DP's Best Recipes

[Shadow]

Found this while reading the news this morning...sounds interesting and is good for cooking on the grill...


Crazy Corn

Ingredients:

6 fresh ears of corn, husked and rinsed
1 tbsp vegetable oil
Unsalted butter
Mayonnaise
1 cup, crumbled queso cotija or fresco, farmer's cheese or a mild feta
3 limes, halved, to squeeze on top
Kosher or coarse sea salt to taste
Dried ground chile Piquín, Tajín or a Mexican mix, to taste

Brush the ears of corn with a bit of oil. Place over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning them every 3 minutes until all the corn is done, anywhere from 9 to 12 minutes. Remove from the heat.

Let everyone decide what they want on their Crazy Corn! You can stick the corn on corn holders or a wooden stick as it gets messy.

The traditional way is to spread butter and a layer of mayo. Then the corn is thoroughly “breaded” or dredged with the crumbled cheese, sprinkled with salt and ground chile and finally, drizzled with freshly squeezed lime juice.

http://today.msnbc.msn.com/id/43513649/ns/today-food/

[PostmodernProphet]

I was reading a local article about raw vs cooked veggies. In it the author was talking about Asparagus fries (which I had never heard of before). I looked them up and they sound great...

Parmesan Asparagus Fries


1 bunch Fresh Asparagus
1½ Tablespoon Olive Oil
2 pinches Sea Or Kosher Salt
2 Tablespoons Finely Shredded Parmesan Cheese


Preheat broiler. Rinse asparagus, and chop about 1 1/2 inches off the bottom of each spear.

Place the spears on a cookie sheet in a single layer.

Drizzle the olive oil onto the spears, then sprinkle on the salt (to taste).

Sprinkle parmesan cheese on top.

Then broil for approximately 5 minutes. The spears will be bright green, and the cheese will be barely toasted. The spears will still be slightly crisp when you bite into them.

http://tastykitchen.com/recipes/side...paragus-fries/

I've made these twice since you posted......really good.....

[Shadow]

I've made these twice since you posted......really good.....

Awesome! I'm making a trip to the farmers market tomorrow morning, so I will probably make some for lunch. Glad you liked them.

[Dilloduck]

Don't play squat tag in the asparagus patch.

[Shadow]

Don't play squat tag in the asparagus patch.

Your momma tell you that?

[Dilloduck]

you sayin' somthing bout my momma ?

[Shadow]

you sayin' somthing bout my momma ?

Who me?

BTW...

Do you know what the height of passion is??







Two old maids playing squat tag in their asparagus patch.


a little garden humor for ya...

[Dilloduck]

hopefully not with the salted and fried spears

[Shadow]

I've made these twice since you posted......really good.....

I actually went to the farmers market earlier than expected (last night) and made these for dinner. They are really good!

[Shadow]

Making this right now...smells great while baking

Very easy and a good way to use up extra bananas


Banana Bread

Ingredients:

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Method:

Preheat the oven to 350°. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Add ins for variety:

Coffee
Chocolate chips
Nuts
Kahlua (add more flour to compensate)
Peanut butter
Coconut

[Shadow]

I make these alot to take to BBQ's. They are really good. You can also cook them in the oven instead of on the grill. The link below also has recipes for grilled apples and polenta cake w/berries if you are interested.


Grilled Stuffed Jalapenos



Ingredients:

2 slices center-cut bacon
1/2 cup (4 ounces) cream cheese, softened
1/2 cup (4 ounces) fat-free cream cheese, softened
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon salt
1 small garlic clove, minced (optional)
14 jalapeño peppers, halved lengthwise and seeded
Cooking spray
2 tablespoons chopped fresh cilantro (optional)
2 tablespoons chopped seeded tomato

Preparation
Preheat grill to medium-high heat.

Cook the bacon in a skillet over medium heat until crisp.

Remove bacon from pan, and drain on paper towels. Crumble bacon.

Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring to combine.

Divide cheese evenly and fill the pepper halves.

Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray.

Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned.

Place the peppers on a serving platter. Sprinkle with cilantro and tomato.

http://today.msnbc.msn.com/id/43593077/ns/today-food/

[Kathianne]

Oh those sound simply delicious! thanks!

[Shadow]

Ingredients:

3 tablespoons vegetable or light olive oil
2 tablespoons soy sauce
2 tablespoons sugar
1 teaspoon mild curry powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon grated lemon zest
1 cup coconut milk
3 pounds chicken wings
1 cup flaked sweetened coconut


Instructions:

In a large bowl, whisk together the first seven ingredients, then whisk in the coconut milk. Reserve and refrigerate 1/2 cup of the mixture divided evenly in two containers.

Cut off the tips of the wings (reserve them for stock or discard), then halve the wings at the joint. Place them in the bowl and toss them with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least an hour, but preferably overnight.

Just before grilling the wings, toast the coconut in a medium-size skillet over medium heat, stirring constantly until golden brown, about 10 minutes. Pour the flakes onto a plate and allow them to cool, then lightly crumble the flakes with your fingers and set them aside.

Prepare the grill for cooking and oil the grates. Grill the wings 8 to 10 minutes per side, turning once, or until the meat is no longer pink inside. Use one container of the reserved marinade to baste the meat at each turn.

As the wings finish cooking, warm the other container of reserved marinade in a small saucepan until heated through.

Transfer the cooked wings to a platter and coat them with the warmed marinade. Sprinkle the wings with the toasted coconut and serve them immediately. Serves 6 as a main dish or 12 as an appetizer.

http://familyfun.go.com/4th-of-july/...-wings-699690/

[Shadow]

Really good...made similar ones at christmas with different holiday colors and sprinkles. Picture at link.

Revolutionary Berries

Ingredients :

12 ounces white chocolate chips
Strawberries
Blue sugar or edible glitter

Instructions :

Melt 12 ounces of white chocolate chips in a microwave according to the package directions (make sure the container and the berries are dry; even a little moisture will alter the texture of the candy).

One at a time, dip strawberries into the chocolate and then into blue sugar or edible glitter.

Set them to harden on waxed paper.

Makes 35 to 45 decorated berries.

http://familyfun.go.com/recipes/revo...rries-1015611/

[Shadow]

Saw these in a magazine at the orthodonist's office yesterday...they looked like something easy to make that you could take anywhere. They definately look like the kind of thing I would take on picnics or something similar because they are kid friendly...decided to share.

Rice Krispy Dipper Treats

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
- OR -
6 cups Kellogg's® Cocoa Krispies® cereal
18 wooden ice cream sticks
1 1/2 cups semi-sweet chocolate morsels
- OR -
1 1/2 cups white chocolate morsels
1 tablespoon vegetable oil
Multi-colored sprinkles (optional)



1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

2. Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into eighteen 3 x 2-inch bars. Push one stick into the bottom of each bar.

3. In small microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Dip bars into chocolate and decorate as you like. Place on wax paper lined baking sheet. Refrigerate until chocolate is set. Best if served the same day.

MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Notes:

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Pictures at link

http://www.ricekrispies.com/recipes/...-dipper-treats