BBQ Chicken Pizza

Again this recipes is a huge hit.  The flavors are so bold and distinct in this pizza.  I rarely make it on the grill.  I just use the broil option on the oven.  I broil the bottom side of the crust before I start adding toppings.  Once you put it back in the over to melt the cheese, watch it closely, it will burn quickly.


1 small onion, very thinly sliced
1 tsp. canola oil
1 10 oz package prebaked thin, plain or whole-wheat Italian Pizza crust like Boboli
1/4 cup tangy BBQ sauce
8 oz cooked chicken breast, thinly sliced
1.5 oz shredded Gouda cheese (1/2 cup shredded cheese)
1/4 cup chopped fresh cilantro

Heat grill to med-high.  In non stick skillet over med-high heat, or in a skillet set over the grill, cook onion in hot oil for 5 minutes or until lightly browned.  Season with salt to taste.  Spread crust with BBQ sauce.  top with sauteed onion and chicken slices, then sprinkle with cheese.  Place pizza over direct heat on grill for 1 to 2 minutes, or until crust is lightly charred.  Move to the side of the grill indirectly, with cover down, for 5 minute, or until cheese is melted and chicken is hot.  Sprinkle with cilantro.

Makes: 4 servings

Zucchini Quiche

Here is an old Lindfors family recipe... just kidding.... I have no idea where my Grandma got this recipe but it is one my dad loves during the summer.  My parents garden is always full of zucchini so we have to find ways to use it all.  I have never personally made this recipe but I have watch my Grandma making many times and I have eaten it many times.

Ingredients:
1 clove Garlic (Minced)
2 TBLS Butter or Margarine
3 or 4 Medium Zucchini
1TBLS Dill Weed
1 Container Crescent Roll Dough
2 or 3 Eggs Beaten
Salt and Pepper to taste
1 Cup Cubed Monterey Jack Cheese
Chopped Parsley and Dill Weed


Directions:
Sauté garlic in butter for 1 minute. Add Zucchini and sauté about 5 minutes, add dill weed, stirring well. Press dough in to a pie pan forming a crust. Layer in the zucchini in to the crust, then pour in the eggs, salt and pepper to taste. Top with cheese sprinkle with parsley and dill weed. Bake 35 to 40 minutes at 350.

Easy Summer Pasta with Sausage

I made this recipe a few months ago when I had a couple of girlfriends over for dinner.  It was just a random recipe I picked that looked good (my friends love being test subjects).  It turned out awesome.  I used a Newman's Own Garlic Parmesan dressing and used turkey sausage instead of regular sausage.  I don't normally like peppers or tomatoes but I had no problem eating them in this dish.  Served with some rolls or bread... makes for a good meal. 

Ingredients
1 pound Spaghettini (or Other Long Pasta Of Your Choice)
1 whole Orange Or Yellow Pepper
2 whole Medium Ripe Tomatoes
4 whole Green Onions
1 pound Sausage Meat (turkey Sausage Works Great Too)
½ cups Basil Parmesan Salad Dressing (or Another Oil Based Dressing Of Your Choice)
½ cups Sliced Black Olives
1 cup Crumbled Feta
Salt And Pepper, to taste


Preparation Instructions
1. Prepare pasta according to package directions.
2. Chop up the pepper and tomatoes. Slice the green onions diagonally.
3. Meanwhile, brown the sausage in a skillet.
4. Once the meat is cooked, add the dressing and let it simmer.
5. Place the cooked pasta in a large serving dish. Layer the peppers, tomatoes, olives and green onions on top.
6. Add the sausage over the vegetables and finish off by sprinkling the feta over the meat.
7. Salt and pepper to taste.