Today’s mouthwatering monday is a Double Doozie (do you remember those cookies, mmmmmmmmmmmmmmmmmmm) sorry, got side tracked there.
These two pictures garnered so many e-mails and queries about the recipes that I decided to post both recipes today and dedicate today’s post to delightful sides.
Grilled Corn on the Cob
This corn is a constantly requested and frequent visitor on my grill. It is a delicious side dish for chicken, steaks, fish or hell, even as a main dish.
- salt/garlic salt/pepper (remember that equal parts mixture I make, you should already have your own shaker of this *ahem ahem*)
- cinnamon & sugar (nutmeg optional) if you have young kids or like sweet dessert like corn
- Remove any husk and silk from your corn, and rinse it thoroughly. Then give the corn a yummy coating of butter. I usually just rub a stick of butter over my corn and that does a wonderful job after all, it’s not cooking if you don’t get your hands dirty, right. Lay the corn out on a piece of foil and give it a nice shake of your seasoning of choice. It doesn’t need to be coated, just lightly seasoned.
- Wrap the corn up neatly in the foil and repeat for each ear of corn.
- Grill over medium for about 5 minutes per side (yes, I know corn doesn’t really have sides, but just gimme this, K)
- *If you have little ones, use cinnamon and sugar instead and it makes for a delightful treat.
- This corn will literally explode with flavor in your mouth, it’s zesty, juicy and honestly totally tonguegasmic.
Your tastebuds, and your family will thank you.
Parmesan Crusted Veggies
This dish absolutely bursts with flavor. You get the bite from the shallots, the savoriness of the garlic and the crisp tang from the parmesan and breadcrumbs. This will become a frequent visitor at my table, and I hope at yours, too.
* 2 medium zucchini, coined about 1/4″ thick
* 2 medium squash, coined about 1/4″ thick
* 3 Tbsp butter
* 2 shallots, minced
* 3 garlic cloves, minced
* salt and pepper, optional red pepper flakes.
* 1/2 C heavy cream
* 3/4 C grated parmesan
The How To:
In a large skillet melt the butter and saute’ the garlic and shallots until their aroma fills your kitchen and they soften a bit. Add the veggies, sprinkle with salt, pepper and red pepper flakes if you’re daring. Cook for about 6 minutes, stirring occasionally. You want the veggies to be crisp tender. Add cream and cook until it begins to thicken.
Remove skillet from heat and add 1/4 C parmesan and 1/2 C panko, stir well.
Put the mixture into a 2 Qt baking dish. Top with remaining Parmesan and Panko, season with salt and pepper.
Bake for about 10 minutes in a 450 F oven, or until the top is delightfully golden brown and bubbly.
Nathan totally gave this dish the hairy eyeball and then proceeded to inhale 3 servings of it. Needless to say, it’s a hit.
If your family has a milder palate or you want to make this for kids, eliminate 1 garlic clove and the shallots and use crushed Ritz Crackers instead of Panko.
I’ve shared two of my favorite side dishes, what are some of yours?
Hurricane Gustav will be making landfall today and I ask you to please take a moment out of your life and say a prayer for those whose lives will never be the same. Pray for comfort, peace, safety and strength. Pray for those who will be making their way over the next week to give aid. Just pray and if you are home and safe, give thanks.
* If you have another minute, Holly has an awesome giveaway going on right now.