I should probably just post this every year because it is the #1 recipe that people ask me for. It is the only way to eat fresh corn on the cob.
You’ll see.
Start with fresh corn–buy it from a stand if you can. Our favorite is the White Corn variety. You’ll want about a million ears. That should do it.
Drop husked corn into a pot of enough cold water to cover. Add 1 Tbsp lemon juice and one Tbsp sugar. Do not add salt at this time. I know, I know. Goes against everything you know to be true–right?
Hang on. Trust me.
The fact is, salted water toughens corn–and we don’t want that. Trust me.
Bring the water to a rapid boil. Boil uncovered 2 minutes only. Remove from heat and allow corn to stand for 10 minutes.
Drain water. Move corn to a pyrex baking dish and add butter. Roll the ears around until they are all coated. Now you can add the salt.
Serve immediately—as if you had a choice. You’re likely to be mobbed.
When your family tastes the corn simply bursting from the cob all sweet and buttery–they may be overcome with ecstasy–so be ready.
When my kids were little we made Chex Candy a lot–mostly on Sundays. It was very easy, very quick and the recipe made a ton. That meant it was pretty much the perfect treat for a family of seven.
As the kids got bigger we found it was also a great neighbor gift at Christmas time–for all the same reasons. So there are a select few of my children that only remember it as a treat for December. Kinda sad, when you think about it–considering it’s…you know…JULY…and I do have that stray box of Chex just laying around.
But I’m a clever girl….and not one to stand on convention.
Guys, guyyyys! If you’ve ever ordered the Bourbon Street Chicken from Chuck-a-Rama– and find yourself going back for more…over and over…
you’re gonna LOVE this recipe!
I’ve tried and tweaked it to perfection so that you don’t have to. And the best perk is that it’s even better than the restaurant kind because you know exactly what is in it!!
The first time I made this recipe–it was great, however there was absolutely NOT enough sauce and sauce is really important to some of us. So that was the first tweak. More sauce.
Next, I adjusted the ginger for the right amount of warmth, without causing a 3 alarm fire. Second tweak.
Lastly, some of the recipes called for actual whiskey, which ain’t happening at this place–so we’re using apple or cranberry juice. It’s perfect.
So, brace yourself. After you make this scrumptious chicken, you may just feel an overwhelming urge to send me a million dollars.
You just go right ahead.
Heh, heh.
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Bourbon Street Chicken
Ingredients
2-3 boneless, skinless chicken breasts, trimmed
2-3 Tbsps olive oil
1-1/2 tsps ground ginger
1-1/2 tsps garlic powder
1/2 tsp black pepper
1 C soy sauce
1 C apple or cranberry sauce
1-1/2 cups water
3T rice or apple cider vinegar
1 C brown sugar
3 T corn starch
1/2 c water
In a bowl stir together the ginger, pepper, soy sauce, apple juice, water, garlic, vinegar and brown sugar. Set sauce aside to allow sugar to disolve and spices to mix. In a separate small bowl stir cornstarch and water together until smooth.
Cut the chicken into bite size pieces and trim any excess fat, tendons and gristle. Heat olive oil in large skillet on medium high heat. Add chicken and cook until it begins to brown–about 8-10 minutes. Stir occasionally so that each piece browns evenly.
Slowly add sauce to chicken and stir well. When mixture comes to a boil, lower heat and allow sauce to simmer about 15 minutes.
With a spatula or whisk, push some of the chicken to side of the pan in order to make a little pool of sauce. Whisk cornstarch mixture briskly into the sauce. It will thicken quickly. Stir into chicken mixture evenly.
Are you ready for an easy snack that’s so dang good you may have a hard time sharing?
Well, I’ve got you—try this one!!
It’s so simple and quick that you’ll be able to make a few batches in just a few minutes. If you’re not alone–you’ll need to keep them coming.
Fair warning.
All it takes is shredded cheddar cheese and pickle slices.
That’s it.
Butter all the cups in a cupcake pan. Sprinkle in a pinch of cheese. Pat 12 pickle slices dry with a paper towel and set one pickle slice on top of the cheese.
Now sprinkle another pinch of cheese on top of the pickle.
Bake for 14-16 minutes. Remove from pan to a paper towel.
I had a few left and kept them in the fridge, and was surprised at how good they were cold. I knowww…weird.
In a large bowl, stir the water and yeast together. Add flour and salt and mix with your hands till everything is combined. Add cheese and press and fold to incorporate. Cover bowl with a wet, warm towel and let dough rise in a warm place until double–about 1 to 1-1/2 hours.
Heat oven to 450 degrees. Warm dutch oven in stove for about 10 minutes.
Carefully pour the dough onto a piece of parchment and gently shape into a ball. Top dough with a handful of shredded cheese. Set parchment with dough into the hot dutch oven. Bake for 25-30 minutes till bread is golden and sounds hollow when tapped.
Remove the bread from the pan and allow it to cool on a rack for about 15 before cutting.
In a large bowl, stir the water and yeast together. Add flour and salt and mix with your hands till everything is combined. Add cheese and press and fold to incorporate. Cover bowl with a wet, warm towel and let dough rise in a warm place until double--about 1 to 1-1/2 hours.
Heat oven to 450 degrees. Warm dutch oven in stove for about 10 minutes.
Carefully pour the dough onto a piece of parchment and gently shape into a ball. Top dough with a handful of shredded cheese. Set parchment with dough into the hot dutch oven. Bake for 25-30 minutes till bread is golden and sounds hollow when tapped.
Remove the bread from the pan and allow it to cool on a rack for about 15 before cutting.
Instructions
In a large bowl, stir the water and yeast together. Add flour and salt and mix with your hands till everything is combined. Add cheese and press and fold to incorporate. Cover bowl with a wet, warm towel and let dough rise in a warm place until double--about 1 to 1-1/2 hours.
Heat oven to 450 degrees. Warm dutch oven in stove for about 10 minutes.
Carefully pour the dough onto a piece of parchment and gently shape into a ball. Top dough with a handful of shredded cheese. Set parchment with dough into the hot dutch oven. Bake for 25-30 minutes till bread is golden and sounds hollow when tapped.
Remove the bread from the pan and allow it to cool on a rack for about 15 before cutting.
