Archive for the ‘Recipes’ Category

Buy Big Green Egg, get a pizza oven too

May 13, 2013

Some get excited for grilling season for smoky ribs, crispy chicken wings and veggies.

Not me.

I get excited for pizza.


Pizza on the grill? Duh. Ceramic smokers like the Big Green Egg work very much like a wood-fired or brick oven you see used in Neopolitan-style pizzerias (but cheaper and in your backyard).

Because the Green Egg Smoker can reach temperatures upwards of 750 degrees, it can quickly fire dough and produce the slightly charred, chewy crust you probably overpay for at your local ristorante.

Once you get started, you’ll get hooked on the endless possibilities. Most grocery stores now keep fresh pizza dough behind their deli counters, and pizzas work for every meal and every craving. Crack eggs on top with crumbled sausage for breakfast pizza. Spread on chocolate ganache and peanut butter for one of my favorite desserts. Make a bunch of flatbreads and set out toppings for a fun and unique summer dinner party. And of course, you can’t go wrong with the classic Margherita.

How to turn your Big Green Egg into a pizza oven


1. Buy Big Green Egg (sorry, couldn’t help myself)

2. Choose the proper Big Green Egg accessories (called “Eggcessories”). You’ll want the plate setter, to enable indirect heat cooking, and the pizza stone, for even  heat and brick oven crustiness. Note: you can buy Big Green Egg accessories online from Warners’ Stellian and get free shipping, too.

3. Fire it up. With the baking stone on the plate setter, heat the grill to 600 degrees. You’ll get the best crust if you start from a super hot Big Green Egg grill and pizza stone. Dough-only grilling should take about 5 minutes, so add time accordingly for toppings. You’ll learn as you go how long it takes to get the doneness you desire. I’ve learned that pricking the dough prior to grilling it keeps disks of dough from ballooning into footballs :)

Breakfast on the grill: Bacon Asparagus Quiche Tarts & Grilled doughnuts

April 11, 2013

You might not be thinking about grilling right now, but we never stop.

In fact, Joe Warner will be grilling for KARE 11 tomorrow morning sometime from the 5:45 a.m. to 6:30 a.m.

Bacon Asparagus Quiche Tarts

Makes 12 pastries

  • 1 package flaky biscuit dough
  • Muffin tins (to accommodate 12 pastries)
  • Cooking spray


  • 3/4 cup milk
  • 3/4 cup heavy cream
  • 3 eggs
  • 6 oz shredded swiss cheese
  • Salt and pepper to taste


  • ½ cup chopped asparagus, cooked
  • ½ cup chopped bacon, cooked crispy
  • 6 oz cheese (cheddar, pepper jack, whatever)
  • ¼ cup finely chopped green onion for topping
  1. Preheat grill to 350 degrees
  2. Line muffin tins and grease with cooking spray.  Take biscuit dough and place about a spoonful sized and flattened dough ball into the tin.  Place on middle rack of oven and bake for 5 minutes or until dough rises close to the top of the tin.
  3. Remove tins and set aside for 10 minutes or until cool enough to handle.
  4. While dough is cooling, whisk the custard ingredients together in a large bowl and set aside.
  5. After dough has cooled enough, form the dough around the muffin tin sides.  It should be able to rise to about a quarter inch from the top of the liner.  Put a pinch of cheese in the bottom of each tin and then top that with about 2 Tbsp total of chopped asparagus and bacon.
  6. Put 2-3 Tbsp of the custard into each tin, filling to just beneath the top of the dough.  Top with another pinch of cheese and a pinch of green onions.
  7. Bake for 20-25 minutes or until the custard is set.
  8. Best served warm, not hot…so let cool a bit before removing from the tin and liner.

Make it vegetarian by substituting 8 oz mushrooms (chopped, cooked, and dried)  for bacon.

Note: Bacon and asparagus can be grilled at 350 degrees prior to cooking the pastries.  Bacon should be cooked on a broiler pan for 10 minutes a side.  Asparagus should be lightly oiled, with salt and pepper to taste and grilled for about 10 minutes or until crisp.

Adapted from

…and now for my FAVORITE recipe I’ve ever made up:

Incredibly Easy Grilled Donuts

Grill refrigerated biscuits on a cookie sheet (or well-oiled grill grate) using indirect heat at about 375 degrees for 10 minutes or until golden brown.

Meanwhile, melt a stick of butter in a grill-safe bowl away from direct heat. Dip warm biscuits in the melted butter and roll in cinnamon sugar. Yum!

Contest-winning recipe: Thai-licious rice, veggie and tofu stir fry

February 3, 2012

Coconut curry is quite possibly my favorite flavor, so the winning recipe for the yumPower Good For You Recipe Challenge on KMSP-FOX 9 News sounded right up my alley.

Watch the segment for information about the contest and our winner, Steph MacPhail, who gets $1500 from Warners’ Stellian to trick out her kitchen appliances (or get an awesome pet hair vacuum for her yellow lab).

Steph’s recipe includes lean protein, more than two servings of fruits and veggies and reduced fat and reduced sodium ingredients. I can’t wait to try it!

Thai-licious rice, veggie and tofu stir fry

For the baked tofu:

3 lbs tofu

1/2 cup low-fat coconut milk (get one 15 oz or so can of it, the rest will be used below)

2 Tablespoons low-sodium soy sauce

1 Teaspoon curry powder

1 Teaspoon freshly grated ginger

For the rice and veggie mix:

1 1/2 cups brown rice

2 Tablespoons olive oil

2 Cups sliced yellow onion

1 Cup chopped carrots

2 Cups broccoli florets

2 Cups sliced peppers (use green, yellow, or red, or a little of each)

1 Can (16 oz) pineapple, no sugar added, drained and juice reserved

1 Cup (approx) low-fat coconut milk

2 Tablespoons low-sodium soy sauce

2 Teaspoon curry powder

2 Teaspoons freshly grated ginger

2 Tablespoons unsalted, chunky peanut butter

Optional: peanuts

Preheat oven to 375°F.

Line a 13×9 baking sheet with parchment paper.

Drain and press tofu to remove some of the moisture, then cube.

In a medium bowl, combine tofu with coconut milk, soy sauce, curry, and ginger.

Let sit for a few minutes, then pour bowl contents onto prepared baking sheet.

Bake in oven for 30-45 minutes, or until slightly crispy and brown.

Meanwhile, mix rice with 3 cups water in a soup pot.

Bring to a simmer; cover, then simmer until the water is absorbed, about 30 minutes.

Heat the olive oil in a large stir-fry pan or large skillet.

Add the onion and carrots and saute over medium heat until lightly browned.

Add the broccoli, bell pepper and pineapple and saute for 5-10 minutes.

When rice is cooked, add the stir fry mixture to the soup pot.

Add the remaining coconut milk, reserved pineapple juice, curry powder, soy sauce, peanut butter and ginger.

Stir gently, cooking for 5-10 minutes. Remove pot from burner. Remove tofu from oven and add promptly to the stir fry. Serve garnished with peanuts.

Serves 8 to 10.

RECIPE: Caribbean Chicken on the grill

April 25, 2011

Because this is exactly what I have on the to do list this week, here’s my post on waking up your grill ready after winter hibernation.

Need some motivation?

Thanks to our Holland Grill and Big Green Egg expert, Stu “King of the BBQ” Glock, for sharing this recipe for grilled chicken that’s anything but ordinary. It looks like a lot of ingredients, but if it’s coming from Stu, I know it’s amazing (i.e. 3 takes on steak).

I’m going to try it soon…let me know if you do!

Grilled Caribbean Chicken

Courtesy of Derrick Agate

  • 1 Tbs allspice
  • 1 Tbs thyme
  • 1- 1/2 tsp each – cayenne pepper, black pepper and ground sage
  • ¾ tsp each ground nutmeg and cinnamon
  • 2 Tbs each salt and garlic powder
  • 1 Tbs sugar
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • ½ cup orange juice
  • ¾ cup white vinegar
  • juice of 1 lime
  • 1 jalapeno or haberneros, finely chopped
  • 1 cup white onion chopped
  • 3 green onions, finely chopped
  • 3 lbs chicken

In a large bowl combine all dry ingredients.  Whisk in olive oil, soy sauce, orange juice, vinegar and lime juice, then the peppers and onions.

Add the chicken, cover, and refrigerate overnight or up to 48 hours.  Cook on the Holland Grill or the Big Green Egg at 350 degrees until the internal meat temperature reaches 165 degrees. Remove the chicken from the grill and let it rest 5 minutes before serving.

As Seen On TV: Grilled Caesar salad and tomatoes

June 16, 2010

Stu “King of the BBQ” Glock stopped by the KARE 11 backyard studio last Friday with his Big Green Egg and made a delicious grilled Caesar salad with tomatoes, which would compliment our “3 Takes on Steak” recipes perfectly.

Grilled salad? Really?

(Yes, really.)

Watch how he does it and see the full recipes.


Get every new post delivered to your Inbox.

Join 118 other followers