BBQ Chicken Alfredo Pizza

How often are leftovers just as good, or better, than the original recipe? Not often...okay but this Lasagne is the exception:) This recipe is so yummy. I have had my share of BBQ pizza’s in the past, but this one is so original. The Asian flare from the BBQ marinade is so amazing when mixed with alfredo sauce. O jeez I just want to make it again tonight and it has only been a few days since I had it last!

BBQ Chicken Alfredo Pizza

Printable Version

½ cup alfredo sauce (THIS one is amazing)

¼ cup reserved Asian BBQ Marinade from THIS recipe (recipe below)

1 cooked, shredded chicken breast

1 ½ cups fresh mozzarella, shredded

3 Tbs. fresh cilantro

1 pizza crust

Cook pizza crust according to recipe directions. Mix alfredo sauce and Asian BBQ Marinade and spread evenly over crust.

Top with chicken and mozzarella and bake until cheese is melted and slightly browned. Top with fresh cilantro and serve.

Serves 3-4

Recipe from Our Best Bites

Asian BBQ Chicken Marinade

1/4 C packed brown sugar

1/4 C soy sauce

2 Tbs lime juice

1/4 tsp cayenne pepper

1/4 tsp curry powder

4 garlic cloves, minced

1 tsp grated fresh ginger

½ tsp cornstarch

Combine everything except the cornstarch in a saucepan. Add cornstarch to reserved marinade in saucepan, stirring constantly. Cook for 5 minutes or until slightly thickened.

Asian BBQ Chicken

You know those recipes you immediately call and tell your best friend to make? Well, this was one of them. Not only did I call my best friend, but I told my mom, sister, and sister in laws to make it! Honestly it’s a quick marinade and grilled chicken that you can use for 2 meals. I always double the marinade and grill an extra piece of chicken and use it on THIS BBQ Chicken Alfredo Pizza the next day. I promise you won’t regret it! It is beyond amazing.

Asian BBQ Chicken

Printable Version

1/4 C packed brown sugar

1/4 C soy sauce

2 Tbs lime juice

1/4 tsp cayenne pepper

1/4 tsp curry powder

4 garlic cloves, minced

1 tsp grated fresh ginger

2 boneless, skinless chicken breasts

½ tsp cornstarch

Combine everything except the chicken and cornstarch  in a small bowl. Whisk to dissolve the brown sugar. Place marinade and chicken in a zip-lock bag. Place in fridge for a minimum of 4 hours, or longer if you have it.

Preheat a grill. Remove chicken from marinade and pour reserved marinade into a saucepan. Cook chicken for 5-10 minutes on each side depending on the thickness.

While chicken is cooking, heat reserved marinade and add cornstarch to reserved marinade in saucepan, stirring constantly. Cook for 5 minutes or until slightly thickened.

Serve chicken over rice or quinoa with extra sauce.

NOTE: Double the marinade and grill an extra piece of chicken and use it on THIS BBQ Chicken Alfredo Pizza the next day. I promise you won’t regret it! It is beyond amazing.

Recipe from Our Best Bites

Serves 2

Sweet Mango Slaw

Okay, really. I make slaws quite often because my husband is always smoking meat, and it seems to be a great topping and/or side dish to his delicious creation. This has been BY FAR my favorite creation yet! I usually try to spice up my slaws, but the meat my hubby made had quite a bit of kick, so I wanted to counteract it with sweet and tang. I could eat the entire bowl plain!!! But it was also the perfect topping for his brisket sandwiches. We also have eaten this on top of chicken sandwiches and burgers...give it a shot on your next BBQ’d meal!

Sweet Mango Slaw

Printable Version

Slaw

6 oz broccoli slaw

1 1/2 c. fresh diced mango

1 avocado, dliced

Dressing

1/3 c. rice vinegar

1/4 c. honey

1 tsp. extra virgin olive oil

1 tsp. sesame seeds

2 Tbsp. fresh chopped cilantro

1 lime, juiced (About 2 Tbs. juice)

In a large bowl, toss together the broccoli slaw, mango and avocado.

In a medium size bowl, whisk together the dressing ingredients.

Gently stir the dressing into the salad and refrigerate until ready to serve. Do not add the avocado earlier than 30 minutes prior to serving or it will brown!

Recipe adapted from favfamilyrecipes.com

Serves as a topping for about 6 sandwiches

Babyback Ribs

O Spring, please come soon. I have been dying inside this winter. My two little crazy almost-one year old have been going crazy! (Read: so am I). I can’t wait for the spring so we can head outside for a little entertainment, and, so we can entertain outside! Bring on the grill, baby! We are grillers, and always will be. We recently bought a smoker and it has added a little fun mix-it-up to our outdoor recipes.

Since I’ve been so grill-hungry lately, when I saw that there was a day reaching 40 degrees, and prepped my hubby to be ready to cook up some ribs. I did all the leg work inside, and he just had to pop them on the grill for about 8 minutes to crisp them up. Thankfully, my “leg work” wasn’t much...just throwing a few ingredients in a crock pot, and BAM! We were ready to rock with a pre spring meal to get the season rocking!

These were delicious, fall off the bone...(not to mention the easiest recipe ever) ribs. Even my smoker-of-ribs-lover husband gobbled up every bite. So, next time the temperature gets to where you can brave it, make yourself a pre-spring meal, too!

Babyback Ribs

Printable Version

1 rack babyback ribs (about 2-2.5 pounds; 1 rack feeds two adults; another rack of ribs will work with the marinade if your crockpot can fit them)

3 c. pineapple juice

1 ½ c. brown sugar

1 ½ tsp. mustard powder

1/3 c. ketchup

1/3 c. red wine vinegar

1 ½ Tbsp. lemon juice

2 Tbsp. soy sauce

½ tsp. ground cloves (optional)

2 tsp. fresh ginger

4 cloves garlic, minced

½ tsp. cayenne pepper

barbecue sauce (we use Sweet Baby Ray’s)

Using a sharp knife or a pair of kitchen shears, cut each rack into about 4 portions (it ends up being about 3-4 rib bones each).

Place in crockpot. In a large bowl, mix pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, soy sauce, cloves, ginger, garlic, and cayenne pepper. Pour over ribs and cover. Set to low for 6-7 hours. Make sure that they are ABOUT to fall of the bone, but you do not want them to actually fall off. They need to hold together for the grill.

Remove ribs from liquid and heat grill to medium. Place ribs on the grill, brush one side with barbecue sauce, and close the lid for 3-4 minutes. Carefully turn the ribs, brush other side with sauce, close the lid, and wait another 3-4 minutes. Repeat. Serve immediately.

Recipe from Our Best Bites

Serves 2.

Chicken Souvlaki with Cilantro

I love to mix it up in our meal planning. Every once in a while, I get a magazine that has something a little off of the beaten path to make for dinner. And, every once in a while, I give it a shot. Sometimes, it is a total failure. Other times, it is pure and utter success...and this was the latter! We really enjoyed this meal, and I love the versatility of being able to cook it on the grill or in the oven. Hubbs ate every last bite, and even went back for more!

Chicken Souvlaki with Cilantro
Printable Version

6 chicken breasts, cubed
8 warmed pita breads

Marinade
mint, chopped
3 garlic cloves, chopped
1 lemon, grated zest and juice
1 jalepeno pepper, deseeded and finely chopped
1 Tbs. coriander seeds, ground
1 tsp. tumeric
1 cup plain yogurt
¼ cup EVOO
salt and pepper

Dressing
1 large bunch of cilantro
1 cup plain yougurt
1 lemon, grated zest and juiced
2 Tbs. EVOO

Mix all of the marinade ingredients in one bowl. Add the chicken cubes, cover and chill overnight.

Thread the chicken chunks onto skewers, not too tightly packed. Place on a preheated barbecue and cook for five minutes on each side. (You can also cook these kebabs in the oven at 325 degrees).

While chicken is cooking, prepare dressing by putting all ingredients into a food processor until it is a smooth, green sauce.

Push the chicken off the skewers and into a warmed pita shell. Pour Dressing over the top and garnish with extra cilantro.

Serves 8.
Recipe from Taste of Home.

Pork Sliders

Mmm Mmm Good. Sliders add a completely new spin to summer barbequing. My hubbs gobbled these babies up like they were something he had never tasted before! Now, don’t assume wrong, these babies are delicious, but they are actually very plain jane burgers. The pork and bacon combined give a subtle saltiness, and the garlic kicks it up a bit. They would be perfect for kiddos, and when paired with THESE SALMON BURGERS for the women, and topped with THIS COLESLAW, you’ll have the perfect BBQ!

Pork Sliders
Printable Version

5 slices bacon, cooked
1 clove garlic, minced
1 pound ground pork
Kosher salt and freshly ground pepper
1/4 teaspoon dried rubbed sage
Freshly ground pepper
4 potato buns, split
Unsalted butter, softened, for spreading
Coleslaw, for topping

Pulse the bacon and garlic in a food processor until coarsely ground.
Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
Serve the patties on the buns; top with coleslaw.

Recipe from Food Network Mag
Serves 4.

Grilled Pigs in a Blanket

MMM, MMM, GOOD. I love hot dogs, I love bread, and I love baked pigs in a blanket. Why not grill them? HOLY COW what a good decision! I won’t ever grill hotdogs again without wrapping them in some delicious homemade pizza dough and THEN throwing them on the grill. These were amazing, I can’t wait for the summer!

Grilled Pigs in a Blanket
Printable Version

12 hot dogs
American cheese, if desired
1 recipe pizza dough, cut into 12 long strips

Heat your grill to 400 degrees.  Grill each hot dog as to put grill marks on them.  Don’t worry if they are not all the way cooked through. Remove from grill and place on each dough strip a half a slice of American cheese (if desired) and top with one grilled hot dog. Wrap dough in a twisting motion around hotdog.  Spray outside with nonstick spray and place on the top rack of the grill.  Let cook there for 13 to 15 minutes, turning occasionally, or until golden brown.

Makes 12 hot dogs

Grill-Fired Pizza

Yes, you read it right...it is "grill" fired pizza not "oven" fired pizza. We love love love oven fired pizza. The crust is always o-so-perfect crispy-ness and tender middle. The cheese is slowly melted to perfection, and every bite makes us want more. This is exactly how the Grill Fired Pizza is, and I can't wait to make it again. I am so sad that it is turning cold outside just when I figured out our new favorite recipe! It was not only delicious, but a blast to make, it would be great for kids or a neighborhood BBQ...however, I am not sure how to give you a recipe! I want to give you the idea for a meal, but you need to use your imagination...here are a few tips:

Grill-Fired Pizza
Printable Version

The Dough:
Use any tried and true pizza dough recipe that you love. I have one here, or for a whole grain dough I think this one looks amazing. This time we used pre-made dough and it worked wonders! I think that almost any dough will work, as long as it can hold its shape and is not too sticky. As far as the thickness goes, use your own judgment. I rolled my dough out to about 1/4 inch...this was perfect. Go ahead and roll thinner or thicker depending on your pizza love!

Temperature:
This is key. Thanks to my patient hubby, we had perfect crust. Preheat your grill and keep your temperature between 200-250 degrees F. After toppings have been placed, be sure to keep the lid closed to ensure perfect melting of the cheese.

Baking the Crust:
Brush pizza dough with EVOO on both sides to prevent sticking on the grill. Bake for 2 minutes on each side, barely browning but getting dough cooked through.

Add your toppings:
Remove your crusts from the grill and add your toppings. Use fast cooking toppings, or cook others prior to placing on grill. Close lid on grill and bake for 10 minutes, watching carefully to create a perfect crust.

ENJOY!!

Grilled Quesadillas

These were heavenly. They are also limitless! You can put any type of meat, veggies, sauces, or cheese that you and your family love. That is the best part of these...each person can make there own to their liking. Okay, maybe not the BEST thing, the best thing is that they are delicious! What is it about a grill that makes food taste so much better? Between these grilled quesadillas and our grilled pizza recipe...soon to come...we are set for the summer! Bring on the BBQ!

Grilled Quesadillas
Printable Version

Choose a meat:
chicken
pork
steak

Choose some veggies:
tomato
onion
red, green, yellow peppers
cilantro

Choose a cheese:
colby jack
monterey jack
cheddar

Choose a sauce:
lime juice
guacamole
bbq
steak sauce
ranch
salsa

Throw all of the ingredients that you choose into a tortilla, and top with another. OR...only use one tortilla and fold it in half, this makes for an easier "flip" halfway through cooking.

Preheat grill to approx. 350 degrees. Spray each side of quesadilla with Pam or spread on EVOO. Place quesadilla's on grill and cook for about 5 minutes on each side. Make sure that you are watching them carefully so they don't charr too much on either side. Remove from grill and serve HOT!

Chili Rubbed Chicken with Mango Mint Salsa

This salsa could stand alone. In fact, both my best friend and I took large bites of this salsa right off the spoon as I was mixing it up! It is so delish that we are eating this again tomorrow, on tilapia instead of chicken breasts. This dish was awesome, the combination of the chile powder KICK and the sweet mango tang leave your tounge dancing. Can’t wait for more tomorrow!

Chile Rubbed Chicken with Mango Mint Salsa
Printable Version

Rub
2 boneless, skinless chicken breasts, pounded to an even thickness
1 Tbs. olive oil
1 Tbs. chile powder
1 tsp. dried oregano
½ tsp. salt
¼ tsp. garlic powder
¼ tsp. onion powder

Salsa
2 ripe mango, peeled, pitted, and diced
1 Tbs. chopped fresh mint
1 Tbs. minced onion
2 tsp. seeded and minced jalepeno pepper
2 Tbs. fresh lime juice
Grated zest of 1 lime

Toss chicken breasts with olive oil to coat. Combine all spices and rub over both sides of the chicken. Cover and refrigerate for at least 1 hour before serving. Grill chicken, turning once, just until charred on both sides.

To make salsa, combine all ingredients. Cover and refrigerate for at least 1 hour before serving.

Serve salsa on top of chicken. Enjoy.

Serves 2.
Recipe adapted from Williams and Sonoma Chicken

Chili Rubbed Pork with Orange Glaze

1. I have tons of recipes to post about, I am so sorry I have been gone so long! OUR LIFE has been a little crazy lately. I haven't had much time to post all of my new recipes, so I have just been keeping them in storage...get ready for some good ones. However, even though I have tons to give to you, I had to start it off with the one that I made for dinner tonight. My sister, Amanda, gave me this recipe with rave reviews, and it did not disappoint! Seriously, I already wrote in on our calendar to have again in a couple of weeks...and my mouth is watering just thinking about it!
   
   
   Chili Rubbed Pork with Orange Glaze
   Printable Version
   
   
   2 (1 pound) pork tenderloins, trimmed
   
   
   Spice Rub:
   1 tablespoon chili powder
   1 tablespoon garlic powder
   1/2 tablespoon sugar
   1 teaspoon salt
   1/2 teaspoon ground black pepper
   
   Glaze:
   1 1/2 cups orange marmalade
   1/2 cup barbecue sauce
   1 teaspoon grated ginger
   1/2 teaspoon garlic powder
   1/2 to 1 teaspoon hot sauce(we did 1, but it is quite hot)
   2 tablespoon chopped cilantro
   2 small limes, juiced
   
   
   
   
   Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
   
   Prior to grilling, melt orange marmalade in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
   
   

   Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.

   
   

   When approximately 4 minutes of cook time remains, brush the pork tenderloins with the orange glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze over cous cous or brown rice.

   
   

   Recipe from Amanda
   Serves 4.