We are experiencing some incredible weather for August, it has been absolutely amazing! I am really chomping at the bit though to decorate for Fall, I am doing my best to hold off but I think I will at least get the decorations I have organized and ready to go, maybe that will help pacify my desire. I look forward to being able to bake bread as well as do some of the other cooking I enjoy when the weather is a little cooler and it doesn’t overheat the house with the oven going. For today though we are sticking with some meals that are yummy but won’t heat up your entire house.
Let’s start with breakfast:
Breakfast Pizza (from Pillsbury)
- 1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
- 1/2 cup coarsely chopped bacon
- 6 eggs, beaten
- 4 oz (half of 8-oz package) cream cheese, cut into small pieces
- 2 cups shredded Monterey Jack cheese with jalapeño peppers (8 oz)
- 1/2 cup sliced red bell pepper
- 1/4 cup thinly sliced red onion
- Fresh chopped cilantro, if desired
- Old El Paso® salsa, if desired
Grilled BBQ Chicken with Kick
- 1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 14-inch round pizza pan with cooking spray.
- 2 Unroll dough; place on pan. Starting at center, press out dough to edge of pan. Bake about 8 minutes or until crust edge begins to set.
- 3 Meanwhile, in 10-inch skillet, cook bacon 4 to 6 minutes over medium-high heat or until just crispy, stirring frequently. Remove bacon; drain drippings, leaving 1 teaspoon in skillet.
- 4 In same skillet, add eggs; cook 2 to 3 minutes, stirring frequently, until firm but still moist.
- 5 Spoon and spread eggs over crust. Drop cream cheese over eggs. Top with Monterey Jack cheese, bell pepper, onion and bacon. Bake 9 to 13 minutes longer or until crust is golden brown and cheese is melted. To serve, cut into 6 wedges. Sprinkle with cilantro, and serve with salsa.
- 1-1/2 cups sugar
- 1-1/2 cups ketchup
- 1/2 cup water
- 1/4 cup lemon juice
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons plus 2 teaspoons chili powder
- 2 tablespoons plus 2 teaspoons prepared mustard
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
- In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
- Grill chicken, covered, over medium heat for 40 minutes, turning several times. Set half of the barbecue sauce aside. Baste chicken with remaining sauce; grill 5-10 minutes longer or until juices run clear. Serve with reserved sauce. Yield: 8 servings.
- 6 plum tomatoes, chopped
- 2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained
- 1/3 cup minced fresh basil
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced fresh mint
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium ripe avocados, peeled and chopped
- In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside.
- In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.
- Just before serving, stir in avocados. Serve with a slotted spoon. Yield: 8 servings.