Honey Butter Skillet Corn (GF)

Honey Butter Skillet Corn (GF)

(4 servings)

Ingredients:

2 tbsp. Unsalted Butter

3 tbsp. Honey

1 lb. Frozen Corn

2 oz. Cream Cheese, cut into chunks

¼ tsp. Salt

¼ tsp. Black Pepper

Directions:

In a skillet pan, over medium-high heat, melt the butter and honey.  Once melted, add frozen corn and cook 5-8 minutes stirring as needed.  Add cream cheese, salt and pepper and continue cooking 4-6 minutes.  Once the mixture is smooth, creamy and heated through, taste and adjust seasoning if needed.  Serve at once.

Notes:              During fresh corn season, cut corn off cob and use it instead of the frozen corn.

Ideas for Future Efforts

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Gluten-Free Veggies this Week

 It’s the week I offer gluten-free recipes.  We’re looking at vegetable recipes.  Vegetables are gluten-free themselves.  But depending how they are prepared, gluten may be added.

This week’s two veggie recipes are very simple but offer great flavor.  Because of that, anyone eating either of these dishes will be well satisfied.

“Honey Butter Skillet Corn (GF)” is the one we start with on Wednesday.  Then try “Carrots with Maple and Cider Vinegar (GF)” on Thursday.

The recipes are easily double for larger crowds.  They’re good enough to add to your holiday menus too.

“Happy Cooking” until next time and please share this link with everyone you know.  Thanks.

Marinated Flank Steak

 

Marinated Flank Steak

(8 servings)

Ingredients:

1 (1½ - 2 lb.) Beef Flank Steak

½ cup Olive Oil

¼ cup Balsamic Vinegar

2 tbsp. Brown Sugar, packed

2 tbsp. Worcestershire Sauce

5 cloves Fresh Garlic, minced

1½ tsp. Kosher Salt

1½ tsp. Black Pepper

1 tsp. Crushed Red Pepper

3 sprigs Fresh Thyme or Oregano

1 tbsp. Unsalted Butter

Directions:

Trim fat from steak, if any.  Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-in. intervals.  Place steak in a large resealable plastic bag in a shallow dish.  In a medium bowl, combine oil, vinegar, brown sugar, Worcestershire sauce, garlic, salt, black pepper and crushed red pepper.  Pour mixture over steak in the bag.  Add herb sprigs and seal bag.  Turn to coat and marinate in refrigerator for 2 to 24 hours.  Pre-heat grill to medium and oil grates.  Remove steak from refrigerator and let stand 20 minutes before removing from bag.  Blot steak dry with paper towels before placing on grill.  Transfer marinade to a sauce pan.  Grill 12 to 15 minutes, turning once about halfway through.  This should give you a medium-rare finish.  Time may vary because of grill heat or thickness of steak.  The time above should give you a medium-rare finish.  Let steak rest 5-10 minutes tented under foil before slicing (see note).  While steak is resting, bring marinade to a boil.  Stir in the butter until melted.  After slicing steak, drizzle marinade over slices and serve.

Notes:              Flank steak’s grain basically runs the length of the piece.  So you want to slice it against the grain thinly on a bias.  Not straight up and down.  Start slicing at the thin end and work your way to the thicker end.

Ideas for Future Efforts

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Grilled Barbecue Meatloaf

 

Grilled BBQ Meatloaf

(6 servings)

Ingredients:

2 large Fresh Eggs

1¼ cups Fresh Breadcrumbs

¾ cup White Onion, finely chopped

¼ cup Milk

1 tbsp. Worcestershire Sauce

½ tsp. Salt

1 tsp. Black Pepper

¾ cup Barbecue Sauce, divided

1 lb. Ground Chuck

½ lb. Ground Pork

Directions:

In a large bowl, combine eggs, breadcrumbs, onion, milk, Worcestershire sauce, salt, pepper and ¼ cup barbecue sauce.  Let stand about 5 minutes to soften breadcrumbs.  Add the beef and pork combining gently.  Shape mixture into a 8x4 loaf and place on an ungreased sheet of foil.  Pre-heat grill to medium on one half.  Leave the other half off.  This is so you have both direct and indirect heat areas.  Place the foil with meatloaf on the unlit side.  Close grill lid and cook 1½ -2 hours or until an internal temperature of 155-degrees.  Remove from grill and let rest 45 minutes.  Increase heat to high and oil grates.  Cut meatloaf crosswise into 6 even portions.  Place slices on oiled grates over direct heat, uncovered for about 3 minutes per side to get good grill marks.  Now brush slices with remaining barbecue sauce and grill 1 minute longer per side.  Serve immediately.

Notes:              If you like, you can change up the meat mixture to your own tastes.  Go all beef or use some veal.  Whatever your favorite combination of meats that you use for the meatloaf you regularly make will work here.

Ideas for Future Efforts

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As Summer Closes, Let's Grill

 

Summer officially closes the 21^st or 22^nd of September.  When I was younger, it was always the 21^st for all 4 season changes.  But with science, days are slowly adjusting as we don’t have a perfect 24-hour day.  It’s off by seconds or maybe even minutes.

The point is, “Summer” is coming to an end.  So for those of you who don’t grill year-round, let’s get in some grilling before it’s over.

I’ve got two great recipes for the grill this week.  One uses a combination of direct and indirect heat during the cooking times.  The other is just straight direct heat cooking.

So Wednesday we have “Grilled Barbecue Meatloaf” that starts off on indirect heat and is finished on direct heat.

Then for Thursday, it’s “Marinated Flank Steak” for everyone to try.  The marinade is than used as a sauce over the sliced flank steak after you add a little butter to it.

Both recipes will satisfy your grilling desires.  So “Happy Cooking” until next time.

Don’t forget to share this link with others you know that like great tasting food.  Thanks.

Freezer Eggs for Breakfast Sandwiches

 

Freezer Eggs for Breakfast Sandwiches

(6 servings)

Ingredients:

8 large Fresh Eggs

1/3 cup Milk

1 tbsp. Fresh Chives, snipped

1 tbsp. Dijon Mustard

2 tbsp. Fresh Basil, chopped

½ tsp. Salt

¼ tsp. Black Pepper

Directions:

Line a 9x13 inch baking pan with foil extending over the edges.  Coat with cooking spray and set aside.  In a medium bowl, whisk together the eggs, milk, chives, mustard, basil, salt and pepper.  Pour mixture into lined pan and place in a pre-heated 350-degree oven for 8-10 minutes or until set.  Using foil, lift out egg mixture and cut into 6 rectangles.  Have each rectangle in half for 2 pieces of egg mixture per sandwich.  You can wrap and freeze these 6 packages and pull what is needed out the night before planning to use. 

Notes:              You can make the breakfast sandwiches at the time you make the egg mixture.  Just toast English muffins or bagels.  Place 2 pieces of egg mixture on bottom half, top with cooked bacon, Canadian bacon, slice of ham or sausage patty.  Top that with a slice of your favorite cheese.  Put on the top and wrap each and place in freezer.  Pull out what you need, remove from wrap and rewrap in a paper towel.  Microwave for 1½ to 2 minutes, flipping halfway through.  Let sit for 1-2 minutes and enjoy.

Ideas for Future Efforts

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Orange Ricotta Pancakes

 

Orange Ricotta Pancakes

(4 servings)

Ingredients:

1 container (15 oz.) Ricotta Cheese

1/3 cup Sugar

2 tsp. Orange Zest, grated

2 tbsp. Orange Juice

2/3 cups All-Purpose Flour

2 large Fresh Eggs

4 tbsp. Unsalted Butter, divided

Directions:

In a medium bowl, whisk together ricotta, sugar, zest, juice, flour and eggs until smooth.  Melt 1 tbsp. butter in skillet or on grill plate over medium-low heat.  Pour ¼ cup of batter for each pancake into skillet.  Cook about 4 minutes per side.  Remove and keep warm while repeat process until all the batter has been used.  Serve with additional butter and your favorite pancake toppings.

Notes:              Try adding “Maple-Infused Orange Slices” between each pancake.  Use 4 oranges and slice off bottom and top and then slice off the peel from the sides.  After this slice each orange into about 5 slices depending on size.  Place all the slices in a microwave safe dish and top with a mixture of 2 tbsp. orange juice, 2 tbsp. lemon juice, ¼ tsp. sugar and ¼ cup real maple syrup.  Warm mixture for 15-30 seconds in microwave.  Insert the slices and drizzle with some of the juices.

Ideas for Future Efforts

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Breakfst Ideas you can Freeze for Later

 Some people have a problem getting up and ready to go in the morning.  This can leave them without time to make a good breakfast to get their day going.

So it makes sense for them to be prepared with quick breakfast items or dishes when such times happen.

Making some premade breakfast items can help save time and money.  It is much less expensive to make them at home then to hit the drive-through on the way to work or school.

This week we have two such items.  Tomorrow’s “Orange Ricotta Pancakes” are great eaten when made but freeze well too.  Just remove from the freezer, microwave and enjoy.

Then Thursday’s “Freezer Eggs for Breakfast Sandwiches” really helps to get you going in the morning.  The fun thing here is you can create your own variety of sandwiches.  They don’t have to be all the same.  Be creative.

There are many other breakfast items or dishes that you can make ahead and freeze in portion size for quick tasty breakfasts on the go.

Enjoy trying these or other recipes for breakfast and “Happy Cooking” until next time.  And please help me share this link with others.  Thanks.