Grilled BBQ Chicken Pizza

I know I already have a BBQ Chicken Pizza on this blog, but I wanted to try it again with the grill.

I just love spraying the grill and unrolling the pizza dough on to it, because it makes for a beautiful piece of bread.  But take it off of your grill prior to topping it to prevent burning...So you need:  2 cans of pizza dough, 1 bottle of your fave bbq sauce, 4 cups cheese, 2 chicken breast boiled, and cubed, and whatever toppings you prefer.

I used cheddar on this recipe and the kids liked it better.  

Myself?  I prefer a nice white, soft cheese.

I went out and picked the garden, & except for the onion, added a few veggies and fresh jalapenos to the 2 boiled and chopped chicken breast.  

Then along with some olive oil, and a few tablespoons of BBQ sauce, 

I heated it  in a sauce pan prior to topping the pizza bread. 

Take your bread and spread with BBQ sauce, top with cheese, add warmed veggies and chicken from the pan and replace onto the grill on INDIRECT flame and close the lid until cheese is melted.   Served immediately! 

Grilled Zucchini

Ok, so here is the deal.  We have a garden, but Texas is in a drought and apparently only zucchinis grow during a drought.  So I have made bread, casseroles, fried, baked and NOW grilled zucchini.  No recipe but just winging it as I often do.  Here's how it went as I walked out to the garden...

"Crap! MORE zucchini?  DIE DIE DIE!!!!"

Then I picked it and apologized to it. 

As you can see I sliced it into relatively thick slices, seasoned it with Italian seasoning, and grilled it on both sides until it was almost cooked throughout. While it was cooking I threw 

a few pieces of bacon on the grill and when they were almost done I laid a piece on top.

Afterwards, I took a few cherry tomatoes & some Laughing Cow Creamy Swiss and topped 

Then I turned the grill off and left it until I got the meat and bread ready.  As you can see the cheese did not exactly melt but I just took a spoon and spread it out.  Turned out quite yummy after salt and peppering. 

Sarcasm Note:  Next summer I hope to have JUST zucchini in my garden!

Creamy Chicken Pockets and Baked Broccoli

Ingredients:  

2 cups cooked chicken, 3 oz softened cream cheese, 3 T melted butter, 4 T cream of chicken soup, 1/4 cup of chives, salt and pepper to taste.  (I am cooking for boys so I added a medium cooked potato)  & 2 cans of crescent rolls 

Directions:  

Chop the chicken into small bits, add remaining ingredients and get ready to load the crescents!  I have a magic way to roll them that I will share with ONLY you...

So, you lay out your crescent and place some of the mixture at the wide end.  Then take that little point and wrap it around the mixture toward you. Then...

Take the edge furthest away from you and place it over the mixture so that you only have the one point left closest to you.  Then....

Close that bad boys up and lay it folded side down on a greased cookie sheet.

 

This is the best broccoli ever...

All you do is pull it apart, lay it on a piece of foil.  Sprinkle with olive oil,

and some lemon juice and salt and pepper. 

Bake both at 375 degrees for 20 minutes or until your pockets are golden brown.

(Serve with a little fresh corn and you have a great and well rounded meal)

Sarcasm Note:  I love it when I have a meal planned and something is gone because one of my boys ate it.  I mean I LOVE IT when that happens.  **Notice there are only 8 pockets and NOT 16 for lack of crescents!