Zucchini Goat Cheese Omelet

My mum and dad have by far, the BEST vegetable gardens around. I'm not going to even mention the flower beds because this is a food blog, but lets just say that they could easily be featured in Better Homes & Gardens! This year the zucchini harvest was plentiful!  Just tonnes and tonnes of fresh, beautiful zucchini. Needless to say, I was richly blessed to receive a zucchini-filled care package in the mail earlier this week and decided to make the most out of those delicious little guys. This is a nice, light summer omelet which I hope you will enjoy! Bon appetit!

ps - The picture is a little dark, my apologies, but I had to use this one because I didn't want to display my flopped, failed to be properly formed omelet for all the world to see.  Taste over presentation, taste over presentation ...

Ingredients:
red onion, thinly chopped
goat cheese
3 eggs
splurt of milk
salt/ground pepper
thinly sliced zucchini
fresh baby spinach

Directions:
1. Mix your eggs, milk and salt/pepper in a large bowl and set aside. Pan fry the red onion until fragrant and tender and add your zucchini. Grill until lightly browned. Add everything to the egg mixture.

2. Over medium heat and a lightly oiled pan, fry your egg mixture until the top starts to look kind of cooked. Add the fresh spinach and goat cheese and then flip. Serve hot and enjoy!

BBQ'ed Sweet Chili Chicken Pizza

Mum Giles, this recipe is for you! 


Now how cool is this recipe? I mean really? BBQ'ing pizza. Wow. Had never done that before. This recipe may be taking the whole grilling experience to a new level. The ultimate BBQ adventure. You'll definitely want a buddy when you're making this dish because it can move REALLY quickly. The important thing to note is that when you first put your dough on the grill, you are initially cooking the top side of the pizza that will eventually house your ingredients on (seems backwards... I know!).  It will become obvious as you prepare your pizza, but just to clarify things:
1) the side of the dough you oil will eventually be the top side of the pizza (this side is cooked down first)
2) when the top side is cooked, flip the dough (so that the cooked side is on top) and add your toppings
3) put your 1/2 cooked dough with the toppings now on it back on the grill (toppings up of course :)

Depending on your ingredients, you may want to toss your pizza in the oven to broil it for a minute or two before serving. Bon, bon appétit!


Ingredients
3 tablespoons olive oil
All-purpose flour, for shaping dough
1 pound pizza dough (either purchase at store, or, better yet make your own)
Sauce: Sweet Chili Sauce for Chicken*
Pizza toppings: cooked chicken, scallions, crumbled goat cheese, avocado, red onion, red pepper, grated cheese etc.

* a note on the sauce: this is not garlicky or spicy, but rather a nice sweet sauce with a hint of chili spice. The bottle looks something like this:

Directions
1. Heat grill to medium. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil (we use our panini press sheets). On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds. Transfer to prepared sheet. Brush tops with 1 tablespoon oil.

2. Place crusts on your baking sheets oil side down. Transfer dough to grill. Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes. Using tongs and a large spatula,

3. Scatter crusts with sweet chili sauce, grilled chicken, scallions, cheese, red onion and red pepper; and slide back onto grill. Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes.  Be very careful to watch your crust to ensure it doesn`t burn. Transfer to a cutting board.

4. Serve with some nice avocado and spinach on top. You may need to broil your pizza in the oven for a couple of minutes if you want that grilled top look. It will certainly be grilled on the bottom though. Enjoy!

Grilled Mixed Peppers and Onions

Grilling veggies is such a classic summer side dish. I came across this recipe from Everyday Food that has you skewer your onions, almost like a lollypop! Skewering the onion slices through all the layers ensures ease of grilling and keeps pieces of onion from falling through the grill. You have to make sure that you have a fairly thick onion on there though or else they`ll just break when you stick your skewers through. Ingredients listed below are very general - go with what you like. Bon appétit!

Ingredients
1 white onion, peeled, cut into 1/4-inch-thick rounds
1 red onion, peeled, cut into 1/4-inch-thick rounds
1 green bell pepper, cut into quarters and seeded
1 red bell pepper, cut into quarters and seeded
1 orange bell pepper, cut into quarters and seeded
1 yellow bell pepper, cut into quarters and seeded
3 tablespoons olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Directions
1. Soak wooden skewers 20 to 30 minutes. Heat a grill to medium. Skewer the white and red onion slices, passing the skewer through each layer; skewer the green, red, orange, and yellow peppers. Place the skewered vegetables, olive oil, salt, and pepper in a shallow bowl, and turn the vegetables until they are coated.

2. Place vegetables on grill, and cook until lightly charred, 6 to 8 minutes per side. Transfer vegetables to a cutting board. Cut peppers into 1/2-inch-thick slices, and remove skewers from onions. Transfer vegetables to a serving platter.

- recipe and photo cred to Everyday Food