Grilled Twice Baked Corn Potatoes - Grilling Time Side Dishes

Here's something new...

Just a slow night on the grill.  Hamburgers.  So I decided to dress up the side dishes.  I had some leftover ears of corn from the night before.  I really love repurposing leftovers into an all new dish.  Thanks to the microwave, these took only a few minutes to prepare.  While the potatoes were "baking" in the microwave I assembled the remaining ingredients (and prepped my burgers).

So, 15 minutes prep work and then to the grill.

The yellow corn, green chives and red paprika makes these especially pretty as a side.

And of course, anytime you can make bar snacks (Potato Skins) at home it is a fun night.

I used my grill as an oven to second bake the twice baked potatoes.  Indirect heat (Over a section that does not have coals burning, or on a gas grill with that section turned off.  Then while the burgers were cooking the potatoes got that second baked texture.

Easy easy, colorful and VERY TASTY!  Simple Summer Grilling... LOVE IT!

OK... Here's what I did...

Grilled Twice Baked
Corn Potatoes

Ingredients

• 4 Medium to Large Russet Potatoes
• 1/2 Cup Sour Cream
• 1/2 Cup Grated Cheddar Cheese
• Large Pinch of Salt
• Several turns of a Pepper Grinder for fresh Cracked Pepper
• 3 Ears of Leftover Corn on Cob (about 1 Cup) Kernels cut from Cob (can use frozen or canned corn)
• Generous sprinkle of Chives for Garnish
• Generous sprinkle of Smoked Paprika for Garnish

Cooking Directions

1. This recipe is mostly done in advance... First, bake or microwave the potatoes until a fork can be easily inserted and removed.
2. Allow the potatoes to mostly cool, slice in half lengthwise so the widest part is uncut so the skins will sit flat.
3. Scoop out the cooked potato, as much as possible without cutting or breaking the skins. Set the skins aside
4. Mix Sour Cream, Cheddar Cheese, Salt, Pepper and Corn Kernels with the scooped potato and mix to combine.
5. Put a LARGE Scoop of the Potato mixture into the potato skins
6. Sprinkle Chives and Paprika over the filled potato boats
7. Grill over high indirect heat for about 15 minutes (about same time it takes to make some burgers on the grill).
8. Serve HOT and ENJOY!

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
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Basil Pesto Flavored Pasta with a Brown Butter Walnut Sauce

This colorful and flavorful pasta is a combination of three posts.  Kind of a "if you can make dish  A and then If you can Make dish B, once you have C mastered, Dish D is easy!" recipe.

In the winter I decided to make cooking scratch Italian Recipes a habit.  Since then, simple ingredients all cooked so their flavors shined has changed the way I cook and look at food.  Making fresh pasta from scratch was one of those techniques I learned and became pretty good at.

You can find my recipe and LOTS of photos showing how to make your own Fresh Egg Pasta by clicking the photo or the blue letters.  Honestly, first time you try it does take a while.  But each time you get faster and better at it.  I can make my pasta now in about 20 minutes.  AND YES, it does taste different and BETTER.

Fresh made pasta also absorbs a sauce instead of letting the sauce coat.  If you have ever had a bowl of pasta with a pool of sauce in the bottom you know what I am talking about.  Fresh made pasta mixes with the sauces and absorbs, plumping the egg noodles up.  For this pasta I used a Walnut Brown Butter Sage Sauce that is simply wonderful.  the walnuts are simmered and softened in the butter, Parmesan cheese is added at the last minute giving the pasta a nutty sweet butter cheesy taste.

All that's left is to have fresh made pesto available.

I have been adding a little mint to my fresh made pesto.  I always try to make three or four jars worth whenever I make some.  Same amount of work, but then I have Fresh Mint Basil Pesto whenever I want to make something... usually those four jars last me a couple three weeks.

I used my last jar for this recipe.  pesto is made from herbs (Basil and in this case, a little mint), Garlic, Pine nuts, a little lemon and lots of Parmesan Cheese.

Sounds perfect to flavor the pasta.

There are a couple of ways to make this dish...

Easiest would be to Make Fresh Pasta (or use dry pasta if you prefer).
Then Make Fresh Mint Pesto (or store bought jarred if you prefer).
Then Make Brown Butter Sage Walnut Sauce  (Hmmmm... Can't seem to recall any store bought sauce like this, but fresh made is EASY!)...

Combine everything, serve warm and garnish with a little more Parmesan Cheese and fresh ribbons of Basil.

Me, I went just a little bit more complicated (but not much).

First, I made the Pasta.  But as I was mixing, I added the Pesto.  Mixed well.  The sauce was a little thicker with the ground nuts in the pesto, but it all came together just fine.  Made that beautiful Emerald colored pasta.

Then just repeat the directions above... Made the brown butter sauce, mixed with the fresh pasta and served HOT with a garnish of Parmesan Cheese and Ribbons of Basil!

Thick chewy LOADED with flavor and a wonderful "no Meat Monday" meal!  It all sounds complicated, but if you plan ahead and have the pesto ready, the sauce and pasta is cooked at the same time... This really is about a 30 minute meal.

Enjoy indeed!

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So,  I am pleased to list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Parmesan Cheese Corn on the Cob - Grilling Time Side Dish

Believe it or not... This was a lunch.  Nothing else, just wonderful fresh sweet corn hot off the grill.

You probably have seen the commercial for the dog snacks where the cartoon dog goes storming around the house mumbling "BACON, BACON, BACON, Gotta have some BACON".  Well, picture me doing the same thing about sweet corn... This time of year I gotta have some sweet corn!

Just last week I did a post on Grilled Corn on the Cob - Simple Recipe for Fresh Corn.  As you can see from this photo, I usually grill my corn in the husk.  Just looks more authentic.  But yesterday i bought a dozen ears that had already been stripped of the hairs and husks.  No problem, just used aluminum foil to wrap the ears.  I have tried grilling corn without husks or foil and have not been happy with the results.  Takes all of the liquid out.  Me, I like Sweet Juicy corn... use something (husks or foil) between the HOT grate and the corn.

As you can see in the photos from this cook session, I got plenty of grill marks and yet had very tender juicy kernels.

SWEET CORN, SWEET CORN, SWEET CORN... Gotta Have some SWEET CORN!!!

OK... Here's what I did...

Parmesan Cheese Corn on the Cob

Ingredients

• 6 Ears of Fresh Peaches and Cream CORN
• 1/4 Cup Grated Parmesan Cheese
• 1/4 Cup Mayonnaise
• 2 Cloves Garlic, FInely Minced and crushed into paste
• 1 Pinch Coarse Grind Salt
• Additional 1/4 Cup Parmesan Cheese for garnish
• Pinch of Paprika for garnish

Cooking Directions

1. Remove all husks, hairs from each ear of corn.
2. Mix 1/4 Cup Parmesan Cheese, Mayo, Garlic and Salt together. Generously brush this mixture on the corn.
3. Wrap each ear tightly in Aluminum Foil
4. Grill over HIGH DIRECT Heat on the grill, turning about 3 minutes per side,
5. Allow to rest for a couple of minutes before unwrapping.
6. Just before serving, garnish with additional cheese and Paprika
7. Serve HOT and Enjoy!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Fresh Summer Tomato Pizza Pie

Fresh and I mean really fresh tomatoes.  You can find them this time of year on about any entrance to a farm, all the farmer's markets have em and if you plan ahead... Your own back yard!

Either way, doesn't get much fresher... Doesn't get much tastier.  God's willing, your own garden is making you feel like Mr. Douglas from Green Acres!

Plus with even more planning at the very least... Those coffee cups of herbs you started in the window sill are coming in as well.

It seems simple, crust, sauce, cheese, tomatoes and a few tsp of fresh chopped herbs... And it is.

But the taste when compared to the same pizza made with dried herbs, or tomatoes fresh from South America just screams Summer!!!

And a great excuse to try a completely scratch pizza... Dough from scratch, sauce from scratch... easier than you think (But of course, as always, store bought works... Just start getting used to fresh made pizzeria style pizzas at home)!

Here's the "How-To" and why of my goal of  Pizzeria style pizza at home...

Pizzeria Pizza at Home...

A goal of mine (and an earlier blog post, double click the blue letters).  In that post I go into details about the best way to achieve the goal of a making a seemingly simple flat bread, topped with a sauce and cheese.  I have a never fail yeast pizza dough recipe, a deliciously fresh rich pizza sauce (from scratch) and a bit of history.

Once you learn the tricks of the trade, Pizzeria Pizza at home is simple and addictive.  My dough recipe makes 4 dough balls, so each time I make pizza I have 4 canvasses to create.  Generally I make a pizza Margherita (pictured to the right, sauce, cheese and basil).  The Margherita is recognized by many as the first and original version of the modern pizza.

My wife prefers the classic Pepperoni.

That leaves me two canvasses to create.  SO many options... different sauces, different toppings, different shapes, different... well, different whatever I want to try.

So, as to the recipes...Well, that is not really the point of the series.  It's just a chance to show variety, to make you ponder what you can do and if you have never, try it yourself.  there are plenty of recipes, tricks and techniques to get you started over at the Pizzeria Pizza at Home 101 Post.  Scratch sauce, Scratch Dough, history and LOTS of photo instructions to get started.

As with most recipes, the basics can be learned in minutes; mastering the art will take a lifetime (or at least 52 tries).  You can achieve success with my Pizzeria 101 Link, a cookie sheet, standard oven and items in most every kitchen.  But... eventually you will want to try the toys of the trade  So if you want to dig deeper, I recommend these books and items...

Enjoy your Pizza making... Let me know what pizzas you are making and be sure to come take a look next Sunday to see what I come up with this week!

I hope I did not make it sound complicated... it really only takes a few minutes if you are an experienced home pizza maker.  The pay off in beauty and taste is well worth the effort.  Plus, if you get in the habit of making pizza dough 4 balls at a time (as my recipe does), and you always have a jar of sauce laying around (since I make 8 jars at a time, this beauty is actually very affordable).  Your big cost is the toppings, but since mostly I use leftovers, pizza is about as affordable as it gets... As long as you are not buying a $20 pizza at the pizzeria when you CAN make em at home!

And of course... This is a MUST MAKE recipe for my new Page that eventually will be a guide to Italian Cooking (worth following). I will try to research the history, Italian name for the dish and most of all the authenticity (going to be hard not to monkey about with the recipes, but I at least promise to try).

So, Cin Cin indeed as I add Breakfast Pizza Uova e Pancetta Pizza) to my "52 Authentic Italian Recipes".

And if you like this dish and want to see more, be sure to take a minute and "Follow" me on Pinterest for all of the updates to come!!!











This is Pizza #15 in my list of 52 Pizza Party Pizzas...

Week #1 ...

A simple Salami Pizza (break free of the addiction to Pepperoni).  A classic example of the Italian belief that less is more... Allow a quality ingredient like the artisanal Dry cured sausage, the sauce and the cheese balance beautifully!

This Sausage pizza is Pizza #2 in my list of 52 Pizza Party Pizzas...

I made a fantastic HOT Sausage Pizza... Made with mini balls of sausage (there is a small trick) that also looks as dramatic as it is tasty!

Week #3

I was on the grill making a dessert or Appetizer FANTASTIC Honey - Goat Cheese - Arugula Pizza... Delicious and PERFECT if you want to WOW your friends with something unique on the GRILL!

Week #4

A Pizza from my youth, the (then) exotic sounding Canadian Bacon and Onion GRILLED pizza!  Loaded with color and the unique taste of the sweet juicy back bacon that became a legend back in Pekin, Illinois in the 70's.

Week #5

A fond memory of our time living in the islands... US Virgin Island, St Thomas had a fantastic little beach bar where you could get a Steak and Gorgonzola Pizza (and a bottle of wine) for just $25... one of the few bargains on the island and a darn fine PIZZA!

Week #6

We stayed out on the grill for a fun APPETIZER PIZZA of Goat Cheese, Honey and Walnuts!  Worked perfect to serve as guests arrive, the sweet honey, zippy goat cheese and the savory walnuts paired perfect for a fine welcome treat!

Week #7

HOW COOL IS THIS BREAKFAST PIZZA???  Ham and Eggs... Cheese and tomato sauce!  It is actually a classic Italian recipe for
Bacon and Egg Pizza (Uova e pancetta Pizza)And it is WONDERFUL!

Week #8

Was something really special for me, a chance to cook with another respected Food Blogger, Penny from Lake Lure Cottage Kitchen, AND to use her open fireplace cooking grate to cook over a live fire and make a pizza topped with Ina Garten's Guacamole Salad!  Fruit, Vegges, Black Beans... Makes a FANTASTIC Pizza!

Week #9

My beloved Rotisserie Chicken gets dressed up with Taco seasonings to help create a Taco Chicken and Pickled Red Onion Pizza!  A wonderfully colorful and spicy pizza.  Something you would expect at a California fancy pizzeria... or now at home!

Week #10

Cul de Sac Famous empty Nestors that we are, we were a bit intimidated with the idea of sitting for 7 (YES, SEVEN) of our nieces and nephews for a weekend.  I decided to make pizza one night, even more challenging I decided to offer each of the kids a chance to pick their own toppings... CHEESE PIZZA was by far the most requested.  But just because it is a simple cheese pizza is no excuse not to make it the best.  LOTS of tips to make yours better than a pizzeria!

Week #11

A new twist on the original classic pizza... A Basil Mint Pesto Margherita Pizza.  Pesto is loaded with fresh herbs (herbaceous), Pine Nuts (Nutty) and Garlic (you guessed it... garlicky!), making this pizza layers upon layers of flavors!  And pretty too!

Week #12

Another big change of pace that was HUGELY successful as an appetizer was this Black Bean and Quinoa Salad Pizza.  Lots of fresh grilled Corn and a sweet sauce of honey and mascarpone cheese.  Unusual combination of ingredients, sauce,cheese and a DELICIOUS Change of Pace!

Week #13

Fresh, Local, and best and SUMMERTIME!
Great produce is available at just about any street corner... And sometimes even your own garden.  Cherry tomatoes are easy to grow and work great in container gardens.  And they make a FANTASTIC... Cherry Tomato Margherita Pizza.  Colorful and Summertime fresh tasting!

Week #14

More fresh local And Best...
Seasonal Summer Pizzas are very simple.  You want the ingredients to shine.  The sauce, dough and cheese takes a back seat to fresh garden herbs.  This Fresh Herb Pizza tastes like summer in a garden!




OK, be sure to come back next Sunday... I already have plans for next weeks' Za!

Have Some Honey Applesauce, HONEY!!! - Small Batch Canning

So, why can at all considering the amounts of convenience foods out there?  Every grocery store and even gas stations in the country have shelves of the Apple Sauce.

So, why can at all???

This recipe is a perfect example of why can...

First, it is easy.  Just a little chopping, a little heat, a little stirring and a final water bath for safety.
Next... NO SUGAR ADDED.  Sure, there is plenty of sugar in the fruit, natural sugars are in almost all fruits and vegetables.  But no matter what some folks might say, I doubt if the sugars in fruit are the reasons America is getting heavier by the day.  Take a look at the labels on those endless jars of Apple Sauce in the stores and usually Sugar is the second or third ingredient added (meaning there is LOTS).
Finally... You can flavor as you like... Here, I added some honey, nutmeg and cinnamon.  Just enough to sweeten (the way my Honey likes heres) plus little hints of Fall Spices... Kind of a jar of Apple Pie Filling!!!

And it's not a big drawn out affair to make this.  I happened to be making a lasagna one afternoon.  I simply added stirring and mixing to my chores to assemble the lasagna.  So instead of an hour in the kitchen I spent about an hour and 15 minutes and I ended up with 4 jars of...

HONEY APPLESAUCE!

OK... Here's what I did...

Have Some
Honey Applesauce, HONEY!!!

Ingredients

• 3 Pounds (8 Cups when Prepared) Apples (I used a mix of Fuji and Granny Smith), Peeled, Cored and Diced
• 1-1/2 Cups Apple Juice
• 3 TBS Lemon Juice
• Zest of 1 Lemon
• 1/3 Cup Honey
• Pinch of Nutmeg
• Pinch of Cinnamon

Cooking Directions

1. Sterilize the Jars and lids
2. In a large Heavy Bottomed Pot, combine Apples, Apple Juice and Lemon Juice and Zest.
3. Bring to a boil over medium high heat and then reduce to medium low heat and a simmer.
4. Simmer until Apples have softened, about 45 minutes, stirring occasionally.
5. For Chunky Sauce, use a potato masher to get mashed consistency you like. Or, move contents to a food processor and pulse only a few times to get a creamier mix (as shown in my pictures).
6. Return to pot, return to simmer over low heat. Stir in honey and spices and simmer for an additional 15 minutes.
7. Remove from heat, Carefully ladle the sauce into the jars leaving a head space of 1/4 inch. Wipe rims, place lid on rim, tighten with band and allow to cool a bit until the lids "POP" (inside cools, causing air pressure to seal the lids).
8. Process in water bath (large pot of boiling water, enough to cover the jars completely plus an inch) for 20 minutes.
9. Serve Chilled and ENJOY!

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So,  I am pleased to list this as one of my very favorite Growing list of  "52 Small Batch Canning Ideas"!!!

I love Canning! Love the idea of it, Love having my own Jellies, Pickled produce, Sauces, Chutneys... All those pint, half pint, 4 Ounce jars,,, Even big quart jars of Spaghetti Sauce Lined up in my basement storage shelves.  Small batch means I can usually finish a project in no more than an hour of hands on work and usually less.  Easy DIY Projects that last a month or more... Great ideas for first time canners!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest