Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts

Tuesday, July 22, 2014

Grilled Corn On The Cob


So this is Corn on the Cob week at Food Network's #SummerSoiree. This is a tough week for me. Every year, when the July and August food magazines are delivered, I read all the corn recipes. I dog-ear the pages, copy down the ingredients needed for the shopping list, purchase said ingredients and then, at the last minute, decide to just boil, roast or grill the corn on the cob. I have created a number of different toppings for the corn and cannot get enough of this simple and easy summer treat. 

Corn season is so short I rarely actually do the corn salsa, or succotash, or corn soups, or salads, or corn relish, or pudding, or all the other delicious sounding options for fresh corn. Give me corn on the cob drizzled with olive oil and salt, or pesto and Parmesan cheese, or (it is the blog Red or Green? after all, chili powder, salt and lime, or jalapeno olive oil, salsa and cilantro, or vinaigrette with  fresh herbs, chipotle and cilantro. The list goes on and on. C'mon..grilled corn on the cob with one of these toppings. What is more representative of summer?

Thanks to Bobby Flay and Food Network I have an easy and foolproof way to grill corn perfectly every time. Enjoy!



Perfect Grilled Corn on the Cob
(from Bobby Flay and Food Network

Corn on the cob (1-2 ears per serving)
Sea Salt
Toppings of your choice

Light a charcoal fire and let the coals burn down to ash red and medium-high heat. (medium-high heat means you can hold your hand over the coals for about 5 seconds before it is too hot.)

Pull down the husks and remove the silk. Replace the husks and put the corn in a large bowl of cold water with a large pinch of sea salt. Allow to soak for 10-15 minutes.

Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes. Rotate the corn on the cobs every 5 minutes, Continue grilling until you have grill marks on all sides. Remove from grill, pull down the husks and spread butter, olive oil or one of the toppings mentioned above and eat immediately. Alternatively, cut the corn off the cobs and use in one of the recipes listed below.



And from my blog Napa Farmhouse 1885 for this week's post:





It is "Corn on the Cob" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite corn on the cob recipe? Please share in the comments section and/or link to your blog if you have one. 

The Lemon Bowl: Corn on the Cob with Lemon Basil
Feed Me Phoebe: Grilled Corn on the Cob with Honey-Basil Butter
The Heritage Cook: Mexican Elote Corn Casserole (Gluten-Free)
The Cultural Dish: New England Seafood Boil
Dishing With Divya: Corn on the Cob with Roasted Garlic Herb Butter
Virtually Homemade: Grilled Corn with Tomato Basil "Butter" (Vegan)
Devour: 4 Cobs, 4 Ways
Daily*Dishin: Quick Thyme Corn Cobbettes
Napa Farmhouse 1885: Farmers Market Salad with Grilled Corn
Red or Green: Grilled Corn on the Cob
Elephants and the Coconut Trees: Buttery Corn on the Cob
Weelicious: Cheesy Corn on the Cob
Domesticate Me: Charred Corn with Bacon, Chiles and Cheese (aka Mexican Street Corn Salad)
Swing Eats: Corn Pasta with Fresh Summer Corn, Tomatoes and Chives
Haute Apple Pie: Roasted Corn off the Cob Salad
Taste With The Eyes: Grilled Corn, Soy Mirin Glaze and Wasabi Goat Butter
In Jennie's Kitchen: Corn and Lemon Thyme Ice Cream + Homemade Creamed Corn
FN Dish: Off-the-Chart Corn on the Cob Recipes

best,
Diane


California Girl in Taos

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Wednesday, July 9, 2014

Purple Cabbage Slaw with Honey Chipotle Vinaigrette


This slaw is full of crunchy cabbage and apples with a light, sweet/spicy dressing of seasoned rice vinegar, olive oil and a touch of honey and chipotle chiles.  Perfect with barbecue, grilled meat or poultry or as part of a salad dinner....try added to sandwiches, wraps or (my favorite) tacos & burritos.  You can make it early in the day; it holds really well. Sometimes I throw in a small handful of chopped pistachio nuts for protein if I am doing a vegetarian meal but this is not necessary.  

Fast, easy, versatile and very, healthy, the slaw is packed full of nutrients from the cabbage and apples, along with healthy fats and plenty of fiber. Don't you love it when something that tastes delicious is actually good for you?

"Purple and blue fruits and vegetables contain nutrients which include lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin.  These nutrients support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion, improve calcium and other mineral absorption, fight inflammation, reduce tumor growth, act as an anticarcinogens in the digestive tract, and limit the activity of cancer cells. "  ** from Color Wheel of Fruits and Vegetables 



Purple Cabbage Slaw with Honey Chipotle Vinaigrette
3 cups red cabbage, shredded
1 red delicious apple, cored and diced
2 tbsp seasoned rice vinegar
3 tbsp extra virgin olive oil
1 tbsp honey
1-3 tsp adobo sauce from canned chipotle chilies
pinch sea salt
pinch black pepper
1/4 cup chopped pistachios, optional

Add cabbage and apple to large bowl.  In a jar with tight fitting lid (I use mason jars for my vinaigrette) add vinegar, extra virgin olive oil, honey, adobo sauce, salt and pepper.  Screw on lid and shake vigorously until combined.  Drizzle half of vinaigrette over cabbage mixture.  Stir to combine.  Add more vinaigrette to your liking.  

This slaw keeps in the refrigerator for up to two days.



It is "Coleslaw" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite coleslaw recipe? Please share in the comments section and/or link to your blog if you have one. 

Feed Me Phoebe: Healthy Broccoli Slaw with Yogurt-Mint Dressing 
The Heritage Cook: Ranch-Flavored Cole Slaw (Gluten-Free)
Weelicious: Grated Vegetable Slaw
Daily*Dishin: Pineapple Jalapeno Coleslaw
Virtually Homemade: Sweet and Spicy Mexican Slaw
Napa Farmhouse 1885: Apple Cider Coleslaw
Red or Green: Purple Cabbage Slaw with Honey/Chipotle Vinaigrette
Devour: Coleslaw Around the World
Sweet Life Bake: Cumin-Lime Coleslaw
Elephants and the Coconut Trees: Vegan Coleslaw
Swing Eats: Thai Coleslaw
Taste With The Eyes: Spicy Rainbow Slaw
FN Dish: 4 Tricks for Shredded Slaw Glory

best,
Diane


California Girl in Taos

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I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Tuesday, June 10, 2014

Grilled Marinated Eggplant Burgers (Spicy)

One of my favorite summer burgers is made with grilled marinated eggplant instead of meat.  I use a technique I learned from my twitter friend Judy Witts Francini a.k.a Davina Cucina...salting the sliced eggplant to remove the bitterness and avoid soaking up a ton of oil. Then you simply grill and marinate in a mixture of extra virgin olive oil, garlic, red pepper flakes and black pepper. When you are ready to make the sandwiches you will use the delicious, flavorful oil to brush on the bread prior to grilling. Imagine golden brown toasted bread, garlicky spicy eggplant, melted cheese and fresh basil.... amazingly good and easy to make.  

You will serve this dish all summer! It is the perfect choice when you want something a bit different from burgers or want to add a vegetarian option to the menu.

Grilled Marinated Eggplant Burgers
makes 8 burgers
(note, grilling times are approx. depending on how hot your coals are...experiment the first time keeping careful watch to see how long it takes you)

1 globe eggplant
sea salt
1 cup extra virgin olive oil
6 cloves garlic, thinly sliced
1-2 tsp red chili pepper flakes
fresh cracked pepper
sourdough or french boule or loaf
fresh mozzarella cheese, sliced
fresh basil
(optional, fresh heirloom tomatoes in season)

Cut eggplant into slices approx 1 inch thick.  Place in a large colander and sprinkle generously with sea salt.  Let sit for 1-2 hours.  
Prepare grill.  I prefer wood charcoal for this recipe, but a gas grill works well also. ( alternatively, you can use a grill pan indoors.)

Use a towel to blot off all the liquid which accumulates on the eggplant (it is very bitter).  Brush slices with olive oil to prevent burning and grill approx 4 minutes per side.  Remove from grill and layer in a baking pan.  Cover eggplant with remaining olive oil and sprinkle with sea salt, crushed red pepper (i use 2 teaspoons, but go with one if you want it less spicy), garlic and cracked black pepper.  Allow to marinate for a minimum of 1 hour...but longer if possible...up to 4 hours.

Cut bread into slices approx 1 inch thick.  Create sandwiches by layering a couple slices of eggplant and 1 slice mozzarella cheese between two slices of bread.  Brush some of the olive oil from the eggplant dish onto the outside of both sides of each sandwich.  Grill 3-4 minutes per side, just until the bread is golden brown and the cheese has begun to melt. Remove from grill, carefully remove the top piece of bread (sandwiches will be hot) and add some fresh basil and a slice of tomato if using.  Replace the bread slice and serve immediately.





It is "Burgers" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite burger recipe? Please share in the comments section and/or link to your blog if you have one.
Dishin & DishesGrill Basket Stuffed Slider Burgers
WeeliciousMexican Chicken Sliders
Devour5 Sizzling Burgers
Virtually HomemadeGrilled Greek Turkey Burger
Napa Farmhouse 1885Green Chile and Bacon Burgers
Red or GreenGrilled Marinated Eggplant Burgers (Spicy)
The Heritage CookJuicy Turkey Burgers for Every Cookout
Taste With The EyesChicken Burger Caesar Club Sandwich
Cooking With EliseSuper Smashed Burgers
Domesticate MeBacon and Smoked Cheddar Cheeseburger Sliders with Jalapeno Relish
Swing EatsShrimp Burgers with Sriracha Aioli on Bibb Lettuce
Daily*DishinJalapeno Feta Bison Burgers
FN Dish5 Ways to Bring on the Burgers

best,
Diane


California Girl in Taos

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I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Wednesday, May 28, 2014

Spicy Cauliflower & Peppers Casserole

I received an email with a copy of a cauliflower recipe from The Pioneer Woman Cooks website (Thank you Jaime!). This delicious looking stir-fry was accompanied by a simple message. "We HAVE to make this when we come visit this summer!) My first thought was "absolutely". My second was "I cannot wait till they come to try it". So I made the recipe that night and...it...was...so...delicious.  It always amazes me when a very easy and simple recipe is stunningly good.

The cauliflower was so good that I decided to make it again a few days later...but was out of Sriracha a key ingredient in Rhee's version. I did, however, have a 1/2 bottle of buffalo chicken sauce. So I did a bit of improvising...adding hot cherry peppers, additional green onions and turned it into a casserole topped with sharp cheddar cheese. I loved the final result and now have two different wonderful dishes to choose from.

Note, my version is so close to Rhee's that I cannot take any credit for today's post. For her recipe, click here. And give them both a try!  Happy start of Summer everyone!



Spicy Cauliflower & Peppers Casserole
(serves 4)

Ingredients
1 cauliflower
2 tbsp extra virgin olive oil
2 hot red cherry pepper (or 1 red bell pepper), seeded and sliced
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp balsamic vinegar
3 green onions, sliced
1-2 tbsp buffalo chicken sauce
1/2 cup sharp cheddar cheese. shredded


Preheat oven to 350 degrees.

Cut the cauliflower in half lengthwise.  Cut off the stem. Break up the cauliflower into large florets and then cut or break into very small florets.

Heat a large, heavy skillet over high heat. Add the oil, then the cauliflower and peppers. Let the vegetables sear and brown in pan without stirring (about 2 minutes) Stir in the garlic and cook for 3 minutes stirring frequently. Turn heat to low. Add soy sauce, balsamic vinegar and all but 1 tbsp of the sliced green onion. Stir and allow to cook for 1 minute, then squeeze one tbsp of the buffalo sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add the second tbsp of buffalo sauce if you want a spicier version.

Pour contents into casserole dish.  Sprinkle cheese over top. Bake in preheated oven for 15 minutes or until cheese is bubbly. Top with remaining green onions and serve immediately.





It is "Summer Casserole" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite summer casserole recipe?  Please share in the comments section and/or link to your blog if you have one. 
Weelicious: Crock Pot Mexican Tortilla Lasagna
The Heritage Cook: Summer Vegetable Gratin (Gluten-Free)
Taste With The Eyes: Colorful Vegetable Casserole with Fresh Herbs and Cured Black Olives
Napa Farmhouse 1885: Summer Eggplant, Squash and Tomato Casserole
Red or Green: Spicy Cauliflower and Peppers Casserole
Domesticate Me: Caprese Quinoa Bake
Devour: 5 Picnic Potluck Ideas
Poet in the Pantry: Zucchini and Summer Squash Gratin
The Sensitive Epicure: Zucchini Souffle (Gluten-Free)
Cooking With Elise: Mexican-Style Lasagna
FN Dish: Dig Into Easy Summer Casseroles

best,
Diane


California Girl in Taos

Follow Me on Pinterest
I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.