One ooey-gooey, saucy, meaty taste of my Loaded Pizza Hasselback Potatoes and your family will be screaming “Gimme Amore” as in “give me some more”! And, yes, I admit that pun is as cheesy as the layers upon layers of loaded spud goodness of this amazing family-friendly, one-pot meal. Read on to get more details and the drool-worthy recipe:
My childhood years were fueled by a lot of English Muffin Pizzas. My parents both worked and this quick-fix meal or snack could be made in the toaster oven in under 10 minutes, reducing my mom’s worry that I was sitting at home starving, or worse yet, burning the house down. Naturally, I’ve taught my own three boys how to fend for themselves and make these little single-serve pizzas and variations of an open-faced sandwiches.
One of the perks of English Muffin Pizzas is that each can easily be adapted to suit picky palates and gourmet appetites alike. With just a quick switch-a-roo of ingredients (even leftovers found in the fridge or freezer), you can come up with a one-of-a-kind, personal-sized cure for any craving – even dessert! Check out these quick recipes using English muffins and solve your current breakfast, lunch, dinner or snack situation. Continue reading
Raise your hand if you can’t resist corn on the cob ! Not only is this vegetable fun to eat, it’s usually super cheap in the summer season – I just bought a dozen plump, juicy organic ones at Whole Foods for $3 total! Making corn on the cob on the grill is super easy; it’s a must-have at our house for backyard barbecues and casual entertaining. You know it’s on my menu for all the big summer celebrations including Memorial Day, the Fourth of July and our big family reunion! 
There are three main ways to cook a whole ear of corn on the grill, and I’m going to run you through them. But, first, you’ll want to find the freshest corn possible for the yummiest result. Corn sugars undergo enzymatic reactions after ears are picked, slowly converting into less tasty, mealy starches. So, the fresher the corn, the sweeter – all the more reason to make friends with your local farmers.
Method 1 – Cook Corn in Husk
Grilling an ear of corn in the husk is so simple and mess-free – the end part of the cob serves as a handle as your peel back the husk dig into the steamed kernels. Notice how I said “steamed” – that’s because this method actually uses water from all the parts of the corn to steam it into tenderness – the grill just serves as the heat source. If the corn is fresh, it won’t need a pre-soak in water. However, if the husk looks a bit dried out, soak the entire ear of corn in water for about 10 minutes before grilling.
How to: Simply place corn directly on the coals or grates of your grill or campfire (heated to about 400F degrees) and cook for approximately 10 to 15 minutes until tender (peel back husk if needed). The outside will be blackened, but inside it’s pure perfection. Peel back the husks; remove the silks and butter and season to your preferences. If you want to get fancy, you peel back husks without taking completely off, remove silks, butter and season and then pull back up the husks before grilling. But, I think this makes it too complicated (and the butter tends to drip out!)
Method 2 – Foil-wrapped
Grilling your corn wrapped in foil is a handy-dandy way to prepare it if you don’t want family and friends to be dealing with charred, messy husks. Again, you are actually steaming it with this method. Plus, you can easily oil, butter or season your corn before cooking and the toppings won’t drip out . . . and you don’t have to deal with mess and logistics of setting out these perishable condiments if you have a large crowd.
How to: Shuck corn toss away silks and husk. Wrap the corn in heavy duty aluminum foil, with or without flavorings like butter, herbs, salt, pepper, grated cheeses, etc. Grill right on top of hot coals, or on a grill grate set, turning a few times, about 10 – 15 minutes
Method – Naked
This is my favorite way to prepare corn on the grill because I like the nutty, smoked flavor that a bit of charring on the kernels brings. However, this method is not “steaming” like the other ways to grill corn, so the final result is not quite as juicy and, it can’t be cooked directly on coals. But, I feel like this is how we do it down here in Texas and it tastes so good — yeehaw!
How to: Pull back husks and remove completely or braid and tie off for a decorative effect. Pull away most of the silks – the remaining will burn away on the grill! Cook corn over a medium-hot grill (about 400F degrees) for about 10 to 15 minutes, rotating frequently to prevent burning and encourage all-over light charring. In the last few minutes you can brush with a flavored olive oil and sprinkle with herbs or do that while still warm before serving.
I love serving my grilled corn with slightly spicy-sweet Ancho Vinaigrette – you can get my recipe here:
I’ve also been known to grill waaaaaaay to much corn and I’ll shear off the kernels and use in recipes like my Cali-Corn-ia Shrimp Pizza!
Also, check out Cooking Light’s collection of in-season ideas for Cooking with Corn.
So, how do you usually make your grilled corn – foil, husked or naked? Also, do you use those little stab-in handle thingies or just eat right out of hand? Got any corny jokes? Please share in the comments below – XOXO, Jennifer
Ditch the delivery guy and make a delicious meal just about as fast as you can say “winner, winner, pizza dinner” 10 times. Today, I’m sharing a pizza crust recipe that whips up in warp speed – just grab two simple ingredients and give yourself two minutes to create homemade dough that is ready to roll out and pile up with all those favorite toppings. 
I originally made this 2-ingredient, 2-topping Pizza Crust Recipe for Litehouse Foods using, their Homestyle Ranch. For Ranch Dressing devotees, the concept was capturing that signature buttermilk and herb flavor and baking it right into the crust – so no dipping, dunking or drizzling required! I must say, that crust was delicious! I’ve also swapped out the Ranch dressing with whole-fat Greek yogurt for a tangy, tasty twist that offers up a bit more protein – a consideration if you are making a veggie pizza.
While you only need 2 minutes to make the pizza crust, you’ll need another 12 minutes for it to bake in the oven, loaded with sauce, cheese, fresh veggies, meats and other toppings your crave. Still, you’re eating homemade pizza in less than 15 minutes and that is definitely faster than delivery! 
You’ll also want to try my DIY Garlic Pizza Sauce, another 2 minute recipe (made in the blender) that will take your pie to a whole ‘nutha level.
What fresh toppings do you put on your pizza? Please share in the comments below – XOXO, Jennifer
Yeah, yeah . . . National Pizza Day was yesterday. I may be a day late, but definitely not a dollar short with this easy-to-make homemade garlic pizza sauce recipe that will take your pie to the next level. Store-bought sauces can be kind of pricey, especially the better ones – but my creation saves you some dough (see what I did there?) that can be put towards your favorite fresh toppings. Personally, I love Campari tomatoes, spinach and roasted garlic – but the kids are pepperoni addicts all the way. As for the crust, I’m staying out of the crust controversy – pan crust, thin crust or even cauliflower-carrot crust, it’s up to you. Make it your way, I’m just here to share the sauce. 
The secret to this pizza sauce recipe is a can of “fire-roasted” tomatoes and Instantly Fresh herbs – I’m a big fan of these freeze-dried herbs and garlic from Litehouse Foods, but you can also use regular dried herbs or fresh if feeling fancy. Those not in the know would think this hearty sauce had been simmering all day on the stovetop and not whipped up at warp speed in a blender. Make a double batch and freeze for a busy weeknight dinner solution. Other recipes that are insanely good with this pizza sauce: Egg & Zucchini Ragu 
More Eggs . . .Portabello Eggs Inferno: 
Dip Roasted Spicy Creole Shrimp into Pizza Sauce (instead of cocktail sauce): 
So, what is your favorite topping for pizza? Dare I ask, what is your sauce strategy? Do you cut your pizza in wedges or squares? Do you consider pizza something for a “cheat” day or a well-balanced, hand-held meal? Please share in the comments – XOXO, Jennifer
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