April 2018

Corn on the cob

Corn on the cob

Golden ears of corn dripping with butter are a delicious summertime treat. But how long do you boil corn on the cob? Here’s our tried-and-true method.

Slathered in butter and sprinkled with salt, there’s nothing like fresh ears of corn. For those of you who have ever wondered How long do you boil corn on the cob?—we’ve got you covered. Here’s how long you should boil one of our favorite summer foods.

Sweet corn peaks mid-summer, so you’ll find the freshest corn on the cob possible during that time. Whether you buy it directly from the farmer or your local grocery store, take note of how sweet the variety is. The freshest corn and super sweet varieties may require a shorter cooking time, while older corn may take longer to become tender.


Step 1: Prep the corn

Remove the silk and husks. Cut out any blemishes with a sharp knife.

Step 2: Place corn in boiling water

Once your pot of water is boiling, add the cobs. Cover the pan and let the water return to a boil.

Pro tip: Never boil your corn in salted water! It can make the kernels very tough.

Step 3: Boil for 3-5 minutes

Boil the corn until tender, 3-5 minutes. Remember, the cooking time will depend on the variety and maturity of your corn.

Step 4: Enjoy!

Turn off the heat and carefully remove the cobs with tongs. You can keep the remaining corn warm in the water for another 10 minutes without it becoming too tough. Or, place the corn on a platter and cover it with a dish towel. This keeps most of the heat in.

The method above is the most popular way to boil corn, but you may prefer this method better, depending on how tender you like your corn. Once you place the corn into the boiling water, cover the pot, turn off the heat and let the corn sit in the water for 10 minutes. The corn will have a crisp-tender finish.

Collard greens recipe

Collard greens recipe



Here’s an idea to try.. Wash your collard thoroughly and take out stems. Chop and put into pot. Add wrer to about 3/4 of the way to top of greens. Add two tablespoons of beef bouillon and a medium coarsly chopped onion and turn on med heat and cover.. Now.. Make up some buttermilk cornbread and throw in over and cook some peas with snaps and fry up some hog jowl bacon and put about 1/8 cup in with collards and same with peas and snaps. Everything should be done with cornbread.. Break up a piece of cornbread in a bowl, add some peas with snaps without juice and the put collards on top with juice and crumble up some jowl bacon on top and you’ll have a new favorite. Will need some pepper but should be salty enough from bacon leavings. My personal favorite..

The recipe doesn’t specify, but I always remove the leafy part from the stem. Cooking the greens with the stem included makes them bitter. Because they have chopped the stems also, i never buy the greens already chopped and ready to cook.

I love it that’s talking about soul food . I know you talking my mother made hot water crackle cornbread Fried green tomatoes and banana pudding

Collard greens is one of my husbands favorite foods. Before but decided to give it a try when I saw this recipe, I’ve never made it. It was easy to make and my husband continues to rave and rant about how delicious it was. He claims that is was just as good if not better than his mother’s. quite the compliment! ! I used 3 tsp. of the pepper as my husband likes it hot! I might use just a little more next time!

Very tasty, good southern cooking!

Never doubt Grandma D This recipe is full of flavor. I went middle of the road on the red pepper flakes using 2 tsp. It was a favorite at my ‘southern’ pot luck!

Coleslaw dressing

Coleslaw dressing

An easy Classic Coleslaw Recipe with crisp carrots and cabbage in a creamy, sweet and tangy homemade dressing. Coleslaw is the perfect side dish for potlucks, parties and cookouts.

Classic recipes like Cucumber Tomato Avocado Salad, timeless Egg Salad and of course homemade coleslaw never go out of style. Sometimes the simplest recipes are truly the best.

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Hey, hey. Valentina with VALENTINA’S CORNER sharing our traditional coleslaw recipe.

Coleslaw Recipe:

Though you can purchase a store-bought coleslaw dressing and mix, nothing beats the homemade version. Not only is it so easy and quick to make, it requires minimal ingredients that you likely already have in your fridge. Crunchy shredded cabbage with carrots in a creamy dressing – so good!

Mix-In Ideas:

Once you have a great coleslaw base, you can spruce it up with different flavors and textures. Try mix-ins like:

How to Make Coleslaw-

Unlike most salads that are time-consuming, coleslaw is really quick to make and can be completely ready in just 10 minutes!

How to Shred Cabbage:

You can either shred the cabbage with a mandolin slicer or by hand with a sharp knife. Use a mandolin slicer if you like your coleslaw shredded fine and uniform in size. Shredding by hand will work if you prefer chunky cabbage.

We used our favorite julienne slicer for the carrots.

Coleslaw Dressing:

A good coleslaw dressing can really make or break a recipe. This homemade slaw dressing is amazing, it’s creamy and tangy and not overly sweet. I love that the dressing only uses 5 ingredients! To prepare the dressing, combine all of the ingredients until well-incorporated and creamy.

What Goes with Coleslaw? It’s so versatile. That is

The beauty of coleslaw! It can be served as a side , or a salad to a good crockpot roast meat or even great piled onto a BBQ Chicken or Pulled Pork sandwich.

Can you Make Coleslaw in Advance?

Yes, coleslaw is great to prepare in advance. If you’re making it for a party or brunch, prepare the salad per instructions and keep the salad unmixed and covered, keep the dressing in a container. Mix the salad and add the dressing before serving.

For the best flavor and quality, keep the coleslaw covered and refrigerated. It will last 2-3 days in the refrigerator . NOTE: Cabbage does not freezetherefore and well, freezing the coleslaw isn’t a good idea.

Cod recipes

Cod recipes

A truly traditional Greek salad recipe is meant to be of few ingredients–uncomplicated, super fresh, and utterly delicious! And this Greek salad is all that! It’s exactly as served on the Greek villages and islands with ripe tomatoes, cucumbers, bell peppers, onions, and creamy feta cheese. The perfect finish is a good splash of quality Greek extra virgin olive oil and a little red wine vinegar. Be sure to grab my tips and watch the video for how to make this Greek salad below.

You can serve this Greek salad as part of your Mediterranean meal next to Moussaka Lemon Chicken Grilled Souvlaki Greek keftedes Seared Trout or Baked Salmon. The possibilities are endless!

I was lucky enough to visit the Greek island of Patmos and Kos back in 2006. Our group spent a good bit of time doing the touristy things and taking in the mix ofRoman and Greek, and Ottoman landmarks. But the part I favored most was our visits to the smaller, off-the-beaten-path places. In particular, the local shops and hole-in-the-wall restaurants. I loved observing the Greek life and partaking of the simple, finger-licking Greek food.

It was at a small family owned restaurant in Kos that my eyes were first opened to theuncomplicated and refreshing, truly traditional Greek salad. It was my first time having the “real deal” Horiatiki villagers’ salad, even though not the first time I ever had a Greek salad.

What goes in a traditional Greek salad Recipe?

Horiatiki, or traditional Greek salad, is served most often from early spring to the early part of fall. It features the season’s quality juicy tomatoes, cucumbers, red onions, and green bell peppers. The seasoning is simple: a pinch of salt and dried oregano. And the dressing is a generous splash of exquisite Greek extra virgin olive oil, and you may also add a little red wine vinegar.

Quality Greek kalamata olives and creamy feta cheese, made from sheep’a milk, are a must in a traditional Greek salad. Served in large chunks or blocks crowning the salad, although and the cheese is never crumbled.

What does not go in a traditional Greek salad? There are no red peppers or yellow peppers. And there is no lettuce, nor any other leafy greens or vegetables in traditional Greek salad.

The key to the best Greek salad?

This villagers’ salad is super simple, and there is not shortage of flavor. But it does begin and end with the quality of ingredients used.

Choose Perfect ripe tomatoes (somewhat firm but yielding slightly to the touch glossy skin fragrant) and firm, smooth-skinned cucumbers (I prefer English cucumbers, which are seedless and tend to be sweeter in taste). Similarly, choose firm and smooth looking green bell pepper and onions.

Equally important here is to make sure and dress your carefully selected produce with the best quality extra virgin olive oil you can find or afford. A lower quality olive oil will be tasteless, or worse, rancid and can ruin this simple salad for you.

For authentic and best tasting Greek salad, I like to use this Early Harvest Greek extra virgin olive oil. It’s an exquisite cold extracted and unfiltered oil with a perfectly balanced complexity— rich fruity, green and pungent with a peppery finish.