Diary of a Foodie

Monday, July 27, 2015

Parmesan Chili Corn on the Cob

Need an easy summer side for your next barbecue? This is fast and delicious.

Parmesan Chili Corn on the Cob

8 ears of fresh corn, husks removed and clean the corn
1/2 cup melted butter
1 tsp chili powder
2 lines, cut into wedges
1 cup Grated Parmesan cheese

Boil or grill corn until done (about minutes total. If grilling, turn corn often to avoid burning). Once corn is cooked, roll the corn in melted butter. Sprinkle with chili powder, squeeze one lime wedge on each each, the sprinkle about 1/8 cup of cheese on each ear of corn. Serve warm.

Chicken Al Pastor Kabobs

I have been slacking big time when it comes to posting recipes. I've felt a little burned out and pulled in different directions. When I had a few friends ask about it lately, I felt ready to tackle food blogging again. I hope you love the new additions.

As a family, we are trying to eat healthier and watch the carbs that we are eating. To this end, we wanted to revisit some recipes but tweak them to a healthier version. Today, we decided to try Al pastor again, without the tortillas, and with chicken, not pork. It may be better than the original. Try it this week for a great, delicious, easy dinner.

Chicken Al Pastor Kabobs 

2 lb chicken tenderloins, cut into 1 inch chunks
1 cup orange juice
1 cup pineapple juice
Chipotles in adobo sauce, 2 chipotles and 2 TBSP adobo sauce
1 tsp Mexican oregano
1 TBSP New Mexican chile powder
2 tsp Ancho chile powder
1 TBSP Kosher salt
2 tsp ground black pepper
2 cloves garlic
1/2 yellow onion
juice of one lime

One large yellow onion cut into thick chunks
Fresh pineapple, peeled, cored, cut into chunks

Cut chicken tenderloins into small chunks and add to a gallon Ziplock bag. In a blender, add all other ingredients and blend until smooth. Pour over the chicken chunks, onion pieces, and pineapple chunks,  and marinate in the fridge for 4 hours. Heat BBQ grill to about 300 degrees. On metal kabob skewers, alternate pieces of chicken, onion, and pineapple. Grill the skewers  3-4 minutes per side, being sure not to overcook. Once cooked through, remove from grill and cover with foil and allow meat to rest for 5 minutes before eating.

Chop fresh cilantro and sprinkle over grilled skewers. Serve warm with lime wedges.