Grilled Corn on the Cob
The simplest, least complicated way to serve tender, sweet, buttery corn all summer long is to grill it on a cob in foil. Ideal for any summertime barbecue.
Set an outdoor grill to high heat and give the grates a quick oiling.
Pull back the corn husks to reveal the silk.
Each piece of corn should have 1 tablespoon butter, salt, and pepper.
nearby husks Each corn ear should be tightly wrapped in aluminum foil.
This omelet is a unique take on breakfast and is excellent for the keto diet because it is made with asparagus, green pepper, ham steak, and Provolone cheese.
Heat olive oil in a pan over medium heat; add onion and green pepper.
Cook and stir until onion is slightly brown about 5 minutes.
Stir in ham and garlic salt.
Beat eggs asparagus and milk together with a whisk or a fork in a bowl; pour over ham mixture.
Add whole Provolone cheese slices or break them into pieces.
Cook until eggs begin to set about 3 minutes.
Gently fold the omelet in half; cook until cheese melts about 2 minutes.
Cashew Sour Cream
Made with cashews instead of dairy, this vegan sour cream can be used as a topping for any soups, chili, or taco dishes you usually top with sour cream.
Place cashews in a bowl and cover with a few inches of water.
Let soak until soft 8 hours to overnight.
Drain and rinse cashews; transfer to a high-powered blender.
Add 4 tablespoons water lemon juice vinegar and salt.
Blend until cashews are finely ground.
Scrape down the sides of the blender and add remaining water; blend until very smooth.
Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.
Coconut Raspberry Smoothie
This coconut raspberry smoothie, with pecans, banana, and flax meal, is a hearty way to start the day and is paleo-friendly!
Blend dates, pecans, bananas, raspberries, coconut oil, and flax meal in a blender with water.
Mix until uniform.
Stir Fried Bok Choy
Bok choy is stir-fried with cashews, Chinese five-spice, and garlic for a quick and easy Asian-inspired side dish.
Chop off the root end of the bok choy and discard the stem.
Slice or tear leaves into bite-sized pieces.
Cut stalks diagonally into 1/8-inch pieces.
In a skillet, melt the butter and oil over medium heat.
To the hot oil-butter mixture, add the onion, cashews, garlic, bok choy, Chinese five-spice, and sugar.
8 to 10 minutes of cooking and stirring should result in tender bok choy.
Six Week Bran Muffins
This recipe makes a ton of plain, sweet bran muffin batter, which you can store for up to six weeks in the refrigerator. For those who are extremely busy and have little time to spare, this might mean freshly baked muffins every morning.
The first six cups of bran cereal and boiling water should be combined in a large bowl.
Shortening, margarine, sugar, eggs, and buttermilk are all combined.
To the bran mixture, add.
Add salt, baking soda, and flour.
Add the 12 cups of bran cereal by folding.
Only stir to moisten.
For 20 to 25 minutes, bake in a preheated oven set to 425 degrees F (220 degrees C).
Jim Beam Black Manhattan
Dress up after-dinner drinks with a Jim Beam Black Manhattan cocktail, worthy of a black-tie affair.
In a mixing glass, stir all ingredients while adding ice.
Into a chilled cocktail glass, strain.
Add a cherry or lemon peel as a garnish.
Green Bean and Potato Salad
Modification of potato salad. A Dijon mustard and balsamic vinaigrette is used to dress the green beans and potatoes.
Put the potatoes in a big pot and add water to cover by about an inch.
When the potatoes are ready, boil the mixture for about 15 minutes.
After the first ten minutes, add the green beans to steam.
Potatoes should be drained, then quartered.
Transfer to a big bowl and mix in the red onion, fresh basil, salt, and pepper.
How to Make Japanese Rice Balls (Onigiri)
Japanese rice balls filled with flaked salmon are a delicious meal or snack. You can customize the fillings and even make them with fried rice.
Rice should be poured into a bowl and rinsed with running water.
Scrub it thoroughly with your hands, then drain and rinse the starch away.
Salt, water, and rice should be combined in a small pot.
Turn the burner to high and secure the lid tightly.
Cook for two minutes, then turn the heat down to low and let it cook for 20.
After turning off the heat, leave the lid on for ten minutes to allow the moisture to completely absorb.
Move the rice to a cutting board so it can cool a little.
Soy sauce is used to season flaked salmon.
Butter-flavored popcorn is coated with a simple syrup for a sweet treat.
Line two baking sheets with waxed paper.
In a large pot or Dutch oven combine butter water and sugar.
Bring to a boil.
Boil 4 minutes; remove from heat.
Introduce popcorn and stir to coat evenly.
Pour onto prepared baking sheets and let cool before serving.