Bacon & Sweet Corn Grilled Pizza

Sweet grilled corn, bacon, mozzarella and goat cheese mingle together on homemade pizza dough that’s grilled for maximum flavor and a perfect char.

This pizza is perfect for a Barbeque party!

INGREDIENTS 

1 recipe homemade pizza crust

2 ears sweet corn

2 tablespoons olive oil divided

4 strips cooked bacon, crumbled

2 clove garlic minced

1 red pepper, diced

1 red onion, diced

½ teaspoon garlic salt

pepper

4 ounces fresh mozzarella, sliced or shredded

1 Jalapeno, seeds removed sliced

2 ounces Goat cheese crumbled

Parsely, chopped

INSTRUCTIONS 

Preheat the grill to medium-low heat.

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.

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Lemon IceBox Cake

This no-bake lemon icebox cake is light, refreshing layers of lemon pudding, cool whip, and graham crackers then is topped with lemon zest for the perfect summer dessert!

Icebox cakes are so simple to make and are always a crowd pleaser when brought to summer get-togethers or BBQs.

Ingredients

• 2 (3.5 ounce) packages instant lemon pudding mix
• 1 (8 ounce) package Cool Whip
• 3 cups milk
• Zest of ½ of a lemon
• ½ of a lemon juice
• 1 (16 ounce) package graham crackers

Lemon Frosting:

• 1/2 cup butter
• 1 1/2 cups powdered sugar
• 2 Tablespoons milk
• Zest of ½ of a lemon
• 1 tablespoon lemon juice
• 2 Tablespoons lemon juice

Instructions

In a large bowl, mix together the pudding mixes, zest of lemon, lemon juice, Cool Whip, and milk.

In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need to break a few graham crackers so that the entire bottom of the pan is covered).

Spread half of the pudding mixture evenly over the graham crackers. 

Place another single layer of graham crackers on top of the pudding and then layer the second half of the pudding on top of those crackers.

Place one more single layer of graham crackers on top of the pudding.

Mix together ingredients for the lemon frosting and spread over all.

Cover and place in the fridge for about 4 hours.

This cake is even better the next day.

Slow Cooked Mexican Corn

This Mexican Street Corn recipe (also known as Esquites) is packed with fresh flavors and cotija cheese! It’s slow cooked for 3 hours in cheesy cream sauce, and zesty seasonings that make it insanely delicious. The perfect side for any barbecue or summer get-together!

Sides in the slow cooker are also a great way to save space in the oven and keep your house cool during the summer.

Fresh or Frozen Corn? Well, there are benefits to each. You can get frozen any time of the year. Fresh is, well, fresh. Either will work for this dish.

Ingredients 

• 6-7 ears of corn shucked and broken in half
• 13.66 oz. can light coconut milk or low fat milk
• 2 Tbsp. honey
• 1/2 cup salted butter
• 4 tablespoons fresh lime juice approximately 2 limes
• 1/2 teaspoon cumin
• ½ teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili powder
• 1 cup cotija cheese, crumbles
• 1 bunch fresh cilantro 

Instructions:

Add the corn to the slow cooker. You can arrange them nicely to get them to fit better.

Pour coconut milk, lime juice, and seasonings in a medium bowl and whisk until combined.

Pour  the coconut milk mixture over the corn.

Drizzle over the honey and ½ cup of the cheese. Cut up the butter into pieces and add to the slow cooker.

Cover and cook on HIGH for 3 hours without opening the lid during the cooking time. (4 hours for frozen corn)

To serve, sprinkle with remaining paprika, cheese and cilantro

.

Enjoy!

Tangy & Sweet Grilled Shrimp

I love grilled shrimp… this is my go to marinate! 

It’s the perfect weeknight meal or poolside dish!

They are super quick, full of flavor, and so easy to whip up.  Everyone will absolutely love and devour them!!

Grilling shrimp is my favorite way to cook this very popular seafood. The grill gives them a fantastic smoky flavor and adds to the perfect tangy spices of the marinade. 

You can serve them on a platter by themselves, over buttery pasta, rice or my favorite roasted vegetables!

Don’t forget to grab a glass of Scout & Cellar Dove Hunt Dog Sauvignon Blanc!

INGREDIENTS

• 1 pound jumbo shrimp peeled and deveined
• 1/2 cup olive oil
• ½ cup honey
• 1/4 cup red wine vinegar
• 2 Tablespoons liquid aminos or soy sauce
• ¼ cup white wine such as Scout & Cellar Dove Hunt Dog Sauvignon Blanc
• 3 garlic cloves minced
• 1Tablespoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 1 Tablespoon lemon juice
• Lemon zest
• Chopped parsley
• salt and pepper

INSTRUCTIONS

Mix all ingredients in a bowl & marinate for 20-30 minutes.

Save some marinate for brushing while grilling 

Summer Corn Salad

This Corn Salad is one of my favorite summer sides!  This easy Summer Corn Salad features sweet fresh corn off the cob, crisp bell peppers and feta cheese all combined in a light and zesty vinaigrette.

Summer is the best time of year to serve up fresh salads and vegetables. I visited the Southern Hills Farms with some friends this weekend and knew I had to stock up some fresh summer corn. If you live near the Orlando area, I definitely recommend visiting Southern Hills Farm in Clermont. It is absolutely the best You Pick farm I have ever been to and it’s perfect for photos! 

Such a fun day picking sunflowers at South Hills Farms!

INGREDIENTS

• 5 cups corn kernels about 6 cobs of corn or frozen corn kernels, thawed
• ½ medium sized red onion diced
• 1 red and green bell pepper, diced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoon dried White wine, such as Scout & Cellar Dove Hunt Dog Chardonnay
• 1 lemon, juiced
• ½ teaspoon Chile Lime seasoning
• 4 oz. crumbled Feta cheese
• a generous sprinkle of course salt
• pepper to taste
• 1 tablespoon fresh parsley

DIRECTIONS

Combine all ingredients in a large bowl and gently toss.

Season with salt & pepper to taste.