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.

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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Weeknight Balsamic Steak Salad

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Are you ready for summer cooking?

How about a quick and easy weeknight meal that's delicious and satisfying?

I'm all about easy and quick during the summer so that we can spend more time outside enjoying the long evenings.  This recipe fits the bill with easy and quick, plus the bold flavors make this a crave-worthy recipe!

WEEKNIGHT BALSAMIC STEAK SALAD

This recipe can be made in 20 minutes with a little prep.  You should marinate the meat the night before and leave it in the refrigerator to soak up the yummy flavors until you are ready to cook.  Once that is done this meal comes together quickly.  All that's left is to grill the steak and put together the salad.  You will have one mouthwatering dish on the table in no time!

The marinade is full of complexity that leaves the steak juicy, tender, and dripping with wonderful flavor.  The salad is clean and simple with layers of tomatoes and avocado that compliment the steak.  The real punch comes from the blue cheese.  It's mind blowing how well these flavors compliment each other and this really makes the dish special so don't skip the cheese!  Some reserved marinade stands in as the dressing so the flavor profile is continued. 

We really love this salad, and I promise it's really easy to make on a weeknight.  Enjoy your new dinner recipe and enjoy the summer evenings!






Weeknight Balsamic Steak Salad

serves 2

1/4 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon of lemon zest
2 teaspoons lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1- 1 1/2 lb beef flank steak
1 package (9 ounces) ready-to-serve salad greens

8 cherry tomatoes, halved 

1 Persian cucumber, halved and sliced

1/2 medium ripe avocado, peeled and thinly sliced
Crumbled blue cheese

For the marinade/dressing: In a bowl add the balsamic vinegar, olive oil, lemon juice, lemon zest, thyme and salt & pepper. Whisk to combine. Take half of the mixture and place it in a resealable plastic bag. Reserve the rest in a jar to use as the dressing.

Add steak to the back and toss to coat. Place in the refrigerator overnight, until ready to cook.

Heat an outdoor grill to medium high heat. Remove the steak from the bag allowing the marinade to drain. Grill steak, covered, turning once, until desired doneness (135 degrees for medium-rare, 160 degrees for medium. Remove steak from grill and allow to rest 5-8 minutes before cutting.

Meanwhile, divide the salad greens among 2 plates. Top with tomatoes, avocado, cucumber, and cheese crumbles. Slice steak against the grain in thin slices and top the salad with the steak. Drizzle with reserved dressing and serve. 

Romaine and Apricot Salad

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Memorial Day weekend is coming up and I'm already planning my menu!

Since the weather's been nice here we've been grilling quite a bit if different food lately, so I need to come up with a new main dish.  But one's things for sure is that THIS salad is going to be on the menu!

I first made this back at Easter but never got around to posting about it.  Well it's high time because this one is gonna knock your socks off.  It's gonna be your go-to summer salad!

ROMAINE AND APRICOT SALAD

A wonderfully light and delicious salad of romaine lettuce, broccoli slaw with an apricot dressing.  This attention-grabbing salad compliments any barbecue, grilled chicken or pork.  It's irresistible at a potluck or any backyard bash.  This will be a star at my Memorial Day cookout, for sure! 

This salad's success is in the flavors.  Apricots are light and sweet and are present in the dressing as well as in the salad.  The romaine and broccoli slaw are perfect together, giving the salad some texture and crunch.  You will also love the look of the salad.  The orange colors pop against the green and make for one beautiful salad.

Have a great Memorial Day weekend, eat lots of yummy food, and include this salad!  You won't regret it!

Enjoy!





Romaine and Apricot Salad


Apricot Vinaigrette:
3 T apricot preserves
3 T white wine vinegar
1/2 cup olive oil
salt and black pepper to taste

Salad:
1 8 oz bag chopped romaine
1 12 oz bag broccoli slaw
1 cup cherry tomatoes, slice in half
1/2 cup dried apricots, diced

Prepare the vinaigrette.  Place all ingredients in a mason jar.  Tighten the lid and shake vigorously to combine.  Set aside.

Place the lettuce and slaw in a large bowl.  Toss to mix.  Add tomatoes and apricots.  Tossing to combine.  Add the vinaigrette right before serving and tossing to mix.  Serve at once.

If making ahead or traveling, keep lettuce and vegetable mix separate from the dressing.  Toss and dress right before serving.

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.

Middle Eastern Chickpea Salad

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Looking for a great salad?  This Middle Eastern Chickpea Salad is the perfect choice!  It's filled with fresh veggies and protein for a light and delicious main salad or side dish.

About a month ago I had some friends over for a "Girls That Lunch" party.  It's not often that we all get together, so this party was the perfect way to reunite, laugh, gossip, and just be "girls".   The menu consisted of grilled chicken and a few types of salads.  Of course there was some heavenly wine involved too!  This Middle Eastern Chickpea Salad was an obvious choice for the menu.  

There is nothing better than a cold and crisp salad that uses fresh vegetables, and is laced with a heavenly lemon vinaigrette.  I knew this would be a big hit with the girls.  

This chickpea salad takes only minutes to throw together.  The flavors and bright and bold, leaving you wanting more.  Fresh, crisp cucumbers are mixed with mint, tomatoes, and bell peppers, then tossed with the most heavenly lemon vinaigrette!  Oh boy was this salad a hit!  Everyone loved it so much there weren't any leftovers to be found. (Sorry MGG, there's none left for you...)

This salad is a great lunch idea.  Use it as a main dish or a side dish.  Another perfect way to serve this would be to buy mini pita pockets, and stuff them with the salad.  The perfect treat!  Super Bowl anyone?

Enjoy!

Middle Eastern Chickpea Salad

1 large English cucumber, seeded and diced
1 15-oz can of chickpeas, drained and rinsed
2 Roma tomatoes, diced
1 red bell pepper, diced
1/4 cup of fresh mint, minced
1/3 cup of crumbled feta

Lemon Vinaigrette 

3 lemons, zest removed and juiced
2 teaspoons of Gourmet Garden Basil Stir In Paste
1 tsp of garlic, minced
1/2 cup extra virgin olive oil 

salt and pepper

In a large bowl, toss together the cucumber, chickpeas, tomatoes, bell pepper, and mint.  To make the vinaigrette add Lemon zest, and lemon juice, basil paste, garlic, and oil to a mason jar.  Shake vigorously to combine.  Add salt and pepper to taste.

Add vinaigrette over the salad and toss to combine.  Top with feta and serve.  

Game Day Winner: Spicy Turkey Chili

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Need an easy, crowd-pleasing dish for game day?  

Make a batch of my Spicy Turkey Chili.  Ground turkey along with black beans and a few pantry staples is all you need to make a batch of the BEST TASTING, healthier version of chili.  This has become my new favorite chili dish and it is comfort food heaven on a cold day.

Spiked with cayenne pepper and jalapenos for heat you can amp it up to another level or mellow it out by adding more or reducing the amounts used.  We like a little spice so I put about 1/4 tsp instead of a pinch in our batch.  Bam!  it was soooo good!  

I love that this is a healthy version of chili, reducing the fat by using turkey.  I also love that this is a little soupier chili, it creates a soupy broth that is full of flavor.  If you like your chili super thick then I would reduce the liquid by a cup.  This is comfort food heaven (Did I tell you that already?).  Easy enough to throw together on a weeknight, and one your family and friends will love!

Don't be surprised when everyone gathers around on game day for this chili, and comes back for seconds.  So make a double batch to feed the all the sports fans!

Other chilies you might like:
Lightening Fast So-Cal Chili
Southwest Chicken Chili

Spicy Turkey Chili

serves 4

1 Tbsp canola oil
1 medium yellow onion, diced

2 cloves garlic, minced
1 jalapeno, minced
1 Tbsp tomato paste
1 Tbsp chili powder
2 tsp ground cumin
Pinch of cayenne pepper (more for increased heat)
1 lb. ground turkey
1 15 oz can black beans, rinsed
1 28 oz  can diced tomatoes
4 c. low-sodium chicken broth

Garnishes:  (optional) cheddar cheese, sour cream, green onions, tomato chunks, slivered onions 

In a large stockpot, over medium heat, heat oil.  Add onions and cook until tender and golden, about 6-8 minutes. Add garlic and jalapeno and cook 1 minutes more, stirring frequently. Add the tomato paste, chili powder, cumin, and cayenne pepper and cook, stirring, 1 minute more.

Add turkey and cook, stirring, until fully cooked browned, about 5 to 7 minutes. Add black beans and canned tomatoes, stirring to combine, then add the chicken broth.

Increase heat to high until chili comes to a boil.  Reduce heat and simmer for 25 minutes.  Serve immediately in bowls and garnish if desired.

Lighter Burrito Bowl

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Christmas is over and it's time to look forward to the new year. 

I hope everyone had a wonderful holiday filled with family and friends.  Oh, the food and indulgence of the holiday is always rampant but it's time to start looking toward some lighter food. 

Let's talk burrito bowls!  The new phenomenon that's taken the food world by storm.  So why go to your favorite fast food joint when you can make one that tastes 1000x better and is healthier. 

Making a burrito bowl at home allows you to make a dish that is healthier, using the freshest ingredients. That's so much better than takeout.  We make this healthier, first off, by using brown rice.  Brown rice is full of nutrients and fiber and tastes wonderful in this dish.  The use of turkey meat instead of beef adds another healthy touch by reducing the fat content.  Using my homemade taco seasoning up the flavor profile, along with the fresh vegetables and wonderfully flavored black beans.  This dish has soooo much flavor!  It's definitely a keeper.  You are  your family are sure to love this dish.  It will have you craving Mexican food to a whole other level.

Enjoy!

Lighter Burrito Bowl

serves 4

1 cup yellow or sweet onion, diced
1/2 pound ground turkey (7% lean)
1 cup brown rice (10 min. instant rice)
1 1/4 cup low-sodium chicken broth
1 cup salsa
2 teaspoons taco seasoning (homemade or store bought)
1 (15 oz) can black beans, drained
3/4 cup frozen or fresh corn kernels
1 cups cherry tomatoes, diced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup cheddar cheese, shredded

Garnish: (Optional) diced tomatoes, cheese, sour cream, green onions, avocado

In a skillet over medium heat add the onion and the ground turkey. Cook until turkey is cooked through and no longer pink.  Use a wooden spoon to break up the turkey into small crumbles as it cooks.  Push the turkey mixture to one side of the skillet and add the rice and toast for about 1 minute.

Add the broth, salsa, diced tomatoes, taco seasoning, corn, and the beans. Stir together making sure the rice is submerged in the liquid.  Bring to a boil then lower the heat to simmer.  Cook 10-15 minutes, or until the rice is tender. Season with salt and pepper. Turn off the flame and add the cheese.  

Serve each portion in individual bowls and garnish if desired.  

Note:  This recipe calls for instant brown rice, if using regular long grain brown rice you will need to increase the cooking time to around 45-50 minutes to ensure the rice is fully cooked.  Instant brown rice is suggested.

adapted from skinnyms.com