Chicken and Summer Vegetable (Wok or Skillet and Organic)

This recipe is a quick and easy variation on a skillet version I read in Food and Family magazine from Kraft that substitutes Lawrey's BBQ sauce for theirs and is prepared in a WOK instead of in a skillet or on the stove. Prep to Eat Time (including firing up the BGE) is about 1 hour and serves 3-4 depending on the quantity of chicken you prepare and serving size.

INGREDIENTS
• 2 Large, Boneless, Skinless Chicken Breasts (organic)
• 1 Red Bell Pepper (organic)
• 1 Yellow Bell Pepper (organic)
• 1 Orange Bell Pepper (organic)
• 2-4 Garlic Cloves, minced
• 1 ½-2 Cups, Water
• ¼ Cup Lawry’s Baja Chipotle Marinade (w/lime juice)
• Options: Substitute any marinade or BBQ sauce you wish!
• 1/4 Cup – Mozzarella Cheese
• 1 Cup – Colby/Monterey Jack Cheese (Substitute a 4-5 cheese combination)
• 1 Large or 2 Medium Tomatoes Chopped (Organic or substitute 1 -14 oz can of Diced Tomatoes, drained)
• 4-6 Small Green Onions (Organic)
• 1 ½ Cups, Instant Rice
• EVOO


DIRECTIONS
1. Heat Big Green Egg to Medium High to High Heat
2. Coarsely chop Bell Peppers and Tomato, slice Green Onions and mince the garlic cloves. Set Onions aside.
3. Shred all cheese (or use pre-packaged shredded cheese) and set aside.
4. Put water in Wok (or Flame ware/Broiler, etc.) and bring to near boil, add rice and stir until tender, remove and place in serving bowl.
5. Coat Wok with EVOO and brown the chicken breasts until almost done then add vegetables and garlic and stir fry 4-6 minutes or until vegetables are crisp-tender.
6. Add the Cheese and stir until melted then add the BBQ sauce and stir until chicken and vegetables are coated
7. Remove from wok and serve over rice topped with green onions.

NACHO MAMA's PIZZA

This recipe is CERTAINLY NOT YOUR Mama’s PIZZA recipe…Using pantry goods this pizza is quick and tasty; Nacho' Mama's, get it? Sorry :)

Ingredients and Recommended Brands (if available)
16 oz Can - Refried Beans - Taco Bell
12 “ Pre-cooked Thin Crust Pizza dough - Boboli
2.25 oz Sliced Black Olives (1 can) - Lindsay
2 cups Shredded Mexican Colby Jack - Kraft
1 cup - Diced Roma Tomatoes
1 cup - Diced Onion - Vidalia if available, or Green Onions as an option.
1 cup - Shredded lettuce
1 cup - Sour Cream Light
½ cup - Sliced Jalapenos (pickled) - Trappy’s
Bad Byron’s Butt-Rub (Optional Taco Seasoning)
1 Lb. - Lean Ground Beef (85-20)
Salt and Pepper
8 oz Chunky Salsa – Medium - Newman’s Own Salsa (comes in 16oz jar)

PreparationSlice and dice all vegetables and set aside
Place Pizza dough on BGE pizza stone
Spread Refried Beans evenly on Dough
Sprinkle cooked Ground Beef evenly on Pizza
Distribute shredded cheese evenly
Take to the Grill for Cooking!

Cooking Directions
1. Light up the BGE and let it roar
2. Insert Grill (not the plate holder)
3. Put dab of cooking oil into Frying Pan and add Ground Beef, salt and pepper to taste
4. Sprinkle a GENEROUS amount of Bad Byron’s Butt Rub on the ground beef and Brown until it is 98% done
5. Remove from heat and return the beef to the preparation table now)
6. Regulate Temperature in BGE to 450 degrees
7. Place Pizza (on BGE Pizza Stone) directly on Grill
8. Close lid, regulate temperature to 450 degrees and go away for 15 minutes.
9. Return, open lid, slice and serve with topping/condiments prepared from above (tomatoes, onions, lettuce, jalapenos, sour cream, black olives).

Chicken ROMA Pizza

Pizza on the Big Green Egg is as close to brick oven pizza as you can get without the brick oven. This recipe is a slight variation on the Chicken Bobo, uses less cheese, substitutes green onions for chopped white onions and adds Roma Tomatoes. It still utilizes store bought ingredients and doesn’t require you to prepare pizza sauce and with NO LOSS OF FLAVOR OR ENJOYMENT.

Ingredients Recommended2 Chicken Breasts – Boneless, Skinless
1 12 “ Boboli Pizza Crust Regular not Thin
1 Pkg. Boboli Pizza Sauce (1/2 cup)
¾ Cup Mozzarella Cheese – Shredded
2 Cups Colby-Jack Cheese – Shredded
Shaker Shredded Parmesan Cheese Kraft
Bunch Green Onions (5 medium)
¾ Large Green Pepper
½ cup Sliced Olives with Pimentos
Olive Oil
4 cloves Garlic

Preparation and Cooking Directions
1) Remove Grill and Preheat and stabilize Big Green Egg to 400 degrees.
2) Insert Diverter rack and stabilize temperature.
3) Slice VERY thin all vegetables and set aside (use a ceramic slicer to get them paper thin), you’ll have to slice the Roma tomatoes with a knife to get them really thin without smashing them
4) Slice Chicken breasts into quarters and brown in Olive Oil and garlic until 98% done (juices will be running)
5) Remove from heat and dice, set aside.
6) Place Boboli Crust on a BGE Pizza Stone
7) Rub Olive Oil on crust then spread Boboli Pizza Sauce evenly
8) Add 3/4 cup of Mozzarella Cheese, Chicken and 1 cup of the Colby Jack Cheese
9) Layer on the remaining vegetables and cover with remaining Colby Jack Cheese
10) Sprinkle Parmesan Cheese (to taste but fairly heavy).
11) Top with the sliced Olives and Pimentos
12) Place in Big Green Egg, Close Cover and cook for 25 minutes and DO NOT PEEK!
13) Open BGE, slice with pizza cutter right on the Pizza Stone and serve directly to plates.

Chicken BOBO Pizza

Pizza on the Big Green Egg is as close to brick oven pizza as you can get without the brick oven. This recipe utilizes store bought ingredients and doesn’t require you to prepare pizza sauce and with NO LOSS OF FLAVOR OR ENJOYMENT. Give it a spin!

Ingredients
2 Chicken Breasts – Boneless, Skinless
1 12 “ Boboli Pizza Crust Regular not Thin
1 Pkg. Boboli Pizza Sauce (1/2 cup)
2 Cups Mozzarella Cheese – Shredded
1 Cup Colby-Jack Cheese – Shredded
Shaker Shredded Parmesan Cheese Kraft
½ White Onion
¾ Large Green Pepper
½ cup Sliced Olives with Pimentos
Olive Oil
4 cloves Garlic

Preparation and Cooking Directions1) Remove Grill and Preheat and stabilize Big Green Egg to 400 degrees.
2) Insert Diverter rack and stabilize temperature.
3) Slice VERY thin all vegetables and set aside (use a ceramic slicer to get them paper thin)
4) Slice Chicken breasts into quarters and brown in Olive Oil and garlic until 95% done (juices will be running)
5) Remove from heat and dice, set aside.
6) Place Boboli Crust on a BGE Pizza Stone
7) Rub Olive Oil on crust then spread Boboli Pizza Sauce evenly
8) Add 1 cup of Mozzarella Cheese, Chicken and the Colby Jack Cheese
9) Add the remaining vegetables and cover with remaining Mozzarella Cheese
10) Sprinkle Parmesan Cheese (to taste).
11) Place in Big Green Egg, Close Cover and cook for 23-25 minutes and DO NOT PEEK!
12) Open BGE, slice with pizza cutter right on the Pizza Stone and serve directly to plates.