Grilled Pizza with Pesto & Feta - Weekend Recipe

I have a great simple summer grill-out recipe, perfect for a light appetizer or to serve as an entrée. No baking required!

Grilled Pizza With Pesto and Feta

Prepared pizza dough
Pesto (make your own with this recipe; or use BYP Pesto Blend)
garden fresh tomatoes, sliced
Peppers, diced or sliced
Feta cheese

Directions:
Place pizza dough on grill and grill both sides for 3 minutes. Spread with a layer of pesto and top with feta cheese and vegetables. Grill for 3 minutes more.

Optional: Serve with torn basil leaves.

To find any recipe featured this month - use the search box and type: GardAug

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights GardAug

   September - Salsa, Corn and Jelly 

   October - Squash Dishes 

   November - Pumpkin Recipes 

   December - Herbal Cocktails 

Grilled Chicken with Tomato and Cucumber Salad - Weekend Recipe

Make this grilled chicken with a salad you make with farm-fresh veggies for a quick and light dinner.

Grilled Chicken with Tomato and Cucumber Salad

Salad:
1 clove garlic
1 teaspoon kosher salt, plus more to taste
1 tablespoon extra-virgin olive oil
1/4 lemon, juiced (about 1 tablespoon) or use 1 Tbls lemon herbed vinegar
1 cup tomatoes, sliced in rounds
1 cucumber, unpeeled, quartered lengthwise and sliced
3 pepperoncini peppers, stemmed and minced
1 tablespoon chopped fresh dill
Freshly ground black pepper

Grilled Chicken:
4 chicken breast halves, about 4 ounces each
Olive oil spray
Freshly ground black pepper

Directions
Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.

Preheat a grill pan or nonstick skillet to medium high. Spray the chicken breasts lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Place each breast on a plate and serve topped with the tomato-cucumber salad.

To find any recipe featured this month - use the search box and type: GrillJul

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham and Shrimp Dishes (ShrHamMay)

   June - Bread recipes (BreadJun)

   July - Grilling (GrillJul)

   August- Garden Delights 

   September - Salsa, Corn and Jelly 

   October - Squash Dishes 

   November - Pumpkin Recipes

   December - Herbal Cocktails

Pickled Peppers - Fun Recipe for Halloween!

Had a blog all written on Witching Herbs and Halloween Herbs and lost it in a computer disaster, so instead I give you a quick recipe to make for gift giving or winter snacking. 

Devilish Pickled Peppers

2 pounds Hungarian or banana peppers*

2 pounds sweet peppers (in strips)*

1 pound cherry peppers*

1 Jalapeno per jar (if desired for hotness)

1 clove garlic per jar

1 thinly sliced red onion for color and added flavor

6 cups vinegar

2 cups water

1 Tablespoon plus 1 teaspoon pickling salt

2 Tablespoons Backyard Patch Pickling Spice

1 Tablespoon sugar, if desired

*Note: May use a variety of peppers to equal 5 pounds (4 quarts).

Directions: 

Wash peppers. Small peppers may be left whole with two small slits in each pepper. Core and cut large peppers into strips. Pack one clove garlic and a variety of peppers tightly into clean, hot, sterilized jars, leaving 1/2-inch headspace.

Combine vinegar, water, salt and sugar. Bring to boil and reduce to simmer. Pour hot pickling solution over peppers, leaving 1/4-inch headspace.

Remove air bubbles. Readjust headspace to 1/4 inch. Wipe jar rims. Add pre-treated lids and process in boiling water for the time specified for your altitude and jar size. For best flavor, store jars five to six weeks before opening.  Makes 7 to 8 pints

Happy Halloween -- Here is your black cat!