         |  Grilling tips! Now that it's grilling season, I thought I'd pass along a few tips to make it easier. Anyone can grill a great steak. 1. Take the steak out of the refrigerator at LEAST half an hour before you cook it. 2. Oil the grill and the steak. Don't use a lot of oil on the meat but lightly coat it with olive or canola oil. 3. Season the meat BEFORE you cook it. Rub it with a barbecue seasoning or just plain old salt and pepper. 4. Remove the meat from the grill just BEFORE it's completely cooked. Let it stand for five to ten minutes before eating. It will continue to "cook" during that time. BON APPETIT! |  Grilling Tips Corn Mango Salad 1234 Vanilla Pudding (scroll down)  |
I love frozen corn because you don't have to cook it. If you have fresh corn on the cob, by all means grill it -- so delicious! But frozen corn is easy to keep on hand. Take about four sheets of paper towels and double them. Lay them on a cookie sheet, pour the frozen corn onto the paper towels in a single layer and allow to thaw. It's that easy! (1 lb.) package thawed corn 2 fresh mangos 1 Vidalia onion 2 tbsp. olive oil 1 tbsp. sugar chopped fresh basil leaves Chop the onion into corn-size pieces. Pour the olive oil into a saute pan and saute the onion. Place the cooked onion into the serving bowl. Cut the mangos into corn-size pieces, allowing any juices to run into the serving bowl. Add mango to the onions. Add the thawed corn and sugar and fresh basil to taste. Mix well. | It's still a little bit warm but as fall winds blow, this is the ultimate comfort food. Since it's made with skim (non-fat) milk, it's not even bad for you! Makes four portions. 1 egg 2 cups of skim or non-fat milk 1/3 cup sugar (if you're watching sugar, you can take out a teaspoon or two) 1/4 cup corn starch 1 tbsp. butter 1 tsp. vanilla dash of salt Put the corn starch, sugar, and dash of salt in a heavy-bottomed saucepan. Using a whisk, mix the dry ingredients. Pour the cold milk over the dry ingredients and, still using the whisk, blend them. (You're not using the whisk to whisk, just to blend and stir.) Crack the egg into the empty milk measuring cup and whisk (if you don't have a tiny whisk, use a fork) thoroughly. Turn on the burner to medium high. Stir the milk mixture with the whisk to be sure the mixture doesn't burn. You may need to turn the heat back a bit when it begins to bubble. Stirring the whole time, let bubble softly for one minute. Remove from heat. Drop a few drops of the hot mixture into the egg and whisk. Add a few more drops and whisk again to temper the egg. Add the egg to the milk mixture and whisk to blend. Stirring continuously, bring it back to a gentle boil and cook for one minute. Remove from heat. Add vanilla and butter and stir to mix. Krista's Tip: We all have teacups that came with our china that we never use. Pour the pudding into teacups and refrigerate when cool. To serve, turn each cup over a plate, give a little shake and it will plop out. Serve plain or garnish with fruit or a cookie. And on a cold night, it's even yummy warm! |
Recipes featured in
The Diva Runs Out of Thyme
The Diva Runs Out of Thyme
First Murder Bourbon Pecan Pie
Brining Basics
Crusty Country Bacon & Herb Stuffing
Chesapeake Cornbread Stuffing
Cranberry Mushroom Wild Rice Stuffing
