DELICIOUS AND EASY CORN ON THE COB
I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.
Provided by caquilter
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 2
Steps:
- Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
- Steep corn in hot water until tender, about 25 minutes.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g
CORN AND CHICKEN DINNER
My interests are reading, gardening...and growing most of the ingredients I use in this dinner! There's something for every taste in this recipe. It would be great as a meal-in-one dish for a picnic or a reunion. My husband is a farmer, growing mostly grain. We have a daughter and a son, 14 and 13. All three of them became "fans" of this meal from the start!
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook chicken in 2 tablespoons butter over medium heat until browned on each side. Add two-thirds of the garlic; cook 1 minute longer. Reduce heat; stir in corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20-25 minutes or until a thermometer inserted in chicken reads 170°-175°. , Meanwhile, in a small saucepan, cook both the remaining garlic and tarragon in remaining butter for 1 minute; set aside., Layer zucchini and tomatoes over the chicken mixture. Drizzle seasoned butter over all; cover and cook for 3-5 minutes or until heated through.
Nutrition Facts : Calories 297 calories, Fat 19g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 331mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
DEVILISH CHICKEN AND CORN ON THE COB
This is a surefire pleaser, found many years ago on eatchicken.com. So easy, yet different from run-of-mill baked chicken. The corn makes a great accompaniment. Supposedly this recipe eminated from farmers of Eastern Shore Maryland.
Provided by ebbtide
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 400°F.
- In a bowl, stir together melted butter, mustard, vinegar, thyme, salt and cayenne pepper.
- Brush corn and each chicken piece thouroughly with the butter mixture.
- Arrange chicken in one layer in large baking dish and sprinkle with breadcrumbs.
- Set corn in a seperate baking dish, covering with aluminum foil.
- Bake both dishes for one hour, serve hot.
Nutrition Facts : Calories 687, Fat 47.7, SaturatedFat 12.2, Cholesterol 162.6, Sodium 571.7, Carbohydrate 23.6, Fiber 2.8, Sugar 3.6, Protein 41.9
DEVILISH CHICKEN
Very spicy and delicious! From Rachel Ray - 30 Minute Get Real Meals; can use spicy mustard instead of dry; serve with pasta and broc or some other bland vegetable.
Provided by mgord93
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet, heat 2 T of the olive oil (twice around the pan) over medium-high heat.
- Mix the paprika and mustard with some salt and pepper and season the chicken breasts on both sides.
- Add the seasoned chicken to the skillet and brown on the first side for 3 minutes. Flip, and then sear the second side, 2 minutes.
- Remove the chicken and reserve on a plate under a foil tent.
- To the pan, add the onion, garlic, bell pepper, tomato paste and red pepper flakes. Cook the vegetables for 5 minutes, stirring frequently.
- Add chicken broth to the vegetables and bring to a simmer.
- Add the reserved chicken back to the pan and cook for 10 minutes more, turning the chicken over every now and then.
- Remove the chicken from teh skillet to the platter.
- To finish the sauce, turn the heat off and add the parsley and butter, stirring to melt the butter.
- If the sauce doesn't thicken, may want to use cornstartch & water and bring to a boil.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 404.1, Fat 26.8, SaturatedFat 8.6, Cholesterol 108.1, Sodium 184.6, Carbohydrate 8.1, Fiber 1.8, Sugar 3.3, Protein 32.8
GRIDDLED CHICKEN & CORN ON THE COB SALAD
Grill whole sweetcorn and serve with paprika-spiced chicken and crisp Little Gem for a healthy, speedy salad
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Cut the chicken breasts in half lengthways so you are left with 8 chicken strips. Mix the garlic, paprika, lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 mins.
- Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3-4 mins each side until cooked through. Brush over the remaining oil and griddle the corn cobs, turning to cook evenly, for about 5 mins or until lightly charred. Remove and cut off the kernels.
- Mix the lettuce and cucumber, top with the corn and chicken, and drizzle over your choice of dressing.
Nutrition Facts : Calories 236 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.2 milligram of sodium
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