Best Fourth of July Recipe for Grilled Corn on the Cob
This best Fourth of July recipe for grilled corn on the cob is not only tasty but packed with nutrition. Corn contains plenty of fiber and about 10% of your daily value of folate, thiamin, phosphorus, vitamin C, and magnesium. So grill, eat and enjoy!
Preheat outdoor grill for high heat and lightly oil grates.
Peel back the corn husks and remove silk. Spread 1 tablespoon of butter on each ear of corn. Add salt and pepper.
Close husks and wrap each ear of corn tightly in aluminum foil. Place on the grill and cook approximately 30 minutes. Turn occasionally. Done when corn is tender.
Scallion Recipe to Make Brown Rice Tastier
We all know brown rice is good for us. It’s full of fiber, magnesium and zinc but by itself lacks that little something extra to savor. Here’s a heart healthy scallions recipe to make brown rice tastier from the National Heart Lung and Blood Institute,
Scallion Rice
4 1/2 cups of cooked brown rice (cooked in unsalted water)
1 1/2 tsp bouillon granules, low sodium
1/4 cup chopped scallions (green onions)
1. Cook rice according to directions on the package
2. Combine the cooked rice, scallions and bouillon granules and mix well.
3. Measure 1-cup portions and serve.
This recipes makes five 1-cup servings.
Garden Fresh Rhubarb Crisp Recipe
If it’s spring time, it’s rhubarb crisp time! Did you know rhubarb is a good source of vitamin C, vitamin K, iron, fiber and calcium? It is definitely on the tart side so don’t scrimp on the sugar. You can always use sugar substitute or use half sugar and half substitute. When using fresh rhubarb always trim the green leaves off. They are not edible. Frozen rhubarb can also be used in this recipe. This is my all time favorite crisp recipe. I’ve used it for years. Enjoy
RHUBARB FILLING
4 cups rhubarb trimmed and cut in 1/2 pieces
1 cup of sugar
2 tablespoons of flour
2 tablespoons butter
Mix above together and place in a 13 x 9 cake pan
TOPPING
1 cup sugar
1teaspoon baking powder
1/4 tsp salt
1 large egg (beaten)
1/4 oatmeal
Mix all together until cumbly. Place on top of filling and shake pan gently so topping will slide down thru the rhubarb.
Bake in a 375 degree oven for 40 minutes or until bubbly
Serve warm or cold. Great with ice cream!
