Archive for the ‘Grilling out’ Category

What’s yellow and green that pops up in a summer scene? Corn of course! And what a sweet summer treat it is! Corn is always a favorite at my house in the summertime.  You can use it in so many ways; corn-on-the-cob, creamed corn, whole kernel corn, and even corn casserole. None of these uses will let you down, but here’s a newsflash! There are a few more ways to spin it. Here’s a fresh, new trick to try this summer; gourmet corn-on-the-cob. There’s not just one recipe either. You can mix and match your toppings and rubs to create your favorite corn-on-the-cob combination! Yes, we all love the standard corn rolled in butter, but gourmet corn-on-the-cob has a little extra zing! I bet you and your friends and family would love to whip up a batch on the grill at your next gathering. Here is a recipe that I know I am going to try and you should too!

Grilled Corn with Sundried Tomato-Bacon Butter

Ingredients

4 ears yellow corn

Olive oil

2 slices applewood-smoked bacon

1 stick (4 ounces) salted butter, softened

3 sun-dried tomatoes, finely chopped

1 shallot, finely chopped

1 tablespoon finely chopped flat leaf parsley

1 garlic clove, finely chopped

1 teaspoon dried oregano

1 teaspoon finely chopped fresh thyme

1 teaspoon fresh lemon juice

1/2 teaspoon dried crushed red pepper

Sea salt and freshly ground black pepper

Directions

Prepare the barbecue for medium heat. Pull off the husks from the corncobs and remove the corn silk.

Drizzle the oil over the corn to coat lightly.

Place the corn on the grill. Cover and cook, turning occasionally, until the corn is soft and juicy and lightly charred, about 15 minutes. Transfer the corn to a platter.

Meanwhile, grill the bacon until it is golden brown and crisp, about 3 minutes per side. Transfer the bacon to a plate lined with paper towels to drain excess oil. Finely chop the bacon.

Stir the softened butter, sun-dried tomatoes, shallot, parsley, garlic, oregano, thyme, lemon juice, crushed red pepper, and bacon in a medium bowl to blend. Season to taste with salt and black pepper.

Spread the softened butter mixture all over the hot grilled corn. Serve and enjoy.

Picture and recipe are courtesy of http://www.kitchendaily.com/2010/06/01/grilled-corn-with-sundried-tomato-bacon-butter/

Kim King Smith Events is all about finding easy and healthy recipes for you and your family. For this year’s Fourth of July party, try some of these great tips to keep your cookout healthier and fresh. You’ll be able to eat more food and enjoy the day more without the worry of eating the normal high calorie cookout foods.

 

When buying meat, look for these types of meats or key words that will lead you to a healthier options.

• Poultry: Skinless, white-meat chicken or turkey. Also try ground turkey for delicious turkey burgers.
• Beef: Flank steak, top loin, sirloin, porterhouse, T-bone steak and tenderloin; 90% lean ground beef are all good choices.
• Pork: Pork chops or tenderloin are the best.

There are also simple ways to cut calories in your staple cookout side dishes such as pasta salad. In your recipe, swap out the cup full of mayonnaise for some or all for a flavorful vinaigrette, pesto sauce, sun-dried tomatoes, Dijon mustard or lots of fresh herbs. If you favor the traditional creamy texture, a combo of mayonnaise and low-fat yogurt has flavor with much less fat. Not only will your pasta salad be better for you, but it will also be a new recipe to try.

For dessert, fruit is always the best option. It’s light and delicious and something everybody wants after a full meal. Strawberries, blueberries and peaches all reach their peak midsummer. Make a fresh fruit salad, or throw heartier fruits like pineapple and stone fruits (like peaches, plums and nectarines) on the grill to bring out their sweetness. Serve them with frozen yogurt or syrup.

By Brittany

These great tips came from:

http://www.foodnetwork.com/healthy-eating/be-a-healthier-summer-party-host/index.html