grill

Easy Grilled Sweet Corn on the Cob

/ Jodi / 25 Comments

Easy Grilled Sweet Corn on the Cob.

It is Fresh Sweet Corn on the Cob Season in our part of the world!

Corn is a vegetable we rarely eat – except in the heat of summer when it is fresh and sweet and bought the same day it was picked from a local farm stand.

After being in Arizona for a week recently, where it seemed everything we ordered had grilled or roasted corn in it (even a delicious deconstructed Caesar Salad), I had corn on the brain.

We had always boiled our sweet corn on the cob, but I fell in love with the magically charred kernels we experienced on our Southwest trip, so we decided to grill it this time.

O.M.G!  We LOVED it!  Oh how easy!  Keep the heat outside by using the grill.  And save clean up time with no pots of boiling hot water.

When I buy corn on the cob, even though is only the two of us now, I buy a full dozen.  We usually only eat about half of it, so we cut the rest off the cob and either freeze it in Ziploc bags for a fresh corn treat in the winter or save it for using in other recipes or reheating another day that week.

Here is how we did it.  Quick, easy, and oh so delicious!

By the way – I think the mistake many people make with corn on the cob is OVERcooking it.  Sweet corn on the cob truly tastes its best when you just cook it long enough to heat, but retain its wonderful sweetness, crunch and flavor.  Also, don’t look for the biggest ears of corn.  They could likely be tough.  Look for smaller, young, tender ears, and buy them from the farm or farm market – not the grocery store, where it could be several days old.  There is nothing like eating corn the day it is picked!

Roll it in some butter and sprinkle with salt and pepper for even more yumminess, but when you get fresh, sweet, seasonal corn, it barely needs anything else!

Here is how we made it.

Easy Grilled Sweet Corn on the Cob

Ingredients:

  • 1 dozen fresh ears of corn on the cob

Directions:

Heat grill to approximately 450 degrees F.

Husk corn, and clean of the silks as best you can.  Rinse under cold water.

Place cleaned ears of corn directly on grill for 5 minutes.  Turn and grill for another 5 minutes.

Serve immediately with sweet butter, salt, and pepper.

Enjoy!

Cheers & Hugs,
Jodi

 

Tomato Bruschetta Chicken

/ Jodi / 54 Comments
Tomato watercolor 5x7 arches 140lb rough DS Pyrrol Scarlett Hanssa Yello Green Gold Sap Green

Tomato watercolor 5×7 arches 140lb rough DS Pyrrol Scarlett Hanssa Yello Green Gold Sap Green

Oh fresh, sweet, vine-ripened ruby red tomato…
How I love you from my head to-ma-toes!

It is tomato time of year around here, and there is nothing finer than a fresh-picked tomato right from the vine to the dinner table.

For today’s #WorldWatercolorMonth painting, I give you …. the Tomato…. in Daniel Smith Pyrrol Scarlett, Hansa Yellow, Green Gold, and Sap Green.

And to celebrate, here is a recipe for what we had for dinner the other evening – Brushetta Chicken.  A plump grilled chicken breast smothered with fresh mozzarella cheese and topped with sweet, juicy tomatoes, basil, and garlic.

Oh the yumminess!

And even better – oh the easiness!

Hope you’ll give this winner winner chicken dinner a try.  We had it with some brown rice and quinoa and a fresh spinach salad.  How will you serve yours?

Bruschetta Chicken

Bruschetta Chicken

Bruschetta Chicken

Ingredients:

  • 4 Boneless, Skinless Chicken Breasts seasoned with garlic herb seasoning and salt
  • 1 large ripe red tomato
  • 1 large ripe yellow tomato or 1 cup yellow cherry tomatoes
  • 1/4 cup chopped fresh basil
  • 1 large garlic clove minced
  • 1 tsp salt
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 4 slices fresh mozarella cheese, optional

Directions:

Prepare Bruschetta by chopping tomatoes and combining with chopped basil, minced garlic, salt, olive oil and vinegar.  Let sit and flavors mingle while you grill chicken breasts.

Top grilled chicken breasts with slices of mozzarella cheese, if desired, for last few minutes on grill and let melt.

To serve, top grilled chicken breast with large spoonful of fresh bruschetta and enjoy!

Cheers & Hugs,
Jodi

 

Balsamic Grilled Peaches & Chicken Salad Dinner

/ Jodi / 14 Comments

balsamic grilled peaches and chicken 3

Oh Friends… you know how much I love chicken and discovering new and different ways to prepare it.

Well this week I discovered another Winner Winner Chicken Dinner!

It’s simple, it’s fast, it’s healthy, and it’s YUMMY!

balsamic grilled peaches and chicken 2

I have seen and heard about grilling peaches, and I was intrigued.

Having some ripe peaches in the fridge that weren’t getting eaten, now was the time to try it!

grilled peaches

It was so easy, and they were DELISH! 

Balsamic Grilled Peaches and Chicken

If you are looking for another light and simple, but full-flavored summer chicken dinner, look no further!

And remember, like I always say, if you don’t like a particular ingredient, switch it up!  Substitute goat cheese or feta or even shredded cheddar for the blue cheese if you are not a blue cheese fan (but BOO to you because it is DIVINE!).  Change up the greens to ones you prefer.  I used Spring Mix, but it would be awesome with Spinach or Arugula or Kale too!

Be creative.

Have fun!

Make dinner a celebration.

Create art on a plate.

You won’t be sorry about this one!

Balsamic Grilled Peaches & Chicken Salad

Ingredientsbalsamic grilled peaches and chicken 2

  • 4 chicken breast halves
  • 4-6 cups Spring Mix Salad Greens
  • 2 large sweet Vidalia onions, sliced into 1/2 thick slices
  • 4-6 ripe peaches – cut in half and pitted
  • 1/2 cup crumbled blue cheese
  • 1 Bottle Balsamic Vinaigrette Dressing (I used Ken’s Light version)
  • Olive Oil
  • Balsamic Vinegar
  • Salt & Pepper to taste

Directions

  • Marinade chicken breasts in 1/2 bottle balsamic vinagrette for at least 4 hours.
  • Grill chicken when ready to serve.
  • Place Onion Slices in a grill basket (or foil).  Sprinkle with olive oil, salt and pepper.  Grill until translucent and char-grilled.  Place on one side of grill while chicken is grilling on the other side.  These two take about the same amount of time – approximately 20 minutes.
  • Once chicken is done, remove from grill, and set aside.
  • Sprinkle peach halves with olive oil, salt, and balsamic vinegar.  Place cut side done on grill, and grill for about 5-7 minutes until soft and char-grilled.  When done, remove from grill and slice peach halves into three or four pieces.
  • To plate, place a cup of greens on plate, top with grilled onions, peach slices and crumbled blue cheese.  Add chicken to side or slice and mix in with chicken.
  • ENJOY!

Cheers & Hugs,

Jodi