1. Put a large pot of water on to boil.
2. Shuck however many ears of corn that you need.
3. When water is almost to a rolling boil add ears of corn.
4. Cover, and boil for 5 minutes.
5. Remove from heat and spread margarine over the ears (I use the end of a stick of margarine).
6. Sprinkle with sea salt and dill weed.
7. Eat and enjoy!
I prefer white corn as the kernels are very tender and sweet.
Sunday, May 21, 2006
Asparagus with Lemon-Dill Butter
I'm always looking for ways to make veggies more memorable. In my childhood I hated veggies, and never realized that they could be good. I knew they were good for me, but thats where it ended. Veggies were boiled with a little salt and seemed tasteless to me. I've experimented with several different kinds of veggies with this sauce and mushrooms and asparagus are the winners.
Melt in medium-hot skillet:
3 T. margarine or butter (some people substitute olive oil, but I like the taste of butter)
Add:
1 t. sea salt (to taste)
1 - 2 t. dill weed
2 T. lemon juice
Add:
1 lb. fresh or frozen asparagus, washed and trimmed
Saute until asparagus is tender but still bright green--about 5 minutes.
Variation: Use a container of button mushrooms, wash lightly and saute. Don't let them cook too long.
Enjoy!
I buy asparagus when it is on sale--I've been known to buy 5 - 10 lbs at a time. I take it home, wash it, then trim the ends. I let it dry an hour in the dish drainer or colander, and then put in gallon freezer bags. I pull out just what I need for a meal. I always buy the thinnest asparagus. They are so much more tender than thick, woody stalks.
Melt in medium-hot skillet:
3 T. margarine or butter (some people substitute olive oil, but I like the taste of butter)
Add:
1 t. sea salt (to taste)
1 - 2 t. dill weed
2 T. lemon juice
Add:
1 lb. fresh or frozen asparagus, washed and trimmed
Saute until asparagus is tender but still bright green--about 5 minutes.
Variation: Use a container of button mushrooms, wash lightly and saute. Don't let them cook too long.
Enjoy!
I buy asparagus when it is on sale--I've been known to buy 5 - 10 lbs at a time. I take it home, wash it, then trim the ends. I let it dry an hour in the dish drainer or colander, and then put in gallon freezer bags. I pull out just what I need for a meal. I always buy the thinnest asparagus. They are so much more tender than thick, woody stalks.
Kathryn's Menu for May 21 - 27
Sunday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Dinner: Fruit smoothies, Cheesy Garlic Bread with Dipping Sauce
Monday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: Leftovers from Saturday, sandwiches
Dinner: Slow-cooker Pot Roast and Veggies, Sweet Tea
Tuesday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: Leftovers from Monday dinner
Dinner: Slow Cooker BBQ Hamburgers and fixin's, Chocolate Pudding
Wednesday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: leftovers from Tuesday dinner, sandwiches
Dinner: Sausage and Potatoes, Salad, Sliced Peaches, Sweet Tea
Thursday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: leftovers from Wednesday dinner
Dinner: frozen pizza
Friday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: Chicken Salad and Pita's
Dinner: fast food enroute to visiting family
Saturday:
We aren't morning people, so we use easy breakfast food, except on the weekends. I usually take my breakfast to work, Knox has oatmeal, and Shawn has cereal while feeding Knox. Tuesday and Thursday evenings, Shawn is at EMT class so I stay in town to save gas and time since we have a 35 minute commute home. He either brings me a plate or I grab dinner in town.
Lemon Oat Bars
Another recipe that I tried yesterday--from the latest Simple & Delicious. No link in the title--this recipe is subscriber only. I will be honest with you, they are not paying me to say this, but it is worth the money to subscribe to their cooking magazines. Our Mom gets us subscriptions as a Christmas gift every year. I get Simple & Delicious, and Taste of Home. Every issue has at least 2 recipes that are keepers.
Preheat oven to 350 degrees.
1 1/2 c. flour
1 c. old-fashioned oats (I used quick oats with good success)
1 c. packed brown sugar
1/2 t. salt
1/4 t. cinnamon
In a large bowl, combine 1st 5 ingredients.
2/3 c. butter (I used margarine)
Cut in butter until crumbly. Press 3 cups into a greased 9 inch square pan. Set aside remaining oat mixture. Bake at 350 degreese for 10 minutes.
1 can (14 oz.) sweetened condensed milk
1/2 c. lemon juice
1 1/2 t. grated lemon peel (I used dried, and measured it out in a small bowl, and soaked it in3 t. hot water to make them soft. I did this first, before I started the oat mixture.)
In a small bowl, whisk last 3 ingredients together. Pour over hot crust. Sprinkle with the reserved oat mixture. Bake for 25 - 30 minutes or until the edges are brown. Cool on a wire rack.
Yield: 9 servings. (Best cold and I would probably make 18 servings since these bars are really rich.)
Preheat oven to 350 degrees.
1 1/2 c. flour
1 c. old-fashioned oats (I used quick oats with good success)
1 c. packed brown sugar
1/2 t. salt
1/4 t. cinnamon
In a large bowl, combine 1st 5 ingredients.
2/3 c. butter (I used margarine)
Cut in butter until crumbly. Press 3 cups into a greased 9 inch square pan. Set aside remaining oat mixture. Bake at 350 degreese for 10 minutes.
1 can (14 oz.) sweetened condensed milk
1/2 c. lemon juice
1 1/2 t. grated lemon peel (I used dried, and measured it out in a small bowl, and soaked it in3 t. hot water to make them soft. I did this first, before I started the oat mixture.)
In a small bowl, whisk last 3 ingredients together. Pour over hot crust. Sprinkle with the reserved oat mixture. Bake for 25 - 30 minutes or until the edges are brown. Cool on a wire rack.
Yield: 9 servings. (Best cold and I would probably make 18 servings since these bars are really rich.)
Smothered Chicken Breasts
Last, night, I tried this recipe out of my latest Simple & Delicious magazine and it is incredible. Really good and really easy, just as promised. My little boy loved the chicken, I diced some up for him after it had cooked. I halved the recipe--it was really easy to do--because my husband won't eat chicken. Monday's lunch is assured to be yummy! I changed it slightly, as you can see if you click on the title.
4 boneless skinless chicken breast halves (6 oz. each)
1/4 t. salt
1/4 t. lemon-pepper seasoning
1 T. olive oil
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 13 - 15 minutes or until juices run clear; removed and keep warm.
8 bacon strips
In the same skillet, cook bacon over medium hea until crips. Using a slotted spoon, remove to paper towels; drain, reserving 2 T. drippings. (I took mine out of the freezer, since I keep pre-cooked bacon handy, and heated it up. I just added a little water while the onion cooked, since I had no drippings to speak of.)
1 medium onion, sliced
1/4 c. packed brown sugar
In the drippings, saute the onion and brown sugar until onion is golden.
4 slices Colby-Jack cheese (or 1/2 c. shredded)
Assembly: Place two bacon strips on each chicken breast half; top with carmelized onion and 1 slice of cheese. I put them back in a warmed oven to melt the cheese, while I fixed corn on the cob and set the table.
4 servings.
Menu Idea:
Smothered Chicken Breasts
Corn on the Cob or Asparagus
Spinach Salad
Lemon Oat Bars
Sweet Tea
4 boneless skinless chicken breast halves (6 oz. each)
1/4 t. salt
1/4 t. lemon-pepper seasoning
1 T. olive oil
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 13 - 15 minutes or until juices run clear; removed and keep warm.
8 bacon strips
In the same skillet, cook bacon over medium hea until crips. Using a slotted spoon, remove to paper towels; drain, reserving 2 T. drippings. (I took mine out of the freezer, since I keep pre-cooked bacon handy, and heated it up. I just added a little water while the onion cooked, since I had no drippings to speak of.)
1 medium onion, sliced
1/4 c. packed brown sugar
In the drippings, saute the onion and brown sugar until onion is golden.
4 slices Colby-Jack cheese (or 1/2 c. shredded)
Assembly: Place two bacon strips on each chicken breast half; top with carmelized onion and 1 slice of cheese. I put them back in a warmed oven to melt the cheese, while I fixed corn on the cob and set the table.
4 servings.
Menu Idea:
Smothered Chicken Breasts
Corn on the Cob or Asparagus
Spinach Salad
Lemon Oat Bars
Sweet Tea
Saturday, May 20, 2006
Top-Of-The-Stove Cookies
These easy cookies were one of our favorites growing up. Mom loved them because they were un-sneakable...when taken off the waxed paper, they left a residue behind and all Mom had to do was look for the culprit with the chocolate on the corners of her lips. "None for supper for you!" she would say as she dished up poached fish, split pea soup or liver. (Obviously, not items on our favorites list.)
This is one of those fast recipes, and it is good to be prepared with all the ingredients beforehand. I also have waxed paper or foil spread out, ready on the counter or in a cookie sheet--ready to drop the hot mixture as soon as the oats are mixed in.
Bring to a rolling boil and boil for 2 minutes: (I use a 6 qt. saucepot)
1/2 c. margarine
2 c. sugar
1/2 c. milk
1/2 t. salt
2 T. peanut butter
.Turn off heat and leave on the burner. Add:
3 T. cocoa
3 C. quick oats
1/2 c. nuts, coconut, raisins, etc (optional)
1 t. vanilla
Mix well with a wooden spool. Work quickly using 2 spoons or a cookie scoop and drop onto the waxed paper. Cookies will firm up as they cool. Makes about 2 1/2 dozen.
Variation: Substitute 1T. peanut butter for the cocoa if you want an all peanut butter cookie.
This is one of those fast recipes, and it is good to be prepared with all the ingredients beforehand. I also have waxed paper or foil spread out, ready on the counter or in a cookie sheet--ready to drop the hot mixture as soon as the oats are mixed in.
Bring to a rolling boil and boil for 2 minutes: (I use a 6 qt. saucepot)
1/2 c. margarine
2 c. sugar
1/2 c. milk
1/2 t. salt
2 T. peanut butter
.Turn off heat and leave on the burner. Add:
3 T. cocoa
3 C. quick oats
1/2 c. nuts, coconut, raisins, etc (optional)
1 t. vanilla
Mix well with a wooden spool. Work quickly using 2 spoons or a cookie scoop and drop onto the waxed paper. Cookies will firm up as they cool. Makes about 2 1/2 dozen.
Variation: Substitute 1T. peanut butter for the cocoa if you want an all peanut butter cookie.
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