I love grilling in the summer since it makes life so much easier and I spend less time in the kitchen. I made this dinner over the weekend and kept the main dish warm and the salad cool all during the meal on my Dining Stones.
First things first, after pouring an iced cold summer beverage, I fired up the grill! Next I collected my rice dish ingredients and mixed it all together.
But before putting the rice dish in the oven, I added my larger Dining Stones to the bottom rack, one for each guest.
When the rice is done, the stones are piping hot and ready to keep my food warm all during the meal.
Grilled Corn on the Cob Recipe
Soak 4 ears of corn in a salt bath for three hours
Put the corn right on the grill, husks still on! Turn occasionally until the husks are charred on all sides (about 15 to 20 minutes). Carefully remove the husks and silks with a hand towel. Serve hot, with butter.
When the corn was half the way cooked, I sprinkled both sides of the chicken breasts with my favorite spices, which always includes a dash of cayenne pepper.
Cheddar Rice recipe (makes 4 servings)
Ingredients:
3 cups cooked rice
1/2 cup sour cream
1 teaspoon salt
1 dash of cayenne (my favorite spice)
1 cup grated cheddar cheese (divided)
Combine rice, sour cream, salt, cayenne pepper, and 1/2 the cheese. Spoon into a buttered, shallow 1-quart baking dish. Top with remaining cheese. Bake at 350° for 20 minutes.
Grilled Chicken / Cheddar Rice / Corn on the cob / Summer Salad
These are just great! I will have to check out your website.
Regards,
Trish