Category Archives: Grilling

Beef and Lamb Grilling

Steak Tips with Weber Applewood Brown Sugar BBQ Sauce

I talk a lot about how much I love grilling during warm weather. My kitchen doesn’t become 110 degrees, clean up is much easier, and the obvious…it’s delicious!

When Weber offered to send me their newly reformulated line of BBQ sauces, I was so excited! Travis and I already use a Weber grill at home and we’re big fans of their grilling equipment. To be honest, I didn’t know much about their line of sauces and seasonings, but since Weber promised these new BBQ sauces contained no high fructose corn syrup, artificial flavors or artificial preservatives, I was ready to give them a try!

Steak Tips with Applewood Brown Sugar BBQ Sauce Recipe

Normally, when a recipe calls for BBQ sauce, I whip up my own using ketchup, vinegar, mustard, brown sugar, and spices. That’s because I won’t eat or cook with any product with a long list of impossible-to-pronounce ingredients.

I was very pleased to find that these new Weber BBQ sauces contain only 10-15 ingredients, just like if I made it myself!

Steak Tips with Applewood Brown Sugar BBQ Sauce Recipe

Best part? These sauces are SO. DAMN. GOOD. Last weekend, I marinated sirloin steak tips in the Applewood Brown Sugar BBQ Sauce for a few hours before throwing them on the grill. I loved how the sauce actually stuck to the steak, as opposed to running off like many watery bottled sauces can do.

Steak Tips with Applewood Brown Sugar BBQ Sauce Recipe

The result was a perfectly crispy outside and juicy, flavorful pink inside. After grilling, I brushed the steak with a small amount of additional sauce, just to enhance the flavor.

These new BBQ sauces are now sold in grocery stores across the country, so when I run out, I will stock up on a few more. While I do enjoy making my own BBQ sauce, sometimes it’s nice to have an easy, healthy option to turn to.

Steak Tips with Applewood Brown Sugar BBQ Sauce Recipe

Now, I like my steak with a very crispy outside (clearly!) and pink middle, but if you prefer less char then just make sure you grill over indirect heat.

Serve this alongside some grilled yellow corn and a green salad and you’ve got yourself a perfect summer meal!

 

This is a sponsored conversation written by me on behalf of Weber Sauces & Seasonings. The opinions and text are all mine. I truly appreciate your support with sponsored posts.

 

Steak Tips with Weber Applewood Brown Sugar BBQ Sauce
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Instructions
  1. Place the steak tips in a large dish. Add the BBQ sauce and toss the steak tips well to coat thoroughly. Marinate in the fridge for 30 minutes to 3 hours.
  2. Heat a grill over medium heat. Remove the tips from the fridge. Season with salt and pepper. Add the steak to the grill over direct heat. Cook about 2 minutes on each side, until desired doneness.
 

Gluten-Free Grilling Poultry

Spicy BBQ Chicken Thighs

Grilling season is upon us! Light up your grill, crack open a beer, and start marinating these INCREDIBLE Spicy BBQ Chicken Thighs!

Spicy BBQ Chicken Thighs Recipe

The brown sugar in the marinade creates a succulent glaze on the chicken that will make your taste buds go nuts. Feel free to adjust the sriracha to your desired level of heat. And if you don’t have any sriracha in your cupboard, you can substitute red pepper flakes.

One note for those of you thinking about it…I’ve tried this recipe with chicken breasts and I can strongly attest that is simply is not as good. Thighs are juicier and more flavorful – they are definitely the way to go for this recipe.

Spicy BBQ Chicken Thighs Recipe

For me, the only thing that would make these Spicy BBQ Chicken Thighs better would be to grill them with my dad on our deck in Maine (Hi Dad!). That place is ultimate relaxation for me.

But for now, my teeny tiny porch in LA will have to do 🙂

Spicy BBQ Chicken Thighs Recipe

 

Spicy BBQ Chicken Thighs Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 Tablespoons packed light brown sugar
  • 2 Tablespoons soy sauce
  • ½ Tablespoon sesame oil
  • 1 Tablespoon sriracha
  • 2 teaspoons finely grated fresh ginger
  • 3 garlic cloves, minced
  • ½ teaspoon salt
  • 1 lb. boneless, skinless chicken thighs, trimmed of excess fat
Instructions
  1. Mix the first seven ingredients in a large bowl. Add the chicken thighs and marinate in the fridge for at least 30 minutes or up to 8 hours. Remove the chicken from the fridge 30 minutes before grilling to bring to room temperature.
  2. Grill over direct heat for 3-4 minutes on each side*, or until thighs are no longer pink in the middle. Allow to rest for 2 minutes and then serve.
Notes
*You can also cook these on a grill pan over high heat.
 

Beef and Lamb Gluten-Free Grilling Main Meal

Grilled Skirt Steak Marinade

On Sunday before the Super Bowl, Travis and I grilled up our favorite skirt steak. We love this chili steak marinade SO much. I’ve tried lots of recipes involving a wide variety of ingredients, but this stills stands as my favorite.

Grilled Skirt Steak Marinade Recipe

To call it a marinade isn’t really accurate – it’s more like a rub that contains a small amount of liquid. I actually prefer this because it allows you to get the spices into every little crevice of the meat, ensuring that each bite is packed with flavor.

Grilled Skirt Steak Marinade Recipe

This marinade isn’t just for skirt steak. I’ve used it on flank steak and sirloin as well and both times it tasted great.

This is also the steak marinade I use for my Steak Salad Recipe (see below!)

Grilled Skirt Steak Marinade Recipe

On Sunday, our intention was to grill this bad boy to a perfect medium-rare, but let’s just say that Travis had a few too many Super Bowl beers and might have left it on the grill for an extra minute ;-). Regardless, it was still delicious cooked medium and eaten with approximately 3 lbs. of chips and guac.

Grilled Skirt Steak Marinade Recipe

 

Grilled Skirt Steak Marinade
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1.5 teaspoons chile powder
  • 1.5 teaspoons brown sugar
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup Tablespoons fresh lime juice
  • 1 Tablespoon vegetable oil
  • 1½ lbs skirt steak, trimmed of excess fat
Instructions
  1. In a small bowl combine the chili powder through ground pepper. Add the lime juice and oil and mix well. Rub the marinade (which will be more like a paste) thoroughly over the steak and allow to marinate for at least 30 minutes or up to 8 hours.
  2. Grill the steak over direct high heat for 4-6 minutes per side, depending on thickness. Medium-rare should register to 130-135 degrees F on a meat thermometer.
Notes
 

Beef and Lamb Gluten-Free Grilling Main Meal Salad

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans

When I got back from Boston on Monday, Travis told me he bought all of the ingredients to make our favorite steak salad. I was so excited because we had not had it in months.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

We started making this steak salad a little over a year ago after trying something similar at one of our favorite restaurants in Santa Monica, The Library Ale House. As I am sure you could have guessed from the name, we love the Ale House for their great selection of beer and wine. They also make a mean burger, but we usually opt for their steak salad instead. It has everything you could want in a salad – bold flavors, fresh ingredients, contrasting textures, and a serious dose of protein.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

When I set out to recreate this at home, I made some changes to better suit my taste buds. I subbed green beans for asparagus, used sweet potatoes instead of yukon gold potatoes, and seasoned the steak with my favorite spice rub from Serious Eats. The result? Absolutely AMAZING.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

Don’t be turned off by the number of ingredients below. If you’re a steak-lover, then I guarantee it is all worth it! This recipe serves 4, but feel free to make extras because leftovers are great for lunch the next day (I even eat the steak cold and love it!).

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

 

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
For the Steak
For the Salad
  • 1lb sweet potatoes, cut into ½ inch cubes
  • 1 Tablespoon olive oil
  • 1 teaspoon chili powder
  • 6 cups mixed greens
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup green beans, ends trimmed and steamed
  • ¼ cup shaved parmesan
For the Mustard Dressing
  • ⅓ cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon dijon
  • 1 teaspoon honey
  • ¾ teaspoon Worcestershire sauce
  • Salt and Pepper
Instructions
  1. Preheat the oven to 450 degrees F. Combine the sweet potatoes with the olive oil, chili powder, and salt and pepper to taste. Roast in the oven for 40 minutes, flipping half way through. Remove from the oven and allow to set aside.
  2. Season the steak with a seasoning of choice. Heat a grill or grill pan over medium high heat. Grill the steak for 3-4 minutes on each side, until medium. Remove the steak from the grill and allow it to rest for 5 minutes. After it has rested, slice the steak into 1 inch think slices against the grain.
  3. Prepare the dressing by whisking together all dressing ingredients in a small bowl.
  4. Prepare the salad. Divide the mixed greens among four salad bowls. Top each with the cherry tomatoes, green beans, roasted sweet potatoes, and shaved parmesan. Then add 3-4 slices of the steak and drizzle with dressing.
 

 

 

Gluten-Free Grilling Side Dish

Grilled Romaine with Lemon and Parmesan

Chances are you’ll be grilling this weekend, am I right? So why not grill something a little outside the box…something that is sure to please everyone’s tastebuds: grilled romaine!

The first time I tried grilled romaine was in Philadelphia during college. The food scene in Philly is incredible and I feel so lucky that I got to experience it for four years. I actually think Philadelphia was a BIG influence on my passion for food and cooking, as it constantly encouraged me to try new cuisines and flavors.

My first grilled romaine experience was at a tiny BYOB restaurant on South St. in Philly. The romaine was a special on the menu that night and the waitress urged us to try it.  I have to admit, I was hesitant at first. Why would you grill lettuce? Wouldn’t that make it wilt or burn? Ooooooooh boy, was I wrong! It was simply incredible – charred to perfection and unlike anything I’ve ever had.

Grilled Romaine with Lemon and Parmesan Recipe

Surprisingly, I haven’t had grilled romaine since that one experience in Philly. This weekend Travis and I were at Whole Foods browsing the many Fourth of July specials. There were large bunches of organic romaine on sale, so we grabbed one and threw it into our shopping cart. All of a sudden I had flashbacks to that incredible grilled romaine from college, and I knew I had to recreate it that night.

This healthy side dish couldn’t be easier! If your romaine comes with extra leafy greens on the outside, simply pull those off and save them for a salad later in the week.  Slice the romaine heart in half and brush each half with extra-virgin olive oil. Then season with salt, pepper, and garlic powder and throw them on the grill for about 3 minutes total.  Without blinking an eye, you have a very low calorie side dish in a matter of minutes! I decided to add a squeeze of lemon juice and a sprinkling of Parmesan cheese for added flavor, but the romaine is simply delicious on it’s own, too.

Grilled Romaine with Lemon and Parmesan Recipe

We paired our romaine with juicy grilled steak, but it would be great with burgers, chicken, fish, or whatever else you are grilling up this weekend! So easy and healthy!

 

Grilled Romaine with Lemon and Parmesan
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 1 Large head of romaine lettuce
  • Extra-virgin olive oil
  • ½ teaspoon garlic powder
  • Salt and pepper
  • 1 Tablespoon lemon juice
  • 1 Tablespoon Parmesan (grated or shredded)
Instructions
  1. If your romaine has extra loose leaves on the top and outer layers, remove these leaves and save them for a salad or another use. Rinse the romaine well, making sure to remove any dirt. Cut the romaine in half, vertically.
  2. Place the romaine pieces flat side down on a large cutting board. Brush the rounded backs of the romaine with olive oil. Sprinkle with the garlic powder, salt, and pepper. Flip over and repeat on the other side.
  3. Grill the romaine on three separate sides (like a triangle): first, place the romaine flat side down on a hot grill in direct heat. After about 1 minute, turn the romaine so it lays on half of the rounded side and grill for an additional minute. Complete on the final part of the curved side. Be careful - the romaine cooks quickly so do not walk away from the grill during this process.
  4. Remove the romaine from the grill and place it on a large serving platter. Squeeze the lemon juice over the romaine and sprinkle with Parmesan. Serve immediately.
 

Grilling Main Meal Poultry

Tandoori Chicken

I have a new delicious chicken recipe for you! The past few weeks in LA have been particularly warm, so Travis and I decided it was a great excuse to use the grill last Saturday night.

Tandoori Chicken Recipe

We made this delicious Tandoori Chicken that I adapted from an old Food and Wine issue. Recently, I’ve been making mostly slow cooker meals and stir frys with chicken, but for this meal I was craving that special charred flavor that only comes from the grill.

Tandoori Chicken Recipe

A heck of a lot of spices go onto this chicken, so make sure your spice cabinet is well-stocked.  Spices are one of my biggest tips to new cooks. I’ve spoken to lots of friends who decide not to make a dish just because they don’t have the spices OR they make the dish, leave the spices out, and then complain that it was nothing special. Well…..duh! A key component was missing!

Invest in a wide variety of spices, my friends! First of all, they last forever, so it is money well spent AND they make such a difference in the flavors of the dish. When I’m in my creative moods in the kitchen, I love opening up our spice cabinet, pulling out lots of different jars and sprinkling a little bit of this and that into my dish. It’s so fun and I love the way it makes my kitchen smell.

Tandoori Chicken Recipe

I chose to marinate the chicken for a few hours before we threw it on the grill just to ensure it was nice and juicy, but if you’re short on time this is optional.

Tandoori Chicken Recipe

I loved how crispy the skin got on the grill. The level of spice suited my taste buds, but if you prefer extra heat, try adding additional cayenne pepper.

I decided to make a mild side dish because I didn’t want anything to overpower the chicken. I made a less-sweet version of these glazed carrots by cutting the honey in half and adding some freshly grated ginger to pair with the ginger in the chicken.

 

Tandoori Chicken
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 Tablespoon plus 1 teaspoon garam masala
  • 1 Tablespoon cumin
  • 1 Tablespoon sweet paprika
  • 1 Tablespoon coriander
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cayenne
  • ⅓ cup fat-free greek yogurt
  • 1.5 Tablespoons fresh lemon juice
  • 4 large garlic cloves, minced
  • 1 Tablespoon finely grated fresh ginger
  • 2 Tablespoons canola or vegetable oil
  • 6 large chicken legs or 12 chicken drumsticks (about 4 lbs)
  • Salt and pepper
  • Cilantro, chopped (for serving)
Instructions
  1. Heat a small skillet over medium-low heat. Toast the seven spices (garam masala through cayenne) until they are fragrant, 3 minutes. Transfer the spices to a medium bowl to cool. Stir in the greek yogurt, lemon juice, garlic, ginger and canola oil.
  2. Using a serrated knife, make 3 slashes in each chicken leg (or drumstick). Place the chicken legs in a large bowl and season with salt and pepper. Then add the spiced yogurt mixture and rub it all over each chicken leg. Cover the bowl with plastic wrap and marinate in the fridge for 2 hours (optional, but this ensures more flavorful and moister chicken).
  3. Cooking on a charcoal grill: Heat a charcoal grill to medium heat. Cook the chicken over indirect heat for 20-25 minutes, flipping once halfway.
  4. Cooking in the oven: Preheat oven to 450 degrees F and set a rack on a large baking sheet ( the rack ensures that the bottom of the chicken gets crispy as well). Arrange the chicken legs on the rack and roast for 30-35 minutes until the skin is golden brown and the chicken is cooked through. For even crispier chicken, after it is cooked through, set the broiler to HIGH and place the chicken on the top tack. Roast for an additional 4 minutes until the skin is nicely crisp.
 

Gluten-Free Grilling Main Meal Poultry

Grilled Chicken Kebabs with Cilantro, Garlic, and Garam Masala

This has got to be my favorite chicken marinade.

It makes boring old boneless, skinless chicken breasts just so juicy and flavorful.

I’ve been making it for awhile now (even before I had a grill and only used my grill pan).

Grilled Chicken Kebabs with Cilantro, Garlic, and Garam Masala Recipe

I bought my first jar of Garam Masala back in college when I was making an authentic Indian dish. For a long time it sat behind all of my spices because I couldn’t find much use for it.

I obviously wasn’t thinking creatively enough because Garam Masala can add so much flavor and good “spice” to a dish (I put spice in quotes there because when used in small amounts it certainly does not make your food too hot). If you take a big whiff, you get hints of cinnamon, cumin, and garlic. This jar has slowly crept to the front of my spices and gets a lot more love these days.

It is definitely worth acquiring a jar of Garam Masala. I purchased mine at Whole Foods, but you can also find it online and at specialty markets.

Grilled Chicken Kebabs with Cilantro, Garlic, and Garam Masala Recipe

This recipe is adapted from one of my favorite cookbooks, America’s Test Kitchen: The New Best Recipe. It can also be used on lamb, so it’s really quite versatile.

Grilled Chicken Kebabs with Cilantro, Garlic, and Garam Masala Recipe

I typically eat these kebabs with some combination of hummus, tzatziki, brown rice, grilled veggies, etc.

If you marinate the chicken the night before or even in the morning before work, it makes weeknight dinners a total breeze! Just throw these skewers on the grill and you are good to go!

 

Grilled Chicken Kebabs with Cilantro, Garlic, and Garam Masala
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ½ cup packed fresh cilantro leaves, rinsed
  • ¼ cup raisins
  • 2 large garlic cloves
  • juice of 1 lemon (about 1.5 Tablespoons)
  • ¼ cup olive oil
  • ½ teaspoon Garam Masala
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 lb boneless, skinless chicken breast, cut into 1.5" cubes***
  • 7-8 metal skewers (or bamboo skewers soaked in water for at least 30 minutes before grilling)
Instructions
  1. Combine all ingredients besides the chicken in the bowl of a food processor fitted with a metal blade. Process until smooth for about 30 seconds. Stop the blade, remove the lit and scrape down the sides of the bowl with a rubber spatula. Return the lid and process again for an additional 20-30 seconds until the ingredients are well blended.
  2. Place the chicken cubes in a medium bowl and pour the cilantro mixture over the chicken. Mix around to thoroughly cover the chicken with the marinade. Cover the bowl and place it in the fridge to marinate for at least an hour (the longer the better - overnight is the best).
  3. Remove the chicken from the fridge. Skewer the pieces onto the metal or bamboo skewers, making sure to leave a small amount of space between the chicken pieces (you do not want the chicken pieces to touch to ensure the flame from the grill can reach all sides of the pieces). Grill uncovered on medium heat until the meat is well browned all over, about 8 minutes.
Notes
**Alternatively you can cut the chicken as cutlets and cook the pieces on a grill pan or skillet without the skewers.
 

Beef and Lamb Grilling

Grilled Ground Beef Kebabs (Kofta)

I hope everyone had a wonderful and relaxing Labor Day weekend. I can’t decide what is better – having that extra day to relax OR having a short work week. What do you think?

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Did you grill this weekend? Ever since we got our new Weber Grill two weeks ago, we have grilled almost every night. We can’t get enough of it!

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Up until now we haven’t had room for a grill, so we always used our favorite Lodge cast-iron grill pan. I love the grill pan and it does have it’s advantages (e.g. it is much faster to heat up than the charcoal grill). But, given the opportunity (and provided I have enough patience that evening to let the grill heat up) I think going forward we will always opt for the grill. That yummy charcoal flavor on beef, steak, shrimp, corn is really incomparable.

Grilled Ground Beef Kebabs (Kofta)

These grilled ground beef kebabs were a last minute creation. I was really not in the mood for a burger (I had In ‘N Out the day before – and let’s be real people, you just can’t outdo In-N-Out), so we decided to use our ground beef to make something different.

I honestly did not know what to expect – but, HOLY SMOKES, these were out of this world. They were even better than the beef kebabs I had on my birthday dinner (and we went to a very authentic Mediterranean restaurant)!

The ingredients are very simple, and I will bet you already have most of them. It is the combination of spices and the delicious grilled char that really makes these special.

Grilled Ground Beef Kebabs (Kofta)

They grill up quickly, so be sure to watch them to make sure they do not overcook.

Grilled Ground Beef Kebabs (Kofta)

We ate ours with grilled onion and pepper kebabs, grilled corn on the cob, and roasted red pepper hummus for dipping. I hope you enjoy these as much as we did!

 

Grilled Ground Beef Kebabs (Kofta)
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 lb. lean ground beef (we used 93/7 from Whole Foods)
  • ¼ cup low-fat plain Greek yogurt
  • ½ egg, lightly beaten
  • 2 Tablespoons chopped fresh cilantro
  • 2 Tablespoons chopped fresh parsley
  • 3 Tablespoons chopped onion
  • 3 garlic gloves, minced
  • 1 Tablespoon coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • pinch teaspoon cayenne pepper
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 5-6 bamboo skewers, soaked in water for 30 minutes
Instructions
  1. Combine all ingredients (ground beef through ground black pepper) in a large bowl. Mix until thoroughly combined.
  2. Separate the mixture into 5-6 balls. Roll each into a log about 1.5 inches thick and 5-6 inches long. Insert a skewer through each log. Place on a baking sheet or cutting board and refrigerate for 30 minutes (this part is important to ensure the meat holds together when they are grilled).
  3. Heat a charcoal grill to medium-high heat. Grill the kebabs for 3-4 minutes on first side and then flip and grill for an additional 3 minutes, making sure to watch them as to not overcook. Remove from grill and serve immediately with hummus and/or tzatiki.
 

Grilling Main Meal Poultry Turkey

Asian Turkey Burgers

What’s your general thought on turkey burgers?  Are you someone who finds them dry and tasteless? Ya, me too.  I try to opt for turkey burgers whenever I can, but so often I end disappointed by the taste, texture, or crazy amount of added salt.

Well, this recipe for Asian Turkey Burgers is totally different.  These burgers have a ton of flavor and are so easy to make. For a moister turkey burger, it is always better to go with a good quality ground turkey with a little bit of fat (85% lean is great). Trust me, much better than the 99% lean.

Pro tip: Check the sodium content of the ground turkey you buy. Often the levels are high, which won’t taste great with the added soy sauce in this recipe. If you can’t find a low- sodium ground turkey, I would definitely go with a low-sodium soy sauce (or simply cut back on the soy sauce) for this recipe.

Asian Turkey Burgers Recipe

I served mine on a whole wheat bun with lettuce, tomato and a little bit of Sriracha! These would also go great with a side of Crispy Sweet Potato Fries.

 

Asian Turkey Burgers
 
Prep time
Cook time
Total time
 
Serves: 2-4
Ingredients
  • ¾ lb ground turkey
  • 1.5 T cilantro, chopped
  • ¼ cup whole wheat bread crumbs
  • 1 large clove garlic, minced
  • 1 T soy sauce
  • 2 scallions, finely chopped
  • 1.5 teaspoons sesame oil
  • 1.5 teaspoons freshly grated ginger
  • pinch red pepper flakes (optional for spicier taste)
  • Whole Wheat hamburger buns
  • Lettuce and tomato
  • Sriracha for serving
Instructions
  1. In a large bowl combine all of the ingredients with your hands. Form into 2-4 patties.
  2. Grill (or cook on a stove top if you don’t have a grill) on each side for about 5-7 minutes until a meat thermometer registers 165 degrees.
  3. Serve on a bun with lettuce, tomato, and a little bit of Sriracha.
 

Grilling Main Meal

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts

Sometimes there is nothing better than a slice of pizza.  Even when you have it 3+ times a week…which is what I have been doing the past few weeks.

Too much? Nahh, I haven’t grown sick of yet because it has all been homemade and I’ve tried so many different dough recipes and topping combos.

During the summer vegetables are so fresh and taste delicious raw. For this pizza I used fresh tomatoes from my neighbor’s garden.  They were so sweet and tasted perfect without any salt or pepper.  If you don’t have great tomatoes where you are , or if you are making this during an off-season I recommend roasting the tomatoes in the oven first to maximize their flavor.

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts Recipe

This is so easy and requires very few ingredients. This time, I bought pre made whole wheat pizza dough, because I was in a hurry, but usually I like to make my own and I will be posting my recipe soon!

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts Recipe

In the summer I avoid turning on the oven so, I decided to put this pizza on the grill. However, if you choose to use the oven, the pizza will be just as great. Just make sure to use a pizza stone or cast-iron pan.

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts Recipe

The end result tastes so fresh and the combo of parmesan and mozzarella makes this extra yummy!

 

Grilled Pizza with Spinach, Tomatoes, and Pine Nuts
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 package or recipe whole wheat pizza dough
  • Olive oil
  • 3 garlic cloves, minced
  • 1 package (8-10 oz) baby spinach
  • 3 Tomatoes, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup grated Parmesan cheese
  • ½ cup Mozzarella cheese, cut into slices
  • ⅛ cup pine nuts, toasted
  • Leaves of fresh Basil (for serving)
Instructions
  1. In a pan, heat a small amount of olive oil and saute the baby spinach with the minced garlic. When completely cooked, take the pan off the heat and allow the spinach to cool. When cool, squeeze the spinach dry of any excess liquid.  Then, move the spinach to a cutting board and chop.
  2. Roll the pizza dough into your desired thickness, using a rolling pin or an empty wine bottle. Placing extra flour on your surface and on the rolling pin will prevent the dough from sticking. Move the dough onto a lightly floured baking sheet (that will fit on top of the grill). If using a pizza stone, put the dough on the stone and heat the oven to 500 degrees.
  3. Sprinkle the dough with a small amount of olive oil. Place the chopped spinach on the dough, then the tomatoes, then the parmesan, mozzarella, and pine nuts.  Season with salt and pepper.
  4. Place the baking sheet with the pizza on the grill and bake for 8-10 minutes, until brown, crisp, and bubbling. Remove the pizza from the grill / oven, and place a few leaves of fresh basil on top. Cut into slices and serve warm.