No Fuss Corn On the Cobb

You know that honesty thing we talked about on Sunday....well, here it comes again.  I grew up on a farm, gardened my entire life, have eaten more corn than I'd care to admit....and yet, I was afraid to cook it.  Oh it's so easy they say, just put in the microwave for 2 minutes per ear, or just boil it for 10 minutes, or whatever.  The corn almost always came out under or over cooked.  Why couldn't I cook corn like Super Mom?!  The solution....no corn. :(

Then I heard about cooking it in the oven.  Well, I thought, let's see if I can mess this one up too.  Nope. I've made it about 10 times now and I've been happy with it every time!

Oven Corn On the Cobb

What's In It:

Corn on the Cobb

Butter

Seasoning

What To Do With It:

Remove husks and silk from corn if necessary.  Rub corn with butter.  Season as desired.  I usually just use a smidge of garlic salt, but feel free to get fancy. 

Wrap in foil. 

Bake at 350 degrees F for 30 minutes.  

DONE

Homemade Buns

It's not everyday people tell you how delicious your buns are....but it can sure happen more frequently if you start making these! ;)

These are great with burgers, bbq, sloppy joes, lunch meats, chicken, jam, you name it!

Homemade Buns

What's In It:

1 c milk

1/2 c water

1 T honey

1/4 c butter

1 egg, room temp

4 1/2 c flour

2 1/4 t instant yeast

1 1/2 t salt

1 beaten egg yolk (optional)

Toppings (optional)

What To Do With It:
Heat milk, water, honey, and butter until butter is melted.  Allow to cool to 120 degrees F.  Carefully mix in egg.

In mixer, combine 2 c flour, yeast, and salt.  Add in milk mixture.  Stir in the rest of flour, 1/2 c at a time.  Beat well after each addition.  
When the dough pulls together (it will form a soft ball - I usually have to add additional flour in order to achieve this), turn it out onto a floured surface and knead for about 5 minutes until smooth and elastic.  Alternately, you could use your kitchen aid's dough hook.  Add a little more flour as you mix until the dough is no longer sticky. 
Divide the dough into 10-16 equal parts depending on how large you want your rolls.  I do 10 rolls at just about 4oz each (I use my scale).
Shape the dough into balls and place on a lined cookie sheet.  Flatten the dough slightly.  
Cover loosely with plastic wrap and allow to rest for 30-40 minutes.

When dough has roughly doubled, preheat oven to 400 degrees F. 

If desired, brush buns with egg yolk and sprinkle with sesame or poppy seeds or salt.

  This was the first time I actually used an egg wash and apparently I just threw in at the pan and hoped it hit a bun. Sheesh.  Also, for the record, when you let your children play with the basting brush...you can't find it when you need it and are going to have to use your hands. :P

Bake for 10-12 minutes or until golden.  

Cole Slaw

I may or may not be a cole slaw fanatic!  I have have been known to have more cole slaw on my plate than any other item.  It is just amazing!  I love the crunch and the coolness and the tang. YUM!  I make a few different kinds, but this one is my definite favorite and my normal go-to recipe.

Cole Slaw

What's In It:
1 c Duke's Mayo (Helman's will do in a pinch)
3 T Apple Cider Vinegar
1 T Sugar
2 T Dijon Mustard
1 1/2 t salt
1/2 t pepper
1/2 t onion powder
2lb shredded cabbage

What To Do With It:
Combine everything except cabbage and mix well.  Add cabbage and toss to coat.  Allow to sit in refrigerator overnight.  Stir in the morning and taste test.  If if needs more seasonings or vinegar - spice it up! 

Serve with anything...or take the bowl into the living room and bring a fork. ;)

Crock Pot Pork Shoulder

When I can't have real smoked pulled pork, this is the next best thing.  It is equally delicious on a roll or just on a fork. :)

Crock Pot Pork Shoulder

What's In It:

3 lb pork shoulder

3/4 c your favorite bbq rub*

3 T molasses

1/4 c apple cider vinegar

1/2 c brown sugar

What To Do With It:

Lay out two long sheets of plastic wrap next to each other, overlapping slightly.  Place a pile of the rub in the center of the plastic wrap and spread out to the approximate shape o the shoulder.  Set the shoulder on top of the rub.  Rub generously with remaining rub.  I find the best way to do this is to just pile it on the top and then rub it around.  I then hold my hand at an angle next to the shoulder and kind of "splash/pat" the rub onto the sides. You'll figure it out - just get that bad boy covered.  

Wrap the plastic wrap around the shoulder and refrigerate overnight.

In the morning, place the unwrapped shoulder into a slow cooker with the fat side up (this allows the fat to drip down and flavor the meat as it cooks).  Drizzle the molasses over the top of the roast.  Sprinkle the roast with brown sugar.  Add the vinegar. I "sprinkle" the vinegar with my fingers onto the roast.  I don't want to pour it and risk the sugars running off.  Do what'ch'ya feel. 

Cook on low for 6-8 hours.

Shred and serve with fav sauce or just use the ever so tasty juice.   

* I, unfortunately, am a pour it in and give it a sniff kind of girl.  I don't ever measure.  This whole keeping track thing is new for me.  I currently am using a jar of rub that I made up awhile back.  So...I don't have a recipe, but I can tell you the contents and you can wing it. :)
Chili Powder
Garlic
Onion Powder
Salt
Pepper
Mustard Powder
Poultry Seasoning
Tomato Powder (when I have it)
Paprika

Combine and mix in a mason jar.  I keep this around so I can use it on anything from chicken to pork - I even use it when I make oven fries.  I used to put brown sugar in the rub, but since I keep it for so long, it gets clumpy and it makes me cranky, so I just add it when I use it. :)

BBQ At the Hive!

Have I told you about my love affair with BBQ? I LOVE it!

Sadly though, we do not have a grill or a smoker at the moment (the last one caught on fire....long story!), so I have to settle for some crockpot pork with BBQ rub.  It's not as good as on the grill, but when you have to make do, this will do more than just fine. :)

What's on the menu you ask?

Pork Shoulder

Cole Slaw

Corn on the Cobb

Homemade Hamburger Buns

And....some franken-monsters for dessert ;)  

 

 YUM!

Change of plans

I had originally planned on something else for today - but then I read an article that stopped me in my tracks. This was written by a woman whose husband was recently deployed.

 "We understand that our soldiers may come home disfigured or injured in such a way that we will become lifelong caregivers. We also understand that they may not come at all, and if blessed with a reunion, they may carry emotional baggage few could understand." 

-Rebecca Sinclair

I am honored to wake up every day knowing that my husband is a soldier, giving more than anyone could ever understand, to protect people all across the world because it is his duty, to our country but more importantly, to himself.  Soldiers do what they do because they feel it in their hearts, in their souls. I am forever in awe of their sacrifices and could never even begin to express the respect and gratitude I have for each and every member of our military.

I love you Wolverine.

It's Alive....It's ALIVE!!!

I think we have reached a point in our relationship where we can agree to be honest with each other.  I mean, really, I have invited you into my kitchen, my (very messy) sewing room, my garden, etc. I owe you some honesty.

Let's start at the beginning.  I have been wanting some coconut and chocolate for about a week.  Mounds bars are one of my favorite candy bars, but just like most things, I can't bring myself to buy them because of all the junk in them.  So, I've been ignoring the need.  Nope, not working.  Then I decided how about some chocolate graham crackers and with coconut sprinkles.  Nope - no good...not even close.

Fine.  Today I'll just make some mounds.  I have that coconut in the cabinet that says sell by 10-16-12 anyway....that should probably find a home....in my tummy. ;)

I found this recipe online that apparently came from a Rachel Ray (cringe) magazine.  Look at her pictures!  They are perfectly shaped and beautiful!  Well....so is this one:

 

And this one....

But look at this Frankenstein!

And this one looks like Sushi?!  I ran out of chocolate....haha

Either way, these taste out of this world....let's just hope the Z-Squad doesn't mind eating with their eyes closed. :)

Homemade Mounds Bars

What's In It:

2 c unsweetened coconut flakes*

1/3 c liquid sweetener (agave, honey, maple syrup, etc) - I used agave*

1/4 c powdered sugar

1/4 t salt

2 T coconut oil, melted (could use butter also, I wouldn't recommend oil since it won't set)

2 c chocolate chips

What To Do With It:

If your coconut flakes are rather large, you can run them through a food processor or blender for a few seconds to break them down a bit.  You don't want it to be all powder, but some of mine were really big and I wish I'd tamed them a bit. 

Combine coconut flakes with liquid sweetener and salt.  Mix in powdered sugar and then oil.

Place a small amount into the palm of your hand and fold your hand over to form the coconut mixture into a "log".  Mine were not all smooth and pretty, they had stray coconut strands everywhere.  If you can get yours nice and pretty, more power to you....if you can't.  They will still be delicious.

Place on a cookie tray.  Once you have all of the mixture shaped, place tray into the freezer for about 10 min.  

Meanwhile, melt your chocolate.  I used both the microwave and a makeshift double boiler - I preferred the double boiler because the chocolate stayed warm longer.  

Dip the chilled coconut mixture shapes into the melted chocolate and place on a wire rack (this is not absolutely necessary, but it will keep the extra chocolate from pooling around the base of the bars).  

Wait until the chocolate has hardened and then enjoy! :)

*If you don't have unsweetened coconut flakes, you can totally use sweetened, just leave out the sweetener.