July 2013

Corn and Veggie Kabobs

corn-and-veggie-kabobs

Aaaaand another way to eat corn.  Isn’t this fun-looking? Unnecessary, but fun.  Slice the cob into thirds, along with your veggies of choice. I chose red pepper, mushroom, and onion, and then tossed them with a pinch of olive oil and balsamic vinegar. I kept the corn plain, because I knew there would be plenty of buttering and salting going on later.

Thread the vegetables onto the skewers (a bit tricky for the corn, but if you stab it through, then twist it a bit to increase the hole size you should be good to go), then grill for about 20-30 minutes over medium heat.

Banana Bread for One

banana-bread-for-one
Do you love banana bread so much you could eat it every day? Do you live with someone who does not necessarily share that same sentiment? Can you not justify making an entire loaf for just one person? Do you live with someone who is Gluten Free?
If you’ve answered ‘yes’ to any of the questions above, help is on the way. Below, you will find a step-by-step process for creating a single serving of banana bread in under a minute.  Now you can make banana bread every day and no one else has to eat it.
Recipe
  • 1 tablespoon melted butter
  • 2 tablespoons sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1/2 mashed ripe banana
  • 3 tablespoons flour
  • 1/8 teaspoon baking powder
  • Dash salt
  • Handful of chocolate chips or nuts
Mix the butter and sugar together in a mug or small bowl. Beat in the egg, then add the vanilla and mashed banana.  Mix in the flour, baking powder, and salt. Stir in the chocolate chips. Microwave for 45 seconds, and EAT. Preferably with milk or ice cream.
For further support on single-serving desserts, you can contact me through this blog.

Potato Salad with Peas

potato-salad-with-peas
Will there ever be an end to potato salad recipes? No. No there won’t. Because everything is good on potatoes.
There is nothing mind blowing about this recipe other than lots of peas. I guess I’m not sure peas really blow anyone’s mind, but I really liked them in there. If I had it, I would have added bacon too.
Recipe
  • 2 lbs red potatoes
  • 1 cup peas
  • S&P
  • 1/2 cup mayo
  • 2 tablespoons sour cream
  • 1 teaspoon red wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoons chives (optional)
Boil the potatoes until tender. For the last minute, add the peas. Drain, add S&P. Mix the mayo, sour cream, vinegar, sugar, and chives in a separate bowl. Add to the potato/pea mixture. Refrigerate until ready to serve.
soft-baked-funfetti-cookies
Well, if this isn’t a fun way to start your weekend I don’t know what is.  I love funfetti cake, and I love the cookies you can make out of the mix, and I had a craving for both.  I didn’t have the mix, but luckily I ran into this recipe. And luckily, I had lots o’ sprinkles. THEY ARE SO GOOD. My husband practically ate the whole batch, and he never does that. I might, but he doesn’t. I am making more this weekend. Do it now.
sweet-orange-soy-chicken-skewers
This is the third entree I’ve posted from our 4th of July dinner (see BBQ Pork Tenderloin and Lobster Rolls). I have a problem, but I promise you we’re not obese. There were veggies involved too.Brown sugar and soy sauce were meant to be together. You could come up with a thousand marinades out of that combination, and never go wrong. I added orange juice last week to my chicken skewers, and they were summer perfection. You could get a little more involved by adding some spices like ginger or garlic, but I decided to keep it simple.

Recipe
  • 2 boneless, skinless chicken breasts
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup orange juice
Cut the chicken into 2-inch pieces.  Mix marinade ingredients, then add to a Ziploc bag with the chicken. Marinate 8 hours or overnight. Thread onto skewers, and grill for a couple minutes on each side.  Deeeelish!

Lobster Rolls

lobster-rolls
I got hooked on lobster rolls through our annual trip to Key West, and someday I hope to fulfill my lifelong dream of eating one on the Northeast coast, where they originated. Just kidding, that is not a lifelong dream of mine. That would be sad.
We made them at home last week for a fun and festive twist on our 4th of July meal, and they were so simple, fast, and delicious. I bought cooked lobster, so obviously starting with a live one would increase the difficulty factor. Not to mention the fear factor.  You can buy cooked (fresh or frozen) lobsters at most good seafood counters.
Recipe (2 rolls)
  • 1.5 lbs cooked lobster meat (preferably  claw and knuckle)
  • 2 tablespoons mayo
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • Dash hot sauce
  • S&P
  • 2 tablespoons finely diced celery (optional)
  • 2 hot dog buns or butter rolls
  • Pinch butter
Slice the lobster meat into about 1-inch pieces. In a bowl, mix together the mayo, lemon juice, mustard, hot sauce, S&P, and celery. Don’t over-mayo! Lobster is rich enough as it is. Mix the sauce with the lobster (you don’t need to use it all, I had a pinch left over), then let sit in the fridge for about 10 minutes to marinate.
Turn on the broiler. Lightly butter the buns, then broil them sliced-side-up for a few minutes to lightly toast.  Fill with lobster salad and enjoy!
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