Archive for April, 2007

Another side to almost any BBQ fare or pasta dish…plus it’s easy, quick and delicious!

Basil Mozzarella Flatbread

1 – baked pizza shell or flatbread (ie: boboli)
1 tbsp – olive oil
1 cup – shredded mozzarella cheese
1/2 cup – slivered fresh basil
1/2 cup – coarsely ground pepper

Brush top of pizza shell with oil. Combine cheese and basil; sprinkle over pizza shell. Sprinkle with pepper (we only put a little on half for Hailey’s sake – it makes it spicy!). Place pizza shell on a greased pizza pan or directly on BBQ grid. Bake, with lid down, over low heat on natural gas BBQ for 10-12 minutes or until cheese is melted and flatbread is heated through. Slice and serve. Can also be baked in oven (350F) until cheese is melted.

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H has recently really taken to salsa. She loves to pick the chunks of onion, peppers and tomatoes out and eat them! She also loves dipping her quesadillas and other food items into the salsa! We made this bean dish and we all loved it so much (H gobbled the beans down) that it is soon to become a regular and family favourite.

Salsa Baked Beans

1 can – baked beans
1 cup – medium salsa
3 tbsp – fresh lemon juice
1/2 tsp – chili powder (we used more)
1/4 tsp – worchestershire sauce

Combine all ingredients in a saucepan. Place on burner (either BBQ or stove top). Bring mixture to a boil over medium heat. Reduce heat and simmer, stirring occasionally until slightly thickened, about 15 minutes.

Great BBQ fare – goes well with any kind of grilled meat. 1 batch doesn’t go far so you may want to double the recipe!

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We eat a lot of spinach salad (not the typical kind with bacon & egg) but whatever floats our boat kind of spinach salad. Husband actually enjoys salads almost as much as I do…just as long as he has his beloved Thousand Island Dressing (TID) on hand!

Here is another salad favourite I’ve been making for quite some time. If you have a TID or other dressing lover in your family as well, before you drizzle the homemade dressing on this salad, scoop some salad out and put aside undressed.

Spinach Salad with Strawberries

4-6 cups – fresh spinach (baby spinach is what we prefer)
1 cup – fresh strawberries, sliced
1 – small red onion, sliced into thin rings


2 tbsp – balsamic vinegar
2 tbsp – rice vinegar
1 tbsp – honey
2 tsp – Dijon mustard
1 tbsp – sesame seeds, toasted
salt & pepper to taste, optional

Whisk together dressing ingredients (or pour into old jar and shake). Combine spinach, strawberries and red onion rings in a salad bowl.

Just before serving drizzle dressing over salad and toss with your hands or tongs. Serve immediately.

Tip: Kraft Poppy Seed Dressing also goes well with this salad, as do pumpkin seeds (green shelled) and feta cheese.

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With all this snow that continues to fall, it’s time for a BBQ recipe to see if we can get Spring started. As we BBQ all year round the snow is not a deterrent for us when it comes to using our BBQ. This recipe I’m sharing is so awesome that I’ve been making it for years.

Recipe Source: The Best of the Best & More

Indonesian Satay

1.5 lbs Pork Tenderloin, in 1″ cubes
2 tbsp butter
Grated rind of 1 lemon
1 tbsp lemon juice
1/2 tsp tabasco
3 tbsp grated onion
1 tbsp brown sugar
1 tsp coriander
1/2 tsp ground cumin
1/4 tsp ginger
1 garlic clove, crushed
1/2 cup indonesian soy sauce
salt & pepper to taste
wooden skewers

Place pork in shallow dish (we use a ziplock bag). Melt butter in sauce pan and add remaining ingredients. Bring to a boil and simmer 5 minutes. Pour over meat, cover and refrigerate overnight. Turn meat periodically (butter will congeal but don’t fret).

Remove meat from marinade (reserve marinade) and put pork on skewers. Grill on BBQ, turning frequently, for 15 minutes (don’t overcook).

Reheat (boil) marinade and drizzle over meat. Serve with rice, noodles (orzo is yummy) and a fresh green salad.

This recipe can also be made with chicken. We’ve only ever used the indonesian soy sauce, but if you don’t have or can not find it you can substitute teriyaki sauce instead.

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