Get ready for summer grilling!

It's almost summer so let's get a head start on our summer grilling line up. This recipe allows you to step out of that grilling rut that we all get ourselves into and use all of those farmer's market goodies calling our names.

Herbed Chicken Piadine

One recipe for grilled pizza dough prepared

Grilled chicken

2 large boneless skinless chicken breast

Juice of 1 lime

1/3 cup olive oil

1 garlic clove minced

½ teaspoon each oregano, rosemary, thyme

Mix lime juice, garlic, olive oil and herbs and marinate chicken for at least one hour. Grill on medium heat and slice thinly diagonally.

Baby greens with Citrus Dressing

4 Cups baby greens or baby spinach

1 cup cherry tomatoes

1 cup diced fresh mozzarella cheese

1 cup shaved parmesan cheese

1 orange juiced

1 lemon juiced

1 shallot minced

1 cup olive oil

Salt and pepper to taste

Mix orange and lemon juice with olive oil, minced shallot, and salt and pepper. Toss cherry tomatoes, cheeses, and baby greens and dress just prior to assembling the Piadine.

Grill piadine dough the top with slices of grilled chicken and dresses baby greens. Fold piadine in half like a sandwich and enjoy!

Serves 6

Pizza Dough for Grilled Pizza

1 envelope active dry yeast

1/2 cup lukewarm water

About 4 cups all-purpose flour, plus more for dusting work surface

1 cup cool water

2 tablespoons extra virgin olive oil

2 teaspoons salt

Whisk together the yeast, lukewarm water, and 1/2 cup of the flour in the bowl of a stand mixer. Dust the top lightly with flour, cover the bowl with a tea towel, and leave the sponge to rise until the flour dusting "cracks," showing the yeast is alive and well, about 20 minutes.

Add 3 cups of the flour, the 1 cup cool water, the olive oil, and the salt. Start kneading at low speed, then increase the speed to medium as the flour is incorporated. Add the remaining 1/2 cup flour as needed to produce a slightly moist and soft dough. Knead with the dough hook attachment until smooth and silky and the dough adheres to the hook.

Dust the dough lightly with flour and, using a pastry scraper, scrape it out of the bowl onto a lightly floured surface. Knead lightly, folding the dough over on itself. Shape into a ball, flatten slightly, dust lightly with flour, cover with a towel, and leave to rise on a floured surface (or in a bowl) until doubled in bulk, about 1 hour.

Punch the dough down, wrap, and freeze for up to 1 month if not using immediately. Defrost and let rise in a large bowl in the refrigerator.

When ready, continue with chosen recipe.

Makes 6-8 Piadine

Comments

Sloppy Joe's without the can!

This recipe for Sloppy Joe’s has gotten the stamp of approval from my picky eaters and it’s so easy you will never go back to the canned stuff. What’s great about making your own Sloppy Joe’s is that you control the sodium and spices so you can customize it for your own picky eaters. Another healthful benefit to making your own is that there will be no high fructose corn syrup or other nasty ingredients. Did you know that for just a few cents more you can buy organic ketchup and it does not have corn syrup in it? Here’s what you will need…. 2 pounds of lean ground beef, organic preferably 1 can organic tomato sauce 1/3 cup organic ketchup 1 onion chopped 3 cloves of garlic finely minced 2 tsp dry mustard 3 T Worcestershire sauce 2 T brown sugar 1T apple cider vinegar Salt and Pepper to taste Sauté beef in large sauté pan on medium heat and drain any fat if necessary. Add on...

Creamy Potato Leek Soup

As the weather and the falling leaves turn crisp we naturally start to think of meals that are warm and comforting. Nothing fills that order better than a warm and hearty soup. Not only are soups a budget stretcher, but they are not as difficult to prepare as you may think. While canned soups may be a tempting convenience they are often loaded with sodium. I guarantee that the soup recipes that I am going to introduce you to will be so tasty that you will find yourself not be able to crack open that canned soup again. The first soup in this series is a creamy potato leek soup. I like to make it completely creamy, but if you prefer some potato chunks you can make it to your liking. In a large pot brown about a half of a pound of good quality chopped bacon. I like Boars Head peppered bacon myself. Once bacon is crispy remove bits to a plate lined with paper toweling. I mop up most of the bacon drippings from the pot with a paper towel, leaving only little brown bits. Melt about 2...

Creamy Chicken Pot Pie ~Sunday Dinner Worthy, Weeknight Ready

When the frigid chill of winter has set in and we are no longer basking in the glow of the Christmas season we crave comfort food to get us through until the spring thaw. Unfortunately for some of us the wish for sun and spring starts on December 26. This creamy chicken pot pie is Sunday dinner worthy, but with a little planning it’s easy enough for a weeknight dinner. The only do ahead I would recommend is to make the pie crust on the weekend and have it ready in the fridge. If the thought of even attempting homemade pie crust just made you want to write this recipe off, then by all means buy some Pillsbury pie crust and have it in the fridge. Have a nice salad with it and you are ready to go. Flaky Pie Crust 2 1/2 cups unbleached all-purpose flour 1 1/2 teaspoons sugar 1 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes 1/2 cup chilled non hydrogenated soli...

The Accidental Epicurean

Search This Blog