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Food + Dining

Delicious recipes offer variety for your taste buds

by UpClose Publications September 2, 2012
written by UpClose Publications September 2, 2012

Here are some recipes to satisfy just about any appetite. Try one or both methods of preparing corn on the cob, and add some seasoned butter. There is a pasta salad sure to go great with the corn. The ingredients for the drink will combine to present a tasty blend, too.

Fresh and Easy to Prepare Corn on the Cob

Using the Microwave

1. Place one ear of unshucked corn in the microwave for 4 minutes each.

2. Take the corn out of the microwave using an oven mitt.

3. Place on a cutting board, and cut the bottom end off (opposite of the pointed end) about one inch.

4. Hold the pointed end, and the corn will slide out clean, cooked and ready to eat.

Using the Grill

1. Pull the husks back on the ear of corn, and clean the inside silks off using a silicone oven mitt.

2. Pull the husks back up around the corncob, and place on a medium heated grill for about 8 to 10 minutes.

3. The corn will steam inside the husks while on the grill. If you want grill marks on the corn, pull husks back after it is cooked, and place right on grill for 2 or so minutes.

4. Once the corn is done, pull the husks back, and use to hold as you spread on the herbed butter.

5. Enjoy!

Seasoned Butters

You can use any seasonings you prefer, and it is 2 teaspoons of the seasoning per one stick of real butter. Bring the butter to room temperature so it is easy to mix with the seasoning.

Ideas for Seasoning

• pressed fresh garlic

• chili lime

• fresh lime zest

• lime juice

• chipotle

• peppercorn

• sea salt

• fresh grated Parmesan cheese

• fresh chives

• fresh basil

• crushed red peppers

• fresh cilantro

Zesty Pasta and Veggie Salad with a Balsamic Glaze Dressing

Zesty Pasta and Veggie Salad
Angel hair pasta, 4 ounces cooked and drained with a little bit of olive oil tossed into it, chilled.
• 1 cup sweet cherry tomatoes
• 1/2 cup chopped black olives
• 1/2 cup crumbled feta cheese
• 1/2 cup diced red bell peppers
• 3 diced green onions

Balsamic Glaze Dressing
• 1 package dry Italian Seasoning
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon sugar
• 2 fresh garlic cloves pressed

Whisk until thick. Place all ingredients into a bowl, and toss in the dressing. Chill for 30 minutes.

Refreshing Cherry Lime Mojitos

• 1 pound fresh or frozen pitted cherries
• 1/2 cup packed fresh mint leaves
• 1/3 cup fresh lime juice—about 3 limes
• 1 cup citrus flavored rum—use citrus soda if making non-alcoholic, and don’t use simple syrup—just lime juice. The soda is sweet enough. I use Sprite.
• 1 cup lime simple syrup
• Lime wedges and cherries, for garnish

Mix together, and pour over ice or use blender if desired.

Lime Simple Syrup
• 2 cups sugar
• 1 cup water
• 3 limes, zested

In a small saucepan, combine sugar, water and lime zest over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally, until sugar dissolves. Remove from heat and allow to cool. Strain before using.

For more information, call (480) 239-0082, or visit www.CookingwithTrudy.com.

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