Make Grilled Peaches

Make Grilled Peaches

INGREDIENTS :
4 fresh peaches
4 teaspoons olive oil
4 tablespoons honey
4 scoops vanilla ice cream (or flavor of choice)

PREPARATIONS :

• Preheat the grill to medium heat and brush the grates with oil.

• Wash the peaches; then cut them in half.

• Remove the pit from each peach. You may have to use a spoon to pry under the pit and loosen it.

• Brush the cut side of the peaches with olive oil.

• Place the peaches on the grill cut side down.

• Grill for 3-5 minutes or until the peaches start to soften and show nice grill marks.

Serve each peach with a scoop of ice cream and a drizzle of honey.

Serving Description: 1 peach
Servings: 4
Container: grill, individual dessert bowls
Prep Time: 5 minutes
Cook Time: 5 minutes

HOW TO COOK CORN ON GRILL :

Make Baked Corn

Make Baked Corn

INGREDIENTS :
4 cans (11 oz each) whole kernel corn
1 ½ cups of milk
2 eggs
1 T. plus 2 tsp flour
2 T. sugar
1 ½ tsp salt
1 ½ qt casserole dish

PREPARATIONS :

• The first step to making baked corn is to drain your corn well, and then run the corn very briefly through a food processor.

• The next step to cooking baked corn is to beat the two eggs with a fork.

• Then, combine the flour with a little of the milk.

• Stir together the rest of corn, eggs, milk, flour, sugar and salt.

• Finally, pour the baked corn mix intoa 1 ½ qt casserole dish and bake @ 325* for 1 ½ hours.

• Corn Recipes are good recipes to learn to cook with. This baked corn recipe helped me learn to cook. If you have a recent grad, or another child heading away from home soon, help them learn to cook for themselves before they leave home.

HOW TO COOK CORN ON GRILL

Make Boiled Corn

Make Boiled Corn

• Yummy! Fresh corn on the cob is so good! But it loses a lot when not cooked properly, ending up with corn that is very tough. I'm going to tell you how to make perfect, tender, delicious corn on the cob, every time.

INGREDIENTS :
large pot
fresh corn on the cob
water
stove
healthy margarine or spread
salt, pepper
timer

PREPARATIONS :

• It is important that you start with fresh, ripe corn! Select your corn wisely. And cook it within a day or so of buying it, preferably the same day.

• Fill a large pot with cold water, about 2/3 full. Put in on the stove and turn the burner on HI.

• While you're waiting for the water to boil, start shucking the corn. Pull the leaves back and off, break off the stalk, and use a very, very soft brush to get all the "silk" off. (These are available in grocery and department stores in the utensils section. You can also pull them off with your hands).

• When the water has reached a full, rolling boil, drop each cob in. Set your timer for exactly 12 minutes.

• When the timer goes off, the corn is done, and you should very quickly remove it from the pot. If corn is cooked either too little or too long it will be tough. That is why timing it is crucial. If you try just checking for tenderness, you won't know if it is tough because it is underdone or overdone.

• Seasonings are best applied immediately, except salt. I put the cobs into a shallow dish and put a healthy spread or butter on, rolling the cobs to coat them lightly. Some people also add pepper. Best to let people add salt at the table, as it can affect the texture of the corn.

HOW TO COOK CORN ON GRILL

Make Roasted Corn

Make Roasted Corn

INGREDIENTS :
2 strips bacon
1/2 onion diced
3 large cobs of corn
1/2 cup half and half or whole milk
2 cups chicken stock
Salt and pepper to taste

PREPARATIONS :

• 1. Heat grill to high.

• 2. Place husked corn on direct heat and turn down the grill. If using a charcoal grill, place on indirect heat.

• 3. Grill for about 5 minutes a side or until the kernels start to brown. You may even hear a popping sound.

• 4. When corn is thoroughly cooked, remove it from the grill. Set aside to cool.

• 5. Chop bacon into small pieces and cook in a medium pan. Add the diced onions when the bacon is 2/3 cooked through. Continue cooking until bacon is crispy and onions cooked through.

• 6. Trim kernels from the cobs. I place my knife at a slight angle, which makes it easier to remove the kernels.

• 7. Place bacon and onions in a blender along with the corn, chicken stock and milk. Puree until the mixture reaches the consistency you desire. I like it mostly smooth, but with some small chunks. You can also use a hand blender.

• 8. Place the soup into a medium-sized pot and heat through.

• 9. Ladle into bowls and top with parsley pistou.

HOW TO COOK CORN ON GRILL

Make Grilled Asparagus

Make Grilled Asparagus

• Outdoor grilling season is finally here, and it is the perfect opportunity to sneak more delicious, healthy fresh vegetables into your diet. This easy grilled asparagus recipe uses extra-virgin olive oil and fresh or dried herbs. It makes an excellent complement to any grilled fish or meat dish.

PREPARATIONS :

• Wash and clean one bunch of fresh asparagus and use a sharp kitchen knife to trim the woody ends. Approximately one to two inches should be trimmed off of each asparagus spear.

• Place asparagus spears in a re-sealable plastic bag and add one to two tablespoons of extra-virgin olive oil, a pinch of coarsely grated sea salt and fresh ground pepper, one clove minced fresh garlic, and a teaspoon of dried or a handful of fresh chopped rosemary. Toss asparagus and all other ingredients until each spear is well coated.

• Put asparagus spears on a sheet of aluminum foil heavy enough to place directly on grill rack. Spray foil with cooking spray to prevent sticking. Heat charcoal grill, or gas grill and cook asparagus spears over medium to low heat for 7-10 minutes, depending on how crunchy you prefer them to be. Enjoy!

HOW TO COOK CORN ON GRILL

Make Grilled Chicken

Make Grilled Chicken

• I was thinking of what to prepare for dinner last night while doing the groceries. The fresh chicken breast caught my attention and the light bulb in my head immediately lit-up. Grilling the chicken is the thing that I have in mind and the only challenge left is to have a unique salad idea to compliment the chicken.

Based on experience, I had 2 facts about Grilled Chicken that I used as a basis in selecting the salad ingredients.

• 1. It goes well with fruits

• 2. It easily absorbs sauce.

• It just happened that I am passing by the canned fruit isle and mandarin orange segments were the first ones that I saw. Since Mandarin orange is a fruit and it contains juice, it can be a perfect candidate. Grilled red bell pepper is the next ingredient to have but I settled on bottled grilled sweet pepper because bell peppers (capsicum) are so expensive at this time (I wonder why). I also got some shallots and parsley for additional spice and aroma.

• After tossing the salad ingredients, I scooped a spoonful to judge the taste. I never expected the concoction to taste that good. I was really amazed.

Try this out and let me know what you think.

INGREDIENTS :

4 pieces chicken breast, boneless
11 ounces whole peeled mandarin orange segments, drained
4 ounces sweet roasted pepper, drained
3 tablespoon shallots, minced
2 tablespoons parsley, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper

PREPARATIONS :

1. Combine mandarin orange segments, sweet roasted pepper, shallots, and parsley.

2. Toss the ingredients to be evenly distributed. Refrigerate for at least 2 hours.

3. Rub salt and pepper on the chicken breast and let stand for about 30 minutes (for the chicken to absorb the flavor).

4. Grill the chicken breast.

5. Transfer the grilled chicken breast to individual plates and place Mandarin Salad on the side.

6. Serve. Share and enjoy!

HOW TO COOK CORN ON GRILL 

Make Grilled Vegetables

Make Grilled Vegetables

• Grilled vegetables are never a wrong choice. They compliment just about any type of meat and are super easy to make. The variety of colors of the vegetables in this recipe make for a beautiful and festive table setting.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

INGREDIENTS :
2 eggplants
1 large onion
2 red bell pepper
2 green peppers
2 zucchinis
1/4 cup olive oil
salt and pepper to taste

PREPARATIONS :

• Prepare grill or 400 degree oven.

• Cut eggplant into large pieces. Remove peel from onions and quarter. Slice and deseed bell peppers. Slice zucchini into 1/4 inch slices.

• Place vegetables onto a large sheet of aluminum foil. Sprinkle with olive oil, salt, and pepper. Cover tightly with aluminum foil.

• Grill for 15-20 minutes, or until vegetables are tender, yet a little crisp. Or bake in a 400 degree oven for 30 minutes.

HOW TO COOK CORN ON GRILL

Make Grilled Potatoes

Make Grilled Potatoes

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INGREDIENTS :
3medium potatoes (1 1/2 pounds)
1/3cup butter or margarine
1/2teaspoon salt
1/8teaspoon ground red pepper (cayenne)
1/8teaspoon garam masala, if desired
1large garlic clove, finely chopped

PREPARATIONS :

• 1.Place potatoes in enough water to cover (salted if desired) in 3-quart saucepan. Cover and heat to boiling. Boil about 15 minutes or until almost tender; drain. Cool slightly.

• 2.Heat coals or gas grill for direct heat.

• 3.Heat remaining ingredients to boiling; remove from heat. Cut each potato lengthwise into 4 or 5 slices. Brush potatoes generously with butter mixture.

• 4.Cover and grill potatoes 4 inches from medium heat about 20 minutes, turning and brushing 2 or 3 times with butter mixture, until golden brown and tender. 

HOW TO COOK CORN ON GRILL