Backyard Tips and Recipes
OK, We love life here at Bullfrog Spas of Orange. Life seems much better when good food is involved. Listed below are just a few of some of our favorites. Some for the BBQ and others that are quick and really taste good.
We consider our customers more like extended family and good friends that break bread with each other. If you have a reciepe that you would like share, please submit it to us via email at greg@MyBullfrogSpa.com. We will love to try it out and share it with the rest of the Bullfrog family.
Kevin's Grilled Gourmet Pizza
"This is pizza made on a gas grill. The results are great, and plenty of variations would work. The trick is to grill one side of the pizza dough first, then add the toppings."
 INGREDIENTS - 1 ready made pizza crust
- 2 cups shredded mozzarella cheese
- 1 cup tomato sauce
- 1/2 cup chopped green bell pepper
- 1/2 cup fresh sliced mushrooms
DIRECTIONS - Preheat an outdoor grill for high heat and lightly oil grate.
- Roll out prepared pizza dough to a size that will fit your grill. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, green bell pepper and mushrooms.
- Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly.
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Grilled Sweet Potatoes with Apples
INGREDIENTS - 2 large sweet potatoes, sliced
- 1 apple - peeled, cored and thinly sliced
- ground cinnamon to taste
- white sugar to taste
- 1/2 cup butter
DIRECTIONS - Preheat an outdoor grill.
- In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Divide the mixture into 4 portions, places each on a large piece of aluminum foil. Top each with an equal amount of butter. Tightly seal foil around each portion.
- Place foil packets on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes and apples are tender.
Greg's Mystic WingsYield: 4 - 6
INGREDIENTS  - 1 (18 ounce) bottle honey teriyaki barbeque sauce
- 1/2 cup Worcestershire sauce
- 1/4 cup honey
- 3 dashes liquid smoke flavoring
- 1 1/2 tablespoons grated fresh ginger
- 6 cloves crushed garlic
- 8 habanero peppers, seeded and minced
- 4 green chile peppers, chopped
- 3 tablespoons finely grated raw horseradish
- 18 chicken wings, separated at joints, tips discarded
DIRECTIONS - In a medium saucepan mix together barbeque sauce, Worcestershire sauce, honey, liquid smoke, ginger, garlic, habanero peppers, green chile peppers, and horseradish. Simmer 1 hour over low heat, stirring occasionally.
- Place chicken wings in a large bowl, and coat with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.
- Preheat grill for low heat.
- Lightly oil grate. Discard marinade, and place chicken on the grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear. Transfer chicken to a slow cooker for serving, and stir in the remaining sauce. Set to the Low setting to keep chicken warm while serving.
Roast Beef & Bleu Cheese Sandwiches
Yield: 4 - 6
1/3 cup crumbled bleu cheese
1/2 cup mayonnaise
1 tablespoon lemon juice
6 slices whole wheat bread
6 slices white bread
1 bunch watercress
1/2-pound sliced roast beef from deli
In a small bowl, stir together crumbled bleu cheese, mayonnaise, and lemon juice. Set aside.
To make sandwiches, spread bleu cheese mayonnaise on bread slices. Add watercress and roast beef. Place another slice of bread on top. Cut into quarters and serve.
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