At one of our recent trips to Whole Foods, I picked up a pack of Naan to serve as a side for our dinner. I was surprised how good it was…better than some restaurants I’ve even been to. Maybe it was because it was flavored with garlic & herbs. I’m not sure, but I fell in love. When I ran out and I didn’t want to go to the store to get more I hit the internet to see if Naan is hard to make. Of course, since I don’t have a traditional Indian Tandoori oven I knew it wouldn’t be exactly the same, but thought it was worth a shot. I found this recipe on the Budget Bytes Blog and thought it looked pretty simple, plus it called for all ingredients I had on hand. I modified it by adding some garlic & cheese so it would be like the kind I purchased at Whole Foods. I cooked it up on the grill and it tasted almost as good as if it had been made in the traditional way. I froze what we didn’t use and when I want to use it I just take out a piece or two at a time. It freezes really well so you can definitely make a big batch if you’re feeling ambitious. You can use it as a side to kabobs and rice or an accompaniment to any meal. You can also be creative and use it for sandwiches and pizza. For plain Naan, just omit the garlic and parmesan cheese.
(Makes 16 servings; 1 Naan = 2 servings)
2 tsp. active dry yeast
1 tsp. sugar
½ cup water
3 cups flour
½ tsp. salt
¼ cup olive oil
1/3 cup plain greek yogurt (you can use either non-fat or low-fat)
½ cup parmesan cheese, grated
3 cloves garlic, mashed
Olive oil, for brushing (optional)
- In the bowl of a stand mixer combine the yeast, sugar and water. Stir until the yeast and sugar dissolve and allow to sit for about 5 minutes or until it looks “frothy”.
- Add the oil, yogurt and egg and mix on very low speed (using the paddle attachment) until just combined.
- Switch the paddle attachment to the dough hook attachment. Turn the mixer on low speed and add the salt, garlic, cheese and 1 cup of floor. Continue to mix on low, adding ½ cup of flour at a time until a smooth ball is formed.
- Knead the ball of dough in the mixer for about 3 minutes. The dough should be smooth and very soft, but not sticky.
- Cover the dough loosely and allow to rise until double in size.
- After the dough rises, flatten the dough and cut into 8 pieces. Shape each piece into a small ball.
- Roll out the balls of dough to about 1/4 “ thick.
- Preaheat the grill to medium. Brush the dough with olive oil, if desired, and place over indirect heat. Allow the dough to cook until brown and bubbles form. Flip the dough over and allow the other side to brown and bubble. Serve hot.
Sometimes I feel like we have the same side dishes for all our meals. We have rice or potatoes or pasta plus a veggie or just a veggie. I try to mix it up but sometimes I just run out of ideas or I don’t feel like putting the effort into making an elaborate side. During the summer it is a little bit easier because there are a lot of fresh veggie sides you can whip up pretty easily and of course there’s potatoes…which are great for grilling. However, after making potatoes numerous different ways I was really thinking about making something different. I love cheesy scalloped potatoes, but who wants to heat up the oven when it is 100 degrees outside!?
So I decided to make scalloped potato foil packets to cook on the grill and much to my delight they came out pretty darn good. Foil packets of any kind are great especially if you are only cooking for two…it is also a really good way to practice good portion control. It is best to make individual sized packets…you may be tempted to make one big packet or put a few servings in one packet, but trust me…it will be easier to handle, the food will cook through better and it will just make your life a lot easier. The recipe below makes two foil packets, the measurements are suggestions, you can definitely increase or decrease the cheese to your taste or use whatever cheese you like best.
Scalloped Potato Foil Packets(Makes 2 servings)
1 medium potato, sliced thin
1-2 cloves garlic, minced
¼ cup chopped onion
2 slices provolone cheese
½ cup Gruyère or swiss cheese, grated
1 tbsp. parsley, chopped
Salt & Pepper, to taste
¼ cup heavy whipping cream
- Using a mandolin, slice potatoes to about 1/8” thick.
- Cut two squares of foil and spray with nonstick cooking spray.
- Divide the sliced potatoes evenly between the two squares of foil. Top each foil square with garlic, 2 tbsp. chopped onion, ¼ cup Gruyère cheese, salt & pepper, 2 tbsp. heavy cream and one slice of provolone.
- Fold the edges of the foil up around the potatoes to make a packet; making sure that nothing can spill or leak out.
- Place on the grill potato side down for 20-30 minutes over medium direct heat. Check that the potatoes are tender and cooked through and the cheese is melted before removing from the grill.
- Remove from foil and transfer to a plate. Top with parsley and serve.
Looking for something sweet, light and easy to make to top off all those 4th of July hamburgers & hot dogs? Try making this delicious dish.
Grilled Apples…which taste exactly like the baked apples from Cracker Barrel. I usually make these as a side dish to pork, but they are great as a dessert or for topping waffles, pancakes, crepes, etc. If you don’t have a grill, you can also make this recipe on the stove.
(Makes 2-3 servings)
2 apples, sliced
2 tbsp. butter
1/4 cup water
1 tsp. corn starch
1/4 cup brown sugar
1/4 tsp. cinnamon
- In a foil pie pan (or any foil pan) add all the ingredients and cover with foil.
- Place on a medium-high preheated grill and allow to cook for about 10 minutes.
- Remove the foil from the pan and stir. Allow to cook for 10 more minutes or until apples are tender.
- Serve warm.
Sometimes what you have in mind just doesn’t happen, which was the case last night when I had planned to make this nice smoked tenderloin with a side of grilled asparagus and sweet potatoes. Sounds good right? Well, unfortunately (or actually fortunately because it ended up tasting great!) this gourmet dish turned into pulled pork sandwiches when Hubby called to let me know that he was going to be stuck at work for quite a while. See, I had already started smoking the pork tenderloin when he called so there was no turning back and even though I was following the “low & slow” rule, it still got done WAY before he was expected to arrive. I really didn’t want this beautiful piece of meat to dry out which is what would have happened if I had to reheat it.
Then as time went on, I started to feel a bit lazy and really didn’t want to make grilled sweet potatoes or asparagus or have anything to do with firing up the grill again when it was getting close to my bedtime (which embarassingly is about 9pm). So, I just pulled out some buns that I’d made the other day and started shredding!!! The meat stayed moist and retained it’s wonderful smoky flavor. Now that I’ve gotten more into real “barbecuing” I didn’t soak it in barbecue sauce either and the addition of just a tad bit of barbecue sauce once placed on the bun was perfect!! Now I’m perfectly aware that the best pulled pork comes from “pork butt” but shredding the pork tenderloin was a pretty close second….and I’m pretty sure a much healthier option. So for this recipe you can either use it as “pork tenderloin” and slice it up all pretty or you can use it as “pulled pork” and shred it! Either way you can’t go wrong. Also, I recommend that you use apple wood chips for this. I’ve used hickory and it’s pretty good but the apple chips really give it something extra (we all know pork + apples = winner!). One more thing to mention is the spice rub will make way more than you need for just one pork tenderloin so you should be sure to prepare it in a sealable container so you can keep the leftover for another time or another meat ;).
Smoked Pork Tenderloin
1 – 1 lb. pork tenderloin
Pork Rub (recipe follows)
2-3 tbsp. olive oil
Barbecue Sauce of your choice (click here for an amazing barbecue sauce recipe!)
Pork Dry Rub
(Remember this makes more than enough for the recipe so make sure to store it in a sealed container so you can use the rest for something else).
3/4 cup paprika
1/4 cup freshly ground black pepper
1/4 cup kosher salt
2 tbsp. chili powder
2 tbsp. garlic powder
2 tbsp. onion powder
1-2 tsp. cayenne pepper
- The night before (or at least 8 hours ahead) you plan to make this, prepare the pork tenderloin by rubbing the olive oil over the entire piece of meat. Then add the dry rub (be sure to actually “rub” it in). Wrap the meat in plastic wrap and store in the refrigerator until ready to use.
- Preheat your smoker to 200 degrees F. Prepare wood chips and smoker per manufacturer’s directions.
- Remove the pork from the refrigerator about 30 minutes prior to cooking to bring it to room temperature.
- Place the pork in the smoker and cook for about 1 -1 1/2 hours until the internal temperature reaches 160 degrees F.
- To serve, slice or shred. Top with barbecue sauce of your choice.
Here is another delicious grilled pizza recipe. For this recipe I did not use my usual “go to” pizza dough recipe, but used one that is a little bit thinner and has a good texture for cooking it on the grill. It is so easy to work with and shape and it’s not sticky at all. When you put it on the grill it may puff up a little but this goes down and ends up nice and crispy. For the chicken you can pretty much make it however you want or use leftovers, but personally I like to make my Grilled Ranch-Style Chicken. Also, you can use whatever cheese you like, but based on previous attempts at making this I think mild cheddar is the way to go, as it does not overpower or clash with the ranch dressing. Also, I’ve included measurements in the recipe, however they’re just guesstimates so just go ahead and adjust them based on your own tastes. Remember to follow the last step of completely removing the dough from the grill to add the toppings. If you do not do this you will run the risk of burning your pizza!!
Ranch Chicken Grilled Pizza
- 2 tsp. instant/rapid rise yeast
- 2 tsp. sugar
- 1 ¼ tsp. salt
- 3 – 3 ½ cups flour
- ¾ cup warm water
- 2 tbsp. olive oil
¼ to ½ cup Ranch Dressing
4 oz. cooked boneless skinless chicken breast, cubed (I use Ranch Style Grilled Chicken)
2-3 slices bacon, cooked crisp & crumbled
1 to 1 ½ cups of mild cheddar cheese, shredded.
- Combine all the pizza dough ingredients in the bowl of a stand mixer. Using the dough hook attachment, mix the dough on low-medium speed until well combined. Increase the speed and continue to mix until dough forms a smooth ball and no longer sticks to the bowl. Remove the dough from the bowl and divide into four. Place on a baking sheet and cover with a damp kitchen towel and allow to rest for 15 minutes. (If you let it “rest” for longer it’s ok; it will not affect the end result of the dough)
- Meanwhile, gather and prepare all other ingredients. Preheat the grill to medium high heat.
- After the dough has rested for at least 15 minutes, roll out each piece as flat as possible (be careful not to rip it).
- Place the four pieces of dough on the grill for about 2 minutes. Remove the dough completely from the grill (grilled side down) and add the ranch dressing, chicken, bacon and cheese. Return to grill for 3-4 minutes until dough is crisp, toppings are heated through, and cheese is melted.
There is truly nothing like going out to your garden and getting the fresh herbs that you need for a recipe, which is exactly what I did when I made the marinade for this ranch-style grilled chicken. This recipe works best with fresh herbs but you can definitely substitute dried, just remember to use less. Also, I like to put my marinades in the blender (I have the Cuisinart CPB-300 SmartPower 15-Piece Compact Portable Blending/Chopping System, so it’s pretty convenient) when I am using fresh herbs, personally I think it helps get all the flavors into the meat better, plus sometimes I get a little bit lazy and don’t really feel like chopping everything up, so blending it takes care of that! So you can either just chop everything up and mix it together or throw it all in the blender. Totally your choice! I called this “ranch-style” because it is not your typical creamy ranch, but I still used all the seasonings from my Ranch Dressing.
Grilled Ranch Style Chicken
10 oz. boneless skinless chicken breast
2 tbsp. fresh parsley, chopped
1 clove garlic, minced
2 tbsp. fresh chives, chopped
2 tbsp. olive oil
1 tbsp. white vinegar
Salt & pepper, to taste
Place all ingredients except for chicken in a medium bowl and whisk until well combined (or put it all in a blender and blend for a few seconds). Place chicken in a Ziploc bag and pour in the marinade. Seal. Allow to marinate for at least 2 hours or overnight. Grill chicken over medium high heat for about 20 minutes, until internal temperature reaches 165 degrees F.
This is a really easy and yummy dessert perfect for summer! I don’t even like pineapple, but I always eat this when I make it…it’s just that good (especially the rum sauce). You will impress whoever you make this for and little will they know that it was so simple!
I wish I could take credit for coming up with this on my own but I did read it somewhere. I think it was either in Food Network Magazine or on their website. I just remember seeing it and since it had minimal ingredients I was able to commit it to memory (shocking at my age 🙂 !) So I can’t give proper credit, but I’m definitely not trying to take all the credit! 😉
So what are you waiting for? GO MAKE THIS!!!
Grilled Pineapple Sundae with Rum Sauce
1 small pineapple, sliced into rings
Vanilla ice cream
1/4 cup brown sugar
1/4 cup pineapple rum (i.e. Malibu)
1 tbsp. butter
- Combine the sugar, rum and butter in a small saucepan and bring to a boil, stirring often.
- Reduce heat to low and cook until sauce begins to thicken. Remove from heat and set aside.
- Grill the pineapple rings for 4-5 minutes per side.
- To “build” your sundae: place 1 pineapple ring on a plate, top with a scoop of ice cream in the middle and pour about 1 tbsp. of the warm rum sauce over the top. Serve immediately!
Last week I mentioned that I had planned to write a post about my recent trip to Whole Foods. I have a love/hate relationship with Whole Foods. On one hand I absolutely love Whole Foods…on the other hand I hate their prices!! I really can’t imagine shopping there all the time. I just cannot bring myself to pay that much for groceries! Nonetheless, Hubby took me there on Memorial Day and I was in heaven! I love the produce and all of the fresh, natural stuff! What I love the most, however, is all the cheese!!! Thank goodness for Hubby’s voice of reason or I could’ve easily spent $200 in just cheese! Not to mention an hour perusing the cheese section. Since it’s only two of us…and we can only consume so much cheese (and even 2 weeks later we’re still using up the two blocks that I bought) Hubby was right to keep me under control. 🙂
My super-cool find this trip to Whole Foods was “Yanni Grilling Cheese”. As you all know by now I love to grill…so anything that has the word “grill” in it will be hard for me to resist. We threw it in the cart and brought it home. I did a quick Google search to see what this stuff was all about and came across a few blogs that mentioned marinating the cheese before grilling it. I thought this seemed like a good idea and luckily for me (because if it came out bad I’d be out $5!!!) it was. It tasted so good and the way it grilled up was so awesome…I don’t even know how to put it into words! Even if you are not a cheese lover like myself…if you ever come across this in a store…you must buy it! You will be pleasantly surprised.
I served this with some smoked ribs and smoked corn salad and since the corn salad had basil I decided to make a basil marinade. The recipe below makes a decent amount of marinade…so if you don’t like to waste things like me you can use it for something else. Since you’re not marinating meat you can re-use the leftover marinade safely. I ended up using it on some chicken breasts, but I was thinking it would probably have made a nice dressing for pasta salad. If any of you decide to use this on anything else let me know how it turns out.
I would suggest marinating the cheese overnight to get a really intense flavor, but even if you only marinate for an hour or so it will still come out with a nice accent to the cheese flavor itself. So here’s to the awesomeness of Whole Foods….even if it does put a big dent in the wallet!
½ cup fresh basil
2 cloves garlic
2 tbsp. balsamic vinegar
¼ c. olive oil
Salt & pepper to taste
Put all ingredients into a blender and mix until well combined and basil and garlic is chopped.
Place cheese in glass dish and pour marinade over the top. Cover and marinate for at least 1 hour.
Grill the cheese per the package directions, about 2 minutes per side.