Grilled Peach & Prosciutto Pizza

Original Photo and Recipe

I liked this, it wasn't really sweet and peachy.  Due to laziness I cheated and used a tube of premade thin crust pizza dough and grilled the peaches in a grill pan on the stove.  Ta da.

Grilled Peach & Prosciutto Pizza
Serves:  2-4
Approx. 650 calories per serving (1/4)

for pizza dough:

recipe from allrecipes

3 c. all-purpose flour

1 package active dry yeast

2 tbsp vegetable oil

1 tsp salt

1 tbsp white sugar

1 c. warm water (110 degrees F)

for pizza toppings:

2 peaches, sliced and grilled for 2-3 minutes 

a ball of fresh mozzarella

8 slices of prosciutto

handful of parmesan

cilantro

Preheat the oven to 375°F. 

Combine flour, salt, sugar and yeast in a large bowl. Mix in oil and water. Kneed dough with your hands and roll out half of the dough on a pizza stone or baking sheet. If you want to use the entire dough then double the amount of pizza toppings. 

Cut individual peach slices and grill for 2-3 minutes on each side. Top pizza with parmesan, thinly- sliced mozzarella slices, peach slices and prosciutto pieces. Bake pizza for 20-25 minutes. Top pizza with cilantro before serving. 

Grilled Pizza

I had been thinking about trying to grill pizza for awhile and then it showed up on Lindsay's blog so I decided to try out her recipe. It was kind of successful We had the grill on as low as it could possibly go and cooked for wayyyyy less time and the crusts still got burned... especially the buffalo one because it was closest to the tank. I don't know why our grill is super mega inferno hot.

Grilled Pizza

Serves: 2-3

Ingredients
* 1 tube pre-made pizza crust (we used Pillsbury)
* 2 cups shredded mozzarella cheese
* 1 cup pizza sauce
* Meat and veggie toppings of your choice (We had thin sliced lunchmeat pepperoni, fresh basil, green and red peppers, mushrooms, and onions)

Directions
1. Preheat an outdoor grill for low heat and spray grate with cooking spray

2. Roll out prepared pizza dough to a size that will fit your grill (we used 1 tube of dough, cut in half, for 2 individual pizzas).

3. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, and other toppings. (OURS TOOK LIKE 3 MINUTES)

4. Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly. (WE FLIPPED THEM OVER AND TOPPED THEM, TURNED THE GRILL COMPLETELY OFF AND CLOSED THE COVER, THEY STILL ONLY TOOK 5 MINUTES TOPS)

-Notes: I had heard that if you don't cook up the toppings before grilling, they won't cook enough. So I sauteed the veggies beforehand.

I made a Buffalo chicken version that was topped with:
-Mix 1 small can chicken (drained) with 1/2 cup ranch and 1/2 cup buffalo sauce, spread on crust
-Top with cheddar or colby jack cheese

Grilled Whole Chicken

This is only kind of a recipe. I wasn't overly thrilled with the marinade so I am not going to bother including it. Just find a marinade that you want to try and use that... this is more about how to cook the chicken.

Grilled Whole Chicken
Serves: 3-4

1. Kind of butterfly a whole chicken (3.5-4 pounds is good). Place a rinsed (and guts removed) chicken on a cutting board, backside up. Take some good strong kitchen scissors and cut down one side of the backbone. Now for the gross part... grab the chicken and yank it open so you kind of crack the breastbone area so that the chicken will kind of lay flat. If this is confusing... go to youtube.com and look up 'butterfly a chicken'.

2. In a large roasting pan, place the chicken guts side up. Take a couple cups of marinade and pour it allllll over. Let it soak in for a few hours (in the refrigerator of course).

3. Preheat the grill to low. Place the whole chicken on the grill guts side down. No need to ever flip the chicken. You will want to take some of the leftover marinade and brush it on a few times while cooking. It should cook for about an hour, maybe an hour and half depending on the size of the chicken. If you do not have a digital meat thermometer, buy one. The chicken is done when it is at least 160 degrees in the thick part of the meat around the "armpit" area.

Beer Can Chicken

We got a new grill, and this was the first thing we made on it. At Lowe's we found this nifty stand for $4 to make this recipe so much easier since you don't have to figure out how to make the chicken balance anymore! I highly recommend picking one up!


Beer Can Chicken
Serves: 3-4

Ingredients
1 whole chicken, guts removed, rinsed and patted dry (about 3.5 pounds is a good size)
1 hunk of onion
1/2 can of beer
1/4 cup of worcestershire sauce
spray butter


2-3/4 teaspoons paprika
1 teaspoon cayenne pepper
1-3/4 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons salt
3/4 teaspoon dried oregano
3/4 teaspoon dried thyme


Directions
1. Preheat the grill to about 375. Mix up all the spices in a small bowl.


2. Chug half a beer and leave half. Pour in the worcestershire sauce. Place can in the stand. Violate the chicken and shove the cavity over the can and press down as far as it will go. The drumsticks should just barely touch the grill grate. I usually tuck the wings close to the body and tie a piece of string around the entire bird to keep them tucked so they don't dry up and burn.


3. Shove about half of the spices underneath the skin wherever you can. Shove the chunk of onion into the neck hole of the bird as far as you can. Spray the bird with butter all over then rub the remained of the seasoning all over.


4. Carefully place on the grill and cook over 375-400/medium heat for about an hour. Chicken is done when the internal temperature reaches 180 with a meat thermometer.


5. Remove from grill and let stand for about 5 minutes before cutting into it.

Hot Potatoes

Mmm tasty. Another good grill recipe. You can adjust the fire by taking all, some, or none of the seeds/membrane out of the jalapenos.

Hot Potatoes
Serves: 3-4

6-8 medium to large sized red potatoes, washed and dried
2 jalapenos, deseeded/membrane if you wish, cut in a large dice
4 tablespoons butter or margarine
Grill seasoning and garlic salt to taste
Handfuls of shredded cheese (mexican, colby jack, cheddar etc)

1. Layout a length of foil. Spray with some non stick spray. If you have a mandolin, get that puppy out, otherwise do it by hand. Slice the potatoes decently thin and place on foil. Throw in the butter and jalapenos and sprinkle with the salt and seasoning.

2. Fold up the foil and place on the grill. Cook on a medium heat grill 30 minutes, turning once. Cooking time will vary depending on how thin the potatoes are... this is a trial and error.

3. Remove from grill and carefully open the foil. Sprinkle on a layer of cheese and cover lightly with the foil so it gets all melty. Serve.

Fabulous Corn

We make this a lot when we grill. It is an easy and awesome side dish and we can't get enough of it. Try it, you will like it.

Fabulous Corn
Serves: 2-3

1 can corn, drained
1/2 cup of diced onion, red pepper, and green pepper... don't measure, just dice up a couple small hunks
1 tablespoon butter
Montreal Steak Seasoning
Garlic Salt
2 tablespoons chive & onion cream cheese (or plain if you have that)

1. Over medium heat in a small pan, saute the onions and peppers in the butter for a few minutes until they soften some. Add the corn and continue to cook, stirring frequently. Sprinkle with the steak seasoning and garlic salt to taste (maybe like 1/2 tsp of salt and 1 tsp of seasoning). Cook for about 8 minutes.

2. Add the cream cheese and stir to coat. Cook for another couple minutes and serve. YUM

Easy Grilled Asparagus

This is barely a recipe... but sometimes you, dear reader, need some ideas on what to make for dinner, so maybe this will help.

Easy grilled Asparagus
Serves: 4-6

1 bunch asparagus
spray butter
steak seasoning

1. Lay out a chunk of foil. Bend the asparagus until they snap (easier than trimming) and place on the foil. Use spray butter and coat spears. Sprinkle with Montreal Steak Seasoning.

2. Fold up packet and place on a medium heat grill for about 8 minutes, flipping once. Cook time depends on how firm you like your asparagus.

Hellfire Chicken

This is a spicy rub for chicken. You can obviously adjust the heat on this pretty easily, but below is just a standard mixture.





Hellfire Chicken
Serves: 3-4

Ingredients:
-4 thin sliced chicken breasts (these work best, but you can use regular breasts or tenderloins)
-1 tablespoon paprika
-1 tablespoon garlic powder
-1/2 tablespoon salt
-1/2 tablespoon onion powder
-1/2 tablespoon thyme
-1/2-1 tablespoon cayenne pepper (depending on your desired heat level)
-1/2 tablespoon black pepper

1. Mix the spices up on a paper plate. With some tongs, throw the chicken breasts onto the seasoning and flip over to coat each side. Shake off excess. Repeat with remaining breasts.

2. In a pan, heat a couple tablespoons of veggie oil over medium-high heat. Place the breasts in and cook for about 3-4 minutes per side (until chicken is no longer pink).

**Note: These can also be grilled, but I would use regular breasts then.

Chicken Skewers

Mmm I love chicken on the grill! This is just from stuff I always have laying around the house. This is marinated, so plan ahead!

Chicken Skewers
Serves: 4

1. In a large ziploc bag, dump about 1/3 bottle of your favorite italian dressing, about 1/4 cup of soy sauce, about 1/4 cup of worcestershire sauce (yes more soy sauce), 1 clove minced garlic, and about 6 dashes of cayenne pepper (or more if you are like me).

2. Toss in 4 thinly sliced chicken breasts cut into about 4 pieces each. It is ok if they seem large, they will be folded over on the skewer... I am lazy and I like the Tyson 'trimmed and ready' chicken. Marinate for a couple of hours. It is not a good idea to do it for a long time because the chicken is thin and will actually start to 'cook' in the marinade and will make it kinda tough. So this isn't an overnighter.

3. Take a hunk of chicken and fold in half and place on the skewer. Repeat as necessary with gaps for proper cooking.

4. Grill on a 350 degree/ medium heat grill for about 8 minutes. Yay chicken!

Potato Skewers

How can any meal be complete without potatoes!? This was pretty easy and they turned out great! Another recipe I just made up. I marinated these, so plan ahead before you grill.


Potato Skewers
Serves: 4-6


1. Wash and cut in half (or quarter if they are larger) about 10 small (about golf ball sized) redskin potatoes.

2. In a large ziploc bag, pour in a couple tablespoons of vegetable oil, a tablespoon of white vinegar, a palmful of dried dill weed, a half palmful of dried thyme, and some salt and pepper. Toss in the potatos and marinate for a couple hours before grilling.

3. Remove from the bag and place on skewers with a little gap in between.

4. Grill on a 350 degree/ medium heat grill for about 15 minutes. Mmmm potatoes.

Veggie Skewers

This isn't really a recipe but I guess I will include it.


Veggie Skewers
Serves: 4-6

1. Wash a red pepper and green pepper and cut into 1"x1" hunks.

2. Cut a vidalia onion into hunks, I try and leave the layers together for easier and more stable skewering.

3. Place on skewers with gaps in between for proper cooking.

4. Drizzle with olive oil, salt & pepper to taste.

5. Grill on a 350 degree/ medium heat grill for about 8-10 minutes.

Grilled Apple Pie

Ok so this isn't really pie... but it is an easy dessert or side dish when you are grilling! I made this up while the other stuff was grilling and it was delicious.... just like apple pie filling, my fave.

Grilled Apple Pie

Serves: 4

1. Wash a large granny smith apple and cut into 8 slices. Then cut each slice into 3 pieces so you get nice bite sized hunks. Skin stays on!

2. In a small bowl, melt about 2 tablespoons of butter. In another small bowl, mix about 3 tablespoons of light brown sugar, 1 tablespoon white sugar, and a few dashes of nutmeg. Coat each hunk of apple in the butter then into the sugar mixture.

3. Place hunks of apple on skewers. Sprinkle with cinnamon (to taste... I like lots).

4. Grill on the upper rack of a 350 degree/ medium heat grill for about 6 minutes. Enjoy.

Shelly's Famous Potatoes

Ok so these aren't exactly famous, but they are so good they should be! We make these every time we grill and they have been delicious every single time. Try them, you won't regret it!


Shelly's Famous Potatoes
Serves 4

-5 cups chopped red potatoes (about 5 large)
-1/2 cup diced red bell pepper
-1/3 cup diced green bell pepper
-1/2 cup diced sweet onion
-1 teaspoon garlic salt
-1/2 tablespoon montreal steak seasoning
-4+ tablespoons butter or margarine
-Foil


1. Lay out about 2 feet of non-stick foil or non-stick sprayed regular foil.

2. Wash & scrub red potatoes clean. Chop up potatoes into bite sized pieces and place in single layer onto center of foil.

3. Dice peppers and onion and sprinkle onto potatoes, toss with hands if necessary.

4. Place little chunks of butter or margarine over top, space out as necessary.

5. Sprinkle garlic salt and steak seasoning evenly over mixture (amount may be adjusted to taste). We are not shy with either of them in my house!!

6. Fold foil up over the mixture, covering everything. Take another piece of foil and wrap in opposite direction to make sure the packet is leak-proof.

7. Place on grill at medium heat (about 350-400 degrees) for 35-45 minutes (flip over packet halfway through cooking), depending on your grill and your potato firmness preference.

8. Cut open foil pouch and serve, careful of the steam!

**Note: If there is not enough butter or you cook the potatoes too long they will stick/burn to the foil. Better luck next time!