SimplyCook

Grilled Corn on the Cob with Basil Butter

froginapot — Thu, 04 Jun 2009 14:54:19 +0000

Fresh corn on the cob drizzled with basil-garlic butter and roasted on the grill….yummmm, the sweet taste of summer!

Grilled Corn on the Cob with Basil Butter

Basil Butter
1/2 cup butter or margarine, melted
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh basil leaves
1/4 teaspoon garlic powder

Corn
10 ears corn, husked
10 sheets heavy duty foil

Directions
Combine all basil butter ingredients in a small bowl; mix well.

Preheat charcoal or gas grill.

Place each ear of corn on sheet of foil. Brush or spoon prepared butter over surface of each ear of corn; wrap securely with double fold seal. Place wrapped corn on preheated grill 4 to 6 inches from medium ash covered coals, or medium heat. Cook 20 to 30 minutes or until heated through, turning occasionally during cook time. Unwrap and serve corn with remaining basil butter. 10 servings.

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Lemon Chive Butter
Corn Stuffed Bell Peppers
Pan Roasted Sweet Corn with Bacon
Grilled Walla Walla Sweets
Grilled Lemon Garlic Asparagus

Beer Marinated Grilled Chicken

froginapot — Tue, 02 Jun 2009 14:13:25 +0000

Prepare this recipe the night before, so the chicken can absorb the flavors. If you want a mild flavored chicken, use a pilsener-style beer, use a dark stout for a rich malty flavor.

Beer Marinated Grilled Chicken

Marinade
2 cups beer
1/2 cup vegetable oil
1/2 cup Dijon mustard
1 tablespoon paprika
1 teaspoon black pepper
1 medium onion, thinly sliced
12 cloves garlic, sliced
2 bay leaves

Chicken

1 (3-1/2 to 4 pound) broiler chicken, quartered

Directions
For the marinade, combine beer, oil, mustard, paprika, and pepper in a large non-metal bowl; whisk until well combined. Stir in onion, garlic, and bay leaves. Add chicken, turning to coat. Cover with plastic wrap. Marinate, refrigerated, 6 to 24 hours, turning chicken occasionally during marinade time.

Preheat charcoal or gas grill and lightly coat rack with oil or cooking spray. Remove chicken from marinade, reserving marinade. Place chicken quarters, bone side down, on grill 4 to 6 inches from heat source. Grill chicken over medium-high heat about 12 minutes, brushing occasionally with marinade. Turn chicken and continue grilling and basting 12 minutes. Discard marinade. Continue grilling chicken about 15 minutes more, turning the chicken occasionally, until chicken quarters are golden brown and the juices no longer run pink (160°F on meat thermometer). Transfer chicken to serving platter. 4 servings.

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Grilled Chilean Chicken with Fresh Mango Salsa
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Quick & Easy Grilled Chicken Caesar Salad
Grilled Chicken & Asparagus Focaccia

Romaine, Strawberry & Melon Salad with Citrus Vinaigrette

froginapot — Sun, 31 May 2009 15:51:08 +0000

A colorful refreshing salad for Spring and Summer when strawberries and melons are in season.

Romaine, Strawberry & Melon Salad

Citrus Vinaigrette
1/4 cup orange juice
2 tablespoons white wine vinegar
2 green onions, chopped
1/3 cup sugar
1/4 teaspoon salt
1/3 cup oil
1 tablespoon poppy seed

Salad
8 cups torn romaine lettuce
1 cup cubed honeydew melon
1 cup cubed cantaloupe
1 cup halved fresh strawberries

Directions
Place all vinaigrette ingredients, except poppy seed, in a small bowl or blender container. Whisk or blend until thick and smooth. Stir in poppy seed.

Combine all salad ingredients in a large serving bowl; toss to mix. Pour prepared vinaigrette over salad; toss to coat. 10 servings.

Similar Recipes:
Pico de Gallo Citrus Salad
Marinated Strawberry Melon Salad
Strawberry Feta Salad with Balsamic-Honey Vinaigrette

Strawberry Rhubarb Crisp with Grand Marnier

froginapot — Wed, 27 May 2009 15:02:56 +0000

Elevate the flavor of traditional Strawberry Rhubarb Crisp with a splash of Grand Marnier. The orange flavor liqueur turns this simple dessert into a gourmet delight.

Strawberry Rhubarb Crisp

Filling
1 tablespoon butter
4 cups diced rhubarb
4 cups fresh strawberries, hulled, and halved, if large
3/4 cup granulated sugar
2 teaspoons orange zest
2 tablespoons cornstarch
1/4 cup orange liqueur (recommended: Grand Marnier or Cointreau)

Topping
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
Pinch salt
9 tablespoons cold unsalted butter, cut into 1/2-inch pieces

Directions
Heat oven to 375°F. Grease a 9 by 13-inch casserole or baking dish with 1 tablespoon butter.

In a large bowl, combine rhubarb, strawberries, 3/4 cup granulated sugar, orange zest, cornstarch and orange liqueur; toss until thoroughly combined. Transfer fruit mixture to prepared casserole.

For topping, combine flour, 1/4 cup granulated sugar, brown sugar and salt in medium bowl. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over fruit mixture. Bake at 375°F. for 45 minutes or until topping is golden brown and fruit is bubbly. Serve warm with vanilla ice cream or whipped cream if desired. 6 servings.

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Romaine, Strawberry & Melon Salad with Citrus Vinaigrette
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Video Recipe: Homemade Hummus

froginapot — Tue, 26 May 2009 20:09:52 +0000

This video recipe shows how simple it is to make hummus at home. Homemade hummus not only tastes better, it’s also easier on your budget. There are a variety of hummus recipes, feel free to experiment with the herbs and spices, I love it with roasted red peppers and a drizzle of olive oil.

Farmer’s Market Layered Salad

froginapot — Mon, 25 May 2009 15:24:37 +0000

Enjoy all the fresh vegetable found at your local farmer’s market in this easy prepare ahead salad. The addition of chicken makes for a complete summer main dish salad, without the need to heat up the kitchen. Also great for picnics or potlucks.

Farmer’s Market Layered

Ingredients
4 cups torn mixed salad greens
1 cup chopped seeded tomato
1 large cucumber, halved lengthwise and thinly sliced
1-1/2 cups cubed cooked chicken
2 cups chopped fresh broccoli
1 (10-ounce) jar ranch dip
1/4 cup milk
1 Italian plum tomato, sliced

Directions
Layer salad greens, chopped tomato, cucumber, chicken and broccoli in 3-quart serving bowl.

In small bowl, combine dip and milk; blend well. Spoon and spread evenly over broccoli layer. Cover; refrigerate 2 to 12 hours. Garnish with sliced tomato just before serving. 6 servings.

TIP: This salad is especially beautiful when presented in a clear glass serving bowl so you can see all the layers.

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Simple 7 Layer Salad
Layered Vegetable Salad with Shrimp

Quick & Easy Rice Krispy Treats

froginapot — Sun, 24 May 2009 18:09:38 +0000

No need to bother with messy melting marshmallows! This clever recipe uses Ready-To-Spread frosting to whip up that classic no-bake (and no-cook) treat in minutes.

Quick & Easy Rice Krispy Treats

Ingredients
1/4 cup corn syrup
1/4 cup butter or margarine, melted
1 tub ready-to-spread vanilla frosting
5 cups crisp rice cereal

Directions
Grease 13×9-inch pan. Combine corn syrup, butter, and frosting in large bowl; mix until well blended. Sir in cereal until well coated. Press into prepared pan. Refrigerate 30 minutes or until firm. Cut into bars. Store in refrigerator.

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Grilling: Know Your Cuts of Steak

froginapot — Sat, 23 May 2009 14:21:25 +0000

Wondering what the difference is between a T-Bone and a Porter House? This video from the BBQ Boys reveals the secret on how to select the best cuts of beef for grilling; From filet mignon to flank steak and everything in between.