Grilled corn on the cob

 Its the beginning of April and we're grilling.  It feels like summer.  All week I was thinking if only corn were in season.....sigh but its way too early.

 Well, Chef and I went out exploring.  We were looking for a buthcer for great quality meats to grill.  We found The Butchery, which gave us the best Delmonico steaks.  But next door we found this little market.  Oh what a fabulous market!  Harkens Market has the best looking produce and prices outside of a farmers market.  While looking around, we found corn on the cob!  They were small, but still good.  So we decided to get some and grill.  It seemed like summer..can't wait for more! 

Below is my grilled corn on the cob recipe.


6-8 ears of corn
1-2 tbsp salt
water (enough to cover corn)

Fill large container with cold water.  add salt.  Pull back husks of corn, but do not remove! Remove silks on corn cobs. Pull up husks to cover corn and place in water.  Add more cold water if needed to cover ears of corn.  Soak for 30 minutes.

While corn is soaking prepare heat grill. 

After 30 minutes drain corn on paper towels to remove excess water.  Place on grill.  Grill for 20 minutes, turning corn every 5 minutes.

Enjoy with butter and salt if needed.  I like to make a garlic butter.

Baked garlic rice

2 C chicken broth/stock
1 C rice (uncooked)
2 cloves garlic, sliced

Preheat oven 375

Spray baking dish with non-stick cooking spray

Spread rice evenly in pan, sprinkle garlic over rice, pour broth over rice.  Cover with foil and bake for 40 minutes. Uncover and cook an additional 5 minutes or until desired texture.

You can always add a frozen veggie to this as well.  Broccoli is a good one.  I like to bake chicken on top of the rice. 

Elvis Muffins

So I had some over-ripened bananas taunting me....what should I do...I was bored with the normal banana bread...so I thought what else. What goes with bananas....upon much contemplation (hahahaha yeah right)....I thought Elvis liked/likes (depending if you believe in the sightings) banana and peanut butter sandwiches. So why not try this combo in a muffin! The result? A very yummy and moist concoction that made my co-workers reminisce the days of The King.


Elvis Muffins

1/2 C oil
1/2 C sugar
1/2 C brown sugar
1 egg
1/2 C peanut butter
3 bananas, mashed
2 C all purpose flour
1 tsp baking soda
1 pinch of salt
1/2 C semi sweet chocolate chips
1/2 C peanut butter chips

1. Preheat oven to 375
2. Line muffin pan with liners
3. In large mixing bowl, mix together oil and sugars. Add egg; beat well. Stir in peanut butter, then bananas, then flour, baking soda, and salt. Mix well.
4. Fold in chocolate and peanut butter chips.
5. Fill muffin liners with batter...about 2/3 full.
6. Bake for 22 minutes.
7. Remove to wire rack and allow to cool.

Makes approximately 15 muffins.

By popular demand....

So I was asked by my siblings (whatup Hung and Lien!) to put all my recipes in an easy to find place. So hopefully, a blog will be the easy way!

I am by no means a professional chef, and will never profess to be one. But I do create recipes with love to share with others and hopefully for them to share with their loved ones. Funny thing is though most recipes are tested by the love of my life who IS a trained chef. So thank you to Chef Jon for volunteering his palate to all my experiments in the kitchen.

So please look for the recipes! And please comment if you try them and if you like them, or if you make modifications. I think that's the best part of recipes...we can adapt them to our own needs/tastes.

So let's start cooking with love!