Okay already…we are so jealous of the fact that many of you are enjoying early sweet corn up north! Although we have NOT tried this recipe, it sure makes our mouths water…. buen provecho amigos! Let us know which you try…..
Fantastic Grilled Sweet Corn (Kraft Foods)
4 ears corn on the cob, husks and silk removed
¼ cup butter, softened
2 Tbsp. KRAFT Grated Parmesan Cheese
1 tsp. chopped fresh parsley
HEAT grill to medium-high heat.
RINSE corn under cold water; wrap individually in foil.
GRILL 15 to 20 min. or until tender, turning occasionally.
MIX remaining ingredients; spread onto corn.
Kraft Kitchens Tips
For a great summer meal, serve corn with grilled chicken breasts and a fresh fruit salad.
Remove hot foil-wrapped corn from the grill and stack on a platter. This will help the corn to stay warm longer. Then, let each guest select their own ear of corn and spread it with the butter mixture immediately after removing the foil.
Flavored Butter Variations
Barbecue Butter: Substitute 2 Tbsp. KRAFT Original Barbecue Sauce for the cheese and parsley.
Caesar Butter: Substitute 2 Tbsp. KRAFT Classic Caesar Dressing for the cheese and parsley.
Tomato and Herb Butter: Substitute 2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing for the cheese and parsley.
Tuscan Herb Butter: Substitute 2 Tbsp. KRAFT Tuscan House Italian Dressing for the cheese and parsley.
This just in….the liquor cabinet is running low, Heather. Instead I am posting this great New Year’s Eve dish for a romantic dinner! Just add candles, soft music and…of course a bottle of Ontario wine!!! How ’bout a little Tony Bennett and Diana Krall?
Shrimp Fettucine Alfredo
Makes: 4 servings Total Time: 1 hr
What you need
- 1 tablespoon Philadelphia Cream Cheese, softened
- 1 pint heavy whipping cream
- 3-5 cloves garlic, minced and halved, divided
- 1 stick real butter, divided
- 8 oz. package fettuccine noodles, cooked according to package
- 1 lb. cooked shrimp
- Garlic salt
- 1 and 1/2 cups Kraft Parmesan Cheese
Heat cream cheese, whipping cream, 2 cloves minced garlic, and 3/4 stick of butter until reaches slight boil. Keep at a low boil for 20 minutes, continuously stirring.
In the meantime, cook noodles according to package. Place remaining butter and garlic in a large fry pan and heat. Add shrimp and heat until thoroughly cooked. ( I added some bay portobello mushrooms). Add garlic salt, salt, and pepper to taste.
After 20 minutes, turn heat off the sauce and add Parmesan cheese. Stir and add any garlic salt, salt, or pepper if needed. Add the shrimp to the sauce and then pour over the cooked noodles. Grate some fresh nutmeg over top if you like that taste!
If you have never visited the Kraft Foods site on the Internet, you are missing alot! They have now created a new APP for those who know what this is – iFood Assistant. iFood is voice activated so that you say what you are looking for and then they give you a variety of recipes. It even allows you to create a shopping list for that recipe.
Anyways…it is Fall or Autumn whatever you wish to call it. We love all of the root vegetables found in Canada and the US, BUT we cannot find many of them here in Mexico. At one time we could get spaghetti squash, acorn squash and butternut. Those days are over, as the locals don’t usually eat any of the above. They do get pumpkins (sometimes pumpkin pie filling) and zucchini, but NO parsnips, turnips, etc. Occasionally we get patty pans at Costco or a small version of buttercup…. This is pretty much what we see locally –
In my despair today I decided to use the last can of pumpkin and make soup! I was inspired by Larry buying a helmet squash (whatever that is in Spanish) which he baked and cut up to put in the freezer for WINTER! I thought if this recipe worked I could use his pumpkin/squash to make more… So here it is-
Creamy Curried Pumpkin Soup (Kraft Foods 2009)
1 Tbsp. olive oil
1 small onion, finely chopped
1 can (29 oz.) pumpkin
1 can (14 oz.) chicken broth
2 cups water
3 Tbsp. brown sugar
¾ tsp. curry powder
½ tsp. salt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.
STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.
ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.
Serve with freshly grated nutmeg.
*You know I can’t resist some suggestions, such as……maybe add a little corn OR saute some sliced carrots with the onions OR sauteed red pepper strips…you get the idea! Maybe slices of radishes sauteed with the onions….
By the way…it was great. We each had two bowls (the entire recipe)…
For more info on summer and winter squash, check out this site – http://whatscookingamerica.net/squash.htm
This has been a standard line for many years, along with “What would you like for dinner?” Usually it is followed by “I have not decided” or “I don’t care.” I don’t know about you but this can drive you a little crazy. You check the the cupboards, the refrigerator, the freezer and then ask yourself “What can I make with this stuff today?” The you go diving into your cookbooks or recipe box or as is more popular with many of us these days, check out one of a multitude of Internet sites. My favourite Internet recipes sites are the following –
Internet Food Sites
The Food Network provides thousands of recipes from various chefs with clear, easily searchable menus by chef, recipe, etc. There is also the ability to create your own online recipe box. I love this feature sine I can access it from any computer while travelling anywhere in the world!
Kraft Foods gives you the choice of creating an online recipe box as well. One of the great features of their site is the ability to plunk in the ingredients you have on-hand and then they will give you a recipe for using those ingredients. It also features tips and seasonal menus.
Canadian Living Magazine has been around in Canada for many years. Besides the features, there are always lots of great recipes. They have craft projects, health information, recipes of the day and also a recipe box online.
Food and Drink Magazine is produced by the Liquor Control Board of Ontario. Seasonally it distributes in their stores a magazine called Food and Drink. Of course, it advertises beer, wine and alcohol, but is has scads of recipes in every issue for foods and drinks. Each issue has a great index at the back. Normally there is a new issue for each season. You cannot buy or subscribe to this magazine, but it fully available online! The beauty of the online magazine is that it is fully searchable. You indicate what type of dish you want to prepare and the main ingredient and they come up with several great recipes. My favourite Six Hour Leg of Lamb came from Food and Drink Magazine!
ALL of the above are absolutely free, but of course you can subscribe by filling out your email address in the appropriate place on their website.
You already know about these if you are reading this,but I find that there are many great blogs out there with incredible recipes!
A blog I subscribe to is called Back road Journal by a friend, Karen – http://backroadjournal.wordpress.com. Karen writes about life along the east coast and her various journeys, everyday life and features some great recipes! She lives in a small town in New Hampshire and writes about life there.
A more recent blog that interests me is posted by a nutritionist in training in New York – http://learnnutritionwithme.com. While she bills herself as a “student dietician”, she shares a wealth of info about nutrition as well as some great recipes! The site is actually called “Learn About Nutrition With Me”.
So, readers these are just a few of my sources. It would be great if you could share some of your best online sites or blogs by posting them in the comment section.
- 2 lb raw jumbo shrimp , (about 18) peeled and deveined
- 1 tbsp vegetable oil
Sweet Chili Dipping Sauce:
- 1/2 cup rice wine vinegar
- 1/4 cup packed brown sugar
- 1 tsp grated lime rind
- 4 tsp lime juice
- 2 tsp Asian hot chili sauce (I use Sambal Oelek chili paste which is in the Oriental section at Super Centre or Saveway in Canada)
- 2 garlic cloves , minced
- 1 tsp cornstarch
- 1 tbsp chopped fresh coriander
Sweet Chili Dipping Sauce: In saucepan, bring vinegar, sugar, 2 tbsp (25 mL) water, lime rind and juice, hot sauce and garlic to boil over medium-high heat. Whisk cornstarch with 1 tbsp (15 mL) water; whisk into pan and boil until thickened, about 1 minute. Set aside. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.) Stir in coriander.
In large bowl, toss shrimp with oil and half of the sauce; let stand for 10 minutes. Place shrimp on greased grill over medium-high heat; close lid and grill, turning once, until pink, about 6 minutes. Serve hot with remaining sauce for dipping. Source : Canadian Living Magazine: September 2006; Get