i craving something really tasty but its too late putting in so much effort , any suggestions ?
How I do it is to soak the corn well so the husk is saturatedThen I peel down one side without taking the husk all the way offI the slather it with and herbed butter and then pull the husk back up and secure itPlace it on the grill until doneIt cooks in the herbed butter and tastes fantasticFor the herbed butter you can use any herbs that you are partial toI like to use shallots, garilc, parmesian, basil and parsley with a bit of fresh cracked black pepperThe easy way is to pulse or finely chop the herbs and add to softened unsalted butterYou can refrigerate the rest and serve it with the hot corn off the grill.
Frothy Chocolate Expresso Shake: 1/2 cup water 1/4 cup gourmet hot chocolate mix (recommended: Marie Belle) 2 teaspoons instant espresso powder 1 cup fat free milk 1 pint reduced fat frozen vanilla yogurt, softened 2 teaspoons vanilla extract Directions In a small saucepan, bring the water to a boil over medium-low heatAdd the hot chocolate mix and espresso powderStir until the chocolate is melted and the mixture is smoothRemove the pan from the heat and stir in the milkPlace the frozen yogurt and vanilla in a blenderPour the chocolate mixture into the blender and blend until smooth and frothyPour the shake into 4 (8-ounce) frosted glasses and serve immediatelyChocolate Chip cookie s'mores: Canola oil 3 bananas 10 store-bought chocolate chip cookies (the larger the better) 1 cup graham cracker crumbs 1 cup small marshmallows 1 cup chocolate chips Directions Preheat grill to medium-high heatBrush grill with canola oilCut the bananas in half, lengthwise and grill, skin side down just until warmRemove warmed banana from the skin and cut again in halfFor assembly: On a piece of aluminum foil, place 1 cookieTop evenly with banana slices, marshmallows, chocolate chips, graham cracker crumbs and top with another cookieWrap foil around the sandwich and place on the grill until warmed through and melted.
How I do it is to soak the corn well so the husk is saturatedThen I peel down one side without taking the husk all the way offI the slather it with and herbed butter and then pull the husk back up and secure itPlace it on the grill until doneIt cooks in the herbed butter and tastes fantasticFor the herbed butter you can use any herbs that you are partial toI like to use shallots, garilc, parmesian, basil and parsley with a bit of fresh cracked black pepperThe easy way is to pulse or finely chop the herbs and add to softened unsalted butterYou can refrigerate the rest and serve it with the hot corn off the grill.
Frothy Chocolate Expresso Shake: 1/2 cup water 1/4 cup gourmet hot chocolate mix (recommended: Marie Belle) 2 teaspoons instant espresso powder 1 cup fat free milk 1 pint reduced fat frozen vanilla yogurt, softened 2 teaspoons vanilla extract Directions In a small saucepan, bring the water to a boil over medium-low heatAdd the hot chocolate mix and espresso powderStir until the chocolate is melted and the mixture is smoothRemove the pan from the heat and stir in the milkPlace the frozen yogurt and vanilla in a blenderPour the chocolate mixture into the blender and blend until smooth and frothyPour the shake into 4 (8-ounce) frosted glasses and serve immediatelyChocolate Chip cookie s'mores: Canola oil 3 bananas 10 store-bought chocolate chip cookies (the larger the better) 1 cup graham cracker crumbs 1 cup small marshmallows 1 cup chocolate chips Directions Preheat grill to medium-high heatBrush grill with canola oilCut the bananas in half, lengthwise and grill, skin side down just until warmRemove warmed banana from the skin and cut again in halfFor assembly: On a piece of aluminum foil, place 1 cookieTop evenly with banana slices, marshmallows, chocolate chips, graham cracker crumbs and top with another cookieWrap foil around the sandwich and place on the grill until warmed through and melted.
