Grilled Bruschetta Pizza

This is a combination of two really awesome dishes, bruschetta and pizza! It's a really fresh and different type of pizza that I usually have, but I love changing things up! Instead of regular pizza sauce, you can use pesto or fresh basil. The balsamic vinegar gives the pizza a nice tanginess and the grape tomatoes are so sweet! I used arugula for a peppery finish, but you can use baby spinach if you like. You can serve this pizza hot, but its just as good when its room temperature. Make mini ones as an appetizer using flatbread or pitas or just make a regular pizza for dinner, whichever way you  make it you're gunna love it!

Ingredients
- 10-12 inch ready made pizza crust
- 1-1/2 cup part skim mozzarella cheese
- 1/2 cup fresh basil chopped (or 1/4-1/3 cup pesto)
- 1 cup grape tomatoes halved
- 3 oz parmesan cheese
- 1-1/2 cup arugula
- 1/4 cup balsamic vinegar
- Salt, pepper
- Olive oil

Directions
- Preheat oven 350.
- Pour balsamic vinegar in a small pan. Bring vinegar to a boil and then turn the heat down and let reduce for 2-3 minutes. The balsamic vinegar will thicken and glaze (you know it's done when it coats the back of a spoon).
- Using a vegetable peeler, grate parmesan into curls.
- Brush both sides of pizza lightly with olive oil, and grill over medium-high heat (1-2 minutes per side).
- Spread basil or pesto over crust and top with mozzarella cheese, bake pizza until cheese has melted (6-7 minutes).
- Allow pizza to cool for about ten minutes. Top with arugula, grape tomatoes, parmesan and drizzle with balsamic vinegar.
- Season with salt and pepper to taste. Serve warm or room temperature.

Grilled Stuffed Poblanos

Happy Memorial Day friends!!! In honor of what some call the grillin' holiday of the year, I have decided to post the perfect grilling recipe.  This recipe was inspired when my cousin came in town to visit us and we went out to eat with a group of friends.  Someone ordered a chili relleno, which is essentially a poblano pepper that is stuffed with cheese and deep fried, and a thought came to mind...why not take a poblano, stuff it with things other than just cheese and grill it so that it is a healthier alternative.  After a little bit of playing around, my husband came up with the perfect combo! Without further adieu, here is the recipe for a grilled stuffed poblano; we hope you enjoy it as much as we do!!!

Ingredients:
1 Poblano pepper
1.5 TBSP refried beans (I used homemade beans but you can use any kind you would like)
1 TBSP diced mushrooms
1 TBSP diced bell pepper (I used orange but you can use any kind)
1.5 TBSP cilantro rice (click here for recipe)
About 4 pieces of your favorite cheeses cut in to thin matchsticks/ julienned (we used smoked gouda and habanero cheddar cheese)

Directions:
1.  Cut poblano pepper lengthwise and deseed.
2.  Place and spread refried beans in a thin layer (similar to how you would spread peanut butter on a slice of bread).
3.  Press julienned cheese into the beans.
4.  Add  bell peppers and mushrooms.
5.  Add cilantro rice and spread it as well  (I would recommend using the rice as soon as it is cooked so that it spreads easily).
6.  Add a sprinkle of cheese on top.
7.  Grill on an outdoor grill at 350 degrees for 15 minutes (eyeball it until the cheese melts) and broil on high heat for an additional 3-5 minutes.
8.  Enjoy!

Peppers getting ready to go in.

 Final product