Oven Roasted Corn on the Cob

Today’s post is pretty simple… with bbq season coming up, we’ll all be wanting lots of corn on the cob. Personally, my favorite way to cook it is to coat it in butter and good chili spices and throw it on the bbq, but a good quick way in the house is to rub it in olive oil, sprinkle some salt and chili powder on it, and bake it. Another good option is to use a lime cilantro butter, with a stick of softened butter mixed with a half of a zested and juiced lime, a quarter cup diced cilantro, a teaspoon of salt and half a teaspoon of cayenne.

 

Roasted Broccoli, Brussels Sprout, and Lentil Salad

In in interest of being healthy, I’ve decided to leave this salad mostly as I found it and share it with everyone. I didn’t have any arugula handy, so tried it as a roasted vegetable side, and it worked fantastic. If you’d like a little more greenery in it, feel free to follow the link below in the actual recipe to the original post I got it from. If you want a little less healthy of an option, I bet this would be amazing with some crumbled bacon. Mmmm bacon. Sorry.Got distracted there for a moment. Anyway, on to the recipe.

Start out by preheating an oven to 425°F and line a rimmed baking sheet with parchment paper or a silpat. Have you noticed yet how much I love my silpat? Cut the broccoli into bite sized chunks and cut the brussels sprouts in half through the stem. Toss everything in olive oil. Bake 10 minutes, stir, bake another 10, and if the vegetables are crisp-tender and well browned, pull them out. If not, toss them again and bake until they are.

 

Tangy Sauteed Cabbage

Well, St. Patrick’s Day is over. Time for leftover corned beef sandwiches, and nursing hangovers. Well, no hangover this year, but we did make an awful lot of great food. One very pleasant surprise was this tangy cabbage recipe that I tried, and will definitely be making again soon.

Start by sauteing some onions in olive oil in a dutch oven or large skillet. You’ll notice there isn’t much onion, and they’re actually sliced pearl onions, due to a lack of foresight in checking the quality of my onions before starting cooking.

Once the onions have started to soften, add in garlic. We can’t cook onions without garlic!

 

Coleslaw, the right way

I don’t know about the rest of you, but I grew up not really being a big fan of coleslaw. There was always too much mayonnaise and not enough flavor. Until I discovered that around Carolina, they do theirs with a vinegar base. Finally, a coleslaw I could love. And here is my recipe for that, with the bonus that it can be canned, allowing for a stockpile of instant bbq side dishes.

Start by shredding the cabbage. Personally, I like a little texture but not long strings.

Add some shredded veggies. In my case, I like red onion, carrot, and red bell pepper.