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
Stop using margarita mix. For a classic margarita recipe all you need is tequila, fresh lime juice, triple sec, and simple syrup.
The classic Margarita is one of the most popular cocktails in the world.I’m a sucker for a classic and a spicy one! The key to the Spicy Margarita’s heat is fresh jalapenos.
Here’s my two go-to favorite margarita recipes.
1 lime wedge
1 tablespoon coarse salt, for glass rims
4 ounces high-quality blanco tequila
2 ounces Cointreau
1 1/2 ounces fresh juice
Lime wheels for garnish
1 lime wedge
2 jalapeno coins
2 ounces blanco tequila
1/2 ounce orange liqueur
1 ounce lime juice, freshly squeezed
1/2 ounce agave syrup
1 tablespoon coarse salt, for glass rims
Jalapeno coin, garnish
Lime wheels, garnish
If you’d like a salt rimmed glass, slice a lime into quarters and rub one of the quarters along the rim of a glass. Spread margarita salt onto a small plate and turn the glass upside down into the salt. The salt should stick to the rim.
In a cocktail shaker, combine all ingredients. Fill with ice and shake until thoroughly chilled, about 15 seconds (the bottom of a metal shaker should frost over).
Fill glasses with fresh ice and strain margarita into both glasses.
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.
Tranquil beaches with warm ocean breezes and soft sand, it’s always grilling season in Florida… This grilled pizza has all your favorite Florida flavors fresh-squeezed Orange juice and Tupelo honey plus a smoky aroma that will have your family and friends begging for more.
Paired with a glass of Sauvignon Blanc, it’s perfect for a beach picnic or backyard pool party.
In a large mixing bowl, combine flour and salt. In a small mixing bowl, stir together the water, the yeast and sugar, let it sit for 5 minutes. Then pour it into the flour mixture. Knead with your hands until well combined, adding flour as needed to make smooth dough, approximately 5 minutes. Pour a small amount of EVOO into a large bowl and coat the bottom and sides. Add the dough, turning to coat. Cover the bowl with a kitchen towel and let it rest for 30 minutes. Remove ball, knead and form a new ball of dough, cover with towel and let rest for additional 30 minutes.
In a medium saucepan, heat 1 tablespoon of EVOO medium heat. Sauté the shallot garlic and red pepper flakes until softened. Add honey, orange zest and juice, 1/4 teaspoon salt, a dash of pepper. Simmer, stirring frequently, for 5 minutes. Add the wine, stir and simmer for 5 more minutes.
Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza.
Once the grill is hot, dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly 00 floured pizza peel. Let the dough slide onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.
Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Brush the honey orange sauce onto the grilled surface of the pizza, then top with dollops of goat cheese and slices of prosciutto. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char.
Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices. Top with a handful of arugula and drizzle of the remaining sauce. Slice and serve!
If using the oven, Preheat the oven an hour before making pizza.
450°F to 500 °F degrees.
Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with arugula and orange zest. Drizzle with remaining honey orange sauce.
The Bloody Mary is one of the world’s best known cocktails, prized for its ability to jumpstart even the laziest of mornings. Its origins aren’t exactly clear, but the likely backstory points to the mid-1930s and Fernand “Pete” Petiot, a bartender at King Cole Bar at the St. Regis hotel in New York City.
So next time, you have yourself a Bllody Mary make sure you say Cheers to Pete!
Have you heard of cake in a mug? Well, this is just as easy, if not easier!
These eggs are perfect for hectic mornings on the run! Ready in under two minutes, these eggs come out with that same classic flavor of stovetop scrambled eggs. You can eat them straight out of the mug or plop them on a breakfast sandwich!
The other great thing about these is there’s less clean up. You mix and cook the eggs in the same mug. No pan to clean just a single coffee mug.
Feel free to add different seasonings or cheeses, this recipe is totally versatile!
1 teaspoon butter
3 large eggs
1 tablespoon whole milk (or cream)
¼ teaspoon salt
Pinch black pepper
¼ cup shredded cheddar cheese
In a small microwave-safe bowl, microwave the butter until melted, about 30 seconds.
Brush it all over the bowl.
Break the eggs into the bowl. Add the milk, salt, and pepper. Whisk to combine.
Microwave the eggs, uncovered, for 45 seconds.
Gently stir the eggs with a fork, then stir in the cheese. Microwave until fluffy and set but not completely dry, about 45-60 more seconds. Serve immediately.