Fried Green Corn

Heather says:

I was browsing through some of my hometown blogs and stumbled upon this entry at A Yankee in a Southern Kitchen. It was the perfect use for the abundance of Silver Queen corn I picked up the other day. Don’t be fooled by this absurdly simple recipe, it tastes of summer.

Ingredients:

• 5 ears of corn, shucked and cut from the cob
• 3 TBSP butter
• salt and pepper to taste

Directions:

Heat the butter in a heavy skillet over medium heat.

Add the kernels and cook until heated through, approximately 5 - 7 minutes.  Salt and pepper to taste.

Ridiculously simple, but oh so good.

Enjoy!

P.S. If you have a moment check out this week’s Festival of Frugality.

Just Grill It: Summer Squash and Zucchini

Heather says:

I love zucchini.  It’s one of those plants I don’t have to grow to reap the benefits.  As the season turns toward summer local gardeners may have more than they know what to do with.  In fact August 8th is “Sneak Zucchini Onto Your Neighbor’s Porch Night.”  Friends and neighbors, I am here to tell you I’ll gladly take extra zucchini off your hands and you don’t have to wait until August.

This technique is simple and can be done so quickly I recommend waiting until your main course is done before placing the vegetables on the grill.

If you would like to marinate the vegetables do so for only 20 - 25 minutes.  Otherwise they will soak up too much flavor and acidity and lose a lot of their natural flavors.  Marinades should complement a food, not disguise it completely.

Grilled Zucchini and Summer Squash

Ingredients:

• Zucchini and summer squash (ratios and amount are completely up to you)
• olive oil
• kosher or sea salt

Heat your grill.  A gas grill should be set on low and if you are using a charcoal grill you should be able to hold your hand six inches above the grate for 10 seconds.

If you would like, spray the grill lightly with nonstick, high temperature cooking spray (Pam for Grilling, for example)

Slice the zucchini and squash into 1/4″ to 1/2″ pieces. You’ll want to slice the vegetables at an angle rather than a crosscut which would result in circles. Unless of course you enjoy picking vegetables out of the grate and coals.

Toss the vegetables with a small amount of olive oil.  Sprinkle lightly with kosher salt and place on the grill.  Turn with tongs after two minutes and allow to cook an additional 2 - 3 minutes.  Yes, it’s that simple.

Enjoy.

Simple Side: Grilled Onions

Heather says:

While I’m lucky enough to live where it’s comfortable to grill outside most of the year, once the hot weather hits, grilling is a great way to help keep the house cooler.  We love grilled onions and they are simple to prepare.  One onion is typically enough for two adults.

For best results use a sweet onion such as Vidalia or Walla Walla.

Remove the papery skin and slice just enough off the root end for the onion to sit flat on a cutting board.

Carefully make two cuts, dividing the onion into quarters part way through the onion. Do not cut all the way through the bottom.

Place the onion in the middle of a square of heavy duty aluminum foil.  Place a small pat of butter on top of the onion.  Bring the four corners of the foil over the onion and give them a twist, sealing the onion inside.  While grilling the main course, allow the onion to sit in a medium hot area of the grill, undisturbed for twenty to thirty minutes.

Remove from the heat and serve.

Enjoy.

Simple Side: Carrot Raisin Salad

Heather says:

This classic pairs well with sandwiches and meals that call Spring and Summer to mind.  In its most basic form, the recipe here, it’s low cost and low effort.  There are many variations on this recipe, feel free to share yours in the comments.

Ingredients:

• 2 cups coarsely shredded carrot
• 1/2 cup raisins
• 1/2 cup plain yogurt

Directions:

Stir together and chill in the refrigerator for at least two hours.

I don’t know about you, but that write-up just about wore me out.

Simple Side: Rice and Peas

Heather says:

My family enjoys this simple dish, it goes well with most standard chicken recipes.  Oddly enough, my kids who are not overly fond of peas do not mind their presence.

Ingredients

• 1 TBSP butter
• 1 small onion diced
• 1 cup uncooked long grain rice
• 2 cups chicken stock (or broth)
• 1 cup frozen peas

In a skillet with a tight lid heat the butter over medium-low heat. (If you need numbers, that’s 3 or 4)

Add the onion and cook until soft, stirring often.  Add the uncooked rice, stir frequently and cook for an additional 2 - 3 minutes.  Add the stock, turn up the heat to medium high (6 - 7), bring to a boil and cover tightly.

Immediately reduce the heat to low, unless you enjoy cleaning up boil overs.

Cook for an additional 15 - 20 minutes.  Two or three minutes before removing from the heat stir in the peas.

Pepper to taste.

Enjoy.

« Previous Page — Next Page »