If you’re looking for a meatless meal that satisfies, look no further. This isn’t an exact recipe, it lets you choose your favorite vegetables, herbs and spices.  Instead it is meant to inspire you for your next veggie only meal.

Preheat your oven to 350 F. Then open your refrigerator and see what is in the vegetable draw.  Choose your favorites and begin chopping up some veggies.  Next add some herbs, such as, Basil, Cilantro, Oregano or mint.  Drizzle with Olive Oil, then lightly toss.  Add a pinch or two or my favorite spices, salt and pepper, lightly mix to mingle the flavors.  Using two pieces of foil, [or as many as you need] divide the vegetables and place on the foil, folding them into small pouches.  Place on a cookie sheet and bake for about 20 minutes for a hot crunchy texture or 35 minutes for a completely cooked meal. 

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In this photo, we have pattypans, peppers, onions and tomatoes with basil, parsley and oregano.  You can also add, fresh mushrooms, eggplant, garlic and plenty of other veggies.  Most will work well in this little quick and easy [no] recipe meatless meal.

Take care when opening the pouch as steam can burn fingers and noses, if gotten too close.  The aroma will be amazing but don’t stop there, add a drizzle of your favorite balsamic reduction or soy sauce, then serve over rice, pasta, Quinoa or just have it by itself.  With all the flavors and texture of this meatless meal you will not miss the meat at all.

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If you prefer your food grilled, this [no] recipe can be done on your grill, also.  Just be sure to use one of the vegetable baskets made just for grilling so your chopped veggies will not fall through the grill while cooking.  Complete the cooking before adding the soy sauce, balsamic vinegar or Olive oil to the hot vegetables.  Toss to incorporate the flavors before serving. Serve with some slices of warmed french bread that has been sprinkled with Parmesan Cheese for a meal to remember.

 

Cooking Summer Corn

Summer Corn

Summer Corn Makes Any Meal Complete

If you have never tried cooking your fresh summer corn on the cob in your microwave, well, it might be time to try it. Your corn will taste delicious and keep it’s beautiful coloring, too.

It’s simple and easy to do. Pull back the shucks, remove as many of the silks as you can, by gently rubbing a damp cloth over the corn. Pull the shucks back up over the corn and completely cover in plastic wrap. Cook 6-8 minutes on high for 2 pieces of corn, turning every couple of minutes, so all sides are in the up position at least once.  If you have not done this before you may have to try a couple before you get the texture and taste that suits you.

Roasting Summer Corn On A Grill:

Cookouts are a family favorite all year round but especially in the summer time.  Corn is one of the easiest veggies to make, to go along with all your grilled meats.

Shuck and remove the silk from 6 ears of summer corn. Lightly wash each ear.  You will need six 12 inch pieces of foil to wrap your corn cobs.  Lay each of them on one sheet of foil and spread your favorite topping around the cob, making sure all kernels have been coated.  Cover the corn cob with the foil by rolling and twisting the ends to make a package. Lay the packages over the indirect heat side of the grill and close the grill’s lid.  Grill for about 15 minutes, turning every 3-4 minutes.  Take care when opening the package and not burn yourself from the steam and hot liquid.

Toppings For Your Summer Corn

[1] Place an equal amount of butter and cream cheese into a bowl and mix until you have a soft spreadable mixture.   Add 1/4 to 1/2 teaspoon of Chili Powder while stirring.  Spread on your hot corn. Leave at room temperature when serving.  Refrigerate between uses.

[2] 1 teaspoon of finely chopped fresh basil, 2 teaspoons of grated fresh garlic and  3 Tablespoons of Virgin Olive Oil.  Place all ingredients in a lidded jar [mine is an old jelly jar] and shake to incorporate the flavors.  Brush the mixture over your hot freshly cooked summer corn for an unusual favorable taste.

Corn is the vegetable that is served most often, all over the world, with our meals but there is no match for the flavor of fresh summer corn, straight from the farmer or you and your home garden.

Summer time is here, which means, it is time to bring out the grill and get busy grilling.

The easiest grill to use, by far, is the gas grill but if you are wanting more flavor in your food, choose a charcoal grill for your grilling needs.

Smokers are especially nice because you can also control the flavor by changing the type of wood or wood chips you use. They are good if you want to slow cook your meat.

If you want to cook something a little quicker, you may just want to stick with the charcoal grill.
summer time and grilling
Charcoal grills can offer you the best in grilling, whether it be a large juicy steak or a pot of beans.  The offer direct and indirect heat sources, which means, if your grill is large enough you can cook the whole meal at one time.

Two of my favorite easy grilling recipes are:

  • Mrs Dash Chicken

6 Boneless Chicken Thighs

1 Teaspoon Garlic, minced

2 Tablespoons of Mrs Dash, original

Using a large plastic bag, add all ingredients and shake until the chicken pieces are coated in the spices and garlic.  Place on a well greased medium hot grill, skin side down and cook for about 4 minutes, depending on the size of your thighs.  Turn over once, the meat will let you know when, by the way if releases from the grill.  Do not force it, if it sticks, let it be for another minute then try turning it again.

Cook on the second side for about 3 minutes, then remove.  Allow it to rest about 5 minutes before eating, so all the natural juices can soak back into the meat.  Always use tongs when turning your meat to keep the natural moisture inside your meat pieces.

  • Grilled Corn On The Cob

6 Fresh Corn on the Cob, washed and cleaned

6 Tablespoons of soft Butter, infused with fresh basil and cilantro. [Add about one teaspoon of each, chopped fine to the butter]

Cover each corn cob with 1 tablespoon of the infused butter, then wrap in foil.

When all 6 have been wrapped, lay them on the indirect heat side of the grill, then close the lid.  Depending on the size of your corn, it will take between 15 and 20 minutes for them to cook.  Turn them every 5 minutes to give all the corn a chance to bathe in the melted butter.

Unwrap and eat with your chicken for a delightful meal. Grilling with friends and family is always a great way to fellowship and grow that lovin feeling.