4 cups cauliflower rice (make from whole cauliflower in food processor)
8 oz diced chicken breast (or your favorite meat/protein) tossed in 1 tsp oil
1 cup fresh or frozen green peas
1 cup diced carrots
1 cup diced onion
2 cloves minced garlic
1 tablespoon sesame oil
2-3 tablespoons soy sauce
2 beaten eggs
Preheat your Kamado Joe to about 400 degrees in the dome. Place the cast iron wok on the lower position with the accessory rack and let the wok preheat with the grill.
Brown the chicken in the wok, remove and set aside. Add the sesame oil and saute the onions and the carrots until the carrots soften, about 5 minutes. Add the garlic and continue stirring for about one minute. Add the cauliflower rice and stir constantly for 5-6 minutes. Add the peas and stir for another minute or two. Add the chicken back to the wok and mix completely. Push the mixture to the back of the wok and add the beaten eggs. Cook the eggs and mix with the rice. Add the soy sauce and stir for another minute or two. Remove from the wok and serve hot!
I recently started using the MyFitnessPal app to track my food and calorie intake. Their blog has some interesting recipes pop up occasionally. I saw this one come up a few days ago for Turkey Taco Soup and I wanted to give it at try. My girlfriend won't eat turkey so I substituted lean ground beef in this recipe... the Ingredients and nutritional information are as follows:
I heated up my stock pot and then added the olive oil. I put in the onions and sauteed them for about 5 minutes. Then I added the garlic and green peppers and sauteed for another minute or so. Then in with the ground beef until it was browned, stirring constantly. After that, I added the rest of the ingredients, brought it to a boil and then reduced to a simmer with the lid on. I tasted this after simmering covered for about 20 minutes and decided it needed a little additional salt. I added 1 teaspoon of salt and maybe a quarter teaspoon cracked black pepper and let it simmer some more.
One serving of this is about 2 cups, so a meal for me is about 1.5 servings or 3 cups....
You can garnish this with tortilla chips, green onions, cheese, sour cream or anything else you might like. The flavor of this one is pretty good!
Note: The Bush item is Black Beans and this recipe also measured out to 5 2-cup servings which would make it 420 calories per serving...
I have been experimenting again with another high temperature compatible pizza crust and got a great result with this one. I cooked this pizza in my Blackstone oven at 1000°F for 90 seconds to perfection!
This recipe makes one medium to large pizza...
260 grams flour (I used King Arthur Pizza Blend)
156 grams lukewarm water
5.2 grams salt\
5.2 grams sugar
2 tsp active dry yeast
I also added about a teaspoon each of onion powder and granulated garlic. This is optional but it brings a great flavor to this crust.
Dissolve the yeast and sugar in the lukewarm water and let sit for 10-15 minutes. Add the flour and the salt and mix completely by hand for just a few minutes until there is no dry dough left. Place the dough in a covered container on the counter. Every 15 minutes for the first hour, stretch and fold the dough over itself a few times. After the first hour, form a dough ball and let rise for another 60 to 90 minutes.
Form your pizza crust either by hand or roll it out with a rolling pin to make it as thin as possible. Add a light layer of sauce and toppings and cook!
Here's the video of this cook along with a demo of the Blackstone pizza oven:
If you are looking for a super side dish to serve at your next barbecue meal, look no further! Try this fantastic pepperoni potatoes au gratin recipe!
3 thinly sliced russet potatoes 2 cups milk 3 tablespoons unsalted butter 3 tablespoons all purpose flour 1 tablespoon granulated garlic or garlic powder 1 tablespoon onion powder 1 dash black pepper 1/2 teaspoon salt 1/2 cup grated parmesan cheese 3-4 cups grated cheddar cheese
Preheat your grill to 400°F.
In a small saucepan, melt the butter over medium heat. Add the salt and flour and increase heat to medium high. Wisk constantly until the mixture turns light brown in color. Add the milk, garlic powder, onion powder, and black pepper and bring just shy of a simmer. Remove from heat and set aside.
In an oiled 10" cast iron pan, place a layer of potatoes on the bottom. Sprinkle on some parmesan and cheddar cheese. Repeat layers until all the potatoes are in place. Pour in the milk and butter mixture. Top with another layer of cheddar cheese (and pepperoni if desired).
Place on the grill uncovered for 15 minutes. After 15 minutes, cover loosely with foil and cook for another 45 minutes. Remove the foil and cook for a few additional minutes or until the top looks as brown as you might like.
Remove from the grill and let cook 10-15 minutes and serve!
It's time to pull out your pizza stone and build this amazing Stromboli! This recipe is easy, fun, and can be used as a meal or as game day / appetizer food. Give it a whirl!
2 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 cup lukewarm water (110°F)
1 1/4 teaspoon instant dry yeast
1 1/2 tsp sugar
1 1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp italian seasoning blend
Combine the warm water, yeast, and sugar in the mixing bowl of a stand mixer. Let sit for 10-15 minutes to dissolve the yeast. Combine the rest of the ingredients in a mixing bowl and mix thoroughly. Add to the mixing bowl and mix slowly with the dough hook for a minute or two until the dough comes together. Speed up the mixer and mix until a dough ball forms and the dough pulls away cleanly from the sides of the bowl.
Transfer the dough ball to a greased bowl and cover with plastic wrap. Let rise for one hour.
Preheat your Kamado Joe to 400-425°F and set up for pizza cooking with the accessory rack in the top position with the heat deflector and the pizza stone on the rack.
Transfer the dough ball to a floured surface and press out into a 10x14" rectangle.
Add a thin layer of tomato sauce and any of your favorite pizza toppings, leaving the edges of the dough clean. Roll the the stromboli from the long side like a jelly roll and pinch the seams and ends together. Spray with a thin coat of cooking oil and cover with plastic wrap and let rise for another 45 minutes.
Transfer the stromboli to a sheet of parchment paper and place it on the pizza stone on the grill. Baste with an egg wash of one egg and one tablespoon of water and let cook for 30-35 minutes until golden brown.
Remove from the grill and let rest for 10-15 minutes before slicing and serving!