So tell me what's this Zija stuff all about anyway...

Many of you may have seen that lately I've been posting A  LOT about Zija. I've probably asked you if you'd be interested in taking any of the products and joining a healthy revolution with me. I've gotten some pretty good feedback from some, and blown off my most people. I've run an emotional roller coaster of happiness, anger, and complete frustration in the promotion of this product. You could say I pretty much dove head first into this opportunity to become a Zija Independent Distributor. I felt so strongly about the products that I just dove right in. With any venture where you're trying to promote something to others it can be very difficult. Let's start with a little background first...

I've always been searching for the perfect workout products. Being a chef and working early hours and being on my feet for at least 10-12 hours a day I'm always seeking out the perfect miracle energy product. And working out every day during the week whether it's teaching my martial arts classes or working out on my own, doing Zumba or at the boxing gym, I NEEDED something for energy. When I was the Executive Chef at a corporate catering company I definitely went the bad route: Monsters, Red Bulls, coffee, etc... Last year I really started focusing on juicing thinking maybe I could get all of my energy from natural ingredients and nutrients from foods. To get added protein I was drinking Muscle Milk, early in the morning I would drink V8 Energy Fusions, after workouts I'd replenish with chocolate milk. But I always felt like something was missing and I was just wishing for more energy during the day or more hours during the day to get everything done.

So needless to say when I was approached with this Zija opportunity I was very hesitant because I really didn't think the "miracle product" had been found. Before I ordered the products I did my research though. I became as educated as I possibly could about moringa, its health benefits, and about the company Zija itself. The coolest thing I came into contact with was that I have a lot of friends all over the world due to the environment where I work and A LOT of  my Indian friends reached out to me and told me they cook with moringa on a daily basis and it's something that they integrate into their everyday lives. So that made me hopeful.

Distributing Zija has been frustrating for sure, I'm not going to lie. The best part about the company is the INCREDIBLE support system. I'm inundated with people to help me, who give me feedback, personal testimonials, texts daily, inspirational posts, phone calls with mentors and top people in the business. Right now I'm just dedicated to educating people about Zija and the health benefits of moringa and continuing to take the products on an everyday basis and promoting my own healthy lifestyle. I can only hope that people will take notice and take the plunge with me. Here's some facts and info about Zija products...

Here's a YouTube documentary about moringa:

Moringa Documentary

Presentation about moringa health benefits:

Moringa Health Benefits

Here's the Zija website to find out more info about moringa and Zija products:

Zija

And here's some pictures showcasing the health benefits of moringa:

 

 

 

Things You Can Turn Into Pesto...

I consider myself to be an EQUAL OPPORTUNITY CONDIMENT LOVER...Mustard, mayonnaise, ketchup, crazy aioli's, remoulades, but the KING of condiments in my book is PESTO!!! I honestly could eat pesto on just about everything! (Is it weird on PB&J??? J/k!) Cheese+nuts+olive oil+ garlic+whatever the hell you want=AWESOME PESTO! So here's a quick look at some interesting things you can add to pesto!

So let's start with a basic pesto recipe:

Ingredients

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

 

***For the ideas below we're substituting most of the ingredients for the basil but feel free to go half and half.***

Garlic scapes: Not sure what garlic scapes are? Don't worry you're not alone! Scapes are the above-ground central stalk of a garlic plant. They taste like garlic but are mild enough to eat alone and have a textural quality like green onions. Walnuts are the perfect nut component to add to this addition of pesto.

Parsley: The best part about parsley is it helps keep the pesto more bright and green than basil. But feel free to use it as an addition to the basil too.

Corn: This one blew my mind! Using sweet corn that has been cooked in bacon fat makes an AWESOME sauce for pasta.

Kale: Since kale is a super food why not incorporate it into a pesto that you can serve on top of your favorite pasta or turn it into a salad dressing.

Beets: Don't let the crazy pink color fool you, but beets are such an AWESOME addition to a pesto. You can either use fresh cooked beets or even the pickled canned beets. Either are a perfect summer treat!

Cilantro, Thyme, Mint, Tarragon: This bevvy of beautiful herbs can be used either one at a time to showcase each herb individually or you can do some awesome combos with a couple of different herbs together or get super daring and try them all in one pesto! For the mint and tarragon I like to add a squeeze of lemon juice for some added freshness!

Summer Salad Recipes...

I don't know about you but when it's close to deathly hot outside (at least that's how it is here in sunny AZ) the only thing I crave are cold foods ALL THE TIME so that means LOTS and LOTS of salads! Even though I make them every single day at work you'd think I'd get tired of them and have nightmares about them but I don't! I'm always trying to find new and AWESOME recipes and below you'll find some pretty great and possibly some different ideas for summer salad combinations! BON APPETIT!!!

1. Arugula Grape and Sunflower Seed Salad: There's a bit of bitterness that comes with the arugula kind of like a peppery taste which pairs so well with the sweetness of the grapes. A sweet honey mustard vinaigrette would pair really well and you get a lot of Vitamin E from the sunflower seeds. For an easy protein topper add tuna or even pan-seared or grilled salmon.

2. Tuna Garbanzo Salad: This is kind of a Mediterranean inspired salad that uses arugula or spinach and you can add fresh, steamed green beans and hearty canned garbanzo beans and is topped with a good quality tuna preferably an oil packed tuna. Dress it with light lemon juice and olive oil or you can even use Mediterranean hummus as your dressing. Add feta cheese for a salty touch!!!

3. Melon and Prosciutto Salad with Parmigiano-Reggiano: Combine cantaloupe and honeydew that you can either chop or use a melon baller and add torn or julienned pieces of prosciutto. Finish with a chiffonade (finely shredded) pieces of mint and basil and top with lemon juice, a good quality olive oil, salt, freshly cracked black pepper and shaved pieces of Parmigiano-Reggiano cheese. (Splurge for the good quality stuff at an Italian market or A.J.'s! It's well worth it!) This is a perfect centerpiece served with bruschetta and an assortment of olives, cheeses and slices of salami or ham.

4. Heirloom Tomato Salad: One of my favorite easy, go-to salads that takes no time at all utilizes locally grown heirloom tomatoes. I slice big slices of different colored heirloom tomatoes (you can find them at Sprouts, A.J.'s, or Whole Foods), top with an aged Balsamic Vinaigrette and a drizzle of extra-virgin olive oil , a squeeze of fresh lemon juice, kosher salt, freshly cracked pepper and a sprinkle of fresh basil. You can easily add fresh mozzarella cheese to the mix as well or even roasted red peppers for an added pop!

 

5. Stone Fruit Salad with Toasted Almonds: I like to take fresh peaches, plums, apricots, and nectarines and rub them with olive oil and salt and pepper. Grill them; add them to spring mix and top with goat cheese and toasted almonds. Dress with Balsamic or apple cider vinegar, a squeeze of lemon juice, a drizzle of honey or agave nectar, extra-virgin olive oil and salt and pepper to taste.

6. Grilled Sirloin Salad: I'm not a huge fan of steak in my salad but I do enjoy it on a hot summer day and if the steak is grilled perfectly and sliced thin. In this combo I like to pair thinly sliced grilled sirloin or tri-tip with spinach, grilled corn (cut off the cob), fresh, julienned bell peppers and caramelized onions. Bleu cheese is a perfect cheese pairing with this salad and a red wine vinaigrette is a great dressing to use. The mixture of the hot steak, the caramelized onions, and the fresh vegetables is the perfect contrast and adds a nice crunch.

7. Chicken Orzo Salad: I've gotten to the point that I L-O-V-E orzo in salads as a variation to a traditional pasta salad. So in this pairing combine cooked orzo, with cooked chicken, bell peppers, green or red onions, cherry tomatoes, arugula and basil. Add goat cheese for an added creaminess and pair with your favorite dressing combo. You can also add prepared pesto for a different variation.

8. Grilled Vegetable Salad: During the summer it seems like we're always at the grill BBQ'ing so why not make a delicious grilled veggie salad for a change. Pick your favorite vegetables such as zucchini, yellow squash, bell peppers, Portobello mushrooms, tomatoes, etc... Make sure to rub all of the veggies with olive oil and coat generously with salt and pepper or your favorite seasonings. Remember it only takes a small amount of time for vegetables on the grill so prepare accordingly. I like to cut large slices and grill them, and then at the end cut them into large cubes or you can keep them in slices. Because of all the natural juices that are emitted from each veggie they don't need much seasoning other than olive oil, lemon juice, salt and pepper. Add your favorite herbs such as basil or dill and you can even top with a nice Feta cheese or shaved Parmesan.

9. Grilled Potato Salad: I like this variation of potato salad because grilling the potatoes really adds a nice smokiness to the potato salad. Use either red or white potatoes and par-boil them before putting them on the grill. You can make your go-to potato salad recipe but my staples always include green onions, hard-boiled eggs, bacon, dill pickle relish, fresh dill and a honey mustard dressing. I also like to add fresh lemon zest for an added zing.

10. Southwestern Bean Salad: Use canned pinto, black and kidney beans that have been drained and rinsed well. Add grilled corn, jalapenos, cilantro, tomatoes, onions, avocado and lime juice. Season with salt, pepper, chili powder and cumin (depending on your hotness level) and for dressing add blended chipotle peppers and prepared salsa. This is a perfect side dish for a Mexican BBQ!

 

All About Quinoa...

Quinoa ("KEEN-wah"), is slowly but surely taking over the world. This delicious grain is referred to as a SUPER FOOD, and is native to regions of South America: Ecuador, Bolivia, Colombia, and Peru. Quinoa contains essential amino acids, and good quantities of calcium, phosphorous and iron. Some say that you can survive off of quinoa alone and nutritional evaluations have shown that it is a source of complete protein. But don't think that this grain should just be relegated to a side dish, here you'll find recipes that integrate the quinoa into main dishes, as well.

1. Quinoa Fruit and Nut Bars: Such a great snack to carry around all day! Recipe Here

2. Nutty Cinnamon Breakfast Quinoa: What an AWESOME alternative to oatmeal! Recipe Here

3. Almond Cranberry Quinoa Cookies: Three words: COOKIES FOR BREAKFAST!!! Recipe Here

4. Coconut, Almond, and Quinoa Breakfast Cakes: This recipe happens to be vegan, and you won't even notice that it is!!! Recipe Here

5. Quinoa Granola: Perfect as a gift or just to have around the house to eat on its own or even on top of yogurt! DELISH! Recipe Here

6. Green Quinoa: Fresh herb paste turns the quinoa this pretty color; finish with chopped nuts, arugula, and pepper flakes. Recipe Here

7. Plum and Quinoa Salad with a Pomegranate Vinaigrette: Pears would be a great substitute for non-summer seasons. Recipe Here

8. Quinoa Tabbouleh: Because bulgur wheat is sooooooo 2012!!! =P Recipe Here

9. Buffalo Chicken Quinoa Bites: Pretty self-explanatory!!! Recipe Here

10. Crispy Quinoa Sliders: Chickpeas, cheese and breadcrumbs...What could be better! A vegetarian alternative for those backyard BBQ's!!! Recipe Here

11. Veggie Fried Quinoa: AWESOME alternative to traditional fried rice. Recipe Here

12. Quinoa Chili: Who needs meat when you can add delicious healthy quinoa??? Recipe Here

13. Spaghetti with Quinoa Meatballs: I can tell you one thing, you honestly won't miss the meat in this particular recipe. Recipe Here

14. Quinoa Sushi Rolls: MIND=BLOWN!!! Recipe Here

15. Broccoli Quinoa Quesadillas: AWESOME main dish or even appetizer. Recipe Here

Hope you enjoyed a few of those DELISH variations of quinoa! Happy Cooking!!!










 

Fresh Corn: 50 Ways!!!

We are nearing the most patriotic holiday in a couple of days: July 4th, and what perfect side dish to any backyard BBQ then fresh corn??? First off let's talk about how to properly cook fresh corn...

Boil: Bring a large pot of salted water to a boil; add husked corn and cook until tender, about 4 minutes. *I like my corn super tender so I bring the water to a boil, but then go low and slow for about 2 hours. It produces a super tender ear of corn!*

Grill: Brush husked corn with oil; grill over high heat, turning, until lightly charred, 8 to 10 minutes.

Slow Cooker: Place shucked ears of corn in a slow cooker; cover with water, add 4 oz. butter and your favorite seasonings. Cook on low for 4 hours.

1 ear=1/2 cup kernels

Now here's some AWESOME variations of fresh corn...

1. Maple-Chipotle Corn: Puree 1 stick softened butter, 2 Tablespoons maple syrup and 1 Tablespoon sauce from a can of chipotles in adobo. Spread on cooked ears of corn.

2. Sweet Curry Corn: Puree 1 stick softened butter with 3 Tablespoons mango chutney and 2 teaspoons roasted curry powder. Spread on cooked ears of corn.

3. Dill-Caper Corn: Mix 1 stick softened butter with 1/4 cup chopped dill, 2 Tablespoons capers and the zest and juice of 1 lemon. Spread on cooked ears of corn.

4. Anchovy Corn: Mix 1 stick of softened butter with 2 teaspoons of anchovy paste. Toast 1/2 cup panko breadcrumbs in 2 Tablespoons of the anchovy butter in a skillet. Spread the remaining anchovy butter on cooked ears of corn, then roll in the toasted panko.

5. Bacon-Wrapped Corn: Wrap raw ears of corn with 2 pieces bacon each; wrap individually in foil. Grill over medium-high heat, turning once, 15 minutes.

6. Corn with Herb Oil: Warm 1/3 cup olive oil over low heat. Stir in 1/2 cup chopped mixed fresh herbs. Drizzle over cooked ears of corn.

7. Buffalo Corn: Whisk 6 Tablespoons melted butter and 3 Tablespoons Buffalo wing sauce; brush on cooked ears of corn. Sprinkle with crumbled Bleu cheese, celery salt and chopped scallions.

8. Jerk-Salted Corn: Mix 1/2 teaspoon each allspice, nutmeg and minced garlic, 2 teaspoons each red pepper flakes, minced scallions and minced thyme, a pinch each of cloves and cinnamon, and 2 Tablespoons kosher salt. Sprinkle on cooked ears of corn.

9. Lemon-Pepper Corn: Mix 1/4 cup kosher salt, 2 teaspoons pepper and the zest of 1 lemon. Sprinkle on cooked ears of corn.

10. Mexican Corn: Brush grilled ears of corn with mayonnaise; sprinkle with cotija cheese, cayenne pepper and lime juice.

11. Spanish Corn: Mix 3 Tablespoons mayonnaise and 1 grated garlic clove. Brush on grilled ears of corn, then sprinkle with grated manchego and smoked paprika.

12. Parmesan Corn: Mix 1/4 cup grated Parmesan, 2 Tablespoons olive oil, 2 grated garlic cloves, 1/2 teaspoon kosher salt and 1/4 teaspoon each chopped oregano and pepper. Brush on raw ears of corn. Roast at 425 degrees until golden.

13. Beer-Boiled Corn: Bring two 12-ounce bottles amber beer, 2 cups water, 2 Tablespoons Old Bay Seasoning and some salt to a boil in a large pot. Add raw ears of corn and boil until tender, about 4 minutes.

14. Caesar Corn: Mix 3 Tablespoons mayonnaise with 2 chopped anchovies, 1 grated garlic clove, 2 teaspoons Dijon mustard and the juice of 1/2 lemon; brush on grilled ears of corn. Sprinkle with grated Parmesan and toasted panko breadcrumbs.

15. Corn in Marinara: Saute 6 sliced garlic cloves in olive oil, 1 minute. Add two 15-ounce cans crushed tomatoes, 2 cups water, 2 sprigs basil and a pinch each of red pepper flakes and salt; simmer 10 minutes. Add raw ears of corn and cook 10 minutes. Sprinkle with Parmesan.

16. Cheddar Cornbread: Prepare an 8.5-ounce box of cornbread mix as directed; stir 1 cup cooked corn kernels, 1/2 cup shredded cheddar  and 1/4 cup chopped chives into the batter before baking.

17. Corn Succotash: Melt 3 Tablespoons butter in a skillet. Saute 1 chopped red bell pepper, 2 minutes. Add 2 1/2 cups raw corn kernels, 1 cup thawed frozen lima beans, 1/4 cup water, 2 teaspoons chopped thyme, and salt and pepper to taste. Cover; simmer 5 minutes. Stir in 2 sliced scallions.

18. Southwestern Succotash: Make Corn Succotash (No. 17), swapping 1 chopped poblano chile for the bell pepper. Stir in 2 Tablespoons chopped cilantro and a squeeze of lime juice.

19. Italian Succotash: Make Corn Succotash (No. 17), adding 1 cup diced zucchini with the corn. Top with chopped basil.

20. Corn and Tomato Salad: Toss 2 cups cooked corn kernels with 1 pint halved cherry tomatoes, 2 diced Persian cucumbers, the juice of 2 limes, 1/4 cup chopped cilantro, 2 Tablespoons olive oil, 1 chopped seeded jalapeno, and salt to taste.

21. Corn Gazpacho: Make Corn and Tomato Salad (No. 20); puree with 1/2 cup chopped red bell pepper and 1 cup tomato juice. Chill.

22. Corn-Bean Salsa: Toss 2 cups cooked corn kernels, a 15-ounce can black beans (drained and rinsed), 1 diced mango, 1/2 diced red onion, 2 Tablespoons each lime juice and olive oil and 1/4 cup chopped cilantro.

23. Corn-Edamame Salad: Toss 2 cups each cooked corn kernels and cooked shelled edamame with 2 Tablespoons each vegetable oil, rice vinegar and chopped scallions, a pinch of red pepper flakes, 2 teaspoons soy sauce and 1 teaspoon each grated fresh ginger and sesame oil.

24. Corn and Bacon Pancakes: Mix 1 cup cooked corn kernels and 1/2 cup crumbled cooked bacon into 2 cups pancake batter; cook by 1/4 cupfuls in a hot buttered skillet.

25. Corn Ice Cream: Bring 2 cups each raw corn kernels and half-and-half to a simmer; season with salt and cook 5 minutes. Cool slightly. Puree with 1 cup sweetened condensed milk; chill. Churn in an ice cream maker, then freeze until firm.

26. Corn-Bacon Syrup: Cook 1/2 cup diced bacon in a skillet until crisp. Remove, reserving 1 Tablespoon fat. Add 1 cup raw corn kernels and 1/2 teaspoon vanilla to the skillet; cook 2 minutes. Add 1 cup maple syrup and 1/2 cup toasted walnuts and cook until thickened, 5 minutes. Add the bacon and a squeeze of lemon juice. Serve on ice cream or pancakes.

27. Corn Pasta Salad: Mix 1/3 cup each mayonnaise, sour cream and diced pickles with 2 Tablespoons each chopped parsley and chives. Stir in 12 ounces of cooked macaroni and 1 cup each diced celery and cooked corn kernels. Add salt and cayenne pepper to taste.

28. Corn Quesadillas: Cook 1 cup raw corn kernels, 1 diced zucchini, 1/2 diced red onion and 1/2 teaspoon ground cumin in olive oil until soft. Spread on 4 small tortillas; top with shredded cheddar and fold in half. Cook in a hot oiled skillet, 2 minutes per side.

29. Corn Stir-Fry: Cook 2 teaspoons grated ginger in 2 teaspoons vegetable oil in a skillet over high heat, 1 minute. Add 1 cup raw corn kernels, 2 cups frozen stir-fry vegetables, 2 teaspoons soy sauce and 1 Tablespoon water; cook 2 minutes. Drizzle with sesame oil.

30. Shrimp-Corn Stir-Fry: Make Corn Stir-Fry (No. 29), adding 8 ounces small shrimp (peeled and deveined) before the vegetables; cook until pink, 2 minutes.

31. Corn Crostini: Toss 1 cup cooked corn kernels with 1 cup each diced tomato and fresh mozzarella, 1/4 cup chopped basil and 2 Tablespoons each white wine vinegar and olive oil. Spoon onto toasted baguette slices.

32. Chile-Corn Vinaigrette: Puree 1/2 cup cooked corn kernels with 2 Tablespoons water and 1 teaspoon each sherry vinegar and brine from a jar of Peppadew peppers. Whisk in 3 Tablespoons vegetable oil.

33. Corn Frittata: Mix 8 beaten eggs with 1/2 teaspoon kosher salt, 1 cup cooked corn kernels, 3 chopped scallions and 1 cup grated cheddar cheese. Pour into an oiled 8-inch ovenproof skillet. Cook over medium heat, 5 minutes, then bake at 400 degrees until set, 15 more minutes.

34. Cold Corn Soup: Cut the kernels from 4 raw ears of corn; reserve the cobs. Saute 2 chopped leeks in olive oil in a pot, 5 minutes. Add the corn and cobs, 1 chopped peeled potato and 8 cups water, simmer 30 minutes. Discard the cobs. Puree, strain and season with salt and pepper; chill.

35. Corn Egg Drop Soup: Cook 1 1/2 cups raw corn kernels in 4 cups simmering chicken broth, 5 minutes. Mix 4 teaspoons each cornstarch and water, whisk into the broth and bring it to a boil. Slowly pour in 2 beaten eggs; simmer 1 minute. Season with salt and pepper. Top with sliced scallions.

36. Corn Chowder: Cook 2 chopped leeks, 1 chopped red bell pepper and 1 Tablespoon fresh thyme in butter in a saucepan, 3 minutes. Add 2 quarts chicken broth, 3 cups raw corn kernels, 1 pound diced potatoes and 1/2 cup heavy cream. Simmer until the potatoes are tender, 15 minutes. Stir in some chopped parsley.

37. Savory Corn Custard: Puree 2 cups raw corn kernels, 1 cup chicken broth, 1 teaspoon each kosher salt and soy sauce and a pinch of sugar. Mix with 4 beaten eggs. Strain into four 4-ounce ramekins. Cook in a steamer basket set over simmering water, covered, 10 minutes. Top with sliced scallions.

38. Cheesy Corn Toast: Brush frozen Texas toast with mayonnaise; top with shredded cheddar, sliced tomatoes and raw corn kernels. Season with salt and pepper. Bake at 400 degrees until the cheese melts, 8 minutes.

39. Corn Waffles: Whisk 1 cup self-rising flour, 1/2 cup cornmeal, 1 egg, 1 Tablespoon vegetable oil, 1 cup raw corn kernels, a pinch of salt and 3/4 cup milk. Cook in a waffle maker until golden.

40. Corn Blini: Make the batter for Corn Waffles (No. 39) using 3 Tablespoons oil and 1 cup milk. Cook mini pancakes in a hot buttered skillet. Top with crème fraiche and chopped mixed herbs.

41. Mexican Blini: Make the batter for Corn Waffles (No. 39) using 3 Tablespoons oil and 1 cup milk. Cook mini pancakes in a hot buttered skillet. Top with salsa, guacamole and sour cream.

42. Corn Pasta: Cook 8 ounces pappardelle; reserve 1 cup cooking water, then drain. Cook 1/2 cup diced pancetta in 2 Tablespoons olive oil until crisp. Add 1 cup each raw corn kernels and chopped scallions, and 2 cups halved cherry tomatoes; cook, stirring, until tender. Add the pasta water and bring to a simmer; stir in the pasta. Top with basil and Parmesan.

43. Corn Baked Potatoes: Bake potatoes at 400 degrees, 1 hour. Puree 1/2 cup cooked corn kernels with 6 Tablespoons softened butter. Stir in 2 more Tablespoons butter, 1 Tablespoon cream and 1 teaspoon kosher salt. Serve on the potatoes.

44. Hush Puppies: Whisk 1/4 cup flour, 3/4 cup cornmeal, 1 cup raw corn kernels and 3/4 teaspoon each kosher salt and baking powder; stir in 3/4 cup milk. Fry spoonfuls of batter in 350 degree vegetable oil, 3 minutes.

45. Mozzarella Corn Fritters: Make Hush Puppies (No. 44) with just 1/2 cup corn kernels; add 1/2 cup finely diced mozzarella and a pinch of dried oregano to the batter before frying.

46. Creamed Corn: Cook 3 cups raw corn kernels and 1 Tablespoon flour in 2 Tablespoons butter, 5 minutes. Whisk in 1 cup milk and 1/4 cup cream cheese; simmer until thickened, 15 minutes. Stir in chopped chives, salt and pepper to taste.

47. Light Creamed Corn: Cut the kernels off 6 raw ears of corn. Scrape the cobs with the back of a knife to extract the milk; puree the milk with half of the kernels and 1 cup water. Cook the remaining kernels and 1/2 cup chopped onion in 2 Tablespoons butter until soft. Add the puree, and salt and pepper to taste. Simmer, stirring, 10 minutes.

48. Corn Pizza: Stretch refrigerated pizza dough into a large rectangle on parchment; brush with olive oil. Top with minced garlic, sliced mozzarella, raw corn kernels and grated Parmesan; drizzle with olive oil and season with salt. Bake at 475 degrees, 10 minutes. Top with basil.

49. Corn Risotto: Cook 1 cup each raw corn kernels and chopped onion in 2 Tablespoons butter until soft. Add 1 cup each Arborio rice and white wine; simmer until the wine is absorbed. Add 3 cups hot broth, stirring, until absorbed. Add 3 more cups broth and cook, stirring, until tender, 10 minutes. Stir in 1/4 cup Parmesan cheese. Season with salt.

50. Corn Relish: Chop 1 cup cooked corn kernels, 1 each red and green bell pepper, 1 stalk celery and 3 scallions in a food processor. Toss with 3 Tablespoons cider vinegar, 1 Tablespoon each olive oil and brown sugar, and 3/4 teaspoon each celery seeds and kosher salt.

HAPPY COOKING!!!!!!!!!!!!!!!!!!!!!!!!

 

All About Grilling...It's Grill Time, baby!!!

Just in time for the upcoming 4th of July holiday we're going to take a look at some unconventional things that you can grill and give you some new tips and tricks on grilling a better chicken. So with a bag of charcoal, grill ablaze, tongs in one hand, and spatula in the other...LET'S GET GRILLING!!!

Let's start with maybe some things you didn't know you could grill. We're going to call it: CAN YOU GRILL IT???

• Figs: The smokiness from the grill will add a perfect dimension to these figs that would go absolutely perfect in a summer salad.

• Bologna: This could take you back to your childhood (I know it does to me: "My bologna has a first name it's Oscar...") but grilling it sure is a grown-up version and can be added to a delicious sandwich or even put on top of a hamburger.

• PB and Fluff: We skip the jelly on this bad boy and add marshmallow fluff and it's almost like a PB&J sandwich married a S'more and had a baby! DELISH! You can even throw some chocolate bars in there for an added treat. DESSERT ON THE GRILL!

• Grapes and Strawberries: Grilling these delicious summer fruits are great to eat on their own or you can add them to your favorite salad or make a delicious fruit salad.

• Mozzarella cheese: This is the perfect answer to a "grilled cheese" sandwich. Instead of grilling the whole sandwich you can grill the cheese. Add it to a salad, your favorite sandwich, or even as a topping on pizza.

• Iceberg lettuce and Kale: I've gotten into the habit of always grilling my lettuce when I can. Not only are iceberg and kale great but so is romaine lettuce, green leaf, and red leaf. It makes the perfect smoky, charred taste to salads.

• Citrus: Whenever I cook fish on the grill I tend to lay a thin layer of citrus on the grill and add the fish on top so the fish gets "steamed" by the citrus, and then the citrus gets a nice charred flavor as well. *A new interesting recipe I found is grilled lemonade. Before you get skeptical trust me, grilling the lemons makes the drink taste caramelized and slightly smoky. To make a pitcher, dip the cut sides of 16 halved lemons in sugar and grill until marked, about 5 minutes; let cool. Simmer 1 1/4 cups sugar with 1 3/4 cups water and a pinch of salt until dissolved; let cool. Squeeze the lemons through a strainer into a pitcher; stir in the sugar syrup, some ice and a few of the grilled lemons. Voila, grilled lemonade!!!*

• Frozen onion rings: Sounds crazy, I know, but what a perfect side dish to an AWESOME backyard BBQ!

• Rice Krispies Treats: Either buy Rice Krispies Treats or make your own and put those yummy guys on the grill for an AWESOME dessert treat, guaranteed for the kiddies to love! Never thought a yummy snack like that would be so delicious on the grill.

• Pickles: Perfect accompaniment for those hot summer days when you're BBQ'ing those yummy hot dogs and hamburgers. Grilling the pickles adds such a yummy layer of dimension and tastes DELISH on top of a hamburger.

Alright now let's talk: CHICKEN! Here's some tips for grilling that delicious fowl...

• For a super moist chicken utilize citrus. Rub a whole chicken, cut into 8 pieces, with vegetable oil, salt and black pepper. Grill, skin side down, and squeeze the juice from 2 lemon halves and 2 orange halves over often. Brush another 2 lemon halves and 2 orange halves with 1 Tbsp. vegetable oil. Grill, cut side down and serve alongside the chicken for additional squeezing.

• Buy a brick: Buy a brick from a home improvement store and wrap it in foil. Butterfly a whole chicken and use the brick to weigh down the bird, flatten out its shape, and allow it to attain its crackling skin.

• Memorize this rub: 4 Tbsp. kosher salt+3 Tbsp. brown sugar+2 Tbsp. sweet paprika+1 Tbsp. cayenne pepper=Enough spice rub for two whole chickens.

• Remember this: The only thing worse than overcooked chicken is undercooked chicken. Don't cut it open to check. Instead insert an instant-read thermometer into the thickest part of the thigh-or the center of any other cut. 165 degrees is the MAGIC NUMBER!!!

• Brined birds taste better. Here's an all-purpose buttermilk based recipe and a couple of variations:

Buttermilk Brine: Combine 1 quart buttermilk, 4 teaspoons of kosher salt, and 1 teaspoon ground black pepper in a large, resealable plastic bag. Add chicken and chill for at least 4 hours or overnight. Drain before using. Makes 1 quart (enough for 4 lbs. chicken).

 

Curry: Use the master brine recipe and add 4 teaspoons curry powder, 2 teaspoons ground cumin, and 2 teaspoons of ground turmeric.

 

Chipotle: Use the basic brine recipe and add 2 Tablespoons of adobo sauce from a can of chiles in adobo.

 

Louisiana-Style: Use the basic brine recipe and add 2 Tablespoons of smoked paprika, 2 Tablespoons of Tabasco and 2 teaspoons of celery seeds.

 

Lemon-Dill: Use the basic brine recipe and add 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups of chopped fresh dill.

 

NOW, GO GET YOUR GRILL ON!!!! BON APPETIT!!!