Saturday, July 31, 2010

Oreo Cookie Truffles

Becca found this recipe somewhere and decided to give it try. They are really easy and quite tasty. Serve as treats, for a party, etc. You might get hooked.

1 package OREO Cookies
1 package PHILADELPHIA Cream Cheese, softened
8 oz of chocolate almond bark or other chocolate for melting

Crumble eight of the cookies finely and save for later. ( You can use the food processor or you can crush them in a resealable plastic bag using a rolling pin.) Crush remaining cookies to fine crumbs. Add cream cheese to crumbs in food processor and mix until well blended. Roll cookie/cream cheese mixture into balls. Dip
balls in chocolate and place on aluminum foil or wax paper. Sprinkle with reserved cookie crumbs before they harden/

Saturday, July 10, 2010

Pizza on the Grill

We finally got our grill out of storage (because we finally have a beautiful new wooden deck to keep it on). So, I have been grilling quite a bit lately. My family was in the mood for homemade pizza -- which we like a lot. But, it has been so hot and electricity so high, I didn't want to fire the oven up to the 450 degrees needed. I remembered watching someone on Food Network grilling pizza on the outside barbecue. It intrigued me. So I tried it. The result was excellent. Here is how I did it.

I made a pizza dough using my go-to dough at my link on this blog:

I separated the dough into five equal pieces. Using two baking sheets, which I coated liberally with olive oil, I stretched the dough to the desired size -- I made oblong pizzas to fit my grill better. I then coated the top of the pizza dough rounds with olive oil.

I fired up the grill to the high setting.

When the grill was nice and hot (and brushed clean), I put three of the pizza dough rounds on the grill. They instantly began to bubble. I cooked them (with the lid down) until done on the bottom side (about 3-4 minutes). I then flipped them and dressed the browned side with my pizza toppings (this had to be done fast -- I turned the grill down to low while I did this). I then cooked them on low for about 3 - 4 more minutes until the cheese was bubbly. Because my grill is not huge, I had to do the last two pizza rounds separately.

The result was excellent. Far closer to a brick oven than a conventional oven because you are cooking over actual fire.

Monday, July 5, 2010

Pita Pizza

Beth reminded me of the easiest, quickest meal that everyone loves, pizza made on a piece of pita bread. We do this on any night we are too exhausted to do anything in the kitchen. It is always a hit and takes no time.

Pita Bread Rounds for as many pizza's as you are making (white or wheat)
Mozzarella cheese, grated (quantity to your taste)
Some type of pizza sauce (marinara, white sauce, garlic infused olive oil, or pesto)
Toppings (your favorites of any kind)

Place Pita rounds on a baking tray. Spread your sauce on. Cover with desired amount of mozzarella. Top with your favorite toppings. Bake at 400 degrees until crispy.

Our favorite combos are:

Pesto, cheese, pepperoni
Olive oil, garlic powder, Italian seasonings, and cheese only.
Red sauce, cheese, ham, and mushroom

These also make great appetizers. Cut into small pieces and serve!

Sunday, July 4, 2010

Besto Pesto

I have avoided making pesto in the past because I had trouble paying the price for basil at the grocery story. Then, I decided to grow my own! I could have used seed (which I did for my dill and oregano) but instead I bought one small plant at Lowe's Home Improvement. My basil bush grew huge. A few weeks ago, I harvested a couple of bunches, used a few ingredients I had hand and made a great pesto! Yesterday, we had a great pasta salad with black olives, grape tomatoes, and bowtie past with the pesto. The perfect compliment to "crock pot baby back ribs" (see the recipe on this blog).

1 cup packed fresh basil
1/4 cup walnuts
3 -4 cloves garlic
1/4 cup Parmesan cheese
1/2 cup good extra virgin olive oil
Salt to taste
Pepper to taste

Using your food processor or blender, pulse the walnuts and garlic cloves until they are like a corn meal consistency. Next, add basil and pulse until it is well incorporated. Next add in the Parmesan and pulse a few times fot mix it up. Drizzle olive oil as you process. Taste. Add Salt and Pepper as you like. This will store in the fridge for a 3 - 4 day. Or for 3 months in the freezer. Use it on pizza dough for a great homemade pizza. Boil some bow tie pasta and add ask much or as little as you like to the hot pasta. Put in some of the pasta water and it will make a wonderful pesto cream sauce. The possibilities are many.