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:
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.
- Take dough out of fridge an hour before using.
- Clean debris out of grill – for optimum air circulation. Clean the grates well so your dough doesn’t stick.
- Set up grill for direct medium heat with the chimney and charcoal.
- Once charcoal is completely ashed over, spread evenly over charcoal grate.
- Pre-heat with open dampers and the lid on.
- 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.
- Place the dough directly on the grill or on a pizza stone.
- 3-4 minutes on one side with the lid closed. If your dough needs more time, continue with 30 second to 1 minute increments.
- Then take dough off, flip over and set the toppings on the side with the grill marks facing up.
- Put the pizza back on the grill of 3-4 minutes with the lid closed.
- Let the food rest.
Tip: Pre-grill vegetables and sausage.
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
- 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.
- 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.
- Let the salad sit at room temperature for several hours to allow the flavors to come together.
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
- Lightly grease your crock pot, and place the chicken thighs on the bottom.
- Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing packages, cumin, paprika, red pepper flakes, onion and chili powders.
- Stir to combine the mixture, and then top with the cream cheese.
- Cook on low for 6-8 hours or high for 3-4, stirring once or twice to blend in the cheese (if you can).
- 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.