A Grandma's spin on crafts, games, recipes & lifestyle

Tag: Grilling

Chipotle Cheesesteak Sandwich

The addition of the new griddle grill has been VERY fun so far!  Brad is having so much fun creating…and we are having so much fun indulging!  Our family loves cheesesteak sandwiches so of course he got to work on this new family favorite.   I hated to have him cook on Father’s Day, but it’s what he loves.  His chipotle cheesesteak sandwich has been added to the growing list of family favorites!

Ingredients for Sandwich ~

  • Beef shaved steak
  • Onion
  • Bell pepper
  • Provolone cheese
  • McCormick’s steak seasoning
  • Sub buns

Pretty simple ingredients for such an awesome sandwich.   I sometimes feel if it is that delicious, it has to be difficult to make…right?  (Kind of like rice krispie treats🤣)   These of course can be done on in indoor griddle as well, but I’m telling you, you HAVE to consider getting an outdoor griddle grill.  They are simply so much fun!

Prepping for the Chipotle Cheesesteak Sandwich ~

The amounts of the ingredients are obviously going to depend on the number of people you are serving.  We were cooking for 8 for this occasion.  I bought the beef shaved steak at Kroger in the packaged meat section.  Sometimes I can find it at the meat counter of other groceries and get the exact amount I want.  However, it is often hard to find (at least where we live).  You can also sometimes find it frozen.

(Four of these packages were used for our party of 8.)

We used red, green and yellow bell peppers.  You can certainly use just green, but we prefer the beauty of all the colors.  Five bell peppers were sliced and placed in a bowl for cooking time.  Slice 1-2 onions depending on the size and the flavoring you wish.  There is a package of sliced peppers and onions in the frozen section that you can use as well to save on prep time.  It is usually called the 3 Pepper Blend (depending on brand).

Griddle Time ~

The steak was liberally seasoned with McCormick’s Steak Seasoning.  For those of you who have been following me for a while, you already know Brad is what we would consider a “heavy seasoner.”  Believe me, it always tastes amazing!  After placing the meat on the grill, he chopped it while grilling.  His preferred method was cooking the meat in one sandwich proportion at a time.  It was then smothered with peppers and onions and topped with provolone cheese.

The buns were placed on the grill right before serving to give them a crispness.  You can choose to skip this step if you prefer, but I would highly recommend it crispy.  It keeps the bread from getting soggy and just tastes better!  There are many types of sub buns in the bread aisle at the grocery store, but we prefer the ones found in the deli.

The above pictue is Italian Beef (which will be coming soon!).  I have included this picture for you to see the bun.  As you can tell, we love these buns for so many different recipes….too bad they aren’t Keto-friendly!  Oh well, they are too good to pass up!

Chipotle Mayo Recipe ~

You guys, this sauce is a must to top off these delicious sandwiches.  I made a large bowl of this sauce and poured half of it into a squeezy bottle for easy application.  I was going to use the remaining for refills when needed, however, it ended up being a “dip” for chips and veggies.  Everyone loved it that much!

You can of course scale the sizing down if you do not wish to make as much.  I would go ahead and make more if I were you though.  Seriously, the kids all wanted a small bowl of it to take home with them for lunches the next day.

  • 2 cups Hellman’s Mayonnaise
  • 1 can of Chipotle Peppers in Adobo Sauce
  • 2 tsp. Adobo All Purpose Seasoning

Place all of these ingredients in a small blender and blend until thoroughly mixed.  I have discussed it before, but I LOVE our personal Ninja for blending sauces.  Check out the Ninja Personal Blender…it’s good for sauces as well as smoothies!

Those Squirt Bottles I mentioned ~

I use squirt bottles for so many things in the kitchen, so I love to have several.  They can be used for baking or for cooking reasons.  Squirt bottle set is a MUST in my book for many cooking needs!

This is a set I am getting ready to purchase as I love the labels.  I have a simpler set that I started out with and I tape on labels.  For instance, on Lauren’s birthday, she wanted a hot dog bar.  We made several fun sauces so each one needed to be labeled.

I also have special squirt bottles for cookie decorating.   Who knew there were so many types of squirt bottles out there, right?  These have metal tips for more intricate designs, which we use a lot when decorating cookies.   Squirt bottles for cookie decorating…makes precise decorating so much easier!

It seems crazy to write so much about sqeezy bottles, but I truly find SO many uses for them!  Do you use them in your kitchen?

Back to those YUMMY Chipotle Cheesesteak Sandwiches ~

The chipotle mayo recipe does not have to be used.  The sandwiches are delicious on their own.  Maybe you have a favorite condiment you love to use on sandwiches?  Many places slather plain mayo on the bread, which is good as well.  Also, you may be saying, “I just don’t like spicy!”  I promise you, this recipe is not spicy….it is just really flavorful!

I would love to hear any variations you may have cooked up!  Let me know in the comments below!

Happy grilling –

Mimi

 

 

Outdoor Griddle Fun for Father’s Day

IT’S NOT TOO LATE!!!!  Run, do not walk, to get Dad an outdoor griddle for this Father’s Day.  Maybe you are saying, “Mimi, I am not a procrastinator!  I already have Father’s Day covered!”  That’s ok, keep this idea in mind for the next time you need a great gift idea.  However, our family is definitely going to have some outdoor griddle fun for Father’s Day this year!

My son brought this perfect idea up about a month ago.  I casually mentioned it to my amazing chef of a husband.  I have to admit, at first he totally pooed pooed the idea.  Being the loving family that we are, however, we knew not to listen to him.  However, the joke was on us because exactly one week before Father’s Day, my loving husband decides he is going to go buy himself an outdoor griddle grill!  What?!?!

It’s Not Father’s Day YET! ~

Yes, you are correct!  He went ahead and bought it himself!  At first we were all frustrated, but seeing how happy he is made the frustration fade quickly.  The man is happiest with a grill and a beer!  Besides, we decided there are now a slew of accessories he will now need for this new type of grill.  So….many…..gift…..ideas!

Click here for a MUST HAVE set of accessories for the griddle!

Cast Iron Grill Press is another necessity!

Hard Lid Cover is a DEFINITE must if you purchase one without a lid attached!

All in all, I was personally glad that he went ahead and picked out the one that he wanted.  He purchased his at Cabella’s, however, you can find them at most home improvement stores and, of course, on Amazon.  As you can see above, it really didn’t ruin the gift idea for the kids as there are so many accessories available for the MANY different types of meals you can cook on this awesome grill!

Things to Consider When Purchasing ~

There are many features you will need to consider when deciding on which outdoor griddle you want:

  • Number of burners (Brad wanted 4)
  • Attached lid or not
  • Sturdiness of the whole unit
  • Drain hole in upper left front corner (for easy access to remove the grease)
  • Sturdy shelving on both sides

Pinterest Anyone??? ~

You can be sure that I will have a new Pinterest Board set up by the end of the day today.  There are so many fun ideas just waiting to be created on this grill!  The first night we did smashburgers (as you can see from the pics).  Wow!  Those were AMAZING!

Tonight we are doing breakfast for dinner.  We are huge lovers of the Waffle House (very low cal, I know! 😉).  Now Brad can recreate all of our favorites right here at home!

Do you follow me on Pinterest yet????  Mimi~A Great Name for Grandma Pinterest Ideas can be found here!  I am on Pinterest daily looking for new ideas from grandparenting to cooking to gardening and more!  Do you have a Pinterest account?  Drop your name in the comments below….I would love to follow you as well!

How Is This Grill Different?~

There are a lot of accessories available for the traditional gas and charcoal grills that allow you to do pretty much the same thing.  Believe me when I say, we own most of those accessories!  For instance, there is a griddle top that you can place on your  gas or charcoal grill.  If you do not do a lot of grilling, this is perfect!

Griddle top for Gas and Charcoal Grills

We bought him one of these a few years ago, and we have gotten great use out of it.  It was an earlier Father’s Day gift along with this fun breakfast set.  One of the things I love most about cooking breakfast outdoors is the clean up is SO much easier!

Check out the fun griddle breakfast set here!!!

Do We Still Love Our Traditional Grills? ~

The answer is definitely YES!  As stated earlier, Brad is happiest with a grill and a beer!  He has a deck, “The Penarve,” dedicated to all of his grills.  It got so crazy that we had to give it a name (thanks Kelly W 😉 for coming up with the winning name!)  My personal dream is that some day Brad will open a restaurant.  The tough choice is what name should he give to his restaurant?

  • Pappy’s
  • The Penarve

Cast your vote in the comments…I would love to hear your opinion!  Maybe you have a different name idea…let me know!

For now, he will keep doing his magic on the Penarve at the Latinovich homestead!  Stay tuned for some great cooking ideas because you KNOW he will be creating those wonderful meals and I will be sharing them!

Happy Father’s Day to all you wonderful fathers!  Enjoy!

Mimi

 

 

 

 

 

 

 

Guys! I Made a Cookbook…And You Can Too!

You heard me….little ole me made a cookbook!  I am so excited!!!   What’s even better is that it was so fun and easy to do with FamilyCookbookProject.com.  My mind is now racing with so many great ideas for gift giving, fund raisers, church or family projects, or even for the neighborhood.   Now, I keep walking around the house saying, “I made a cookbook!”   What’s even better is that you can too!

This cookbook is a compilation of recipes I have blogged about.  As a bonus, there are a few extra recipes that have yet to be added to my blog.   You will be able to save it to your computer and print out recipes as needed…or you can print the whole book.

The Family Cookbook Project ~

In a nutshell, this is a software program that lets you bring your recipes to life in a shareable form through print or save online.  I have been truly amazed at just how easy it was to put this together.  Now we have a keepsake of the beginning of our recipe blogging journey.  I have no doubt that there will be much more time spent on creating a much more indepth Pappy on the Penarve Cookbook – Version 2!

What about you?  Have you considered putting a cookbook together with all of your family favorites?  Are there treasured recipes that have been passed down through the generations?  Maybe there have been some church potlucks that everyone brings copies to share of the recipe they made.  Wouldn’t it be so much easier to hop online and let each of those people type in their famous recipes?  That’s right…you can set this up so that each person can be considered a “contributor.”

How It Works ~

  1. Create an account.
  2. Give your cookbook a title (that can be changed anytime throughout the process)
  3. Invite friends and family to contribute – optional!  You can also create the recipes by yourself.
  4. Follow along with the simple layout to enter your recipes…you can even copy and paste or import if you have them saved somewhere else on your computer.
  5. Select your cover, dividers and layouts to your personal preference.
  6. The table of contents, recipe index and list of contributors (optional) is automatically created for you.
  7. Order your cookbook.  They have a calculator to make the final setup and purchase process so easy.
  8. You can go back and add recipes to your online version at any point.

 

 

 

 

*Sample of Family Cookbook Project final copy

 

 

 

 

Have You Ever Misplaced a Special Recipe? ~

Isn’t this the worst?!?!  Ugh!  If only I had a nickel for every time I went frantically searching for that special recipe!  Another problem I encounter quite often…does your recipe card look like it’s been to h*ll and back?  Stains and tears all over it.  I always say you can tell those are the most loved!  Wouldn’t it be so much easier to have them in a nice little cookbook (luckily you can choose to have any pages/covers you want laminated!)

Maybe you are not as scatter brained as I am and your recipes are already nicely organized.  (Oh, how I try to be that person!)  This is still such a timeless treasure to create and gift to others!

Better yet, maybe you have some very special recipes you won’t share because they become even more special when you bring them to the party!  I have a VERY loved sister-in-law that does just this!  We give her grief over it all the time.  I’m thinking this would be such a great idea to make and have back for gifts when the right time comes along!  (You know who you are sweet See the source image…you know I love ya!)

Dedication Page ~

Below is the picture and dedication words I chose for Pappy on the Penarve.  It’s been so much fun deciding how I wanted to display everything from the pictures to the wording…

Welcome to Pappy on the Penarve! The love of family is our number one priority. We have discovered that good food keeps family members coming back for more. Thus we are lucky to have lots of family gatherings!

This is our first edition of a compilation of recipes we have shared on Mimiblog.org (plus a few bonus extras!). Our hope is that you and your family and friends will enjoy these wonderful recipes as much as us.

The main focus is on Pappy’s amazing grilling with a few appetizers, appetizers/sides and desserts to compliment the savory dishes that come off of Pappy’s magical grill!

Enjoy!

We dedicate this first edition to Lauren, Karleigh and Eli…our amazing children and all who are a part of their world!

*********

To see the above picture and dedication in book layout is a dream come true for me!  As stated earlier, you get to create the cover and dividers, choose from multiple recipe layouts, add your own dedication and introduction…the list goes on and on!

Drumroll Please ~

So without further adieu, I bring you the final version of Pappy on the Penarve.  Click on the link below to view or to download and print a free copy yourself.  I will be making a laminated binder version for our family.  If you are interested in purchasing one, email me at mamashellatino@gmail.com and I will give you the details.

See the finished version of Pappy on the Penarve Cookbook here!!! Check it out!

Guys!  I Made a Cookbook…AND YOU CAN TOO!

Are you excited about getting started on your own personal cookbook?  I haven’t seen an easier way to create such a special family treasure!  Get started on your personal cookbook right here!

Happy Cooking!

Mimi (Shelly)

Hobo Foil Packet Dinners

If you grew up camping like I did, then you are no stranger to hobo foil packet dinners.  The thing I don’t understand though is why they were only considered a camping food back then.  Not only are these dinners simple and delicious, they can be cooked over the open fire, on the grill or in the oven!  How’s that for versatility?

Over the years, we have tried numerous types of packets.  In fact, one of our favorite family meals now is to lay out a variety of ingredients and let everyone make their own.  This ensures that everyone…even the pickiest of eaters…is happy with their own individual meal.  Once they are done eating, wrap that foil up and toss in the trash.

Recap…individual dinners made to each person’s taste, simple to cook various ways and easy to clean up…what are you waiting for?  (*Read on for the special ingredient we use!)

Ingredients ~

Basically, the sky is the limit for the ingredients.  However, I am going to list some ingredients that we have used.

  • hamburger – pattied up or crumbled
  • kielbasa – diced
  • shrimp
  • chicken – chunked
  • shaved beef
  • onions
  • potatoes – quartered
  • carrots
  • asparagus
  • peas
  • mushrooms
  • zucchini
  • squash
  • bell peppers – all colors
  • anaheim peppers
  • jalapenos
  • thick cut green beans
  • corn
  • capers
  • cheese – we use shredded and, of course, different varieties

As stated earlier, one thing that makes the hobo foil packet dinners so much fun is to offer several ingredients.  Choose from the list above or add some of your own favorites.  Put each of the ingredients in small bowls for everyone to choose from.  (*Still looking for that special ingredient?)

*Notice in this one, we used the shaved beef…delicious!

Assembling the Foil Packets ~

Do yourself a favor and invest in heavy duty foil.  This makes the cooking process go much smoother.  If you do not have heavy duty foil, then you will want to double up.  When doubling up, I prefer to cut two pieces of foil the same size and criss cross them (in the shape of a cross) before adding my ingredients.  This allows all sides of the packet to be closed up securely.

Spray the cut foil pieces with non-stick cooking spray before assembling.  NOW….are you ready for that special ingredient I alluded to earlier???  Condensed soup is the ticket to a fantastic hobo foil packet dinner.  The difference you will see with this addition is incredible!  We have used several varieties in our dinners.

  • Cream of Mushroom
  • Cream of Chicken
  • Cream of Celery
  • Cream of Asparagus
  • Cream of Mushroom with Roasted Garlic
  • Cream of Chicken with Herbs
  • Cream of Onion

Obviously, we prefer to use the cream style soups.  I have heard there is also a cream of bacon and cream of shrimp.  We have never used these (I don’t believe I have ever seen them in the stores in our area), but I believe they would be fantastic as well.  Campbell’s Soup is our go to but obviously you can use the brand of your preference.  From all of the soups listed, I would have to say Cream of Mushroom and Cream of Chicken are our top choices.

 Next Step ~

Once you have made your soup choice, slather 1 to 2 tablespoons across the bottom of the prepared foil pieces.  You are now ready to add your favorite ingredients.  Start with your favorite meat and then pile on your choice of  accompaniments.  There is no specific amounts to use, just create your masterpiece with enough room to fold it up securely.

Before closing, sprinkle with salt, pepper, garlic powder, onion salt, dry onion soup mix or any seasoning you prefer and another dollop of the soup.

Be sure to completely cover all food when bringing the sides of the foil up and over.  There are several methods of folding the foil, just be sure to wrap it up securely.

*Pro Tip* – Write the names on top of each packet with a sharpie to be sure of which packet belongs to who to extinguish any later arguments!

Cooking the Hobo Foil Packet Dinners ~

Our preference for cooking is on the grill or over the open fire.  I absolutely love when Brad cooks them over the open fire.    These take about an hour, depending on the size of your packets.  (Somehow, ours always end up bigger than we intended!)  You will just need to be sure the meat is cooked completely through.  Grilling will take about 30 to 40 minutes.

Brad uses a cast irong camping tripod for so many different meals.  I’ve included a link to one, but it is a great idea to check out several to meet your individual needs.  As you can see, his also as a grate that attaches to it, which he uses often.  Check out firepit tripods here…Brad uses his for so many campfire recipes!

As stated earlier though, you can also do these in the oven.  With this method, place the packets on a baking sheet (just to catch any spillage that may leak out), and bake at 350℉ for 40 to 60 minutes.  When opening the packets to check if done, be careful as the heat pours out at first opening.

Cajun Style Hobo Foil Packet Dinner ~

This one has quickly become a family favorite.  This is one of the times  we do one large family packet instead of offering choices.  Most of the time we love to make our own spice blends, but we have decided why fix it if it isn’t broken…simply follow the recipe on the back of the McCormick Jazzy Tasty Seasoning packet.  I’m telling you, it is AMAZING!

Click Here to order McCormick Jazzy Tasty Seasoning and make your own Jazzy Shrimp Boil foil packets!

As always, I am including a link to order it for simplicity.  Sometimes I struggle finding this one…maybe everyone has has figured out this little secret too!  😉

Get creative with this fun cooking idea.  We have yet to serve hobo foil packet dinners where anyone was unhappy.  In fact, most people usually call us later to get the finer details so they can make them at home for their family and friends.

Happy Cooking~

Mimi

 

 

 

 

 

Smoked Poor Man’s Burnt Ends

Several years ago while vacationing down south, I discovered the delicious dish called burnt ends.  I honestly don’t remember what type of meat they were made from, I just remember LOVING them.  Since then, Brad has made several attempts (all of which were delicious!) to recreate the exact dish that I enjoyed so much.  Just recently, we have discovered Smoked Poor Man’s Burnt Ends…and WOW!!!

Burnt ends traditionally are made from beef brisket.  It is indeed a very delicious meal, but is a more expensive cut of meat.  Thankfully, we can still get that AMAZING flavor with chuck roast.  While the cost is less for this cut of meat, the resulting flavor of smoked poor man’s burnt ends is seriously out of this world!!!

Yes folks, Pappy on the Penarve is at it again!  This recipe was a definite WIN!!!  The end result was a very tender piece of beef with a full-bodied and sticky BBQ flavor.  The crispy burnt edges complete the perfect flavor!  You MUST try this recipe…soon!

Steps ~

For this recipe, we used two nice cuts of chuck roast, each weighing about 3 1/2 pounds.  Generously season both sides of the meat with salt and pepper.  Preheat smoker to 275 degrees.  We used hickory chips to smoke the chuck roast.  Place your seasoned meat on the grill and plan on total smoking time to be about 5 hours.

After smoking for 4.25 hours, remove roast from grill and wrap in foil.  Below is a picture of how the meat should “look” when removing it to wrap.

Return to grill and continue smoking an additional 45 minutes.  Remove from grill and let wrapped meat rest for 15-20 minutes.  After resting, hold wrapped meat over disposable foil pan to unwrap, letting the juices flow into the pan.  Set cooked meat on cutting board.  Slice and then cut each roast into 3/4-inch chunks.  Place cut chunks in disposable foil pan.

Mix 1 cup brown sugar and 1 cup BBQ sauce in small bowl until thoroughly combined.  Pour BBQ mixture over burnt ends.  Stir meat until completely covered in the BBQ mixture.  Place pan of meat back on grill, uncovered, and smoke for an additional 20 minutes.

Serving Smoked Poor Man’s Burnt Ends ~

As anyone who has tasted Pappy’s recipes knows, everything he makes is made to perfection.  I will say, this recipe is now at the top of my list of favorites.  It is truly finger-licking good.  Therefore, I now have to find the perfect serving platter and accessories, right?  So I have set out on my small business shopping…

This BBQ tray from Etsy will be a perfect fit for this dish (even though the meat is beef 🤣)  This is manly enough for Pappy to use for his grilling yet cute enough for me to use at the table setting.  LOVE!

This Personalized Grill Master Platter would be perfect too!  I LOVE that you can personalize this and it still looks “woodsy.”  This will look perfect with Pappy, The Grill Master…don’t you agree?  What would you personalize it with?

BBQ journal is perfect for logging notes or any changes made while grilling!

I have always believed that cooking and grilling good home cooked meals keeps the family coming back.  What we have discovered is not only do we get to share a lot of time with our grown children over prepared meals, but we have been lucky enough to share many meals with all of their friends as well.  Let’s not forget the gatherings with neighbors too!  Food and drink are the basics for all of the good times!

Don’t forget to add this one to your list of recipes….you won’t be disappointed!

 

 

 

Caramelized Onions and Provolone Cheese Stuffed Chicken Breasts

It’s December and it’s cold outside so I ask you, “Do you still grill during the winter months?”  We do!  Brad is an avid grill master all…year…long!  I love that he enjoys grilling so much!  However, whether you grill in the cold or you prefer to cook inside when it’s cold, everyone can enjoy this wonderful recipe of caramelized onions and provolone cheese stuffed chicken breasts.

Bone In or Boneless??? ~

We used bone in chicken breasts, however, I believe the process of assembling is easier if you use the boneless chicken breasts.   Brad prefers to grill meats with bone in to enhance the flavor.  I do not disagree.  However, with the robust flavor of the caramelized onions, it will taste just as wonderful using boneless for this recipe.

Begin with preparing the onions.  To create the rich flavor needed, this process will take 30 to 45 minutes.  The full recipe for caramelized onions and provolone cheese stuffed chicken breasts is included below, but I have also included some tips.

Caramelizing Onions ~

Oh how I love the smell of onions cooking.  The wonderful aroma conjures up good memories of family gatherings and food being prepared in the kitchen.  Caramelized onions are so easy to make.  The trick is to cook them slow and on low heat.  You will be rewarded with a robust flavor that enhances the flavor of so many dishes.

Slice the onions thin and set aside.  Heat your skillet with butter or oil.  The amount of oil you will use depends upon the number of onions you are caramelizing.  The general rule is one tablespoon per one medium onion.  Once your oil is heated, add the onions and stir until they are completely coated.  Add a pinch of salt and stir every 3 to 4 minutes.  Add a couple of tablespoons of broth (chicken, beef or vegetable) or water as you are cooking to deglaze the pan and rehydrate the onions.   Continue this process for 30 to 45 minutes, depending upon the amount of browning you prefer.

Many recipes call for a small amount of sugar, however, you do not need to add sugar if you follow the method above.  They will sweeten naturally as they cook.

Preparing Chicken Breasts ~

Cut chicken breasts lengthwise almost completely through to the other side.  Season the chicken with salt, pepper, thyme and parsley flakes.  Layer inside of chicken with your choice of cheese, a layer of caramelized onions and top with another layer of cheese.

I prefer to use different cheeses for each layer, creating a an array of flavors, however, it is just as wonderful using the same type of cheese for each layer.  If you are baking the chicken, you can then secure it with toothpicks.  When grilling, Brad prefers to use cooking twine to better hold the stuffed meat together.  This is a grilling must in his book!

Use this link to order twine for cooking:  Stock up on twine for all of your cooking needs here!

Caramelized Onion Broth ~

After you have stuffed the chicken breasts and started the cooking process, place the remaining onions on the stove and add beef broth, extra parsley flakes and thyme.  Cook on low heat until thickened.  When the meat is fully cooked, use this broth to spoon over the top of the chicken.  Of course, take this opportunity to add a little extra cheese on top….both for presentation and to enhance the flavor.

Stuffed chicken breasts are a delicious and appealing recipe when looking for “that special recipe to impress.”  The addition of fragrant and delicious caramelized onions is the perfect choice for a wonderful meal.  There is no doubt that you won’t LOVE these caramelized onions and provolone cheese stuffed chicken breasts!

A Perfect Dessert Pairing ~

Looking for a great dessert recipe to compliment this amazing chicken?  Look no further….this decadent apple strudel recipe pairs wonderfully with your meal.

You can find this amazing recipe in my link here:  Get the recipe for a DELICIOUS apple strudel here!  Enjoy!

 

 

 

Grilled Caramelized Onion, Apple and Canadian Bacon Flatbread

When it comes to pizza and flatbread, Pappy and I definitely have different opinions on which ingredients make a great pizza.  Traditional toppings are wonderful, but sometimes I like to get adventurous.  Sunday was a perfect day for grilling pizzas with Pappy on the Penarve.  The weather was crisp, the tv was roaring with football games and fun ideas were rolling through our heads of our upcoming creations.  My final outcome was grilled caramelized onion, apple and Canadian bacon flatbread…..AHHHmazing!!!!

The wonderful thing about flatbread pizza is that everyone can create their own masterpiece.  They are just the right size for one…or two if you decide to share.  However, the only one I was sharing my grilled caramelized onion flatbread with was a nice glass of Chardonnay!

THIS RECIPE IS SO VERSATILE!!!

Caramelizing onions is a must for this yummy recipe.  However, you may wish to alter the recipe a bit after you prepare the onions.  Maybe you wish to use only onions and no fruit.  Apples were used in this recipe, but peaches or pears would be just as delicious.  The trick is that whatever you choose to add in, you must cook them over low heat for 25 to 30 minutes to get the caramelizing to take place.

The flavors mixed very well with Canadian bacon, but maybe you prefer no meat….it would still be fantastic!

While the onion mixture is cooking, you will need to prepare your flatbread. Brush it with a thin layer of olive oil then layer fig spread over the top of the oil.  Add the caramelized onion mixture on top of the fig glaze.  Top with fresh spinach or other greens of your choice.  Next will be your choice of cheese.  We prepared this with blue cheese.  Goat cheese, brie or feta would work wonderfully as well.  Lastly, top it off with some toasted walnuts and dried cherries.

IT’S TIME TO GRILL ~

Slide a pizza board or pizza peel under the flatbread to transfer to the grill.  If you do not have a pizza peel, it’s a good idea to add it to your cooking arsenal….once you taste these babies you are definitely going to be making more.  Here is a link to one of my favorites.   I absolutely love this pizza peel with a foldable handle for easy storage!

Once you have transferred the flatbread to the grill, close the cover and grill for 8 to 10 minutes.  Check on it after 5 minutes to decide the correct amount of time for the level of crispiness you prefer.  Then top it off with balsamic glaze….perfection!

KID FRIENDLY~

Now you are looking at me like I am crazy!  Kid friendly you ask?  What child likes blue cheese?  Well, I know there are some kids out there that do eat different cheeses, but if they don’t, substitute mozzarella.  Easy peasy!

The really cool thing about flatbread pizzas, is you can have a small layout of different toppings and let everyone make their own.  Psst…..kids are more apt to eat their dinner when they take part in the process of preparation.  So let them dig in and have fun!!!!

 

Flank Steak With Pappy on the Penarve

The time is here folks!!!  Pappy on the Penarve, with his AMAZING grilling tips and techniques, will be rolling out new recipes on the reg. (lol, do you like my attempt at sound young and hip??  🤣)  We are starting out with a recipe that Pappy has become very famous for among our family and friends.  So read on for this awesome recipe for Flank Steak with Pappy on the Penarve.

Continue reading

Grilled Queso 😍

Ingredients:

  • Chorizo sausage
  • Ground beef
  • Velveeta cheese (cut in chunks)
  • Pepper Jack cheese (cut in chunks)
  • Mozzarella (shredded)
  • Jalapenos – sliced
  • Onions (chopped)
  • Rotel
  • Taco seasoning

Brown ground beef and chorizo with packet of taco seasoning.  Put in large foil pan.  Add all other ingredients.  Place on grill and close for enhanced smoke flavor.  Secret ingredient:  can of beer!  Add the beer once it starts melting~Serve warm of course with tortilla chips, tortilla bowls, flour tortillas…or anything else of your choice!

 

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