Mandy's Marvelous Meals

Recipes, tips, tricks, and my journey into cooking fabulous food!

Happy Belated New Year!


I hope everyone is having a great 2015 so far….and I hope you’re all sticking to your resolutions. I haven’t made resolutions this year, but rather have extended my goals from 2014 (all of which are going quite well!) and added a few new one’s here and there. One of my main goals is to get back to cooking and blogging! Grad school will be over in just four months so there are no more excuses. I’ve had some posts written but never got around to posting so you can look forward to those in the next few weeks. The end of 2014 was full of positive changes for Hubs and me. We are regularly exercising and eating clean. Most importantly we are feeling great, better than ever before. You can look forward to some delicious recipes made with real food.

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So to kick off the return of my blog here is a quick recipe to make zucchini & carrot noodles with red sauce. I use this product to make the noodles but there are all kinds of contraptions on  the market that you can pick up. You can also just use a julienne slicer if you don’t want to buy another kitchen gadget. If you can, I recommend using organic canned crushed tomatoes or make your own.

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Zucchini & Carrot ‘Noodles’ in Red Sauce

(Makes 2 servings)

1 medium carrot

1/4-1/2 small zucchini

1 tsp. olive oil

2 tbsp. chopped onion

1 garlic clove, minced

1 cup organic canned crushed tomatoes

1-2 tsp. Italian seasoning

salt & pepper, to taste

  1. Peel the zucchini.
  2. Using a spiralizer or julienne cutter make the carrots and zucchini into noodles.
  3. Bring a pot of water to a boil. Add the zucchini & carrots and boil for 1-2 minutes. Keep a close eye on them; you want them to be firm and overcooking will cause them to be mushy. Remove from water and set aside.
  4. Heat the olive oil in a pot. Add the onion and cook for 3-5 minutes until soft and translucent. Add the garlic and cook for about 30 seconds until fragrant.
  5. Add the crushed tomatoes, Italian seasoning and salt and pepper. Simmer for 5-10 minutes until heated through. Adjust seasoning as necessary.
  6. Add sauce to the noodles and serve!

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Eat Your Veggies!


As a child I never really ate many vegetables. As a matter of fact I never really ate much of a variety of anything. I was a very picky eater…and very stubborn…and luckily for me Mom & Dad didn’t force such issues as eating vegetables and I got to eat a lot of PB&J for dinner growing up.

It’s strange though that as I’ve become an adult I eat more vegetables and actually really like them! Even more strange I sometimes actually crave them! Something that I started eating as an adult is edamame. It is tasty and filling, which makes it a good side dish. You can make it many different ways, but this recipe I found on Pinterest is by far my favorite. It’s super easy, full of flavor and very satisfying.

To make this recipe even easier I buy the “steam in bag” frozen edamame, but you can use any frozen edamame and just throw it in a bowl or a Ziploc bag and microwave for a few minutes to steam it.

If you don’t have or can’t find flavored olive oil you can use regular EVOO. This tastes amazing with the white truffle olive oil I picked up at my favorite specialty store!

By the way, I’m still unclear if edamame is a vegetable or a legume. A little Google research shows most people are split…some say veggie, some say legume. I say veggie, but what do you think?

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Garlic Asiago Edamame
2 cups frozen edamame, steamed
1-2 tbsp. white truffle olive oil (or flavor of your choice)
1 clove garlic, minced
1/4 cup asiago cheese, grated

1. Heat olive oil in pan.
2. Add garlic and sauté about 30 seconds or just until fragrant
3. Add edamame and sauté until crisp & lightly brown.
4. Remove from heat and place in a bowl. Add cheese. Stir.
5. Serve.

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It’s Been A While…


Well to say it’s been a while is pretty much an understatement. It has been almost exactly 6 months since I posted my last blog. I wish I could say that my life was so busy and amazing that I just didn’t have the time….but the truth is I just didn’t do it!

So I have no important life events or amazing news to share…but I can share that over these past few months I’ve been trying my best to work towards a healthier lifestyle. My focus now is to lose weight (hmmm….didn’t I say that before??), but overall I have come to a point in my life where I want to be healthy and stick around till I’m old and dyed blonde (no grey hair here!). To really make this lifestyle change I am approaching it with baby steps. I have adopted the attitude that every little thing helps….so even if it is just one little change it is still a change and that’s what matters. One of the first things I’ve started doing is trying to cut out as much processed food as possible (although I am starting to think I need a support group to break my Diet Coke addiction). Another step I’ve taken is to try different “health foods”. One of the foods I’ve fallen in love with is the now trendy “Quinoa”. It is very healthy and if you’d like to see why you can read it here…sorry I just don’t feel like going over why it is so good for you! I am overall a picky eater and have a lot of issues with food textures (where was Early Intervention when I was a kid??) so even though I kept seeing Quinoa recipes everywhere I turned, I was hesitant. I finally took the plunge and it’s a keeper. I use it in my salads, replace it for rice & pasta, and use it for breakfast foods like protein bars and “oatmeal” (quinoa in place of oats), etc.

Tonight I decided to modify my Creamy Chicken Piccata recipe and not only make it a “slimmed down version” but to replace the pasta with quinoa. It was so delicious…..I was inspired to sit down and get back to blogging!!!! Woohoo!!

So here it is….a slimmed down healthier version of, ironically my last post…and unfortunately since Hubby was working late I only made this for one person so the serving size is one, but you can easily alter the ingredients to make as much as you want.

Creamy Quinoa Chicken Piccata

(Serves 1)

For the chicken:

4 oz. boneless, skinless chicken breast, pounded to 1/4″ thick

salt & pepper, to taste

1/4 -1/2 tsp. dried basil

1/4 tsp. garlic powder

1 tsp. fresh lemon juice

For the Quinoa:

1/2 tbsp. light butter

1/2-1 clove garlic, minced

Juice of 1/2 lemon

1/4 cup fat free half & half

1/3 cup freshly grated parmesan cheese

1/2 tsp. dried basil

1/2 tbsp. capers

1/2 cup quinoa, cooked

Directions:

Cook quinoa according to package directions.

To make the chicken, sprinkle both sides with the lemon juice, garlic powder, salt, pepper & garlic powder. Bake at 350 degrees for about 15-20 minutes.

Meanwhile, melt the butter and add the garlic. Brown the garlic in the butter for 30 seconds to 1 minute and add the lemon juice.

Whisk in the half & half and bring to a slow boil, whisking frequently for about 5 minutes until heated through and slightly thickened (may take longer than 5 minutes).

Add the basil, salt & pepper.

Remove from heat and whisk in the parmesan cheese. At this point, if you want a thicker sauce, return to heat and simmer until slightly more thickened. You can also add more cheese if you like.

Stir in the quinoa and the capers. Serve on a pasta plate.

Slice cooked chicken into thin strips and place over the quinoa. Sprinkle with some parmesan cheese, if desired and serve.20130222-204624.jpg20130222-204638.jpg20130222-204653.jpg

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Creamy Chicken Piccata


So like many bloggers…and many many women out there…I am obsessed with Pinterest. I have found such great ideas, recipes, clothes, tips, etc. Today’s post is for one of the very first recipes I found on Pinterest and tried out. Like any recipe it required some adjusting to get it just right, but last night when I made it Hubby & I both agreed that I had hit the mark! The original recipe, “Creamy Grilled Chicken Piccata”, calls for you to grill the chicken but since I didn’t plan ahead to make this I didn’t have a chance to marinade the chicken and thus I just decided to go ahead and make it in a pan. I used all fresh ingredients (no dried herbs, please!!!!) so if you do substitute dried you can just add the dry herbs (ex. basil, garlic powder) directly to the flour, rather than blending them like the directions below. I’ve also made a “slimmed down” version of this which tasted great, as well.  Hubby didn’t even know it was “healthified”, which is my test for how good my “slimmed down sensations” really are (trust me, he usually can tell right away when I make it low-fat). Too make it healthier use whole wheat pasta, fat free half & half, light butter, and only 1/2 cup of cheese and you can use a non-stick pan to eliminate the need for olive oil, or you can grill your chicken like the original recipe calls for.

Make this for a quick and easy weeknight meal or for date night in with your Honey! You won’t be disappointed!!

Creamy Chicken Piccata

(Modified from Plain Chicken)

2 boneless skinless chicken breasts (approx. 8 oz. each)

1/4 cup flour

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 cup egg substitute, such as Egg Beaters (or 1 egg)

1/2 cup fresh basil leaves, packed

2 cloves garlic, minced

2 lemons

2 cups fresh pasta, such as penne or gemelli (if you don’t want to make your own it is available in the dairy or deli refrigerated section of the grocery store)

2 tbsp. butter

1/2 cup heavy cream

2 tbsp. capers, rinsed & drained

1/2 cup parmesan cheese

1/4 cup asiago cheese (or other cheese of your choice)

  1. Prepare the chicken by pounding to about 1/4″ thick. In a shallow dish or plate combine the flour, salt & pepper. Combine the juice of 1 lemon, the egg substitute, 1/4 cup basil, and 1 clove of garlic in a blender. Blend on high for a few seconds to combine all ingredients, making sure the garlic is finely chopped. Pour this into another shallow dish or plate.
  2. Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water and drain the pasta. Set aside until ready to use.
  3. Heat the olive oil in a large skillet.
  4. Dredge the chicken in the flour mixture, making sure to coat well and shaking off any excess. Next, dredge the chicken through the egg mixture, shaking off any excess.
  5. Place the chicken in the heated oil and cook for about 5 minutes per side or until internal temperature reaches 165 degrees F. (If chicken gets done before sauce cover with foil and place in an oven on the “warm” setting (around 170 degrees F).
  6. To make the sauce, melt the butter in a saucepan over medium heat (I used the same pan that I used to cook the pasta). Add 1 clove of minced garlic and cook just until fragrant (about 30 seconds to 1 minute). Add the juice of 1 lemon. Next add the heavy cream by whisking in and continuing to whisk until heated through. Whisk in the cheese, stirring until cheese has melted. Once sauce has thickened (should just coat the back of a spoon) add the capers and basil and stir until just combined. If sauce is too thick add some of the reserved pasta water a little bit at a time until you reach desired consistency. Last, add the pasta and stir to coat well.
  7. Serve about 1 cup of pasta in a bowl and place one chicken breast over the top. Sprinkle with freshly grated parmesan cheese.
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Jumping on the Meatless Monday Bandwagon


Typically I don’t really like to conform to the latest fad, but eventually I usually “jump on the bandwagon” if it is actually a good idea…like “meatless Mondays”. I have been planning our meals in advance for quite some time now and in an effort to get skinny and healthy again I’ve really tried to make sure we are limiting our red meat consumption, as well as try to have a variety of different foods, which can be challenging. I know Hubby doesn’t want to eat chicken 5 times a week!  I guess another reason why I never considered a “meatless” day is because I love meat & so does Hubby. However, like I said I thought this would be a nice idea for a healthier me (& Hubby gets the benefits too!). I have to admit I was nervous that Hubby wouldn’t go for it, but so far (I’ve only done it two Mondays now) the meals have been a hit with him.

Last night I made 4 cheese stuffed shells with arugula. I know you’re probably thinking that doesn’t sound like a good meal to eat to achieve a skinnier body, but with a little tweaking and some fresh seasoning, this turned out to be one heck of a “Slimmed Down Sensation”! This recipe makes 3 servings (1 serving = 3 shells and approx. 2/3 cup of sauce) and one serving is only 8 Weight Watchers Points Plus. It is super tasty and better yet super filling! Usually I get pretty hungry again after dinner and before bed, but these bad boys filled me up for the whole night!

Can’t wait to try some more Meatless Monday Meals!!!

 

Slimmed Down Four Cheese Stuffed Shells with Arugula

(Makes 3 servings; 1 serving = 3 shells + 2/3 cup sauce = 8 Weight Watchers Points Plus)

9 jumbo pasta shells

1 oz. part-skim mozzarella cheese, shredded

Filling:

1 cup fat free ricotta cheese

½ oz. parmesan cheese, grated

1 oz. asiago cheese, shredded

1 tsp. olive oil

1 clove garlic, minced

3 cups arugula, chopped

Sauce:

1 tsp. olive oil

2 cloves garlic, minced

1 small onion, finely chopped

½ cup fresh basil, chopped

½ tsp. salt

¼ tsp. freshly ground black pepper.

  1. Cook shells according to package directions. Rinse with cold water and set aside.
  2. Make the filling. Heat the oil in a skillet and add the garlic. Cook garlic about 30 seconds to 1 minute until fragrant and just turning brown. Add the arugula and continue to cook for another minute or two until the arugula becomes just slightly wilted.
  3. In a medium size bowl, combine the ricotta, parmesan and asiago cheeses. Add the arugula & garlic mixture and mix well to combine.
  4. Fill the shells with approximately 2 tbsp. of the filling.
  5. Make the sauce. Heat the oil in a skillet and add the onions. Cook until soft and translucent. Add the garlic, and cook for another 30 seconds or until garlic is fragrant.
  6. Add remaining ingredients, except for basil and allow to simmer for 5-10 minutes.
  7. Remove from heat and stir in the basil. Add about 1/3 of the sauce to the bottom of an 8×8” glass dish, sprayed with cooking spray.
  8. Place the shells in the dish and cover with the remaining sauce.
  9. Top with the shredded mozzarella cheese.
  10. Bake in a 350 degree F. preheated oven for 20 minutes. These can be made ahead and refrigerated. If baking from refrigerator cook for 30-40 minutes, or until shells are heated through and sauce is bubbly.
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Pecan Crusted Chicken Salad


Have I mentioned recently how hot it’s been?! Not that I am complaining…I LOVE when it is hot. I’ll take 90s/100s any day. However as much as I love it, the heat does take its toll on me including not wanting to cook anything major or eat anything heavy. I found this recipe for Pecan Crusted Chicken Salad in Cuisine at Home Magazine and knew it would be perfect for dinner on a hot summer night.  I make salad a lot for myself and occasionally for both Hubby and me, but sometimes grilled chicken on a bed of lettuce gets to be a little bit boring. This version with a pecan crusted chicken was a very nice change of pace. It was quick and easy to make and the dressing was delicious!

For the dressing, I highly recommend using “raw honey”. It is a little bit more pricey than regular honey, but it tastes so much better and is better for you. You can usually find it at specialty stores or in the “organic/natural” section of most large chain grocery stores. You will get the most health benefits from it if you can buy it local from a farm. The reason being is that raw honey has pollen in it and every region has different types of pollen. Eating local raw honey will help build up your immunity to these types of pollen. (For more information read this article). It also has a lot of other benefits, so check it out!  If you can’t find raw honey or just want to use the regular kind, that’s cool…but you are definitely missing out! 😉  This recipe makes 4 “entrée” size salads, but can easily be changed to make whatever size you like.

Hmmmm…seems like I have a lot to say about “salad” this week!!!

Pecan-Crusted Chicken Salad

(Recipe modified from “Cuisine at Home” Magazine)

Honey Mustard Dressing

¼ cup raw honey

3 tbsp. Dijon mustard

3 tbsp. olive oil

1 tbsp. minced shallots

1 tbsp. cider vinegar

Juice of ½ lemon

Salt & Pepper, to taste

Pecan Crusted Chicken

2 boneless, skinless chicken breasts, pounded to ½” thick

¾ cup finely chopped pecans

½ tsp. dried oregano

½ tsp. dried thyme

½ tsp. paprika

¼ tsp. cayenne pepper

1 egg, beaten

2 tsp. cornstarch

Juice of ½ lemon

1 cup panko-style bread crumbs

1 tbsp. chopped fresh parsley

1 tsp. salt

¼ tsp. black pepper

Zest of 1 lemon

Salad

3 cups romaine lettuce (or mixed greens)

½ cup thinly sliced red onion

1 large carrot, thinly sliced or shredded

4 oz. crumbled gorgonzola cheese

  1. Preheat oven to 450 degrees F. Spray a glass baking dish with non-stick cooking spray.
  2. Whisk the egg, cornstarch and lemon juice in a shallow dish.
  3. In another shallow dish, combine the breadcrumbs, parsley, salt, pepper & lemon zest. Add the pecans, oregano, thyme, paprika,  and cayenne.
  4. Dredge the chicken in the egg mixture then the breadcrumb mixture and place in the prepared baking dish.
  5. Bake in the preheated oven for 10-15 minutes or until the internal temperature reaches 165 degrees F.
  6. Meanwhile, make the dressing by combining the honey, Dijon, olive oil, shallots, vinegar, lemon juice, salt, and pepper in a bowl for the dressing until blended.
  7. Toss the lettuce, onions, carrot and cheese in a large bowl. Divide salad among four plates.
  8. Slice the chicken and place on top of the lettuce. Sprinkle any toasted crumbs left in the baking dish on top of the salads.
  9. Serve with dressing on the side.
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Summer Corn Chowder


Well it’s been one hot summer so far here in the northeast…and from what I see on the news it isn’t much better throughout most parts of the U.S. The last thing you are probably thinking about during these hot summer days is hot food like soup. Despite the heat, the other day  I decided to make a big pot of summer corn chowder. It is one of my favorite ways to use fresh corn on the cob. I got this recipe from a cooking class Hubby took me to for my birthday last year.

We made it in the class and even though I HATE SOUP (chowder is soup in my book) I told myself that I was going to try all the stuff we made, as this is an important part of cooking. I tasted it and loved it! I make a huge batch and then freeze it in smaller portions. It freezes really well and I love stumbling across it in the freezer after summer is over and you can’t get corn on the cob anymore. Tasting that sweet fresh corn is the best!

So whether you make this now or freeze it for later you will not be disappointed. For a heartier meal, you can add some cooked chicken cut up into small pieces. Serve with fresh homemade French Bread (check out my Mini French Loaves recipe!) and a small salad for an amazing summer meal.

Summer Corn Chowder

4-6 ears of corn

3 sprigs fresh thyme

3 sprigs fresh tarragon

2 tbsp. butter

1 large onion, chopped

salt and freshly ground black pepper, to taste

3 carrots, peeled and chopped

2 ribs celery, chopped

4 medium red potatoes, diced

1 cup heavy cream

1/2 cup chopped fresh parsley leaves

1 boneless skinless chicken breast, cooked and cubed (optional)

  1. Shuck the corn and using a knife strip the kernels into a bowl. Put the cobs in a large stock pot with 4 cups of water and herb sprigs (tie the herbs together with string); bring to a boil, cover and simmer for 30 minutes.
  2. Meanwhile, put the butter in a saucepan and turn the heat to medium high. When the butter melts, add the onion, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion soft, about 5 minutes; add the carrots and celery and cook, stirring for another 5 minutes.
  3. After the corn cobs have cooked, strain the liquid into the onion mixture. Bring to a boil, add diced potatoes, then turn the heat down so the mixture simmers. When the potatoes and vegetables are tender, about 20 minutes, add the corn kernels and cream and heat through. Taste and adjust seasoning if necessary, garnish with parsley, and serve.* Can be made the day before or frozen.
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Chicken Pomodoro


I came across this recipe in Cuisine at Home magazine. I had never heard of chicken pomodoro so I wasn’t exactly sure if the recipe is similar to an authentic version of the dish or not. An internet search didn’t provide too much information, so maybe one of you can enlighten me!?!? In any case this is a really good dish. It is definitely one of those restaurant quality meals that your guests and/or loved ones will think you slaved away making, when in reality, it’s pretty simple to make. I served this with a side of pasta with a light tomato sauce.

The recipe calls for vodka, which kind of intrigued me.  I cook with alcohol all the time, but if you are not too keen on doing this I’ve read that you can substitute white grape juice for vodka. However, I’ve never tried it so I am not saying that it will work or that it will taste good.  If anyone has tried it or has other suggestions please share!! Anyway, be careful with the vodka…it is best to remove the pan from the heat and then add the vodka to deglaze the pan. Don’t forget to pound your chicken to ¼” thick to ensure even cooking. Also, I didn’t have any scallions on hand so I just cut up some fresh basil and used that to garnish.

Chicken Pomodoro

Source: Cuisine at Home

10-12 oz boneless, skinless chicken breast, pounded into cutlets

Salt & Pepper, to taste

¼ cup all purpose flour

2 tbsp. olive oil

¼ cup vodka

½ cup chicken stock (or low-sodium chicken broth)

2 tbsp. fresh lemon juice

½ cup tomatoes, chopped

2 tbsp. heavy cream

Scallions, for garnish

  1. Season chicken cutlets with salt and pepper and then dredge in the flour.
  2. Heat a sauté pan to medium high and add the oil. When the oil is hot sauté the cutlets until internal temperature reaches 165 degrees F (approximately 5 minutes per side). Remove chicken to a plate and cover loosely with foil. Set aside.
  3. Remove pan from heat and deglaze with the vodka.  Return to heat and cook until nearly evaporated.
  4. Add chicken stock and lemon juice and cook for 2-3 minutes on medium high. Stir in the cream and chopped tomato and heat through.
  5. Pour the sauce over the cutlets and garnish with scallions.
  6. Serve and enjoy!
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The Best Laid Plans….Pork Tenderloin or Pulled Pork


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

  1. 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.
  2. Preheat your smoker to 200 degrees F. Prepare wood chips and smoker per manufacturer’s directions.
  3. Remove the pork from the refrigerator about 30 minutes prior to cooking to bring it to room temperature.
  4. Place the pork in the smoker and cook for about 1 -1 1/2 hours until the internal temperature reaches 160 degrees F.
  5. To serve, slice or shred. Top with barbecue sauce of your choice.
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Ranch Chicken Grilled Pizza


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

Pizza Dough:

  • 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.

  1. 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)
  2. Meanwhile, gather and prepare all other ingredients. Preheat the grill to medium high heat.
  3. After the dough has rested for at least 15 minutes, roll out each piece as flat as possible (be careful not to rip it).
  4. 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.
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