July 4th is the day many of us proudly display “Old Glory” and celebrate our nation’s independence. While every family has their own special way to celebrate the holiday, food is usually a big part of what makes those gatherings so great.
Here are two recipes, Grilled Chicken Club Pizza and Peach Crisp Cobbler, that might add to your celebration this year. Family and friends are sure to enjoy both recipes, and the pizza recipe is a great way to use any leftover grilled chicken you have on hand.
GRILLED CHICKEN CLUB PIZZA
1 commercial frozen cheese pizza (any brand)
5 bacon slices, cooked and cut into 2-inch pieces
1 1/4 cups grilled boneless, skinless chicken breast, cut into bite size pieces
1/2 cup shredded cheddar cheese, divided
1 large tomato, thinly sliced
1/2 cup shredded lettuce
3 tablespoons mayonnaise
1 large avocado, peeled, halved, and sliced
Lay bacon pieces evenly over pizza. Sprinkle chicken pieces evenly over all.
Sprinkle 1/4 cup cheddar cheese over chicken and bacon pieces. Bake pizza according to package directions.
When done, cut the pizza into 8 portions and arrange sliced tomatoes on the pizza. Toss shredded lettuce with mayonnaise and evenly distribute it over the pizza.
Sprinkle the remaining 1/4 cup of cheddar cheese over all and top with avocado slices. Makes 8 servings.
PEACH CRISP COBBLER
12 fresh small to medium peaches
1 cup sugar
4 tablespoons cornstarch
3 tablespoons lemon juice
Topping:
1 teaspoon ground cinnamon
Pinch of nutmeg
3 tablespoons granulated sugar
1/2 cup biscuit mix
3/4 cup lightly packed light brown sugar
2 cups rolled oats
1 stick of butter, softened
Whipped topping or vanilla ice cream (optional)
Preheat oven to 350 degrees.
Prepare the topping by combining the cinnamon, nutmeg and sugar in a small bowl. Then, in a medium bowl, mix biscuit mix, brown sugar and oats. Stir in the sugar mixture. Add softened butter and mix well. Set aside.
Peel and slice peaches. In a small bowl, mix sugar and cornstarch together. In a large bowl, combine the peaches, the sugar mixture and the lemon juice; stir to blend evenly.
Place the peaches in a 13-by-9-inch baking pan. Spread the topping evenly over the peaches.
Bake for 45 minutes or until golden brown.
Serve with dollop of whipped topping or vanilla ice cream. Makes 12 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
