Posts Tagged ‘bbq’
Break out of the traditional pizza mold with this BBQ chicken pizza. A cornmeal crust topped with BBQ chicken, mozzarella, smoked gouda, and red onion.
I love pizza, mostly for it’s versatility. Just like brownies andcookies you can cram just about anything in there. Change the crust, sauce, cheese, toppings, seasonings – the combinations are endless. This allows you to make your pizza your own which is why making pizza at home is so much fun. You can even stuff the crust, adding a whole new variable. Did anyone else drool over Pizza Hut’s commercial for their new bacon and cheese stuffed crust? Come to mamma.
If my childhood self knew the kinds of things my adult self would be putting on top of a sacred cheese pizza I would have be dumbfounded. Falafel? Butternut squash? Jalapeno? Eggs!? The horror! And to think I even dared to put onion on today’s pizza. My childhood self would not have stood for it. It was a brave day when I would have sausage or pepperoni. As you can tell I was a very adventurous child when it came to food and I have come a long, long way. Some of my family members still like to recall how picky of an eater I used to be whenever I whip up something particularly unusual.
But I digress. Bring on all the toppings! Today I give you the recipe for a pizza I discovered upon moving to Memphis nearly a decade ago (holy crap), BBQ pizza. I thought Cincinnati was weird their their combination of chili and spaghetti, but BBQ on pizza? Yes BBQ on pizza and it’s wonderful. I even added cornmeal to the crust to give it a cornbread-like flavor. BBQ pizza was the first pizza to open my eyes to the world of non-marinara sauce based pizzas. And what a fabulous journey it has been!
What is your ideal pizza?
Two years ago: Buckeye Cheesecake
Summer BBQ grilling and salads come together in this BBQ chicken salad with grilled corn, tomatoes, red onion, black beans, cheddar cheese, and even BBQ-Ranch and cornbread croutons.
Summer is the time for BBQ and grilling but that doesn’t mean it can’t also be salad season, especially when you combine them. This salad is mixed with tomatoes, red onion, black beans, grilled corn, and cheddar cheese topped with BBQ grilled chicken, BBQ-Ranch dressing and even homemade cornbread croutons.
The composition of this salad was inspired by OXO and their #WhatAGrillWants campaign. They have a slew of tools which are very handy to have during any grilling adventure, such as 16″ inch tongs for turning and flipping meat (and corn on the cob) on the grill.
But of course one of the best parts about BBQ grilling is the sauce, so I slathered that stuff on with a silicone basting brush.
I also particularly enjoy grilled corn on the cob. I usually soak un-shucked corn in water and grill it, but this time I decided to char the corn by cooking it straight on the grill. Then afterwards I removed those tasty kernels with a corn stripper.
Before all that grilling, while the chicken marinaded, I mixed up the BBQ-Ranch dressing and made homemade cornbread croutons. Toss all of the components together and you’ve got the makings of one awesome BBQ salad.
One year ago: Peach Chicken with Balsamic Glaze
Season your burgers in a snap with smashed, dried peas. The BBQ peas added just enough flavor to this burger to not need any other seasonings.
NEWSFLASH! The USA men’s soccer team lost a good fight to Belgium in overtime. Sadness. But that has been completely overshadowed by the birth of my newest nephew last night! I woke up to a phone call from my brother early this morning (or late last night for them being in CA) telling me that little Griffin had arrived 1.5 weeks early and fast. More updates to come once I know more.
And now for your regularly scheduled post.
I have discovered a new way to season burgers in a jiffy – seasoned dried peas. Yes peas in a burger. I took a snack-bag of BBQ seasoned dried peas, smashed them with a rolling pin and mixed it into ground beef. No other seasoning required. Just cook and top with your favorite burger fixings. I went with some bacon-cheddar that I found at Trader Joe’s and a side of homemade onion rings.
What would you make with dried peas? Check out all these flavor varieties from World Peas: Nagano Wasabi, Sichuan Chili, Sicilian Tomato & Garlic, Hungarian Garlic, Bombay Curry, Santa Barbara Ranch, and Texas Barbeque.
One year ago: Avocado Cheese Ball
Two years ago: Red, White & Berry Shortcakes
Everyone loves some good BBQ but most don’t have the time to cook it. With the help of a slow cooker you can have shredded BBQ beef brisket for dinner anytime!
Before I get into this delicious recipe for the Secret Recipe Club, let me first say how incredibly exciting yesterday’s soccer/futbol game between the USA and Portugal was to watch. I was beyond elated when the clock was winding down with a 2-1 USA lead, and then crushed with disbelief when Portugal tied it up at the last minute. Ahhh!! At least I had a fantastic meal in my belly to ease the pain – beef BBQ with coleslaw, baked beans and my dad’s potato salad.
For the Secret Recipe Club this month I perused the recipes on Shockingly Delicious by Dorothy. I came so close to cooking her Spicy Smoky Chicken Kale Stew but when I was planning dinner for the USA-Portugal game I wanted to make something more American. When I saw the recipe for slow cooker BBQ brisket it was the clear winner. I may be living in the heart of pork BBQ for the past 7 years but I still have a sweet spot for beef.
Her recipe did not include the pop (or soda depending on where you are from) but in my experience with slow cookers it is beneficial to have some liquid in which to be cooked. There may have been enough juice from the meat and the onions but either way the beef came out perfectly. I have made slow cooker pulled pork in the past but this was the first time an onion was thrown in the mix and it added such great flavor to the meat. My parents enjoyed it so much that they plan on including it in their normal dinner rotation!
As for the final group matches of USA-Germany and Portugal-Ghana (to determine the fate of the USA in the World Cup), unfortunately I will not be able to watch either of the two games live so I will be disconnecting myself from social media as much as possible until I get home in order to watch the DVR. Go Team USA!
Two years ago: Pesto Chicken Burger
Mini meatloaves return! After discovering that I actually like meatloaf if prepared in a miniature form (and therefore less squishy), I wondered if it was only due to the texture of if it had something to do with the flavor variations I have tried. So this time I tried out a more classic flavor.
And the verdict? I gobbled these up too! After an entire life of shunning meatloaf, it’s as if a whole new world has been opened up. Sure enough it’s the size that matters.
What’s your favorite kind of meatloaf? I want to try other variations in mini form!
My committee meeting went well yesterday! Insert ginormous sigh of relief. Albeit, a short-lived relief because I still have a lot of work to do. But I will spare you all the science jargon that follows with the rest of that train of thought. All you need to know is that I am moving along in a positive direction, hopefully ending in May.
Now to celebrate, let’s all eat a big juicy BBQ burger topped with bacon, cheese AND an onion ring! I used Alexia’s frozen onion rings, because after trying them I was instantly converted from an onion ring hater to an onion ring lover. Seriously these things rock, and I usually dislike the texture of onions in any form. Even the majority of other onion rings, frozen or at a restaurant, do not appeal to me, but Alexia’s are a whole different story.
Don’t forget the pretzel buns – the best burger buns ever created.
So far I am pleasantly surprised with the meals and desserts I have made with what is already stocked in my kitchen. But I had to cave on buying ground chicken in order make these burgers. They have been on my cooking “to do” list for too long. Besides, I had some leftover root beer pulled pork begging for a purpose and used it instead of what I assume was supposed to be dry pulled pork in the ingredient list. Sometimes I think I am really good at finding new life to leftovers.
Mine didn’t come out looking nearly as gorgeous as Tara’s from Smells Like Home (maybe it’s the lack of BBQ sauce oozing down the sides), but it’s what’s inside that counts! Which just so happens to be yummy deliciousness.
1/2 cup ketchup
1/4 cup molasses
2 Tbsp very finely chopped (or grated) onion
2 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard
2 Tbsp cider vinegar
1 Tbsp brown sugar
Hot sauce, to taste
- Combine all sauce ingredients in a small saucepan and heat over medium heat. Cook the sauce about 7 minutes or until thickened, stirring occasionally. The sauce should be reduced down to approximately 1 cup. Remove from heat and allow to cool. Refrigerate until ready to use. The sauce will keep, refrigerated, for about 1 week.
1 lb ground chicken
1/2 cup crumbled cornbread or 1/4 cup cornmeal
1 scallion, minced
1 Tbsp minced fresh cilantro
1/2 tsp paprika
1/4 tsp garlic powder
1 tsp dry mustard
1/2 tsp kosher salt
2 tsp brown sugar
2/3 cup chopped pulled pork
5 tbsp BBQ sauce, divided
Red onion slices
Sharp cheddar cheese, sliced
Additional BBQ sauce
Hamburger buns (I used Deli thins, just because that’s what I had)
- Prepare grill*.
- In a large bowl, combine the chicken, cornbread, scallion, cilantro, paprika, garlic, mustard, salt, cayenne, brown sugar, pork, and 2 tablespoons of the bbq sauce. Lightly but thoroughly mix with your hands to incorporate all the ingredients. Add the remaining 3 tablespoons of BBQ sauce to a small bowl.
- Form the mixture into 4 equal-sized patties. Brush the grates of the grill with olive oil. Place the burgers and onions on the grill, and cook the burgers 5-6 minutes, then flip. Turn the onions as well. Brush the cooked sides with half the reserved BBQ sauce. After 3-4 minutes, flip the burgers again. glazing the other side with the remaining BBQ sauce. Place a slice of cheese on each patty, and lay the buns, cut side down, on the grill. Close the lid and allow the cheese to melt and the buns to toast.
- Remove all the food from the grill, assembling the burgers as desired. Serve with additional BBQ sauce if desired.
*I do not have a grill, but the George Foreman worked just fine.
I love root beer. It is my #1 most favorite drink of all time. Want proof? I’ve been collecting all different kinds that I can find, and adding them to my Wall of Root Beer since the 6th grade!
Is that impressive or weird? I got the idea from my Dad, who collects sand wherever he goes. It’s really amazing how different sand can look from different places of the world. The same goes for root beer. People are always asking me whether there is any difference between the 60 (only 59 pictured) different types I have so far. First let me ask you this – do you prefer Pepsi or Coke? If you think there is a difference between those two colas then trust me, the range of flavor for root beer is far greater. So yes, I have had some that are amazing and wish I had a secret life-time stash of, whereas others (although few) I almost poured straight down the drain.
Despite my ridiculous love for root beer, I rarely cook or bake with it. (I also don’t like root beer candy.) But when I saw a recipe for BBQ pulled pork that used root beer, I knew I had to try it. Although I could not really taste the root beer in the finished product, I know it had something to do with how moist, juicy and flavorful the pork turned out. And it was so easy! Thanks for the great recipe Chritsy at Girl Who Ate Everything!
Served with roasted potato salad (post tomorrow).
2lb. pork tenderloin (pork shoulder or butt can also be used)
12 oz. can of root beer
18 oz. bottle of barbecue sauce
8 hamburger buns
- Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
- After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.
Source: The Girl Who Ate Everything
As a child I was a very picky eater. No cheese on my burgers (I cannot believe I ever shunned cheese), no lettuce on my tacos, meatloaf had a gross texture, and I almost always had an aversion to anything green – unless it was a kiwi fruit. I used to say that the only vegetables I liked were carrots, corn and potatoes. Needless to say, but this dish here was one of my least favorites. But like this dish and many others I didn’t want to ingest, I was told that I had to take three more big bites (after painfully trying to eat most of it) and then I was allowed to be done.
Thankfully I overcame my fear of vegetables (and most importantly cheese on my burgers). I think it had a lot to do with on-campus eating selections while in undergrad. The Ohio State University had an large range of places and things to eat, but after awhile I got bored due to my selectiveness and started trying new things. So here I am today eating many things I would have immediately stuck my tongue out at during my early years on this planet. Those who did not know me before college probably wouldn’t believe I used to be a picky eater. Although I still dislike meatloaf as I cannot get over the consistency. Bleh.
Since I like green peppers today, I asked my dad for his recipe for stuffed green peppers wanting to give them another chance. Apparently he didn’t have a recipe specifically for them, but apparently uses his recipe for stuffed cabbage. I changed a couple of things, such as eliminating the sauerkraut, and the end result? I now like stuffed green peppers!
1/2 cup brown rice, cooked
4 green bell peppers, that can stand up on their own
1 small onion, diced
1/2 tsp garlic, minced
1 Tbsp butter
1/2 lb each ground beef and Italian turkey sausage
2 tomatoes, diced
1 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder
1 tsp chili powder
1-1/2 cup shredded sharp cheddar cheese, divided
10.75 oz Healthy Request condensed tomato soup
16 oz BBQ sauce
2 Tbsp sugar
1/8 cup water
- Preheat oven to 350 degrees. Spray a baking dish with non-stick cooking spray. Cut off the pepper stems, remove seeds, and hollow out (save pepper scraps for next step). Sprinkle the insides with a little salt and pepper. Place in a baking dish.
- Dice pepper scraps. Melt butter in a medium skillet, then saute pepper, onion and garlic until tender. Remove mixture, then cook ground beef and Italian turkey sausage until lightly browned.
- Put the pepper mixture back into the pan with the meat, add the diced tomato and dried spices, and saute 2-3 minutes. Then stir in cooked rice and 1 cup cheese, until just melted. Stuff the filling mixture into the peppers.
- Mix together in a medium bowl the tomato soup, BBQ sauce, sugar and water. Pour over peppers and into the baking dish.
- Cover the peppers with foil and bake for 30 minutes. Remove from oven, put remaining 1/2 cup cheese on top of each pepper. Put peppers back into the oven, uncovered, and bake 5 minutes more, or until cheese is melted.
- Spoon sauce from pan onto plate and serve stuffed peppers on top.
Source: Adapted from My Dad’s Koluky (stuffed cabbage)
In case you do not know me at all, I am a huge Ohio State Buckeye fan. You can thank my undergraduate career at this university for such a passion. My years in Columbus are something I wouldn’t trade for the world. This recipe has nostalgic qualities for me for that reason, because I was first introduced to this dish by a former roommate. I do not recall there ever being a specific recipe for it and as a result I have since recreated it several times. yet I still failed to ever write anything down. Lucky for you here it is at last! Feel free to taste test and adjust the ingredients to match the desires of your taste buds.
2-4oz chicken breasts
1 cup ketchup
3 Tbsp soy sauce
1/4 cup brown sugar
1/2 small white onion, diced
- Cut up the chicken into bite-size pieces. In a medium bowl, mix the sauce ingredients together then add the chicken.
- Let marinade at room temperature for 30 minutes.
- Spray a 7 x 11 inch baking dish with nonstick cooking spray and pour in the chicken and all of the sauce.
- Cover with foil and bake at 350 degrees for 30 minutes.
- Uncover and cook for another 15 minutes, or until cooked through.
Serves 2. Pictured with rice and steamed broccoli!
Source: The Spiffy Cookie original