What’s Cooking Wednesday: Grilled Corn

I love corn on the cob, and I usually just boil it on the stove, which can take some time AND make my kitchen MUCH warmer than it needs to be the summer.

When we had our little weekend getaway a few weeks ago to my in-laws cabin in the mountains, we grilled out and decided to try grilling the corn. It was a very simple process, and the corn was fabulous.

First, you pull the shucks down, spread some butter on the corn and then sprinkle it with salt and pepper. I went a little heavy on the seasoning because that’s how we like it. Then, you put the shucks back up, wrap the corn in aluminum foil and stick them on the grill for 30 minutes. Easy-peasy, and it’s a great summer recipe for all your cookouts!

What’s Cooking Wednesday: Spicy Pretzels

Today’s recipe is a great dish to take with you to a party or to serve as an appetizer. My husband LOVES spicy food, so he was dying to try out an idea he got from someone at work. We bought a bag of pretzel rods and he got to work!

After breaking the pretzel rods into pieces, soak them for 20-30 minutes in hot sauce.

When they have soaked, strain them and then pat them with paper towels to get off all the excess. That is the key to making sure your pretzels aren’t mushy. Then,  bake them at 300 degrees for 15 minutes, turning them halfway through.

The end result: SPICY pretzels! My brother and his girlfriend came over yesterday and, before I could warn them, popped a pretzel in their mouths. It tastes normal at first. Then, the spice hits. Yum! Note: These are best when served with ranch dressing.

What’s Cooking Wednesday: Tabbouleh

I haven’t always been a fan of tabbouleh, but as I’ve gotten older, I’ve developed a taste for it, and it’s really something I like to eat. It’s  pretty healthy for you as the wheat that makes up the bulk of the dish only has 50 calories per half cup. So, it’s something I can eat a ton of and not feel guilty.

Yesterday, I tried my hand at making my own, and it turned out great! I have a feeling it won’t last long. Even my skeptical husband, who asked me why I was buying bird seed when I put the bulgar wheat in my cart, liked it. This will definitely become a staple in our house. The recipe I used called for parsley, but I forgot to buy some and, really, I think it tastes just fine without it.

2 cups bulgar wheat
2 cups boiling water
3 green onions (three stalks from the bunch) diced finely
1 box grape tomatoes cut in half
1/2 cup lemon juice
1/4 tsp black pepper
1/4 tsp cumin
1/4 tsp salt

1. Put bulgar wheat in a bowl and pour boiling water over it. Let sit until water is absorbed (about 1 hour).
2. When bulgar is ready, combine it with all the other ingredients. Stir together and chill in refrigerator for at least an hour.

I end up usually putting garlic salt in my individual bowl of tabbouleh to give it a bit more flavor, but I don’t like to add it to the main bowl in case others don’t want it on theirs.

If you make this, leave a comment and let me know what you think!

Tasty Tuesday: Homemade Spaghetti Sauce

Spaghetti is one of my favorite meals, but jarred spaghetti sauce always is so runny to me. I prefer my sauce to be thicker. So, the other night, we decided to make our own sauce. It turned out great!

We started by chopping up one clove and half a jumbo onion and then sauteing in canola oil.

Then, we added two cans of crushed tomatoes, one small can of tomato paste, and sprinkled in basil, thyme, crushed red pepper flakes and oregano.

Once we stirred everything together, we let it cook for about 15 minutes on medium heat. It turned out SO yummy and was MUCH thicker than jarred sauces.

Although I usually only pennies for premade sauce, I do prefer this kind. I honestly don’t know why I don’t just make this every time we have spaghetti now!

Tasty Tuesday: Vegetable Fried Rice

My husband and I love to order take-out Chinese food, and I have two meals I usually rotate ordering. One of those is vegetable fried rice.  I just love it because includes everything I love — rice and veggies.

When there was a great sale on frozen vegetable egg rolls a while back, I stocked up, and I’ve been wanting to make fried rice to go along with it. Last week, I finally got a chance to do it, and it was super easy. Next time, though, I plan to add mushrooms and onions. I would have this time, but I didn’t have any on hand when I made this. I also think next time I will use soy sauce rather than teriyaki sauce.

1 serving of rice (amount will vary based on if you use Minute rice or slow cooking rice)
2 cups of frozen vegetables

1. Make rice according to directions, let sit and cool.
2. Cook veggies in pan with oil until tender.
3. Add rice. Cook all together. Add more oil if necessary. Add teriyaki or soy sauce.
4. Serve and enjoy!

Tasty Tuesday: Zucchini-Corn Cannelloni

zucchini-corn cannelloni

I am a really picky eater. I’ll be the first to admit that. So, while I was making the Zucchini-Corn Cannelloni dish I saw in Vegetarian Times, I was feeling a little nervous that I wouldn’t like it. I don’t know why – the only ingredients were zucchini, corn and pasta, all of which I love – but I still did.

I didn’t have to be worried, though, because it was fabulous. Seriously. I used 6 lasagna noodles cut in half to make 12 cannellonis, and Joe and I demolished them last night. Next time, I think I’m going to add mushrooms, onion and garlic. Yum! Oh, and spinach! Wow. That sounds fantastic. Wonder if the hubby would mind the same dish for dinner again tonight. Lol.

6 lasagna noodles
1 zucchini
1/2 can corn
Spaghetti sauce

1. Cook lasagna noodles according to package directions.
2. Dice zucchini into small pieces, and fry it and the corn in oil until vegetables have brown marks.
3. Drain lasagna noodles. Put them in large bowl of cold water, then drain again and pat dry.
4. Cut lasagna noodles in half width-wise, put vegetable filling in center, and roll up. Put in baking dish seam side down.
5. Cover with spaghetti sauce. Top with shredded cheese if desired. Bake until cheese melts and sauce bubbles.

If you like this recipe, PIN IT!