trifle bowl with the angel food cake covering the bottom of the bowl, next spoon the lemon curd mixture over the cake and spreading to cover all of the cake, add a layer of the mixed berries, repeat layer, cake, curd, berries. For the last layer top with remaining cake, spread all of the cool whip over the cake and finish with the last of your berries!
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My next treat for you that I think is just adorable and is so simple. Simply melt the white chocolate, dunk your strawberries three quarters of the way and sprinkle with blue sugar crystals.
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My last, but not least, is a delicious crunchy, sweet treat and it is done the same way as the berries. Dip the pretzels rods three quarters of the way, let the excess chocolate drip off and sprinkle with red, white and blue candy decorations.
I hope everyone has a wonderful, flavorful and, most of all, safe Fourth of July !
Enjoy,
No matter how much I cook my favorite things to cook are always appetizers. I especially love when they are super simple and everyone loves it! This is one of those recipes. I made this on a very rainy, windy Sunday afternoon and both Jim and Robby really enjoyed these. These would be great for any get-together.
INGREDIENTS
1 package of kielbasa
1/2 cup of Hot Red Pepper Jelly (I used Stonewall Kitchen)
1/4 cup of packed brown sugar
DIRECTIONS
Slice your kielbasa into half inch rings and place in a large skillet that is heated to medium to medium high heat. Let the kielbasa brown up a little bit on each side. This took me about 15 minutes depending on how brown you like the kielbasa. Add the hot red pepper jelly and mix well, letting the jelly melt into the kielbasa. Add the brown sugar and mix well also letting this melt in making a sauce with the jelly. Continue to cook for five more minutes stirring often. Remove from heat. Serve warm.
Enjoy!
I LOVE this dish! I have already made it five times this grilling season, it gets high reviews from everyone that has had it! Did I mention it comes from Taste of Home magazine? But wait, that’s not all. BIG NEWS! I am also a Volunteer Taste of Home field editor!! Yup, it’s true!! How cool is that?! I feel like one of the cool kids! Now…back to the recipe. This shrimp is great as a side dish and would also be great on a salad ! I also added a light pinch of red pepper flakes… but that is optional! You will not be disappointed with this quick and easy recipe!
INGREDIENTS
1 bottle (8 ounces) Italian salad dressing. ( I use the robusto dressing)
1 cup of honey
1/2 teaspoon minced garlic
2 pounds raw shrimp, peeled and deveined
Red pepper flakes (optional)
8 wooden skewers, soaked
DIRECTIONS
In a small bowl combine Italian dressing, honey and garlic. Mix well and pour into a resealable bag and add the shrimp and let marinate for at least 30 minutes in the fridge. When you are ready to grill remove shrimp from fridge, discard marinade and thread shrimp onto soaked skewers. Preheat grill to medium heat. Grill skewers for two minutes per side or until shrimp turns pink. Add red pepper flakes, if desired. Serve warm.
Enjoy!
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