Archive for the ‘Using Your Basket’ Category

Grilled Brussel Sprout and Broccoflower Pizza

Wednesday, July 23rd, 2014

 

Brussel sprouts! I have been waiting for them so I could make pizza! I know it’s sounds odd, but really good. My husband who doesn’t like them much actually likes the pizza! I also had a head of broccoflower, which we like roasted and then covered in buffalo sauce and blue cheese crumbles. As long as I was making one pizza I decided to make a second one using the buffalo broccoflower.

I always make my dough from scratch, I love the feel and smell of fresh dough. We didn’t want to heat up the house, so we fired up the gas grill instead. The temperature needs to be about 375-400 degrees F. Roll out your crust to a size you are comfortable handling on the grill. (we often do individual sized crusts) Brush the crust with a little olive oil and place it oiled side down, close lid and wait 2-3 minutes, open lid, with long tongs carefully flip the crust over and cook another 2 minutes. Pull them off the grill and onto a baking sheet.
Add sauce and toppings, then back on to the grill, close lid and cook 2-3 minutes or til cheese melts. The crust will be dark and crisp. Carefully remove them with tongs and grill safe spatula (we found a giant grill spatula; see photo) to a baking sheet or cutting board, cut and enjoy!

My husband made the grand declaration, “This is looking a little healthy for pizza!” and then he ate three slices of each! Yay! Score for me, he ate two green veggies in one meal and liked it!

Grilled Brussel Sprout Pizza

Grilled Brussel Sprout Pizza

Ingredients

    Grilled Brussel Sprout Pizza
  • One grilled 12 inch crust (homemade or store bought)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 pound brussel sprouts, shredded
  • 4 slices cooked bacon, chopped
  • 1/2 cup feta cheese, crumbled
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper

Instructions

  1. In a small bowl place shredded brussel sprouts, and 1 Tbsp. Olive oil, 1 Tbsp. Balsamic vinegar, salt and pepper to taste. Stir to evenly coat.
  2. Place the grilled crust on a baking sheet, evenly spread the cheddar cheese on crust.
  3. Add the brussel sprouts, bacon and feta cheese.
  4. Slide pizza onto a hot grill, close lid and wait 2-5 minutes until brussel sprouts wilt.
  5. Remove by sliding to a baking sheet using tongs and or grill safe spatula.

Grilled Buffalo Broccoflower Pizza

Grilled Buffalo Broccoflower Pizza

Ingredients

    Grilled Buffalo Broccoflower Pizza
  • One grilled 12 inch crust (homemade or store bought)
  • 1/2 head of broccoflower, in bite size pieces steamed or blanched to soften slightly
  • 1/2 cup buffalo sauce
  • 2 stalks celery, thinly sliced
  • 4 oz blue cheese crumbles

Instructions

  1. Place grilled crust on a baking sheet, drizzle or brush grilled crust with buffalo sauce.
  2. In a small bowl place drained broccoflower, pour remaining sauce over it and toss to coat.
  3. Evenly place broccoflower on the crust, add celery and blue cheese crumbles.
  4. Slide pizza onto a hot grill, close lid and wait 2-5 minutes until cheese begins to melt.
  5. Remove by sliding to a baking sheet using tongs and or grill safe spatula.

 

Garlic Pesto Chicken

Friday, July 18th, 2014


Have you ever tried pesto? I saw it for the first time about a year ago….Standing there in the noodle aisle, doing what I always do; trying to get some inspiration from the food in front of me. I saw this little jar that struck my fancy. Skip forward, the pesto is still here. The stores version. Not so much.
So anytime I try something new, I immediately start thinking of ways I can make it different; make it my own. I love cooking. I love making food taste gooooooood! I LOVE seeing the smiles on peoples faces when they are trying a new food and the moment it hits their system, when the flavors come together and it all reaches their brain…THAT moment, is the moment that I cook for.
Pesto, it has many purposes, each one good in their own right. It can be an appetizer dip, spread on a bread or used with noodles; the possibilities are endless! And lucky for us, it’s easy to make. (more…)

Spicy Coconut Kissed Egg Rolls with Dipping Sauce Trio

Tuesday, July 15th, 2014

 
One of my favorite add-ons is the Asian Pack!  It always gives me the excuse to make up a big batch of stir fry.  Today I wanted to do something different. Why not egg rolls! Simple enough, as all I needed were the wrappers. These egg rolls receive their heat from the dried Chiles de árbol in the pack.  The coconut kiss, is a result of the rolls being fried in Bountiful Baskets scented organic Coconut Oil. Trust me, my house smelled amazing all day! (more…)

Firecracker Corn Dip

Wednesday, July 9th, 2014

If your family loves chips and dip, they will enjoy Firecracker Corn Dip. Making a spicy corn dip is easy and delicious.  With a few ingredients from the Firecracker Bountiful Basket add on, you can have a tasty dip perfect for a party!  Using the onions, garlic, and peppers, with corn and bell peppers makes a hearty and spicy dip. Corn dip can be served with tortilla chips or as a relish on any dish. This is mouth wateringly good! (more…)

Guacamole Citrus Twist

Tuesday, May 13th, 2014

I love guacamole!  Guacamole is a dip made traditionally from avocados, with additions of tomato, onion, lime juice, and seasonings. It ranges in texture from a thick sauce to a chunky dip. Health tip–Avocados are packed with more than twenty vitamins, contain “good fats” that reduce cholesterol, can help fight cancer, and can be used as a substitute for butter or shortening in baking! (more…)

Italian Pack Pasta

Monday, April 28th, 2014


I wanted to use my Italian pack items and my beefsteak tomatoes but I also needed a quick, easy dinner while life is so busy! I felt like challenging myself today cause lets face it…Life has been busy and I have let my kitchen inspirations fall to the waste side lately. I was hoping my instincts hadn’t left me when I started this meal out. We can let you be the judge of it ;) (more…)

Steamed Artichokes

Sunday, April 27th, 2014

Artichokes.  Yummy with a butter and lemon dip or ranch dressing!  I love eating artichokes, but the first few times I tried to make them, I did not succeed.  I researched and learned how to cut and clean the artichoke before cooking. (more…)

Cucumber Citrus Salad

Saturday, April 19th, 2014


“Cool as a cucumber….”
Cucumbers are so refreshing! Cucumber salads are fun to make and can be flavored to add to your entree or to eat alone.  I had lots of oranges and wanted to make a sweet cucumber salad.  I added some thinly sliced almonds and celery to give it some crunch.  I hope you will enjoy this salad! (more…)

Pearsauce

Friday, April 18th, 2014

Pearsauce!  I have made applesauce for years for my family.  I was looking at the bowl of pears that sat on my counter and thought, hmmm, pearsauce!  This was my first attempt at making it and my family loves it!  I peeled and diced the pears and slowly simmered it on the stove.  When I added the spices to it, the whole house smelled yummy!  Pearsauce is great on toast or just in a bowl for breakfast. I hope you will try this recipe and enjoy it, too! (more…)

Carrot Butter and Shiitake Mushroom Escargot

Thursday, April 17th, 2014

I am sure most of you have heard of ComicCon. A convention where adults (and children) dress up in costume and do whatever they do there. I have never been to a ComicCon  and have no desire to go get my “Geek on” there but, a couple weeks ago I went on a “Mommy Vacation” without my family to get my “Geek on” at CookieCon in Salt Lake City. No, we didn’t dress up as our favorite Keebler elf or as an Oreo but we learned different techniques with decorating sugar cookies. 450 of us from 44 states and 16 Countries across the globe came to the CookieCon. We were all hopped up on sugar from royal icing! (more…)