Happy Memorial Day... Grilled Corn on the Cob

Happy Memorial Day! Since everyone is usually grilling today here is a yummy simple recipe for corn on the cob. Mike makes this all of the time. We got the recipe from one of Steven Raichlen's books. His books on grilling are the best. He gives step by step directions and has tons of great recipes. He started the beer can chicken craze.

Here is the recipe:

Ingredients

1. 6 tablespoons unsalted butter, softened
2. 1/2 cup freshly grated Parmesan cheese (2 ounces)
3. 1 garlic clove, minced
4. Salt and freshly ground pepper
5. 4 ears of corn
6. Vegetable oil, for the grill

Directions

1. Light a grill. In a bowl, mix the butter with the Parmesan and garlic. Season with salt and pepper.

2. Strip the husks from each ear of corn and remove the silks. Using kitchen string, tie the husks together at the end of each ear to form a handle.

3. Lightly brush the grate with oil. Grill the corn over a medium-hot fire, turning, until partially cooked, about 5 minutes. Brush the corn with the Parmesan butter and continue grilling, turning frequently and brushing with more butter, until deeply browned and tender, about 5 minutes longer. Serve at once with the remaining Parmesan butter.

Enjoy!

Grilled Broccoli & Cauliflower Parmesan

I have been trying to incorporate more vegetables into our meals. I don't really like vegetables. I have always eaten potatoes and corn. You can add broccoli to the list starting in my late 20's. It has to be cooked though. I can tolerate cooked carrots and cooked cauliflower. No raw veggies for me. That might just be about it. Hopefully Hayden does not get my eating habits/preferences. So far he likes a few more veggies then me. But again cooked, almost mushy.

Anyways, here is a recipe for broccoli and cauliflower that I made the other day. I thought it was ok. But you can't go by me since I don't like veggies. Mike really enjoyed it. We made it on the grill but you can make it in the oven also.

Here is the recipe: (which I cut in half and left out the sun dried tomatoes)

1 sheet (18x24-inches) Non-Stick Foil

4 cups broccoli florets

2 1/2cups cauliflower

1/2 cup sun-dried tomatoes

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried basil

1/3 cup grated Parmesan cheese

4 ice cubes

PREHEAT oven to 450°F or grill to medium-high. Combine broccoli, cauliflower sun-dried tomatoes, olive oil, garlic and basil.

CENTER vegetable mixture on sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Sprinkle with Parmesan cheese; top with ice cubes.

BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.

BAKE 20 to 25 minutes on a cookie sheet in oven OR

GRILL 12 to 15 minutes in covered grill.

I got the recipe from a grilling cookbook but you can also see it here

Savory Parmesan Bites

I have had this recipe for ever. It is a good appetizer but I mainly serve it with a chicken dish or pasta dish. It is another easy one.

Ingredients:

1 pkg. (8 oz. Cream Cheese, softened
1 cup Grated Parmesan Cheese, divided
2 cans (8 oz. each) refrigerated crescent dinner rolls

Directions:
HEAT oven to 350°F.

BEAT cream cheese and 3/4 cup Parmesan with mixer until well blended.

SEPARATE dough into 8 rectangles; seal seams. Spread with cream cheese mixture
Fold each rectangle lengthwise into thirds to enclose filling; cut into 4 squares. Place, seam-sides down, on baking sheet; top with remaining Parmesan.

recipe from here

Chocolate Chip Cheeseball

I was looking for something different to take for an office food day. Its always the same old food. I spent a lot of time on allrecipes.com searching for something and stumbled upon this. It is more dessert like but can be used as an appetizer. It is kind of like eating cookie dough (but no risk of salmonella). My office full of women loved it.

Here is the recipe:
Ingredients:
* 1 pkg. 8oz. cream cheese (for a healthier version you can use low-fat)
* 1/2 cup butter
* 1/4 tsp. vanilla
* 2 Tbs. brown sugar
* 3/4 cup confectioners sugar
* 3/4 cup mini chocolate chips
* 3/4 cup finely chopped pecans (optional...I usually leave them out)

Directions:

Bring cream cheese to room temperature or microwave on 50% power for approximately one minute to soften. Beat cream cheese, butter and vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Spoon batter into your favorite serving dish and sprinkle with pecans (if you are using them, if not, just sprinkle a few chips on top for a lovely presentation). You can also form into a ball by chilling the cheese ball for 15 minutes in the fridge before gently forming into a ball and rolling in pecans and/or chocolate chips.

Serve with assorted graham crackers .

Original Recipe here