One Skillet Zesty Cheezy Corn Dip

 

One of my favorite summer foods is fresh corn.  This year the corn has been especially sweet, so I have tried to incorporate it in as many dishes as possible.  Sadly, I have a family member who is not as crazy about corn as I am, but we can all agree this one skillet zesty cheezy corn dip fast becomes a favorite of everyone who tastes it.

One Skillet Zesty Cheezy Corn Dip

In fact, the “I don’t want corn again” person (they have asked to remain nameless) has requested this dip for our casual Friday night dinner.  This zesty cheezy corn dip along with a salad made with my mom’s special vinaigrette makes the perfect easy-peasy Friday night meal.

I’m going to let you in on a little secret…The ingredient that makes this corn dip so delicious is not the corn, it’s the Mezzetta Peperoncinis.

One Skillet Zesty Cheezy Corn Dip

Have you ever tasted a peperoncini?  When I was growing up peperoncinis were always sitting in a bowl on our table at every family gathering.  In fact, every home of every Italian friend I had, had peperoncinis sitting on their table in a bowl!  Peperoncinis turn an average meal into crave-worthy mouth watering meals.

They are so delicious Handsome loves to eat them right out of the jar down to the very last one.

4.7 from 6 reviews
One Skillet Zesty Cheezy Corn Dip
Author: 
 
Ingredients
  • 4 ears of fresh sweet corn (kernel removed) or 2 cans of whole kernel sweet corn
  • ½ finely cup chopped Mezzetta Peperoncini
  • 6 slices of bacon, crumbled
  • 8 oz cream cheese, softened
  • 1 cup shredded mexican blend cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup cilantro, chopped
Directions
  1. Pre-heat over to 375 degrees.
  2. In a cast iron skillet, cook bacon over medium high heat until crispy.
  3. Remove bacon from skillet and set aside (on a paper towel to absorb grease).
  4. Remove all grease from pan except for 2 tablespoons.
  5. Add the corn, peperoncini's, ¾ of the bacon, cream cheese, mexican cheese, salt, pepper, and ½ the cilantro to the skillet. Mix well.
  6. Bake for 15 to 20 minutes until the cheese has melted and bubbly.
  7. Top with remaining ingredients.
  8. Serve immediately.
Memos
*DO NOT use frozen corn.

 

To get every bit of flavor right down to the bottom of the Peperoncini jar, years ago, my mom came up with this very simple zesty vinaigrette.

One Skillet Zesty Cheezy Corn Dip

Combine:  1/4 cup olive oil, 1/2 cup peperoncini juice, 1 teaspoon dijon mustard, 1 tablespoon honey, along with salt and pepper to taste.  Shake it up to combine.  You have just a transformed an everyday vinaigrette to one that will brighten every bite!

One Skillet Zesty Cheezy Corn Dip

 

The wonderful people at Mezzetta’s and Chef’d have a national sweepstakes happening as of August 1st, 2017!

One lucky winner will receive 52 meal kits from Chef’d (a $1560.00 value) and 10 runner up winners will receive a $50.00 Chef’d gift card.

Enter here for your chance to win!

Head over to the Mezzetta website now for more information.

Bonus – Every entrant will receive a 10% off coupon to use on any Chef’d order!

What is your favorite recipe using Mezzetta Peperoncinis?

Until Next Time…

XOXO

One Skillet Zesty Cheezy Corn Dip #AD @Mezzetta So delicious and super yummy. You won't be able to eat just one bite!

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Easy Sunday Morning Cinnamon Rolls

There is nothing better than a nice relaxing Sunday morning, except a relaxing sunday morning with homemade cinnamon rolls!

Easy Sunday Morning Cinnamon Rolls

You would think that homemade cinnamon rolls would be a ton of work and then there would be no more relaxing Sunday morning, but fear not.  These cinnamon rolls are a cinch to make and can be in your belly in no time!

Here’s how I made the cinnamon rolls…

Easy Sunday Morning Cinnamon Rolls

Mix ingredients together to form the dough.

Easy Sunday Morning Cinnamon Rolls

Roll out the dough, slather the dough with softened butter, and generously add the cinnamon and brown sugar.

Easy Sunday Morning Cinnamon Rolls

Roll the dough and cinnamon sugar mixture into a log and seal the edges.

Easy Sunday Morning Cinnamon Rolls

Cut dough log into even pieces and let rise until doubled in size.

5.0 from 6 reviews
Easy Sunday Morning Cinnamon Rolls
Author: 
 
Ingredients
  • *DOUGH*
  • 3 cups all-purpose flour + more for dusting
  • 2¼ teaspoons active dry yeast (1 package)
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 cup milk
  • 2 tablespoons softened butter + more to butter baking dish
  • 1 large egg
  • *FILLING*
  • 3 tablespoons softened butter + more to grease 9"X13" pan
  • 6 tablespoons ground cinnamon
  • ¾ cup brown sugar
  • *GLAZE*
  • 1½ cups powdered sugar
  • 3 tablespoons milk
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla
Directions
  1. In the bowl of a stand mixer add flour, active dry yeast, sugar, and salt. Mix together.
  2. Bring milk and butter to a tempeture of 115 degrees.
  3. Add milk and butter mixture to the flour mixture and combine using a dough hook attachment.
  4. Slightly beat the egg and combine it with the flour mixture.
  5. Mix the dough on medium speed for 5 minutes.
  6. If the dough is still sticky add flour 1 tablespoon at a time until the dough has a smooth texture.
  7. Let dough rest for 5 minutes in the mixing bowl.
  8. Lightly dust your work surface with flour.
  9. Roll dough out into a rectangle (approximately 12" x 15").
  10. Spread softened butter over the entirety of the dough.
  11. Mix the cinnamon and brown sugar together and then spread it evenly over the butter.
  12. Working with the long end of the dough, roll up tightly.
  13. Cut the roll into equal slices.
  14. Place cut side down into a buttered 9"X13" pan.
  15. Cover and let rise for 40 minutes or until the rolls have doubled in size, in a warm draft free place.
  16. Preheat oven to 325 degrees.
  17. Bake rolls for 25 to 30 minutes or until golden brown.
  18. Whisk together the powdered sugar, milk, salt, and vanilla and pour over warm cinnamon rolls.
Memos
*cinnamon and brown sugar are to taste, add or take away the amount depending however you like it.
*Rolls can be stored in the refrigerator for up to 4 days (I promise they won't last that long!).

Grab your favorite morning beverage and enjoy a warm cinnamon roll or two!

Until Next Time…

XOXO

Easy Sunday Morning Cinnamon Rolls

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Slow Cooker Roasted Chicken Bone Broth

Once you taste this delicious homemade slow cooker chicken bone broth it will be difficult for you to go back to store-bought chicken stock from cans or cartons.

Not only is the taste so much richer and full of flavor, it’s far more nutritious and it does not contain any of those nasty preservatives that come in some of the store-bought varieties.

Slow Cooker Roasted Chicken Bone Broth

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Creamy Corn Chowder

Creamy Corn Chowder

This past week was the best of both worlds for me.  Fresh spring-time sweet corn and 2 days of rain.

I’ve been wanting to make corn chowder for sometime now, but the weather has been in the 80’s lately and I knew my family would not be happy with a bowl of warm soup for dinner.  Now was my time…

To get that depth of flavor, I place the cleaned corn on a baking sheet and in the oven on broil it goes until the corn browns a bit.  Once the corn is cool enough to handle cut the corn off the cob. Continue reading →

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Roasted Brussels Sprouts & Cauliflower

100 Years of West Coast Flavors!

Roasted Brussels Sprouts & Cauliflower

If you are anything like me LA VICTORIA® Brand is a staple in your home.  I like LA VICTORIA® Brand because of the delicious taste of their salsas & hot sauces, but I also love what the brand stands for.  Did you know that they support hands-on education that teaches kids where their food comes from with a day of gardening; the connection of the food and the earth leads to healthy eating habits and a appreciation for food. Continue reading →

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Binge Watch Sunday With Parmesan Carrot Fries

Parmesan Carrot Friesarmesan Roasted Carrot Fries

Once a month my family has a binge watch Sunday.  We decide a head of time what we want to binge watch and then plan the menu items we will want to snack on throughout the day.  Most of the time it’s Jeopardy, we keep score and everything, we save up all the episodes for the month and then do a marathon. Continue reading →

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Apple Cinnamon Streusel Cake

Whenever Handsome and I are invited to a friend’s home for dinner I always offer to bring the dessert.  Recently, we were invited to high school buddy of my Handsome’s.  When the four of us are together I know there will be tons of laughs, we always have a great time with them and look forward to getting together.

This was the first time I had been over to their home.  Wow! AD (the wife) is such a talented decorator, I had no idea.  Her home is incredible and she did it all herself.  I’m hoping I can get her to agree for me to do a photo shoot of her home (if she agrees, I will be putting the photo’s on my Its All About The Pretty Blog home tour section) just so you all can see it!  HGTV needs to give her a show!  Really!!!

Back to dessert… I decided to make an apple cinnamon streusel cake to bring over to their home.  It is a coffee cake recipe of my mom’s that I decided to add apples to.  It turned out great.  In fact, D (the husband) had seconds before the rest of us were half way through our first piece.  It was so yummy I made another one the very next day so my family could enjoy it.  Ever since, my family has been asking me to make it again.

Apple Cinnamon Streusel Cake Continue reading →

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Breakfast Tacos

Why reserve Taco Tuesday just for dinner time tacos?  Serve these delicious breakfast tacos any day of the week!

Breakfast Tacos

These breakfast tacos are so easy I’m almost embarrassed to be writing them as a recipe, but they are so delicious I didn’t want to keep them all to myself!  Ever since I first made them I’ve been eating them for breakfast, lunch and dinner.  They’re that good.

Breakfast Tacos

The two things that can elevate these breakfast tacos even more is to use this homemade salsa recipe and this homemade refried beans recipe.  I like to make a big pot of the refried beans and keep them in my freezer for when I’m short on time to make dinner…or just for these tacos (maybe I am eating way to many of them).

5.0 from 1 reviews
Breakfast Tacos
Author: 
 
Ingredients
  • 4 large eggs
  • ¼ cup milk
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ teaspoon dried cilantro, optional
  • ½ teaspoon of butter
  • 1½ cup refried beans, store bought or homemade
  • 8 slices of bacon cut in half and cooked to the crispiness you prefer
  • 1 cup of shredded cheddar cheese
  • 2 green onions, sliced
  • 8 taco size flour tortillas
  • Restaurant style salsa, see recipe link in post.
Directions
  1. Wrap tortillas in foil and place in a 350 degree oven for 10 to 15 minutes, until warmed through.
  2. In a medium size bowl add the eggs and milk and whisk to combine, then add the salt, pepper and dried cilantro.
  3. Using a non-stick pan over medium heat, add butter. When butter is completely melted add egg mixture gently stirring with a spatula until just about completely cook. Take eggs off the heat and set aside. They will continue to cook.
  4. *To Assemble Tacos*
  5. Spread a large tablespoon of beans in the center of the warm flour tortilla, then top with an ⅛ of the eggs, bacon, cheese, green onion, and salsa. Repeat with each flour tortilla
  6. Enjoy!

 

Until Next Time…

XOXO

Breakfast Tacos

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