Jillian BrinkmanJillian Brinkman, Mosby Building Arts Designer

A beautiful new kitchen is one of the greatest feelings ever. The construction process to get there can be challenging, though.

During a kitchen remodel, there’s bound to be a stretch of time with no kitchen access. Most of our clients set up a rudimentary cooking space elsewhere in the home, but how many microwave meals can you handle before craving real food?

While your kitchen is in disarray during a remodel, treat yourself to one of these delicious meals prepared in a crock pot or on the grill:


Image courtesy of A Wine Guy’s Blog

Pizza on the Grill

Ingredients: Pizza Dough, 2 table spoons of corn meal, 3 table spoons olive oil, Marinara Sauce, Cheese of your choice, Toppings of your choice.

  1. Take dough out of fridge an hour before using.
  2. Clean debris out of grill – for optimum air circulation. Clean the grates well so your dough doesn’t stick.
  3. Set up grill for direct medium heat with the chimney and charcoal.
  4. Once charcoal is completely ashed over, spread evenly over charcoal grate.
  5. Pre-heat with open dampers and the lid on.
  6. Ready dough – Use a paddle, foil or parchment paper, spread with a little bit of corn meal and/or coat dough by brushing olive oil.
  7. Place the dough directly on the grill or on a pizza stone.
  8. 3-4 minutes on one side with the lid closed. If your dough needs more time, continue with 30 second to 1 minute increments.
  9. Then take dough off, flip over and set the toppings on the side with the grill marks facing up.
  10. Put the pizza back on the grill of 3-4 minutes with the lid closed.
  11. Let the food rest.

Tip: Pre-grill vegetables and sausage.


Image courtesy of Mike Fletcher

Image courtesy of Mike Fletcher

Mexican Street Corn-Off-the-Cob


  • 2 cups corn (about four large ears)
  • ¾ cup diced red pepper
  • 1/4 cup chopped cilantro
  • 3/4 cup crumbled cotija cheese
  • 1/2 cup mayonnaise
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  1. Remove the husks and silk from the corn. Place the corn over a medium-sized fire and grill, turning every four minutes or so until nicely charred on all sides and the corn is tender crisp. Cool.
  2. Cut the corn from the cob, and combine with the red pepper, cilantro, and cheese. Mix the mayonnaise and lime juice, stirring it into the corn mixture.
  3. Let the salad sit at room temperature for several hours to allow the flavors to come together.

Serves 4

Image courtesy of Ren Bishop

Image courtesy of Ren Bishop

Crock Pot Cream Cheese Chicken Chili

Cook time: 4 hours on high, 6-8 hours on low
Serves: 8-10 big bowls


  • 3 medium chicken thighs, still frozen
  • 2 cans Rotel tomatoes
  • 2 cans black beans, drained and rinsed
  • 2 packages Ranch dressing mix
  • 2 tablespoons cumin
  • 3 teaspoons chili powder
  • 2 teaspoons onion powder
  • 1-2 teaspoons of paprika (optional for heat)
  • 1-2 teaspoons of red pepper flakes (optional)
  • 2 8 ounce package cream cheese
  1. Lightly grease your crock pot, and place the chicken thighs on the bottom.
  2. Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing packages, cumin, paprika, red pepper flakes, onion and chili powders.
  3. Stir to combine the mixture, and then top with the cream cheese.
  4. Cook on low for 6-8 hours or high for 3-4, stirring once or twice to blend in the cheese (if you can).
  5. Shred the chicken into large pieces and serve over rice or with tortilla chips. You can also serve in tortillas or taco shells.
    Tip: For a quick meal, use 1 rotisserie chicken from your local grocery store, shredded. Cut the cook time down to 50 minutes.

Anticipating your needs during a kitchen remodel is one of the perks of a Mosby Building Arts kitchen remodel. To begin the journey of your new kitchen, give me a call at 314.909.1800 or contact me here.