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Roasted Corn On The Cob

Oven Roasted Corn On The Cob & Garlic Infused Butter

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Roasted Corn On The Cob

Easy Oven Roasted Corn On The Cob With Garlic Infused Butter


I have been given this recipe a few times, but I was skeptical. I finally relented and gave  it a try and oh my, have I missed out on a great treat for far too long! 

The corn comes out delicious, moist and bursting with roasted flavor.

The garlic infused butter is just down-right delicious.  It has the most mellow, rich flavor that is not strong but compliments the corn perfectly. And be sure to sure to get to the bottom of the bowl for the wonderful bits of garlic – they add to the scrumptiousness!




Oven Roasted Corn on the Cob

Ingredients:
6 fresh corn ears IN the husk – do not remove 
1/4 cup real butter, do NOT skimp here
1/2 tsp. fresh garlic, minced  
Salt to taste  
Directions:
Preheat oven to 350 degrees.
Set corn directly right ON the oven rack.Oven Roasted Corn 1



Bake for 25-30 minutes (less if small ears)
Now, for a very special treat, while the corn is cooking, melt the butter in the microwave or in a small pan on the stove.
Add in the garlic and allow it to sit while corn is cooking, at least 15 minutes.
When the corn is done, remove from the oven and carefully peel back the corn husks.
Just like magic the corn silk falls away easily.Oven Roasted Corn 2Using a pastry brush, brush the garlic butter on the ears of corn and sprinkle with salt. Serve immediately:)
*If cooking more than 6 ears, I would recommend moving the middle shelf up one level, and the bottom rack up to the middle to accommodate a dozen or so ears of corn. 
Copyright Carrie Groneman, A Mother’s Shadow, 2013
Recognize a blessing and be a blessing today.



How To Roast A Bell Pepper

Homemade Roasted Peppers

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How To Roast A Bell Pepper

Oven Roasted Bell Peppers

No more expensive bottled roasted peppers for us!  Here are easy instructions on how to make your own while they are low cost this summer.   I keep a stash of them in my freezer and use them all winter long.  Not only is it extremely cost effective, they taste fresh and have so much more flavor than purchased.  Use them on sandwiches,  salads, side dishes, pasta, in eggs; only your imagination is the limit!

Roasted peppers are incredibly versatile and can be done in the oven, under the broiler, or on the BBQ outside.

Catch a sale, go to a U-Pick or gather from your own garden and do a bunch at once on the grill outside so it won’t heat up the house.

And you can roast about any variety of pepper too!




How To Roast a Pepper

Supplies:

Tin foil Cookie sheet

Paper sack

Saran wrap & freezer zip lock baggies if you are going to freeze these  

Directions:

If using the oven: 

Set oven to broil, and raise oven rack to highest position.

Place tin foil on cookie sheet.

Put pepper(s) on foil and place in oven.

Broil till charred (watch closely), turn, charring each side until the whole pepper is black.How To Roast a Pepper 1If using the grill, gas or charcoal, cook as directed above.

Put the broiled pepper(s) in paper sack, fold down top of sack and allow it/them to sit 10 minutes, or till cooled.

If you are going to freeze them, see * section below at this point of preparation.How To Roast a Pepper 2After the time, take pepper(s) out of bag, peel off the charred outside skin and discard this layer.How To Roast a Pepper 3Cut off top, scoop out seeds and insides.

Do NOT rinse off the pepper(s), or most of the flavor will be lost.

Use as desired.How To Roast a Pepper 4

*This works wonderfully to freeze the peppers. 

Simply thaw, peel off charred skin and use as if you had just roasted them.

Broil or grill as directed above, take off heat, let cool a couple of  minutes, then wrap in plastic wrap.  

If the pepper is slightly – only slightly – warm, it is fine. Then place into a freezer zip-lock baggie.

I like to double bag them for more protection from freezer burn and to preserve the taste. How To Roast a Pepper 5

Freeze.

When ready to use, thaw, drain a bit on paper towels (do NOT rinse or rub with paper towels), peel off skin, cut off the stem, de-seed and use as desired

As I mentioned above, this works fabulously with Jalapeno, Anaheim, Pablano and many other variety of peppers. 

Copyright Carrie Groneman, A Mothers Shadow, 2013

Recognize a blessing and be a blessing today.