Simple Grilled Corn

I served this corn on labor day. Before I began cooking I told my husband that I was 'just' going to grill it. No rubs, no nothing. That lasted all of 10 seconds before I came up with this recipe. This is a simple and delicious way to grill corn. In the end I was left with a product that greatly enhanced the normal flavor of the corn.

4 fresh ears of corn, husked and cleaned
1 tablespoon unsalted butter
4 sprigs of fresh thyme
1 sprig of fresh rosemary
heavy duty aluminum foil

1. While your grill is preheating, place all four ears of corn on a large piece of aluminum foil. Break up the tablespoon of butter and place it over the corn. Then top with the thyme and rosemary.
2. Tightly Fold the aluminum foil around the corn and piece the foil on the top in several places for the steam to vent.
3. Place the corn on the grill and grill for 15-18 minutes. There is no need to turn it over. Just let it sit while you deal with your other grilling items.
4. Serve warm and enjoy!
   

Roasted Corn with Fresh Thyme

This is yet another off the grill recipe perfect for Summer. I used thyme fresh from my garden, but you could use store bought.

5 fresh ears of corn, shucked and cleaned
4 tablespoons unsalted butter, at room temperature
2 tablespoons grated Parmesan cheese
1 teaspoon sea salt
1 tablespoon ground black pepper
3 tablespoons fresh thyme

1. Prepare your grill accordingly.
2. Mix together the butter, cheese, salt, pepper and thyme. Rub this mixture all over the corn.
3. Grill the corn for 10-15 minutes, turning often.
4. Enjoy!

Roasted Corn Salad

This is my own creation. I am trying to get more veggies into our diets. Thus far my husband and I have eaten a lot more veggies. My youngest has eaten some more veggies. My oldest has simply added more things he hates about vegetable to his already very long list of things to hate about vegetables. I have to brag for the minute that I grew the pepper myself!

4 ears of fresh corn, husked, cleaned and grilled to your taste
1 small orange tomato, seeded and diced
1 Anaheim pepper, seeded and diced
3 tablespoons fresh lemon juice
1 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
salt and pepper to taste

1. Clean and husk the corn. Prepare your grill and grill the corn for about 15 minutes. I wanted the corn to be a bit charred as I wanted that look and flavor, but you can do as you wish with your corn.
2. Mix the oil, lemon juice and vinegar together. Add to this the tomato and pepper. Set aside while you remove the corn from the cob.
3. Once the corn has been removed from the cob add it to the vinegarette mixture and stir until well combined. Add salt and pepper to taste.
4. Serve at room temperature or chilled. Enjoy!
   

Cajun Grilled Corn on the Cob

These corn on the cob are perfect for any cookout or picnic. They are a sinch to make and leave a good impression on all you serve them too.

1 teaspoon dried oregano
1 teaspoon paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon sea salt
1/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
pinch of ground red pepper
2 teaspoons unsalted butter, melted
4 ears of corn, husks and silk removed

1. Prepare the grill.
2. Combine the first 8 ingredients in a small bowl and set aside. Brush the melted butter over each ear of corn and rub on the spice mixture.
3. Place corn on hot grill rack and grill for 15 minutes, or until well done. Turn the corn as needed to prevent burning.
4. Enjoy!

Each ear of corn is 2 points.

Tofu Steak with Red Wine-Mushroom Sauce

This recipe is from the All New Cooking Light Cookbook. The original recipe called for 6 ounces of shiitake mushrooms, but I was unable to find those in any of our local grocery stores. I was left with no choice, but white mushrooms as a substitute.

Tofu
1 (16-ounce) package of extra firm tofu
fresh thyme
pepper
sea salt
Sauce
1/2 teaspoon olive oil
2 small shallots, finely chopped
8 ounces cremini mushrooms, sliced
6 ounces white mushrooms, sliced
1 (5-inch) portobello mushroom cap, cut into 1-inch pieces
1 1/2 cups dry red wine
1 cup water, divided
1 tablespoon red miso paste
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper

1. Preheat the oven to 375°.
2. Cut the tofu lengthwise into four slices. Cover a baking sheet with heavy-duty foil and spray with cooking spray. Place the tofu in a single layer on the prepared baking sheet. Lightly coat the top of the tofu with cooking spray. Bake for 25 minutes or until the tofu releases 3 or more tablespoons of water. Remove from oven and allow to cool.
3. Prepare your grill. I usually spray some cooking spray on a paper towel and then wipe down the heated grill rack with that paper towel. Do not spray the cooking spray onto open flame.
4. Lightly coat the tofu with cooking spray, and sprinkle with fresh thyme, sea salt and pepper. Grill the tofu for 3 minutes on each side or until browned. Remove from grill, but keep it warm while you make the sauce.
5. For the sauce, heat the 1 teaspoon of oil in a non-stick pan (don't use cooking spray on a non-stick pan...doing so will make it sticky. Use a very small amount fo oil instead). Add the shallots, saute for 1 minute. Add the mushrooms and saute until the moisture begins to evaporate, about 4 minutes. Remove the mushrooms mixture from the skillet and set aside in a mixing bowl. Wipe out the pan and add the wine. Bring to a boil and cook until the wine has reduced in half, about 5 minutes.
6. Combine 1 tablespoon of water with the red miso, stirring with a whisk to incorporate completely. Add the miso mixture, the remaining water, the mushroom mixture, sea salt, and pepper to the skillet. Bring to a boil and cook until the mixture has reduced in half, about 5 minutes.
7. Serve warm

This recipe serves 4. A serving consist of 1 tofu steak and 1/2 cup of the red wine mushrooms suace for 4 W.W. points.

Mashed Grilled Potatoes

This recipe is from the All New Cooking Light cookbook. I made some ingredient changes. I used 1 % milk instead of 2% and I used less of it. In addition, I used reduced fat sour cream instead of fat free.

Cooking spray
2 pounds baking potato, peeled and cut into 1-inch cubes
6 garlic cloves, peeled
1/3 low-fat cup milk, warmed
1/4 cup reduced fat sour cream
1 tablespoon butter, melted
3/4 teaspoons sea salt
1/2 teaspoon ground black pepper

1. Prepare the grill. Place the potatoes and garlic into a 18x12 in sheet of heavey duty aluminum foil, lightly coated with cooking spary. Gather the edges of the foil to form a pouch, tightly seal the edges and pierce with a fork. Place the pouch on the grill rack and grill for 30 minutes or until the potatoes are tender. Turn the pouch occassionally.
2. Place the grilled potatoes into a large mixing bowl, add the warm milk, sour cream, butter, sea salt and pepper. Mash with a potato masher until the desire consistency is achieved.
3. Serve warm.

This recipe serves 4. Each 1 cup serving is 3 W.W.points.

Vegetable Kabobs and Rice Pilaf

Kabobs:
3 medium sized yellow squash
2 medium sized zucchinis
1 lb white mushrooms
cherry or large grape tomatoes
skewers enough for the above vegetables

Rice Pilaf:
3 tablespoons unsalted butter
1 teaspoon salt
1/2 onion, chopped
1 1/2 cups long grain rice, rinsed and drained
2 1/4 cups water
pepper to taste

1. If you will be using wooden skewers begin soaking them, to prevent burning during the grilling process.
2. Cut the squash and zucchini lengthwise and slice into large slices.
3. Cut each mushroom in half.
4. Skewer squash, zucchini, mushrooms, and whole tomatoes onto the skewers and set aside
5. Start your fire.
6. Melt butter in a medium saucepan, add salt and onion. Cook until onion is softened, about 5 minutes
7. Add the rice and cook until edges are translucent, about 3-5 minutes
8. Add water, bring to a boil, cover and lower heat. Cook for 17 minutes or until all water is absorbed.
9. Remove rice from heat and let sit for 10 minutes
10. Place skewered vegetables on the grill and grill until cooked. There will be some charring of both the vegetables and the skewers.
11. Serve warm and enjoy!