Sunday, March 7, 2010

Bust out the BBQ!!!!

It's hard top believe it's only March! We've been having some BEAUTIFUL weather, which is inspiring many a night on the barbecue. I am loving it!

So short and sweet this week, Enjoy my friends!


Monday - Hamburgers on the BBQ, veggies and dip

Tuesday – Make your Own Pizzas using Thin Crust Pizza Dough & simple sauce


1 cup warm water
1 Tbsp. sugar
1.5 tsp. yeast
2 tsp. olive oil
1 tsp. salt
1/4 cup apple cider vinegar
3-4 cups flour


Stir together water and sugar. Sprinkle yeast over top. Let proof for 10 min.
Stir in oil, salt, vinegar and 2 cups flour until well incorporated.
Add additional flour and knead until pliable and barely sticky.
Place in a greased bowl, cover and let rise for 1 hour or until doubled in bulk.
Once doubled. Punch down and divide into two portions.
Roll and stretch each piece of dough to cover a large baking sheet. Cover with pizza sauce and toppings of choice.
Bake at 500ºF for 10-12 min. until browned and bubbly.

* If you are only making one pizza now you can freeze the other dough for later use. Grease the inside of a ziploc bag with cooking spray, drop the dough ball in and seal. To use later: take the dough out in the morning or at lunch time and allow to thaw at room temperature (it needs approximately 5-6 hours). Remove from bag and proceed as usual.

Simple Pizza Sauce

2 Tbsp. olive oil
1/2 onion, chopped
3 cloves garlic, minced
1 small can tomato paste
1 can diced italian seasoned tomatoes
1 Tbsp. oregano

Cook onions in oil until soft. Add garlic and allow to cook until softened. Do not brown. Add the rest of the ingredients and simmer for 30 min.

(For a smooth sauce, puree once cooked.)

Wednesday – BBQ pork chops, mashed potatoes and carrots

Thursday - Cheater Souvlaki with Pita, Tzatziki and Grilled Vegetables
  (courtesy of Sandi Richard Fixing Dinner)


4 cloves cloves of garlic
Heavy freezer bag (large)
1 teaspoon oregano
1/4 cup olive oil
1/2 cup white wine
1 tablespoon lemon juice
4 large large chicken breasts (approx 1 1/2-2 lbs / 675-900 g)



1 small zucchini
1 red onion
1 stalk celery stalk
7 mushrooms (quartered)
1 green pepper
1 teaspoon olive oil
1 teaspoon Mrs. Dash Italian Seasoning
Prepared marinated chicken
1/4 cup crumbled feta
2 tablespoons sun dried tomatoes (from a jar) (optional)

4 ( 8”) pita pockets


Smash garlic cloves with the back of a wide knife. Peel and finely chop.
In a strong freezer bag, add the following ingredients; chopped garlic, oregano, olive oil, wine and lemon juice. Swish the ingredients around to combine.
Cut chicken into large chunks, adding to bag as you cut. Before closing the bag, massage the sauce into the chicken pieces while holding the bottom of the bag.
Lay the bag on the counter, holding the open side straight up. Fold toward you and seal. Place in fridge, flat, until you are ready to serve dinner.

When you’re ready to make dinner…

Heat oven to 450°F (230º C).
Cut veggies in large chunks (so kids can pick out what they don’t like) tossing into a large cake or lasagna pan as you cut.
Drizzle with oil and sprinkle with spice. You can use any veggie that grills nicely.
Pour the bag of chicken with marinade into another cake or lasagna pan.
Place both the chicken pan and veggie pan in the oven at the same time. Set timer for 20 minutes. When the timer rings, remove veggies. Drain part of the liquid from the chicken pan.
Put the chicken back into the oven on a low broil. Toss veggies into a bowl with feta and sun dried tomato. When chicken starts to get a few brown edges, remove from oven and stuff the pita pockets with whatever components you like (or eat it all separately).

Friday – BBQ steak, caesar salad and leftover grilled veggies

Saturday – Leftovers

Sunday –'s been a while......