When you cut the corn from the cob, the possibilities for preparing corn are endless. You can add it to bread to make a wonderful spoon bread recipe, or a great Southern favorite, corn pudding. Corn combines well with other summer vegetables such as tomatoes, bell peppers and onions. The secret to a great dish is to use the freshest corn available. The less time that passes between the garden and the finished recipe the better.

When you’re selecting corn, choose ears with tight, green husks and tender milky looking kernels that are evenly spaced on the ear and firm enough to puncture if you squeeze it a little. If you’re not going to be preparing your corn immediately after you get it home, then buy it with the husks and put it in the refrigerator to prevent the sugar in the corn from turning to starch and tasting less than sweet. If your recipe calls only for kernels of corn, remember that two average size ears will usually give you about one cup of corn kernels. Here’s a delicious summer corn recipe to try out this year.

Corn and Tomato Casserole

8 slices bacon, cut in half
2 c soft breadcrumbs
2 c peeled, chopped fresh tomatoes
1 med green pepper, chopped
3 c fresh corn cut from cob
¼ tsp salt
¼ tsp sugar
¼ tsp pepper
¼ c butter, melted

Place half of bacon in a shallow 2 qt casserole, and top with 1 c breadcrumbs. Layer half of tomatoes, green pepper, and corn over breadcrumbs; sprinkle with half of salt, sugar and pepper. Repeat layers of the veggies and seasoning. Combine the melted butter and remaining 1 c breadcrumbs, stirring well; spoon evenly over casserole. Top with remaining bacon; bake at 375 F for 40-45 minutes. Serves 8.

Margarine As Opposed to Butter
When following recipes when preparing a meal, there are many recipes that now list a choice between using butter as an ingredient or margarine. By using margarine in the recipe instead of butter the cook cuts the caloric content significantly yet still keeps a good taste overall. It is very hard to tell the difference between margarine and butter that is used in cooked foods and since margarine is lower in calories it is a great substitute. So, the next time you are cooking and run across a choice between butter or margarine as an ingredient make the healthy and low calorie choice by using margarine. The taste will remain great and it won’t affect your waistline!

Splenda as Opposed to Sugar
Another great way in which to save on the caloric intake is to use Splenda in one’s recipes as opposed to sugar. Splenda consists of sucralose, which was approved for sale on the market in the late 1990s. Not only is this ingredient low in calories but it is great tasting as well. Splenda is also a wonderful ingredient to use in baked foods as it is heat stable and there is no real loss of the substance during cooking. For these reasons, Splenda is a great ingredient to use when cooking using those recipes which call for sugar. You won’t notice a difference, but you will enjoy great foods and beverages with considerably less calories!

These are two ways in which a calorie-conscious individual can make fantastic light calorie meals that are abundant in the taste department and easy on the waistline as well.

Every barbecue is always a good fun family event. Here are 5 ways to make your routine evening barbecue a more unique experience:

1) Who said you have to only barbecue meat? There is quite a lot that can be done with bread or fruit and veg over a naked grill. One way to make barbecues and grilling more fun to the whole family is to use pastry cutters for what ever it is you are grilling. It is up to you or your kids what design and type of food you use.

2) Try some of those foil packed recipes which cook in less than 20 minutes which are very handy and clean and kids will also love the surprise element. Combos can be great fun as you can mix it up any way you want and it makes a great game for the kids mixing different items of bread, fruit and veg.

3) They say variety is the spice of life so if you only ever cook the same old sausages and steaks why not try something different like a nice bit of cod or a juicy bit of venison. Similarly, try to mix it up with condiments and seasoning.

4) Barbecues should not be rushed, they are supposed to be fun, many of the die hard barbecue fans out there will state that broiling is an insult to the barbecuing criteria. Barbecues should represent a process of slow cooking on low to high heat and while you wait for the food to grill its a great opportunity to have a good laugh with who ever is in your party be it friends and family.

5) When we were all small children are moms told us never to play are food, well there is an except to every rule isn’t there? Barbecue games are a great way to have really good fun while cooking. In the game Glutton, every player gets either mashed potatoes, turnip or mac cheese, then they must pick at random a utensil from the kitchen and eat and the first person to eat all of their dish wins.

Even for seasoned Barbecue vets, getting your meat consistently good is something that can be more than a little tricky. Well I’m here to tell you that it’s totally doable, and here are eleven tips that will help:

1. Purchase ribs that are evenly covered in meat. In other words, don’t buy a slab that is fatty on one end and fleshy on the other. Avoid slabs that have exposed bones!

2. Allow for one pound of ribs per guest. This is a generous helping but for more impressive appetites, make it two!

3. When preparing the meat, make sure you remove the membrane on the underside of the ribs with a sharp knife. If you don’t it blocks the flavor intake.

4. Always marinate your ribs in the refrigerator, not at room temperature.

5. Don’t even think about boiling those ribs! Above all else, boiling the meat causes it to lose all its flavor. If you just have to pre-cook your ribs before slapping them on the cooking grate, try steaming your slabs instead as this will help lock the flavor in.

6. Before placing your ribs on the grate for Barbecuing or smoking, make sure you coat the metal with a generous helping of oil.

7. Barbecuing demands constant attention! As soon as it goes on your grate, stay close by and keep an eye on it. Watch the cooking temperature and avoid going above 250 degrees Fahrenheit — the best ribs are cooked slowly over indirect heat for about five hours.

8. Put down that fork! Always use tongs to handle your meat once it’s on the grate. Why pierce the meat and let the flavor ooze out if you don’t have to?

9. If you’re going to baste during cooking stay away from anything with sugar in it. Your best bet is to use vinegar and/or water-based products only.

10. Only lay on the BBQ sauce in the last 20-30 minutes of cooking. Any sooner than that and the heat will cause the sauce to caramelize and burn your meat.

11. Let the ribs cool for 10-15 minutes before you serve them up. This is just a courtesy — you don’t want to singe your guests’ mouths with smoking hot sauce! You could lose some friends.

Now the only thing left to do is to go out and implement these tips. Happy barbecuing!!

Buy an Easy Cooking Cookbook

This might sound obvious, but you should first find a cookbook with recipes your family will love that’s very easy to follow. Many cookbooks today offer only “fancy” foods packed with bizarre ingredients you’ve never heard of. Often, the food in these books doesn’t even look tasty in the photos! Shop around online to find a cookbook that makes cooking easy and uses many of the ingredients you already keep around the kitchen. Be sure the cookbook offers your basic types of recipes such as entrees, casserole dishes, breads, fruits, veggies, beverages, and desserts.

Cookbooks also tend to favor one style of cooking, such as Santa Fe style cooking or Southern cooking. Choose one that caters to your family’s taste buds, but don’t be afraid to try something new.

Spice It Up

After buying a cookbook, go through the cookbook marking recipes you’d like to try for the month. You might try one or two new recipes a week just to add a little excitement to the dinner table. Write down the ingredients required, but don’t forget the spices. Spices are usually what can make or break a meal. Buy spices that are required for the recipes and maybe a few extra spices for later. You can stock up on spices and keep them for a long time. When you become familiar with the new spices, you can test them in a variety of foods to enhance the flavor.

Create Menus in Advance

Preparation is the key to saving time and sticking with a meal plan. Plan menus in advance so there are no surprises. Keep ingredients on-hand that you know you will need. Most recipes give a preparation and cooking time. Plan your meals according to your schedule. Check out the available time listed for cooking. On days that you get off work late and will be rushed, find simple meals that you can cook quickly.

Prepare Mixes and Simple Foods in Advance

If you plan to make a dessert or a large meal, prepare your mixes and simple foods in advance to save time. For instance, if you plan to serve rice, potatoes, or macaroni with a meal prepare these the night or morning before and store them in the fridge. Then you’ll only have to warm them up when needed.

Cake, cookie or brownie mixes for dessert can also be stored in the fridge for later cooking. Tip: To make your flour last for months and months, store the bag of flour in the freezer. The flour itself will not freeze, but it will last a very long time.

Mix Old with the New Just to be Safe

When preparing a brand new dish, be sure to mix some old food items in the menu just in case your family dislikes the new dish. This will ensure that everyone has something to eat even if they don’t like the new recipe. For example: Perhaps you’re introducing sourdough bread for the first time. You can cook some regular bread along with it and present both types of bread for everyone to try. Some family members might like the new bread and some might not. At least they are trying new foods!

With any new cooking venture, you will need to take some extra time and effort to give it a try. Once you become familiar with some new recipes, you’ll find that it gets easier and easier to add new foods to your family meals.

You can make herb vinegars for salad dressings, marinades, or soups. Herb oils are very useful in cooking whenever a recipe calls for it.

Fresh herbs as garnishes dress up any dish making it look truly spectacular. Lay individual sprigs of rosemary over broiled lamb chops. Chop fresh parsley and sprinkle it over the top of your potato salad. The combinations are endless and the outcome delicious.

Fresh herbs will keep in the refrigerator for several days but then you must freeze them. They can be frozen by laying them a paper towel and putting them in a plastic bag. Once they are frozen only use them in cooking not as garnishes. A friend of mine washes them, puts them an ice cube tray, covers them with water and then freezes them. When she needs them for soup, stews or sauces she just drops a cube in.

My favorite herbs to grow are basil, oregano, lemon balm, parsley and mint. Mint is great but be careful, mint can over run your garden. A tip here would be to bury an empty coffee can and plant the mint in it. The can prevents the mint from “creeping” all through your garden.

I love to make herb butters. Take a half of a cup of softened butter and mix in about 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, place the butter in the middle roll the saran wrap up to form a “log” out of the butter. Put in the refrigerator and anytime you need a pat of butter just cut it off the “log”. (Hints for “log” butter: potatoes, bread, steaks, noodles or any kind of sauce).

A fresh herb in any salad dressing really makes it sparkle. You can use any herb or a combination, be creative.

I learned a trick a long time ago using basil, lemon and avocados to create and instant natural face mask. Put a big handful of basil in a blender and run it on high. Once the basil has been pulverized, throw in a half of an avocado and a large teaspoon of lemon juice, mix until smooth. Wash your face, pat it dry and gently rub the avocado mixture on. Leave it on as long as you like, then use warm water to it wash off.

Nicoises: Is a earthy rich olive commonly used in salad. The curing of this olive in red-wine vinegar gives it a distinctive taste.

Green olives with herbs de Provence: This vibrant citrus flavored olive is a delightful blend of herbs de Provence spices and large green olives. It is an excellent choice to use in surf dishes and with sweet spices.

Mount Athos green with Sicilian herbs: This is a second olive that utilizes herbs to dominate the pallet. Rosemary, garlic, mustard seed, and red pepper flakes give this olive a spicy appeal.

Mount Athos green stuffed with garlic: For a modern twist on the martini this olive is an excellent choice. It is stuffed with rich flavorful garlic and lends itself well to pizza as well as martinis.

Mount Athos green olives with sun-dried tomatoes: Sun-dried tomatoes give this heavy olive an intense flavor that is sophisticated and ideal for snacking.

Sun-dried olives: The drying of this olive gives it a rich flavor that blends wonderfully in sauces for serving over pasta.

Kalamatas: A tangy black olive cured in red-wine vinegar that can be from Italy or California. The California variety is denoted with a ‘c’ spelling rather than a ‘k’.

Alfonsos: This robust winey tasting olive is soft and similar to the kalamata. It is a popular choice in antipasto salads.

Halkididis: Very similar in flavor to the kalamatas this olive is excellent blended with cream cheese and garlic for a flavorful dip.

Lucques: This meaty buttery olive contains pits but is still a wonderful choice with provolone cheese and bruchetta.

How to make cheese and onion pastry appetizers

Ingredients
5 yellow onions, sliced into thin strips
1-1/2 tablespoons olive oil
1 tablespoon dried thyme
1 teaspoon red pepper flakes
1/4 teaspoon salt
8 prunes, sliced lengthwise
1/3 cup Kalamata olives, sliced lengthwise
5 ounces feta cheese
10 sheets phyllo dough
Melted butter to brush over phyllo dough

1. Thinly slice the onions. (To slice the onions, remove the top and bottom of the onion, and cut it in half lengthwise. Look at the grain of your onion and make sure you’re cutting along the grain as opposed to around the equator. Once you’ve cut it in half, remove the skin and the slice the onion, making sure all your slices are a uniform thickness so that it cooks evenly.)
2. Heat the olive oil in a heavy-bottomed pot so that your onions don’t burn; they just brown nicely as you cook them.
3. Add the onions. It may look like this is a lot of onions, but once they’ve cooked for 45 minute they’re really going to reduce down.
4. Add the dried thyme, red pepper flakes, and salt.
5. Stir the onions until they’re completely coated with oil and all the hers and spices are mixed in. Once you’ve sautéed them for about a minute or so, put the lid on, lower the heat and allow them to cook for about 15 minutes.
6. After about 15 minutes, remove the lid and continue cooking them over medium heat, stirring frequently for about another 35 minutes. You want the onions to brown really nicely — not burn, but take on a nice, caramel-brown color. Once we have our caramelized onions, I’m going to add in the rest of my ingredients.
7. When the onions are well caramelized, add the prunes and the pitted Kalamata olives. Stir until well combined, and then cook for about another five minutes to make sure that the flavors have melded.
8. Remove to a bowl and allow the mixture to cool down.
9. Add the feta cheese and mix to make sure that it’s very well combined.
10. Take one sheet of phyllo and lay it out on a cutting board. (You can buy phyllo at almost an grocery store in the frozen-food section. When you bring it home, put it in the refrigerator and allow it to thaw overnight. When you’re ready to use it, open the package and lay it out on a tray. Phyllo dries out really quickly, so once you’ve laid it out you want to take a lightly damp cloth and lay it across the top of the phyllo so that it doesn’t dry out while you’re working with the other pieces. Phyllo is also very delicate, so you want to make sure that you handle it carefully.)
11. Brush it with a little bit of melted butter. You don’t want to use too much butter or your triangles will end up having sort of a greasy flavor. But you want to get enough on there so that your phyllo doesn’t dry out. You can use olive oil in places of the melted butter if you’d like to, but the butter really gives a nice favor.
12. Cut the sheet into thirds. Don’t worry if its not exact; just get it as close as you can.
13. Take a small amount of the cheese and onion filling and place it at the base of one of the strips, towards a corner. (You may be tempted to want to overfill the pockets at this point, but don’t do that. If you overfill them, they may explode when you put them in the oven and bake them!)
14. Fold phyllo and filling up into a triangle shape. Make one fold them tap it down a little bit so that it’s even, and then filling spread out. Continue folding up, much like you’d fold a flag, until you’ve created a little triangle.
15. Place the folded triangle on a cookie sheet lined with parchment paper, and go on to the next triangles to use all the filling. Once you get the triangles completed, place them on the baking sheet and brush lightly with butter on the top.
16. Place in the oven and cook for about 20 minutes, until they’ve turned a golden brown on the top. Place your delicious, flaky cheese and onion pastry appetizers on a platter and serve. (If you’re planning on freezing them, place them in the freezer before baking and make sure they are well-covered with plastic wrap so they don’t take on any other flavors.)

By these simple instructions you are on your way to a healthy and tasty meal.

To bake chicken we need either a whole chicken or six chicken breast pieces. Wash the dressed chicken thoroughly and coat with olive oil. Add salt and pepper to taste. If we want, we may put some marinade mix, like a concoction of rosemary herbs, thyme or oregano, dried or fresh. As we’re doing these, pre-heat the oven to 350 degrees.

Here’s the steps:

1. Put the chicken on the baking dish. Then place it in the oven and make sure it is uncovered.
2. Bake chicken for an hour in 350 degrees till we see the chicken skin turn into golden brown.
3. Place inside a meaty part of the chicken a meat thermometer to check if the meat temperature has reached 170 degrees. If it has then we’re ready to take it out of the oven. To bake chicken thighs we need the meat temperature to reach 180 degrees. These standard meat temperatures make sure we bake chicken well with all parts cooked.
4. Then we cut the fleshy part of the meat deep. This should reveal white meat inside instead of pink and clear lip-smacking juice, not reddish. To bake chicken correctly all these tests should be satisfied. If not, we bake the chicken some more. Then we’re ready to serve tender and juicy baked chicken, in all its yummy goodness.

When we bake chicken we can have a healthy and tastier chicken than when we fry it. Deep frying may be a good idea. But baked chicken is still many times better. When re-heating left-overs through the oven chicken often comes out tasting better than if we re-fry left-over chicken.

When we bake chicken we can mix it with things like potatoes, or garlic and onions. By adding these things will decrease the chances of burning the meat or ruining the skin cover. Lots of times, we need breading to fry chicken–that’s added cholesterol.