Tag: Recipe

This is such a quick and easy way to make corn on the cob. We had this with our Fourth of July dinner. I was able to toss it in the microwave and have it ready just in time for dinner. I was very impressed with the flavor, how easy it was too cook, and the overall simplicity of the whole process. It’s tender, juicy, and flavorful. Who needs butter when you can cook it like this? Can I tell you how much I love Kittencal! Her recipes rock!!

Ingredients

• 3 ears of corn (do not remove the husks)
• 2 damp paper towels (use a double paper towel)
• Butter if needed
• salt if needed

Directions

1. Cut off the floppy silks on top of the husks (do not remove the husk).
2. Wet both papers towels and squeeze out the water then wrap each husk well with double layer of damp paper towels.
3. Place the corn/s around the outside of the turntable.
4. Microwave for 10 (add or subtract 2.5mins per ear) minutes on HIGH, turn the corn onto it’s otherside and continue to cook for another 10 minutes (feel the ear to be sure they are very hot).
5. Using a towel carefully remove from microwave and let sit for 5 minutes before removing the husks and silks, the silks will slide off like magic (BE CAREFUL these are very hot!).
6. Serve with butter and salt.

Ingredients

• 2 cups diced tomatoes 
• 1 cup diced fresh mozzarella cheese
• 2 teaspoons extra virgin olive oil
• 2 tablespoons minced onion
• 1/4 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 garlic clove, crushed and minced
• 1 1/4 cups water
• 1 cup uncooked Israeli couscous
• 2 tablespoons fresh parsley

Directions:

1. In a bowl combine the tomato, mozzarella, onion, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for at least 30 minutes.
2. In a pot bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5-10 minutes. Drain off extra water.
3. With a fork, fluff the couscous then let cool in the refrigerator
4. Add the cooled couscous and to the tomato mixture in the bowl and toss.

Ingredients

• 2 large baking potatoes, peeled and cut into thin strips
• 1 tablespoon grated parmesan cheese
• 1 tablespoon oil
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper

 
 
Directions

1. Heat oven to 450°.
2. Cook on parchment paper, and spray it with cooking spray.
3. Combine all dry ingredients and combine with potatoes, tossing to coat.
4. Drizzle with oil, tossing again to coat.
5. Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.

Ingredients

• 2 tablespoons butter or margarine, melted
• 1 tablespoon chili powder
• 1 tablespoon honey
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground pepper
• 2 lbs medium red potatoes, quartered

Directions

1. Preheat oven 400°F.
2. In large bowl, combine, chili powder, honey, garlic powder, pepper and butter.
3. Add potatoes; toss to coat.
4. Spoon potatoes in greased 11×7-inch baking dish.
5. Bake 40-50 minutes maybe even longer if you want them crispy or until potatoes are tender. 

Ingredients

• 1/4 cup butter or margarine, melted
• 2 -13.25 ounce cans of pieces and stems mushrooms
• 1/4 cup dry white wine
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder

Directions
Simple! In a sautee pan add all the ingredients and stir everything together. Cook, uncovered, over low heat 30 minutes or until mushrooms are tender.