We have had some absolutely crazy weather here in Southern California.  I mean, usually the weather is something like "Sunny, with a chance of sunny later in the day".  To get Florida type weather has been absolutely amazing.  The only problem with the sudden rain showers, I never know when I can use my BBQ. I know what you are thinking, um Tammie that's a salad.  Oh I know but do you see the bacon on it?  That's BBQ'd bacon.  Oh yea baby, BBQ'd bacon.  I bought some thick sliced bacon at the butchers because my Dad had purchased me a BBQ mat.  I had never seen this and was very skeptical when he told me about it. Said you could just put it right on the grill and then grill anything on it and it would leave the grill marks and everything.  I thought, sure dad.  Uh oh, he's finally lost it.  Boy was I wrong.  This thing is awesome and I've been experimenting like crazy with it.  I have no idea what brand it is only that he got it off the internet. I have grilled on the bbq, bacon, chopped potatoes, fruit and vegi's.  I just can't express how much I love this mat.  Now, one thing that I did learn, don't cook red meat on it.  I cooked a steak on it and well, yuck. Since the fat and stuff wasn't falling through like normal, it was more like boiling your meat. Again yuck.

The weather finally cooperated yesterday and I made this gem of a salad (see how I circled this all back around).  I BBQ'd the bacon and the rest is just yummy history. Once again, as with any salad you can add your own twist to it.  This salad is great with just lemon squeezed over it also, though this dressing is simply enough to make you weak in the knees.  The mint paired with the fruit, oh just yum.
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Ignore the potatoes! Those were for dinner and I was experimenting. See the mat underneath the bacon and potatoes? Love this mat for grilling.

Recipe:

about 2 cups Mixed Greens, enough for 2 people
4 Slices of Thick Bacon, Maple bacon is really good too
1/4 cup Gruyere cheese, grated or small cubes
1 Pear, I used a Bosch
1 Apple, I used a Gala
3/4 cup Raspberries
1/2 cup Walnuts, broken up
2 Hard boiled eggs, chopped
2 Green Onions, chopped

Dressing:
3 TBSP Extra Virgin Olive Oil
2 TBSP Rice Vinegar
8-10 Mint Leafs
1/2 TBSP Sugar


Cook the bacon crispy.  To reduce calories you can use standard cut bacon and just use one piece per salad. Boil the eggs, shell and let cool.  
While the bacon and eggs are cooking, make the dressing.  I blend mine in a ninja type blender so that it really breaks down the mint leafs.  You can make this sweeter if you like or less.  You can also add lemon juice to it (which I really love, not too much just about a tablespoon)
Peel or not the apple and pear, do these as close to putting the salad together as they will brown.  You can hit them with a little lemon to stop the browning process.
Grate or break up the cheese
Assemble your salad and enjoy!
I hope you enjoyed this recipe.  If you did leave a comment below.  I also have a YouTube channel where I showcase some of my recipes and challenges.  You can find it here:   https://www.youtube.com/channel/UC0RKTXAqUP_MgZRNsqbWV2w


Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Salad only. Reduce calories by using a lean bacon or Turkey bacon and eliminating one piece.
 
 
Don't say "yuck" until you try these bad boys.  I said the same thing when my niece challenged me to make a recipe from  her new favorite food.  I thought "Well, I do like eggplant but what to do with it".  It seemed like such a limited vegetable.  It took me a bit to come up with ideas but now I have several.  I even came up with an appetizer using the Chinese  variety and along the same lines as this recipe.  I also have a "stir fry" that you can add Tofu or meat to.  Her other challenge though was to make it vegetarian as she recently converted.  Hmmmm, that was a bit harder as I am a meatetarian.  I love meat but should be looking at more meatless meals.  Which leads to a whole different problem because I know my son is NOT, in any way shape or form, going to eat a meatless meal.  I've said before that he is a plain meat and taters kid.  He is trying though, he tastes all of the stuff I make.  Some he has loved, some he has liked and a few he wouldn't touch again with a ten foot pole.  Guess you can't win them all.  

Back to eggplant.  I finally had to look up why it's called eggplant and it seems that it was first white and well, shaped like an egg.  Also according to Wikipedia:  "It is known in South AsiaSoutheast Asia and South Africa as brinjal.[1][2][3][4] While "eggplant" is the common name in American, Canadian, and Australian English, "aubergine" is much more common in British English. Other common names are melongene,[5] garden egg,[6]or guinea squash.[7]".  Educational part over.

With all that said, it can be very tasty but if not cooked all the way through, bitter.  The bitterness is due to the seeds, they have the same alkaloid as Tobacco (being somewhat related).  The other nice thing about eggplant, it soaks up flavors while adding it's own subtle delicate flavor.  While the dipping and dunking can take a few more minutes then my normal recipes, it is well worth the work and if you have help, no time at all.  I also know that many others have used the eggplant rounds as pizza's.  I did make them that way without the breading but if cooked all the way through, they tend to fall apart or you have to make them very thick.  I wanted something thinner, like a thin crust pizza.  Yeah, that's why.
Recipe:


1 Large Eggplant (depending on how many people you will feed, One will feed 3-5 people)
3/4 cup Seasoned Bread crumbs (I used a gluten free brand)
3/4 cup AP Flour (I used a gluten free brand)
2 eggs, beaten
1/2 cup finely grated Parmesan Cheese
Salt and Pepper to taste
1 cup Mozzarella Cheese, grated
1 cup Cheddar Cheese, grated
15-20 Fresh Basil leafs  rough chopped (optional)
1/2 cup Sun-dried Tomatoes (optional)
(toppings of your choice, cook any meat first if making these none vegetarian)

Sauce:

1 cup Tomato sauce
2 TBSP Ketchup
1 tsp dried Basil
1 tsp Garlic, minced
1 tsp dried Onions, minced
1/4 tsp Chili powder (or less or none at all, depending on your preference) 

Prepare a cookie sheet with parchment paper

Make the sauce first as you do not want the eggplant rounds to be sitting around while you make the sauce.

In 3 bowls or saucers (salad plates), have your beaten eggs in one, AP flour with Salt and Pepper in another, and the Bread Crumbs and Parmesan Cheese in another.

Have all ingredients ready.

Cut the Eggplant into 1/4 inch rounds
Dip them in the egg
Then flour
Then egg
Then the breadcrumb/cheese mixture
Lay out on parchment paper on a cookie sheet
Do this for all the rounds.  One eggplant for me usually is 1 1/2 trays.  I put them all in the oven at the same time.

Place the trays in the oven for 10 minutes at 350 degrees F.
Remove from oven and flip over, they should be slightly browned on the bottom.
Sauce the top, then cheddar cheese, then topping of your choice and then mozzarella cheese
Place back in oven for 10 minutes

If you like, after the last 10  minutes, place under the broiler to brown up the cheese a bit.  I know some people don't like this but I do.  It is just an option as they are completely done after the last 10 minutes.

You can also make these vegan by using an egg substitute or lightly spraying with coconut oil between dredging and using vegan cheeses.
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Cut the eggplant into 1/4 inch thick rounds. Dip into the egg, then flour, then egg and last the breadcrumb/cheese mixture.
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All ready for the first 10 minute baking
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Flipped over and ready to be sauced, cheesed and topped! Pop back in the oven for 10 minutes and then as an option into the broiler for 2 minutes.
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Sauced, about 1 TBSP per round
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Almost ready for the oven!
Here is a video explaining all the steps.  Enjoy!  If you like it, hit the like button ( the thumbs up) and subscribe to my channel.  
Thanks for stopping by.  If you liked this recipe, leave a comment below!

Always remember, enjoy life.
It's the one you have,
Tammie
 
 
You did not read that wrong nor did I leave anything out of the title.  I really did BBQ pizza's, three of them to be exact.  One gluten free and two "normal".  Yes, they had topping and yes the cheese was melted. They were absolutely delish and if I hadn't told you,  you would never have known that I BBQ'd them.  Right now on my front porch in the shade it is 91 degrees.  I am not turning the stove on, the oven or any appliance other then my computer that emits heat.  In that endeavor, I am creating as many BBQ recipes as I possibly can.  This summer here in Southern California is gonna be a scorcher and with the draught and the high price of electricity, the BBQ and the pool are going to get a work out.  We actually have friends down the street that have not had a stove in their house for almost 4 years.  She cooks everything on the BBQ including cakes, pies, muffins, roasts etc.  I've never had the nerve to do it but when you are having a sweltering heatwave inside the house because you had to turn on the oven, it gives you a big giant kick in the pants to try new things.

Now, there is one thing that I do have to say.  I did not use any homemade type pizza crust, this was all store bought crust.  The full gluten were the ones that you can buy in the package at room temp and the name starts with a "B".  I think you know what I mean.  The gluten free crusts were in the freezer section at our market and were the only ones.  The only criteria here is that it is not so wet that it drips through the grills.  I would believe that full gluten pizza dough would work just fine (actually I know it would as I just googled it and someone else also made this.....damn).

This is simple, simple, simple.  

Recipe:  

The Sauce:

1 8 oz can Tomato sauce
1/2 tsp Garlic (I just used the regular dried stuff, you can use fresh but use a bit more)
1/2 Dried Onions
1/4 tsp dried Basil
1/4 tsp dried Oregano
Salt and Pepper to taste
If you like your sauce thicker, use a tablespoon or two of tomato paste also.

Pizza:

1 Crust
Fresh Basil
Cheese (I used Shredded sharp cheddar and Shredded Mozzarella)
Pepperoni
Or any other topping of your choice.

BBQ or oven

Clean and spray the grill with oil.  Set the BBQ to just about low.  With the lid closed it should not be more then 350 degrees F.  Once the grill is hot, throw the crusts face down on the grill (obviously with nothing on them!).  Let them grill until they have faint grill marks.  Take them off the grill, flip them over and put on your sauce, lay out the Basil leafs if using, cheddar cheese, pepperoni and any other topping you want at this point.  Do not use any raw toppings.  Any meat would have to be pre-cooked.  Throw on the mozzarella and place onto the grill.  Close the lid and wait about 8 minutes and quickly check.  You are looking for the cheese to melt and the rest of the crust to brown.  
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Where the burner temp was the entire time
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The crusts when they first went on the grill face down. The two in back are the full gluten version and in front the gluten free
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Off the grill and ready to be sauced, cheesed and put back on for the final grilling!
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Ready to close the lid for the final melting.
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Off the grill and looking beautiful
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My son's lunch. The Strawberry and Blueberry fruit dip in the middle (also for vegi's) can be found under "Sides"
I hope you enjoyed this recipe, if you did leave a comment.

Thank you for stopping by and remember, enjoy life.
It's the one you have.
Tammie