Grilled Butternut Squash Pizza.

Our garden produced lots and lots of butternut squash this past growing season.  So many, in fact, that they killed off my pepper and pea plants, smoothered my cucumbers, and threatened the basil.  Fast forward to the actual harvest season...turns out there was even more squash that I could see previously.  That means way too much butternut squash.

And now I'm faced with using all that squash.  And, really, what better way to use some than on pizza!?  Not only did I get to take advantage of using a squash with this recipe, but I also grilled a pizza.  This is something that I've had on my "do to" list for way too long.

Grilled Butternut Squash Pizza.
(Recipe Adapted from The Kitchen Illiterate)
1 pizza crust (I made my own)
1/2 butternut squash (peeled and cut into small squares...I ended up with 3 cups)
1 tablespoon garlic infusion grape seed oil (or olive oil)
1 teaspoon dried oregano
2 teaspoons dried garlic
1/2 teaspoon salt
1/2 teaspoon fresh pepper
1/2 teaspoon dried sage
1 1/2 cup mozzarella (shredded)
1 lb onions (caramelized - following a recipe such as this)
4 slices bacon (prepared)

Toss squash with oil and seasonings.  Roast in a 550 degree oven for 20 minutes.  Remove from oven, allow to cool slightly, and mash with a fork.  Evenly spread the squash oven pizza crust and then cover with 1 cup cheese.  Distribute onions and bacon evenly on top of that.  Finally sprinkle remaining cheese and cook on a charcoal grill.

Soooo...I'm not an expert nor do I really even know how to grill a pizza.  For best results you may want to google it and secure a gas grill.  We used charcoal and the crust burnt to a crisp.  So much so that I peeled the bottom of some of the pieces :)

In my case I had my husband grill both sides of the crust...just a couple minutes on each side and then I prepared the pizza and we returned it to the grill for about 7 minutes...the cheese did not melt as much as I would have liked...but it was still melty and delicious!  (This may not be an issue with a gas grill...remember my crust was black and crispy in less than 7 minutes!!)

And if you are not up for grilling a pizza, I recommend making this pizza in the oven!  And I know that it turned out good because my husband had seconds.  He only does this with things he really likes!

Potato Pockets.

Even though we are experiencing winter weather in Wisconsin right now, it is still grilling weather!!  And who doesn't love baked beans and potatoes with your grilled brats, hamburgers, steaks, shrimp, or chicken!?  Plus, these do not require washing any dishes other than a knife.

Potato Pockets.
(Recipe by Me)
4 small/medium sized potatoes
8 slices of onion
2 tablespoons butter
Sprinkle of dried garlic, salt, pepper

Tear off 4 pieces of alumnimum foil and top each with 1/2 tablespoon of butter.  Slice potatoes and onions into thin pieces and place on top each piece of foil.  Sprinkle with dried garlic, salt, and pepper to taste.  Fold the foil over the potato mixture.  Place on a hot grill for about 15-20 minutes.  Serve hot.

                                  

Much like American Fries or fried potatoes some of your potatoes will get crispy and some with stay soft.  Perfect combination for a delicious side to any grilled meal!

Garlic Pepper Grilled Shrimp.

I have always been a fan of Tastefully Simple. In recent years it has been their seasonings that I can't live without! The Garlic Garlic. The Bacon Bacon. The Onion Onion. The Seasoned Salt. Dried Tomato & Basil Pesto. And new this season - Garlic Pepper Seasoning.

And with the garlic pepper I created this masterpiece! Ah-mazing shrimp!!! It for sure ties with the grilled shrimp I made last year. It might even become the leader because it is so easy.

Garlic Pepper Grilled Shrimp

(Recipe by Mom Taught Us)

1 pound shrimp (pre-cooked or raw)

1 tablespoon garlic pepper seasoning (from Tastefully Simple)

1 tablespoon roasted garlic infused grape seed or olive oil

1 tablespoon lemon juice

Combine all the ingredients and grill (until heated through or cooked through) in an aluminum foil pan. Enjoy!

That's it! I told you it was easy! So simple and tasty!

And if you are wondering where to get your hands on some of the garlic pepper you are in luck! Heidi is now selling Tastefully Simple! All you have to do is leave a comment or send Heidi a message and she hook you up with this or any other products.

In honor of Heidi kicking off her business we are hosting a give away! Leave a comment on this post and you will be entered into a drawing for a free bottle of the garlic pepper seasoning!

Stuffed Burgers.

My husband made a New Year's Resolution to grill out every month. Mind you we live in Wisconsin! It's been fabulous though! As the rest of the world starts thinking about their first spring grill let me tell you about stuffed burgers.

This is something my mom would make periodically.

Start by preparing a thin patty...top with onion and cheese...prepare a second thin patty and place on top of your onion and cheese. Ensure meat seals the goods together.

Grill as you normally would! So.Easy. So.Tasty.

Hearty Tortellini Soup.

No picture today. Soup is hard to photograph! If you have any tips, please share.

This soup was awesome for two reasons - it allowed me to use up some bratwurst we had leftover from out latest "grill out" and it tasted great!

Hearty Tortellini Soup

Adapted from Taste of Home

6 brats (could use pre-cooked, cook just for the purpose, or use leftovers)

1 quart water

2 quarts italian-seasoned tomatoes

1 packet lipton onion soup mix combined with one cup water

1 cup frozen cut green beans

1 cup frozen cut carrots

1 cup dried spinach (I had some dried from last summer's garden. You could also use fresh or omit altogether)

1/4 cup sugar

1 tsp garlic

2 cups cheese tortellini (prepared according to package directions)

Cut brats in bite-size pieces. Place in soup kettle with all other ingredients except tortellini. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Uncover and add tortellini.

Then enjoy.

You must keep in mind that I am not a huge soup-person, but I thought this soup was delicious. I ate it for lunch almost every day this week. I even made my aunt eat some and she said it was good. My husband and his farmer intern also liked it. Make it; you'll like it!

Grilled Shrimp.

In an effort for minimal use of the stove during the heatwave we are experiencing we spent the weekend 'grilling out.' I was most excited to have this shrimp. I started with 2 pounds of shrimp (worked well with both pre-cooked and un-cooked shrimp) and marinated them all day.

Threw some foil down on the grill and plopped these babies on there. For the shrimp that was pre-cooked we only kept them on long enough to heat up and get a bit of grill flavor. For the shrimp that was uncooked we kept them on about 10 minutes (5 each side) - or until they are done.

Grilled Shrimp Marinate

1 cup olive oil

1/2 cup lemon juice

3 cloves of garlic (minced)

2 tablespoons parsley

2 tablespoons tomato paste

2 teaspoons oregano

1/2 tsp crushed red pepper

1 tablespoon tastefully simple green tea peppercorn seasoning

So delicious, so easy, and so good!! I need to pick up some more shrimp the next time I am at the grocery store!