A few weeks ago we bought some bi-color corn (our favorite) with small kernels on a small cob…. perfect for saying goodbye to the summer. (OK, it’s still almost 90 deg every day, but officially, summer is over.) I really wanted to “Potter” the corn, but that is all but impossible down here. I also saw a method for nuking the corn. I am a traditionalist (husked corn in boiling water, or de-silked corn, soaked in water and wrapped in foil before grilling) but flexible and always willing to try new ideas. This time, I microwaved the cord. Cut off the bottom of the stalk and remove any loose silk. (Apparently the loose silk can ignite.) Cook for 3 min (depending on your microwave efficiency you might need to experiment) and then let sit for another minute. The husks come off easily (but are very hot) and the silk just slides off the ear, very easy and very clean. The flavor was superb, maybe not a good as “Pottering”, but equal to grilling, better than boiling and easier than any of them.

Enjoy!

I had the craving for some Chicken Alfredo last week, but usually shy away from heavy Alfredo sauce. Last week I succumbed to the craving, but to appease my guilty conscience made a lighter Alfredo sauce. It uses skim milk, no cream or cream cheese and a minimal amount of butter.

Ingredients

• Chicken fillets (I used 4 thin fillets)
• 1/2 cup skim milk
• 1/3 cup flour
• 2 tbl butter
• 1 tsp crushed garlic
• salt and pepper to taste

Cook the chicken any way you prefer. I used a tablespoon of EVO on a non stick pan and cooked over medium high each side for 4-6 min.

In a saucepan over low heat, blend flour,  butter, skim milk, and chicken broth. Add minced garlic, salt and pepper. Continue to cook over low heat stirring constantly until the sauce thickens. Stir in Parmesan cheese. Combine sauce with chicken and mushrooms.

Place cooked chicken over a bed of mixed greens and spoon Alfredo sauce over the chicken and greens.

Serve immediately. If sauce is too thick, adjust with more skim milk and chicken broth.

Pan Sautéed Chicken with Vegetables and Herbs: trying to hide the vegetables in the main dish so Fran will eat them is a challenge. I wanted something reasonably quick to make after work. I call these Jeopardy meals, not because you take you health into jeopardy but because they should be ready to eat by the time Jeopardy comes on the TV at 7:30. This is also the recipe where I discovered I had no thyme. (It was subsequently added to the grocery list.) I actually made this dish a week ago, before the medallions but forgot to post it so they are slightly out of sequence.

INGREDIENTS:

• 1/8 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1 tablespoon all-purpose flour
• 2 bone-in chicken breast halves
• 1 tablespoon olive oil
• 1 small red onions, cut into quarters
• 1/2 pound new potatoes, cut into quarters
• 1/4 pound fresh whole baby carrots, green tops trimmed to 1-inch
• 3/4 cup Swanson® Chicken Stock
• 1 tablespoon and 1-1/2 teaspoons lemon juice
• 1-1/2 teaspoons chopped fresh oregano leaves
• 1-1/2 teaspoons chopped fresh thyme leaves

DIRECTIONS:

1. Heat the oven to 350 degrees F. Combine the black pepper, paprika and flour in a small bowl. Coat the chicken with the flour mixture.
2. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it’s well browned on all sides. Remove the chicken from the skillet.
3. Add the onions and potatoes to the skillet and cook for 5 minutes. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
4. Bake at 350 degrees F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme

The supermarket had eye round roasts on sale last week, but I wasn’t in the mood for a roast, anyway Fran bought me two new non stick pans for Father’s Day and I used the small one for some excellent cheddar cheese omelets and wanted something to justify the large one. Originally I was going to use Madiera wine instead of Burgundy but we couldn’t find it in the supermarket. Necessity is the mother of improvisation.

Ingredients

• 1 pound eye of round steaks cut into four pieces (about 1″ thick)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup red wine
• 1/2 cup Burgundy Cooking Wine
• 1/2 teaspoon tomato paste
• 1 clove garlic finely minced
• 1/4 cup finely minced onion
• 1/2 teaspoon thyme

How to make it
Sprinkle meat with salt and pepper. Heat nonstick skillet on high then add steaks and cook 2 minutes on each side or until nicely seared. Reduce heat to medium high and cook 3 minutes longer until there is a good amount of juice in the pan, then remove from pan and let rest. Add wine, Madeira and tomato paste to pan and stir to detach any bits stuck to surface. Bring to a boil and let it reduce for 2-3 min then add garlic, shallot and thyme then reduce heat to medium and cook 4 minutes stirring often. Serve steaks with sauce spooned over top.

Late breaking news… An updated Bat’s Hit Brewing list was released moments ago. A second batch of Anchor Steam is in the primary fermenter and a home made recipe Chocolate Stout is on deck. Thanks to Marc Sitkin for his help on the current Anchor Steam batch. Here is the full listing:

Want to know one of the basic facts of life? No… not that kind!! This kind – Men like to barbecue. This recipe was sent to me by “Health Bites” and thought this might be a nice alternative to my “Famous Rosemary Roasted Potatoes” so I made them last night a few minor changes to suit my own tastes. (Of course the absolutely spectacular grilled 1 1/2″ thick rib eye steak perfectly cooked didn’t hurt the dinner any either)

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
Servings: 2

INGREDIENTS:

• 2 large baking potatoes, quartered
• 2 tablespoons olive oil
• 2 teaspoons freshly ground black pepper
• 2 teaspoons roasted garlic
• 2 teaspoons dried rosemary
• salt to taste

DIRECTIONS:

1. Place the potatoes into a large pot with water to cover. Bring to a boil and cook over medium-high heat for about 10 minutes, or until tender.Preheat the grill to medium-high heat. Drain potatoes and toss with olive oil, black pepper, rosemary and salt to taste.
2. Place the potatoes skin-side down over indirect heat on the grill and reserve liquid. Grill for 15 -20 minutes rotating them to the skinless side for the last 5 minutes. Remove potatoes to a serving plate and sprinkle with the reserved olive oil mixture.
3. Prep Time: 5 Minutes