Sausage and Peppers with Cherry Tomatoes

Happy Tasty Tuesday!

It's getting cooler outside so I've been bringing out the crock pot so cook up some colder weather meals. There is nothing better than coming home to a home cooked meal after a day of working, without having to do any actual cooking. I really love homemade sauce, so I decided to create my own by adding cherry tomatoes to this crock pot recipe. What's really cool, is that when the crock pot reaches a certain temperature, the cherry tomatoes burst and mix with the seasonings to create a savory sauce.

Ingredients:

• 1 package of hot sausage (remove from casing)
• 2 red peppers, sliced
• 1 small onion, sliced
• 2 packages of cherry tomatoes
• 3 tbsp olive oil
• 4 cloves of garlic, minced

Directions:

1. In the crock pot, combine all ingredients and stir to combine. Make sure you break apart the sausage into tiny pieces. 
2. Cook on high for 3-4 hours.
3. Serve over ziti.
4. Enjoy!

xoxo

New Recipe: Bourbon Chicken

Happy Tasty Thursday?

Since I didn't have time to post a recipe on my usual Tuesday, I decided to switch it up and celebrate Tasty Thursday instead. This was a new recipe that I tried earlier this week and it packed plenty of flavor. Despite its name, it's an Asian inspired chicken. I started it when I got home from work and had it finished within 35 minutes of starting so it's definitely an easy dish for when you're looking for a quick and easy meal.

Ingredients:

• 2 lbs boneless chicken nuggets (you can buy chicken breasts but the nuggets are easier to dice up)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp ginger
• 1 tsp red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tbsp ketchup
• 1 tbsp cider vinegar
• 1/3 cup low sodium soy sauce
• 1/2 cup water

Directions:

1. In a large skillet, heat oil over medium high heat.
2. While skillet is heating up, dice up chicken into bite sized bits (think when you get hibachi chicken at a restaurant).
3. Add chicken pieces to skillet and cook until browned.
4. Remove chicken and set aside.
5. Add remaining ingredients, stir to combine and heat until well mixed.
6. Add chicken back to skillet and bring to a boil.
7. Reduce heat and simmer for 20 minutes.
8. Enjoy! -- Note: I served mine with rice and vegetables

xoxo

New Recipe: Prosciutto Panini with Sun-Dried Tomato Spread

Happy Tasty Tuesday!

Back when I was visiting Chicago in August we grabbed lunch at Ceres' Table and I had the most fabulous prosciutto panini. I was immediately inspired to recreate the sandwich at home. I always love trying new dishes when I'm out because it gives me ideas of recipes I want to try at home with a twist. The sandwich I made was packed with flavor, but I do wish I invested in a panini maker because it probably would have been much easier to grill.

Ingredients:

• I loaf of sourdough bread
• 1/2 lb of prosciutto, sliced thin
• 1 block of fontina cheese
• fresh arugula
• 1/2 cup light mayo
• 3 tbsp sun dried tomatoes, diced
• 1 tsp sugar
• 1 tsp Italian seasoning
• 1 tsp lemon juice
• garlic, minced
• 4 tbsp olive oil

Directions:

1. In a bowl combine mayo, diced sun dried tomatoes, sugar, Italian seasoning, lemon juice and garlic. Stir to mix completely and then refrigerate for 45 minutes before using. 
2. Slice sourdough bread and fontina cheese.
3.  On bread spread sun dried tomato spread on one side of the bread and olive oil on the other side. Layer fontina cheese, prosciutto and arugula on sun dried tomato side of the sourdough bread, making a sandwich. 
4. Place sandwich olive oil side down onto a skillet and grill over medium high heat. Continue to check the break to make sure it doesn't burn but you want the cheese to begin to melt. Flip so that both sides of the bread grill to a crunchy texture.
5. Serve and enjoy! 

xoxo

New Recipe: Chocolate Cheesecake Pudding

Happy Tasty Tuesday!

"When baking, follow directions. When cooking, go by your own taste"

I'm not a huge baker, unless it comes from a Betty Crocker box but boy do I love desserts, but when I stumbled upon a recipe for chocolate cheesecake pudding I knew I had to go out of my comfort zone and try it because it just looked that good. And man, this recipe lived up to its potential and really was super easy to make.

Ingredients for pudding:

• 12 oz cream cheese softened
• 1 box (5oz) chocolate cook-and-serve pudding
• 2 1/2 cups milk (I used skim)
• 1 cup heavy cream
• 1 small Hershey bar

Ingredients for whipped cream (makes a huge bowl):

• 2 cups heavy cream
• 2-3 tablespoons granulated sugar
• 1 tsp vanilla

Directions:

1. In a large microwave safe bowl, use a hand mixer to combine softened cream cheese and dry pudding mixture. Mix on low until light and fluffy.
2. Whisk in milk and heavy cream, blending completely.
3. Microwave the mixture according to the pudding box directions until the chocolate had thickened to a pudding consistency.
4. Spoon the pudding into individualized bowls and refrigerate for 2 hours until chilled.
5. In a separate bowl combine all ingredients for whipped cream and whisk until it thickens to whipped cream consistency. Refrigerate along with pudding.
6. When ready to serve place a dollop of whip cream on top of pudding and shave chocolate from the Hershey bar on top for garnish.
7. Enjoy!

xoxo

New Recipe: Crock Pot Pulled Buffalo Chicken

Happy Tasty Tuesday!

The other day it was so hot outside that I couldn't bear to turn the oven on and prepare a dinner. So instead I decided to pull out the crock pot to prepare my Sunday dinner. Normally I reserve the crock pot for winter when I can make hearty dinners for cold winter nights but I'm realizing how amazing a crock pot can be in the summer time as well because I always struggle with summer recipes. This pulled buffalo chicken packed plenty of flavor and can be used so many different ways whether it be sandwiches, or toppings on salads or nachos.

Ingredients:

• 1 lb chicken breasts
• 1 bottle of Franks red hot buffalo sauce
• 1 packet of hidden valley ranch mix

Directions:

1. Add all three ingredients in the crock pot and stir to combine.
2. Cook on low for 6-7 hours, shredding chicken along the way.
3. Serve on either wraps, rolls, on top of salads or nachos.
4. Enjoy!

xoxo

New Recipe: Chicken and Veggie Stir Fry

Happy Tasty Tuesday!

I am back on my recipe game after a little hiatus and I've got some awesome recipes lined up for you guys in the upcoming weeks that pack a punch of flavor. This chicken stir fry was super easy to make and did not take long to prepare, which was great because I made it last Monday after work. It definitely makes enough for leftovers for work the next day too!

Ingredients:

• 1 lb of boneless chicken stripes (nice and thin so they cook quickly!)
• 1/4 cup all purpose flour
• 1 cup low sodium chicken stock
• 1/4 cup honey
• 1/4 cup low sodium soy sauce
• 2 tsp sesame oil
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 pkg of frozen stir fry veggies (mine had carrots, mushrooms and snap peas in it)
• 1 pkg of frozen broccoli florets
• 1/2 small white onion, chopped

Directions:

1. In a medium bowl combine chicken strips and flour until strips are evenly coated, remove chicken and set aside bowl with remaining flour.
2. In the bowl with leftover flour, add chicken stock, honey, soy sauce, sesame oil and garlic. Stir until completely combined.
3. In a large skillet, heat 2 tbsp olive oil and add chicken strips. Cook on medium low heat and cook until browned (I liked to get mine nice and crispy). 
4. While chicken is cooking, put frozen vegetables in microwave and cook to package directions. Once vegetables are cooked, drain water from vegetables and add them to the skillet along with the remaining 1 tbsp of olive oil. Stir for 2-3 minutes until chicken and veggies are completely combined.
5. Pour chicken stock mixture into skillet and stir to combine. Bring to a boil, then let simmer for another 5 minutes, allowing the juices to soak into the chicken and vegetables.
6. Serve and enjoy!

xoxo

New Recipe: Jalapeño Poppers

Happy Tasty Tuesday!

I can't get enough of jalapeños and spicy food. I've always been the girl who gets her chicken wings extra hot and puts red pepper flakes in her pasta so when I came across this jalapeño popper recipe, I knew I would love it. They're definitely a crowd pleaser if you're bringing a snack to a friends house.

Ingredients:

• 12 ounce of cream cheese softened
• 1 block of cheddar cheese, grated
• 12 ounces of jalapeño peppers
• 1 cup skim milk
• 1 cup flour
• 1 cup bread crumbs
• 1 tbsp bacon bits

Directions:

1. Cut jalapeño peppers in half and set aside seeds.
2. In a medium bowl combine cream cheese, shredded cheddar cheese, bacon bits and seeds of 3 jalapeños (the more you add the spicier they are).
3. Spoon cream cheese mixture into jalapeños.
4. In two separate bowls, place milk and peppers. Dip the stuffed jalapeños into the milk and then into the flour making sure they are completely coated.
5. Let jalapeños sit for about 10 minutes, then dip them in milk again and roll them through the breadcrumbs and let them dry (repeat this step until entire jalapeño surface is covered in breadcrumbs).
6. Place jalapeños on a cookie sheet and bake them for 30 minutes on 350 degrees or until crispy. Finally, turn off oven and turn on broiler and broil for 2-3 minutes.
7. Enjoy!

xoxo

My Favorite Side Dish Recipes

Happy Tasty Tuesday!

Unfortunately for you guys, I don't have a new recipe to share with you today. Even though I've been in the kitchen a lot lately, I haven't really been experimenting with any new recipes this week, instead I've been sticking to some of my classic dishes including my jambalaya. So instead, I'm going to go back into the archives and find some of my favorite summer side dishes.

• Antipasto Pasta Salad (pictured above) is super easy to make, plus it's customizable depending on the chef so you can add whatever cheeses, deli meats and vegetables you want to make a tasty dish.
• Grilled Garlic Potatoes I'm not a big griller, I normally leave that to my dad or uncle but I don't mind preparing dishes for them to throw on the grill. These ingredients to these potatoes are all common household spices, and takes about 10 minutes to prepare.
• Fresh Spinach Salad - If you're looking for a healthier option be sure to try this fresh spinach salad, which is as tasty as it is colorful.
• Tuna Macaroni Salad - I'm a huge tuna fish fan, I could have tuna sandwiches every day and not get sick of them so it's no surprise I love to add a can of tuna to macaroni salad as well. This goes great with hot dogs or hamburgers on the grill.
• Crock Pot BBQ Pulled Pork - Nobody wants to turn the oven on in the summer time so while you're grilling, make up a side of pulled pork for guests in the crock pot.

What is your favorite side dishes for summer?

xoxo

New Recipe: One Pan Balsamic Mustard Chicken with Veggies

Happy Tasty Tuesday!

I need to get back on track with my eating. Lately my appetite has been out of control and I haven't been eating the healthiest of meals so I'm back in the kitchen looking for easy to make options that are less pasta and more vegetables. Luckily, there are plenty of light dishes that pack the flavor. Todays dish is no exception and can be made in one pot for easy clean up. 

**Note: chicken needs to marinate overnight, so you will need to do some preparing the night before**

Ingredients:

• 1 package of chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp dijon mustard
• 3 cloves garlic, minced
• 1/2 tsp oregano
• 1/2 tsp basil
• 1 bundle of red potatoes
• 1 cup of cherry tomatoes
• 1 cup of baby carrots sliced
• 2 tbsp olive oil
• 1lb asparagus, trimmed
• 2 tsp garlic powder
• salt and pepper to taste

Directions:

1. In a bowl, combine balsamic vinegar, honey, mustard, minced garlic, oregano, basil and a good shake of salt & pepper.
2. On a cutting board, place chicken breasts and pound them out so they thin a bit (this step can be skipped if you don't mind thicker chicken, I just prefer my chicken thin).
3. In a large Ziploc bag, pour liquid marinade and chicken breasts. Marinate overnight in the refrigerator. 
4. The next day when you're ready to cook, preheat oven to 400 degrees.
5. Coat a large cookie sheet with nonstick spray and place potatoes (cut in half), tomatoes, carrots and olive oil on a single layer of baking sheet, season with garlic powder. Top with chicken in a single layer and season with salt and pepper.
6. Place in oven and cook for 30 minutes. Add asparagus during the last 10 minutes of cooking time.
7. Enjoy!

xoxo

Best Places To Eat In Cape May, NJ

Happy Tasty Tuesday!

Since I was on vacation all last week I did not have the chance to get into the kitchen to cook up some new meals. However, I did have the opportunity to eat at some fabulous restaurants that gave me plenty of inspiration moving forward. So day I'm going to break down my favorite places to eat (and drink) in Cape May, in case any of you make the journey down to Jersey this summer.

Best breakfast on the run:

Bagel Time Cafe

I'm not a huge breakfast lover and I have to be in the mood to sit down and have a full breakfast with the works so often times in the morning I would walk down to Bagel Time Cafe where they had plenty of fresh bagel options and amazing cream cheese (think spinach and artichoke). Plus they have the tastiest ice coffee that was just enough to get me awake and ready for the beach day ahead of me.

Best Lobster Dinner:

The Lobster House

The Lobster House has become a first night tradition for my family and I for as long as I can remember. It's become a great way to kick off the vacation and we're definitely not alone in our love of the Lobster House because it's always packed. Luckily this restaurant is ginormous so you never wait long for a table. It's located on the fisherman's wharf and offers a great view of all the boats docking at dinner time. If you're looking for a quality meal with great service, this is the place for you.

Best Italian:

A Ca Mia Ristorante

Shockingly, finding a quality Italian restaurant in Cape May has been difficult for us and being the Italian girl that I am, I can't go a full vacation without a big plate of pasta somewhere. Luckily A Ca Mia came to our rescue. Located right in the Washington Street Mall, this place offers plenty of authentic Italian dishes. I recommend sitting outside on their deck so you can people watch while enjoying your dinner.

Best Bakery:

A Ca Mia Bakery

Speaking of A Ca Mia, after dinner you must go into their bakery located next door. They have fresh Italian delicacies including fresh breads, pastries, cookies and amazing Italian coffees. It's a great place to grab something to go and enjoy later on. I personally loved the Bailey's infused cheesecake. I was so full from dinner, but I enjoyed it in my hotel later on that night.

Best Pub:

Delaney's Irish Pub

Even though they don't have the fanciest food, this is one of my favorite restaurants in all of Cape May. Some nights I don't feel like a fancy dinner and instead I just want to enjoy a tasty sandwich. This place has a huge menu with so many delicious options. This year I got a corned beef deli sandwich with cole slaw piled in between. No joke, the sandwich was so big and had so much flavor. It's also a great place to just order appetizers and drinks.

Best Outdoor Seating:

Harry's Ocean Bar & Grill

One of my favorite parts of dining in Cape May is finding a restaurant where I can see the beach and enjoy that ocean breeze. Harry's has a great menu where you can get nice dinners or simple sandwiches but by far the best part of Harry's is their outdoor deck. They often have a band playing and you can enjoy the view while you dine.

Best off the beaten path restaurant:

The Mad Batter

This small restaurant is definitely off the beaten path in Cape May but is definitely not a place you want to ignore. Surrounded by so many beautiful Victorian homes this tiny restaurant offers plenty of fancier dining options. They also have a great deck, which if you haven't figured out by now, is a huge draw for me.

Have you eaten in Cape May before?

xoxo

New Recipe: Caprese Bruschetta

Happy Tasty Tuesday!

Today I have an easy appetizer for your next BBQ that will have your guests leaving with full and happy stomachs. This recipe takes maybe 5 minutes to throw together and it's made from fresh ingredients that pack a ton of flavor.

Ingredients:

• 1 loaf of Italian bread
• 2 tomatoes sliced
• 1 package of fresh mozzarella
• Fresh basil
• Balsamic glaze
• toothpicks

Directions:

1. Slice up Italian bread, about 1 inch thick.
2. Slice up tomatoes and fresh mozzarella about 1/4 inch thick
3. Layer bread, then tomato, then mozzarella, then tomato again and mozzarella again to make a tiny tower. 
4. Top tower with 1 basil leaf and stick a toothpick in to steady the "tower."
5. Drizzle balsamic on top
6. Enjoy!

xoxo

New Recipe: Tortellini and Sausage in a Tomato Cream Sauce

Happy Tasty Tuesday!

A few weeks back we had a bit of a cold spell when it was damp and rainy so I was on the hunt for a warm home cooked meal that wouldn't take forever to make. Enter this easy to make, one pot recipe that packs a ton of flavor and makes plenty of leftovers.

Ingredients:

• 1 lb of hot sausage
• 3 tbsp olive oil
• 1/2 cup onion, diced
• 2 packages of frozen tortellini (I buy the multi colored ones but only because its extra colorful)
• 28 oz can of diced tomatoes
• 1 cup low sodium chicken broth
• 2 tbsp cream cheese
• 2 cups shredded cheddar cheese
• 1/4 tsp pepper

Directions:

1. Boil water in a pasta pan and cook tortellini according to package directions. Set aside.
2. In a large skillet, cook onions and sausage in olive oil until browned.
3. Add chicken broth, tomatoes and pepper and bring to a boil. 
4. Turn heat down to low and add tortellini and let mixture simmer and thicken for about 15 minutes.
5. Remove from heat and add cream cheese and shredded cheddar, mixing completely.
6. Cover and let stand for another 5-10 minutes.
7. Enjoy!

xoxo

New Recipe: Pork Chops in a Mushroom Merlot Sauce

Happy Tasty Tuesday!

I'm back on my cooking game after last weeks hiatus and I have some great recipes lined up for all of you over the course of the next few weeks. As previously mentioned, it's been a rainy couple days in the 518 so I've gotten back into the kitchen to make some comfort food. This pork chop recipe is super easy to make and it's a one pot dinner you can make on your stove-top (less dishes makes me happy!).

Ingredients:

• 4 pork chops from your butcher
• 1 cup merlot (red)
• 8 oz of fresh mushrooms, sliced
• 4 tbsp butter
• 1/2 cup flour
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 tsp parley

Directions:

• On a paper plate, mix flour, garlic powder and pepper.
• Take pork chops and dredge in seasoned flour mixture until all sides are coated.
• In a large skillet, melt 3 tbsp butter.
• Add pork chops and sear until brown on both sides (about 3-4 minutes), remove chops and set aside. Note: pork will not be completely cooked just yet, don't panic!
• Add another 1 tbsp butter to the empty pan and sauté mushrooms and minced garlic on medium heat until browned.
• Place pork chops back in pan with mushrooms and add 1 cup merlot.
• Bring merlot to a boil, cover and reduce heat to low and cook for 20 minutes.
• Add heavy cream and stir until completely combined for about 5 minutes.
• Garnish with parsley and enjoy! I served this chops with potatoes and apple sauce, delish!

xoxo

New Recipe: Grilled Garlic Potatoes

Happy Tasty Tuesday!

Keeping up with my summer side-dish series, today I'm giving you a great grilled potato recipe. I originally put this concoction together last week when I was making my favorite Rosemary Ranch Chicken Kabobs and needed something to serve with them. The grill gave the potatoes a crispy outer layer like a french fry and had so much flavor.

Ingredients:

• 2 cans of whole potatoes (similar to these- you can get them in the canned food aisle)
• 3 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp paprika
• handful of shredded cheddar cheese

Directions:

• Slice potatoes into quarters.
• In a tin or grill friendly pan, coat the bottom with olive oil and add potatoes.
• Season with garlic powder, paprika, and black pepper.
• Top with a handful of shredded cheddar cheese.
• Grill on medium high heat for 10-15 minutes or until potatoes start to crisp up.
• Enjoy!

xoxo

New Recipe: Macaroni Salad

Happy Tasty Tuesday!

Guys, my recipe experimentation has been at an all time low lately. It's been so nice out so I've been doing a lot of grilling hot dogs and hamburgers which means I don't have any fun meals to share with you all. So instead I'm going to try and re-focus my summer recipes to side dishes. This time of year everyone is going to summer BBQ's and parties and its always good to show up with a dish, this macaroni salad will make your guests very happy!

Ingredients:

• 1 box of elbow macaroni (16oz)
• 1 small onion, diced as small as possible
• 3-4 large stalks of celery, diced as small as possible
• 2 tsp celery salt
• 1 tsp black pepper
• 2 cans solid white albacore tuna, drained
• 3/4 cup mayo

Directions:

• In a pot boil water and cook macaroni for 12 minutes.
• Drain water and rinse macaroni under cold water until it is no longer warm (this is important because you don't want to mix mayo with warm pasta...it gets yucky)
• While pasta is cooling, chop onion and celery and set aside.
• Once pasta is cold, add onion, celery, tuna, celery salt and black pepper, mix completely.
• Add mayo and stir to combine.
• Chill in the refrigerator for 1 hour before serving.
• Enjoy!

xoxo

New Recipe: Pulled Pork Nachos

Happy Tasty Tuesday!

BBQ pulled pork is probably one of my biggest downfalls in life. I like it on a sandwich, I like it in Mexican food and I even like it in macaroni and cheese. So when I had some extra pulled pork from a previous recipe lying around, I decided to make some nachos with it as the perfect appetizer/party 

snack!

Ingredients:

• 1 full pork loin
• 1 bottle of your favorite BBQ sauce
• 1/2 bottle of water
• 1 package of shredded Mexican cheese mix
• 1 bag of Tostitos chips
• 1 can of sliced olives
• 1 small jar of jalapeños 

Directions:

• Follow this recipe for delicious crock pot pulled pork. You'll have enough to get more than one meal out of it, but these nachos can be one of them. ***OR you if you're on a time constraint, you can buy bbq pulled pork from the store like this Jack Daniels one ***
• If you're pulled pork is fresh out of the crock-pot and warm you can set aside but if you're re-using leftover pulled pork you'll want to microwave it for 10 minutes so it's warm.
• On a cookie sheet layer nacho chips and cover in shredded Mexican cheese (you'll want to put more cheese on that you think, it's deceiving once it starts to melt).
• Sprinkle on jalapeños and olives.
• Cover nachos with warm pulled pork, spreading evenly over the nachos.
• Cook on 350 degrees for 10 minutes or until cheese is fully melted are starts to brown.
• Enjoy!

xoxo

New Recipe: Antipasto Pasta Salad

Happy Tasty Tuesday!

Now that Memorial Day is here and past, it's officially BBQ season! I love a hot dog or hamburger as much as the next girl, but its the sides that really make or break a BBQ. This past weekend I whipped up a tasty pasta salad with an antipasto twist for a Memorial Day get-together. This recipe is very easy to make, takes about 20 minutes from start to finish to complete which makes it a great dish to bring along with you on your summer journeys.

Ingredients:

• 1 pkg of Italian Dressing/Seasoning Mix (similar to this)
• 3 tbsp water
• 3 tbsp vegetable oil
• 1 box of rotini pasta (I bought the multi-colored kind to make it more colorful)
• 1/4 lb salami, sliced and diced
• 1/2 package of pepperoni, sliced and diced
• 1 small package of fresh mozzarella, sliced and diced
• 1 small can of diced olives, drained

Directions:

• Cook pasta according to box directions, drain and let cool
• Mix water, vegetable oil and Italian dressing mix together.
• Add pasta to dressing, stir to combine.
• Slice up fresh mozzarella, salami and pepperoni and add to pasta mixture.
• Add drained diced olives and stir
• Refrigerate for an hour, so salad is cool.
• Enjoy!

xoxo

New Recipe: Steaks with a Garlic Rub

Happy Tasty Tuesday!

Warmer weather is all about taking a break from the oven and grilling outside. If it's hot outside I'd rather not turn the oven on and heat up the house even more than it already is so I tend to make the change and cook outside instead. This past week I tried something new and seasoned my steak with a tasty mixture of seasonings that added that extra pop of flavor.

Ingredients:

• 4 beef tenderloin steaks
• 3 cloves garlic minced
• 1/2 tsp black pepper
• 1 tsp fresh rosemary, minced
• 1 tsp fresh basil
• 1 tsp garlic salt

Directions

• Mince garlic and evenly spread it onto the raw steaks, rubbing it into the meat.
• Combine black pepper, rosemary, basil and garlic salt and sprinkle over eat side of the meat.
• Grill steaks on medium high heat until desired cooking level (I cooked mine for about 12 minutes because I prefer my meat to be medium-medium well).
• Enjoy!

xoxo

New Recipe: Grilled Buffalo Chicken Pizza

Happy Tasty Tuesday!

So I tried something last week, I made a pizza on the grill. Normally when I make homemade pizza, I put it in the oven like a normal person, but last week I was feeling adventurous and I hear all these different things you can cook on a grill and I decided to be a little adventurous and try something new. One thing I learned is that you have to keep a close eye on it because the bottom can easily burn if you don't watch out but other than that, this was a great way to keep the oven off in the hot weather. FYI I used a Pampered Chef pizza stone to cook the pizza on.

Ingredients:

• 1 package of pizza dough
• 1 tbsp olive oil
• 1 rotisserie chicken, shredded
• 1 cup buffalo wing sauce
• 1 cup blue cheese dressing
• 1 package of shredded mozzarella cheese
• 1 small red onion, chopped
• 2 stalks celery, chopped

Directions:

• Pour 1 tbsp olive oil on pizza stone and spread evenly. Take pizza dough out of packaging and stretch to cover the pizza stone.
• Shred rotisserie chicken and put in a plastic ziploc bag. Pour 1/2 cup of wing sauce into bag and shake until chicken is completely covered in sauce.
• Spread blue cheese on top of dough, as if it were pizza sauce, leaving the crust without any blue cheese on it.
• Spread chicken on top of blue cheese so that the chicken is evenly distributed on the pizza. 
• Chop red onion and celery and place on pizza.
• Cover pizza with shredded mozzarella and then drizzle remaining wing sauce on top.
• Grill over medium low heat for 15-20 minutes or until dough is cooked and crispy (**pay attention so bottom of dough doesn't burn**)
• Enjoy!

xoxo

New Recipe: Broccoli Casserole

Happy Tasty Tuesday

Lately I've been experimenting with new side dishes as opposed to actual meals. Side dishes contribute a lot to a meal and the same old potato/vegetable combo gets boring. With the weather warming up I've been taking advantage of grilling outside but combining it with a tasty side dish makes it still feel a little more formal. I got this casserole from my friend Meg's mother after she was raving about it a few weeks ago and I made it with ribs last Sunday night. 

Ingredients:

• 1 pkg frozen chopped broccoli
• 1 can cream of mushroom soup
• 1 cup instant rice
• 1 cup warm water
• 8oz shredded cheddar cheese
• 1/2 stick of butter or margarine

Directions:

• Melt margarine in a ceramic casserole dish.
• Microwave broccoli according to package directions
• Combine broccoli and the rest of ingredients in the casserole dish and stir so it's evenly mixed
• Bake at 350 degree for 35-40 minutes
• Enjoy

xoxo