Italian Caprese Burger with Garlic Basil Aioli

 

This burger was inspired from a burger my husband & I would order at one of our favorite restaurants while we were in college.  The fresh mozzarella was our absolute favorite & I love anything with flavored mayo (aioli.)  We have since moved from that college town & every now & then we get a hankering for this burger.  My version turned out great!  Not a perfect replica, but a really good tasting one.  We grill often in the summertime, but our burgers are usually seasoned the same, so this will be a nice rotation.  Plus, I absolutely love the aioli.  I could probably drink it, or eat it with a spoon.  There is something about fresh basil that makes my mouth water.  It was yummy!  Add this to your "to grill" list for this summer.

Italian Caprese Burger with Garlic Basil Aioli
Recipe by: Amber (Dessert Now, Dinner Later!)

Beef Patties:

• 1 lb lean ground beef (we used 93/7)
• 3/4 Tbsp Italian seasoning
• 3/4 Tbsp Montreal Steak Seasoning
• 2 tsp basil (I prefer to use Gourmet Garden herbs)
• 1 tsp garlic

Garlic Basil Aioli:

• 1/2 cup light mayonnaise
• 2 Tbsp basil (I prefer to use Gourmet Garden herbs)
• 2 tsp lemon juice
• 1 tsp garlic

Extras:

• 8oz Fresh Mozzarella Cheese, sliced
• 1 Roma Tomato, sliced
• 4 Hamburger Buns

1. Mix ground beef with Italian seasoning, Montreal steak seasoning, basil & garlic.  Divide into fourths & shape burger patties (I totally use a burger press.)
2. In a bowl, whisk mayonnaise, basil, lemon juice, & garlic.  Let marry in the fridge while you cook the burgers.
3. Heat grill & cook burgers 3-4 minutes each side until done.  Top with mozzarella cheese the last minute on the grill & let it melt just a little bit.
4. Serve burgers on a bun with a couple slices of tomato & a squirt/dollop of aioli.

 

This burger was inspired from a burger my husband & I would order at one of our favorite restaurants while we were in college.  The fresh mozzarella was our absolute favorite & I love anything with flavored mayo (aioli.)  We have since moved from that college town & every now & then we get a hankering for this burger.  My version turned out great!  Not a perfect replica, but a really good tasting one.  We grill often in the summertime, but our burgers are usually seasoned the same, so this will be a nice rotation.  Plus, I absolutely love the aioli.  I could probably drink it, or eat it with a spoon.  There is something about fresh basil that makes my mouth water.  It was yummy!  Add this to your "to grill" list for this summer.

Italian Caprese Burger with Garlic Basil Aioli
Recipe by: Amber (Dessert Now, Dinner Later!)

Beef Patties:

• 1 lb lean ground beef (we used 93/7)
• 3/4 Tbsp Italian seasoning
• 3/4 Tbsp Montreal Steak Seasoning
• 2 tsp basil (I prefer to use Gourmet Garden herbs)
• 1 tsp garlic

Garlic Basil Aioli:

• 1/2 cup light mayonnaise
• 2 Tbsp basil (I prefer to use Gourmet Garden herbs)
• 2 tsp lemon juice
• 1 tsp garlic

Extras:

• 8oz Fresh Mozzarella Cheese, sliced
• 1 Roma Tomato, sliced
• 4 Hamburger Buns

1. Mix ground beef with Italian seasoning, Montreal steak seasoning, basil & garlic.  Divide into fourths & shape burger patties (I totally use a burger press.)
2. In a bowl, whisk mayonnaise, basil, lemon juice, & garlic.  Let marry in the fridge while you cook the burgers.
3. Heat grill & cook burgers 3-4 minutes each side until done.  Top with mozzarella cheese the last minute on the grill & let it melt just a little bit.
4. Serve burgers on a bun with a couple slices of tomato & a squirt/dollop of aioli.

reade more... Résuméabuiyad

Grilled Barbeque Chicken Pizza

*Disclaimer:  I received free product from Shirley J as inspiration for this post.  This post is written by me.  All opinions are 100% mine.  You can read my advertising & disclosure policy HERE.

If you haven't tried grilled pizza yet since the last time I blogged about it, then put it on your summer bucket list & get to grilling!  BBQ Chicken Pizza is one of my absolute favorite pizzas of all time.  That and pepperoni, hawaiian (I like fruit on my pizza), & chicken cordon bleu, but let's not get distracted right?

I made this pizza to test out some Shirley J Barbeque Sauce Mix.  You combine 1 part of the mix with 3 parts of water, heat it up to boiling & it thickens super fast.  My husband & I were surprised with how much we actually liked the barbeque sauce.  It was thick, sweet & tangy.  Perfect for basting the chicken & using for our pizza sauce.  We have even put the mix in some homemade burger patties which gives it a great caramelized BBQ flavor as well.  This sauce mix is fabulous!

Grilling pizza is LIFE. CHANGING.  Seriously!  If you haven't done it, you have no idea what you are missing out on.  The crust gets a crispy exterior with a fluffy interior.  It's puffy, crusty perfection!  I've got some step by step photos via a collage for you along with the directions.  Seriously grill some pizza & try this Shirley J Barbeque Sauce Mix.  You won't regret it!  (Don't forget to enter the giveaway to win some Shirley J products!!!)

Grilled Barbeque Chicken Pizza
Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 recipe Easy Pizza Crust, Honey Whole Wheat Pizza Crust, or store-bought dough, divided into thirds
• 6 Tbsp Shirley J Barbeque Sauce Mix
• 1 cup plus 2 Tbsp water
• 2 chicken breasts
• 6 slices of bacon, cooked & crumbled
• 1/3 cup red onion, diced
• 1 to 1 1/2 cups mozzarella cheese
• Vegetable Oil

1. Prepare dough, divide into thirds, allow to rest, covered.  Roll into 3-individual sized personal pizza rounds, using flour as needed to help with sticking.  Keep covered with plastic wrap or a towel until ready to grill.
2. Whisk Shirley J Barbeque Sauce Mix with water in a small saucepan over medium-high heat until it comes to a boil & thickens up.  Remove from heat.
3. Pre-heat grill, baste chicken breasts, & grill both sides for about 4 minutes each side, basting as desired.  Grill until chicken is cooked thoroughly.  Remove chicken from grill & allow to rest for a few minutes (to keep juices in), then slice into thin strips.
4. Scrape the grill down & oil grates with a paper towel or pastry brush & oil. Be careful not to burn yourself.
5. Brush one side of the prepared pizza crust & carefully place the oiled side down onto the grates.  Lower heat just a bit and close the lid.  Cook for a few minutes, checking for the dough to look puffed, and golden brown on the bottom.  Lightly brush the top side of the dough and flip it over. 
6. Spread barbeque sauce over the cooked side of the pizza crust.  Add cheese, chicken, crumbled bacon, & diced red onion.  Close lid & allow cheese to melt & the bottom of the crust to cook for a couple minutes.  Keep a close eye on it.  Remove from grill, slice pizza into pieces & devour!  Repeat with other two crusts (You may do more than one at a time if you are diligent in keeping your eye on them, so they don't burn.)

*Makes 3 small (6") individual sized pizzas.

*Disclaimer:  I received free product from Shirley J as inspiration for this post.  This post is written by me.  All opinions are 100% mine.  You can read my advertising & disclosure policy HERE.

If you haven't tried grilled pizza yet since the last time I blogged about it, then put it on your summer bucket list & get to grilling!  BBQ Chicken Pizza is one of my absolute favorite pizzas of all time.  That and pepperoni, hawaiian (I like fruit on my pizza), & chicken cordon bleu, but let's not get distracted right?

I made this pizza to test out some Shirley J Barbeque Sauce Mix.  You combine 1 part of the mix with 3 parts of water, heat it up to boiling & it thickens super fast.  My husband & I were surprised with how much we actually liked the barbeque sauce.  It was thick, sweet & tangy.  Perfect for basting the chicken & using for our pizza sauce.  We have even put the mix in some homemade burger patties which gives it a great caramelized BBQ flavor as well.  This sauce mix is fabulous!

Grilling pizza is LIFE. CHANGING.  Seriously!  If you haven't done it, you have no idea what you are missing out on.  The crust gets a crispy exterior with a fluffy interior.  It's puffy, crusty perfection!  I've got some step by step photos via a collage for you along with the directions.  Seriously grill some pizza & try this Shirley J Barbeque Sauce Mix.  You won't regret it!  (Don't forget to enter the giveaway to win some Shirley J products!!!)

Grilled Barbeque Chicken Pizza
Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 recipe Easy Pizza Crust, Honey Whole Wheat Pizza Crust, or store-bought dough, divided into thirds
• 6 Tbsp Shirley J Barbeque Sauce Mix
• 1 cup plus 2 Tbsp water
• 2 chicken breasts
• 6 slices of bacon, cooked & crumbled
• 1/3 cup red onion, diced
• 1 to 1 1/2 cups mozzarella cheese
• Vegetable Oil

1. Prepare dough, divide into thirds, allow to rest, covered.  Roll into 3-individual sized personal pizza rounds, using flour as needed to help with sticking.  Keep covered with plastic wrap or a towel until ready to grill.
2. Whisk Shirley J Barbeque Sauce Mix with water in a small saucepan over medium-high heat until it comes to a boil & thickens up.  Remove from heat.
3. Pre-heat grill, baste chicken breasts, & grill both sides for about 4 minutes each side, basting as desired.  Grill until chicken is cooked thoroughly.  Remove chicken from grill & allow to rest for a few minutes (to keep juices in), then slice into thin strips.
4. Scrape the grill down & oil grates with a paper towel or pastry brush & oil. Be careful not to burn yourself.
5. Brush one side of the prepared pizza crust & carefully place the oiled side down onto the grates.  Lower heat just a bit and close the lid.  Cook for a few minutes, checking for the dough to look puffed, and golden brown on the bottom.  Lightly brush the top side of the dough and flip it over. 
6. Spread barbeque sauce over the cooked side of the pizza crust.  Add cheese, chicken, crumbled bacon, & diced red onion.  Close lid & allow cheese to melt & the bottom of the crust to cook for a couple minutes.  Keep a close eye on it.  Remove from grill, slice pizza into pieces & devour!  Repeat with other two crusts (You may do more than one at a time if you are diligent in keeping your eye on them, so they don't burn.)

*Makes 3 small (6") individual sized pizzas.

reade more... Résuméabuiyad

Pizza Margherita {Guest Post}

*Okay, my lovely readers!  I am off on vacation to Disneyland!  Don't be too jealous!  I have some amazing friends sharing fabulous recipes lined up for you while I am away.  Today is Alli & she is so sweet!  We have been buddies for about 1 month now & she has a great blog with mouthwatering photos, so go check her out!

Hello! I'm Alli and I'm so excited to be sharing a recipe here at Dessert Now, Dinner Later! I blog over at Cupcake Diaries, where I share recipes, crafts, party ideas, and other DIY fun!

My blogging days began in 2007 when I was single and in college. I started a personal blog for journaling purposes and to document my many adventures. I've always had a love for cooking and baking, writing, and photography, so in 2010 I decided to put all those things together and create a recipe blog. Thus, Cupcake Diaries was born!

Cupcake Diaries started strictly as a recipe blog but has since turned into an "everything DIY but mostly recipes" blog. I love sharing anything and everything with everyone that stops by. And I love making new friends so please stop by and introduce yourself!

There's no doubt about it. This girl loves pizza!! I would eat it every day if I could. My little family and I (I'm married with two little boys) love to make pizza at home. My three year old loves to help put the toppings on and pile on that cheese. It makes for really fun family time. This recipe is one of our favorites!


Pizza Margherita

• 1 Pillsbury thin crust pizza dough (or your favorite pizza dough)
• olive oil
• 2 cloves garlic, thinly sliced (You can also use minced garlic or garlic powder.)
• 1 large tomato, thinly sliced (The thinner the better! Thicker slices will make the pizza soggy.)
• 1 c. mozzarella cheese, grated
• 1/4 c. parmesan cheese, grated
• 3 basil leaves, cut into strips

Preheat oven to 400°. If you have a baking stone, place it in the oven while the oven is preheating. If you don't, grease a cookie sheet with cooking spray and spread the dough out. Brush olive oil over the dough with a pastry brush.

Place the garlic all over the dough then add the thinly sliced tomatoes. Combine half the mozzarella cheese and half the parmesan cheese then sprinkle over the dough. Next, add the basil strips to the pizza, as well as the rest of the cheese.

Bake for about 11 minutes or until the crust turns a golden brown (if you're using the Pillsbury thin crust dough), or bake according to the directions for the dough you're using. Enjoy!

It was so fun being here today! Stop by my blog for more fun and easy recipes!

Here are a couple of my favorites:

*Okay, my lovely readers!  I am off on vacation to Disneyland!  Don't be too jealous!  I have some amazing friends sharing fabulous recipes lined up for you while I am away.  Today is Alli & she is so sweet!  We have been buddies for about 1 month now & she has a great blog with mouthwatering photos, so go check her out!

Hello! I'm Alli and I'm so excited to be sharing a recipe here at Dessert Now, Dinner Later! I blog over at Cupcake Diaries, where I share recipes, crafts, party ideas, and other DIY fun!

My blogging days began in 2007 when I was single and in college. I started a personal blog for journaling purposes and to document my many adventures. I've always had a love for cooking and baking, writing, and photography, so in 2010 I decided to put all those things together and create a recipe blog. Thus, Cupcake Diaries was born!

Cupcake Diaries started strictly as a recipe blog but has since turned into an "everything DIY but mostly recipes" blog. I love sharing anything and everything with everyone that stops by. And I love making new friends so please stop by and introduce yourself!

There's no doubt about it. This girl loves pizza!! I would eat it every day if I could. My little family and I (I'm married with two little boys) love to make pizza at home. My three year old loves to help put the toppings on and pile on that cheese. It makes for really fun family time. This recipe is one of our favorites!


Pizza Margherita

• 1 Pillsbury thin crust pizza dough (or your favorite pizza dough)
• olive oil
• 2 cloves garlic, thinly sliced (You can also use minced garlic or garlic powder.)
• 1 large tomato, thinly sliced (The thinner the better! Thicker slices will make the pizza soggy.)
• 1 c. mozzarella cheese, grated
• 1/4 c. parmesan cheese, grated
• 3 basil leaves, cut into strips

Preheat oven to 400°. If you have a baking stone, place it in the oven while the oven is preheating. If you don't, grease a cookie sheet with cooking spray and spread the dough out. Brush olive oil over the dough with a pastry brush.

Place the garlic all over the dough then add the thinly sliced tomatoes. Combine half the mozzarella cheese and half the parmesan cheese then sprinkle over the dough. Next, add the basil strips to the pizza, as well as the rest of the cheese.

Bake for about 11 minutes or until the crust turns a golden brown (if you're using the Pillsbury thin crust dough), or bake according to the directions for the dough you're using. Enjoy!

It was so fun being here today! Stop by my blog for more fun and easy recipes!

Here are a couple of my favorites:

reade more... Résuméabuiyad

Philly Cheesesteak Sloppy Joes

Surprise!  It's the 20th again & that means it's time for the Surprise Recipe Swap.  This month I had:

 Dawn from Spatulas On Parade!

Dawn has some awesome desserts on her blog, but I decided to go savory this month with these Philly Cheesesteak Sloppy Joes.  I don't have sloppy joes very often, mostly because my kids aren't huge ground beef fans, but there is just something about the name, "Philly Cheesesteak" that makes my mouth water.  This is a super easy dinner, very flavorful, & very sloppy; hence the name, right?  Oh, & the leftovers are fabulous, if you have any leftover.  We enjoyed this dinner & I hope you will too!

Philly Cheesesteak Sloppy Joes

Recipe lightly altered from Spatulas On Parade by: Amber (Dessert Now, Dinner Later!)

• 1 lb ground beef
• 1 Tbsp olive oil
• 1 small onion, chopped
• 1 green pepper, chopped
• 1 Tbsp cornstarch
• 1 cup beef broth
• 1/4 cup A-1 steak sauce
• 2 tsp peppercorn steak seasoning (not the red steak seasoning, the minced garlic & peppercorn kind like McCormick Montreal Steak Seasoning)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• Sliced Provolone or Mozzarella
• Hamburger Buns

1. Brown beef in a large skillet.  Drain fat & set aside.  In the same pan heat olive oil & sauté onion & pepper for 4 minutes until starting to soften.  Return beef to the pan with the vegetables.
2. Whisk cornstarch into beef broth & add the steak sauce & beef broth/cornstarch mixture to the meat.  Add steak seasoning, salt & pepper.  Simmer for 10 minutes, stirring occasionally, until most of the liquid is absorbed.  
3. Toast hamburger buns (if desired) & top with meat mixture & a slice of cheese.  (I placed my slice of cheese in the warm pan with the meat, waited until it melted & scooped up the cheesy meat mixture onto my bun.) 

*Makes 6 servings.

Surprise!  It's the 20th again & that means it's time for the Surprise Recipe Swap.  This month I had:

 Dawn from Spatulas On Parade!

Dawn has some awesome desserts on her blog, but I decided to go savory this month with these Philly Cheesesteak Sloppy Joes.  I don't have sloppy joes very often, mostly because my kids aren't huge ground beef fans, but there is just something about the name, "Philly Cheesesteak" that makes my mouth water.  This is a super easy dinner, very flavorful, & very sloppy; hence the name, right?  Oh, & the leftovers are fabulous, if you have any leftover.  We enjoyed this dinner & I hope you will too!

Philly Cheesesteak Sloppy Joes

Recipe lightly altered from Spatulas On Parade by: Amber (Dessert Now, Dinner Later!)

• 1 lb ground beef
• 1 Tbsp olive oil
• 1 small onion, chopped
• 1 green pepper, chopped
• 1 Tbsp cornstarch
• 1 cup beef broth
• 1/4 cup A-1 steak sauce
• 2 tsp peppercorn steak seasoning (not the red steak seasoning, the minced garlic & peppercorn kind like McCormick Montreal Steak Seasoning)
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• Sliced Provolone or Mozzarella
• Hamburger Buns

1. Brown beef in a large skillet.  Drain fat & set aside.  In the same pan heat olive oil & sauté onion & pepper for 4 minutes until starting to soften.  Return beef to the pan with the vegetables.
2. Whisk cornstarch into beef broth & add the steak sauce & beef broth/cornstarch mixture to the meat.  Add steak seasoning, salt & pepper.  Simmer for 10 minutes, stirring occasionally, until most of the liquid is absorbed.  
3. Toast hamburger buns (if desired) & top with meat mixture & a slice of cheese.  (I placed my slice of cheese in the warm pan with the meat, waited until it melted & scooped up the cheesy meat mixture onto my bun.) 

*Makes 6 servings.

reade more... Résuméabuiyad

BBQ Meatball Sliders

It's Surprise Recipe Swap time again!  I sure love a surprise!  I look forward to the 20th every month so I can see who had my blog & what recipe they chose.

This month I got to be inspired from Meghan at The Tasty Fork for today's recipe: BBQ Meatball Sliders!  

I love a good meatball, I love BBQ sauce, & I crazy love coleslaw!  Meghan's idea of putting the three on a bun & making a sandwich is superb!  I stuck with her coleslaw recipe since it is similar to my own,  but I had to go with the base of my favorite meatball recipe & I am using my all-time favorite Kansas City BBQ Sauce made by Bullseye.  Plus, I decided to make my own slider buns for this post.  Meghan uses Hawaiian Rolls, which I am sure, are just as awesome as my Everything Slider Buns!

Doesn't this recipe just make you crave Summer?  Get to cooking it & let me know what you think!

BBQ Meatball Sliders

Recipe inspired & adapted from The Tasty Fork by: Amber (Dessert Now, Dinner Later!)

For the Meatballs:

• 1lb ground beef (I like 85/15)
• 1/2 cup onion, minced
• 1/2 cup panko bread crumbs
• 1 tsp dried parsley
• 1 tsp salt
• 1/4 tsp pepper
• 1 medium egg
• 3 Tbsp skim milk
• 3/4 cup Favorite BBQ Sauce (I LOVE Bullseye Kansas City BBQ)

For the Coleslaw:

• 3 cups shredded cabbage mix
• 4 scallions, sliced
• 3 Tbsp mayonnaise
• 1 Tbsp apple cider vinegar
• 1/8 tsp celery seed
• 1/2 Tbsp sugar
• 1/4 tsp each Salt & Pepper

Additional Ingredients:

• Cooking Spray
• 12 dinner rolls or slider buns

1. FOR THE COLESLAW (Prepare first): Toss the cabbage and scallions with the mayonnaise, cider vinegar, celery seed & sugar; season with salt and pepper. Allow to macerate & break down in the fridge while you make the meatballs.
2. FOR THE MEATBALLS: Combine all ingredients, except the BBQ sauce in a large bowl.  Line a baking sheet with foil & spray with cooking spray.  Form meatballs (about 2 Tbsp each) & place onto prepared baking sheet (makes about 12-14 meatballs.)  Bake at 400*F for 15-16 minutes, or until no longer pink.  Heat BBQ sauce in a large saucepan, add baked meatballs & gently fold/toss in the sauce.  Remove from heat when it boils/sizzles.
3. TO ASSEMBLE: Place a saucy meatball on the slider bun and top with fresh coleslaw.

*Makes 12-14 slider sandwiches

It's Surprise Recipe Swap time again!  I sure love a surprise!  I look forward to the 20th every month so I can see who had my blog & what recipe they chose.

This month I got to be inspired from Meghan at The Tasty Fork for today's recipe: BBQ Meatball Sliders!  

I love a good meatball, I love BBQ sauce, & I crazy love coleslaw!  Meghan's idea of putting the three on a bun & making a sandwich is superb!  I stuck with her coleslaw recipe since it is similar to my own,  but I had to go with the base of my favorite meatball recipe & I am using my all-time favorite Kansas City BBQ Sauce made by Bullseye.  Plus, I decided to make my own slider buns for this post.  Meghan uses Hawaiian Rolls, which I am sure, are just as awesome as my Everything Slider Buns!

Doesn't this recipe just make you crave Summer?  Get to cooking it & let me know what you think!

BBQ Meatball Sliders

Recipe inspired & adapted from The Tasty Fork by: Amber (Dessert Now, Dinner Later!)

For the Meatballs:

• 1lb ground beef (I like 85/15)
• 1/2 cup onion, minced
• 1/2 cup panko bread crumbs
• 1 tsp dried parsley
• 1 tsp salt
• 1/4 tsp pepper
• 1 medium egg
• 3 Tbsp skim milk
• 3/4 cup Favorite BBQ Sauce (I LOVE Bullseye Kansas City BBQ)

For the Coleslaw:

• 3 cups shredded cabbage mix
• 4 scallions, sliced
• 3 Tbsp mayonnaise
• 1 Tbsp apple cider vinegar
• 1/8 tsp celery seed
• 1/2 Tbsp sugar
• 1/4 tsp each Salt & Pepper

Additional Ingredients:

• Cooking Spray
• 12 dinner rolls or slider buns

1. FOR THE COLESLAW (Prepare first): Toss the cabbage and scallions with the mayonnaise, cider vinegar, celery seed & sugar; season with salt and pepper. Allow to macerate & break down in the fridge while you make the meatballs.
2. FOR THE MEATBALLS: Combine all ingredients, except the BBQ sauce in a large bowl.  Line a baking sheet with foil & spray with cooking spray.  Form meatballs (about 2 Tbsp each) & place onto prepared baking sheet (makes about 12-14 meatballs.)  Bake at 400*F for 15-16 minutes, or until no longer pink.  Heat BBQ sauce in a large saucepan, add baked meatballs & gently fold/toss in the sauce.  Remove from heat when it boils/sizzles.
3. TO ASSEMBLE: Place a saucy meatball on the slider bun and top with fresh coleslaw.

*Makes 12-14 slider sandwiches

reade more... Résuméabuiyad

Grilled Buffalo Chicken Pizza

I guess I have been hiding in a bush or something because I hadn't really heard of grilling pizza until the beginning of this summer, & even then I hadn't met anyone who had actually done it.  But then, I found this great tutorial from one of my favorite food blogs, Our Best Bites, & I knew I had to try it!  It was easy & fool proof.  Really!  I was so worried I would have dough sliding through the grates & everything would stick, but the crust puffed up beautifully & it was so crispy & light, I am absolutely in love with grilled pizza!  You can basically do any concoction that you like, but my husband loves buffalo chicken & I thought it would be fun to make that into pizza for him.  School might be back in, but it's still grilling weather!  Try grilled pizza tonight & find out how good it is for yourself.

Grilled Buffalo Chicken Pizza

Grilling tips from: Our Best Bites & Recipe altered from Taste & Tell by: Amber (Dessert Now, Dinner Later!)

• 1 recipe Easy Pizza Crust
• Extra Virgin Olive Oil
• Chicken Breasts (1 or 2)
• Any seasoning for chicken; I used Mrs. Dash Southwest Chipotle
• Shredded mozzarella cheese
• Sliced green onions
• Sauce for one mini (6") pizza (my dough made 3 mini pizzas, so triple the sauce if you are doing 1 large pizza):
• 2 Tbsp tomato sauce
• 1 1/2 Tbsp Frank's Buffalo Wing Sauce
• 1 tsp worcestershire sauce

1. Prepare pizza crust.  Allow to rest before dividing into 3 separate portions.  Then allow to rest again before grilling.  (I actually made this dough early in the day.  Split it into thirds & then sprayed the tops with pan spray, covered it with plastic wrap & let it rest in the fridge until we were ready to grill.)
2. Prepare buffalo sauce by combining tomato sauce, wing sauce & worcestershire sauce in a large bowl.  Set aside.
3. Preheat grill.  Season chicken breasts with desired seasonings, & grill until no longer pink inside; if you cut them in half width wise (like butterflying them) it will take about 3-4 minutes on each side.  Scrape grill clean.  Dice up chicken, toss in bowl with buffalo sauce & place all other prepped ingredients on a tray so they’re ready to go and easily accessible. (I was making 3 different pizzas, so I had lots of different ingredients on my tray.)
4. Roll out each piece of pizza dough on a floured surface to about 1/3 of an inch thick.  Lightly brush with oil. 
5. Make sure grill grates are clean, and lightly grease them.  (Tip: An easy way to grease grill grates is to dip a few folded paper towels in vegetable oil and use a pair of tongs to hold them and lightly rub them along grill grates.)  Place dough oil-side down on grill.  Lower heat just a bit and close the lid.  Cook for a few minutes, checking for the dough to look puffed, and golden brown on the bottom.  Lightly brush top side of dough and flip. 
6. Immediately top with the chicken & buffalo sauce mixture.  Sprinkle cheese & green onions on top & quickly close the lid. (Turning off the heat now, is a good idea, if you don't have any more pizzas to make.  If you do have more pizzas to grill, just make sure the heat is turned down.)  Cook for a few more minutes until crust is cooked and toppings are melted and bubbly.  If bottom crust is getting too done, place on top rack, or as stated before, turn off heat directly under pizza to let center of dough and toppings continue to cook.  (If needed, you can always pop pizzas under the broiler to brown tops.)  Enjoy!

I guess I have been hiding in a bush or something because I hadn't really heard of grilling pizza until the beginning of this summer, & even then I hadn't met anyone who had actually done it.  But then, I found this great tutorial from one of my favorite food blogs, Our Best Bites, & I knew I had to try it!  It was easy & fool proof.  Really!  I was so worried I would have dough sliding through the grates & everything would stick, but the crust puffed up beautifully & it was so crispy & light, I am absolutely in love with grilled pizza!  You can basically do any concoction that you like, but my husband loves buffalo chicken & I thought it would be fun to make that into pizza for him.  School might be back in, but it's still grilling weather!  Try grilled pizza tonight & find out how good it is for yourself.

Grilled Buffalo Chicken Pizza

Grilling tips from: Our Best Bites & Recipe altered from Taste & Tell by: Amber (Dessert Now, Dinner Later!)

• 1 recipe Easy Pizza Crust
• Extra Virgin Olive Oil
• Chicken Breasts (1 or 2)
• Any seasoning for chicken; I used Mrs. Dash Southwest Chipotle
• Shredded mozzarella cheese
• Sliced green onions
• Sauce for one mini (6") pizza (my dough made 3 mini pizzas, so triple the sauce if you are doing 1 large pizza):
• 2 Tbsp tomato sauce
• 1 1/2 Tbsp Frank's Buffalo Wing Sauce
• 1 tsp worcestershire sauce

1. Prepare pizza crust.  Allow to rest before dividing into 3 separate portions.  Then allow to rest again before grilling.  (I actually made this dough early in the day.  Split it into thirds & then sprayed the tops with pan spray, covered it with plastic wrap & let it rest in the fridge until we were ready to grill.)
2. Prepare buffalo sauce by combining tomato sauce, wing sauce & worcestershire sauce in a large bowl.  Set aside.
3. Preheat grill.  Season chicken breasts with desired seasonings, & grill until no longer pink inside; if you cut them in half width wise (like butterflying them) it will take about 3-4 minutes on each side.  Scrape grill clean.  Dice up chicken, toss in bowl with buffalo sauce & place all other prepped ingredients on a tray so they’re ready to go and easily accessible. (I was making 3 different pizzas, so I had lots of different ingredients on my tray.)
4. Roll out each piece of pizza dough on a floured surface to about 1/3 of an inch thick.  Lightly brush with oil. 
5. Make sure grill grates are clean, and lightly grease them.  (Tip: An easy way to grease grill grates is to dip a few folded paper towels in vegetable oil and use a pair of tongs to hold them and lightly rub them along grill grates.)  Place dough oil-side down on grill.  Lower heat just a bit and close the lid.  Cook for a few minutes, checking for the dough to look puffed, and golden brown on the bottom.  Lightly brush top side of dough and flip. 
6. Immediately top with the chicken & buffalo sauce mixture.  Sprinkle cheese & green onions on top & quickly close the lid. (Turning off the heat now, is a good idea, if you don't have any more pizzas to make.  If you do have more pizzas to grill, just make sure the heat is turned down.)  Cook for a few more minutes until crust is cooked and toppings are melted and bubbly.  If bottom crust is getting too done, place on top rack, or as stated before, turn off heat directly under pizza to let center of dough and toppings continue to cook.  (If needed, you can always pop pizzas under the broiler to brown tops.)  Enjoy!

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Thai Turkey Burgers with Peanut Sauce

When I found this recipe I was drooling like crazy.  It's not often that I find a healthy recipe that makes me jump from my seat ready to head to the store & buy everything I need to make the meal.  I am not a health nut, although I have lost 43lbs in the last 10 months even eating all the recipes I post here, but this recipe for sure had potential to be amazingly flavorful with the added bonus of being healthy.  These burgers did not disappoint at all!  I am talking a hearty burger with amazing texture from the vegetables, nutty-smooth peanut sauce with a hint of spicy heat from the sriracha.  These burgers are bold & filling.  I didn't even miss the ground beef.  They are that good!
 

Thai Turkey Burgers with Peanut Sauce

Recipe lightly adapted from Iowa Girl Eats by: Amber (Dessert Now, Dinner Later!)

For the Burgers:

• 1lb lean ground turkey breast (I only used 3/4 lb, but I only made 3 patties)
• 1/2 cup shredded carrot
• 1/2 cup finely chopped broccoli
• 3 Tbsp chopped cilantro
• 2 green onions, sliced
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1/8 tsp ground black pepper
• Sandwich Thins
• Crisp lettuce, or spinach leaves

For the Peanut Sauce:

• 3 Tbsp smooth peanut butter
• 1 Tbsp rice vinegar
• 1 Tbsp reduced-sodium soy sauce
• 1 Tbsp water
• 1 clove garlic
• 1 tsp sesame oil
• 1/2 tsp hot chili sauce (sriracha)
• 1 tsp honey
• 1/4 tsp ground ginger

1. Create peanut sauce by combining peanut butter, rice vinegar, soy sauce, water, garlic, sesame oil, sriracha, honey & ground ginger in a food processor or blender.  Blend until very smooth.  Reserve 2 Tbsp + 2 tsp & set aside.
2. Combine remaining peanut sauce with turkey, carrots, broccoli, cilantro, green onions, salt, red pepper flakes, & black pepper in a large bowl.  Mix well & form into 4 patties (if using 1lb of turkey.)  
3. Heat a large skillet over medium-high heat & spray with non-stick spray.  Cook patties for 3-4 minutes on one side, then spray the top with more non-stick spray, flip & cook 3-4 minutes more or until burgers are no longer pink in the middle.  (*May grill on an outdoor grill, but make sure that grill rack is heavily oiled.)
4. Place a burger patty on each bun & top with 2 teaspoons of the reserved peanut sauce.  Add lettuce or baby spinach for crunch & serve.

When I found this recipe I was drooling like crazy.  It's not often that I find a healthy recipe that makes me jump from my seat ready to head to the store & buy everything I need to make the meal.  I am not a health nut, although I have lost 43lbs in the last 10 months even eating all the recipes I post here, but this recipe for sure had potential to be amazingly flavorful with the added bonus of being healthy.  These burgers did not disappoint at all!  I am talking a hearty burger with amazing texture from the vegetables, nutty-smooth peanut sauce with a hint of spicy heat from the sriracha.  These burgers are bold & filling.  I didn't even miss the ground beef.  They are that good!
 

Thai Turkey Burgers with Peanut Sauce

Recipe lightly adapted from Iowa Girl Eats by: Amber (Dessert Now, Dinner Later!)

For the Burgers:

• 1lb lean ground turkey breast (I only used 3/4 lb, but I only made 3 patties)
• 1/2 cup shredded carrot
• 1/2 cup finely chopped broccoli
• 3 Tbsp chopped cilantro
• 2 green onions, sliced
• 1/2 tsp salt
• 1/4 tsp red pepper flakes
• 1/8 tsp ground black pepper
• Sandwich Thins
• Crisp lettuce, or spinach leaves

For the Peanut Sauce:

• 3 Tbsp smooth peanut butter
• 1 Tbsp rice vinegar
• 1 Tbsp reduced-sodium soy sauce
• 1 Tbsp water
• 1 clove garlic
• 1 tsp sesame oil
• 1/2 tsp hot chili sauce (sriracha)
• 1 tsp honey
• 1/4 tsp ground ginger

1. Create peanut sauce by combining peanut butter, rice vinegar, soy sauce, water, garlic, sesame oil, sriracha, honey & ground ginger in a food processor or blender.  Blend until very smooth.  Reserve 2 Tbsp + 2 tsp & set aside.
2. Combine remaining peanut sauce with turkey, carrots, broccoli, cilantro, green onions, salt, red pepper flakes, & black pepper in a large bowl.  Mix well & form into 4 patties (if using 1lb of turkey.)  
3. Heat a large skillet over medium-high heat & spray with non-stick spray.  Cook patties for 3-4 minutes on one side, then spray the top with more non-stick spray, flip & cook 3-4 minutes more or until burgers are no longer pink in the middle.  (*May grill on an outdoor grill, but make sure that grill rack is heavily oiled.)
4. Place a burger patty on each bun & top with 2 teaspoons of the reserved peanut sauce.  Add lettuce or baby spinach for crunch & serve.

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French Dip Sandwiches & Au Jus

My husband suggested we have french dip sandwiches for dinner this week, & I had to stop & think about, "When was the last time I actually had a french dip sandwich?"  I honestly couldn't really remember...elementary school?  Really?  It's not like I don't like them, I LOVE them, so why hadn't I made them before?  Well, enough with the questions.  I hopped on the french dip train & made them! And I am so glad I did!  This recipe is slow cooked, so the meat is amazingly tender & the au jus is rich & flavorful.  Will be making this again & again!

French Dip Sandwiches & Au Jus

Recipe altered from Baking Bites by: Amber (Dessert Now, Dinner Later!)

• 3 1/2 lbs Beef Chuck Roast
• 16oz beef broth (I did 2 cups of water with 2 tsp/2 cubes beef bouillon)
• 1-10.5oz can Condensed French Onion Soup
• 1 tsp garlic powder
• 1/2 small red onion, julienne
• 1 tsp salt
• 1/2 tsp black pepper
• French Rolls/Hoagies
• Sliced Provolone Cheese

1. Pour beef broth & soup into a crock pot.  Add garlic powder, onion, salt, & pepper.
2. Trim roast of most of the fat & add to crock pot.  Cut roast up to fit into crock pot, if you have a smaller one.  (I believe mine is a 4 qt & it was a tight squeeze.)
3. Cook on high for 4-6 hours or low 6-8.  (I actually did high for 4 & then low for 3 & it was falling apart delicious!)
4. Strain the au jus into a separate pot with a mesh strainer.  If you have a gravy separator, use it to remove the oil film at the top.  If not, do what you can to get most of the oil off the top, unless you like it that way.  
5. Serve on fresh or toasted rolls with cheese if desired.  Dip into the fresh au jus & enjoy!

*You can season your roast with salt & pepper & sear it in a pan before slow cooking it for additional flavor.  

**If you end up with extra au jus after everyone has scarfed their delicious sandwiches, don't you dare get rid of it!  Pour the rest into an ice cube tray & save it!  Great for gravy or soup!

My husband suggested we have french dip sandwiches for dinner this week, & I had to stop & think about, "When was the last time I actually had a french dip sandwich?"  I honestly couldn't really remember...elementary school?  Really?  It's not like I don't like them, I LOVE them, so why hadn't I made them before?  Well, enough with the questions.  I hopped on the french dip train & made them! And I am so glad I did!  This recipe is slow cooked, so the meat is amazingly tender & the au jus is rich & flavorful.  Will be making this again & again!

French Dip Sandwiches & Au Jus

Recipe altered from Baking Bites by: Amber (Dessert Now, Dinner Later!)

• 3 1/2 lbs Beef Chuck Roast
• 16oz beef broth (I did 2 cups of water with 2 tsp/2 cubes beef bouillon)
• 1-10.5oz can Condensed French Onion Soup
• 1 tsp garlic powder
• 1/2 small red onion, julienne
• 1 tsp salt
• 1/2 tsp black pepper
• French Rolls/Hoagies
• Sliced Provolone Cheese

1. Pour beef broth & soup into a crock pot.  Add garlic powder, onion, salt, & pepper.
2. Trim roast of most of the fat & add to crock pot.  Cut roast up to fit into crock pot, if you have a smaller one.  (I believe mine is a 4 qt & it was a tight squeeze.)
3. Cook on high for 4-6 hours or low 6-8.  (I actually did high for 4 & then low for 3 & it was falling apart delicious!)
4. Strain the au jus into a separate pot with a mesh strainer.  If you have a gravy separator, use it to remove the oil film at the top.  If not, do what you can to get most of the oil off the top, unless you like it that way.  
5. Serve on fresh or toasted rolls with cheese if desired.  Dip into the fresh au jus & enjoy!

*You can season your roast with salt & pepper & sear it in a pan before slow cooking it for additional flavor.  

**If you end up with extra au jus after everyone has scarfed their delicious sandwiches, don't you dare get rid of it!  Pour the rest into an ice cube tray & save it!  Great for gravy or soup!

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Ham & Broccoli Braid

This braid is so easy to throw together!  It reminds me of a hot pocket & tastes great.  I usually make my own dough, but I needed a quick dinner the other day & so I substituted crescent rolls, which is nice b/c it gives it a crunchy, flaky crust.   I will have to show you how to make a braid with your own dough in another post.  This is a mommy saver when you have no energy for something fancy!  
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Ham & Broccoli Braid

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 pkg reduced fat crescent rolls (8 crescents)
• 1/2 (14oz) pkg frozen broccoli florets, thawed
• 1/2 (16oz) pkg diced ham
• 4 oz neufchatel cream cheese
• 1/2 cup shredded colby jack cheese (you can always add more if you want it cheesier)
• 1 1/2 Tbsp dehydrated onion
• Salt
• Pepper
• Grated Parmesan Cheese
• Italian Bread Crumbs

1. Preheat oven to 375*F.  Spray a baking sheet & lay crescent rolls with fat end of the triangle in the center, four on the right, four on the left, each crescent slightly overlapping, & press together.  (See picture if it's confusing.)
2. In a stand mixer with the paddle attachment, break up broccoli (you can shop it up smaller on a cutting board, but the mixer is capable of doing this if your broccoli is thawed-NOT FROZEN.)  Add ham, cream cheese, shredded cheese, dehydrated onion, & salt & pepper to taste.  
3. Place filling in center of dough & pull ends of crescents up & over the filling, tucking underneath the braid so it is sealed shut.  
4. Sprinkle top of braid with parmesan cheese & bread crumbs.  Bake for 20 minutes or until GOLDEN brown.  You want to make sure that the dough that is overlapped is still baked completely (not doughy) & that your filling is hot.  Remove from oven, let cool 5 minutes, cut & serve.  Makes approximately 4 servings.  

This braid is so easy to throw together!  It reminds me of a hot pocket & tastes great.  I usually make my own dough, but I needed a quick dinner the other day & so I substituted crescent rolls, which is nice b/c it gives it a crunchy, flaky crust.   I will have to show you how to make a braid with your own dough in another post.  This is a mommy saver when you have no energy for something fancy!  
Pin It

Ham & Broccoli Braid

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 pkg reduced fat crescent rolls (8 crescents)
• 1/2 (14oz) pkg frozen broccoli florets, thawed
• 1/2 (16oz) pkg diced ham
• 4 oz neufchatel cream cheese
• 1/2 cup shredded colby jack cheese (you can always add more if you want it cheesier)
• 1 1/2 Tbsp dehydrated onion
• Salt
• Pepper
• Grated Parmesan Cheese
• Italian Bread Crumbs

1. Preheat oven to 375*F.  Spray a baking sheet & lay crescent rolls with fat end of the triangle in the center, four on the right, four on the left, each crescent slightly overlapping, & press together.  (See picture if it's confusing.)
2. In a stand mixer with the paddle attachment, break up broccoli (you can shop it up smaller on a cutting board, but the mixer is capable of doing this if your broccoli is thawed-NOT FROZEN.)  Add ham, cream cheese, shredded cheese, dehydrated onion, & salt & pepper to taste.  
3. Place filling in center of dough & pull ends of crescents up & over the filling, tucking underneath the braid so it is sealed shut.  
4. Sprinkle top of braid with parmesan cheese & bread crumbs.  Bake for 20 minutes or until GOLDEN brown.  You want to make sure that the dough that is overlapped is still baked completely (not doughy) & that your filling is hot.  Remove from oven, let cool 5 minutes, cut & serve.  Makes approximately 4 servings.  

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