Grilled Veggie Naan Pizza

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The last day of summer is here and we're celebrating in style with grilled pizza!

We love pizza and have it often.  I've used so many different bases for pizzas such as Zucchini and Sausage Flatbread Pizza, The BEST Pizza Dough, and this French Bread Pizza..but today we are going to use Naan bread, AND we are going to fire up the grill while we still can!

Naan is an Indian style flatbread and is the perfect base for a quick pizza.  It's sturdy enough to hold up against hearty toppings yet soft enough for a nice bite.

It's all about the GRILLED VEGGIES!  Yes, today's pizza is bursting with flavors from the addition of grilled vegetables for the toppings.  Just forage in your frig for your favorite veggies that will hold up on the grill and get going.  We used red onion, zucchini, tomatoes, and summer squash.

Grilling brings on the FLAVOR!  When grilling vegetables make sure to douse them in oil and season them with a little Italian herbs for extra flavor.  Get some good grill marks on your veggies too, cause that's where the flavor is!

Show your pizza a little love!  Top your naan bread with your favorite pizza sauce, then sprinkle on a seasoning mix to give it some more flavor.  Pile on the grilled and chopped veggies then add a little Parmesan cheese.  Pop it back on the grill to heat it all up then add a sprinkle of fresh basil and a douse of good olive oil!

Try this recipe out this weekend while the weather still allow for grilling.  You will be surprised by how easy this is to make, but you won't be surprised at how GOOD it tastes!

Enjoy!





Grilled Veggie Naan Pizza

serves 1

1 medium sized Naan flatbread (I used Stonefire's)
1 zucchini, sliced into planks
1 summer squash, sliced into planks
1 tomato sliced
1 red onion, sliced and left in whole slices
olive oil
1 tsp Italian seasoning
pizza sauce
pizza seasoning
shaved Parmesan cheese
basil, chopped

Preheat your grill over medium heat.  Drizzle olive oil on the sliced vegetables, both sides, and sprinkle with the Italian seasoning.  Place on grill and cook until tender, about 5 minutes.  Turning when necessary.

Remove vegetables to a cutting board and chop into bite sized pieces.  Set aside.

To assemble pizza take your Naan flatbread and add some pizza sauce to the bottom.  Sprinkle with some pizza seasoning.  Add your grilled, chopped vegetables and place back on the grill.  Cook, covered, for about 7-8 minutes until warmed through.  Remove and sprinkle with Parmesan, douse with a little olive oil, and sprinkle chopped basil on top.  Cut and serve.

Mediterranean Chicken Kabobs

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Summer, oh Summer, don't leave me yet.....!

I'm in love with summer and I'm going to grill until the rain comes!  Even though the evenings are shorter now I still find that we love to grill and eat al fresco every chance we get.

Our go to meal this summer has been this extremely tasty grilled chicken dish, but MGG's love of kabobs is the inspiration for today's recipe.  When shopping for food the other day he said "Let's make chicken kabobs, but not Persian ones, something with a different flair."  Taking that lead I knew that we had enough vegetables to make a Mediterranean meal, so we grabbed some chicken and a lemon and off we went.

Mediterranean Chicken Kabobs

What are kabobs?  They are varieties of meat that are cooked on skewers or a spit.  Typically from the middle east, but many countries have a version of a kabob (kebab).  They've been adapted in American to fit any type of meat and vegetable mix with any flavor profile.  I've made Jamaican Jerk Chicken Kabobs, Lemon Garlic Beef Kabobs, Moorish Pork Kabobs, and Hawaiian Chicken Kabobs to name a few.  Anything goes!

It's all about the flavor! 

Mediterranean Chicken Kabobs

serves 4

2 tsp Spanish paprika
1 tsp dried thyme
1 tsp dried oregano
4 clove minced garlic
Salt and pepper
1/4 cup lemon juice - 1 lemon
1/2 cup blood orange olive oil
2 boneless skinless chicken breasts, cut into cubes
1 large zucchini, halved and cut into large chunks
1 large yellow squash, halved and cut into large chunks

wooden skewers

In a re-sealable bag add the cubed chicken along with the spices, salt and pepper to taste, garlic, lemon juice and olive oil. Toss to coat. Allow to marinate in the refrigerator for at least 2 hours.

If using wooden skewers place them in water and soak for 30 minutes.

Place sliced vegetables in a medium bowl and toss with olive oil. Season with salt and pepper.

Pre-heat a gas grill to medium heat. Thread the chicken cubes, zucchini, and yellow squash onto wood skewers. 

Lightly oil the grill grate. Place the kabobs on the grate and cover, turning occasionally for 12-15 minutes, or until the chicken juices run clear. Remove and serve immediately.

Summer Bounty Vegetable Pasta Salad

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During the summer we crave quick and easy fresh salads. In an effort to use all the fresh summer vegetables we bought at the Calabasas Farmer's Market I packed a pasta salad full of veggies and Summer Bounty Vegetable Pasta Salad was born!

We got a little carried away at the farmer's market so there is a long list of ingredients, but don't be swayed, this salad comes together quickly and tastes outstanding! 

What vegetables do I use? Pasta salad can start out as a blank canvas and you can change the flavor and texture of the salad by using different vegetables. We want to use what's fresh and in season during the summer months so I chose, Roma tomatoes, yellow summer squash, zucchini, broccoli, and red onion. Change this to suit the season or the vegetables you have on hand to make whole new twist to a basic pasta salad.

Is it really to make? Yes, it is! The most time spent is in chopping the vegetables which can be done while the pasta is cooking. What brings this all together is a wonderful vinaigrette made with red wine vinegar, a wonderful California olive oil, some mustard for binding, and a dash of great spices to bring in more flavor. Mix it all together and let it chill to meld the flavors and you're done!

This is the perfect way to honor our summer vegetables. This light and fresh Summer Bounty Vegetable Pasta Salad is the perfect side dish to any summer picnic, Labor Day cookout, or potluck this season!

Enjoy!

Summer Bounty Vegetable Pasta Salad

serves 8

12 oz bow tie and penne pasta mix
2 Roma tomatoes, chopped
1 medium yellow summer squash, cut into half moons
1 medium zucchini, cut into half moons
1 medium broccoli crown, cut into florets
1/2 medium red onion, sliced
4 Tablespoons mint, chopped
4 Tablespoons parsley, chopped

Vinaigrette:
1/2 cup California olive oil
1/3 cup red wine vinegar
1 Tablespoon Dijon mustard
1 tsp dried oregano
1 tsp garlic minced
salt & pepper to taste

Bring a large pot of water to a boil.  Add some salt to the water and the pasta.  Cook according to package directions for al dente.  Drain in a colander.

Meanwhile, chop all the vegetables, parsley and mint, and place in a large bowl.  In a bowl or mason jar combine the ingredients for the vinaigrette and whisk until well combined. 

Add cooked and drained pasta to the bowl of vegetables.  Add the vinaigrette and toss to combine.  Refrigerate for 1 hour to allow flavors to blend and serve.

This post contains affiliate links for items you may purchase and I am paid a small compensation fee at no cost to you.

Farmers Market Bounty Summer Vegetable Soup with Chicken

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Soup in the Summer?  Heck yea!

Soup is not just for winter my friends.  A good soup can be enjoyed all.year.long.  So why not take advantage of the farmer's market bounty of fresh vegetables!  That's just what I did last weekend.

My girlfriend and I went to check out the Farmer's Market held in Calabasas.  Of course we picked the hottest weekend to go, and even though we went early it was smoldering hot at 9am!  Not to be deterred we plunged in among the sea of stands where local farmers were selling the best fresh fruits and vegetables.  Armed with a large shopping bag I intended to get a variety of fresh summer veggies to make a wonderful soup that evening.  Boy did I hit the jackpot!

FARMERS MARKET BOUNTY SUMMER VEGETABLE SOUP WITH CHICKEN 

Just look at this bounty!  I couldn't resist the tempting fruit as well, and totally overloaded my bag.  So bearing the heat and the crowd I would say this shopping spree was a huge success!  I love the variety of items at the Calabasas Farmer's Market, so if you are in the area on a Saturday morning, put this on your list.

My Farmers Market Bounty Summer Vegetable Soup with Chicken is all about fresh veggies, with a little chicken added for protein.  7 types of crisp, fresh from the farm, vegetables are the star of this dish! Cook them in a hearty chicken broth, laced with herbs, and add some tender roasted chicken and you have one healthy summer soup!

Why not take advantage of summer's fresh vegetables and make your family a healthy hearty dinner that's on the table in 45 minutes.  Everyone will love the flavors and the freshness. 

I'm also sharing with you a little trick to add extra flavor in the soup.  It will taste as if the soup has been cooking all day.  The secret is to add a little concentrated stock base such as this one.  It gives you the boost that you need to create that long simmered flavor.  Shhhh! don't tell anyone, they'll never know you weren't slaving away all day for this awesome soup!

Three cheers to the wonderful farmers that bring such fresh and delicious quality vegetables!!!  It's so appreciated, and our tummys thank you too!

Enjoy!

Farmers Market Bounty Summer Vegetable Soup with Chicken

1 medium sweet onion, chopped (1/2 cup)
2  stalk celery, thinly sliced
2 tablespoon olive oil
3 cloves garlic, minced
2 1/2 cups reduced-sodium chicken broth
1 cup water

1 - 1 1/2 tsp chicken stock (such as Knorr Chicken Homestyle Stock)
1/2 lb. 2-inch-diameter red potatoes, quartered
1/2 lb. fresh green beans, trimmed and cut into 1-inch pieces (1 1/2 cups)
1 yellow summer squash, halved lengthwise, and cut into thick slices

1 zucchini, halved lengthwise, and cut into thick slices
2 cups coarsely shredded cooked fresh chicken meat (light and/or dark meat)
1 large tomato, coarsely chopped
1 tablespoon snipped fresh thyme
1 teaspoon ground sage
1/4 teaspoon ground black pepper

In a Dutch oven or large stock pan cook onion and celery in hot oil over medium heat for 5 minutes.  Stir occasionally. Add garlic and cook and stir for 30 seconds. Add broth and water and bring to a boil. Add potatoes, beans, and squashes. Return to a boil and reduce heat. Cover and simmer for 15-20 minutes or until vegetables are tender.

Stir in the chicken meat, tomato, thyme, sage, and pepper. Heat through about 10 minutes. Ladle soup into bowls.



(This post contains affiliate links which may provide compensation without any increase in cost to you.)

Side Dish Galore: Sautéed Zucchini with Mint, Basil & Pine Nuts

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It's summertime, the zucchini is plenty and I need a side dish!

This dish is so fresh and light that it's one of the best I've made in a long time. 

The original recipe is from Food 52 but I found an adaptation that I liked on Alexandra's Kitchen.  The dish uses a great gremolata of garlic, mint, and basil, and then is topped with pine nuts.  Add this to sautéed zucchini and you have a wonder light side dish.

I changed up the recipe just a tiny bit by using all zucchini where she used a combination with summer squash and I left out the capers since I didn't have any handy.  I'm sure they would be fantastic in this dish so add them if you like.

The dish was wonderful.  MGG loved it and so did I.  We served it along side a nice grilled chicken, but would go great with pork, beef, or fish as well.

Another hit found on Pinterest.  Love that site!

Enjoy!

Sautéed Zucchini with Mint, Basil & Pine Nuts

1 pound zucchini, sliced into 1/2-inch rounds
3 tablespoons (or less) olive oil, divided
3 cloves garlic
10 mint leaves
5 basil leaves
2 tablespoons pine nuts, lightly toasted
2 teaspoons red wine vinegar
salt and freshly ground pepper, to taste
Garnish with additional mint and basil

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, add half the zucchini and sauté, flipping and turning every few minutes, until golden brown, about 15 minutes.

Meanwhile chop the garlic, mint, basil, and place them together in a small bowl.  Remove the 1st batch of zucchini and cook the remaining batch adding another tablespoon of oil.  

Once the 2nd batch is done add the 1st batch back into the pan.  Add he mint mixture along with the vinegar.  Add salt and pepper to taste.  Toss together.  Place in a serving bowl and sprinkle with nuts. 

Garnish with additional herbs if desired and serve warm.

Garlic Ginger Chicken Asparagus Stir Fy - Recipe and Product Review

It's been a long time since I've done a product review, but when I find an outstanding product that will save you time in the kitchen I feel I must tell you about it...like now!

I just happened to be walking by my favorite store (Williams-Sonoma) and a display of stir fry cookware and food stopped me dead in my tracks. I love a good stir fry, don't you? I've posted many recipes that prove this such as Tangerine Beef and Bok Choy, Cashew Chicken, and Chicken, Brussels Sprouts and Noodle Stir Fry.  

What's not to love? Great flavors, quick meals, and a wonderful weeknight dinner is served!


I quickly told myself it wouldn't hurt to just pop in the store and take a look at the display. Get some ideas of inspiration for a new dish. Hmmm....yea right.

30 minutes later I exit the store with said bottle of Garlic Ginger Stir Fry Sauce in hand. I surprised I had the control and only bought one item as the whole display was so tempting....pans, woks, tools, and the sauces and spices...oh my! To be honest I'm sooooo glad I bought this sauce. It's amazing.

Photo source: Williams-Sonoma.com

Filled with good stuff like, ginger and garlic with peppery chilies, toasted sesame and rice vinegar.  You can purchase yours here.  

I quickly went home and made this wonderful stir fry filled with chicken, asparagus, summer squash, cashews, and of course the garlic ginger sauce.  Oh man...this is some good stuff! (and the recipe is awesome too.)

Note: this is not a sponsored post, just my love of good products.

Garlic Ginger chicken Asparagus Stir Fry

serves 4

2 Tbls. canola oil
1 lb boneless, skinless chicken breasts
1/3 c cornstarch
kosher salt and pepper
1 bunch of thin asparagus, trimmed
1 summer squash, halved and sliced
1/3 c roasted cashews
1 8.5 oz jar of Garlic Ginger Stir Fry Sauce

Cut chicken in to bite sized pieces. Place cornstarch on a plate and dredge chicken, covering all sides.

Heat oil in a wok or skillet. Add chicken and stir fry over medium high heat about 5-7 minutes until chicken is cooked through. Remove to a plate and set aside.

If necessary add another tablespoon of canola oil to the skillet. Add asparagus and squash, stirring until crisp tender; about 3-4 minutes. Add cashews and stir 1 minute until toasted brown. Return chicken to the skillet and add the stir fry sauce. Stir constantly until all items are coated and sauce has thickened. Serve over rice or noodles.

One Pot Meal: Chicken and Asparagus Skillet Supper

 

Hi there!  I hope you all had a wonderful holiday.  Ours was filled with pretty decorations, great food, and lots of love.

But, the party season isn't over yet!  New Year's is just around the corner.  Not sure about you but we're expecting lot of friends popping in over the weekend and into the new year.  

One thing I like to do after a big holiday spread is to cook some easy dishes. This chicken dish is a one pot wonder, done all in your skillet.  Don't you just love one pot meals?  Simple, good quality ingredients make for one tasty dish...plus the clean up is a breeze!

Chicken, asparagus and summer squash go great together, and when cooked in a wonderful broth you get that comfort feeling.  I would add a little white wine to the broth next time for added flavor, but it's wonderful as it is.  Then to top it off...we have BACON!  Just a touch for that extra something special.  Everything's better with bacon as they say...I do agree!

So when you need a quick meal on the table over the next couple of days, reach for your skillet and put this one together.  It's something the whole family will enjoy.

Happy Holidays!

Chicken and Asparagus Skillet Supper

Serves 4

4 boneless, skinless, chicken breasts

salt and ground black pepper

4 slices bacon, coarsely chopped

1 pound asparagus spears, trimmed

1 small yellow summer squash, halved crosswise and cut into 1/2-inch strips

1/2 cup chicken broth

2  tablespoons flour

1/2  teaspoon  finely shredded lemon peel

Lemon wedges 

Pound chicken between plastic wrap until they are even.  Season chicken with salt and pepper. In a large skillet cook bacon over medium heat until crisp.  Remove and drain on a paper towel.  Add chicken to dripping and cook for 8 minutes, turning half way through.  Remove chicken from skillet; keep warm.

Add asparagus and squash to the skillet and cook for 3 to 5 minutes or until vegetables are crisp-tender.   In a small bowl stir together broth, flour and lemon peel.  Add to the skillet.  Cook and stir until thick and bubbly, several minutes.   Add chicken  and cook an additional 5 minutes more or until chicken is completely done.   Sprinkle with bacon and serve.  

Balsamic Steak with Garlic Summer Squash

 Need a quick weeknight meal?

One of the things I love to do is buy beef on sale and freeze it for later use.  It saves me money by taking advantage of the sales prices and allows me to treat ourselves to some wonderful beef when we crave that meaty flavor.  Most often we eat chicken, so beef a couple times a month is a great treat.  Especially a steak! Yum! My absolute favorite.

So I had a nice sirloin steak in the freezer.  I love this cut because of it's versatility. I think our favorite way to make it is to cook it whole, with special seasonings or with a sauce, and slicing it across the grain in long strips.  A great cut of beef which is easy to cook.  Perfect for the grill or inside in a skillet.  

This wonderful dish can be made in 30 minutes, which is perfect for a weeknight.  Very few ingredients and the result is bursting with flavor.  The steak is accompanies by an easy balsamic sauce.  Served alongside is a wonderful vegetable.  Summer squash is perfect with this dish.  Simply saute the squash with some garlic to give it a nice kick.  It goes so well with the steak.  A nice crusty bread and you are done...dinner's on!

I found the inspiration for this recipe on Everyday Food.  Martha is a perfect source for quick yet flavorful meals.  She also makes items simple, and easily adaptable to your taste as I have done here.  The original recipe calls for skirt steak and zucchini, and as you can see I substituted what I had on hand and it turned out just fabulous!

Take Martha's word for it...it's a good thing!

Balsamic Steak with Garlic Summer Squash

adapted from Martha Stewart Everyday Food, September 2012

Total Time: 30 minutes

Serves 4

2 T olive oil, divided

5 cloves garlic, minced

3 medium summer squash, cut into thin half-moons

salt and pepper

1 pound top sirloin steak

3/4 c balsamic vinegar

In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and squash, season with salt and pepper, and saute until zucchini is tender and browned in spots, about 6 minutes. Transfer to a bowl and keep warm.

Add remaining tablespoon oil to skillet. Season steak with salt and pepper and cook about 7 minutes per side for medium, or until desired doneness.  Transfer to a plate and loosely tent with foil.

Discard fat from skillet, add vinegar, 1/2 teaspoon salt, and 2 teaspoons pepper. Cook, stirring, until reduced by half, about 2 minutes. Slice steak across the grain.  Add any accumulated juices from steak to skillet and stir to combine. Drizzle steak with sauce and serve alongside squash.