Maxine on Life

Celebrating Corn on the Cob Day – 2013

By Chef Terry

It is that time of year again – some of the early crops are ready to harvest and one of my all time favorites is fresh sweet corn on the cob. It is one of the few veggies that I prefer cooked than raw and there are many fine ways to prepare your corn on the cob.

Boil your corn on the cob.  Clean your corn of the husk and silk, drop into a pot of boiling water and cook until tender.

Get this: we don’t boil it at all.

Instead, we boil water on it’s own, and then toss in the corn. Once the water gets back up to a boil, we simply shut off the heat. You can let the corn hang out in the pot for a few minutes, or until dinner’s ready, or until you just can’t resist the promise of its perfection. (Source: http://food52.com/blog/3825-the-best-way-to-cook-corn-on-the-cob)

Microwave Corn on the Cob

There are several ways to microwave you corn and here are a couple examples:

Cook fresh corn on the cob in the microwave with husks and silk intact. They will cook in their own natural moisture.  Place on dampened paper towel. Turn ears over and rearrange after ½ cooking time. (Source: http://www.cooks.com/rec/view/0,1850,158185-243196,00.html)

Cook fresh corn on the cob in steamer bags for three minutes – be sure to add a little water before sealing the bag. 

Grilling Corn on the Cob. The two popular methods are with and without the husk.

Steam Corn on the Cob

Rotisseries corn on the cob with husk – Favorite at large outdoor events, peel the husk back, wrap a paper towel around the bottom and dip in butter - you’re all set for a special treat.

Campfire corn on the cob - there are methods for accomplishing this – my favorite has been to leave the corn in it’s husk, place on the rocks around the fire and cook until tender – rotate from time to time.

What is your favorite way to cook Corn on the Cob?

(Images from Google) 

Eat a Good Breakfast - Everyday!

(Google Image)

By Terry Orr

(Google Image)

Breakfast has always been an important part of daily routine.  As a kid going to school – cereal – cream of wheat, oatmeal or cold cereal was the general rule in our home.  We enjoyed family breakfast on weekends and holiday and they were simply wonderful with eggs, breakfast meats (including fresh water fish – yum), fruit, veggies, French toast, pancakes, gravy and biscuits could be part of our meal.  Breakfast continues to be an important part of my life and more nutritional balance over the past few years.

(Google Image)

Ask Dr. Sears offers these 10 Balanced Breakfasts:

Granola cereal, yogurt, a sliced apple

Scrambled eggs, toast, orange juice

Veggie omelet, bran muffin, fruit with yogurt

Whole-grain pancakes or waffles topped with berries and/or yogurt, milk

Whole-wheat zucchini pancakes topped with fruit, milk

French toast topped with fruit, orange juice or milk

Low-fat cheese melted on toast with a piece of fruit

Low-fat cream cheese on a whole-grain bagel, orange juice

Peanut butter and banana slices on an English muffin, milk

For a breakfast-on-the-run smoothie

(Google Image)

Spry Living offers “3 Reasons to Eat a Balance Breakfast:

To maintain healthy blood sugar levels;

To maintain a healthy weight; and

To maintain cognitive function.

All three make good sense. There are probably hundreds of recipes, ideas on what are the right types of foods to eat for breakfast – including portions of each – I still a believer in moderation and balance.

(Google Image)

What are your thoughts regarding a good breakfast?

What is your favorite breakfast?

(Google Image)

Thanks and enjoy your breakfast!

(Google Image)

References and Links:

http://www.myredrabbit.com/blog/why-should-you-eat-a-healthy-breakfast-everyday-.html

http://www.askdrsears.com/topics/family-nutrition/brain-foods/10-balanced-breakfasts

http://www.menshealth.com/nutrition/healthy-breakfast

http://spryliving.com/articles/3-reasons-to-eat-a-balanced-breakfast/

National Chocolate Cake Day – Oh yummy!

(Google Image)

By Chef Diane

Recently the boss celebrated his 29th birthday (again!) and for his celebratory cake his lovely wife baked his favorite - a delicious chocolate cake using his grandmother's recipe.   I was unable to squeeze this secret family recipe from him; however, chocolate cake is the number one in cakes.  It is also my father's favorite cake, and one year I attempted to make one, like the one pictured on the front of the cake mix box.  They never turn out the same as the picture though.

(Google Image)

In 1948, Pillsbury introduced the first chocolate cake mix.  Today, the most popular kind of cake is chocolate. There are many different types, including Black Forest, Devil’s Food, Flourless, Fudge, Ganache, German Chocolate, Lava, and much more.

(Google Image)

Today is National Chocolate Cake Day.  I can't think of a better way to spend a Sunday afternoon than to bake a delicious cake, or buy one from your local bakery.  You can buy a chocolate cake mix, and whip one up in no time, but for a tasty homemade cake, I found this recipe on momswhothink.com.  So treat your family to some delicious cake today!

Triple Layer Chocolate Cake with Chocolate Frosting

(Google Image)

Cake Ingredients:

1 cup cocoa powder

2 cups boiling water

1 cup (2 sticks) butter, softened

2-1/2 cups sugar

4 eggs, at room temperature

2-3/4 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1-1/2 teaspoons vanilla extract

Chocolate Cake Directions:

1. Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans.

2. In a medium bowl, stir the boiling water into the cocoa until smooth, and set aside.

3. In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside.

4. At medium speed of an electric mixer, cream the butter and sugar for 4 to 5 minutes.

5. Add the eggs, one at a time, beating well after each addition.

6. Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture.

7. Stir in the vanilla, and do not over-beat.

8. Pour an equal amount of batter into each of the three prepared pans.

9. Bake for 20 to 25 minutes or until a cake tester comes out clean.

10 Cool in pans set on racks for 10 minutes. Invert pans on racks, remove pans, and allow layers to cool completely before frosting.

Chocolate Frosting Ingredients:

1 6-ounce package semi-sweet chocolate chips

1/2 cup half-and-half

3/4 cup butter (1-1/2 sticks)

2-1/2 cups sifted confectioners' sugar

Chocolate Frosting Directions:

1. Combine the chocolate chips, half-and-half and butter in a heavy saucepan.

2. Cook over medium heat, stirring constantly, until chocolate chips melt. Remove from heat.

3. Gradually add the confectioners' sugar, stirring well.

4. Set the saucepan in a large bowl filled with ice, and beat at low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. If necessary, add a half-teaspoon or so of half-and-half to achieve perfect spreading consistency.

(Google Image)