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.

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Zucchini and Saugage Flatbread Pizza

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Father's Day is next weekend and I think this recipe will excite him to no end.

My father always loved a good pizza.  Today there are so many options on which to use as a base for the pizza it opens up a endless variations.

Today we are using Flatbread.  I found a really nice flatbread pizza at the store made by Brooklyn Bred Pizza Crust Thin Traditional.  It's really long and the dough is thin enough to crisp up well.  If you can't find this brand any brand will do.  Naan makes a great pizza!

What makes this pizza different.  Well the toppings for one.  We have zucchini.  Not just any old zucchini, but one that is broiled and seasoned just right with a touch of Italian Seasoning.  This creates a moist and crispy zucchini round that is just a fabulous topping.  The other is sausage.  What's better than sausage on a pizza?  But in this case to keep this a little healthier I chose a great turkey mild Italian sausage.  This flavor combination is awesome together.  You and your family are gonna love it.

Everyone loves a good pizza and this is the perfect dish to serve Dad on Father's Day!  It a little different than your normal burger or steak but just as hearty when you serve it with a nice Italian side salad, and a beer! Plus the best part is that you can have this done and served in about 30 minutes.  Don't you just love quick meals.

Being a quick meal allows you to spend more time with your loved ones.  Win, Win!  I would say that this is perfect for a weeknight, or Friday night pizza night as well.  Heck, pizza is good anytime in my book!

One flatbread serves 2 people, maybe 3, so if you are feeding more just make two!

Happy Father's Day to all the guys out there!  What would we do without their strong guidance and love.

Enjoy!





Zucchini and Sausage Flatbread Pizza

serves 2-3

1 Long Rectangular Flatbread Pizza Crust (such as Brooklyn Bred)
1/2 cup pizza sauce
9 oz of Turkey mild or hot Italian Sausage, casings removed
1 tsp Italian Seasoning
1/2 tsp salt
1 medium zucchini
1/2 cup mozzarella cheese, shredded
olive oil

Preheat oven to broil. Trim the zucchini, then cut into ⅓-inch-thick rounds. Place zucchini on a lightly oiled baking sheet. Season with salt, pepper, and the Italian seasoning. Place under broiler and broil until softened and browned, 5-7 minutes. (TIP: Keep an eye on the zucchini—it can burn easily.) Remove sheet from broiler, then adjust oven temperature to 450 degrees.

Heat a drizzle of olive oil in a large skillet over medium-high heat. Remove sausage from casings; discard casings. Add sausage to pan, breaking up meat into small pieces. Cook, tossing occasionally, until cooked through, 4-6 minutes.

Place flatbreads on baking sheet. Spread sauce evenly over the flatbread. Scatter mozzarella over the sauce, then arrange the zucchini and the sausage on top.

Bake in oven until cheese melts and crust is golden brown and crisp, 5-7 minutes. Cut into slices, and serve.

Grilled Balsamic Chicken with Mediterranean Rice

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Boy do I have a recipe for you today!

It all started when I went to my local Farmer's Market over the weekend and ran into a booth that was displaying the most decadent looking oils and vinegars! Oh do I love specialty items.  So after tasting a dozen or so I decided to purchase 6 types.  Not 1 or 2, but 6 different flavors.  I went exotic with Pear Vinegar, Peach Jalapeno Vinegar, Blood Orange Olive Oil....and a few others.  However, one of their best is a basic Balsamic Vinegar.

The nectar of gods!  The flavor was soooo good I could chug it straight from the bottle!. It tastes like candy, no seriously it does!  With this precious new find I decided this would be first up in the next recipe I make. 

So I got to thinking about a quick weeknight meal.  It's springtime and I don't want to be cooking all night and stuck in the kitchen.  I want to be sitting outdoors, enjoying the evening and glass of sangria!  With that in mind a quick chicken dish was in order.  Grilled Balsamic Chicken with Mediterranean Rice was born!

GRILLED BALSAMIC CHICKEN WITH

MEDITERRANEAN RICE

This dish does require a quick marinate of 1 hour or 2.  If you only have a tiny amount of time before dinner then leave the chicken marinating out on the counter for 15 minutes instead of placing the chicken and marinade in the refrigerator.  This will speed up the process. 

The rest comes together really quickly.  Make the rice and vegetable sauté first (using instant if you like) and then grill the chicken.  The meal comes together in about 30-40 minutes.  NOTE:  You can use any brand of balsamic vinegar you like.  Here's a link to the one I purchased which can be bought online as well.

Grilled chicken smothered in the complex flavors of balsamic vinegar, Dijon, and lemon turn this into a company worthy meal, but simple enough for a family weeknight meal.  Accompanied by a flavorful rice that combines with the vegetables of the Mediterranean.  The perfect combination, and a winner in my book!

Enjoy!

Grilled Balsamic Chicken with Mediterranean Rice

serves 4

4 thin cut chicken breasts

Marinade:
2 T Dijon Mustard
2 T balsamic vinegar
juice of 1 lemon
2 garlic cloves, minced
1 tsp paprika
1 1/2 tsp Italian Seasoning
2 T olive oil
salt and pepper to taste

Rice:
1 1/2 cups converted brown rice
1 1.2 cups chicken broth - low sodium
1/2 pint cherry tomatoes, sliced in half
1 Zucchini, sliced lengthwise and cut into moon shapes
1 T olive oil
1 tsp Italian Seasoning

Place the chicken breasts in a zip lock bag.  In a bowl add the rest of the marinade ingredients and stir to combine.  Remove 1/3 cup of the marinade and place in a container for use during grilling.  Add the rest of the marinade in the bag, seal and toss to coat the chicken.  Place in the refrigerator up to 2 hours.

In a small sauce pan add the chicken broth and bring to a boil over high heat.  Add the rice and cook until tender on low for 20 minutes.  Meanwhile in a medium skillet add the olive oil and heat over medium-high heat.  Add the tomatoes and zucchini and sauté until golden brown and tomatoes have burst.  About 3-5 minutes.  Sprinkle with Italian seasoning and stir to combine.  Remove from heat.  Once rice is done add vegetables to the rice and fluff, tossing to combine.

Using an indoor grill pan, heat over medium heat.  Add the marinated chicken to the grill pan, throwing away the used marinade.  Cook 3-4 minutes on the first side.  Turn and brush with the saved marinade, watching closely so the chicken doesn't burn.  Cook for 2-3 minutes until cooked through.

Remove from pan and serve along with the veggie rice.

Mom's Old Fashioned Country Zucchini Bread

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There's nothing better than quick breads from my childhood.

Mom used to make them a lot and I'm fond of them all, but when it's late summer/early fall I get a craving for a cinnamony zucchini bread.

You see, it doesn't taste like zucchini, and the texture won't let you know there's zucchini in there either.  However, like carrot to a carrot cake, zucchini produces a moist and tender cake like bread.  

So digging through my mom's recipe archives I went and dug up her Old Fashioned Country Zucchini Bread.  This is the perfect bread for this time of year.  The winds are blowing, there's zucchini everywhere, and cinnamon flavors warm you up and make you all cozy.  

This tender, rich, and sinfully delicious Zucchini Bread can be perfect for breakfast, a snack with coffee or tea, or a warm dessert.  

Enjoy!

Mom's Old Fashioned Country Zucchini Bread

Makes 1 8x4" loaf

2 medium sized zucchinis 
3 cups all purpose flour
1 cup sugar
1/2 cup brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 large eggs
3/4 cup canola oil
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup raisins
Nonstick cooking spray

Preheat the oven to 350 degrees.   Spray an 8x4-inch loaf pan with cooking spray.

Trim the stem and root-end from the zucchinis and using a food processor using the shred blade, grate the zucchini.  You should end up with about 3 cups of shredded zucchini.

Place the grate zucchini in a clean kitchen towel over a bowl and all to drain while you put together the other ingredients. 

In a large bowl add all the dry ingredient.  In a small bowl add the eggs, oil, and vanilla.  Whisk to combine.  Add to the dry ingredients and stir until just combined.  

Gather the towel with the zucchini and squeeze to extract as much liquid from the zucchini as possible

Add the zucchini, nuts, and raisins to the mixture and gently fold in just until it is all distributed and combined.  The mixture will not be very wet, more crumbly.  Spoon the mixture into the loaf pan and pat the top to even out.  

Bake for 60 - 65 minutes, until a toothpick inserted in the middle comes out clean and the top is golden brown.  They will be crunchy on the top and tender on the inside.  Cool in the pan for 10 minutes and then remove to a wire rack to cool completely.

Kitchen Note:  This bread will keep in an airtight container for several days. You can also freeze a loaf or slice by wrapping them in cling wrap and then foil.  Freeze up to 3 months.

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.



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