Corn on the Cob ~ On the Grill

Fresh Sweet Corn is at Peak Season.

Purchase at least one ear per person,

plus an extra ear or two.

Pull back the husks, but do not remove.

Clean away as much silk as possible.

 Pull the husk back to cover the corn.

I tied them in place with pieces of husk that had come loose.

Fill your sink with enough water to cover the ears of corn, 

and allow them to soak for 10 minutes or longer.

Drip drain to eliminate excess water.

Place the ears on the grill and close the lid.

Cook the corn for 20 minutes, turning occasionally.

Serve with butter, salt and pepper,

or a seasoned butter of your choice.

Time Saving Tip

For some summer is starting to wind down, for others it is still at it's wonderful peak of picnics, barbecues, vacations, and anything that takes us out of our kitchens.

To save some time in the kitchen so you can enjoy those wonderful outdoor activities, why not purchase a rotisserie chicken that has already been seasoned and cooked at your local grocer? They are reasonably priced, won't heat up your kitchen and has enough meat to possibly cover a couple of meals.

You can use your chicken for all types of wonderful recipes like salads, tacos, sandwiches, pizza, soups, etc. Be creative and enjoy the last days of summer!

Beef Kabobs on the Grill

Beef Kabobs and Vegetables on the Grill

For the Marinade

1/2 cup oil

1/4 cup soy sauce

1/4 tsp. pepper

1/4 cup wine vinegar

1/4 cup honey

1/4 cup lemon juice

1/8 tsp. ginger

Mix ingredients in your blender. 

To the blender, add

1 clove garlic

2 green onions

Use precut beef cubes or cut your own.

I purchased a boneless chuck roast on sale.

Marinate the meat, in the refrigerator, 

for several hours or overnight.

Alternate beef cubes with the vegetables of your choice on skewers.

(Remember, if using wooden skewers, be sure to soak them in water)

Grill for 8-10 minutes, depending on how hot your grill,

and your desired degree of doneness.

Blueberries

In some areas, blueberries are in the height of freshness. Nothing says summer better than fresh blueberry muffins, blueberry pie, blueberry cobbler, blueberry ice cream - can you see we love blueberries?

When making baked goods like muffins, mix your dry ingredients together and reserve approximately 1 TBS of the flour mixture. Add your wet ingredients according to your recipe directions. Before adding your blueberries, toss them with the reserved flour mixture and then gently (very gently) fold the blueberries into your batter. 

Tossing the berries with flour helps in a couple of ways:

• It will keep the blueberries from sinking to the bottom of your muffins and cakes. The reason behind this is because your blueberries are heavier than the batter.
• It will also help the berries retain their beautiful blue color. 

(Remember: gently fold the berries into your batter.)

This tip can also be used for anything you add to your batter, such as nuts, chocolate chips, dried fruits, etc. Anything that is heavier than your batter will tend to sink but when coating with flour allows everything to be more evenly distributed.

Garlic Zucchini Saute

A fresh zucchini from our neighbor's garden 

was delivered right to our doorstep.

Olive Oil

1 clove garlic

Red Pepper Flakes

Coarse Salt

Freshly Ground Black Pepper

Parmesan Cheese

Wash zucchini and cut lengthwise into quarters.

Cut away the seeds.

I also cut away some of the skin, 

but left some for color, nutrients and texture.

Cut pieces that are about 1/4" thick.

Finely mince the clove of garlic.

Heat 1 tbsp. olive oil (or less depending on the size of your pan).

Add the minced garlic and red pepper flakes and cook, stirring constantly.

Garlic cooks quickly, so be careful not to scourch it.

Add your prepared zucchini to the pan and toss.

Cook for a few minutes and then toss again.

Cook until fork tender...the zucchini should still be a little crispy.

Season with coarse salt and freshly ground black pepper, if desired.

Transfer to a serving dish and sprinkle with shredded parmesan.

A perfect side dish to an entree prepared on the grill.

Using Wooden Skewers on the Grill

We are still in the height of "grilling season" and shish kebab cooking is quick and easy. If making kebabs with chicken or meat, you will want to make sure that you cut uniform pieces of 1-2" and refrigerate in your favorite marinade following your favorite recipe directions.

Wooden kebab skewers can be found in any grocery store. Before using on the grill, you MUST soak them in water BEFORE skewering your meats and/or vegetables to prevent the wood from burning on the grill. You can even cover the tips of the wooden skewers with small pieces of aluminum foil.

If you do a lot of grilling this way, consider investing in stainless steel skewers. They may cost a little more initially, but they can be used over and over again.

Pork Loin in the Slow Cooker

Select a pork loin roast, 3 to 4 pounds

The weather has been too hot to use the oven,

so I chose to roast the loin in my slow cooker.

Don't forget the liner for easy clean up.

3/4 cup water

3/4 cup red wine

3 tbsp. soy sauce

Seasoning of your choice, 

such as Kansas City Classic Rub

4 tbsp. minced garlic

Freshly Ground Black Pepper

Onion Soup mix is another seasoning option, 

in place of the KC Rub.

Place the pork loin in your slow cooker.

Pour the liquids over the roast.

Press the seasonings on the top.

Mince the garlic cloves and evenly distribute on the roast.

Season with freshly ground black pepper, to taste.

Cook on high for 4 hours.

Reduce to low, and continue cooking for 2+ hours...

Times may vary, depending on your slow cooker.

The pork is tender and flavorful.

Slice and Serve.

And the "planned-overs" (not left-overs) 

make excellent pulled pork sandwiches.