Cocinando con Alena

Oh my. I tasted my first grilled pizza and I don’t think I’ll ever look back. Nope, I am completely and totally a grilled pizza brat now—and for good reason! Think chewy, slightly charred crust topped with fresh summer flavors, just perfect for outdoor entertaining this season.  I topped my grilled pizza with some quick homemade pesto because basil is everywhere right now and I wanted to put it to good use! You know what goes great with homemade pesto? Creamy goat cheese! Pretty much a match made in heaven, right there. Trust me, this will be a pizza you’ll be craving this summer and be making time and time again. So, light up your grill, grab some dough and get started. You’ll probably want to make an extra batch of this pesto to serve up later in the week over gnocchi—my favorite! It also freezes well and tastes great six months later in the middle of a snowstorm when fresh basil and long, hot days are just distant memories. Enjoy! Grilled G...

The sour cream sauce on these enchiladas was amazing! Give this a try if you are looking for a good enchilada recipe without cream of chicken soup. White Chicken Enchiladas  Ingredients: 8 flour tortillas, soft taco size 2 cups cooked, shredded chicken (I used half of a rotisserie chicken) 2 cups shredded Monterey Jack cheese 3 Tbsp butter 3 Tbsp flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chilies  Read More >> White Chicken Enchiladas @ Plain Chicken