Poblano and pepper jack pizza

We made this tasty pizza from Every Day with Rachael Ray for dinner a few weeks ago.  The poblano peppers and pepper jack cheese give it a little kick, but it isn't super-spicy, so don't be afraid. The cool avocado on top is a nice touch, too.  We looooove pizza at this house, and this one is a winner!

POBLANO AND PEPPER JACK PIZZA

Ingredients

3 tablespoons EVOO

2 cloves garlic, smashed and peeled

1 teaspoons ground cumin

Salt and pepper

1 large poblano pepper, quartered and seeded

1 medium red onion, peeled and cut into wedges (root ends attached)

Pizza dough, store-bought or homemade

1/4 cup store-bought salsa verde

1 1/2 cups coarsely grated pepper jack cheese

1 ripe avocado, sliced

1/4 cup chopped cilantro

Lime wedges, for squeezing

Instructions

1. Preheat a grill to 500 degrees . In a small bowl, mix together the EVOO, garlic and cumin; season with salt.  Place the poblano and onions on a baking sheet; brush with 1 tbsp. of the cumin oil. Sprinkle with salt and pepper. Grill, turning with tongs, until the vegetables are charred in spots, about 5 minutes. Return the poblano and onions to the baking sheet. Cut the poblano into 1/4- to 1/3-inch strips.

2. Lower the heat on one side of the the grill to low. Oil the grate on that side of the grill. Move the shaped dough to the grill. Lower the edge of the dough onto the oiled grill, draping the dough perpendicular to the grate. Cover the grill and cook until the crust begins to bubble and brown, about 3 minutes. Loosen the crust with a metal spatula; cover and cook for 1 minute more. Flip the crust over; cook until beginning to brown on the bottom, about 2 minutes. Invert the crusts flat side down onto a baking sheet.

3. Brush the crust generously with the cumin oil. Spread the crust with the salsa verde, then top with the pepper jack cheese, poblano slices, and onions. Place the baking sheet on the cooler side of grill, cover and cook until the cheese melts, 2 to 3 minutes (or in a 450 degree oven).  Off the heat, top the pizzas with the avocado and cilantro. Serve with the lime wedges.

** Alternatively you can cook this in the oven instead of on the grill.  Char the oiled poblano pepper and onions on broil, then prebake your pizza crust for a 6-8 minutes at 450 degrees.  Then pick-up at step 3...

Brownie batter dip

You've probably seen this mouthwatering concoction on Pinterest or another food blog (I got my version from Mel's Kitchen Cafe), and it's as good as advertised.  I whipped it up for one of our Bachelorette watch parties, and everyone loved taking a dip!

BROWNIE BATTER DIP

Ingredients

8 ounces cream cheese, light or regular, softened to room temperature
1/4 cup butter, softened to room temperature
2 cups powdered sugar (plus more for a stiffer consistency, if needed)
5 tablespoons all-purpose flour
5 tablespoons cocoa powder
2 tablespoons brown sugar
1 teaspoon vanilla
2-4 tablespoons milk
Chocolate chips for garnish

For serving: Pretzels, strawberries, graham crackers, animal crackers, and apples

Instructions

In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer, whip together the cream cheese and butter until light and fluffy, 1-2 minutes. Add 2 cups of the powdered sugar. Mix well. Add the flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until fluffy and smooth. Add additional powdered sugar and/or milk, if needed, until desired consistency is reached. The dip should be soft enough to easily dip a pretzel in (without breaking the pretzel!) but not so soft that it spreads out instead of holding it’s shape in a fluffy cloud of brownie batter goodness. Garnish with chocolate chips.

Pimiento cheese bacon burger

As soon as we saw these pimiento cheese bacon burgers on Bobby Flay's BBQ Addiction, I knew they would quickly be on our menu.  It's hard to resist a juicy burger topped with ooey gooey pimiento cheese- so delicious!

PIMIENTO CHEESE BACON BURGER

Yield: 4 burgers

Ingredients

1 cup mayonnaise

1/2 teaspoon cayenne powder

Kosher salt and freshly ground black pepper

1 cup drained and finely diced roasted red peppers (I used jarred pimientos)

12 ounces extra-sharp white Cheddar cheese, coarsely grated

12 ounces extra-sharp yellow Cheddar cheese, coarsely grated

1 1/2 pounds ground chuck

2 tablespoons canola oil

4 hamburger buns, split and toasted

8 slices bacon, cooked until crisp

4 slices Vidalia or other sweet onion, grilled

4 thin slices beefsteak tomato

1 large dill pickle, thinly sliced

Instructions

Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the pimientos, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.

Meanwhile, preheat a grill to high. Divide the ground chuck into four equal portions. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 minutes each side for medium doneness. During the last minute of cooking, place a dollop of the pimiento cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just melted, about 1 minute.

Place the burgers on the buns and top with the bacon, onions, tomatoes, and pickles.