Kabobs

Photo from Once a Month Mom

 

Rating: Unknown

 

We have made and frozen three different types of kabobs. This is a super easy way to stock your freezer in advance (no cooking on prep day = hooray!) and it is super easy to toss them on the grill or cook on the stove top and serve with steamed rice. In the freezer we have sweet and sour kabobs, garlic and herb kabobs, and creole seasoning and butter kabobs. We adopted the recipe from a post by Once a Month Mom.

 

Ingredients

 

Meat of choice (we used chicken)

Veggies of choice (we used green, red, and yellow peppers, mushrooms, and onions)

Marinade of choice 

Directions

In a large freezer bag toss together the meat, veggies, and marinade, remove as much air as possible, seal and freeze. To cook, thaw in fridge and toss on a hot grill.

Grilled Pizzas

Rating: 4.75 out of 5

The only thing that can be improved with this recipe is the pizza sauce. We used store bought sauce and it was lacking in flavor. We also think next time we will mix in some Penzey's Italian Seasoning into the dough. The dough recipe is from eating well and the toppings were Brian's creation.

Ingredients

Dough

3/4 cup plus 2 tablespoons lukewarm water, (105-115°F)
1 package active dry yeast, (2 1/4 teaspoons)
1 teaspoon sugar
1/2 teaspoon salt
1 cup whole-wheat flour
1 cup bread flour, or all-purpose flour, plus additional for dusting
2 tablespoons yellow cornmeal

Pizza Toppings

Italian Sausage
Tomatoes
Mozzarella Cheese
Mushrooms
Spinach
Pizza Sauce

Directions

Dough

1. Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together.

2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a Kitchen Aid Mixer with bread hook. Process until it forms a ball, then process for 1 minute to knead.)

3. Place the dough in an oiled bowl and turn to coat. (To make individual pizzas, see Variation.) Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour. Individual variation: The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle.

Grilling the Pizzas

1. Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza.

2. Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), brush olive oil onto the grates. Slide the pizza dough onto the grates and close the lid of the grill and let cook for 2 minutes.

3. After 2 minutes, open the grill and check underneath the dough to see if it is getting browned.

4. Once the pizza dough has browned lightly on one side, remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Put your toppings on the grilled side of the pizza and slide back onto the grill. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char. Move the pizza to the side (indirect heat) until the cheese starts to bubble.

5. Pull off the grate and let rest for a couple minutes before cutting into slices.