Perfectly Shucked Corn on the Cob

I previously posted this under Tips, Hints and More.

This is just a reminder because Corn on the Cob season is here.

After you do this, you can Re Heat it, Boil it, Barbecue it, Grill it on a Cast Iron Griddle.

I make a great Herbed or Seasoned Butter mixture to slather all over it

Perfectly Shucked Corn on the Cob:

Begin with fresh ears of corn.

2 ears microwaved together 8 minutes

individual ears, 4 minutes

Microwave the corn as directed.

Remove from the microwave and cut about 2" from the bottom of the ear ( where it was connected to the stalk)

hold the ear at the top where the silk is and shake it until the ear falls out of the husk, perfectly clean!

Maple Rice Pudding

This is the third Rice Pudding recipe that I've published.

This comes from a vintage Mennonite Cookbook.

2 1/2 C cooked White Rice
3 Eggs, beaten
1/2 tsp Salt
1 C Raisins
2 1/2 C Milk
1 C Maple Syrup (this is where I add a note to get the best grade Maple Syrup that you can buy)
1/2 tsp grated Nutmeg

Mix all ingredients
Place the Pudding in a 1-2 quart baking dish that's been buttered well.

Bake at 325 degrees for 30 minutes or until the custard is firm.
Stirring twice during the first 20 minutes.

Enjoy!
Peace in the Kitchen!

Texas Cornmeal Cakes

This is a great accompaniment to Tortilla Soup.

2 C Yellow Cornmeal
1/4 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
Buttermilk to make a thin batter.

1 TBS Vegetable Shortening

Mix all ingredients together in a small bowl.
Heat the shortening in a cast iron skillet.

Drop  tablespoons of batter in the skillet .
Turn them when they begin to brown.
Brown the other side .
Remove to paper towels to drain.
Serve hot.

Enjoy!
Peace in the Kitchen!

Vegetarian Chicken Tortilla Soup

4 Vegetarian Chicken Breasts ( 1 box of Quorn Chik'n Cutlets) Non Vegetarians can use regular Chicken Breasts, prepared in the same method!

2 TBS Olive Oil, divided
4 TBS Adobo Seasoning
1 onion , diced
1 Green Bell Pepper , diced
! Red Pepper, dices
4 Cloves of Garlic, minced
1 Can of Rotel Tomatoes with Green Chiles
4C Vegetarian Chicken Broth or regular Chicken Broth for non Vegetarians.
3 TBS Tomato Paste
4 C Hot Water
Juice of 1 Lime
1 Can of Black Beans, well drained and rinsed.
3 TBS Cornmeal
6 Corn Tortillas, cut into strips

Garnish Options
Sour Cream
Avocado , diced
Red Onion, diced
Pico de Gallo
Grated Monterey Jack Cheese
Cilantro, chopped

Brush Chicken with half of the Olive Oil
Sprinkle with half of the Adobo Seasoning
Bake at 350 for 15 minutes
Cube the Chicken into a bowl and set aside

Heat remaining Olive Oil in a large saucepan.
Add:
Onion
Red and Green Peppers
Garlic
Saute until soft
Add remaining Adobo Seasoning and mix.

Add:
Tomatoes
Chicken Broth
Lime Juice
Water
Beans
Bring to a boil.
Simmer 30 minutes, uncovered

Mix Cornmeal with a small amount of water
Add it to the Soup and mix well
Simmer 30 minutes


Mix together in a small bowl and use to add additional spice to the soup.
1/4 tsp Cumin
1/4 tsp Chile Powder
1/4 tsp Garlic Powder
1/4 tsp Salt
Season to taste.

Remove from heat and allow to rest for at least 15 minutes.
Add Tortilla Strips
Top each serving with garnishes according to each individual's taste.

Enjoy!
Peace in the Kitchen!

Okra, Onion and Tomatoes !

We went to town today to visit the Farmer's Market.
We have the Market every Thursday, Friday and Saturday.
Local Farmers bring honey, fruits, vegetables, cheese and meat.

Today we bought Avocados, Mangoes, Honey Dew Melon, Radishes and Okra.

I love Okra and I make it simply with sauteed Onion, and Diced Tomato.
I add Adobo Seasoning, Salt, Pepper and Cumin.
I let it cook until it's well combined and eat it Hot or Cold.

There's not really a recipe, I adjust the amounts according to what's available.
Today I used 2 Onions, 2 Cans of Diced Tomatoes and probably 20 pieces of Okra cut in half.

I sauté the Onions first, add the Okra and cook about 20 minutes and add the Tomatoes and continue to simmer for ......... an hour or longer.

Enjoy!
Peace in the Kitchen!

Pineapple Coconut Pie, the 3rd. in a series!

This is the third in a series of Coconut Pie Recipes
This is an adaptation of a Better Homes and Gardens recipe from the 70's.
My wife has been making this since then.

She did a Pie of the Month for one of our best friends as a Christmas gift, this was one of the favorites.

It's a great Summer Pie.

Pineapple Coconut Pie:

1 1/3 C Flaked Coconut
2 TBS Butter, melted
1- 3 1/4 oz. package of Vanilla Tapioca Pudding Mix
1- 3 oz. package of Lemon Jello
1 1/4 C Milk
1/2 of a 6 oz. can (1/3 C ) frozen unsweetened Pineapple Juice Concentrate, thawed
1 - 2.6 oz package of Dream Whip Dessert Topping Mix. ( I believe Wal-Mart still sells it)
1 - 8 oz. Can Crushed Pineapple, well drained or at least 3/4 C if you have some leftover.

Dream Whip® is a non-dairy dessert topping that a cook can make at home. In its dry form, it doesn't contain any dairy products, but it is typically whipped with a mixer together with cold milk and vanilla. Many people who don’t like the taste of non-dairy, refrigerated whipped topping, but who would rather avoid the fat in heavy whipping cream, use it to top desserts.

This topping was introduced by the General Foods Corp. in 1957 as one of the convenience products that flooded the market about that time. It caught on and is still a popular alternative to other kinds of whipped topping. Dream Whip® is shelf stable, which means the dry packets will last for years. It is also consistently soft and fluffy when prepared.

Many cooks use this product instead of refrigerated non-dairy whipped topping in recipes for icebox or other cream-style pies. Some claim that it gives a lighter, higher, fluffier result, whether in cakes or in cream pies. This topping can also be used with a cake mix or even as a dressing for a fruit salad.

Combine :
Coconut
Butter
Press into the bottom and sides of a 9" Pie Pan
Bake at 325 degrees for 15 minutes
The Coconut should be golden brown.
Cool completely.

In a medium saucepan, combine:
Jello
Pudding Mix
Milk
Whisk together and mix well
Cook and stir until it boils.
Remove from heat.
Stir in the Pineapple Concentrate ( not the Pineapple)
Chill well, until partially set

Prepare Dessert Topping Mix according to package directions.
Fold into the Pudding mixture.
Add the  Pineapple.
Pour the mixture into the crust.
Chill 5 hours

Enjoy!
Peace in the Kitchen!

Jamaican Coconut Pie with Warm Rum Sauce

• We ate at Bonefish Grill last night.
• I had this pie for dessert and I loved it.
• It instantly became one of my Best of the Best recipes.
• I'm looking forward to making this and serving it at a family gathering.
• This is the second on my series of Coconut recipes. I have one more favorite that I will post.
• 
  
• 
  
• Pie:
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup flour
• 1/2 cup sugar
• 6 eggs
• 1 tablespoon pure vanilla extract
• 2 cups coconut, shredded
• Sauce:
• 1 cup brown sugar, light or dark
• 1 cup butter, unsalted
• 1 cup dark rum

DIRECTIONS

• 1
  Preheat oven to 350 degrees F.
• 2
  Place milk, cream, sugar, flour, eggs and vanilla in a mixing bowl. Mix with a hand mixer for 2 minutes at medium speed.
• 3
  Add coconut and mix together until completely incorporated.
• 4
  Place in a greased pie pan. Bake for 40 to 45 minutes.
• 5
  In a small sauce pan, heat butter over medium heat until melted.
• 6
  Add brown sugar and mix together until sugar dissolves.
• 7
  Add rum and cook for 1 minute on medium heat.
• 8
  Slice pie and serve with rum sauce.