Grilled Portobello Mushroom Pizzas

These mushroom pizzas make a quick and easy weeknight dinner.  The mushrooms are so hearty, you won't miss the meat and they are low-carb as well!  They are very filling and will fulfill your pizza craving. Hope you try them soon!  I served these with The Elliott Homestead's Smooshed Potatoes - they were awesome! It's my new favorite cookbook: From Scratch. 

Grilled Portobello Mushroom Pizzas

Ingredients:
4 large portobello mushroom caps
Extra virgin olive oil (EVOO)
Sea salt
Garlic powder
Black pepper
Organic pizza sauce
Italian seasoning
Mozzarella or Italian cheese (preferably raw-milk, grass-fed)
Optional toppings: red or green pepper, frozen spinach (thawed), crushed red pepper flakes, fresh basil, onion, etc.

Directions:
1. Clean the mushroom caps, scoop out the gills, and dry the mushrooms.

2. Heat the grill to medium heat (about 350 degrees).  Rub both sides of the mushroom caps with EVOO and sprinkle with sea salt, garlic powder, and black pepper, to taste.  

3. Place the mushrooms, bowl-side down, on the grill for about 7-8 minutes.  

4. Remove mushrooms to a plate and add in pizza sauce, Italian seasoning, mozzarella or Italian cheese, and any of the optional toppings you desire. I chose to add frozen spinach (that I had thawed), chopped green pepper, and crushed red pepper flakes.

5. Place mushrooms back on the grill (topping side up of course), and grill an additional 8-10 minutes, or until cheese is melted.

6. That's it! Eat it with a fork or like a piece of pizza and Enjoy :)!

Bistro Chicken Tenders Salad

This salad was adapted from a recipe on the back of the Bare Chicken Tenders package (we buy this kind of chicken at our local Dierbergs).  It is a nice light salad, full of flavor, but also filling at the same time.  It is a great weeknight meal because it isn't too heavy and only takes 20-30 minutes to make. Hope you try it soon!

Bistro Chicken Tenders Salad

Ingredients:
About 1 lb. chicken tenders
1/4 c. dijon mustard
3 Tbsp red wine vinegar
1 Tbsp raw honey
1/3 c. extra virgin olive oil (EVOO)
2 tsp fresh tarragon, chopped
1 clove garlic, minced
Sea salt & pepper, to taste
5-6 c. mixed salad greens
2 carrots, shredded
1 Tbsp parsley, dill, or cilantro
Optional toppings: thinly sliced red onion, crumbled goat cheese, or toasted walnuts

Directions:
1. In a small bowl, whisk together dijon mustard, red wine vinegar, honey, EVOO, garlic, salt, pepper, and tarragon.

2. Place chicken tenders in a ziploc bag along with 1/2 of the vinaigrette.  Mix together well, seal ziploc bag, and let the chicken set for at least 10 minutes.

3. Heat a medium-sized skillet to medium-high heat.  Place chicken in a single layer in the chicken (discarding any marinade left in the bag) and cook about 5 minutes per side, or until cooked through.  Set the chicken aside to rest.

4. While the chicken cooks, shred up the carrots and cut up any additional toppings for your salad.  Mix the salad together using your additional toppings, carrots, and herbs.

5. Serve the salad with your desired amount of dressing using the remainder of the vinaigrette and a few pieces of the chicken on each salad.  Enjoy!! :)

BBQ Chicken on the Grill

We love to grill in the summer! This BBQ chicken is easy to make and very moist and delicious!  I hope you try it soon.

BBQ Chicken on the Grill

Ingredients:
Thigh and leg chicken pieces with bones (about 4 lbs)
2 Tbsp sea salt
2 Tbsp paprika
2 Tbsp Weber seasoning (I used Kick'n Seasoning)
2 Tbsp chili powder
1 Tbsp black pepper
2 Tbsp cumin
1/2 Tbsp cayenne pepper
about 1/2 bottle natural barbecue sauce (I used Hot & Spicy Weber sauce)

Directions:
1. In a small bowl, stir together sea salt, paprika, seasoning, chili powder, black pepper, cumin, and cayenne pepper.

2. Rinse chicken pieces and pat dry.  Season both sides of the chicken very liberally with the seasoning.  Cover chicken and place in refrigerator for at least 1 hour, or for the full day (the longer the better).

3. Preheat only the half of the grill to 350 degrees. Use a paper towel with some olive oil on it to oil the grill rack.

4. Place chicken on the half of the grill that has NOT been heated. Flip and rotate the chicken around the non-heated part of the grill to cook all of the pieces evenly for about 25-30 minutes (moving the pieces closer to the heat then away from it). The skin of the chicken should be golden brown and the internal thermometer should register 150 degrees. 

5. Apply the barebecue sauce generously on both sides of the chicken for about 10 more minutes, until the sauce becomes thick, syrupy, and carmelized. The internal part of the chicken should measure 165 degrees on a meat thermometer. 

5. Remove the chicken from the grill and let chicken rest for 5-10 minutes. (Sorry there is no picture of the finished product!! I will take one next time we make it!)

6. Enjoy!! :)

Peach & Berry Cobbler

Sorry for not blogging in awhile!  This recipe is adapted from the Healthy Treasures cookbook.  It is a great dessert in the summer to use your fresh berries and peaches.  It uses healthy sugars.  I hope you enjoy!

Peach & Berry Cobbler

Ingredients:
1 c. whole wheat flour
3/4 c. + 2 Tbsp sucanat
1 1/2 tsp honey
1 1/2 tsp baking powder
1/2 c. organic or raw mlk
5 Tbsp butter (softened)
1 Tbsp cornstarch
1/2 c. cold water
3 c. fresh peaches, sliced (about 6 or 7)
1 c. fresh blueberries
1 Tbsp lemon juice
1/2 tsp nutmeg

Directions:
1. Preheat oven to 350 degrees.

2. Stir together topping: Combine 1 c. flour, 1/2 c. sucanat, 1 tsp honey, and 1 1/2 tsp baking powder.  Add in 1/2 c. milk and 4 Tbsp butter and stir until smooth.

3. Slice up peaches.  In a medium saucepan, combine 1/4 c. sucanat, 1 Tbsp cornstarch, 1/2 c. cold water, peaches, and blueberries.  Cook on medium heat, stirring, until thickened and bubbly.  Add 1 Tbsp butter and 1 Tbsp lemon juice.  Stir for a few minutes until butter melts.

4.  Pour fruit mixture into a 1 1/2 quart casserole dish  Spoon the topping in mounds over top of the fruit mixture.  

5. Mix together 2 Tbsp sucanat with 1/2 tsp honey and nutmeg.  Sprinkle the topping with this sucanat mixture.

6. Bake the cobbler for about 35 minutes until bubbly.  Serve the cobbler warm with ice cream or whipped topping.

7. Enjoy!! :)