Grilled Corn Confetti Slaw
Makes 8 servings
6 ears of corn
1 red pepper
2 jalapeño peppers
1 tsp olive oil
1 bunch (about six stalks) green onions, chopped
1 tbsp fresh lime juice
2 tbsp fresh thyme or chopped basil or cilantro
1 tsp salt
pepper to taste
1. Prepare grill.
2. Shuck, wash, and dry corn and coat with cooking spray. Wash peppers, slice into quarters, and coat with cooking spray.
3. Place corn and peppers on the grill for about 10 to 15 minutes, turning frequently, until corn is lightly browned.
4. Cut kernels off the corn cobs and chop peppers in size similar to corn kernels.
5. Combine corn, peppers, and remaining ingredients. Season with salt and pepper and toss well. Chill for 1–2 hours.
6. Serve chilled or at room temperature on top of grilled fish, in soft corn tortillas with meat or fish, as a dip with baked pita chips, or as a colorful side dish.
Per serving: 107 calories, 3 g protein, 24 g carbohydrate, 1 g fat (0 g saturated fat, 0 g trans fat), 0 mg cholesterol, 3 g fiber, 297 mg sodium. Calories from fat: 11%.
Any time we have a Honey Baked ham, we always make this soup with the ham bone. You can also go into a Honey Baked Ham and they’ll sell you just the ham bone. Two things to note if you choose this option:
- They usually sell out of these fast. Call ahead and have them hold one for you.
- They strip the bone of almost all the ham, so your resulting soup won’t be quite as meaty.
Since I like the broth so much, I usually double up on everything except for the cumin and red pepper. Those, I just add to taste.
In a heavy Dutch oven heat over medium-high heat
2 tablespoons corn oil
Sauté until tender (about 5 minutes):
1 large onion, chopped
3 large garlic cloves, finely chopped
Add and stir to mix through:
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
1 bay leaf
1/2 teaspoon dried crushed red pepper
Then add and simmer for about 45 minutes to an hour
2 14 1/2-ounce cans chicken broth
1 14 1/2-ounce can sliced stewed tomatoes
1 ham bone with some meat on it (or 1 1/2 cups diced HoneyBaked Ham®-reduce cooking time slightly)
Remove bone from soup, let cool to handle and then scrape the meat off of it and return the meat to pot. Then add and simmer for an additional 15 minutes.
Season to taste with salt and pepper.
Ladle into bowls, top with a small bit of Shredded cabbage or chopped cilantro and serve.
(Note: I’ve never done this last step. The soup was too good without it.)
This is the salad dressing we use for a spinach/strawberry/walnut salad.
1/2 cup sugar
2 TBSP sesame seeds
1 TBSP poppy seeds
1 1/2 tsp minced onion
1/4 tsp Worcestershire sauce
1/4 tsp paprika
1/4 cup cider vinegar
1/2 cup vegetable oil
For best results, mix all contents in sauce pan and heat on low, stirring frequently until sugar is dissolved.
Refrigerate 1 hour.
For a while, I’ve been wanting to compile a list of my favorite recipes. By no means am I trying to take credit for any of them. Some are recipes from family and friends. Others are ones I’ve found online.
I am putting them together on the blog to help me manage them and put them in a place I can easily find them.
And, if you happen to try one, I hope you enjoy it as much as I did.
Things You’ll Need:
* Scottish (or similar) Ale (beer works fine too. Enough to cover the steaks/chicken.)
* 2 tsp. Brown Sugar
* 1/2 tsp. McCormick Seasonal
* 1/4 tsp. Ground Black Pepper
* 1/4 tsp. Salt
Step 1 – Choose your favorite cut of steak. Chicken works great too.
Step 2 – Place steak in a shallow pan and cover with ale/beer. Refrigerate, uncovered, for 1 hour.
Step 3 – Mix 2 tsp. brown sugar, 1/2 tsp. McCormick Seasonal, 1/4 tsp ground pepper and 1/4 tsp. salt in a bowl. Stir lightly with a spoon. (I found this to be enough for one 5oz steak)
Step 4 – Remove steaks from ale. Rub dry ingredients on both sides of the steaks and place in another dry pan. Let steaks marinate in the dry ingredients for 30 minutes.
Step 5 – Preheat a skillet or grill to med high heat and cook.