Grilled Corn On The Cob With Fresh Herbs!

INGREDIENTS:

  • 4 corn cobs, with husks still attached
  • 4 tablespoons unsalted butter, softened
  • coarse salt
  • freshly ground pepper (if desired)
  • fresh parley
  • fresh chives (or substitute your favorite herb)
  • and any other seasonings you can tolerate/desire.

TIP: The peeled back corn husks become a convenient “handle” when you are eating it! 

DIRECTIONS:

  1. Peel back the husk without removing it.  Pull it down in layers until you have lowered all the parts of the husk (without tearing them off!)  If you accidentally remove a piece of the husk, don’t worry, move on.
  2. Remove the corn silk fibers and discard.
  3. Use kitchen twine to tie the husk down, and knot. (See photo)
  4. Prepare your butter herb mixture by softening butter. (Either leave the butter at room temp. for 30 minutes prior to assembly or microwave for about 10 seconds).
  5. Mix butter with your desired amount of seasonings.  I chopped fresh chives and parsley from my garden, added a little freshly ground black pepper, and coarse salt.  Use whatever other seasonings you can tolerate.
  6. Use a culinary brush to smear the butter herb mixture onto all exposed parts of your corn cob, (not the husks).
  7. Heat grill to medium heat.  Place corn on grill, with tied-backed husks hanging over the edge of the grill. (You do not want the husks or twine exposed to direct heat, it will burn).
  8. Cook approximately 2-3 minutes a side until heated.

6 Ingredient Beef Barley Slow Cooker Soup

 

 

 

Here’s a beef and barley soup that is simple to make and little work in the slow cooker!  It’s only six ingredients!  It’s delicious and very easy to throw together in the morning and have dinner steamy and tasty by evening.

If your I.C. bladder is extremely sensitive, you can definitely make your own beef broth and use safe seasoning.  Maybe for you that might be onion flakes or powder, garlic powder, and parsley.  Edit the recipe to make it safe for you! 🙂

For the ground beef I usually use 85-90% lean.

 

INGREDIENTS:

  • 1 lb. lean ground beef
  • 3 (14 oz.) cans beef broth or homemade (approx. 6 cups of broth)
  • 3/4 cup quick-cooking barley
  • 3 cups sliced carrots
  • 2 cups sliced celery (chop up the celery leaves too!)
  • 2 tsp. beef seasoning

DIRECTIONS:

  1. In skillet, brown ground beef, drain and transfer to 5 quart slow cooker.
  2. Add beef broth, barley, carrots, celery, and beef seasoning.
  3. Cover and cook on low for 6-8 hours depending on your slow cooker’s past performance.  (For myself, it was 6 hours on low).

 

Simple Shepherd’s Pie

With all my medical woes, I need some backup frozen foods that are remotely healthy, have few ingredients, and are fast.  I tried a frozen shepherd’s pie meal by “Blake’s” frozen foods.  I was blown away that a dish so simple could be so tasty.  All it consisted of was ground beef, corn, spices, and a mashed potato topping.  Blake’s doesn’t use antibiotics, artificial colors or flavorings.  It’s simply good food.  It’s great in a pinch when I don’t feel well or the day is going too fast.

View Blake’s frozen offerings here!

As great as their meals are, I’m a cook at heart.  I want to make it myself.  I also want to avoid too much sodium in my food and even the best frozen meals are chock full of sodium.  So, I had to find an I.C. bladder safe recipe for this shepherd’s pie.  Also, I didn’t want to use lamb and I wanted it only to have a few ingredients.  I’m a tough customer!

To make it I.C. safe I had to be safe by removing the Worcestershire sauce.  I replaced it with parsley and garlic powder.  It tasted just great!

I found this recipe on Simplyrecipes.com.  Wow.  It’s a keeper and it tastes like more than a sum of its ingredients.

This isn’t the time to skimp on the butter!!

I used 85% lean ground beef.  I did a mixture of frozen corn and peas.

I made 1 cup of beef broth and used a 1/2 cup initially, and added more as I needed it, to keep the pan from drying out.

 

INGREDIENTS:

 

  • 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
  • 8 Tablespoons (1 stick) butter
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 1-2 cups vegetables—diced carrots, corn, peas
  • 1 1/2 lbs ground round beef
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce*   *I can cheat with an entire dish with only 1 tsp. of this sauce, but you may not be able to.  Omit it, if you know it’ll hurt you.  
  • Salt, pepper, other seasonings of choice

 

DIRECTIONS:

1 Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes.

2 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.

If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

3 Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.

Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

 

4 Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

5 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8×13 casserole).

 

Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

6 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

 

Optional / Suggested variations:

Put a layer of creamed corn between the ground beef and the mashed potatoes.

Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.

Read more: http://www.simplyrecipes.com/recipes/easy_shepherds_pie/#ixzz4gXMKyCuY

 

Read more: http://www.simplyrecipes.com/recipes/easy_shepherds_pie/#ixzz4gXMDsS28

 

 

Grilled Chicken Parmesan Sandwiches

This recipe was DELICIOUS.  The flavor comes from the cheese and oiled & toasted bread, but mainly from the roasted tomatoes with garlic slivers. It’s divine.  I will definitely make this every few weeks!  Superb!  It cooks up quickly too.
Serves 4.

*This is I.C. safe for me because it uses a small amount of raw tomatoes, not canned, and I omitted red pepper flakes.  It may not be I.C. safe for you.  Adjust if desired.

 

INGREDIENTS:

  • 6 plum tomatoes (make sure they are more on the ripe side)
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon oregano
  • Coarse salt
  • Freshly ground pepper
  • 4 split hero rolls (large enough for a filleted chicken breast)
  • 4 chicken cutlets (or filleted boneless skinless chicken breasts like I used)
  • 1/2 cup grated Parmesan cheese
  • 4 oz. thinly sliced mozzarella

DIRECTIONS:

  1. Core and halve the plum tomatoes. Slip some thinly sliced garlic into each half.
  2. Gently toss tomatoes with olive oil, red pepper flakes, oregano, and salt and pepper until well coated.
  3. Brush the split hero rolls with olive oil.  Separately grill rolls until toasted, and tomatoes until tender.
  4. Season 4 chicken cutlets as desired and grill one side, flip, then top with grated Parmesan and mozzarella.
  5. Grill until chicken is cooked through and cheese is melted.
  6. Make sandwiches with rolls, chicken, and tomatoes as pictured.

Cheddar and Thyme Flaky Biscuits

We really enjoyed these cheddar biscuits.  They were not too much work and you could even use the food processor to make it easier, like I did.  Definitely use butter instead of margarine.  Fresh thyme would be best but dried thyme works too.  Enjoy!

INGREDIENTS:

  • 2 cups flour
  • 4 teaspoons baking powder
  • 3 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1/2 cup butter, softened (not melted!)
  • 3/4 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon fresh thyme, or 1 teaspoon dried thyme

 

DIRECTIONS:

  1. Preheat oven to 425* F.
  2. In a medium bowl, stir together the flour, baking powder, sugar, salt, and cream of tartar.
  3. Cut in butter using a pastry cutter or a fork until dough it is the size of peas.
  4. Make a well in the center of the mixture and measure the milk, shredded cheese, and thyme into the bowl. Gently mix until a soft dough forms.
  5. Roll or pat out on a floured surface to 3/4″ thick.  (Gradually add more flour if dough is too sticky to work with).
  6. Cut into circles with biscuit cutter and place on baking sheet.  (Use parchment paper if you want to go the extra mile).
  7. Bake for 10 minutes in the preheated oven, or until the bottoms of the biscuits are golden brown.

 

Delicious Popcorn Balls

We made these popcorn balls coincidentally around Valentine’s Day and it was serendipitous.  They come together fast and are more forgiving than Rice Krispie treats that harden faster than you can stir!  The marshmallow mixture stays pliable for a while.

We made the popcorn in our air popper and had to make two batches.

We used unflavored peanuts – just plain works well here.  No one wants garlic/onion flavored popcorn balls.  If you do, I don’t know you anymore!

You can add toasted slivered almonds as well.

 

INGREDIENTS:

  • Cooking spray
  • 14 heaping cups plain popped popcorn
  • 6 TBSP. unsalted butter
  • One 10.5 oz. package mini marshmallows
  • 2 TBSP. light brown sugar
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 3/4 cup chopped salted peanuts or toasted slivered almonds, optional but great
  • Sprinkles!  Red, blue and white for 4th of July?  Red and green for Christmas?  FUN!, optional

 

DIRECTIONS:

  1. Remove any un-popped kernels from the popped popcorn.  Lightly grease a large mixing bowl with cooking spray and add popcorn, set aside.
  2. Melt butter in a large saucepan over medium heat.
  3. Add marshmallows, brown sugar, vanilla, salt, and cook stirring, until marshmallows have melted and mixture is smooth, 4-5 minutes.
  4. Pour marshmallow mixture over popcorn, along with peanuts (or almonds), if desired.
  5. Mix with 2 lightly greased rubber spatulas until popcorn is evenly coated.
  6. Using clean, greased hands, form mixture into 2 1/2 inch balls.
  7. Eat immediately or wrap each ball tightly in plastic and keep up to 5-7 days.

Old School Rice Pudding

The photos can’t possibly do this rice pudding justice, but it’s the best I’ve ever made!  I highly recommend making this at least 6-12 hours before you are serving it, preferably a day ahead of time.  When it’s fully chilled, the flavor really deepens and becomes perfectly sweet and creamy.  Just believe me!  I use homemade vanilla and I doubled the amount of vanilla I added.

INGREDIENTS:

  • 3cup medium grain rice or 34 cup long grain rice
  • 1 1cups water
  • 1teaspoon salt (heaping)
  • 4 cups whole milk (I use 2%)
  • 1cup sugar
  • 1teaspoon vanilla
  • cinnamon (optional)
  • whip cream (optional)

 

DIRECTIONS:

  1. Bring rice, water and salt to a boil over med-high heat.
  2. Simmer covered until water has been absorbed (approximately 15 minutes).
  3. Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently–especially towards the end of cooking.
  4. The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
  5. DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
  6. Remove from heat and stir in vanilla.
  7. Pour into a bowl or cups. (I use ramekins for a nice portion).
  8. You can sprinkle cinnamon on the top if you like.
  9. COVER with plastic wrap directly on surface “IF” you don’t want a skin.
  10. CHILL approx. 6 hours or more, preferably overnight for best flavor.  Serve with whip cream if desired.

Easier Garlic Cheesy Flatbread

I have posted another garlic cheese flatbread before, which involved making your own dough.  While it’s tasty, that recipe does have a bit of waiting and work involved.  Tonight I tried the same theory but with refrigerated pizza crust.  It tasted just as good, if not better!  Hooray.  So here is the recipe that saves a lot of time!

OLD RECIPE:  If you want to see my previous recipe, with the homemade dough, click here.  It takes longer, but if you don’t have refrigerated pizza dough on hand, it’s a great recipe!

You will find the refrigerated pizza crust near where your grocer keeps refrigerated biscuits and crescent rolls.

 

INGREDIENTS:

  • 13.8 oz. refrigerated pizza crust
  • 2 tablespoons unsalted butter, melted/softened
  • 1 tablespoon garlic powder
  • 1/4 cup grated Parmesan cheese
  • 1 cup+ shredded mozzarella or Italian blend cheese (add as much as you want!)
  • OPTIONAL but great:  Any Italian spices you prefer: basil, oregano, Italian seasoning, etc.

DIRECTIONS:

  1. Preheat oven to 350* F.
  2. Prepare your 17″ x 11″ baking sheet pan by putting aluminum foil on the bottom of it.  Lightly spray with any cooking spray like PAM so your dough doesn’t stick.
  3. Remove refrigerated pizza dough from packaging.  Use a rolling pin to roll to a suitable size to fit into the  17″ x 11″ baking sheet pan, previously mentioned.
  4. Spread melted or softened butter on the top of the raw dough.
  5. Sprinkle with garlic powder, Parmesan cheese, and mozzarella/Italian blend cheese.  Add spices if desired.
  6. Bake for approximately 20 minutes, or until golden brown and cheesy looks bubbly (and happy).
  7. Cut into slices and serve! 🙂

 

Blueberry Hill Bread -Cook For The Cure Recipe

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Here’s a fantastic blueberry bread that whips together quickly!  It features just a few simple ingredients.  Since you mix just until moistened, you can avoid using the stand mixer or electric mixer.  Highly recommended!

I got this book free via a promotion from ABT Electronics in Glenview, IL.  It’s a book called KitchenAid “Cook For The Cure” – Susan G. Komen.  Thanks, ABT!

Note: Frozen blueberries worked fine, I ran out of fresh.

 

INGREDIENTS:

  • 3/4 cup buttermilk
  • 1 egg
  • 3 tablespoons vegetable oil or melted butter –(I used butter)
  • 2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup fresh or frozen blueberries

DIRECTIONS:

  1. Preheat oven to 350F.  Grease 8×4″ loaf pan.
  2. Combine buttermilk, egg, and oil in small bowl.
  3. Combine flour, brown sugar, baking powder, baking soda, salt, and nutmeg in large bowl.
  4. Stir in buttermilk mixture just until moistened (batter will be lumpy).  Do not overmix.
  5. Fold in blueberries.
  6. Spread batter in prepared pan.
  7. Bake 50-60 minutes or until toothpick inserted in center comes out clean.
  8. Cool in pan 15 minutes.
  9. Remove to wire rack to cool completely.

 

Easy Bread Machine Rolls – Perfect for Thanksgiving! (And Eggless!)

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I finally found a bread machine recipe for fresh rolls that is eggless and easy!  Many bread roll recipes for the bread machine and regular baking involve eggs.  Thankfully, this one was very tasty and did not.  This is simple and uses inexpensive, common ingredients.  This makes about 20-24 rolls depending on size.

 

INGREDIENTS:

  • 1/4 cup canola oil
  • 1/3 cup sugar
  • 1 3/4 tsp. salt
  • 1 tablespoon active dry yeast
  • 3/4 cup warm water
  • 3/4 cup milk (I used 2%)
  • 4 cups flour (I weighed it – this equals about 500 g.)

 

Also needed:

  • Bread machine
  • Muffin pan (regular size) x 2 pans
  • Spatula
  • Pastry brush, etc
  • PAM spray

 

DIRECTIONS:

  1. Place liquid ingredients in bottom of loaf pan – including canola oil, warm water, and milk.
  2. Add other ingredients: sugar, salt, and flour on top of the liquid ingredients.
  3. Add yeast at the very top – not touching the liquid ingredients on bottom.
  4. Select the dough cycle.  (My dough cycle lasted 1.5 hours).
  5. Monitor dough cycle in about 5-10 minutes.  Scrape the sides of the pan with a soft spatula, if necessary, to scrape the flour back into the dough. (See photo #6 to see how dry flour sticks to the side of the pan).  Add a tiny bit of warm water, if needed, to get that flour incorporated into the dough.
  6. Once the dough cycle has ended, take out and shape into rolls or balls.  Place balls into muffin cups sprayed with PAM first.
  7. Leave rolls in muffin pans on counter to relax the gluten – about 20 minutes.
  8. Bake rolls at 400 degrees for 12 minutes, or until golden.  (Mine took about 15ish minutes).
  9. Using a pasty brush, brush butter on top of finished rolls.

 

From Bakingforboys.blogspot.com