White BBQ Chicken Pizza with garlic chips and homemade onion straws

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White BBQ Chicken Pizza with garlic chips and homemade onion straws

  • Author: Kelly Cahoon
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Description

BEST.PIZZA.EVER. My husband is a lover of pizza, so I test pizza recipes out more often than id like to admit. (BTW brussels sprouts on pizza is not wonderful..) BUT this recipe is pure perfection guys. It has smoked chicken, Gouda, fresh mozzarella, bacon, caramelized pineapple, garlic chips, and onion straws.

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Ingredients

  • 6oz Favorite pizza dough ( I just buy the premade yeast dough at Harmons)

  • 2T cornmeal

  • 3/4C shredded chicken

  • 1/3C favorite BBQ sauce

  • 4oz thick sliced mozzarella

  • 3oz (about 5 slices) smoked gouda

  • 4 slices cooked bacon chopped

  • 1/3C pineapple (sautéed in 1t honey)

  • 2 garlic chips ( 2 cloves sliced thin and sautéed in 1/2t evoo till crisp and golden)

  • 1/2C onion straws

  • 1T cilantro chopped

Onion Straws

  • 1 yellow onion slices SUPER thin (a mandolin works well for this)

  • 2C flour

  • 1C buttermilk

  • 1/2C whole milk

  • 1T salt

  • 1/4t paprika

  • 1/4t garlic powder

  • 1/4t onion powder

  • pinch black pepper

  • 3C frying oil heat to about (375F)

Instructions

*Set the smoker to smoke with the lid open (4-5 minutes until the fire is established) then set the temperature to high (450F) and preheat with the lid closed. Place your pizza stone ( or if you’re ghetto like me an inverted cookie sheet) on the grate while the traeger preheats.

  1. Roll the dough out on a floured surface until its about 10 inches in diameter. Let it rest. (geeze)
  2. Spread the cornmeal on the back of a cutting board and place the dough on top of the cornmeal.
  3. Top that dough! Sauce first, cheese, chicken, bacon, pineapple and a little more cheese. And maybe more cheese after that just for good measure.
  4. Slide the pizza off of the cutting board and onto the cookie sheet in one sliding, swooping motion. (“swooping motion” may or may not be a made up phrase…)
  5. Let the pizza cook with the lid closed for about 10-15 minutes or until golden brown and remove from oven using the same swooping motion.
  6. While still hot, top the pizza with the garlic chips, onion straws and cilantro. If you hate cilantro I’m pretty sure you and I will never be friends, because cilantro is MAGIC! But, you could substitute it with green onions I suppose.. if you HAVE to.

Onion Straws

  1. Separate the onions so that you don’t have a bunch of chunks.
  2. Dredge them in the buttermilk, then toss thoroughly in the flour mixture
  3. Place the onions about 1/3 at a time into the oil and fry until golden brown.
  4. Place on a plate lined with paper towel until ready to top the pizza!

* make sure your oil is HOT enough or you’ll have a doughy/oniony nasty mess in the bottom of your pan. Or so I’ve been told. As a professional I clearly wouldn’t know anything about that…

I think its safe to say that pizza almost always goes with rootbeer, so pair those two up, serve, and enjoy!

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Banana Bread Donuts with Chai Tea Glaze

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Banana Bread Donuts

  • Author: Kelly Cahoon
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Banana Bread Donuts with Chai Tea Glaze. Ok guys, If you’re like me, you take donuts very seriously. Pretty much any donut is a donut worth having. I even had a donut tower in lieu of a wedding cake at my reception. Yes, donuts are my jam. (except jam filled donuts… ew)

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Ingredients

  • 1 1/4 C All purpose flour
  • 1/2t baking soda
  • 1/2t baking powder
  • 1/2C packed brown sugar
  • 1/4 C white sugar
  • 1/4t salt
  • 2 ripe, mashed bananas
  • 1/4 C sour cream
  • 1 egg (room temp)
  • 1/4 C vegetable oil
  • 1/4 c Melted and cooled butter
  • 2 T vanilla extract

Brown Butter Chai Tea Glaze

  • 1/4 C unsalted utter

  • 1/3 C packed brown sugar

  • 3 T heavy cream

  • 1 chai tea, tea bag

  • 1/2 t vanilla extract

  • 2C confectioners sugar SIFTED

    * Heat the heavy cream in the microwave about 20 seconds, then steep the chai tea in the heavy cream about 30 minutes. SQUEEZE the tea bag to get all that amazing flavor into the cream!!

Instructions

  1. Preheat oven to 350 and grease your donut pan OR plug in and grease your donut maker. Yes, donut maker. Buy one. You’ll love it.
  2. In a small bowl whisk together, flour, baking soda, baking powder, and salt. Put aside
  3. In a large bowl, mix the sugars, egg, oil, sour cream,  and vanilla. Add those bananas.
  4. Stir the dry ingredients into the wet ingredients and mix until just combined. No overmixing!
  5. Fill the donut molds up 2/3 of the way and bake in the oven for 10-12 minutes or until the edges are golden. If your using your donut maker fill the molds up 2/3 of the way just wait about 2 minutes until the light goes off. (seriously, buy one its worth the investment)
  6. Let the donuts cool on a cooling rack while you make your chai tea glaze.

Chai Tea Glaze

  1. Heat the butter in a pan on medium low until its melted and a slight amber color ( about 5 min) it will smell aromatic and nutty and amazing and like Christmas.

  2. Add the brown sugar and cook for about 1 minute stirring continuously. Remove from heat and let cool for another minute or two

  3. Add the vanilla, and chai infused cream while whisking vigorously (its going to bubble like crazy so stir, stir, stir!!)

  4. Add the confectioners sugar and whisk until you have a super smooth glaze ( make sure you sift the sugar first! Unless, of course, you enjoy a donut with a lumpy-glaze. In that case, carry on)

  5. If you want the glaze a little thinner, add cream. If the glaze is a little too thin, add sugar. Its sets up pretty quick so work fast!

  6. Dip the top half of the donuts into the glaze and let set up and cool completely before serving.

    * you can keep these in an airtight container for up to about 4 days if you need to! But lets be honest, these bad boys wont last 4 hours let alone 4 days…

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Smoked Spaghetti Squash Nests with Red Wine Meat Sauce

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Smoked Spaghetti Squash Nests with Red Wine Meat Sauce

  • Author: Kelly Cahoon
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Description

If you’re not eating spaghetti squash in place of pasta all winter you’re seriously missing out! Roasted spaghetti squash tastes better than noodles, is way healthier, and is super easy. Top it with some homemade meat sauce and you have a great mea that’s Husband and kid approved! Serves 4

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Ingredients

  • 2 large Speghitti Squash, halved and cored
  • 2Lbs Ground Beef
  • 1 medium Yellow onion, diced
  • 1 Leek, diced
  • 4 Celery stalks, diced
  • 3 large carrots, peeled and diced
  • 3 Garlic cloves, minced
  • 1/2 + bottle red wine
  • 1 can Tomato paste
  • 1/4 Cup granulated Sugar
  • Thyme leaves for garnish
  • Salt and pepper to taste

Instructions

  1. Set grill to 400F.
  2. Poke the squash halves with a fork all over the skin side. Cover all sides in avocado oil and a generous amount of salt and pepper. Place the squash halves skin side up an a sheet pan and cook for 30-40 minutes until fork tender.
  3. While Squash cooks, brown the ground beef in a large pan on medium heat. Remove cooked meat (set aside) and all but 2T grease from the pan.
  4. Add the diced onion, leeks, carrots, celery, and some salt and pepper to the pan and cook until very fragrant and onions are translucent. Add the garlic and cook for an additional 5 minutes until you start to see some very dark bits. Add the tomato paste, red wine, and ground beef back to the pan. Place the pan on the grill by the squash and let meat sauce simmer for 20ish minutes until reduced by 1/4 and all flavors are combined.
  5. When Squash is cooked through let it cool for 10 minutes before remove of the flesh. To get the signature “spaghetti” use a fork and scrape the squash along the grain back and forth until all the flesh is removed and only a shell remains. It should look just like noodles.
  6. Use a fork to twist 1 cup of squash noodles at a time to creat a nest. Top the squash nests with some meat sauce and garnish with flake salt and thyme. Each person will eat 2-3 nests.
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Smoky Chicken Tortilla Soup

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Smoky Chicken Tortilla Soup

  • Author: Kelly Cahoon
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Description

This dinner has been on repeat here all week! Even though it’s still 70 degrees in San Diego…it’s fall dang it and I’m making soup! Plus this recipe is super easy and can be made for as many people as you need. It freezes great and the leftovers are 👌🏻

Protip: Drain everything that’s canned! You don’t need all that extra water. Add your own liquid to have more control of your final flavor.

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Ingredients

  • 4 large Chicken Breasts
  • 2 Taco Seasoning packets
  • 1 yellow Onion, diced
  • 2 T oil separated + 2t
  • 3 garlic cloves, chopped
  • 2 32oz Cartons chicken broth
  • 1 14oz Can Black beans, drained and rinsed
  • 1 14oz Can Sweet corn, drained
  • 1 large 28oz can diced tomatoes, drained
  • 1 small 14oz can diced tomatoes with chili’s
  • 1 large bunch of cilantro
  • I cup Sour cream
  • Tortilla strips
  • 1 Cup shredded cheddar cheese
  • 2 limes, cut into wedges

Instructions

  1. Preheat Grill to 400F.
  2. Cover chicken breasts with 1t oil and 1 packet of Taco seasoning. Grill until cooked through (about 10-15 min) let cool, and slice into quarters, then into strips with the grain.
  3. While the chicken cooks, combine the onion, corn and 1 T oil to a large pot, cook on stovetop at medium until the onions are translucent, turn the heat to high and stir the onions and corn until the corn is slightly blackened, then add the garlic and stir 1-2 minutes more. Add the second packet of taco seasoning, tomatoes, beans, and both cartons of chicken stock.
  4. Move the pot to the grill and simmer with smoke until reduced by about 1/4. (Or longer for a chunkier stew). Portion into bowls and top with cilantro, sour cream, cheese and tortilla strips
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Brown Butter-Sage Soft Dinner Rolls

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Brown Butter-Sage Soft Dinner Rolls

  • Author: Kelly Cahoon
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Description

Who says rolls have to be a side dish? Maybe it’s time we give our favorite carbs the spotlight they deserve.
Sweet brown butter with savory sage, garlic, and flake salt poured over super soft ,mildly smokey rolls make the perfect fall flavor combination.

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Ingredients

  • 24 Rolls
    (you can cut his recipe in half, but you’ll regret it 😉)
  • 2 C Warm Water
  • 1 pkg active dry yeast
  • 1/2 T Sugar
  • 1/4 C melted butter
  • 1 T Smoked Salt
  • 1/4 C Sugar
  • 1/2 C Evaporated Milk
  • 6+ C Bread Flour
  • Non-stick cooking spray
    *For Butter topping*
  • 1/2 Cup Butter
  • 4 Garlic cloves, minced
  • 8–10 large Sage leaves, diced
  • Flake salt to taste

Instructions

  1. Combine water, sugar, and yeast in a small bowl. Let sit 5-10 minutes until foamy.
  2. In a stand mixer, combine the melted butter, smoked salt, sugar, and evaporated milk. When yeast mixture is ready add it to the stand mixer as well. Add 3 cups of flour and mix with the bread hook attachment on low. Slowly add the remaining 3 cups, 1/2 cup at a time, until incorporated and the dough no longer sticks to bowl or fingers when touched.
  3. Remove the dough from the bowl and spray both the bowl and dough with non-stock spray. Return to bowl and cover with plastic wrap. Let double in size by a sunny window (about 1.5 hours).
  4. After dough has risen, punch down and knead it on a floured surface 2-3 minutes. Cut dough in half, and half again until you have 24 equal-ish sized dough pieces. Roll each into golf sized balls and place into greased cast iron pans and cover loosely in plastic wrap.
  5. Allow to rise about 1 hour. Preheat smoker to (375F) place the rolls in the center (of the center rack if you have a timberline) and cook for 12-15 minutes until golden.
  6. While the rolls cook, combine butter, garlic, and sage in a pan over medium-low heat for about 7-10 minutes until the butter is brown, garlic is golden, and sage is is very crisp.
  7. Spoon the brown butter/sage mix over the top of each roll until gone. Sprinkle with flake salt. Serve warm.
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Orange scented Vanilla bean Ricotta cake with figs and orange glaze

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Orange scented Vanilla bean Ricotta cake with figs and orange glaze

  • Author: Kelly Cahoon
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Description

If you’re looking for a cake with minimal ingredients, super moist inside with a crust outside and not too sweet, this is the one. The cake stays moist for days and makes a perfect dessert and/or breakfast.

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Ingredients

  • ¾ cup butter, room temp
  • 1 ½ cups sugar
  • 15 ounces whole milk ricotta
  • 3 eggs
  • 2 oranges, zested and juiced
  • 2 t vanilla bean paste, separated
  • ½ t baking soda
  • ½ t salt
  • 1 ½ cups flour
  • 1C powdered sugar
  • Sliced oranges and figs for garnish

Instructions

  1. Preheat grill to 350F. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
  2. Cream the butter and sugar until combined. Add in the ricotta cheese and blend until fluffy, about 4 minutes.
  3. Mix in eggs, one at a time.
  4. Add 1 teaspoon of the vanilla, half of the orange zest, and half of the orange juice and mix to combine.
  5. Stir in the baking soda and salt then add in the flour and mix until just combined.
  6. Pour batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
  7. Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and drizzle with vanilla orange glaze.
  8. For glaze- Combine the remaining orange juice, zest, vanilla, and powdered sugar. Add more juice or sugar depending on desired consistency. Serve room temp.
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Roasted herb Chicken in a white wine and butter bath

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Roasted herb Chicken in a white wine and butter bath

  • Author: Kelly Cahoon
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Description

The perfect weekday dinner in one pan. It’s fast, easy, and SUPER tasty.

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Ingredients

  • 1 Chicken, rinsed and patted dry
  • 3 lemons, cut into wedges
  • 5 Garlic Cloves, minced
  • 2–3 big bundles Thyme
  • 1 bundle Rosemary
  • 1.5 Cups White Wine, separated
  • 1/2 Cup butter melted
  • 2 Cups tri colored Carrots
  • Flake Salt
  • Fresh pepper
  • 2 T honey

Instructions

  1. Preheat grill to 425F
  2. Place the chicken in baking dish. Combine the melted butter and 1/2 Cup white wine. Pour the mixture into the pockets under the skin of the breasts and thighs.
  3. Place 1/2 the garlic under the skin and rub the the rest over the top of it.
  4. Put 2 wedges, 1 rosemary sprig, 3 thyme sprigs and salt in the inside of the bird.
  5. Arrange the carrots and additional lemons around the chicken and layer the rest of the thyme sprigs and rosemary leaves over the bird/ carrots.
  6. Cover the bird and carrots in flake salt and fresh pepper. Then pour the remaining wine around it (not on the bird).
  7. Cook on the lowest rack of the grill for about 45 minutes. Brush the honey over the skin and continue cooking an additional 15(ish) minutes until cooked through. (Internal temp of the chicken should be 165)
  8. If the bird is getting too brown cover it in foil until it’s finished cooking.
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Dino Bones

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Dino Bones

  • Author: Kelly Cahoon
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Description

These Dino Bones stacked 3 high from @e3meatco are a go to whenever we host. Super tasty, easy, and a show stopper

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Ingredients

Instructions

  1. Trim ribs lightly of any excess or very thick fat. Score the membrane on the bottom of the ribs but do not remove fully.
  2. Cover all sides of the trimmed ribs in a thin layer of the mustard, and layer with rub.
  3. Allow the meat to rest at room temperature while the grill heats to (250F). Place ribs bone side down on the lowest rack. The ribs are done when a meat thermometer can easily go into the thickest part of the meat (like butter👌🏻) For me thats usually after 8-9 hours and internal temps of between 200F and 205F.
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Bacon Mallows

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Bacon Mallows

  • Author: Kelly Cahoon
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Description

If Bacon and Marshmallows had a love child you’d get these “bacon mallows”.
Slow smoked pork belly cubes, braised in a super sweet honey and brown sugar combo, and finished with a second smoke in my Guinness BBQ glaze. Great alone, in a sandwich, with eggs, to top a salad, or pretty much anything else.

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Ingredients

  • 1 pork belly, skin removed. (The one I used is about the size of a cookie sheet)
  • 1 Cup honey hog rub
  • 1/2 Cup butter
  • 1 Cup Brown Sugar
  • 3/4 Cup Honey Syrup (or use equal parts Honey and Maple Syrup)
  • 1/2 Cup BBQ Sauce (my Guinness Bbq sauce recipe is SO great in this)
  • Cherry pellets

Instructions

  1. Make sure you trim any thin or uneven sides of the pork belly while it’s COLD. Cut the Pork belly into 1 in cubes, keeping them as uniform as possible will help them cook evenly. (they will seem big but will shrink significantly, so err on the side of too big)
  2. Put them in a giant bowl and pour the rub over the cubes. Mix the rub and cubes covering all the sides of each one, adding more rub as necessary. Spray 2-3 metal cooling racks with non stick spray and lay cubes evening on each one making sure they don’t touch each other. Place the racks directly on the grill and for about 2-3 hours. The cubes should give zero resistance when probed with a thermometer and be about 200F.
  3. Move the cubes to a foil pan (or 2) and cover them with the brown sugar, butter, and honey syrup. Cover with foil and place them back on the grill for an additional hour stirring 1-2x. Pour out the braising liquid (or move the cubes to a new pan) and cover them in just enough BBQ sauce to give them an even coat. Put them back in the grill for about 20 minutes to tack up. I serve mine in a cast iron serving dish
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Bacon Sage Spaghetti Squash with Brown Butter and walnuts

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Bacon Sage Spaghetti Squash with Brown Butter and walnuts

  • Author: Kelly Cahoon
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Description

The BEST and only spaghetti squash recipe you will ever need. Ever. Seriously.
I had no plan when I first started making this dish and now it’s one of our favorites.
I’m planning on making an extra large platter of this as a side for Thanksgiving, but I may eat it for dinner every other day until then.

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Ingredients

  • 1 medium spaghetti squash, cut lengthwise and cleaned
  • 1 Lb bacon, cooked and rough chopped
  • 10–12 Sage leaves
  • 1/2 Cup shredded Parmesan cheese
  • 1/2 Cup + 2T vegetable oil, separated
  • 1.5 Cups walnuts, chopped
  • 1/4 Cup Salted Butter
  • 1t black pepper
  • 1t flake salt

Instructions

  1. Preheat grill to 375F
  2. Use the 2T oil to cover all sides of the squash. Sprinkle the inside with salt and pepper and place them cut side down on a sheet pan. Roast for 40 minutes until fork tender.
  3. While squash is cooking, heat a small pan with the 1/2 Cup oil. Fry the sage leaves in the oil until very crisp in 3-4 batches. Place fried leaves on paper towels and set aside.
  4. Discard the oil and place the pan on medium low heat. Put the butter in the pan and melt slowly. When the butter is fully melted, but not browned, add the chopped walnuts and stir every minute or two until the butter is browned and walnuts are lightly toasted (about 5 minutes)
  5. When the squash is done and still very hot, flip the boats over and use a fork to scrape and fluff the “spaghetti” inside.
  6. Fill each boat with 1/2 of the parm and mix it throughout. Top each boat with 1/2 of the brown butter, walnuts, sage, and bacon. (You can layer it in the boats also if you want!) top with pepper and flake salt.
  7. Serve in individual boats or as a side. Serves 2-4
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Whole smoked yellowtail

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Whole smoked yellowtail

  • Author: Kelly Cahoon
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Description

I have been wanting to smoke a whole fish this size for forever! I used simple, clean ingredients with a lot of herbs and citrus and the final product was so good.

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Ingredients

  • 1 giant ass yellowtail
  • 4 lemons, sliced
  • 3 limes, sliced
  • 1 large bundle of thyme
  • 1 large bundle rosemary
  • 4–6 garlic cloves
  • 1 T Salt
  • 2 T Pacific seafood seasoning
  • 1/2 cup avocado oil

Instructions

  1. Set grill to “smoke” setting.
  2. After cleaning and descaling the fish, slice 3-4 angled cuts into each side down the length of the fish.
  3. Cover the cavity inside of the fish with a layer of oil and salt, then fill it with most of the lemons/limes, garlic cloves, and all but a few sprigs of the herbs ( it should be VERY full). Use long toothpicks to secure the cavity.
  4. Fill each angled slit of the fish with either a lemon or lime and a sprig of herbs.
  5. Cover the fish in oil and a generous sprinkle of seasoning, no need to add more salt to the skin just yet.
  6. Spray the grates with some non stick spray and place the fish directly onto the grates. (You could line grates with foil if you’d rather but the fish shouldn’t stick if you oil it!)
  7. Turn the heat up to 225F with the fish inside. Smoke the fish for about 2 hours until the internal temp reaches 145F. (Do not undercook fish, no need to let it rest to reach optimal temp)
  8. Use 2 spatulas to move fish to serving platter and garnish with fresh herbs, lemons, fruit etc. Fillets will be easy to cut from the whole fish and almost fall of the bone.
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Blueberry Cinnamon Protein Waffles

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Blueberry Cinnamon Protein Waffles

  • Author: Kelly Cahoon
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Description

Anyone else make 4x the recipe whenever they make waffles or pancakes? I make enough for easy breakfast, snacks, school lunches, or dinner during the week. They freeze great, everyone loves them, and are a quick and healthy option.
Also, if you’re pouring cold syrup on waffles: STOP IT. You’re better than that.

Protip: Use real Organic maple syrup. You don’t get any weird added sugars or colors and the flavor is so much better.

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Ingredients

  • 4 Cups Kodiak Cakes mix (I like buttermilk or cinnamon oat)
  • 3+ Cups Vanilla almond milk
  • 4 Eggs
  • 2 Scoops Clean Simple Eats protein powder ( I like snickerdoodle or vanilla)
  • 6 T applesauce
  • 1 cup fresh/frozen blueberries + more for garnish
  • Non stick spray

Instructions

  1. Mix all ingredients in a large bowl. Batter will be thick.
  2. Pour 1/2- 3/4 C servings into greased waffle iron and cook until golden.
    (If making for a crowd, put finished waffles on a cooling rack and keep them in a warmed oven to keep them crisp until ready to serve.)
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