Friday, May 13, 2011

Happy Summer Grilling..

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“Grilling means good times, good friends,
and hopefully, great food.”

+ Bobby Flay


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TRY This PERFECTLY pink CONCOCTION
and TASTY taco treat for your SUMMER
backyard BBQ's and poolside partys!


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Raspberry Beer Cocktail


Raspberry Beer Cocktail Recipe


Ingredients
  • 3/4 cup frozen raspberries*
  • 3 1/2 (12-oz.) bottles beer, chilled
  • 1 (12-oz.) container frozen raspberry lemonade concentrate, thawed
  • 1/2 cup vodka
  • Garnish: lemon and lime slices
Preparation
  • 1. Stir together first 4 ingredients. Serve over ice. Garnish, if desired.
  • *Fresh raspberries may be substituted.
  • Note: To make ahead, stir together lemonade concentrate and vodka in a large container. Chill up to 3 days. Stir in raspberries and beer just before serving. Garnish, if desired.

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Yummy, Yummy...Tacos on the GRILL...

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Grilled Chicken Taco Pizzas
via Aaron Mccargo, Jr. for Food Network Magazine


Ingredients

For the Taco Seasoning:

  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper

For the Pizzas:

  • 1/4 cup canola oil, plus more for brushing
  • 1 pound skinless, boneless chicken breasts
  • 1 16-ounce tube pizza dough
  • All-purpose flour, for dusting
  • 1 cup shredded mozzarella
  • 1 cup shredded sharp cheddar

Directions

Make the taco seasoning:
Mix all of the ingredients with 1 tablespoon each salt
and black pepper in a bowl.
Prepare the pizza:
Mix 2 tablespoons of the taco seasoning and the canola oil in
 a shallow bowl. Pound the chicken between 2 pieces of
plastic wrap to 1/4 inch thick. Add the chicken to the bowl,
turning to coat, and marinate 30 minutes.
Preheat a grill to medium high. Grill the chicken until
cooked through, about 4 minutes per side.
Let cool, then cut into bite-size pieces.
Divide the dough into 3 pieces. Roll out each on a floured
surface into an 8-inch round. Brush with canola oil,
sprinkle with taco seasoning and grill until crisp, 3 to 5 minutes per side;
remove from the grill.
Mix the cheeses in a bowl, then sprinkle on the crusts and top
with the chicken. Return the pizzas to the grill, and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado,
lime juice, cumin, chili powder, red onion, and salt and pepper to taste.
Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.


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Bye YA'LL!
Katie Nelson



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