Pizza Toppings

Grilled pizza is a fun Sunday dinner with the family.  I get the toppings ready and let everyone make their own pizza.  We grill them on the barbecue.  It is fun to see the combinations.  Here is a list of toppings.  I am sure there are many more items you can use but this is a good start. 

Sauce
Spaghetti Sauce
Barbecue Sauce
Alfredo Sauce
Pesto
Roasted Red Pepper Pesto
Garlic Sauce

Meat
Sausage
Ham
Pepperoni
Chicken
Canadian Bacon

Vegetables/Fruit
Green Pepper
Onion
Mushrooms
Pineapple
Olives
Basil

Cheeses
Mozzarella
Parmesan
Gouda
Gorgonzola
Asiago
Romano

Nappa Salad

A great friend of mine made this salad for my family many years ago.  While watching her make it I thought that this had to be the worst salad ever.  But when I tasted it, WOW, it was good.  Thanks Lisa for always introducing me to new and amazing things. 

Recipe:

1 head Chinese Cabbage

1 pkg Top Ramen noodles uncooked

1 Onion chopped

1 cup Sunflower Seeds

1 cup Almonds sliced

½ cup Canola Oil

¼  cup Vinegar

1 tsp Soy Sauce

2 T Sugar

Directions:

Chop cabbage.  Break up noodles into cabbage.  Add onions, seeds, and nuts to cabbage.  For dressing mix oil, vinegar, soy sauce, sugar and flavor packet.  Pour over cabbage just before serving.  Best eaten the same day as you make it.

Cowboy Beans

Cowboy Beans or Baked Beans, it just depends on what generation is talking.  My grandsons call them Cowboy Beans, I called them Baked Beans.  Whatever you call them they are still delicious.

Here are some of the ingredients.  Bacon is missing!  I never measure the ingredients.  You can just add the amounts you like.

Recipe:

1 large can Baked Beans
1 Onion chopped
Bacon cut into bite size pieces
Worcestershire Sauce
Yellow Mustard
Brown Sugar
Molasses
Ketchup
Directions:

Saute the onions until they are translucent.  Take the onions out of pan.  Fry the the bacon, discard some of the grease. A little bit of the grease flavors the beans. Mix all the ingredients together.  Bake at 350 degrees for about one hour.

Barbecue Sauce

Here is a great Barbecue Sauce recipe.  Some want to drink it!  It is good on ribs, pulled pork or just anything that you wound put Barbecue Sauce on.

Recipe

1½ cups Ketchup
1 cup Brown Sugar
½ cup Cider Vinegar
¼ cup Worcestershire Sauce
1 tea Chili Powder

Instructions

Whisk together all ingredients.  Bring to a boil over medium-high heat; reduce heat to medium-low and cook 10 minutes, stirring occasionally.

Ribs

My rib recipe evolves over time but I think this recipe is the best recipe I have tried.  I swiped it from Jared then changed it a bit.  I am sure he doesn't mind.

First I made a dry rub.  Then I took off that thin membrane on the backside of the ribs so the dry rub would be able to penetrate the meat while sitting over night.  I rubbed the dry rub all over the ribs. Then wrapped them up in plastic wrap and let it sit in the fridge over night. 



In the morning I put some aromatics in the bottom of a heavy cast iron pan.  Things like onion, apple, celery, fresh herbs, pineapple, garlic, or anything that sounds like it would add some flavor to the ribs, then added some apple juice to the bottom of the pan.  I cut the ribs to fit in the pan.  Cook in the oven for about 5 hours at 350 degrees or until the meat falls of the bone.  Check once in awhile to make sure the liquid doesn't cook off.  Serve with barbecue sauce.

If you want to cook them in a dutch oven with briquettes, put 4 more briquettes than the size the dutch oven on top and 4 less than the size of the dutch oven on the bottom.  For example if the dutch oven is a 12 inch dutch oven put 12 briquettes on top and 8 briquettes on the bottom.  Let it cook for at least 3 hours.  Cook until the meat falls off the bone. 

Dry Rub

1 T Cumin

1 T Paprika

1 T Garlic Powder

1 T Onion Powder

1 T Chili Powder

1 T Brown Sugar

2 T Kosher Salt

1 tea Cayenne Pepper

1 tea Black Pepper

1 tea White Pepper

Pilaf Rice

Recipe

2½ cups Rice
1 cube Butter
2 cups Fine Egg Noodles
46 oz. Chicken Broth
3 cubes Chicken Bouillon

Directions

Brown noodles in butter in a heavy pan.  Add everything else in pan and cover.  Cook 20 minutes or until rice is tender.

Chicken Cordon Bleu

Grandma Nellie's Chicken Cordon Bleu recipe served with Rice Pilaf is always a big hit at my home.  It is such a easy recipe with wonderful results.  Be sure to put the extra sauce on the table because it is yummy over the rice.

Here I cut four large chicken breasts into twelve pieces but chicken tenders are probably the best size to wrap with ham.  Season the breasts with your go to basic seasonings.  I used salt, pepper and onion salt.

Roll up the seasoned chicken pieces with thinly sliced ham.

Place in a baking dish.

Cover with the sauce ingredients.  Be sure to spread the sauce over all the meat so you don't get crispy ham and it keeps the meat moist through the cooking process.

Recipe

8 Chicken tenders
8 Ham thin slices
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 cup Sour Cream
1 cup Cheese, grated

Directions

Roll up chicken and wrap with ham.  Place in baking dish.  In mixing bowl mix soups, sour cream, and cheese.  Cover chicken with sop mixture, making sure it is all covered.  Bake one hour and 15 minutes at 350° covered.  Bake another 45 minutes uncovered.