BBQ Grilled Pizza/Pizza Dough

Preheat grill to medium-high heat with the lid shut. While the grill is heating, make your dough (recipe below) and get all of your toppings ready. You need to have everything ready to go when you start cooking the dough, because it goes fast once you start. It's easiest if you put all of your toppings on a platter next to the grill. Roll out your dough with a rolling pin and brush (or spray) one side of it with olive oil. Place that side down on the grill and shut the lid immediately. It will probably take 5 minutes or less to cook that side, but make sure to leave the lid shut for most of that time, so the grill will cook the dough all the way through. If the dough is cooking too fast and hot, move the pizza off the direct heat. You want nice brown grill marks, without burning it.

Before you flip it, brush (or spray) a little olive oil on the other side. As soon as you flip it, quickly add the toppings and shut the lid. The bottom side will cook really fast, so if the toppings are not warmed/melted, but the crust is cooked, move it to the top rack away from direct heat, and close the lid until done.

You don't need as many toppings when grilling as normal pizza because the grill gives it such a great flavor, you don't want to overpower it with toppings.

Pizza Dough

5 1/4 cups unbleached flour
1/4 cup sugar
1 1/2 tsp. salt
1 Tblsp. + 1 1/2 tsp. SAF instant yeast
1 Tblsp. + 1 1/2 tsp. liquid lecithin
2 cups hot tap water

Mix in electric mixer for 1 minute. Check for dough consistency. Add water if needed. Knead for 5 more minutes in mixer. Do NOT add more flour. Cut into desired amount of pieces for how many pizzas you want to make. Roll into desired shape. Cook. This recipe will make two medium sized pizza or several personal pizzas.

Philly Cheesesteak Sandwiches

1 lb. thinly sliced deli roast beef
1 medium onion, diced
1 green pepper, diced
2 tblsp. butter
sliced swiss cheese
hoagie buns
mayonnaise
mushrooms, sliced (optional)

Melt butter in medium frying pan. Add onions and peppers and cook over medium heat until tender. Add roast beef and cook until warm. Reduce heat to low and place one layer of swiss cheese over the top. Meanwhile toast the buns in the oven.

Spread mayo on the buns and top with everything else. Serve immediately.

Refried Beans

This recipe is a freezer recipe and yields 10 cups of refried beans

2 onions, peeled and chopped
6 cups dried pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped (optional)
1 cup crumbled bacon (I used the real bacon bits from Costco)
3 Tblsp. minced garlic
1-2 tsp. salt
3 tsp. fresh ground pepper
1/2 tsp. ground cumin
16 to 18 cups water (for more flavor, use half unsalted chicken broth and half water)
salt and pepper to taste

Place onions, rinsed beans, jalapeno, garlic, salt, pepper, and cumin in a slow cooker. Pour in water and stir to combine. Cook on high for 8 hours.

Once the beans are cooked, beat them in the slow cooker with an electric beater, adding water as needed to attain desired consistency.

When beans have cooled, add salt and pepper to taste and place in freezer bags, then label and freeze.

Lemon Parmesan Pasta

1 pound dry fettuccini (it seems like I only used about 1/2 pound)
1 cup heavy cream
1/2 Tblsp. butter
1 Tblsp. lemon zest
Juice of one lemon
1 cup grated Parmesan cheese
Salt and pepper, to taste
Chicken, grilled (optional)

Prepare pasta according to package directions. While pasta is cooking, heat cream in a heavy saucepan over medium heat. Add butter and stir. Add lemon zest and juice. Bring to a boil. Reduce heat to low and stir in Parmesan cheese until melted. Add salt and pepper to taste. Drain pasta, place in a large serving bowl, and pour sauce over top. Stir well to coat noodles. Cut chicken into strips, and place on top of pasta, if desired.