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).