I couldn’t resist one more recipe with corn. According to my friends at Selmi’s……the best place to get corn in Northern Illinois……..the season is over on Labor Day……today!!!!!
We had a few ears of corn left and I wanted to make Tim and I a snack. Confetti Corn Dip!
At one point in my life, I worked in a factory…….while this was not the job for me…..it was a learning experience. One thing I learned, there are a lot of women who can make some wonderful awesome food!!!
Pot Lucks and food were a constant at the factory. Someone was always bringing in food. One of the ladies I worked with, Beth, brought something called corn dip. This was where I wrinkled up my nose……corn with mayo?……..but, after I tried it ……I begged for the recipe and it has been a mainstay in my snack repertoire ever since!
The version that Beth made was canned Mexican corn with sour cream, mayo, and cheese, served with Fritos. It was addictive!!
In our last post “we” shared our……..yes we both made an Italian Beef recipe, and since we couldn’t decide which one was better so, we posted them both!
Now, what to do with the left overs………???????? Ahhh………. but of course… pizza!!
We eat pizza…….a lot………I mean like two or three times a week a lot. I have discovered one thing in writing this blog………days I am not making a recipe, I don’t want to cook anything too difficult and I really don’t want to have to clean up the kitchen……ugh!
This is where I will tell you, Tim is a dish washing man!!!! He does dishes all the time, and for that I pledge to him my eternal gratefulness………..I hate to do dishes!!!!
But, the original idea for this pizza came form Tim and the Italian Beef recipe. So, all the credit for the idea goes to my wonderful husband. I must say the pizza is a total winner!
A pre-made crust……..I am a huge fan of the Boboli Pizza crust, either thin or original. I use them all the time……..simple, tasty and you can have one on hand for an impromptu pizza night.
We topped the crust with a jarred marinara sauce, but use your own recipe if you wish, same with the pizza crust, you can make your own homemade if you have the time, or the inclination……….the day I made this I had neither…….lol.
Chunks of the juicy Italian beef went on next. Sliced colored peppers, I used red, orange, and yellow, but any color will do………really, I just didn’t have any green ones…….my bad. I can’t believe I just used that term…….I really don’t like it……but it fit.
Onions came next, then I used the pepperocini peppers from the Italian Beef, onto the pizza too, they were cooked in all that yummy juice and added an bit of spiciness, like a warm, comfy spice not a blazing hot burn your mouth spice.
Covered with sliced provolone cheese and into the oven……….25 minute later………..heaven on a pizza stone! A note on pizza stones, for me Pampered Chef has the best one around. I have had mine for years and it keeps getting better with age. The darker the stone the better it cooks.
It was sooooo good! Tim and I ate half for lunch and the other half for a late night snack. I was just as good the second time around.
So, after you decide whose Italian Beef recipes is better…….wink, wink……..try the Italian Beef and Pepper Pizza with the left overs………it will make your mouth happy!!!
1/2 each red pepper, yellow peeper, orange pepper , sliced into strips
1/2 large onion sliced
9–10 Pepperocini peppers
7 slices provolone cheese
Instructions
Preheat oven to 400*.
Place pizza crust on baking stone or cookie sheet. Layer ingredients in order given on crust. Bake for 20-25 minutes or until cheese is beginning to brown.
Remove from oven, slice, enjoy.
Keywords: Italian Beef, marinara sauce, provolone cheese, pizza, bake
I think Spring may finally be here to stay……….yeah!!!! So what better to fix than a salad loaded with spring veggies and grilled chicken……..Grilled Chicken Veggie Salad.
I have had many requests for salads and healthy fare. I have made several small attempts at healthier recipes, but when the weather is crappy I’m more inclined to comfort foods.
With the arrival of Spring and all things anew, this Grilled Chicken Veggie Salad is just the ticket. Mixed green topped with grilled chicken, red and yellow peppers, cherry tomatoes, sweet snap peas and asparagus make for a crunchy, fresh salad.
For a dressing I went with an Asian flare………..Ginger Garlic Dressing. It’s tangy with rice wine vinegar, just a small amount of oil, ginger, garlic, soy and honey……..very yummy.
The best thing about this salad is you can make it in advance and assemble it when you are ready. All the components can keep for up to two days, isn’t that nice, you can make it when you have time and eat it when you don’t…………makes life so much easier to have a little something in reserve for the days you don’t have time to cook! Bonus………it’s HEALTHY!!!!
So, make up this salad today and enjoy it when you are done with all that Spring cleaning……….which reminds me, I best get busy!
8 ounces chicken breast tenderloins, halved crosswise
Salt and ground black pepper to taste
1 tablespoon olive oil or cooking oil
8 ounces fresh asparagus, trimmed
8 ounces fresh sugar snap peas, trimmed
3 cups mixed salad greens
1/2 each medium yellow and red pepper cut into thin strips
1/2 cup grape tomatoes
1 Recipe Ginger Garlic Dressing
Instructions
Directions
1. Sprinkle chicken lightly with salt and pepper. In a large skillet cook chicken in hot oil over medium-high heat for 6 to 8 minutes or until no longer pink, turning to brown evenly. Remove chicken from skillet. Place chicken on a plate and cover, chill at least 1 hour. You may also leave in refrigerator for up to two days.
2. In microwave cook asparagus and pea pods, covered, in a microwave safe dish for 1 to 2minutes or until crisp-tender. Drain; place in an ice bath to cool. Drain well. Serve immediately or place in an airtight container in the refrigerator up to 2 days.
3. To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet pepper, and tomatoes. Add Ginger Garlic Dressing; toss well.
