The BEST Way to Cook Corn on the Cob on the Grill – NO HUSKS!

I think I have tried just about every method there is of cooking corn on the cob on an outdoor grill.  Everything from wrapping it in foil to soaking the husks in water and grilling in the husk, etc.  I have now decided that the easiest way is also the BEST way and I’m done experimenting.

Corn on the Cob on Grill

Ingredients:

corn on the cob
olive oil
salt
pepper

Husk the corn and remove as much silk as you can.  Heat your grill on high.  The next step is to lightly coat the corn with olive oil.  I find the best way to do this is with an oil mister, but if you don’t have one you can just rub on a light layer with your hands.   Season with salt and pepper.  Reduce the grill heat to medium/medium-high and place the corn directly on the grates.  Cook for 3-4 minutes or until corn barely starts to blacken and rotate 1/4 turn.  Repeat until all sides of the corn are cooked.  I think this corn turns out so well that it doesn’t even need any butter.  YUM!

Disclosure:  This post may contain affiliate links.  See our complete disclosure policy here.

Chocolate Chip Sour Cream Banana Bread Recipe

Chocolate Chip Sour Cream Banana Bread Recipe

I love banana bread!! I have made so many different types of banana bread over the years, but this Chocolate Chip Sour Cream Banana Bread Recipe is my favorite!! It turns out nice and moist and has a delicious flavor. The chocolate chips are optional of course, but I think almost every baked good tastes better with chocolate chips in it!

Chocolate Chip Sour Cream Banana Bread Recipe

2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 large overripe bananas
1/4 cup sour cream
2 large eggs
6 Tbsp melted butter, cooled
1 tsp vanilla
3/4 cup chocolate chips

Heat oven to 350 degrees.  Grease and lightly flour a 9″x5″ loaf pan.

Whisk together the dry ingredients in a large bowl.

In a medium bowl, thoroughly mash the bananas.  Add in the sour cream, eggs (lightly beaten),  butter and vanilla.  Mix well.

Gently fold the wet ingredients and the chocolate chips into the dry ingredients and mix just until it’s all combined.  Batter will be very lumpy.  Scoop into the prepared pan.

Bake 50-55 minutes until golden brown and a toothpick inserted in the middle of the loaf comes out clean.

Good Cook Build Your Kitchen Drawer Event + Reader Giveaway

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Have you entered the Good Cook Kitchen Drawer Event yet?  If not, what are you waiting for??  Entering is fun and easy. Here are the details:

What is the Build Your Kitchen Drawer Sweepstakes?
Build your ideal Kitchen Drawer filled with great Good Cook tools and gadgets. Visit goodcook.com and choose up to 15 items from selected Good Cook products to create your ideal kitchen drawer then enter to win everything you selected. If you can’t decide what you want, let the Good Cook Kitchen Experts help – simply choose one of thefeatured Kitchen Expert Blogger drawers and enter it for a chance to win.

PicMonkey Collage

Here are three great choices you could add to your kitchen drawer:

Black Nylon Basting Spoon, 12 1/2″ 

Black Nylon Slotted Spoon, 12 1/2″

Nylon Square Turner, Black 12 1/2″

Reader Giveaway:  Guess what?  We also have these same three items  to give away to one lucky Thrifty Recipes reader!   This is a flash giveaway that only lasts 48 hours! You must enter by Monday, June 9, 2014 at 4:00PM, PST. Just complete the entry for below.

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Vegetarian Tamale Pie Recipe with Bulgur Wheat

This Vegetarian Tamale Pie Recipe with a cornbread top is a favorite in our house.  In this meatless version, we substitute bulgur wheat for the traditional ground beef with bulgur wheat.  Believe it or not my husband likes this version much better than when I used to make it with beef! It’s a perfect all-in-one meal for the “reluctant vegetarian”.

Vegetarian Tamale Pie Recipe

Vegetarian Tamale Pie Recipe

1 cup bulgur wheat
2 1/4 cup boiling water
2 Tbsp olive oil
1 small onion, diced
1 green pepper, diced
2 cloves garlic, minced
2 packets taco seasoning (or use our Make Your Own Taco Seasoning recipe)
1 15-oz can diced tomatoes
1 15-oz can black beans, drained
1 15-oz can whole kernel corn, drained
1 8 oz. pkg. cornbread mix (or make your own)

In a saucepan, pour about the boiling water over over the bulgur, cover the pan, and allow it to stand for about 30 minutes.  Drain excess water from bulgur.

Heat olive oil a large skillet.  Add in onion and green pepper and sautée until softened.  Add garlic and cook 1 minute, stirring constantly.  Add in taco seasoning, tomatoes, corn and beans. Cook 2-3 minutes.  Stir in prepared bulgur wheat.  Prepare cornbread according to package directions.

Transfer wheat & veggie mixture to a 1 1/2 quart casserole or a 9×9 square pan.  Spread cornbread mix on top and spread as evenly as you can.  Cook according to directions on cornbread box, or until golden brown.

Salted Caramel Brownies with Whole Wheat Flour

This yummy treat has that perfect blend of salty and sweet. If you’re not serving it right away, keep the caramel topping separate and heat and add right before serving. While you can add it earlier, I love it fresh and warm!

Ingredients:
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole wheat flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon salt

For topping:
1/4 cup butter
1/2 cup brown sugar
1/3 cup heavy cream
1/2 tsp vanilla extract

Sea salt for the top

Preheat oven to 325 degrees.   
Spray a 9″ square baking pan with cooking spray.
Blend butter and sugar until light and fluffy, then add the eggs and vanilla, mixing well.
Stir in flour, cocoa, baking powder and salt and mix until well blended.
Spread into prepared pan.
Bake for 30-40 minutes or until toothpick inserted into center of brownies comes out clean.

Caramel sauce topping:
Melt butter in a saucepan over medium low heat.  
Stir in the brown sugar and whisk for approximately 2 minutes.
Add in the whipping cream and  whisk for approximately another 2 minutes.
Stir in vanilla.

To serve:  
Cut brownies into squares.  Drizzle with caramel topping.  Sprinkle top with sea salt.   

Easy Pumpkin Muffin Recipe – Be Carton Smart with Tetra Pak

This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.

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With the holiday season upon us we’re busy preparing food for celebrations with friends and family, as well as seeing to the everyday family meals that keep us going during this busy time of year.  A well-stocked pantry makes it much easier to throw together a meal in a hurry. 

When stocking your pantry, Become Carton Smart with Tetra Pak cartons!  They are made of 70% paper, a renewable resource, from selectively harvested, re-grown trees that are FSC-certified (Forest Stewardship Council) using 1/3 of the packaging compared to cans.  That makes them nice and eat to stack in your cabinets using less space.

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Not only are you saving space, but you’re also helping the environment.  They are recyclabe and result in 60% less landfill waste than cans.  And you can also minimize food waste because cartons are re-closable so you can use what you need in your recipe and save the rest for later.

I recently received products from Pacific Foods, all packages in Tetra Pak cartons, to use in my holiday cooking.  I decided to swap out my usual canned pumpkin in these super easy muffins with the Pacific Foods Organic Pumpkin Puree.  This recipe is so easy and yummy!

Easy Pumpkin Muffin Recipe

Yellow Cake Mix
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 carton Pacific Foods Organic Pumpkin Puree

Heat oven to 350 degrees.  Grease a 12-muffin tin or fill with cupcake papers.  Place cake mix in a large bowl.  Add spices and stir to distribute.  Add in pumpkin and stir until well blended.  (If it appears too thick, add a few tablespoons of water.)  Bake 20-25 minutes or until a toothpick inserted in center comes out clean.

For more info on how to Become Carton Smart, you can Tweet @CartonSmart and Follow #CartonSmart on Pinterest.

What ideas do YOU have for being #CartonSmart this holiday season?

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Half the Fat and Less Sugar Chocolate Chip Cookie Recipe

When making chocolate chip cookies from the classic tollhouse recipe on the Nestlé Chocolate Chip bag, I have long decreased the sugar and used half the chocolate chips.  Well, today I accidentally halved the butter and the egg in the recipe and guess what…..they still tasted good!  They taste different than “regular” cookies of course and the shape/texture is different, but they are still good and much less guilt inducing!

Half the Fat and Less Sugar Chocolate Chip Cookies

2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp vanilla extract
1 large egg
1 cup chocolate chips

Heat oven to 375 degrees.  Mix flour, baking soda and salt in a small bowl and set aside.  In a large bowl, beat together butter, sugars and vanilla until creamy.  Add egg and beat well.  Gradually add the flour mixture into the butter/sugar mixture.  Stir in chocolate chips.  Drop by rounded teaspoons onto ungreased baking sheets.  Bake 10-11 minutes or until starting to brown.  Cool on baking sheets several minutes and then transfer to wire racks to continue to cool.

Half the Fat and Less Sugar Chocolate Chip Cookies

Crockpot Pierogies and Sausage Recipe

Crockpot Pierogies and Sausage Recipe

This Crockpot Pierogies and Sausage Recipe was originally published on our parent site, Thrifty Jinxy, but it is so perfect for this time of year that I just had to share it here too.  For a busy day, it’s such and easy meal because you just throw it together in the Crockpot and you end up with a hot, hearty dinner. The recipe is very flexible, so feel free to play around with it by adding extra veggies, changing up the sausage, or whatever your family will like best!

1 16oz package of Polska Kielbasa/Polish Sausage, sliced (I used the turkey version)
1 1/2 peppers, sliced (I used 1/2 each of red, green and yellow peppers)
1 small onion, sliced
3 cloves garlic, minced
2 Tbsp butter
bay leaf (optional, but adds great flavor)
salt and pepper
1 16 oz package of frozen pierogies

Place all ingredients EXCEPT pierogies into Crockpot and cook on low appx 6-7 hours. 45 minutes before you’re ready to eat, add the frozen pierogies and turn crockpot to high. If you like some of your pierogies to be browned, spray the exposed parts of your crockpot with cooking spray or brush with butter and lean pierogies against the edges. Those pieces should brown nicely.

Find more recipes from Thrifty Jinxy HERE.

Kale and Corn Fried Rice Recipe Inspired by P.F. Chang’s Goodness of Fall Contest

This is a Sponsored post written by me on behalf of P.F. Chang’s for SocialSpark. All opinions are 100% mine.

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Autumn is a season that always brings to mind particular flavors and foods.  Apples, pumpkins, ginger and more all bring the flavor of fall.  P.F. Chang’s is celebrating the season with a Fall Seasonal Menu.  These special dishes incorporate fall ingredients such as flank steak, butternut squash, corn, brussels sprouts, red quinoa, kale, candied walnuts, Chinese broccoli, Asian mushrooms, green apples, daikon sprouts, prawns Fresno peppers and scallions.  These fall ingredients also inspired me to create my own Kale and Corn Fried Rice Recipe – which I call Harvest Fried Rice……but I’ll get to that in a moment!

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As part of the celebration, P.F.Chang’s is also hosting a The Goodness of Fall Contest.  Contest entrtants will create at least three unique fall dishes highlighting 3 of the seasonal ingredients that are used on the new Fall Seasonal Menu. From there, the top 5 recipes will then be judged by a panel of judges for a chance to win the grand prize!

Contest Panelists include: Philip Chiang, Cofounder of P.F. Chang’s; Yuji Iwasa, Head Development Chef at P.F. Chang’s; Mary Melton, Director of Beverage at P.F. Chang’s; and Jennifer Chong; a prominent blogger partner.

Prizes include: a $50 daily P.F. Chang’s gift card winner; The grand prize winner and one lucky guest will win a two-night trip to Napa in Spring of 2014, including an exclusive visit to the guest house at a Napa Valley vineyard where judges Philip Chiang and Yuji Iwasa will be cooking some of their favorite dishes. Director of Beverage Mary Melton will also be there, guiding the winners through an extensive wine tasting. It’s a once-in-a-lifetime Napa Valley getaway!

When you visit the  contest page you will also  be able to print a $10 off $40 special offer!

I created my own recipe using the fall foods suggested by P.F. Chang’s and I have to say it turned out delicious!!!

Harvest Fried Rice with Kale and Corn

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Ingredients:
3 cups cooked brown rice
4 cups kale
1 cup corn
3 scallions
1 large clove garlic, minced
2 tbsp olive oil

 

kale corn ingredients

Sauce:
2 Tbsp soy sauce
2 Tbsp honey
1 tsp rice wine vinegar

kale corn rice sauce

Make sauce by mixing soy sauce honey and vinegar in a small bowl. Wash the kale and tear into small pieces – no bigger than 1″ across – discarding any thick stems. Leave some of the excess water on the kale and place in a covered dish and microwave 3-4 minutes or until kale starts to wilt. Slice scallion keeping white and dark green parts separate. Heat oil in a large skillet or wok. Add whites of onions and sautee until beginning to brown. Add garlic and green parts of onion and stir while cooking for 1 minute. Add in kale, corn and rice. Cook until heated through. Add in sauce and stir well. Remove from heat and serve.

kale corn rice

The fall seasonal menu items at P.F. Chang’s also look delicious. I’m most looking forward to trying the Shanghai Waldorf Salad and the Miso Chicken, but I may just have to work my way through the menu.  Other delicious options included are:

*Ginger Jalapeno Mule and Apple Cinnamon Martini

*Pumpkin Dessert Wontons

*Apple Cinnamon Martini

*Apple Dessert Wontons

*Shanghai Waldorf Salad

*Crispy Korean Chicken Wings

*Miso Chicken

*Harvest Vegetable Quinoa “Fried Rice”

*Vietnamese Noodles with Steak & Shrimp

*Citrus Mustard Prawns

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For more information you can Follow @pfchangs  and Follow P.F. Chang’s on Pinterest.

 

Which Fall dish are you most excited to try?

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Easy Baked Egg Rolls Recipe with Homemade Sweet & Sour Sauce

This is a great recipe for a meatless dinner, or can also serve as a fun party appetizer.  They are easy to make, but the results look like you worked really hard!  If you prefer an egg roll with meat, you can add a bit of shredded chicken or pork.

Veggie Egg Rolls

2 Tbsp olive oil
4 cups bagged coleslaw mix
1 green onion
1 tsp minced fresh ginger
2 tbsp oyster sauce
6 egg roll wraps

 

Heat oven to 400°. Heat oil in a wok or skillet. Add coleslaw, green onion and ginger and cook appx 3 minutes. Remove from heat and stir in oyster sauce. Place 2 heaping Tbsp of filling on the center of each wrap. Fold up starting with the bottom corner folded into the middle, turn in both sides, then wet the top corner and fold over to seal. Place rolls seam side down on a greased cookie sheet. Brush tops and sides of rolls with olive oil using either a pastry brush or your fingers. Bake 10-15 minutes or until starting to brown and crisp.

Sweet & Sour Sauce:

2/3 cup water
1/4 cup soy sauce
3/4 cup white sugar
1/3 cup white vinegar
1 Tbsp ketchup
2 Tbsp cornstarch

Whisk all together in a small sauce pan. Heat until boiling point and stir constantly until thickened. It will thicken further once removed from heat. (This makes more sauce then you will need for egg roll recipe above, but it can be stored in the fridge.)