THE MOST AMAZING PARMESAN CHIVE CORN ON THE COB

INGREDIENTS

1. 5 Ears Sweet Corn, husked and cleaned
2. 1 Tablespoon unsalted butter
3. Kosher Salt and Pepper

TOPPING:

1. 1/2 stick or 4 Tablespoons unsalted butter
2. 1/4 cup grated parmesan cheese
3. 1 Tablespoon dried or fresh chives,minced

INSTRUCTIONS

1. Preheat oven to 400 Degrees.
2. Line a baking sheet with foil and spray with cooking spray
3. Place cleaned corn ears on baking sheet, sprinkle liberally with salt and pepper
4. Top each ear with a pat of butter
5. Bake Corn in the oven for approximately 35-40 minutes until starts to brown. Turn corn occasionally during baking. Remove from oven.
6. In a small pan, melt 1/2 stick unsalted butter. When butter is melted, stir in parmesan cheese and chives. When mixed completely, remove from heat and drizzle immediately over Corn ears. Serve while hot!

http://www.mustlovehome.com/parmesan-chive-corn-on-the-cob/

Hawaiian Chicken Kebabs

Ingredients

• 1/3 cup ketchup
• 1/3 cup packed dark brown sugar
• 1/3 cup low-sodium soy sauce
• 1/4 cup canned pineapple juice
• 4 Tbsp olive oil , divided, plus more for brushing grill
• 1 1/2 Tbsp rice vinegar
• 4 garlic cloves , minced (4 tsp)
• 1 Tbsp minced ginger
• 1/2 tsp sesame oil
• Salt and freshly ground black pepper
• 1 3/4 lb boneless , skinless chicken breast, chopped into 1 1/4-inch cubes
• 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
• 1 1/2 large green peppers , diced into 1 1/4-inch pieces
• 1 large red onion , diced into 1 1/4-inch pieces

Instructions

1. In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
2. Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.
3. Recipe source: Cooking Classy

ALMOND MILK CHAI LATTE

Ingredients!

• 2 cups (500ml) unsweetened almond milk or pecan milk
• 2 chai tea bags
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp ground cloves
• 1 tsp ground nutmeg
• coconut whipped cream, as topping

Instructions!

1. 1. In a saucepan over medium heat, warm the nut milk until it just starts to simmer, then immediately remove from heat.
2. 2. Add the chai tea bags and leave to steep for 5 minutes. Remove and discard the tea bags, then add the rest of the ingredients and whisk well to combine. Taste and adjust sweetness or spice to your liking, then pop it back over low heat for a few minutes until warmed through. Transfer the mixture to a blender and blend for 20-30 seconds, until frothy, then transfer to mugs.
3. 3. Serve warm with a dollop of coconut whipped cream if you wish!

http://thefoodieteen.com/almond-milk-chai-latte/

Strawberry Mango Smoothie

Ingredients

• For the mango layer:
• Heaping 1/2 cup frozen mango chunks
• 3/4 cup orange juice
• 3 tablespoons water
• For the strawberry layer:
• Heaping 1/2 cup frozen strawberries
• 1 cup orange juice, more if needed
• 1 tablespoon honey or sugar, optional

Instructions

1. For the mango layer:
2. Place all of the ingredients in the body of a blender; pulse until smooth, adding a little more orange juice or water to thin, if needed.
3. For the strawberry layer:
4. Place all of the ingredients in the body of a blender; pulse until smooth, adding a little more orange juice to thin, if needed.
5. Assembly:
6. Fill each glass half way with the mango mix then fill the rest of the glass with the strawberry mix; add straws and serve at once!

https://bakerbynature.com/strawberry-mango-smoothie/

LEMON DROP JOLLY POPS

INGREDIENTS

• 2 oz. triple sec (I love Cointreau when I can find it on sale)
• 2 oz. vodka
• 4 oz. cranberry-raspberry juice
• 2 oz. lemon juice
• 1/2 oz. lime juice

INSTRUCTIONS

1. Throw all the ingredients into a shaker. Add ice and shake well. Pour into a chilled glass with sugar on the rim. ENJOY.

SPARKLING PINEAPPLE PASSION TEa

Ingredients

• 6 oz Tazo® Passion Tea Concentrate
• 6 oz pineapple juice
• 2-3 oz club soda
• frozen pineapple chunks
• mint for garnish

Report this ad

Instructions

1. Fill a large glass with ice and a few frozen pineapple chunks. Pour in the Tazo® Passion Tea Concentrate and pineapple juice. Stir gently.
2. Add in the club soda, then garnish with mint if desired

Enjoy!

https://belleofthekitchen.com/2017/06/13/sparkling-pineapple-passion-tea/

STRAWBERRY PINEAPPLE MOJITO

INGREDIENTS:

• 4 limes, cut into wedges
• 8 strawberries
• 1 bunch mint, tough stems removed
• 4 tablespoons sugar
• 6 ounces pineapple juice
• 6 ounces light rum*
• 2 cups club soda

DIRECTIONS:

1. For each cocktail, muddle 3 lime wedges, 2 strawberries, 1 tablespoon mint leaves and 1 tablespoon sugar in a cocktail shaker until lightly crushed.
2. Stir in pineapple juice, rum and club soda.
3. Serve over ice, garnished with remaining lime wedges, if desired.

https://damndelicious.net/2016/06/17/strawberry-pineapple-mojito/