side dish
We love grilling and seafood has been a favorite for the past couple of summers. I went to 2 stores looking for oysters but everyplace was out of them so I decided to pick up some cherrystone clams instead. Although we enjoyed these we do prefer oysters. I made these with a white wine butter sauce that you see in the picture.
INGREDIENTS
- 2 garlic cloves, minced
- 4 Tablespoons unsalted butter
- 1/4 cup white wine
- 28 cherrystone clams, scrubbed
- salt to taste
DIRECTIONS
Preheat grill to medium-high heat, 350-400 degrees. Place garlic and 4 tablespoons of butter in a small heatproof saucepan on the grill. Cook 3 minutes or until butter foams. Add wine to pan cook until mixture is reduced by half. Remove pan from heat and set aside.
Place clams directly on the grill grates, grill covered with the grill lid down. Grill for ten minutes or until clams begins to open checking every 2-3 minutes. Discard any unopened clams. When the clams are open, using a butter knife scrape the bottom of the clams releasing them from the shells, add the butter to the clam while still in the shell. Serve warm.
Enjoy!
It does not get any easier with just two ingredients! Pineapple and brown sugar. So easy and so good. We loved it so much we had it twice in the same week. This is the pineapple Jim added to his grilled fish taco that I posted about! This is a fantastic addition to any dish or even a dessert as this pineapple would be great with vanilla ice cream.
INGREDIENTS
- 1 pineapple, rind cut off and sliced into 1/2-3/4 inch slices.
- 1/4 cup brown sugar
DIRECTIONS
Toss the pineapple with the brown sugar and let sit for ten minutes. Place the pineapple on the grill and grill over medium heat for 2-3 minutes on each side. Remove from grill and serve right away.
Enjoy!
Another great corn recipe but this one was made in the air fryer with a little twist adding mayonnaise and Parmesan cheese. Jim really enjoyed the addition of the mayo and cheese although I too liked it I think I’m more of a purist when it comes to corn. I like butter and salt a little better.
Air fryers are all a little different but I cooked my corn for 12 minutes but depending on your fryer and how roasted you want the corn, you can adjust the time as needed.
INGREDIENTS
- 2 ears of corn, cleaned of the husk and silk.
- Mayonnaise (about 1/2 cup depending on the size of the corn)
- 1/2 cup of Parmesan cheese, grated
DIRECTIONS
Cover the corn completely with the mayonnaise then roll the corn in the cheese. Place the corn in your air fryer and air fry at 400 degrees for 12 minutes.remove from the fryer but let cool for a couple of minutes as they are hot!
Enjoy!
It’s summer and I’m back! Sometimes schedules just get a little crazy and now with all the warm weather, it’s been great getting out and enjoying it. I will be in and out for the summer but I have lots of great summer and grilling recipes coming for you! This recipe has been floating around on Facebook and Pinterest for a while now and really wanted to see what the hype was about.
I made this as soon as I found corn on the cob at my grocery store and made it for family and friends. As soon as my Dad took a bite of the corn he asked me where I got it as it is delicious. Needless to say, we all took a bite of our corn and all agreed it was sweet, tender and delicious. Great way to start summer
INGREDIENTS
- 6-8 ears of corn, husk, and silk removed
- 1 cup of milk
- 1 stick of butter, unsalted
- 1/4 cup of sugar
- water
- salt
DIRECTIONS
Fill a large pot with water, bring the water to a boil and add a pinch of salt. Add the butter and the milk and reduce heat to a simmer. Add the cleaned corn and simmer for 8-10 minutes or until tender. Remove from water and serve with additional butter and salt if desired.
Enjoy!
This dish is super simple and needs to be made ahead. It’s perfect for those busy summer nights. With just a few ingredients you will have a great side dish to serve with your dinner. I served this on a day we were grilling and it was a perfect accompaniment. Another Taste of Home refreshing recipe!
INGREDIENTS
- 1/2 cup sour cream
- 3 Tablespoons white vinegar
- 1 Tablespoon sugar
- pepper to taste
- 4 medium cucumbers, peeled if desired and thinly sliced
- 1 small sweet onion , thinly sliced and separated into rings. I diced my onion so you can make it either way.
DIRECTIONS
In a large bowl whisk the sour cream, vinegar, sugar and pepper together until well blended. Add the cucumbers and onions. Toss to coat, refrigerate covered for at least 4 hours. Serve with slotted spoon.
Enjoy!
