Wednesday, 21 June 2017

Chili Lime Corn on Cob on Sticks

Add a bit of kick and zest to your corn on the cob.


Ingredients:

6 ears corn, husked
½ cup butter at room temperature, plus 3 tablespoons
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Zest of 1 lime
Juice of 1/2 lime
Kosher salt
Freshly ground black pepper
Lime wedges for serving
Optional: Grated Parmesan Cheese and Cilantro, finely chopped
BBQ Heat - Medium to High
12 skewers

Directions:

1.In a small bowl, whisk together ½ cup of the butter, chili powder, cayenne pepper, lime zest, and lime juice until thoroughly combined Set aside.

2.Break/cut each cob in half. Lightly butter the corn with the remaining 3 tablespoons of butter and season with salt and pepper to taste. Wrap 2 ears in each of the aluminum foil packets.

3.Place the foiled corn on the grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from the grill and let cool for 3 to 5 minutes.

4.Open the foil, insert skewers and slather each ear in the chili-lime butter. Serve with the lime wedges and sprinkle with Parmesan and cilantro.


Whisk together ½ cup of the butter, chili powder, cayenne pepper, lime zest, and lime juice until thoroughly combined
Break/cut each cob in half. Lightly butter the corn with the remaining 3 tablespoons of butter and season with salt and pepper to taste. 

Wrap 2 ears in each of the aluminum foil packets and bbq until tender and slightly charred, about 20 minutes.
Cool for 3-5 minutes.

Lather each ear in the chili-lime butter. 
Serve with the lime wedges and sprinkle with Parmesan cheese and cilantro.

Friday, 26 May 2017

Mediterranean Linguine

This is a quick and easy dish to prepare that is very tasty. Easy to make on a week night and delicious enough to impress your guests on the weekend.. I found this recipe in one of my favourite cookbooks from the "Earls" restaurant. This recipe used to be a popular menu item and I can certainly see why. This was a winner with my family .

Friday, 19 May 2017

Los Cabos Chicken Tacos


This is a recipe from the restaurant "Earls". I have ordered and enjoyed these tacos many times and I was quite happy to see the recipe in their new cookbook. First you heat up the tortilla in a frying pan, top with some grated cheddar, then load on the chicken, avocado corn salsa, cabbage slaw and then some sriracha mayo, jalapenos and a squirt of lime juice. Oh so good!!  The chicken is poached in a flavouful liquid so the chicken is so moist and tasty. I use flour tortillas instead of corn but you can decide. I know this recipe looks daunting but it is really easy and so worth it. We had leftovers and we ate it the next day just make sure you place the plastic wrap right on top of the leftover avocado so it doesn't discolour too much.

Wednesday, 26 April 2017

Date Nut Bran Muffins

These are very moist and tasty muffins. They are full of healthy ingredients such as bran, shredded wheat, dates, nuts and raisins. This recipe makes 2 1/2 dozen muffins but I made 2 dozen and just filled my tins up a little higher to make bigger muffins. I individually wrap each muffin and then freeze them for lunches or snacks.

Friday, 21 April 2017

Disneyland's White Raspberry Chocolate Chip Cookies

There are many versions of the cookies on the internet. I have never tried the actual Disneyland cookie so I can not say how close it is to theirs but these were yummy. I  The trick is not to over mix the raspberry jam. 

Friday, 14 April 2017

Pecan Pie

This pie is a standard at our Thanksgiving  and Easter dinners. It is a perfect option for your guests who don't care pumpkin pie.