Can you believe that July is almost over? This summer is flying by, so make sure to indulge in some of the best foods of the summer, like sweet corn. Did you know that corn is Minnesota’s largest crop? Probably not hard to imagine, it seems whenever you can make it out of the city, it’s corn crops and lakes as far as the eye can see. So there is plenty sweet corn out there for you to enjoy, but how do you prepare it?
While you can eat it raw, it is actually pretty good, you should try it. There are three common ways to prepare it: grilling, microwaving and boiling. In this blog I have laid out these ways for you as a quick reference. I hope you find it helpful.
GRILLING Sweet Corn
- Peel husk down to about 2 inches from bottom of cob, remove silk & pull husk back up.
OPTIONAL- Tie string around cob to hold husk in place
- Soak cob in cold water for about an hour before grilling.
- Place on heated grill for about 20 minutes, rotating every 5 minutes or so. Corn will appear done earlier; leave on as it will take that long to be done. Take off grill, and enjoy.
MICROWAVING Sweet Corn
- Husk off all leaves and silk.
- Place in microwave safe bowl or tray and cover with plastic wrap.
- Microwave on high for 7 minutes for two ears of corn.
- Carefully remove plastic and you are ready to eat.
BOILING Sweet Corn
- Fill pot half full of water and turn on high.
- Husk and peel corn.
- Place corn in pot of rapidly boiling water.
- Bring water back to a boil (about 20 minutes).
- Using tongs, carefully remove hot corn from pot. Let cool for a moment or so, and enjoy.
Sweet corn has only about 125 calories per ear of corn. What you decide to put on that corn is up to you. Some favorites of mine are salt and butter, but if you are watching your health and/or calorie intake, just plain old corn is delicious too.
We have waited for this season. Hope you enjoy it as much as my family does.
CobornsDelivers Produce Expert
You have heard it over and over, salmon is so good for you. Okay, I got it. But how should you prepare it?
Lemon and salmon just seem to naturally go together. This grilled lemon salmon recipe is quick and easy and you probably have most, if not all, of the ingredients already at home. Pair it with a bag of steamed vegetables and you are done. The most difficult part of this recipe is removing the skin from the salmon, which is not even that difficult. Check out the video below of our CobornsDelivers meat and seafood expert, Jayne, as she shows you how to remove the skin.
- 1.5 lb Salmon Fillets, skin removed, cut into 4 serving pieces.
- 2 Tbsp. Olive Oil or Vegetable Oil
- ½ tsp. Salt
- ½ tsp. Pepper
- 1 Medium Memon, cut into ⅛ inch slices
- 2 Tbsp. Fresh Parsley, finely chopped
- Heat gas or charcoal grill.
- Cut four sheets of heavy-duty foil.
- Place salmon piece on center of each sheet.
- Brush ½ Tbsp. oil over both sides of each salmon piece.
- Sprinkle each piece with ⅛ tsp. salt and ⅛ tsp. pepper.
- Place about three lemon slices flat on each piece.
- Bring up two sides of foil over salmon so edges meet.
- Seal edges allowing space for heat circulation and expansion.
- Bring up two side of foil over.
- Place packets on grill over medium-low heat.
- Cover grill; cook 13-16 minutes until internal temperature of salmon reaches 145°F.
- To serve, open each packet: carefully fold back foil to allow steam to escape.
- Sprinkle with parsley.
Perfect Pizza on the Grill
It was a gorgeous night for grilling last night, so I tried grilling pizza! This was my first attempt at making pizza on the grill and I was very happy with the results. This is not a recipe where you are going to stand leisurely by the grill and flip and check and flip and check. It grills up super fast and is ready in minutes.
Another first for me was using the Pillsbury refrigerated pizza dough. When I make a pizza at home, I typically buy the mix that you add water to. Not this time, and I don’t know if I will ever go back. Not only is the premixed dough convenient, it is also delicious, airy and crispy. I am having flashbacks to the delicious bites as I write this.
The recipe says to cut the pizza dough in half and put it on the grill. Since I was pretty confident my three-year-old was not going to eat what I was making, I simply made a cheese pizza for her and my husband and the BLT pizza was all for me. I did not have pizza sauce on hand, but I did have a small can of tomato sauce. I added a couple tablespoons of oregano and a little garlic salt for a mock pizza sauce. After I grilled the crust a bit and then flipped it, I added the sauce and cheese and cooked it the rest of the way until the crust was golden brown and the cheese was melting. I did have a little bite of theirs, and it was very good.
The recipe also calls for just brushing oil on the crust and throwing it on the grill grates; I was not brave enough to attempt this. I laid out some foil and transferred and grilled the pizza that way; I think I had the same results, with less clean up.
Once you place the crust on the grill, it will only take three minutes until you have to flip it to grill the other side, and you still have to brush the other side with olive oil. So be prepared and bring all of your utensils and ingredients outside so you do not risk burning your crust. I speak from experience, as my edges got a little crispy.
Otherwise, you pretty much just follow the directions. This was a tasty pizza that looks beautiful and is a great way to add more vegetables to your diet without all of the calories from the cheese.
If you’re looking for a lighter dinner that is unique, I would definitely suggest this recipe! I invite you to comment to this blog with your grilled pizza photos. I want to see ‘em!
- Heat grill to medium-low.
- Divide the dough into 2 equal pieces.
- On a lightly floured surface, roll each to a ¼-inch thickness.
- Brush each top with ½ tablespoon of the oil.
- Transfer the dough to the grill, oiled-side down.
- Cover grill and cook until the tops begin to bubble and the bottoms become crisp, about 3 minutes.
- Working quickly, brush the top of each piece of dough with ½ tablespoon of the oil and turn over.
- Divide the prosciutto evenly among them and continue to cook, uncovered, until the bottoms are golden and crisp, 2 to 3 minutes.
- Remove from heat and layer with the tomato.
- Top with the arugula and drizzle with the remaining oil.
- Cut into pieces and divide among individual plates.
Got Dessert? We do, and it’s only three ingredients! One of the ingredients is water, so does that even count? So two ingredients!
If you are looking for a simple, quick, moist, delicious, economical dessert… stop looking, you have found it. One box Betty Crocker Super Moist Triple Chocolate Fudge Cake Mix (that’s a mouthful), one can Wilderness Original Cherry Pie Filling, and one cup water. Mix and bake according to directions on the cake box. That’s it!
This is a very moist dessert that you are sure to love. Spruce it up by garnishing with some black cherries, sprigs of mint and powdered sugar.
- 1 Box Chocolate Cake Mix
- 1 Can Cherry Pie Filling
- 1 Cup Water
- Mix together cake mix, pie filling and water in a large bowl.
- Bake according to directions on cake box.
The whole idea behind CobornsDelivers is to make your life easier. This recipe is not only an Easy Eats recipe but it is also easy to make, yet when you tell someone that you are serving “Grilled Orange Pork Tenderloin Medallions”, it sounds pretty impressive.
Don’t let the “Prep Time” in the recipe scare you, the time listed includes the time to marinate. I suggest cutting up your tenderloin in the morning, mixing up your marinade and letting it soak in the refrigerator all day until you get back from work.
As for accompaniments, I highly suggest serving with grilled pineapple. You could even cut the pork a little smaller and marinate them to make kabobs with pineapple and peppers. The combination of grilled pineapple and marinated pork is a must in my book. Serve it on a bed of wild rice and you are done. Never made wild rice before? Neither had I and I was apprehensive because I had heard it takes hours. However, CobornsDelivers sells a brand of canned wild rice called Canoe and you can simply heat it up in the microwave.
So there you go, a healthy, wholesome, recipe with a fancy name that is easy to make!
Prep Time: 35 Minutes
Cook Time: 10 Minutes
Place orange juice in shallow bowl and whisk in corn syrup, brown sugar, and oil.
Unwrap pork tenderloin, discard excess juices and pat dry with a paper towel.
Slice tenderloin into 1 inch medallions.
Pour orange marinade over pork and marinate for 25-30 minutes, turning a time or two so both sides are coated.
Prepare grill and set for medium-hot cooking.
Remove medallions from marinade and place on the grill.
Grill about 5 minutes on each side, basting with the remaining orange marinade. (Do not discard the remaining marinade – it will be used for the sauce later)
Medallions are done when internal temperature reaches 145° F to 155° F
Put remaining orange marinade in small saucepan over high heat.
Add a pinch of red pepper flakes here for some extra zip, if desired.
Boil for 4-6 minutes or until sauce thickens.
Serve over medallions.
Long grain or wild rice and grilled pineapple are great accompaniments.
With summer upon us the chance for severe thunderstorms and potential power outages increases. With that said, what can be done to ensure our food is safe during a loss of power?
“The Danger Zone”
One good investment to start with is a refrigerator thermometer. These typically cost under $5 and are valuable to have in your refrigerator at all times. A rule of thumb is to set your refrigerator temperature 3°F colder than what you want your food temperature to be. Remember “The Danger Zone” of 41°F – 140°F? For cold foods, that means we want our items to be at 41°F or lower. So, set the temp of your refrigerator to a max of 38°F to ensure your food temperatures are at 41°F or below. It is also a good idea to have a large cooler(s) with frozen gel packs on hand and/or know where block ice and dry ice is sold (this may be needed for longer power outages).
What to do first?
Now, along comes that nasty storm….lights are flickering and soon the power is out. Calling the power company and getting an estimate of when the power will be restored is an important first step. If the power will be out for less than 4 hours, typically your food items will be fine. It is important, though, to keep refrigerator and freezer doors closed. This helps to maintain the cold environment within these units. Opening and closing the doors only lets this valuable cold air escape. If you know severe weather is in the forecast, items currently in your refrigerator like fresh meat, poultry, leftovers, etc. could be placed in the freezer. This way they could potentially be fully frozen prior to an outage. A full freezer will maintain its temperature for 48 hours – 24 hours if it is half full. …..This is much better than the 4 hours in the refrigerator.
Power is out for an extended period of time
If power will be out for an extended period of time, purchasing dry ice may prove helpful. Per USDA, 50 pounds of dry ice will keep an 18-cubic foot freezer cold for two days. Ensure you take the proper safety precautions when handling dry ice – do not handle with bare hands, do not put in direct contact with the food, etc. Visit www.dryicenetwork.com for other safety-related information regarding handling dry ice. Not only do we want you to keep your food safe, but you safe as well! Now remember, dry ice is really only needed when the power will be out for long period of time (more than 1-2 days) and you have a freezer full of food that you don’t want to lose. My freezer is rarely full. I don’t know if that is good or bad. The good part is, I typically end up ordering from CobornsDelivers and having more food quickly delivered to my door.
Power is back on, now what?
Once the power is back on, you might wonder what to do now. Checking the freezer is the easy part, so let’s start there. Food in the freezer that is still hard to the touch is fine. Food that has thawed slightly, but still has ice crystals and product that has stayed below 41°F is also safe. Refreezing of this product is fine; however, the quality of the food may be impacted. On to the refrigerator… remember, if it has been less than 4 hours, the food will be safe to re-chill down. If power has been out for longer than 4 hours, use the following guidance from USDA to determine what needs to be thrown and what is safe to keep.
CobornsDelivers Food Safety Expert,
We are in the thick of summer, camping, picnics and potlucks. As you prepare for your next “Eating Outing” may I suggest the Cool Cucumber Pasta Salad? This salad is so fresh with just the right amount of sweet and salty flavors mixed together.
As I was making this pasta salad and slicing the beautiful cucumbers I ordered from CobornsDelivers, I got to thinking… this is probably enough that I could make more pasta. So instead of making only half of the box of Creamette Quick Cook Penne, I made the entire box. Then I simply doubled the rest of my recipe with it. So basically, I doubled everything in the recipe except for the cucumber and the onions. That is what is nice about this recipe, you can really make it to your liking.
Speaking of the Creamette Quick Cook Penne, I had never tried it before this recipe. It is a great invention. It seems as though the noodles are a little smaller than a regular Penne noodle, but that is the only difference I noticed. You simply bring your water to a rapid boil, add your pasta and boil for only 3 minutes. Strain and rinse and you are done! I will definitely be buying this again, just one more convenience in life that I appreciate.
As the recipe calls for, chill 4 hours before serving. DO THIS. The flavors all mix together so nicely after it sits and it is just that much more delicious.
I made this salad for my 4th of July Celebration Potluck and it was a hit, everyone loved it and asked for the recipe. I simply told them to check out CobornsDelivers and in a couple clicks you can add everything to your basket! #EasyEatsSavesTime!
Prep Time: 20 Minutes
8 Oz. Penne Pasta, uncooked
1 T. Canola Oil
2 Medium Cucumbers, thinly sliced
1 Medium Onion, thinly sliced
1-1/2 Cups Sugar
1 Cup Water
3/4 Cup White Vinegar
1 T. Prepared Mustard
1 T. Dried Parsley Flakes
1 tsp. Salt
1 tsp. Pepper
1/2 tsp. Garlic Salt
Cook pasta according to package directions; drain and rinse in cold water.
Place pasta in a large bowl; stir in oil, cucumbers and onions.
In a small bowl, whisk the remaining ingredients.
Pour over salad; toss to coat.
Cover and chili for 4 hours, stirring occasionally.
Serve with a slotted spoon.
Easy Eats Cool Cucumber Pasta Salad – Meal Planning Made Easy. Simple Recipes and Ideas that Suit You and Your Family.
Why pick up a broccoli salad from the deli, when you can make it fresher and better at home with this easy recipe?
PREP TIME: 5 Minutes
COOK TIME: 10 Minutes Read more…
Many of us enjoy something with a little sweetness, especially after a savory meal. Sure, a decadent brownie with vanilla ice cream might be tasty but in the summer, that might be too heavy, and well, too full of calories. We found some contenders for delicious, descendent-tasting, yet light and satisfying summer desserts. Sound impossible? You be the judge. Read more…