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Grilled Chicken and Vegetable Pizza

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Do you have a recipe that is just plain fun to make? Sure it tastes good, but the “doing” is a special part? For me, it is grilled pizza. It takes a little time, but it really is fun to make—and the eating is sublime. My husband, David and I share the task, share some conversation time, and then share a great meal. What else could you ask for?

Last weekend we made a grilled chicken and vegetable pizza. I made the pizza sauce and pizza crust while the chicken and vegetables grilled. Then, since the stone can’t go on a hot grill, you are forced to step away, relax, talk to each other, talk to the neighbors and finish your glass of wine.

When grilling pizza there isn’t an exact cooking time, so you experiment a little—and that to me is part of the fun. I use a gas grill with three burners. Put the pizza stone on a cold grill and allow them to preheat together. For the most even heat, I put the crust on the hot stone, cover the grill, and turn off the middle burner. This maintains a temperature in the grill of about 375° to 400°F. I flip the crust after 2 to 3 minutes—when the bottom crust is golden and crispy. Then, add the sauce, toppings and cheese quickly and cover the grill. Allow it to bake for 7 to 9 minutes or until the cheese is melted and the bottom crust is golden brown and baked. Thin and crispy crust, rustic in shape, and pure perfection to eat!

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Peach Cobbler

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My grandmother made it. My Mom made it. In late summer, I just have to make it. It seems to be a part of my DNA. Peaches, golden and sweet, swimming in a sweet elixir of juices and topped with crust. What is so special about that? Yet, in my culinary journey, peach cobbler is the Holy Grail.

Mom was a great cook. Her Midwest farm roots flavored our meals. Yet, as a working mom, she was busy, but never too busy to make peach cobbler. When the peaches were ripe, dishes of peach cobbler emerged from the kitchen. Odd cobblers they were, too. Thick pie crust on the top and bottom, with sweetened peach slices nestled between. The most unique part was the boiling water—literally poured over the top crust just as it went into the oven. No food theory I know, nor any cookbook collection I have studied ever suggested boiling water. Yet, what I remember tasting was juicy with a crisp crust.

Today, I have her cookbook collection, her yellowed recipes clipped from the newspaper, and her precious hand-written 3 x 5 cards—yet there is no recipe for this culinary wonder. But like moths to a light, I have to make it. This peach cobbler is nothing like my mom’s. The crust is tender and biscuit-like. There is no boiling water. Yet, the flavor is sweet and simple and truly magical for me. Peeling and slicing the peaches with sticky fingers, then making a buttery crust, and breathing in the intoxicating aroma as it bakes are precious moments in the kitchen—time to reflect and be grateful for my food legacy and for the love of my family. [Read more…]

Frozen Strawberry Margarita Punch Recipe

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The relentless heat this summer made all of us edgy and longing for cooler days ahead. I love my patio and eat outside as often as possible—yet this summer, the table sits unused. Darn that heat. So, to cool off and ease my longing for al fresco dining, I whipped up a frozen drink. This time, it is pure heavenly strawberry refreshment. Oh my gosh, I loved it and I think you will too.

Frozen drinks are just plain fun. No, they will never compete with wine for complementing a meal, but on a hot summer day, they perk up your spirits and bring a smile every time you serve them. And here is a bonus–make summer entertaining easy. Keep a batch in the freezer and when guests arrive, all you need to do is scoop it up and serve it.

So here is a new frozen treat for you (well, at least for the adults) to enjoy. Plus, a few weeks ago I shared my Frozen White Wine Margarita recipe (my all-time most requested recipe) and in case you missed it I posted it again. Cheers! [Read more…]

Chicken and Spinach Quesadilla Recipe

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It is like we have been held hostage in the hottest summer for over 25 years. Too hot to cook took on a new meaning—but suddenly my inspiring business partner, Roxanne, suggested I use that trusty slow cooker! Of course! I should have thought of that. One of my favorite slow cooker recipes is one I shared with you before, but I have a new twist on it.

Now, since my daughters grew up, I can take some of those old, family favorites and tweak them to more adult tastes. Chicken and Spinach Quesadillas with fresh Tomato Pico De Gallo is one of those. I used summer-ripe tomatoes, fresh spinach and kept the kitchen cool. What a winner! Don’t despair, for those that want the classic chicken con queso, you will find in the recipe archive.  But if you want a summer twist on that favorite recipe, read more now and give it a try. [Read more…]

Red Velvet Cupcake Recipe

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We are so excited to share a recipe from our newest book, 175 Best Babycakes Cupcake Maker Recipes. The Babycakes Cupcake Maker is so fun to use and this book packs all of that fun and the good taste into 175 bite-size recipes. Who doesn’t love red velvet cupcakes? In celebration of our new blog design and our new cookbook we are serving up these fantastic cupcakes, with a toast of champagne. Let’s celebrate. [Read more…]