Grilled pizza party

Here is a simple blog. I have been using the excuse that I have been soooo busy I haven’t blogged. Well, I am busy with my new Real Estate Career but I am still cooking a photographing so I have a tone of photos in my phone & IPad.
Grilled Pizza was literally my “go to” all summer. I have dough in my fridge all the time and once you start cooking and grilling it becomes second nature and fast. I have so many discussions with people that say it takes too long to cook. It is faster to make a grilled pizza then it is to order one and have it delivered!

This idea came from a party in July I went to and they did this and it was a HUGE hit.

pre made pizza dough (yes pre-made sorry)
Pizza toppings

Bring the dough to room temperature, this way it will roll out if not it will spring back
cut the dough into 4 equal portions (more people, more dough)
Flour your board and roll dough into 1/4 inch thickness – Easy rustic shapes
Drizzle with olive oil
Pre grill the dough on both sides until it has light grill marks. about 3 minutes each side on a medium/high grill heat (don’t cook it all the way or it will make for a burn crispy dough)

Place the pre-grilled dough on a platter and serve up all the pizza favorite sides and let your guests create their own combinations.
Your job is to complete the cooking so once your guest has a pizza ready you slide it back onto the grill and close the cover for 5 minutes to melt the cheese and toppings. Because it cooks so fast, pre cook anything you don’t want raw.

I grilled pineapple, onions, mushrooms etc and put out 3 different cheeses for guests along with the traditional pepperoni, olives and my favorites artichokes, spinach, roasted garlic and more!

















So Sorry Cucumber Noodle Salad

Ok, so…..offically it is no longer “Still Chicken Meatballs” hahaha! My Mother and Nick at work look to see what I’ve posted every day and apparently mom yells out “No, Still Chicken Meatballs”. So this is for you two and I’ll show you why.
Cucumber Noodle Salad??!!

Thanks to my sister I finally went and spent my gift card from Christmas. The set of peelers are so fun. The one I used for this makes long strips of what ever you peel carrots, celery, cucumbers etc. Herb called it Cucumer Spaghetti.

1 english cucumber (it needs to be long to get the effect but a regular one will be ok)
4 or 5 “peels” of parmesan cheese (optional – using the same peeler)
vegetable peeler (Williams Sonoma set of 3 for $12 i think)
2 Tablespoons Cider vinegar
1 Tablespoon Olive Oil
1/4 teaspoon Sugar
1/4 teaspoon salt
Chives & parsley for garnish
fresh cracked pepper
*peel the cucumber with a regular peeler
*using the peeler that makes strips, start at one end and firmly hold the cucumber and pull the peeler from the top to the bottom, creating long “spaghetti like” strips
*place them in a bowl and all all the ingredients and gently toss.
*chill in fridge or serve room temp

What I’ve been up to!: It’s spring so I have been in the yard every day getting ready for whatever comes our way 🙂
The bench I re-stained.
After and before.
 The green chairs were all rusty on the bottoms and the arm rests. I sanded them down and re finished them with a non rust spray paint. My sister gave us the 4 (and yes I did all 4 all alone, no help) when we moved in 10 years ago and they are great for around the koi pond. They have cushions for them. When we grow up we plan on getting a nice set that I saw with a love seat 2 chairs and a table. they have red cushions (HINT HINT MOM ANNIVERSARY :))

I also have been drilling holes for the trellis & keeping dogs out of the garden!! So enjoy the salad. More food & yard to come!!

Asparagus & Celery Salad

Want to use up a few things in the veggie drawer? Well here you go…..
a nice crunchy salad to go with what ever you are having, lunch or dinner.
1 bunch of Asparagus
5 Celery stalks from the heart using the yellowy green leaves too!
1/2 cup red pepper
1/2 cup yellow pepper
1 tablespoon chopped chives (for a little onion taste and fresh green color, balsamic vinaigrette  can make things a little brown)
1/4 Cup balsamic vinaigrette  (make your own its way better)

Quickly cook asparagus until bright green then transfer to ice bath to stop the cooking and hold the green color (i did it in a pan with a tsp of oil you can blanch it as well)
Cut all the vegetables on the bias to have uniform shapes and sizes, toss together with dressing and refrigerate for 2 hours.
For serving scoop some onto a plate and sprinkle with the chives and serve more dressing in the side so people can add more if they like.
Enjoy -T

Gooey, Melty Deliciousness

Blue Cheese Artichokes Oh My God this is soooo good. SO I saw this on a cooking show recently but….I did it a little different. I know We just had artichokes, but I just had to try this. This was so easy and this is quick.
I have step by step cleaning in a previous post if you need it.
2 Artichokes trimmed
1 lemon
4 oz good quality blue cheese
2 oz herbed goat cheese
1 Cup Panko bread crumbs (lemon pepper flavor)

Boil artichokes in a large stock pot
squeeze in lemons and then throw the rind in as well
reduce to slow rolling boil for 25 min
Let cool
remove center leaves to reveal choke and scrape out with spoon (if they are cooked through this will be easy.
break up cheese and put into center 1/2 of the cheese for 1 and 1/2 for the other
top with the panko and sprinkle a little extra around the leaves

bake at 425 for 20 min
the cheese melts into the leaves and as you pull them out the cheese oozes and the middle becomes a little melting pot you can dip your leaves into for more.
These didn’t last 10 minutes , we ate these for dinner with nothing else.
YUM beyond words! SO good I would have it for breakfast if there was any left.
Enjoy -T