And, if you haven't grilled corn before, you'll want to remove the silk from under the husk before soaking. This makes the corn easy to eat without having to worry about the silk {or, as many as you can... see the lone silk fiber below}.
Thursday, June 30, 2011
Kitchen Tip: Grilling Corn
If you plan to try grilling corn this summer, be sure to soak your cobs in water for 15 minutes before placing them on the grill. This pre-soak allows for the husks to get wet so they don't start on fire when you grill them!
And, if you haven't grilled corn before, you'll want to remove the silk from under the husk before soaking. This makes the corn easy to eat without having to worry about the silk {or, as many as you can... see the lone silk fiber below}.
And, if you haven't grilled corn before, you'll want to remove the silk from under the husk before soaking. This makes the corn easy to eat without having to worry about the silk {or, as many as you can... see the lone silk fiber below}.
Wednesday, June 29, 2011
Baking Day!
After a trip to the grocery stores this morning, today was a baking day!
First up was getting our dehydrator going. The bottom three layers have apples... yea for apple chips! The top two layers have new fruit leathers -- pineapple rhubarb and rhubarb blueberry. Can't wait.
I started off with two batches of our favorite brown sugar granola.
Up next, was a batch of new granola -- made with applesauce and honey. Yum.
I made a new batch of cookies... from America's Test Kitchen {Light; recipe to come!}.
I've never had a go-to chocolate chip cookie recipe, or had much success with chocolate chip cookies... not like my grandma anyway. But, these... they might just be our new favorite cookie.
And, while the oven was still hot, I baked a few pizza pockets, of the vegetarian variety.
Using a few leftover roasted red peppers, I tried a roasted red pepper dip. Oh. My. Almost as good as our favorite roasted red pepper soup.
An impulse buy {hey, they were on sale} at our grocery store this morning, led me to chopping and preparing bell peppers for our smokehouse maple fajitas which we paired with grilled corn for dinner tonight.
While dinner was cooking away on the grill, I made rice krispie bars {did you know, Kellogg's now makes a brown rice krispie w/o high fructose corn syrup!!}. Yum.
And, finally, I ended the evening with a batch of these Quaker Chewy Granola Bar Knock-Offs in the S'more variety.
While they are a great granola bar, they are way too sweet! Next time {and there will be a next time}, I'll reduce the brown sugar to 1/8 C or even less.
Now, a little blogging from our deck and a cold glass of water. That was a day. Just some bread to make tomorrow... and we'll be set :)
Have you ever had a baking day? Will you ever do it again?
First up was getting our dehydrator going. The bottom three layers have apples... yea for apple chips! The top two layers have new fruit leathers -- pineapple rhubarb and rhubarb blueberry. Can't wait.
I started off with two batches of our favorite brown sugar granola.
Up next, was a batch of new granola -- made with applesauce and honey. Yum.
I made a new batch of cookies... from America's Test Kitchen {Light; recipe to come!}.
I've never had a go-to chocolate chip cookie recipe, or had much success with chocolate chip cookies... not like my grandma anyway. But, these... they might just be our new favorite cookie.
And, while the oven was still hot, I baked a few pizza pockets, of the vegetarian variety.
Using a few leftover roasted red peppers, I tried a roasted red pepper dip. Oh. My. Almost as good as our favorite roasted red pepper soup.
An impulse buy {hey, they were on sale} at our grocery store this morning, led me to chopping and preparing bell peppers for our smokehouse maple fajitas which we paired with grilled corn for dinner tonight.
While dinner was cooking away on the grill, I made rice krispie bars {did you know, Kellogg's now makes a brown rice krispie w/o high fructose corn syrup!!}. Yum.
And, finally, I ended the evening with a batch of these Quaker Chewy Granola Bar Knock-Offs in the S'more variety.
While they are a great granola bar, they are way too sweet! Next time {and there will be a next time}, I'll reduce the brown sugar to 1/8 C or even less.
Now, a little blogging from our deck and a cold glass of water. That was a day. Just some bread to make tomorrow... and we'll be set :)
Have you ever had a baking day? Will you ever do it again?
4th of July Dessert
Our go-to 4th of July dessert.
Red cherries.
Blue raspberries.
White freshly whipped cream.
Linked to: Full Plate Thursday, URS, These Chicks Cook
Tuesday, June 28, 2011
Grilled Potato Packets
Maybe grilled french fries aren't your cup of tea; then, may I introduce you to these gems. The potato packet.
These are super easy to put together and grill in just about the same amount of time as a burger.
Grilled Potato Packets - Mom
1 medium russet potato/person
salt and pepper, to taste
1 T cheddar cheese/potato
tinfoil
bacon bits, optional
Wash and slice the potatoes into 1/4 inch to 1/8 inch slices. Ideally, you want these pretty thin so that they cook evenly and timely. Toss with salt and pepper.
Arrange the potatoes in tinfoil. If you use normal tinfoil, give that foil a good spray with olive oil/cooking spray. If you're using non-stick tinfoil, give it a little mist of cooking spray. Sprinkle with cheese and bacon bits, if desired.
Seal up the potato packets.
Grill for ~20 minutes. Then, carefully remove the hot potato packet from the grill.
Open the packages and serve.
Serve warm.
These potatoes also reheat nicely, so make a few extra packets!
Linked to: What's on Your Plate? Totally Tasty Tuesday, Slightly Indulgent Tuesday and Tasty Tuesday.
Monday, June 27, 2011
Blueberry Rhubarb Crisp
Blueberry rhubarb is my new thing this summer. I just can't get enough of it. After the muffins came a delightful blueberry rhubarb crisp.
The tart, tangy rhubarb is delightful with the sweet blueberries. Add an apple crisp topping... oh my!
Don't forget the ice cream!
Blueberry Rhubarb Crisp
Fruit Layer
5 C chopped rhubarb
1 C blueberries
1/2 C sugar
2 T flour
1 tsp. cinnamon
Topping
1 C oats
1/2 C whole wheat flour
1/2 C brown sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/4 C butter, melted
Directions:
Toss rhubarb with flour and sugar.
Add in the blueberries and cinnamon.
Gently toss until well mixed.
Prepare the topping by mixing together the melted butter, baking powder, salt, brown sugar, oats, flour and cinnamon.
Pour the blueberry rhubarb mixture into a lightly greased 1 1/2 quart baking dish. Top with crisp topping.
Bake at 350 for 40ish minutes, until the base is bubbly and the top is golden brown.
Serve warm.
Sunday, June 26, 2011
Menu Plan - June 26
The last week of June, already?! The good news... Frog Prince is done traveling for a month and we are looking forward to enjoying summer together. Last week, we enjoyed:
Father's Day - Wild Rice Brats, Potato Salad {new}
Saturday - Grilling {after church}
Coming up this week:
Sunday
B - Buttermilk Waffles {using a pancake recipe!}, Fruit Sauce
D - Spinach and Mushroom Calzones, steamed broccoli and cauliflower
Monday
B - Chicken Spinach Quiche, fresh fruit
Tuesday
D - Honey Mustard Veggie Stir Fry and Brown Rice
B - Granola, fresh fruit
D - Ham and Asparagus Lasagna {made as a pasta dish}
Friday
B - Leftover Baked Oatmeal
D - Leftovers
B - TBD
D - Grilled Pizza, Grilled Pineapple
Friday, June 24, 2011
Friday Favorite Finds
I must say... I'm loving Pinterest for bookmarking these yummy recipes you gals {and guys} have been busy making all week long. Are you on Pinterest? Here are my finds for this week:
Healthy Orange Julius
{Tastespotting... the Blog}
{Tastespotting... the Blog}
{Taste and See God's Goodness}
Chocolate Cherry Cornflake Cookies
{Lynn's Kitchen Adventure}
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Black Bean Burgers
{Annie's Eats}
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Blueberries and Cream Pie
{Gingerbread Bagels}
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{Lynn's Kitchen Adventure}
Black Bean Burgers
{Annie's Eats}
Blueberries and Cream Pie
{Gingerbread Bagels}
Now it's your turn! Link up a post that includes a list of the recipes you've bookmarked or added to your "to-try" pile this week!
Thursday, June 23, 2011
Kitchen Tip: Grating Cheese
An easy tip for grating cheese...
Simply spray the cheese grater with cooking spray before grating! The "grease" makes the cheese glide easily across the grates with less effort. This is key for mozzarella and other softer cheeses.
Simply spray the cheese grater with cooking spray before grating! The "grease" makes the cheese glide easily across the grates with less effort. This is key for mozzarella and other softer cheeses.
Italian Chive and Onion Pasta Bake
If I chose a favorite cream cheese flavor... it would be chive and onion. I just love it. When I saw a recipe that combined chive and onion cream cheese with pasta, tomatoes, spinach and chicken, I couldn't resist.
The result was a tasty, and uniquely flavored pasta dish that my non-cream cheese loving husband even enjoyed.
Italian Chive and Onion Pasta Bake - Adapted from Saving Money Living Life
8 oz. rotini pasta
1 medium onion, chopped
10 oz. spinach
1 1/2 C cooked and diced chicken/turkey
14 oz. Italian-style diced tomatoes, drained
8 oz. cream cheese
2 T minced onion
2 T chives
1/2 tsp. pepper
1/4 tsp. salt
1 C shredded mozzarella cheese
Begin by preparing the rotini {or any pasta of your choosing} according to package directions. Drain and set aside when done.
Stir the cream cheese, minced onion, chives, pepper and salt together.
Add this cream cheese mixture to the pasta.
Then, add in the chicken, onion and spinach.
Stir in the Italian diced tomatoes.
If you don't have Italian diced tomatoes, make your own!
When mixed well, pour into a lightly greased 9x13 glass baking dish.
Enjoy!
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