This white garlic chicken pizza reminded me that I really need to eat more white sauce pizza. I usually opt for red, making my own sauce, but the creamy, garlicky, cheesy sauce on this pizza was fantastic. Black olives, shallot, moist and tender chicken and Mozzarella topped it all off delicious bite-after-bite.
I used chicken that I had roasted on my Char-Broil Big Easy when making this white garlic chicken pizza, but any cooked chicken will do. Grab a rotisserie chicken next time you’re at the store and shred or chop it. Perfect.
Also try my BBQ chicken and muffaletta flatbread pizzas.
White Garlic Chicken Pizza
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 pizzas
For the white garlic pizza sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon dried oregano dried
- 1 cup milk
- 1/2 cup Parmesan cheese
For the pizza
- 2 10 " pre-made pizza crusts
- 10 ounces cooked chicken shredded, chopped or cubed
- 2 medium shallots sliced thin
- Black olives sliced
- Mozzarella cheese
- Chopped fresh parsley for garnish, if desired
For the white garlic pizza sauce
Melt butter in a small saucepan over medium-high heat.
Stir in the garlic and cook for 30 seconds.
Whisk in the flour, pepper, salt and oregano. Cook for 30 seconds.
Slowly add the milk while whisking.
Remove from heat and add the cheese. Stir to melt.
Use sauce immediately.
For the pizza
Preheat oven per package instructions.
Spread sauce out on both crusts.
Add chicken, shallots and olives, followed by the cheese.
Bake until the crusts are crisp, golden brown, and the cheese is melted.
Garnish with parsley, slice and serve.
I love making jerky on my Nesco Snackmaster Pro. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. I tend to prefer jerky with a lot of flavor. I’m not really into mellow jerky. Which is why I enjoyed the heck out of this Cracked Pepper N’ Garlic jerky on the Nesco Snackmaster Pro made using a seasoning from Hi Mountain that I picked up at our nearby Cabela’s.
The jerky is definitely peppery (I used more seasoning than the package calls for because hey, like I said, I like my jerky to be packed with flavor!) with a nice hint of garlic that isn’t overwhelming. It’s a really, really tasty jerky that you’ll enjoy more than you may want (so make a double batch!).
I grind my meat using my own grinder, but if you’re friends with your butcher (and you should be), you can get him to trim and grind it for you. Or if you prefer sliced jerky, your butcher can do that for you too. That’s why they’re there. Getting to know your butcher is a really good idea. Take the time to say ‘hi’ even if you don’t need anything the next time you see them.
Also try my Hi Mountain pepperoni and sweet and spicy jerky.
Cracked Pepper N' Garlic Ground Beef Jerky on the Nesco Snackmaster Pro
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 1 /2 pound
NOTE: I personally feel that the flavor is too mellow when mixing per the package instructions, 2 1/2 teaspoons per pound. I use a heaping tablespoon. You may want to first make a pound per the package instructions and see if you want a stronger flavor.
Place beef in a resealable bag or container.
Place meat, seasoning, curing salt and water into a mixer and mix for 5 minutes.
Transfer meat to a resealable container or bag and refrigerate for up to 8 hours, massaging every hour or so to get the marinade distributed and absorbed evenly.
Remove meat from the marinade. Add to a jerky gun and squeeze out onto Nesco trays.
Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It's really personal preference as to how you like your jerky. Soft, chewy, crunchy. There's no wrong here.
Let cool before storing in an airtight container.
This was my first time cooking lobster tails. Prior to this great moment in history I had no experience cutting the shells, cleaning them or even buying them. I wanted everything to be as easy to do as possible, so I opted to cook these little lovelies on my Char-Broil Big Easy. I could not have been happier with the results. Tender, buttery, garlicky lobster tails cooked absolutely spot-on perfect. And with just a slight kick of Cajun seasoning.
You could add whatever seasonings you want to the lobsters. I figured since this was my first experience with cooking lobster tails I would go simple. Cook time was about 20 minutes for the two tails I used. Make sure you select tails that are as close to the same size as possible so they cook in the same amount of time. If you use a bunk bed basket to cook on multiple levels at once, keep in mind that some levels may cook at a different rate than others. Always check the temperatures (you’re aiming for 140-145 F) in all tails before removing them to serve. You definitely do not want to overcook them or they will become tough and you will be sad.
Crab legs are also fantastic on the Big Easy.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Garlic Lobster Tails on the Char-Broil Big Easy
Two cook 4 lobster tails at once you'll need a Char-Broil Big Easy Bunk Bed Basket
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
- 4 4-5 ounce lobster tails (thawed, if frozen)
- 4 teaspoons garlic minced
- 6 tablespoons unsalted butter cut into cubes
- 1 lemon juiced
- 1 lemon quartered
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon seafood seasoning such as Chef Paul Prudhomme's Seafood Magic
Fire up your Big Easy.
Using kitchen shears, cut the lobster tails down the back to the tail. Do not cut the tail, you want the end of the lobster to stay intact.
Gently pry the shells open just enough to get your fingers inside to separate the meat from the shell and remove any vein that may be present. Rinse with cold water and pat try.
Divide garlic and butter between the tails.
Drizzle with the lemon juice and sprinkle with the seasonings.
Transfer tails to the Big Easy basket and Bunk Bed basket. Add lemon wedges.
Lower into the Big Easy and cook for 15-20 minutes or until the lobsters reach 145 F. and the meat is opaque Do not over cook.
Serve with the lemon wedges.