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My Land Olive Oil Review #2

 

This is the second review of My Land olive oil. This time they sent a tin can of olive oil and a bottle of olive oil "Epidaurus". Both are again made with manaki variety olives, that originate from their estate, that grow their own olives.

 

This USDA Certified Organic Greek EVO olive oil has a delicious flavor. It softly modifies recipes and treats your meals with a naturally mild acidity, allowing you to eat guilt-free. My Land takes pleasure in the freshness of its oil, which is derived from family-run enterprises in Epidaurus olive fields. These Manaki olives are grown in a beautiful environment and picked according to the seasonal cycle. They're nutrient-dense and flavorful, and they're ready for you to enjoy. You'll never go back to diluted, multi-sourced olive oil afterward.

 

Greek Origins introduces an extra virgin olive oil sourced from selected Epidaurus olive orchards. It is a limited edition early harvest oil made entirely of the Manaki varietal. Epidaurus, in the Peloponnese, is recognized for its rich history and has long been known for its superb olive oil, a consequence of its warm temperature and natural springs.

Again my meals for the day were mouth-watering, and the My Land olive oil was the star in each dish, including dessert.

Breakfast was the first dish to have My Land olive oil as the main ingredient for flavor. It was a delicious olive oil and maple granola, that gave us our start to the day. Once you have granola you made yourself, you never want to go back to the store brand, especially one made with My Land olive oil. The taste and aroma of My Land "Epidaurus" olive oil is so amazing. It is an extra virgin olive oil that is cold-pressed and unfiltered Greek olive oil. From homemade granola to salad dressing My Land olive oil is the perfect culinary olive oil of choice. The granola with My Land olive oil was rich and bold, with notes of fruit. You can also replace using butter in your recipes with My Land olive oil, due to its buttery sweetness.

 

Ingredients  

3 cups old-fashioned rolled oats

1 1/4 cups raw pecans, left whole or coarsely chopped

1 cup hulled raw pumpkin seeds

1 cup hulled raw sunflower seeds

1 cup unsweetened coconut chips

3/4 cup pure maple syrup

1/2 cup My Land extra-virgin olive oil

1/2 cup packed light brown sugar

1 teaspoon kosher salt

 

Preheat the oven to 300 degrees Fahrenheit. In a large mixing bowl, combine the oats, pecans, pumpkin seeds, sunflower seeds, coconut, syrup, My Land olive oil, brown sugar, and 1 teaspoon salt.

On a rimmed baking sheet, spread the ingredients in an equal layer. Cook for 45 minutes, stirring every 10 to 15 minutes until the granola is toasted. Retrieve the granola from the oven and season to taste with salt. Before serving, allow it to cool fully.

For lunch, I decided to make a wonderful tasting peach, tomato Caprese salad with My Land olive oil as the star once again. My Land organic olive oil provides a nice accent. It's high in antioxidants, which assist your body in function and performance. The best part is that because this olive oil is so pure, you may use less of it in your cooking without compromising taste or function. The hue of this is indicative of olive oil. Greenish yellow in color. There is no sourness. This is a really smooth olive oil with a wonderful buttery flavor that does not overpower your food. With just a little salt and freshly ground pepper, and My Land olive oil, the rich taste makes it an excellent option for dressings, marinades, sauces, roasting veggies, pouring on anything from pizza to popcorn, and bread dipping.

While pouring the oil, a plastic insert in the aperture allows for some accuracy.

 

Ingredients

1/2 cup white balsamic vinegar

1 garlic clove, minced

3 Tbsp brown sugar

3 Tbsp extra virgin olive oil

1/4 tsp salt

2 fresh peaches, cut into 1-inch pieces

2 lbs tomatoes, preferably heirloom, cut into bite-size pieces (remove seeds and juices if plentiful)

4 Tbsp fresh basil, chopped

8 oz fresh mozzarella cut into bite-size pieces

fine sea salt & freshly ground black pepper, for serving

 

Inside a large mixing bowl, combine the vinegar, garlic, sugar, olive oil, and salt until well combined.

Toss in the peaches, tomatoes, and basil with the My Land olive oil.

Incorporate the mozzarella. To taste, season with fine sea salt and freshly ground pepper.

Alternatively, slice the peaches, tomatoes, and mozzarella and arrange them on a dish before drizzling with dressing. Chamomile blooms can also be seen on the salad. They are okay to eat, but we only use them for decorating.

The main course was some fresh salmon with dill, lemon, and My Land olive oil. My Land olive oil does not have a strong pepper aftertaste or bitterness like some other olive oils, and I believe it would complement a wide range of recipes since it does not overshadow the underlying delicate taste of the food. My Land Organic Extra Virgin Olive Oil has a deep flavor, yet it doesn't seem heavy to me. The hue is green, and the scent is that of fresh olives. I like that it's made with organic olives, so I don't have to stress about pesticide residue. The olives add a subtle tartness to the flavor, but it's still incredibly smooth. It's ideal for cooking or finishing. The standard appears to be pretty high.  

 

What you will need for a dish:

One 1 1/2-pound salmon fillet, or two 12-ounce fillets, preferably wild-caught

1 tablespoon My Land olive oil

Salt and fresh ground black pepper

1 lemon, cut into slices

3 to 4 sprigs of fresh dill, plus more for serving

1/2 cup dry white wine, such as Sauvignon

 

Preheat the oven to 325°F. Season both sides of the salmon lightly with salt and pepper. Distribute lemon slices and fresh herbs on the bottom of a baking dish big enough to contain the salmon, then arrange the salmon, skin-side down, on top of the lemon and herbs. Cover the baking dish with aluminum foil after pouring in the wine or stock. Cook the salmon for 12 to 30 minutes, depending on the thickness of the fillets, or until the fish flakes and white bubbles emerge on the top. Monitor the salmon after 10 minutes to check how it is doing.

The easiest technique to avoid overcooking is to use an internal thermometer to check the temperature of the salmon. The thickest section of the salmon should be 125 degrees F. Remove the salmon from the oven and cover loosely with foil for 5 minutes (the fish will continue to cook during this time). Garnish with a sprinkling of fresh herbs on top.

My Land olive oil is also great for desserts. My Land Organic Olive Oil has a very light pleasant flavor. It will create a very moist and flavorful bundt cake or any cake you use it in. My Land olive oil is a very great quality olive oil, and you taste the love that went into the process with the first taste. The taste is quite round and moderate. The body is medium-full. It dresses beautifully and has a lot of fruit flavor on the palate. My Land olive oil was the star in my olive oil cranberry bundt cake.

 

6 egg whites

2 cups white sugar

1 cup olive oil

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon ground cinnamon

3/4 teaspoon ground cloves

1 cup buttermilk

1 cup chopped cranberries

 

Heat the oven to 350°F. Coat a 9-inch Bundt pan with cooking spray and flour.

Inside a mixing basin, whip the egg whites until firm. Add the sugar and continue to beat until frothy. Add the olive oil and stir to combine. Combine the flour, baking soda, salt, cinnamon, and cloves in a separate basin. Alternately, fold in the egg white mixture and the buttermilk until creamy. Combine the cranberries with a spatula. Pour the batter into the prepared Bundt pan. Bake for 1 hour, or until a knife inserted into the cake comes out clean.

 

EXPERIENCE PREMIUM SELECT ORGANIC MANAKI EVO WITH MY LAND OLIVE OIL! Grown on the hills of the Ancient City of Epidaurus in the sun-drenched Peloponnese, in an excellent environment, using ancient methods and love of holistic cuisine and drama. To produce a constant taste that our clients have learned to enjoy, we use exclusively manaki golden-green olives from among the ancient recognized olive varietals. USDA Organic certification.

Grab some for yourself and see how terrific your dishes will taste. You can find My Land olive oil online or on Amazon.

 

www.my-land.co

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

 

You make it

 

Food Humor

 

My Land Organic olive oil Review

 

Olive oil can add so much to your dish. But at the same time offer you nutrition healing. That is what My Land olive oil is all about, being inspired by holistic values.

Today, I had the opportunity to use their olive oil in some really gourmet dishes I decided to create. And the star of each dish was My Land olive oil. The Greek olive oil has a way that heightens your palate's senses, in every bite.

My Land is a family that for years, has cultivated Manaki olive trees. This is using traditional sustainable farming with no pesticides or fertilizers or not even GMOs. My Land only produces pure, fresh olive oil, that is bottled unfiltered, unprocessed, and stored only in cool dry spaces.

If you are not familiar with, Manaki olive oil, it is a fruity and buttery organic olive oil that is extra virgin. It is pure and so exceptional in taste and has a high nutritional value to it. And your dishes taste like you are a professional five-star chef! Manaki olive oil is known to be the best, and the most recognizable Greek olive oil there is. Even after opening the bottle from My Land, you get the fresh aroma of the ingredients. Every bite leaves your palate with a pleasant and smooth taste.

You will be delighted to use My Land Manaki olive oil as an accompanist to your ideal dishes from salads to vegetables.

Now let me make your mouth water with the delicious meals I created throughout the day, with My Land olive oil!

First and foremost is breakfast, a sophisticated dish of blistered cherry tomatoes egg bruschetta. A delicate breakfast served on top of toasted bruschetta bread. The olive oil from, My Land made this dish the star. It has a nice buttery flavor to it, and a succulent taste. It pairs so wonderful with tomatoes, adding another fruity taste with a little spice.

 

Ingredients

2 tablespoons My Land Extra Virgin Olive Oil

2 pints cherry tomatoes stems removed

1/2 cup chopped onion

2 garlic cloves chopped

2 tablespoons finely chopped fresh basil

1/2 teaspoon kosher or sea salt

Freshly ground black pepper

4 large eggs

3/4 cup shredded cheese fontina

4 thick slices of toasted crusty Italian bread

Fresh chopped Italian parsley

 

Directions

In a big pan, heat the olive oil until it is hot but not smoking. Sauté, stirring constantly, until the tomatoes are blistered and softened for about 5 minutes. Then add the onions and cook until they and the tomatoes are juicy. Combine the garlic, basil, salt, and black pepper in a mixing bowl.

Break each egg into a tiny cup and add one at a time. Make an indentation in the sizzling tomatoes with a spatula and slide the egg into it. Cover and simmer over medium-low heat for about 5 minutes, or until the eggs are set. Scoop out portions of eggs and juicy tomatoes with a spatula onto thinly sliced toasted crusty Italian bread. Garnish with freshly chopped parsley.

For lunch, large artichokes are filled with a delectable bread crumb mixture and then cooked in a white wine sauce until soft. Soaked up with the leftover sauce with great crusty bread! Again the star of the dish that brought so much of the flavor was My Land olive oil. The olive trees from, Epidaurus Greece that brings these olives for the oil are just so heavenly.

 

Ingredient Checklist

2 large whole artichokes

1 cup Italian-seasoned bread crumbs

½ cup minced pecorino Romano cheese

¼ cup chopped fresh mint

2 tablespoons minced fresh garlic

1 teaspoon salt

½ teaspoon ground black pepper

3 tablespoons My Land Manaki extra-virgin olive oil

2 cups white wine

1 cup water, or as needed

 

Remove the stems and tips from each artichoke. Remove the stiff outer leaves. To remove the thorns, use scissors to clip the ends of the remaining leaves. Remove the rough outer covering from the stems by cutting them in half. Set aside.

Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a mixing bowl. Drizzle with My Land olive oil and toss.

Parsnips were served as a supper side dish. Robust parsnips are softened in a warm bath of My Land Manaki olive oil before being grilled and adorned with pickled currants. So luscious from the My Land olive oil, with its buttery flavor profile. It also gives you a tasting note of fruity flavor and such an amazing aroma. Parsnip Confit with Pickled Currants, to be exact.

 

Ingredients

2 1/2 lb. parsnips, peeled, halved lengthwise, quartered if large, woody core removed if large

2 heads of garlic, halved crosswise

1 (4") piece ginger, scrubbed, sliced lengthwise into 1/8"-thick planks

3 large sprigs rosemary, divided, plus 1 Tbsp. rosemary leaves for serving

1 Tbsp. plus 1 tsp. kosher salt

3 cups My Land Manaki extra-virgin olive oil

1/2 cup dried currants

1/4 cup sugar

1/2 cup plus 1 Tbsp. apple cider vinegar

2 tsp. Aleppo-style pepper

 

Heat the oven to 300 degrees Fahrenheit. In a rectangle 3-quart baking dish, combine parsnips, garlic, ginger, 2 rosemary sprigs, and 1 tablespoon salt; flip garlic cut side down. Roast for 35 minutes using My Land Manaki oil. Remove from oven and flip the parsnips over. Return to the oven and roast for 30–40 minutes, or until a knife easily passes into the meat. Allow cooling slightly. Meanwhile, in a small saucepan over medium-high heat, bring currants, sugar, 1/2 cup vinegar, remaining 1 tsp salt, remaining rosemary sprig, and 1/4 cup water to a boil. Reduce heat to low and continue to simmer, turning the pan regularly until reduced by three-quarters. Stir in the Aleppo-style pepper, 1 tablespoon parsnip confit oil, and the remaining 1 tablespoon vinegar in a small bowl. Remove the parsnips from My Land olive oil, allowing the excess to drop back into the baking dish, and arrange them on a rimmed baking sheet. Remove the garlic and keep it aside for later use. My Land o ill should be strained through a fine-mesh screen into an airtight container; aromatics should be discarded. Cover and set aside the oil for later use. Preheat a big cast-iron skillet over medium-high heat. Distribute parsnips in a single layer in a pan and heat, turning regularly, until golden brown and scorched in areas, about 4 minutes each batch. Alternatively, broil them for 10–12 minutes, flipping halfway through.  Transmit to a plate and top with the currant sauce. Garlic and rosemary leaves, if used, should be sprinkled on top.

What happens when you use a My Land olive oil in your cooking? Magic.!  Because My Land Manaki olive oil transfers heat far more efficiently than air, items confited in it, such as these chicken thighs, come out exceptionally moist and flavorful. The My Land Greek olive oil really transforms your dish. Those olives that come from the small farm, that are cold-pressed, and unfiltered make any dish you create, outstanding and mouth-watering. The way that the Manaki olives are extracted preserves the natural taste, and you taste that in each bite, and also the LOVE and passion My Land has. Olive Oil–Confit Chicken with Cipollini Onions was the main course for dinner, and again My Land olive oil made it a star!

8 skin-on, bone-in chicken thighs

1 lemon, thinly sliced into rounds, seeds removed

1 teaspoon fennel seeds

6 sprigs rosemary, divided

2 1/2 teaspoon kosher salt, plus more

Freshly ground black pepper

1 1/2 pounds baby Yukon Gold potatoes, scrubbed

12 ounces cipollini onions, peeled

4–4 1/2 cups My Land extra-virgin olive oil

 

 

In a large mixing bowl, add the chicken thighs, lemon slices, fennel seeds, 4 rosemary sprigs, and 2 1/2 teaspoon salt, then season generously with pepper. Refrigerate for at least 12 hours and up to 1 day. Allow the chicken to come to room temperature for 20–25 minutes. Preheat the oven to 275°F with racks in the top and middle positions. Season the potatoes and onions in a large Dutch oven or other heavy pot with salt. Transfer chicken mixture to the pot, scraping in any stray fennel seeds, and place chicken thighs, skin side up, in a single layer over potatoes and onions it will be a tight squeeze. Four cups My Land olive oil should be added. It should come up to just over the top of the chicken; if the pieces aren't completely immersed, add another 1/2 cup olive oil. Cover the saucepan and set it on the center rack of the oven. Bake the chicken for 2–2 1/2 hours, adding the remaining rosemary sprigs after 1 hour, until the flesh is cooked but not coming off the bone. Finally, preheat the broiler. Remove the chicken from the pot with tongs and set it, skin side up, on a rimmed baking sheet. Arrange potatoes around the chicken on a baking sheet. Broil for 5 minutes, or until the chicken skin and potatoes are browned and crisp. Rest for 5–10 minutes on the baking sheet.

While the chicken and potatoes are broiling, arrange the onions, lemon slices, and rosemary on a dish. Pour the oil into a large measuring glass through a fine-mesh sieve. To disclose part of the creamy inside of the potatoes, softly crush them with a fork. Sprinkle with salt to taste. Place the chicken and potatoes on a dish and top with the saved onions, lemon slices, and rosemary sprigs. Drizzle with part of the strained My Land olive oil, reserving the remainder for later.

I can not tell you what an experience it was today. Cooking with My Land Manaki olive oil. Olive oil is produced using traditional techniques on the hills of the Ancient City of Epidaurus in the sun-drenched Peloponnese. Olive oil with a single origin and variety created solely from Manaki golden-green olives among the oldest known olive kinds to give a cold-pressed olive oil with a consistent flavor our consumers have learned to enjoy. It was a wonderful experience to enjoy a rich and robust flavor of olive oil with hints of ripe fruit, green grass, and flowers. You'll adore the enticing scent, which adds a warm buttery richness to your favorite foods. My Land olive oil will provide a delicious accent to each and every food you prepare. Most of all, because this oil is so pure, you may use less of it in your cooking without compromising taste or functionality.

The olive oil is a somewhat heavier viscosity lends itself well to sticking to salad greens and bread, which is one of the first things you notice. And this is another feature that makes it so special!

Make My Land organic extra virgin Greek olive oil Manaki variety a part of your kitchen staple.

You can do so online or on Amazon.

 

www.my-land.co

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.

 

Food Humor

 

Food History

 

Clarence Birdseye of Montclair, New Jersey, witnessed the Inuit employ ice, wind, and temperature to immediately freeze newly caught fish during his travels across what is now Northern Canada in the early 1900s. Birdseye's food preserving technology was inspired by a hunting trip to Canada in the 1920s.

Black Rice

 

Black rice is one of a few superfoods. The rice has a really distinctive appearance as it cooks up to a rich purple color. The rice works well with almost any meal as a healthful side dish. I like to serve it with salmon and fresh vegetables.

 

Ingredients

2 tablespoons butter

1 cup black rice

¼ cup diced onion

¼ cup slivered almonds

1 ¾ cups water

1 cube chicken bouillon

 

In a saucepan over medium heat, melt the butter. Cook and stir for 5 to 10 minutes, or until the black rice, onion, and almonds are gently toasted. Take the water and bouillon cube to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, or until the rice is cooked and the liquid has been absorbed.

Saucehound bbq Product Review

 

I am a lover of animals, and when I got a box today, with BBQ products in them and learned the name, I fell in love. Anyone that cooks with his bulldog is all right in my book.

And that's where the story of Saucehound begins. Many years ago cooking with his best friend, Chuck his bulldog, and their love for BBQ. This pair in the kitchen created some really tasty flavors for not only BBQ sauce, but BBQ rubs. After all with your fur buddy by your side, how can you go wrong? They took it to the road next, from competitions as a BBQ team, to traveling the country getting sauced and collecting awards they deserved.

With Chuck and his daddy in mind, let me tell you about how Saucehound made my meals today, succulent and mouth-watering!

How does some fried chicken and waffles sound? Well, that's what I decided to make, and the flavor, well I have Saucehound to thank for that. With their Saucehoun original championship BBQ spice seasoning rub, I made the moistest and most delicious fried chicken. Bone sucking good too! Inside this shaker, you have all-natural ingredients, and you don't need to add anything else but Saucehound rub and seasoning blend. I used it for fried chicken, but it's so versatile, from chicken to veggies and more. This all-natural seasoning rub has no gluten, no corn syrup, or any type of preservatives. You can use it for fried foods, BBQ grill foods, and so many other ways. This is the seasoning rub that started it all for Saucehound, and after your first time tasting it, you will see why it's a "WINNER". What makes Saucehound original special is the ingredients of,  Brown Sugar, Sea Salt, Spices, Including Celery Seed, Dehydrated Garlic, Dehydrated Onion, Paprika, Mustard, Natural Flavor. Your foods will talk to you before you prepare them, screaming for Saucehound products.

For lunch I made everyone a bowl dish, of chicken and apple bread pudding, using Saucehound BBQ naughty dog sauce. Another award-winning product from Saucehound is a BBQ sauce with habanero and jalapeno. A little bite to please and tease your palate. Even with a little kick, you just want more of this sauce, you just can't get enough. You can dress up some wings, use them as a drizzle, or even make a yummy dip for some veggies. Saucehound naughty dog sauce is a very serious BBQ sauce. It is sweet and tangy at the same time. A wonderfully rich dark BBQ sauce heat lovers will admire. The heat level comes to your palate slow then boom there it is. A ton of flavor and character in every bite you take.

 

Ingredients

1 package cornbread muffin mix

6 tablespoons butter, divided

1 large sweet onion, thinly sliced

2/3 cup Saucehound naughty dog barbecue sauce, divided

2 cups diced cooked chicken

2 large eggs, beaten

1 cup half-and-half cream

1 teaspoon salt

1/2 teaspoon pepper

1-1/4 cups shredded Monterey Jack cheese

1 small green apple, peeled and diced

Minced chives

 

Compose cornbread according to package directions and bake in an 8-inch square baking pan that has been oiled and floured. Cool. Decrease the oven temperature to 375°. Next, melt 2 tablespoons of butter in a small pan over medium heat.   Whisk in the onion cook until it is softened. Reduce heat to medium-low and simmer for 30-40 minutes, or until deep golden brown and caramelized. Take the pan off the heat and set it aside.

Toss the chicken in 1/4 cup Saucehound naughty dog barbecue sauce to coat. Cube the cornbread. Microwave the remaining butter, covered, on high for 30 seconds, or until melted. Incorporate the eggs, cream, salt, and pepper. Toss in the caramelized onions. Pour the egg mixture over the chunks of cornmeal. Combine the chicken, cheese, and apple. Gently toss to blend.

Spoon the mixture into a greased 8-inch square or 1-1/2-quart baking dish; bake for 35 minutes, or until bubbling and golden brown on top. Drizzle the leftover barbecue sauce on top of the bread pudding. Garnish with chives.

I had a lot of fun turning some sweet and sour pork into a unique dish, by adding some Saucehound original BBQ sauce. And the culinary mix was the perfect marriage. You get a little heat, some sweet, and a tang in one bite. It's not hard to see why these products won so many awards. It really is an outstanding BBQ sauce. You will want to create so many types of dishes with it. From salad drizzles to french fry dip, it will make them pop with flavor. Saucehound original BBQ sauce will enhance any type of food you add it to.

Ingredients

1 pork tenderloin (1 pound), cut into 1-in. cubes

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1 medium onion, chopped

1 medium green pepper, chopped

3 garlic cloves, minced

1 cup chicken stock

1 can (20 ounces) pineapple tidbits, drained

1 cup Saucehound original barbecue sauce

1/2 cup packed brown sugar

2 finely chopped chipotle peppers plus 2 teaspoons adobo sauce

2 tablespoons reduced-sodium soy sauce

Hot cooked rice

 

Season the pork with salt and pepper to taste. Heat the oil in a large skillet over medium-high heat. Sauté until the meat is browned, about 4-6 minutes. Remove.

Saute the onion and pepper in the same pan until softened, about 2-4 minutes. Sauté for 1 minute after adding the garlic. Transfer the meat to the pan and add the chicken stock. Cook, covered, for 5 minutes or until the meat is cooked.

Stir in the following 5 ingredients and cook, uncovered, for 5 minutes, or until the sauce thickens. Serve over rice.

 

Later on in the evening, with a great movie, I made a chicken pizza and for flavor dashed it with Saucehound naughty dog spice rub. A championship seasoning BBQ rub with habanero and jalapeno. Again you get some sweetness and heat in every bite you take. The more you eat the heat builds on your palate, but nothing overwhelming. The heat does a nice tolerable dance on your taste buds. And at the same time, it gives your dish so much flavor. From a dry rub to adding some into your soup, you taste the love that went into creating it. Any of Saucehound products are worthy of leaving out for everyone to grab and enjoy.

 

 

Ingredients

2 boneless skinless chicken breast halves

1/4 teaspoon pepper

1 cup Saucehound naughty dog barbecue rub, divided

1 tube refrigerated pizza crust

2 teaspoons olive oil

2 cups shredded Gouda cheese

1 small red onion, halved and thinly sliced

1/4 cup minced fresh cilantro

 

Scatter pepper over the chicken and lay it on a greased grill rack over medium heat. Grill, covered, for 5-7 minutes each side, or until a thermometer reads 165°, brushing regularly with 1/2 cup Saucehound naughty dog barbecue rub during the last 4 minutes. Allow cooling slightly. Cut the potatoes into cubes.

Cut the dough in half. Press each chunk of dough into a 10x8-in. the rectangle on a big sheet of heavy-duty foil that has been gently oiled. Invert the dough onto the grill rack and peel off the foil. Cover and grill over medium heat for 1-2 minutes, or until gently browned the bottom. Take off the grill. Brush the leftover barbecue sauce over the grilled sides. Cheese, chicken, and onion on top. Grill, covered, for 2-3 minutes, or until the bottom is gently browned and the cheese is melted. Garnish with cilantro.

Don't let another day go by without trying products from Saucehound BBQ, located in Hollis, New Hampshire. You can get some online, Amazon and Faire.

 

www.saucehoundbbq.com

 

 

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might affect the appearance of product/products.