Grilled Sweet Corn
Getting ready for Memorial Day is always fun for me. Our menu usually includes brisket, ribs, baked beans, potato salad, grilled corn on the cob, and lots of deserts. Here's hoping that you have a Happy Memorial Day and that you remember all the men and women that have sacrificed their lives so that we have our freedoms.
Ingredients
As many ears of corn as you want
Aluminum Foil (heavy duty works best)
Butter
Salt and Pepper
Red Pepper Flakes
Sweet Paprika
Directions
Put it all together in small metal bowl and place on coolest part of the grill. Brush corn every so often with melted butter mixture .
Ingredients
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 pounds boneless, skinless chicken breast, cut into
1/2-inch pieces
1 bunch broccoli, cut into florets
1 package shiitake mushrooms
2 to 3 carrots, thinly sliced
1 red bell pepper, chopped
1 cup onion, diced
1 (8-ounce) can sliced water chestnuts, drained
1 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon powdered ginger
2 tablespoons cornstarch
Serving suggestion: Hot, cooked rice noodles
Directions
In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts.
In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles.
Recipe Provided By: http://www.foodnetwork.com/recipes/paula-deen/chicken-stir-fry-recipe.html
