Asian Bowtie Pasta Salad

Is is warming up where you are?  I think we just completely missed Spring this year and bounded headlong into Summer.  While I am looking forward to no school for a little while, I am not ashamed to say that Summer is one of my least favorite months because of the hot weather.  I'm convinced that it's because I grew up on the coast (in Santa Barbara).....I'm really happy when the temp is anywhere in the 60s or 70s.......once it starts creeping up into the 80s and above I complain.....a lot!  

Once the weather starts heating up, I try to do everything I can to not turn on the oven (unless it's for baking).  I'll either fire up the BBQ or stick with something cool for dinner.  My dear friend Lisa turned me onto this recipe for Asian Bowtie Pasta Salad, from Week of Menus.  It's fantastic to whip up for dinner (you'll want to make a 1/2 recipe, and you'll have leftovers), or make the whole recipe and bring to a party.  It will be a huge hit!  You use a store-bought rotisserie chicken, so no cooking required, apart from boiling the pasta!  Add green onions, spinach, peppers, and sesame seeds......it's delicious, and there is a lot of healthy stuff going on in there!

Check out Week of Menus for the recipe.....and Enjoy!

This post is linked to:

Full Plate Thursday - Kitchen Fun and Crafty Friday - I'm Lovin' It - Friday Favorites - Anything Goes Linky - Seasonal Inspiration - Scrumptious Sunday - Mix It Up Monday - What Makes You Say Mmmmm? Monday - Show Me What You Got - Tasty Tuesday - T' Time - Link Party

The Search for the Ultimate Grilled Cheese Sandwich

For this round of the Crazy Cooking Challenge (CCC) we are looking for the ultimate grilled cheese sandwich.  Hellooooo?  Grilled cheese sandwich??  It could be one of the yummiest foods around......no way was I going to miss this one!

I knew right away which recipe I was going to try!  I've been hearing about the Grilled Cheese Truck here in LA for a while, and their standout Grilled Mac and Cheese with Pulled Pork.  Since I haven't been able to find the truck, I figured I'd make it at home, so I was so  happy to find the recipe on Panini Happy......it was calling my name!

This recipe calls for pulled pork, cooked in the slow cooker for 20 hours.  20 hours!!!  But can we please talk about how absolutely amazing this pork ended up being??  Seriously good stuff!  Absolutely worth the torture of smelling it for a whole day.  Top the pulled pork with some homemade stovetop macaroni and cheese and some caramelized onions......add some bread and more cheese.........and all I can say is WOW!  Not something you want to be eating everyday.......but soooo worth every calorie!  Enjoy!

Grilled Mac and Cheese with Pulled Pork
Source: Food Network via Panini Happy

Ingredients:
4 tablespoons unsalted butter, divided
4 cups prepared macaroni and cheese, warmed (see below)
2 onions, thinly sliced
Kosher salt and freshly ground pepper
1 cup barbecue sauce
2 cups prepared pulled pork (see below)
8 slices sourdough bread
12 slices sharp cheddar cheese (about 6 ounces)

Directions:
1.  Spread the macaroni and cheese into an 8-inch-square baking dish to about 3/4 inch thick.  Cover with plastic wrap and chill until firm, about 45 minutes.  Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.
2.  Meanwhile, melt 2 tablespoons butter in a skillet over medium heat.  Add the onions and cook, stirring, until caramelized, about 20 minutes.  Season with salt and pepper.
3.  Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.
4.  Preheat the panini grill or frying pan to medium-high heat.
5.  Melt the remaining 2 tablespoons butter and brush on each side of bread slice.  Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni and cheese square, and another slice of cheddar on each.  Top each with one quarter of the pulled pork and caramelized onions and another slice of cheddar.  Top with remaining bread slices, buttered side up.
6.  Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes.

Macaroni and Cheese
Source: Food.com via Panini Happy

Ingredients:
8 ounces elbow macaroni
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1 dash black pepper
2 cups milk
2 cups cheddar cheese, shredded (8 oz.)

Directions:
1.  Cook macaroni according to package directions.
2.  In a medium saucepan, melt butter over medium heat; stir in flour, salt, and pepper; slowly add milk.
3.  Cook and stir until bubbly.
4.  Stir in cheese until melted.
5.  Drain macaroni; add cheese sauce; stir to coat.

Kalua Pig in a Slow Cooker
Source: Allrecipes.com via Panini Happy

Ingredients:
1 (6 lb.) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring

Directions:
1.  Pierce pork all over with a carving fork.  Rub salt, then liquid smoke over meat.  Place roast in a slow cooker.
2.  Cover, and cook on low for 16 to 20 hours, turning once during cooking time.
3.  Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Check out what everyone else made!
This post has been linked to:Mix it Up Monday - What Makes You Say Mmmmm? Monday - Show Me What You Got - Tasty Tuesday - Tuesday Talent Show - T' Time - Link It Up Wednesday - Tip Me Tuesday - Cast Party Wednesday - Full Plate Thursday - Show Off Your Stuff - Anything Goes Linky - Friday Favorites - Kitchen Fun and Crafty Friday - Friday Food -  I'm Lovin' It - Seasonal Inspiration - Scrumptious Sunday

Club: Baked - Baked Grits

Sorry for the horrible picture.  Late dinner!

For this round of Club: Baked we are tackling the only savory recipe in the book, Baked Grits.  During our vacation in Charleston, SC and Asheville, NC this past summer, the hubby and I tried our fair share of grits, and loved almost all of them!  So when the hubby realized that I would be making grits, you better believe he was a happy camper!

Living in California, I wasn't sure stone ground grits would be super easy to find.......so I was happily surprised when I found that Trader Joe's had started carrying stone ground grits about a month or two ago!  These are very simple to put together.....you just need to give it time to cook.  Cooked in milk and finished with a ton of cheese......how could these not be great?

The hubby absolutely adored these!  They are absolutely worth the time it takes to make them.  And the next day?  After the grits had cooled off and firmed up I sliced them and fried the slices.....little grit cakes....yum!

Check out the other baker's results here......and check out Lisa at Gourmified for the recipe......and Enjoy!

This post is linked to:
Tuesday Talent Show - T' Time - Tasty Tuesday - Link It Up Wednesday - Cast Party Wednesday - Full Plate Thursday - Bake with Bizzy - Kitchen Fun and Crafty Friday - Friday Favorites - Feed Your Soul - Friday Free-For-All - Anything Goes Linky - Friday Food - Fun Stuff Fridays - Sweets for a Saturday - Seasonal Inspiration - Scrumptious Sunday - What Makes You Say Mmmmm Monday? - Mix It Up Monday - Show Me What You Got

TWD: Pizza Rustica

For this round of Tuesdays with Dorie - Baking with Julia we are tackling the Pizza Rustica.  As I've said before I usually cheat when it comes to making pie crusts.....most people never figure out that I've used a refrigerated pie crust instead of using a homemade one.  This time around I decided I needed to try to do my own....and well, it worked out ok.

This recipe does form a lovely crust, but it does need to be well chilled or it will stick like crazy when you're trying to roll it out.  Since I was trying to get it done for dinner one night, I kind of rushed and didn't really concentrate on making it too pretty.

Pretty or not, I thought this was pretty delicious!  This pizza pie has a sweet crust and a savory filling.  I did decide to cut back on the sugar to 1/4 cup so i wasn't quite as sweet.  Ricotta, mozzarella, and pecorino......lots of cheesy ooey-gooeyness!  I used more prosciutto than the recipe called for to make the hubby happy, and I actually thought it was perfect.  I think using the amount called for, it would kind of get lost in all that cheesy goodness.  I also subbed in chives for the parsley, which gave it a nice mild onion flavor.

To check out the other bakers' results, go to Tuesdays with Dorie......and for the recipe check out our hosts.....Emily at Capital Region Dining and Raelynn at The Place They Call Home.....Enjoy!!

This post is linked to:
Link It Up Wednesday - Full Plate Thursday - Show Off Your Stuff - Kitchen Fun and Crafty Friday - Anything Goes Linky - Fun Stuff Fridays - Friday Food - Feature Friday Free-for-all - Seasonal Inspiration - Scrumptious Sunday - Mix It Up Monday - Tasty Tuesday - Tuesday Talent Show -  T' Time - Link Party

Boeuf Bourguignon Soup

So how about we switch gears for a minute and do a savory dish?  I don't usually post anything I make for dinner......not because it's not good.....but because I'm too busy trying to finish cooking and get it on the table before it gets too late.  But this soup was so good, I had to take a moment and document....trust me.....you'll want to try this one!

I still haven't gotten up the nerve to try the masterpiece that is Julia Child's Boeuf Bourguignon (you've seen or read Julie and Julia right?).  I've got Mastering the Art of French Cooking on my bookshelf....I keep telling myself that's something I'll tackle when the boys get a little older.......we'll see.......

In the meantime, I found this recipe for Boeuf Bourguignon Soup (I love saying Boeuf Bourguignon.....so fun!) in Martha Stewart magazine...so you know you can't go wrong.  Short ribs, mushrooms, bacon, red wine......so many yummy things in here!  It's a one pot dish.....you'll just need to give yourself the couple of hours on the stovetop to get those short ribs nice and tender.

Check out Martha Stewart for the recipe.......and Enjoy!

This post is linked to:
Tuesday Talent Show - Link Party - Link It Up Wednesday - These Chicks Cooked - Cast Party Wednesday - Full Plate Thursday - Show Off Your Stuff - It's a Keeper Thursday - Anything Goes Linky - Feature Friday Free-for-All - Friday Favorites - Fusion Fridays - Friday Food

Fall is Here!

I'm so happy!  It's finally Fall around here!  Even when it's sunny, it's still cool enough to wear pants and long sleeves....I love it!  This is my favorite time of the year......that is, except for the time change.  I don't mind that it gets dark so early now (it just means the kids are in bed earlier)......but I do mind the fact that since the time change, the kiddos have been waking up at 5:15 on the dot.  How the heck do they have the internal clock to know that it's 5:15 every morning.....I just don't get it.  And no, it doesn't matter if we put them to bed later.....they are still up at the crack of dawn (or before dawn).  Mommy needs lots of caffeine on mornings like these.

Since I love all things about Fall.....I had to try this Roasted Autumn Panzanella Salad from How Sweet It  Is.  Roasted butternut squash, sweet potatoes, and apples......tossed with arugula, pomegranate, and toasted bread.  Fantastic tasting......and healthy.....I love it!  The hubby's only complaint was that when I dished out the salad I seemed to give him way more of the roasted veggies and bread, so his was a little more carb heavy.  So, just make sure that each serving has enough greens to balance out the carbs.

Check out How Sweet It Is for the recipe......and Enjoy!

P.S. - I decided to channel my inner Martha (Stewart), and make some glitter pumpkins that I had seen her do a couple of years ago.  What do you think?

I just painted glue onto some small pumpkins I had left over from Halloween.....and then doused them in Martha's amazing glitter (available at Michael's).  Shake off the excess and let dry.  I love how they look on my mantel!

This post is linked to:
Tuesday Talent Show - Tasty Tuesday - These Chicks Cooked - Full Plate Thursday - Turning the Table Thursday - It's a Keeper Thursday - Show Off Your Stuff - I'm Lovin' It - Anything Goes Linky - Friday Favorites - Fusion Fridays - Seasonal Inspiration

Man Food - Bacon Wrapped Brats

Seriously?  Bacon wrapped around a bratwurst?  The hubby's eye started bulging out of his head when he saw this one.....and I think he might have started drooling too.  What a simple way to amp up a casual little BBQ (around here we BBQ all year!).  Forget hamburgers and hot dogs.....these are pretty much just as easy (you just have to wrap the bacon around the brat, securing with toothpicks), but man oh man.......you will make everyone sooooo happy!

We served these on some french bread buns loaded with spicy mustard and sauteed onions and pepper.  Delicious!!  So delicious, in fact, that I completely forgot to take a picture of the finished project.  Oops!!  Just picture it in your mind, and then run to the store and make this as soon as you can......you will make the men in your life very, very happy!  Oh, and my one word of advice........remember to remove the toothpicks before eating!

Check out Two Peas and their Pod for the recipe.....and Enjoy!!

This post is linked to:

Fusion Fridays - Fat Camp Friday - I'm Lovin' It - Friday Favorites - Anything Goes Linky - Friday Food - Tuesday Talent Show - These Chicks Cooked - Cast Party Wednesday - Full Plate Thursday - Show Off Your Stuff

Ginger Soy BBQ Chicken

Have I mentioned that I'm the one in charge of grilling at our house?  The hubby's Dad is phenomenal at grilling.....and all of my brother-in-laws are......but apparently that talent was not one that was passed down to the hubby (he could probably learn, but he doesn't seem too eager to)......so I have taken over grilling duties.  

I got this recipe from a friend of mine who has tried, and loved, a lot of the recipes of at Week of Menus.  Garlic, ginger, soy, sesame....so many yummy flavors.  Just start marinating the night before.....and then when you're ready for dinner just throw it on the grill and in no time you've got some tasty chicken that even kids will love.  Since this recipe makes a lot of marinade I froze a lot of the chicken after it had marinated, so that when I want to use it I can just defrost and we're good to go!  

Check out Week of Menus for the recipe....and Enjoy!!

This post is linked to:

Show Off Your Stuff - Full Plate Thursday - Turning the Table Thursday - Friday Favorites - Fusion Friday - I'm Lovin' It - Any Linky Goes - Friday Food - Fat Camp Friday - Mingle Monday - Tuesday Talent Show - Tasty Tuesday - These Chicks Cooked - Cast Party Wednesday

The Search for the Ultimate Mac and Cheese

Welcome to the first month of the Crazy Cooking Challenge hosted by Tina over at Moms Crazy Cooking.  This month's challenge is to find the Ultimate Mac and Cheese recipe that's out there in blogland.

When I make Mac and Cheese I usually make a baked version.  I like the little crunch you get on the top, and the gooeyness inside.  But for this challenge I went with a stovetop version.  I found this recipe for Bacon Mac and Cheese with Gruyere over at Savory Sweet Life.

This recipe could not be any easier.......but I will warn you now that it is in no way a diet-friendly dish! Luckily I made it on a night that we had friends over for dinner, and everyone agreed that it was yummy!!  And it couldn't be easier....just start out with some cream and rosemary......lots of cream (I did warn you already).....reduce by half and then add all the other goodies (grated cheese, cooked macaroni, crumbled bacon, salt and pepper).   Once the cheese is melted, throw into a serving dish and top with chopped chives.

Check out the other bloggers submissions for the Ultimate Mac and Cheese recipe, and vote for your favorite!

Bacon Mac and Cheese With Gruyere

Source: Savory Sweet Life 

1 quart (4 cups) heavy cream

4 tablespoons fresh rosemary, chopped

Salt and cracked black pepper to taste

1/2 pound bacon, diced, fried crisp and drained

1 pound elbow macaroni or short hollow pasta, cooked according to package directions and drained, reserving 3 teaspoons of pasta water

2 cups (8 ounces) Gruyere cheese, grated

Chopped chives for garnish

Place cream in large saucepan with rosemary.  Add salt and pepper.  Bring to a boil and keep at boil until reduced by half (this will take some time).

Stir in bacon and pasta and simmer until hot; add the Gruyere cheese and 3 teaspoons of reserved pasta water.

Stir until the cheese has melted.  Garnish with chopped chives.  Serve immediately.

Enjoy!!

This post is linked to:
Full Plate Thursday
Turning the Table Thursday
Show Off Your Stuff
I'm Lovin' It
Friday Favorites
Friday Food
Tasty Tuesday
Tuesday Talent Show
These Chicks Cooked
Cast Party Wednesday

End of Summer Chili Pot

What do you do when your veggie bin is totally full but it's about 100 degrees outside?  During the fall and winter I would jump at the chance to make some yummy soup, but during the summer, no way!  For some reason, though, chili is not off limits to me when it's hot out.....is it because it's spicy?  I don't know, but I do know I love chili!  This recipe, from Abundant Harvest Organics (our CSA), uses all of those great veggies you get at the end of summer (corn, tomatoes, zucchini, peppers).  Add some ground turkey, and you've got a healthy pot of yumminess!

End of Summer Chili Pot

From Abundant Harvest Organics

• 2 Tbsp olive oil                                    
• 1 lb ground beef, pork or turkey
• 1 red onion, chopped                         
• 3 cloves garlic, chopped
• 1 zucchini, chopped                            
• 1 bell pepper (red or green), chopped
• 2 jalapenos, seeded and chopped    
• Salt and pepper
• 3 ears corn, kernels scraped off        
• 2 Tbsp chili powder
• 1 Tbsp sweet smoked paprika           
• 12 ounces chicken or beef broth
• 2-2 ½ cups diced tomatoes                
• 1 tsp red pepper flakes
• 2 Tbsp fresh thyme                             
• Juice of 1 lime
• 1 cup shredded pepper jack or cheddar cheese

In a large heavy pot heat the olive oil.  Add the meat of choice, stirring to break up, until browned.  Stir in onion, garlic, zucchini, bell pepper and chilies; season with salt & pepper.  Stir in corn kernels, chili powder and paprika.  Cook until the veggies are softened, 6-7 min.  Stir in broth and cook until slightly reduced.  Stir in tomatoes, thyme and lime juice, cook another 5-8 min.  Cook until veggies are slightly tender, not mushy.  Serve with grated cheese.

Enjoy!!

This post is linked to:

Friday Food

Tuesday Talent Show

Tasty Tuesday

These Chicks Cooked

Cast Party Wednesday

Full Plate Thursday

Turning the Table Thursday

Show Off Your Stuff

Friday Favorites

I'm Lovin' It

Fresh Food Friday

Daring Cooks: Appam and Curry

I decided to join up with Daring Cooks (and Daring Bakers) to keep challenging myself with things in the kitchen that I wouldn't normally try making.  This month was my first Daring Cooks challenge.  

Mary, who writes the delicious blog, Mary Mary Culinary was our August Daring Cooks’ host. Mary chose to show us how delicious South Indian cuisine is! She challenged us to make Appam and another South Indian/Sri Lankan dish to go with the warm flat bread.

Appams are kind of like an Asian style crepe that is made out of a rice/yeast/coconut milk batter.  The batter needs to sit for about 8-12 hours, so you'll need to plan ahead on this one.  Nothing to tricky about it, except for the time.  I decided to make with these some Shrimp with Coconut Milk....and boy and I glad I tried that recipe!  

I had to get some ingredients that I didn't have on hand....fresh curry leaves, green chiles, whole fenugreek seeds, and whole black mustard seeds.  A couple of minutes into starting the dish the hubby walked in and said "that smells delicious!".  Not too spicy, which I was worried about (because I'm a wuss in that department), but the base of the sauce made for a super flavorful dish that tasted absolutely authentic!  It definitely wasn't too hard to throw together and together with the appams (which were great at sopping up the yummy sauce of the shrimp), it was a delicious dinner that I will be trying again!  

Check out Daring Cooks for the recipe, and thanks to Mary for choosing this......Enjoy!!

My Comfort Food

I've had a bit of a summer cold these last couple of days, so I decided to make one of my favorite dinners last night.....the Chopped Salad (aka Leon Salad) from La Scala, which was created in the late 50's.  I was introduced to La Scala in the early 90's by a friend of mine while I was at UCLA.  She was an LA native, and had been going there for years.  We usually visited the Brentwood location (the original is in Beverly Hills), and in all the times that we went, I don't know that I ever ordered anything other than the chopped salad.  At the restaurant you can add all sorts of things to your salad.....chopped turkey, grilled chicken, tuna, bacon, cucumbers.....etc......  But I always stuck with the original, with tomatoes.

When I met the hubby a little later (he was at UCLA too), I quickly introduced him to the chopped salad. In fact, there was a point where I think he was about to go crazy due to the number of times in one week I would request that we go get chopped salads!  Luckily, he stuck with me.....and when we moved out of the westside of LA, I started trying to recreate the salad at home.  I finally found a cookbook from the LA Times that had the recipe printed, including the dressing (the one part I couldn't figure out at home).

The salad will get you to practice your knife skills......I find it a lot of fun chopping up stuff......but if you're not big on that, then just do the non-chopped version....it'll still taste great!  When you go to the restaurant you'll see the salad chefs at work.....they throwdown a ton of lettuce on a chopping board and got at it with two knives at the same time.  It's quite a thing to watch.  It's what really made me want to practice my knife skills at home.

Well, the salad did make me feel better......give it a try!

Leon Salad

Source: Dear S.O.S. - Favorite Recipes from the Los Angeles Times

Yield: 6 servings (but the hubby and I can usually devour this by ourselves)

Salad:

1 head iceberg lettuce, finely chopped

1 head romaine, finely chopped

4 ounces Italian salami, julienned

4 ounces mozzarella cheese, shredded

1 can (15 1/2 ounces) garbanzo beans, drained

3 roma tomatoes, chopped

Leon Dressing:

1/4 cup vegetable oil

2 tablespoons wine vinegar

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup freshly grated Parmesan cheese

Salad:

Combine lettuces, salami, cheese and beans in salad bowl.  Toss with Leon Dressing.

Leon Dressing:

Combine oil, vinegar, mustard, salt, pepper and Parmesan and whisk to blend well.  Makes about 1/2 cup.

Enjoy!!

This post is linked to:

Tasty Tuesday

These Chicks Cooked

Cast Party Wednesday

Full Plate Thursday

Turning the Table Thursday

Show Off Your Stuff

Fresh Food Friday

Friday Food

I'm Lovin' It

Beer Can Chicken

Yep, it's not a dessert!!

You've heard of Beer Can Chicken, right?  I think I started making it about 4 or 5 years ago when I got myself, How to Grill, by Steven Raichlen.....well, I got it for the hubby, but quickly discovered it would be me doing the grilling.  If you don't have this book yet and are interested in grilling, then you are totally missing out!!

The star recipe that came out of this book is Beer Can Chicken, and it couldn't be easier!  It's one of those recipes that are great for entertaining since once it goes on the grill you just forget about it for the next 1 - 1 1/2 hours (depending on how big the chicken is)......but also because people seem to love seeing a chicken standing up on the grill with a beer can shoved where the sun don't shine!

The prep for this couldn't be easier......have your grill on medium....but you want indirect heat....so turn off the side that you'll be the chicken on (or the middle on my grill).  I don't bother with any wood chips......although I'm sure it would be super tasty.  Pour out half of the can of beer (or drink it).  Cover the chicken in whatever BBQ rub you like to use (there is a recipe for one on the recipe link).  I tend to change mine up each time.  Also put a little of the rub in the beer car, so that as the beer evaporates, the rub flavors the chicken from the inside as well.  Then you just shove that can up there......move it to the grill and cover.  Voila!  When you come back 1 - 1 1/2 hours later, you'll have amazingly juicy chicken, with super crispy skin.  Sooooo good!!

For the recipe, head over to The Barbecue Bible.....and Enjoy!!

This post is linked to:
Turning the Tables Thursday
Full Plate Thursday
Friday Food
These Chicks Cooked
Cast Party Wednesday

Grilled Breakfast Pizza

Yep......I do make non-dessert-y food too!  The results are just usually not nearly as exciting as dessert for me :)  I get lots of healthy inspiration from my friend Susan over at Cooking Out of the Box.  She was inspired by the CSA box of produce she gets every week.....well inspired and had to figure out a way to make use of all of the fruit and veggies that she gets every week.  Now that I've decided to take the plunge and get back into the weekly CSA delivery, I'm going to be needing more and more of her recipes!  She's got a ton of great ideas and recipes for both fruits and veggies......check her out at Cooking Out of the Box!

You know you like eating breakfast for dinner, right?  And who doesn't love pizza (well.....my hubby has some issues with being a lactose-intolerant kind of guy).  What about combing the two, and because it's crazy hot out and you don't want to turn on your oven.....grilling up the whole sucker on your BBQ??  Sounds awesome, right?

I still have a bunch of bacon left over in the freezer from the  Bacon-of-the-Month Club membership that I got the hubby for Christmas (oh man, was that ever a great gift!), so I'm always on the lookout for new recipes that use one of our favorite things.  This pizza from Tasty Kitchen has bacon, eggs, mozzarella, parmesan, chives, parsley, and green onions.  It seriously is breakfast on a pizza!!

I had never actually tried grilling a pizza before, although I had seen it done, and it does look fantastic.  Well, let me tell you.......the crust comes out fantastic!  Seriously, it tastes so much like a wood-fired pizza.....so delicious!  I even made it easier for me and bought the pre-made Trader Joe's pizza dough.  Now I'm planning on trying all sorts of different kinds of pizzas on the grill......so glad I tried this.

Head on over to Tasty Kitchen for the recipe.....you can also check out How Sweet It Is for a beautiful photo tutorial.....and Enjoy!!

This post is linked to:
These Chicks Cooked
Cast Party Wednesday
Full Plate Thursday
Turning the Table Thursday
Fresh Food Friday
Friday Food