Sweet Olathe Corn Finally Arrives and Dinner Menu

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Photo by JeffreyW

How is it Thursday already?

It was a big day today. Took a friend out to lunch at the new Tapas bar and Olathe Sweet Corn finally arrived in the store. Seems the rainy spring delayed the crop. I made a special trip to the store today to ‘stalk’ up.

Before that, we sampled the new Tapas bistro, SAMPLES. Really wanted to check out the roof top patio, but it was much too hot for that, so we settled for a sidewalk table. It was a pleasant experience. Good food, good beer and super nice staff. I think the consensus was that we would go back for more ‘samples’.

I had two completely new taste experiences (well four if you count the beer samples): truffle butter (on the bacon and grilled onions flatbread) and poutine (spare rib poutine to be exact). They were both fun and flavorful. I’d add spaetzle in brown butter, but my friend tells me it wasn’t true spaetzle, even though it was still delicious. Tasted like chicken mac ‘n cheese.

We finished down the road with Funnel Cake Strawberry Sundaes, offered in honor of county fair season. It was yummy.

Freddy's Funnel Cake Sundae

Freddy’s Funnel Cake Sundae

Later in the day I stopped at the grocery store, picked up a dozen ears of corn and steamed a few for dinner. I’ll prep the rest tomorrow and remove from the cob and serve cold on salads.

In honor of that arrival, grilled corn is on tonight’s Dinner Menu. It is one of the first menus I ever wrote.

On the board tonight:

But wait, there’s more! Click to read full menu

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Friday Recipe Exchange: Sitting on the Porch, Sipping a Rosemary Lemon Rhubarb Sprizter

Rosemary Lemon Rhubarb Spritzer by Alton Gunn

Rosemary Lemon Rhubarb Spritzer by Alton Gunn

It is too hot to cook. Mostly I take fresh fruits and veggies and toss them in a salad. I am waiting with anticipation for this year’s crop of peaches to begin to show up from Palisades, CO. Next to sweet corn, it is my favorite summer Colorado crop. Once they get here, we’ll revisit some of my favorite peach recipes. Until then I thought it would be fun to mix up some drinks to keep things cool.

Starting with Thai Iced Tea, from cyber friend, Tes at Home (recipe here), who is originally from Thailand and now lives in India and shares her food and travel adventures on her blog.

Next up, a couple of Watermelon Cooler recipes can be found here.

I love my Mimosas, but a few years back, someone introduced me to Poinsettias (recipe here), which I find equally delicious at brunch.

For the rest of our drink recipes, including a martini, old-fashioned lemonade, iced coffees, smoothies and more, click here.

I’m crazy busy this weekend, visiting the Chihuly exhibit at the Botanic Gardens and then off to the World Lacrosse Championships (I won tickets! I was going anyway, but this was a pleasant surprise). What’s on your plate this weekend, real and metaphorically? Have any favorite summer drinks or unique takes on the classics? What’s your “too hot to cook” go-to recipe? Share your ideas and recipes in the comments.

For tonight’s featured recipe, I picked an unusual, but tasty, spritzer. One night a few summers back I received a phone call from a friend who said her husband had just made the most amazing drink and I had to try it. I said, ‘send the recipe and photos and I’ll share it’.  A few minutes later I received the email. I read through the recipe and thought, there is no way this can be good.

But, to my surprise, it was delicious. So if you’re looking for something just a bit unique and refreshing, this is it.

Rosemary Lemon Rhubarb Spritzer

  • 1 pound rhubarb, cleaned, cut crosswise into 1/2-inch slices
  • 2 cups water
  • 1 1/2 cups sugar
  • 3 Tbsp chopped fresh rosemary leaves
  • 1/2 cup lemon juice
  • Soda water or carbonated water

Put rhubarb pieces, water, sugar, and rosemary leaves into a medium saucepan. Bring to a boil. Reduce heat to a simmer and cook for about 15 minutes. Rhubarb pieces will disintegrate.  Remove from heat. Strain out the solids with a fine mesh strainer. Add lemon juice. If too sweet for taste, add a little more lemon juice. Chill until ready to serve.  To serve, fill a quarter to a half of the glass with the lemon, rhubarb, rosemary syrup, and the rest with soda water.

Makes about 3 cups of syrup, and 1 1/2 to 2 quarts of spritzer.

That’s it for this week. Next week I’ll be travelling so there won’t be an exchange. And if you missed it, JeffreyW posted a stunning photo this week (I know what’s new? But this one is beautiful and unusual).  – TaMara

Dinner Menu: Crispy Potato Chicken and Banana Foster Ice Cream

Shredded Potato Packet Final A while back I played around with Potato Encrusted Chicken and Fish. It is fairly easy to prepare, tastes great and looks very pretty on a plate. But it can be challenging and tonight’s menu offers a simpler version of the same style of chicken.  Perfect for a quick week night dinner. On the board tonight:

  1. Crispy Potato Chicken
  2. Steamed Carrots in butter
  3. Banana Foster Ice Cream

This recipe originally called for Dijon mustard, I am not a fan, so I always omit it, but I kept it in for this incarnation.  You can also add grated Parmesan or shredded cheddar to the potato mixture if you want to change things up a bit. Crispy Potato Chicken

  • 2-3 large potatoes, peeled
  • 4 tsp crushed garlic
  • 1 tbsp Dijon mustard (opt)
  • 4 boneless chicken breasts
  • ¼ tsp ea. salt & pepper
  • ½ tsp fresh parsley
  • 1 tsp dried rosemary
  • 1 tbsp olive oil
  • ice water

2 bowls & baking dish (8×8), lightly oiled Shred potato, transfer to bowl of ice water. Rinse & dry breasts, place in baking dish and spread with garlic and optional Dijon mustard. Drain potatoes, pat dry and mix with oil & seasoning in bowl. Spread mixture over the top of the chicken pieces. Bake at 425° for 35-40 minutes, until potatoes are golden brown and chicken’s internal temperature is 185° This is a quick and alcohol-free banana foster, if you want the real deal, try this Alton Brown recipe Banana Foster Ice Cream

  • 2 large,firm bananas, sliced
  • 2 tbsp butter
  • ¼ cup brown sugar
  • ¼ tsp orange peel
  • dash cinnamon & nutmeg
  • 2 tbsp orange juice or pineapple juice
  • 6 oz sliced almonds
  • 4 cups vanilla ice cream

skillet and 4 dessert bowls Melt butter in saucepan, add bananas, sauté quickly until lightly brown. Add sugar, cinnamon, nutmeg, orange peel and juice. Boil until syrupy, stirring constantly to keep from burning. Add ice cream to dishes, top with ¼ of banana mixture each and garnish with almonds. Shopping List:

  • 1 lb carrots
  • 3 large potatoes
  • 4 boneless chicken breasts
  • 2 large, firm bananas
  • ¼ cup brown sugar
  • 2 tbsp orange juice or pineapple juice
  • 6 oz sliced almonds
  • 1 quart premium vanilla ice cream

Also: butter, garlic, salt & pepper, fresh parsley, dried rosemary, olive oil, orange peel, cinnamon, nutmeg, optional: Dijon mustard, Parmesan or cheddar cheese

Dinner Menu: Fruit Juice Marinated Grilled Chicken

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JeffreyW grills up some corn

I’m still on the road, travelling through Nebraska, where corn is king. We had some great grilled corn this weekend and made the fruit salad for a family get-together yesterday. Both always go great with marinated chicken breasts. This marinade works best on the grill because it caramelizes well over an open flame and that gives its signature flavor.

Enjoy!

On the board tonight:

  1. Fruit Juice Marinated Chicken Breasts
  2. Corn on the Cob (pull husks back, clean off silk, wash, pull husks up & grill-yum!)
  3. Grilled Potatoes
  4. Ambrosia

Fruit Juice Marinated Chicken Breasts

  • 4 chicken boneless breasts
  • ½ cup grape or cranberry juice
  • ½ cup soy sauce
  • ½ cup wine (non-alcoholic is ok)
  • 1 tsp crushed garlic
  • zip lock bag

Add all ingredients into zip-lock bag and thoroughly coat & let marinate overnight. Grill (or roast in the oven at 375° in a large baking dish). 15 minutes each side, 185° internal temp. When grilling, to avoid drying chicken out, sear for 5 minutes each side, cook additional 10 minutes, then move away from high heat for rest of cooking time.

To make ahead, add chicken and marinade ingredients together and freeze. Pull out and thaw in the refrigerator the night before.

Grilled Potatoes

  • 4 large potatoes
  • 1 medium onion, sliced
  • 1 tsp crushed garlic
  • 1 to 2 tbsp butter
  • parsley or chives
  • salt & pepper
  • foil

Thinly slice each potato, layer one on each piece of foil, then layer sliced onion and parsley or chives. Melt butter and add garlic, drizzle equally over each potato. Wrap and seal foil. Grill, turning halfway through (about 15 minutes each side). Cook until potatoes are tender and onions crispy.

Ambrosia

Mix pineapple, sliced banana, orange slices, grapes & shredded coconut with 4 oz ginger ale.

Shopping List:

  • 4 chicken breasts
  • 4 oz grape or cranberry juice
  • 4 oz soy sauce
  • 4 oz wine (non-alcoholic is ok)
  • 4 large potatoes
  • 1 medium onion, sliced
  • 4 ears of corn
  • 8 oz fresh pineapple
  • 2 bananas
  • 2 oranges
  • 2 cups grapes
  • 2 oz shredded coconut
  • 4 oz ginger ale

Also: crushed garlic, butter, parsley, chives

Menu originally posted July 2009

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Champagne-Cranberry Cocktail

Every year I attend a neighborhood garden party, we all bring a dish to share and there is plenty of alcohol flowing.  Mimosas are the standard drink, but a few years back Poinsettias were added.  These are simple to make and a nice change-up from the standard mimosa:

Poinsettia*

  • Champagne or sparkling wine (chilled)
  • Cranberry Juice Cocktail (chilled)
  • orange slices (very thin or you can just use peel)
  • frozen cranberries

Drop a few cranberries and 2 orange slices in champagne glass, pour in equal amounts of wine and juice.

*Now here’s the thing, I really don’t like the name of this drink and personally I’ve taken to calling them Pink Hyacinths.

Thursday Menu: Marinated Chicken and Grilled Potatoes

Just in time for the weekend, Thursday Night Menu.  On the board tonight:

  1. Fruit Juice Marinated Chicken Breasts
  2. Corn on the Cob (pull husks back, clean off silk, wash, pull husks up & grill-yum!)
  3. Grilled Potatoes
  4. Ambrosia 

Fruit Juice Marinated Chicken Breasts                            

  • 4 chicken boneless breasts            
  • ½ cup grape or cranberry juice       
  • ½ cup soy sauce
  • ½ cup wine (non-alcoholic is ok)
  • 1 tsp crushed garlic

zip lock bag             

Add all ingredients into zip-lock bag and thoroughly coat & let marinate overnight.  Grill (or roast in the oven at 375° in a large baking dish).  15 minutes each side, 185° internal temp. When grilling, to avoid drying chicken out, sear for 5 minutes each side, cook additional 10 minutes, then move away from high heat for rest of cooking time.

To make ahead, add chicken and marinade ingredients together and freeze.  Pull out and thaw in the refrigerator the night before. 

Grilled Potatoes

  • 4 large potatoes
  • 1 medium onion, sliced
  • 1 tsp crushed garlic
  • 1 to 2 tbsp butter
  • parsley or chives
  • salt & pepper

foil 

Thinly slice each potato, layer one on each piece of foil, then layer sliced onion and parsley or chives. Melt butter and add garlic, drizzle equally over each potato. Wrap and seal foil.  Grill, turning halfway through (about 15 minutes each side).  Cook until potatoes are tender and onions crispy.

Ambrosia

Mix pineapple, sliced banana, orange slices, grapes & shredded coconut with 4 oz ginger ale.

Shopping List:

  • 4 chicken breasts
  • 4 oz grape or cranberry juice       
  • 4 oz soy sauce
  • 4 oz wine (non-alcoholic is ok)
  • 4 large potatoes
  • 1 medium onion, sliced
  • 4 ears of corn
  • 8 oz fresh pineapple
  • 2 bananas
  • 2 oranges
  • 2 cups grapes
  • 2 oz shredded coconut
  • 4 oz ginger ale

 Also: crushed garlic, butter, parsley, chives

This is from the free week of menus from What’s 4 Dinner Solutions.

Amazing Chicken Marinade

This is a marinade that was given to me years ago.  I haven’t changed it much.  It’s best grilled over an open flame.  Serve with rice or grilled potatoes and fresh vegetables.

Fruit Juice Marinated Chicken Breasts:                            

  • 4 chicken boneless breasts            
  • ½ cup grape or cranberry juice       
  • ½ cup soy sauce
  • ½ cup wine (non-alcoholic is ok)
  • 1 tsp crushed garlic

zip lock bag             

 

Add all ingredients into zip lock bag, thoroughly coat & let marinate overnight.  Grill or broil, 10 to 15 minutes each side, 185° internal temp. 

When grilling, to avoid drying chicken out, sear for 5 minutes each side, cook additional 10 minutes, then move away from high heat for the remainder of cooking time.