Friday, May 13, 2011

Happy Summer Grilling..


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

+ Bobby Flay


and TASTY taco treat for your SUMMER
backyard BBQ's and poolside partys!


Raspberry Beer Cocktail

Raspberry Beer Cocktail Recipe

  • 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
  • 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.


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


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


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


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.


Bye YA'LL!
Katie Nelson


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