Shuck the corn and remove and the silks are still left. Rub the corn with 1/2 tablespoon of the olive oil and place on the grill. Cook, turning occasionally until charred, 6 to 8 minutes. Remove from the heat, let cool slightly, then remove the kernels from the cob.
In a pan over medium heat, saute the red pepper, onion and garlic.
Sprinkle the cornmeal on a cutting board or pizza peel and turn the dough out onto the cornmeal and roll into a 14-inch circle. Brush the top with 1/2 of the olive oil and sprinkle of garlic salt and pepper.
Place the crust olive oil side down on the grill and cook until puffed and browned.Flip and brush the remaining 1 tablespoon olive oil onto the dough, then sprinkle on the sauteed veggies, bacon, parsely, mozzarella, jalapeno slices and charred corn kernels.
Half way through the grilling, sprinkle on the goat cheese crumbles.
Grill the pizza until the cheese has melted and the crust has a nice char. If the crust is cooking too fast, move the pizza to a cooler part of the grill.
Got a sweet tooth and love chocolate? Then these chocolate chip bars are for you!
They start with my brown butter chocolate chip cookie recipe and are filled with milk chocolate and sweetened condensed milk. The brown butter and brown sugar gives a toffee-like richness to the cookie bars. And they are so easy to make in a 9×13-inch pan; no scooping or rolling needed. Just press and bake!
1 cup unsalted butter
3/4 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
3 1/4 cups all-purpose flour
1/2 teaspoon salt
1 bag of milk chocolate chips
1 14 ounce can sweetened condensed milk
1 4.4 ounce large milk chocolate bar, chopped
Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
While the butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Whisk and set aside.
Turn the mixer on low. Add the eggs, one at a time, mixing completely.
Mix in vanilla extract.
Add flour mixture one cup at a time to the wet ingredients and mix until combined. Stir in chocolate chips.
Line a 9×13” baking pan with parchment paper for easy removal.
Press half the cookie dough in the prepared pan. Pour sweetened condensed milk over the top of the bottom layer (be careful to leave about 1/4” edge around the pan, then sprinkle the chopped chocolate bar over the top.
Press the remaining cookie dough on top of milk and chopped chocolate bar. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.
Refrigerate for 30 minutes.
Preheat the oven to 350°F. Bake for about 35-45 minutes until the tops of the bars start to get golden brown.
This baked lemon pepper salmon recipe is such a delicious and easy way to prepare salmon in the oven. It only takes 12 minutes at 400ºF to whip up this healthy dinner idea!
Salmon cooks up so fast, has a beautiful mild flavor without the fishy-ness, and is very easy to find at your local grocery store. You don’t need a whole lot of effort and time to make this salmon taste amazing.
Feel free to turn this into a one pan meal by adding some of your favorite veggies like broccoli, asparagus or even potatoes.
2 5-oz. salmon filets
1.5 teaspoons lemon pepper
salt, to taste
2 lemon, sliced into wheels
Lemon zest, for garnish
First, preheat the oven to 400ºF.
Next, prepare salmon, by placing a double piece of paper towel on a large plate. Place salmon filets on top of the paper towel, skin-side down and then place another piece of paper towel on top. Use your hands to press the paper towel into the salmon in order to remove as much moisture as possible.
Next, prepare a baking sheet with foil and cooking spray.
Then place the salmon filets on top skin-side down.
Sprinkle on a generous amount of lemon pepper seasoning on top of each filet. And, season with salt to taste and place lemon wheels on top.
Bake at 400ºF for 12-14 minutes or until the salmon is cooked all the way through a
Buffalo Chicken Wings are the perfect game-day or any day appetizer, marinated in a buffalo sauce, and baked to perfection with just the right amount of heat.
Did you know? Chicken wings were first cooked in a hot sauce for a late-night snack back in 1964, at a bar in Buffalo, New York. Since then, buffalo wings can be found on most bar menus across the world especially when it’s game-day, you can be sure that tables are full of wings and beer.
This recipe is so easy to make. These buffalo wings are baked instead of fried, but are just as crispy and delicious. And, what makes it even better is that you can eat the wings hot and fresh right out of the oven. Serve them with my homemade Blue Cheese dressing or Ranch for dipping, and you’ve got an awesome snack or meal with less fat and calories.
4 pounds chicken wings
1 tablespoon free baking powder
1/2 teaspoon salt
2 teaspoons garlic powder
Pinch of cracked pepper
1/4 cup unsalted butter, melted
1/2 cup Frank’s Original Red Hot Sauce
1-2 tablespoons honey, white sugar or brown sugar (adjust to suit your tastes)
BLUE CHEESE Dressing:
1/2 cup crumbled blue cheese softened
1/3 cup sour cream
1/4 cup mayonnaise
2 cloves garlic minced
1 tablespoon lemon juice
Pinch of salt
Pinch of cracked black pepper
Adjust oven rack to upper-middle position and preheat oven to 450°F. Line a rimmed baking sheet with aluminium foil. Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.
In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated.
Arrange on the prepared pan, leaving about 1-inch of space between each wing. Bake for 20 minutes; flip and continue to cook for an additional 20 minutes. Repeat these steps until crisp and golden brown, (about 60-80 minutes total), until golden browned and crispy.
While the wings are cooking, whisk together hot sauce, butter and sugar in a saucepan. Once butter has melted and sauce is bubbling remove from heat. Toss wings through the sauce to evenly coat.
Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.
These bacon wrapped jalapeno poppers are baked instead of fried! Who can resist fresh jalapenos stuffed with cheese, wrapped in bacon and baked to crispy perfection? Not me, that’s for sure. This is the ultimate party snack!
The jalapenos are sliced in half and the seeds and ribs get removed. Removing the seeds and ribs removes most of the heat from the peppers; if you like it spicier, leave some of the seeds and ribs in. The peppers are stuffed with a combination of cream cheese, cheddar cheese and spices. Then wrapped in bacon before baking in the oven.
I like to serve my bacon wrapped jalapeno poppers with a side of ranch for dipping, but honestly they’re great as-is too.
½ cup cream cheese
½ cup shredded sharp Cheddar cheese
½ teaspoon paprika
½ teaspoon garlic powder
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Mix cream cheese, seasonings and cheese together in a bowl until evenly blended.
Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon.
Arrange bacon-wrapped peppers on the prepared baking sheet.
Bake in the preheated oven until bacon is crispy, about 15 minutes.
Brian and I love cooking Julia Child’s recipes. Her recipes are simple and easy to follow with fresh ingredients! One of our favorites is her Chicken Cordon Bleu. We actually just made it for his mom for dinner!
This Chicken Cordon Bleu is delicious with layers of tender chicken, Gruyère cheese, prosciutto, ham, and mornay sauce! It’s a dinner you will dream about!
Seriously stop what you’re doing right now, and grab what you need to make this amazingly delicious chicken cordon bleu!. Not only will this easy chicken recipe make everyone come running for dinner, but it will also leave them wanting seconds or even thirds.
While I love all parts of chicken cordon bleu, I’ll have to say, the mornay sauce is to die for! Mornay sauce is a classic béchamel sauce (one of the five French mother sauces) enriched with cheese and Parmesan. Trust me you will want to make this sauce to spoon over just about anything. And you easily switch out the cheeses to whatever your heart desires!
Grab a glass of Scout and Cellar Gallivant Chardonnay and let’s go have some fun in the kitchen! Like Julia says ““The more you know, the more you can create. There’s no end to imagination in the kitchen.”
2 skinless boneless chicken thighs
2 ounces thinly sliced prosciutto
2 ounces thinly sliced Black Forest Ham
4 ounces Gruyère cheese
1/4 cup all-purpose flour
1 large egg
1 1/2 cups dry bread crumbs
Vegetable oil, for frying
2 tablespoons butter
3 tablespoons flour
2 cups milk
1/4 teaspoon salt
Salt and Pepper
1/4 cup coarsely grated Swiss cheese
1/4 cup finely grated parmesan cheese
Salt and Pepper
Pinch of nutmeg
Pinch of cayenne pepper (optional)
2 tablespoons butter (optional)
Wash the chicken and pat dry. Place the chicken on a sheet of waxed paper or plastic wrap. Cover them with a second sheet of paper or wrap and, with a flat (not textured) mallet, lightly beat them until flattened to a uniform thinness of less than 1/4 inch. Set aside.
Preheat oven to 315F.
Grab three bowls… Beat egg into one bowl. Spread the crumbs on a second bowl.
Spread the flour in the third bowl.
Lay the chicken pieces on a flat work surface skinned side down. Lightly spread the inside of each thigh with a little mustard (don’t use too much or the mustard will overpower the other flavors).
Stack one slide of prosciutto, then 2 slices of cheese and a slice of ham in the center of each. Roll the thigh, making sure that the filling is completely encased.
Roll the chicken first in the flour, shake off the excess, and dip each thigh in the egg, allowing the excess to flow back into the bowl.
Lay it in the crumbs. Roll it, patting the crumbs into all sides. When the piece is coated, lay it on a clean, dry plate and repeat until all the pieces are breaded. Set aside for at least half an hour to allow the breading to set.
Fill a deep Dutch oven or frying pan, with enough oil to come halfway up the sides. Over medium-high heat, bring the oil to 375°F (hot but not smoking). Add the chicken and fry until golden brown, place on a sheet pan and palace in the oven until thighs reach an internal temperature of 165F.
In a small saucepan, heat to just a boil, while stirring, the 2 cups of milk and 1/4 teaspoon of salt. Remove from heat and set aside.
Melt 2 tablespoons of butter in a saucepan, over low heat. Blend in the flour and cook slowly, stirring continuously until “the butter and flour froth together for 2 minutes without coloring,” thus creating a roux. (Julka tip!)
Remove from heat. As soon as it stops bubbling, pour in your hot milk all at once. Immediately start beating with a whisk. Make sure you gather all of the roux from the sides, bottom and edges of the pan.
Return to a low heat and stir until the sauce comes to a boil. Boil and stir for 1 minute.
Remove from heat and beat in salt and pepper to taste.
Beat in the cheese until they have melted and are well blended into the sauce.
Season with nutmeg, cayenne and salt and pepper. Stir in the butter until melted and blended.
Coleslaw is such a budget friendly, versatile side dish, or salad! This crisp, sweet and spicy coleslaw is a perfect way to round out any barbecue or dinner!
Crisp, shredded cabbage mixed with crunchy carrots, parsley and fresh green onions, then tossed with a slightly sweet, tangy mayonnaise based coleslaw sauce. This slaw is fresh, fabulous and the perfect addition to any Barbecue or try it on my Beef short rib sliders!
While the recipe below calls for small heads of green and purple cabbage, plus carrots, you can absolutely substitute a bag of pre-prepared coleslaw mix from the grocery store!
1 small head cabbage, washed, peeled and shredded
1 small head purple cabbage, washed, peeled and shredded
2-3 large carrots, washed, peeled and shredded
1 cup mayonnaise
3 tablespoons Sriracha
¼ cup apple cider vinegar
1 teaspoon garlic, minced
2 tablespoons sugar
½ teaspoon celery salt
¼ cup chopped parsley
salt and black pepper
In a food processor with a grating blade, shred the cabbage and carrots. Process in batches. Set into a large bowl. Add the parsley and toss.
In a small bowl, whisk together the mayonnaise, sriracha, vinegar, sugar, celery seeds, salt, and black pepper.
When adding the coleslaw dressing to the vegetables, start with 1/4 cup of dressing, toss and then continue to add the dressing a little bit at a time until desired level of creaminess is achieved. Chances are, you will not need all of the dressing, so it is best to err on the side of caution! I only used 1/3 cup on my coleslaw and I used the rest for dipping my homemade beer battered onion rings!
If you are looking for a new dinner this Keto Meatball Casserole should be it.
I love this keto friendly meatball casserole because it’s really simple to make and delicious. It’s also great for meal prep!
I took my grandparent’s meatball recipe, made a couple of changes to make these keto/low carb meatballs. They make epic leftovers… so great for meal prepping!
My personal favorite meat combo when it comes to meatballs is a fifty-fifty of ground beef and Italian sausage.
As you know, meatballs traditionally call for breadcrumbs for the binder. It’s purpose is to add moisture and keep the proteins in the meat from shrinking and becoming tough. I used crushed pork rinds! They work surprisingly well in lieu of breadcrumbs and they really play up the flavors.
To Pan-fry or to bake?
This is a great debate between Italian cooks – whether meatballs should be baked or pan fried.
I grew up watching my grandmother, Meme pan-fry her meatballs. So in this house, we pan fry! Pan frying meatballs produces superior caramelization and a flavorful outer crust. You really do get the best flavor.
Having said that, you can definitely bake up these too.
The deep earthy flavors of a classic home-made cream of mushroom soup recipe can’t be beat, especially when it’s ready in minutes. You’ll never open a can of mushroom soup after trying our recipe!
What makes this mushroom soup so good?
The additional flavors of:
Garlic– fresh garlic is best, but you can use minced if that’s all you have on hand.
Shallots– I LOVE including these in this soup , as the flavor really shines.
Coconut milk– It is an amazing base liquid for all kinds of soups – it gives you a warmer, richer, creamier taste!
Wine— dry red or white wines are perfect in this and add an incredible taste. If you prefer to leave wine out, you’re more than welcome to do so. There’s no need to replace it with extra broth or stock.
microgreens as garnishment (I used sweet basil microgreens)
Wash and roughly chop the cremini mushrooms. Add the Portobello mushrooms to a large, deep-sided skillet and simmer with the red wine until the wine has cooked off. About 6-8 minutes.
While the Portobello mushrooms are simmering, heat the olive oil in a large stockpot. When shimmering, add the shallots and garlic and sauté on medium-low heat until golden brown. This takes a few extra minutes, but adds a lot of flavor.
Add the oregano, thyme and rosemary. Stir to combine and toast until fragrant. About 1 minute. Then add the tomato paste and toast until it becomes a deep red.
Next add the salt, pepper, vegetable broth and coconut milk. Add the cremini mushrooms to the broth and wipe out the skillet. Bring the broth to a simmer.
While the broth is simmering, trim the mushrooms. Wash and wipe off any dirt and tear the mushrooms into smaller pieces.
Simmer the cremini mushrooms in ¼ cup of water until the water has cooked off. Add the olive oil and sauté on medium heat until crispy. Set aside on a paper towel to drain any excess oil.
Using an immersion blender, blend the soup until it is smooth. If you are using a standard standing blender, carefully blend the soup in small batches.
Serve immediately with a drizzle of olive oil, the crispy mushrooms and microgreens.