Cook corn on the cob in a cooler
I’m all for mass producing food, so this little tip is one I’m surprised I haven’t seen before. I’m sure all the campers and outdoors-lovers already know it, though, so I’m disappointed none of you shared.
Just pile in all your cleaned corn, pour in hot boiling water, close the lid, and in half an hour, you’ll have awesomely cooked corn. No stove full of burners going, no heating up the kitchen, and pans being tied up. Perfect for a family barbecue at the park or a party at home.
Now all you need are some Uni-corn holders…
Stuffed Baguette – Mmm, cheesy goodness
Here’s another one of those fun, delicious things I made, that I don’t really have a recipe for.
If you want a recipe, check out Baking Obsession for a really cool looking stuffed baguette and a full recipe so you can mimic it exactly.
See? Awesome. And delicious, I’m sure.
I had every intention of getting a cool looking picture of mine, too, but uh, as you can see, half the platter was gone before I could even snap a picture. Yum.
My filling had the same basic idea as Baking Obsession’s and plenty of others, I’m sure: Cream cheese with olives and peppers with some spices to make it delicious. In my case, I used a jar of roasted red peppers and artichokes, I believe, and pulled the green olives from a jar I already had in the fridge. I don’t even remember adding any spices because it tasted good as is, so why tweak it?
And to get it from this:
To this:
I used an extra long sundae spoon so the middle got completely filled, working from both ends of the baguette until it was stuffed. If you have the time to wait and aren’t anxious to eat the whole thing immediately, refrigerate it before slicing so it’s more firm instead of sloppy.
No matter how you do it or what you end up adding to your filling, it definitely looks cool and is worth the extra bit of time to make it. Who can resist a nice baguette with a cheesy spread?
Zucchini pizza appetizers – Who needs a crust?
I like fried zucchini.
I like pizza.
I even like zucchini pizza. Whether it’s the kinda where you add slices atop a crust or where you make the crust out of zucchini slices.
So this was a no-brainer side dish and pre-dinner snack for us. It could’ve probably served as the main dish had we not enjoyed them so much before supper, oops, ha.
They’re certainly not the prettiest things, but they do taste good, so who cares?
Wanna make your own?
Slice zucchini, salt, and grill or fry. I filled my griddle with mine. Add some cheese and pepperoni (or whatever other toppings you might want). Cook a bit longer until the cheese melts.
Now mine were small slices and I chose to cut my pepperonis into quarters first (hence the triangle look). Mini pepperonis would make this look much better. Maybe add an olive slice in the middle of that, too? Would be presentable for company even. Yay summer get-togethers!
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