Monday, July 27, 2015

Grilled Corn with Smoky Lime Butter

Here's another fun flavor combo to try this summer, Grilled Corn with Smoky Lime Butter. The smoky in the recipe calls for smoked paprika, don't hesitate to sub Chipotle powder if your crowd is into some heat. And have you tried cilantro on corn yet folks? Trust me-you do want to, it's a match made in heaven. Since I wasn't grilling out, and my corn was super fresh, I just cooked it quickly on screaming hot cast iron again. The char adds a nice flavor:@)
I think this butter would probably be good on any grilled veggie and for some reason sweet potatoes popped into my mind...

Grilled Corn with Smoky Lime Butter-from Better Homes and Gardens
8 ears of corn
1/2 C butter, softened
1 lime, zest from half and all the juice
2 Tblsp fresh cilantro or parsley, minced
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp ground black pepper
  1. Heat grill to medium high and grill corn in husks for approx 20 minutes, turning every 5 minutes. I suggest peeling the husks back a bit and removing the silks first, then smooth the husks back over the corn.
  2. Mix everything else. Slather on peeled corn and enjoy:@)
Eat well and have a happy day!

Saturday, July 25, 2015

A Perfect Summer Saturday!

Jersey corn and heirloom tomatoes...
Life is good:@) 

Happy Weekend Everyone-ENJOY!!!

Thursday, July 23, 2015

Football Lovin' Santa-Christmas In July

While Santa doesn't like to admit he has favorites... Sometimes his true colors do show (sorry Dallas he-he:@) I picked up this poor little flocked Santa at Goodwill for pennies, he's seen better days but I knew he had a little spunk left in him! This fun project was perfect for Christmas in July and has me looking forward to football season. I might just take him to the office with me in December.
We're headed to a Christmas in July craft show on Saturday, fingers crossed it's a good one!

Make something just for fun and have a happy day:@)

Wednesday, July 22, 2015

Freezing Zucchini and Tomatoes for Pasta, Rice or Beans

Woo-Hoo it's zucchini season! Anybody woo-hooing with me? ...anybody??? I understand:@) My goal today was to come up with an easy way to preserve some extra zucchini and an added bonus is it gives me a few quick lunches! I had these Zucchini and Tomatoes for the Freezer cut and cooked in less than 20 minutes. Since I wanted it for long term storage I tried to cool it as quickly as possible, spread it out on a platter and stuck it in the freezer for 15 minutes or so. Then just packed it in jars.

The recipe listed below easily makes three lunches once you add pasta, rice or beans. Or would be great added to soup.
The 1/2" thick pieces of squash stayed nice and firm when thawed and reheated, don't hesitate to give this a try folks!

Had to chuckle, I asked my son (who grows zucchini but doesn't like it...) to pick them at about 5-6". He got a confused look on this face and asked why? I explained the skin is more tender, the seeds are small and soft, the little rounds look great on shish-ka-bobs... But didn't have the heart to say, and they're a lot less overwhelming and easier to use up small!!! Don't tell him I said that:@)

Zucchini and Tomatoes-for the Freezer
olive oil to lightly coat pan
scant 1/2 C onion, diced
1 large clove garlic, minced
(2) 5-6" zucchini, green or yellow, cut into fourths lengthwise and then into 1/2" pieces
A pinch of salt and few grinds of pepper
1/2 tsp Italian seasoning
14.5 oz can of diced tomatoes, drained-I used petite diced
S&P to taste at end of cooking time
Pinch of sugar if desired
Serve with cooked pasta, rice or beans and a sprinkling of Parmesan cheese if desired-I desired
  1. Add olive oil to heated pan, cook onion for about 5 minutes.
  2. Add garlic, cook for 1 minute.
  3. Add squash, S&P and stir well, get it good and coated with the oil.
  4. Add Italian seasoning and tomatoes, bring to a quick boil, reduce to simmer and cook for 4 minutes.
  5. Remove from heat, transfer to a platter, spread out veggies and put it in the freezer to cool quickly.
  6. Spoon into jars, use a butter knife or canning bubbler to pack down. Screw on lid and freeze.
  7. To use, let thaw in fridge, heat on stove or in microwave and serve over pasta, rice or beans.
Let's pull a little bite of summer out of the freezer this winter and have a happy day:@)

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Monday, July 20, 2015

Semi-Homemade Wickles Pickles -aka Fire and Ice Pickles

While I make a lot of different pickles this is the first time I've started with a jar of store bought and doctored them up, it was a fun little project that created some very tasty ~and very sweet~ pickles. I've never had Wickles so I can't speak to how close these are in taste, but I can say the garlic flavor was amazing and the little kick of heat in the background was very nice. I don't know if there's such a thing as Party Pickles, but I can see these Homemade Wickles/Fire and Ice Pickles being a lot of fun during football season!
The author says it's very important to find sour pickles and not use kosher dills... 
I noticed that after I bought my pickles, I won't say what ones I picked up:@)
Stop by Deep South Dish for other helpful notes about these pickles.

Semi-Homemade Wickles Pickles/Fire and Ice Pickles-from Deep South Dish
46oz jar whole sour dill pickles, about 6 C sliced 1/2" thick (not kosher dills)
2 1/2 C sugar
4 cloves garlic, minced or thinly sliced
2 tsp pickled jalapeno, or to taste, or sub fresh jalapeno-I just used one whole fresh one
2 tsp red pepper flakes
2 tsp pickling spice
  1. Drain pickles, discard juice, save jar and lid. Slice pickles 1/2" thick.
  2. Begin layering all ingredients in jar. Aim to split things up in four layers.
  3. Let sit on the counter for about an hour. Once the sugar starts to liquify gently shake the jar and turn it upside down a bit to try to get the sugar off the bottom of the jar. 
  4. Let sit on the counter a few more hours or overnight. 
  5. Shake or stir, store in fridge and let marinate for at least two more days (longer is better).
Pucker up and have a happy day:@)

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Saturday, July 18, 2015

Saturday Snipets -Went Junkin'

I've been donating more than I've been finding at the thrift stores lately... While that doesn't make for fun blog fodder, it is probably a good thing:@) I did grab these 1 3/4" letter cutters for pie dough though. Got the complete alphabet for $2. Didn't notice until I took the pic, they're from Jello Jigglers, I seem to be smitten with Jello items and that tickles me for some reason.

The wreath was marked down 80% at Michaels and I had an additional 25% off coupon.
I consider this a great $3 starter wreath and plan to do a little embellishing before next Memorial Day! 
...And in case any Giants or Patriots fans might see this as a wreath for football season...

I still bleed Eagles green! 
I'll be decorating my Eagles tree soon and these 2" balls will be added to it. Couldn't leave them behind for 25¢. 

I hope the thrift stores and yard sales have been treating you well!
Have a happy day:@)

Thursday, July 16, 2015

Ham and Gherkin Deviled Eggs

These Ham and Gherkin Deviled Eggs are a tasty addition to a salad and easy way to add some protein to a cool summer meal. Ham and eggs are a natural match (a nice assertive smoky ham would be great) and the bites of pickle are a sweet little treat. We enjoyed these eggs and I think you will too:@)
No real recipe here folks, just make your favorite deviled eggs and fold in some small diced ham and pickles. 
I did dry the pickle with a paper towel before adding it. Best served the day they're made.

Eat well and have a happy day:@)

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