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Grilled Corn

Corn is in season as we speak, it's too hot to cook inside, so what's a cook to do? Light up the grill, hit the switch to the propane tank, or get some charcoals kindling. This is a wonderful side dish to any bbq or just because during the mid-late summer months.

6 ears of fresh corn (in the husk)
1 stick of unsalted butter
1tbsp cumin
1tbsp cayenne pepper
2tsp salt
2tsp black pepper
2tbsp dried chives or fresh if you have them on hand)
3tbsp garlic cheese spread (or your favorite cheesee spread)


1. Pull back the husk of the corn (just enough to expose the corn, NOT to remove the
husk), remove all the little strings attatched and pull the husks back up around
the corn.
2. Soak the corn in cold water for about 15 minutes. (this helps so the husks don't
burn while the corn is being grilled)
3. Grill the corn for about 15-20 minutes, turning it periodically. You ultimately
want to see the grill marks on the husks.
4. After 20 minutes, pull the husks back and brush your ears of corn with your
butter. Brush, grill, brush. You want the butter and seasonings to get into
each kernel! Grill for another 5-7 minutes. Grill marks on the corn is good!

Enjoy this wonderful summertime side dish.

Also, any ears of corn left over, can be cut from the cob and used to make a relish, to add to cream corn for another great side, or add it to your lunch chicken salad the next day for an added treat!!!

'HOOD TAKE-OUT Delivered!!!!!

Don't leave work, relax and let me bring it to you! Grilled Chicken Salad - 6oz chicken breast, mixed greens & iceberg lettuce, tomatoes, onions, cucs, cheese $8, Juicy 8oz burger seasoned to perfect and grilled with your choice of toppings $8, & Grilled Chicken Sand 6oz chicken breast, 2slices of cheese, lettuce, tomato $7

Turkey Chop Breakfast

4-6 sm grilled (well seasoned) turkey chops
1/4 green pepper thinly sliced
1/2 onion thinly sliced
1/4 cup warm water
1/3 cup steak sauce

2 kaiser rolls
4 tbsp garlic cheese/butter*

1/2 bag steak fries (frozen)
salt
pepper
dried oregano
dried basil
1/4 cup vegetable oil

4 lg eggs
1 tbsp milk
1 tbsp butter

Last night I had friends and family over for grilled turkey chops. Believe it or not there was some left over, so I created another meal for my family this morning. Enjoy!!!

1. Thinly slice cold turkey into strips, place in pot and add remaining ingredients.
Cook covered on medium high heat for 7-10 minutes. Then cut the pot down to medium
low heat and simmer for another 10 minutes (while you are preparing the potatoes).

2. Heat the vegetable oil on medium high heat, add the fries, seasonings, & stir
to coat the fries with the oil and seasonings. Let it begin to sizzle and crisp
up the fries. Toss frequently (use a heat resistant spatula so you don't tear the
fries).

3. Crack the eggs, whisk with the milk. Melt butter in pan fries were cooked in (all
the seasonings from the fries will be lightly incorporated in the eggs) on medium
heat, add your eggs and stir.

4. Toast kaiser rolls, each half will go on a plate. Spread 1 tbsp butter/cheese on
each half, then top with 1/4 of the turkey chop mixture.
Serve with breakfast fries & scrambled eggs

*CHEESE/BUTTER
1 stick unsalted butter (softened)
1 tsp salt
1 tsp black pepper
1 1/2 tsp cumin
1 1/2 tsp cayenne
1 tbsp dried chives
4 oz garlic cheese spread
Mix all ingredients together, until nice n smooth. Reserve the rest to put on sandwiches, grilled corn, mix into pasta or rice.

Make Your Own Simple Syrup For Cocktails

Make Your Own Simple Syrup For Cocktails

Summer Side Salad

Cranberry Walnut Chop Chop

1/2 hd Iceberg Lettuce - chopped
1/2 hd Romaine Lettuce - chopped
1 wh Carrot - shredded
1 wh Cucumbers - diced
2 Tomatoes - diced
1/2 Red Onion - diced
2 lg Eggs hard boiled - chopped
6 oz Walnuts spiced* (recipe below)
8 oz Gorgonzola
1/4 cp Dried Cranberries
Vinaigrette of your choice

1. Core & wash both lettuces, then chop them up to your
desired size (the smaller the better). Mix clean & dry lettuce with the shredded
carrots.
2. Layer remaining ingredients EXCEPT walnuts & vinaigrette.
3. Pre-heat oven to 400 degrees; melt 3 tbsp of butter and pour over nuts (in a bowl),
season with cumin, cayenne, cinnamon sugar & toss. Spread on a non stick baking
sheet and bake for 5-7 minutes. (watch closely, do not burn)
4. Add warm (but cooled) nuts and vinaigrette, toss all together & serve!

This salad is great as a side, lots of protein and goodness! Or you can top it with Grilled Chicken Breast, Albacore Tuna (canned), Yellow fin Tuna Steak, Blackened Steak - cooked medium rare or Cajun Salmon.

CRISPY CHICKEN ALFREDO

10 Whole Chicken Wings
Salt & Pepper, Garlic Powder,
Dried Basil, Dried Oregano
1 Whole Carrot, peeled & diagonally sliced
1/2 cup Chicken Broth
1/4 cup Green Pepper, diced
4 tbsp Onion, minced
3 Mushrooms, sliced
3 tbsp Extra Virgin Olive Oil
3/4 cup Broccoli Florets, frozen
2 cups Whole Wheat of your choice
1 jar Alfredo Sauce
Parmesan Cheese

1. Pre-heat oven to 400 degrees; generously season wings and place on grill rack
w/sheet pan underneath. Cook wings 25 minutes on each side.
you want your wings brown & crispy.
2. Add carrots to broth (you can add a little cracked black pepper),simmer
for 20 minutes. Remove carrots with a slotted spoon and add broccoli to heated
broth for 5 minutes, drain and cover to keep warm.
3. Heat Alfredo sauce slowly on low heat, stir constantly.
Adding your own touch of your favorite seasoning is ALWAYS a good
idea, s&p,dried basil, Parmesan cheese.
4. Bring pasta water to a boil, add pasta and cook according to directions & drain.
5. Heat Olive Oil on medium heat, cook minced onions till almost translucent,
add green peppers, cook for 4 minutes, add mushrooms and cook for another
2-3 minutes, set aside with carrots.

Now you have everything you need, grab a plate and build your easy chicken Alfredo. PASTA, VEGGIES, & SAUCE, place CHICKEN on the side & drizzle with ALFREDO SAUCE. A tossed salad of your choice on the side and in one hour you have dinner for two.

BIG GURL OMELET

3 Eggs, beaten
4tbsp Milk
1/2 Potatoes*, diced
2tbsp Olive Oil
4sl Turkey bacon*
2tbsp Onion, chopped
2tbsp Green Pepper, chopped
2med Mushrooms, sliced
1/4cp Cheese, shredded or sliced
Non-Stick Spray

1. Let's start with your potatoes, cut in half (store unused portion for lunch or
dinner); slice potato about 1/4" thick, stack slices, and cut lengthwise (make
approximately 4-5 cuts, then repeat across. Rinse potatoes & drain.
2. Heat olive on medium heat, then add potatoes to hot oil, season with S&P, stir
frequently so potatoes don't stick, but crispy is good, drain on paper towel.
3. Cook veggies in same pan on medium heat, cook just till translucent, about 4-5
minutes.
4. Cook bacon*, once cooked, cut baon into bite-sized pieces.
*I know turkey bacon is not the tastiest, so I've been playing around
with flavors, actually seasoning the bacon while cooking w/SAGE,
CINNAMON/SUGAR-blend, cayenne/red pepper, on both sides.
5. Beat eggs and milk together until well blended and there is a light foam on top.
6. Spray your omelet pan with the non-stick and heat pan on medium, add eggs. Let
your eggs cover the bottom of the pan & scrambled slightly, always keeping the bottom
of the pan cover with egg. (If you can flip your eggs, I like my omelet a little
runny inside, so I don't flip it)
7. Once your eggs begin to cook to your doneness add your meat, potatoes, & veggies,
sprinkle them all evenly on ONE side of your eggs. Let that cook about 1 minute;
add your cheese and fold over the other half. Turn heat down and cook 1-2 minutes.


Put your omelet on your plate, sprinkle with more cheese, and serve with whole grain English muffin, 100% fruit spread, and a glass of freshly squeezed OJ!

Green Day

Green Day

EASY CAJUN SALMON

2-6oz. Salmon Fillet (preferably wild~omega-3)
4tbsp Cajun Season*
4tbsp Extra Virgin Olive Oil

1. Heat 2 tbsp Extra Virgin OO in saute pan over medium high heat.
2. Drizzle 1tbsp Extra Virgin OO over each piece of salmon.
3. Coat each salmon fillet (only on one side) with 2 tbsp Cajun seasoning.
4. Turn saute pan down to medium heat; cook salmon fillets 5 minutes on each side
A little moisture in the center of your salmon is absolutely OK, but you of course
may cook it as done as you prefer.
A field green salad with a citrus vinaigrette & cherry tomato halves as a delicious,
healthy accompaniment to this FIERY SALMON!


*CAJUN SEASONING
1 tbsp salt*
2 tbsp black pepper*
2 tbsp white pepper
2 tbsp cayenne pepper
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp garlic powder
1 tbsp onion powder
2 tsp cumin
2 tsp smoked paprika

Definition of FOODIE

Foodie
...is an informal term for a particular class of aficionado of food and drink. The word was coined in 1981 by PAUL LEVY & ANN BARR who used it in the title of their 1984 book,
THE OFFICIAL FOODIE HANDBOOK.

...a person with a special interest or knowledge of food, a gourmet.

CHICKEN SCRAMBLE "reCOOK"

1 Sm Potato diced (whatever type you have on hand is great)
2 Chicken Thighs boneless/skinless (use cooked chicken from last
night's dinner)
2 Md Mushrooms - cut in 1/4's
1/4 cp Bell Pepper - cut into cubes (the brighter the better)
2 tbsp Red Onion -diced
1 tsp Dried Basil
Salt & Pepper to taste
4 Eggs
3 tbsp Half/Half
4 tbsp Veggie cream cheese
1/4cp Heavy Whipping Cream
1/2tbsp Butter
3tbsp Olive Oil
Bagels
Fresh Fruit

1. Heat olive oil on medium high heat, add potatoes; let potatoes get brown and
crispy (about 5 minutes). Stir and add S&P, continue to cook for 3 minutes.
2. Lower heat to low/medium heat, add onions, saute for 3 minutes (don't let
onions burn).
3. Add chicken, mushrooms, bell peppers, & basil, fold (gently stir). Continue
to cook on low/medium heat 3-4 minutes, until chicken is heated and
veggies cook through.
4. Add 2tbsp of your cheese (I used fat free veggie cream cheese when I originally
created this dish); stir in till creamy, add butter (let it melt in), stir in half of
the heavy whipping cream, continue to stir.
(you are looking for a smooth creamy consistency)
5. Add remainder of cream cheese, let this blend in...stir in remainder of
whipping cream and turn off pan.
6. Beat eggs and 1/2 & 1/2 together.
7. Heat 2tsp of olive oil in a saute pan on medium high heat, cook eggs. Once eggs
start to fluffing up, add 1/2 of chicken/potato mixture and scramble together.
8. Serve with toasted bagels

MINI ‘DIVA’ BURGER

Ingredients - 2lbs. ground beef, salt & pepper (to taste), 1tbsp dried basil, 1tbsp dried thyme, 1/2 cp breadcrumbs (unseasoned), 1 egg (beaten), 1/2cp tomato paste

8oz crumbled blue or gorgonzola cheese, 1/4cp sun-dried tomatoes, 1/4cp red
onions chopped, 1/2cp mushrooms sliced

1pkg Dinner Rolls (any type of your favorite mini buns)
Iceburg Lettuce Leaves


FIRST STEP (in advance)
- Put cheese, tomatoes, onions, & mushrooms in a food processor and pulse till a chunky semi paste
has formed.
- Scoop out mixture onto plastic wrap and form into a 1/2 - 1" wide log, wrap tightly, then wrap in
foil and put in freezer for at least 1 hour (mixture can be kept for a couple of months in freezer)
SECOND STEP
- mix ingredients (with your hands is the best method); form mixture into 1/4cp balls and flatten
out slightly.
- slice cheese mixture into 1/4" thick slices and place in center of patty, take another patty on place
on top and form both patties around frozen cheese, make sure you seal the sides good.
- Grill over charcoal or gas! 5-7 inutes on each side
*if using the oven: broil at 400 degrees for 10 minutes

Dress your burgers with your favorite fixins'

How to Roast Nuts | eHow.com

How to Roast Nuts eHow.com

Blueberry BreakFast Parfait*

Vanilla Yogurt, Granola, Blueberries, Strawberries (sliced), Roasted Pecans (chop)

You can use a tall glass if you don't have a "parfait" glass. Beginning with the yogurt, layer 3-4 tbsp at bottom of glass, 3tbsp granola, 2 tbsp blueberries, YOGURT, granola, 5-6 slices of strawberries; repeat until the glass is full and then top with roasted pecans.

Serve your parfait with a whole wheat bagel, english muffin, or multi-grain

bread, toasted, & topped with 100% fruit spread

Great Additions:

*2-3 tsp Wheat Germ

Honey drizzled over layers

Flax Seeds

Flax Seed Meal (toss with granola)

Smoked Salmon Pizza

I had this pizza as an appetizer at an event I attended a couple of years ago. As you can see I simply fell in love with it! It's easy, delicious and looks elegant.

Make it easy on yourself and use a store bought pre-made pizza crust, heat it up just a tinge and then layer the ingredients. POOF!! It's a great no cook appetizer for brunch, cook-outs, and even for an afternoon lunch with the ladies. You can dress it up with mixed greens and a vinagrette and some cherry tomatoes or serve it with gazapacho or your favorite chilled soup, the possiblities are endless.

Recipe of the Day: SMOKED SALMON PIZZA

{Place in order}
Toasted 12" Pizza Crust (from scratch or ready made)
8oz Cream Cheese (soften or whipped)
8-10 oz Thinly Sliced Smoked Salmon
1/4 cp Red Onions diced
3tbsp Capers
Cracked Black Pepper(to taste)