Great Dinners Start on the Grill

(ARA) - Dinnertime is a lot more fun as the grilling season gets under way and aromas of sizzling food fill the air. In fact, there’s a good case to make for cooking the whole dinner on the grill.

This time of year, supersweet corn from Florida ranks high on the list of delectable grillables -- and, like grilling, corn on the cob is just plain fun.

Ready for the Grate
Some cooks grill corn ears in their husks. But Cheryl and Bill Jamison, authors of "The Big Book of Outdoor Cooking and Entertaining," prefer to “flame sear” ears stripped of their husks. “You get a much deeper taste,” they say. Their basic recipe calls for basting the ears with melted butter as they grill over a medium fire. At the end comes a sprinkle of flaky sea salt. While the corn is cooking, throw chicken breasts, steak, pork tenderloin or sausages on the fire. Everything will be done at about the same time.

One easy idea from Diane Morgan, author of "Dressed to Grill: "Rub corn ears with a basting sauce like her zesty Hotlips Chili Butter (recipe below) and grill them alongside skewered chicken and bell pepper chunks. Then relax and chat while dinner takes care of itself.

Dual-use Rubs and Marinades
There’s no end to the marinades, slathers, basting sauces and rubs that make corn and other meal components taste fabulous. For instance, whip up a Greek-style marinade of olive oil, fresh lemon juice, garlic and oregano -- brush the mixture on skewers of pork chunks, corn rounds and zucchini that very conveniently add up to a meal.

For a great chicken and corn dinner, coat cutlets and ears with melted butter, olive oil or nonstick cooking spray. Sprinkle with a Southwest seasoning blend (or salt, pepper cumin and oregano) and head for the grill.

Many marinades and rubs are added before grilling so that the foods and flavorings will really bond. But freshly chopped herbs such as parsley or basil are best added after grilling the corn with just a light coating of oil -- that way, they’ll stay fresh and green. When a marinade like barbecue sauce might burn, basting at the halfway point is the right choice.

Grill Once, Eat Twice
As long as you’re grilling, why not cook extra? Serve corn on the cob tonight and refrigerate the leftover ears. The next night, scrape off the nicely caramelized kernels and toss with a few other ingredients for a distinctive salsa to go with your leftover grilled chicken, pork or other protein.

The Jamisons suggest combining the grilled kernels with diced red bell pepper, red onion and a bit of corn oil. They flavor the salsa with lime juice and salt and, just before serving, fold in diced avocado.

Grilled corn kernels can be used in lots of other ways. Sprinkle them into salads or soups, or add to shrimp or chicken salad destined for a wrap.

Supersweet Corn Care
Supersweet corn from Florida is in markets until June. Today, you may find corn in or out of the husk with kernels of yellow, white or both (bi-color) -- all of it has the same deliciously sweet flavor. Make sure you store the corn in your refrigerator to keep it fresh and sweet. For information on how to keep your corn fresh, visit FreshSuperSweetCorn.com/storage.

Grilled Corn with Hotlips Chili Butter
Serves six

1/4 cup butter, softened
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon sugar
Pinch ground red pepper
6 ears fresh supersweet corn, husked

Preheat outdoor grill or broiler. In a small bowl, combine butter, cilantro, salt, chili powder, sugar and red pepper. Brush corn lightly with mixture; grill, turning occasionally, until some kernels turn golden brown, 10 to 12 minutes. Remove to platter; brush with remaining chili butter. Serve with grilled chicken and red pepper kabobs, if desired.

Corn and Pork Skewers
Serves four

3 ears fresh supersweet corn, husked
12 ounces pork tenderloin or boneless, cooked chicken breasts
2 small zucchini
2 small sweet red bell peppers
1/4 cup olive oil
2 tablespoons lemon juice
4 teaspoons oregano
2 teaspoons chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper

Preheat grill or broiler. With a large, sharp knife, cut corn in 2-inch pieces and the pork, zucchini and bell peppers in 1-inch pieces. In a large bowl, combine oil, lemon juice, oregano, garlic, salt and pepper. Add pork and vegetables; toss to coat. Let stand for 10 minutes at room temperature. On eight (10- to 12-inch) metal skewers, loosely thread pork and vegetables. Grill or broil, turning occasionally, until meat is cooked through, eight to 10 minutes. If desired, serve with salad greens. Pork and vegetables can also be cooked “unskewered” on a grill rack or broiler pan, for eight to 10 minutes, turning often.

For more delicious grilled corn recipes, visit www.FreshSuperSweetCorn.com/recipes.

Courtesy of ARAcontent

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Score Big on Super Bowl Sunday with Turkey Chili on How2heroes.com and Eatturkey.com

/PRNewswire-USNewswire/ -- While some say Super Bowl Sunday is about the big game or the creative TV commercials, let's face it, it's really all about the food. Everyone looks forward to the delicious spread of snacks and hearty fare. This year, how2heroes and the National Turkey Federation (NTF) have teamed up with Chef Steven Brand from Upstairs on the Square in Cambridge, Mass., to create the ultimate Turkey Chili recipe that's easier on your wallet and your waistline than the traditional meat sources.

Chef Brand demonstrates online how he puts together a big steaming pot of Turkey Chili goodness. Ground turkey is elevated to new levels with the combination of fresh ingredients including tomatoes, kidney beans, butternut squash and carrots. Then he spices it up with cinnamon sticks, cumin, fennel and chipotle chilies. Chef Brand's piece de resistance is the tangy fresh Lime Sour Cream. Just put a dollop on top of a bowlful along with some scallions and grated Cheddar cheese.

To gear up for making a pot of this Super Bowl Turkey Chili, watch the how-to video and get the recipe on www.Eatturkey.com or www.how2heroes.com. Your guests will high-five you.

For more Super Bowl cooking videos and recipes, visit www.how2heroes.com. For more information about cooking turkey, nutritional information and recipes, visit www.Eatturkey.com.

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People With Diabetes: Eating Right When Money's Tight

(NAPSI)-Diabetes is a disease that results in high glucose (sugar levels) in the blood, which can lead to serious complications. Almost 24 million people nationwide have the disease. For people with diabetes, making healthy food choices, being physically active, and reaching and staying at a healthy weight are keys to managing the disease. Although making healthy food choices on a budget can be a challenge, it is possible to eat well without spending a lot of time and money. Try these tips from the National Diabetes Education Program (NDEP) to eat better, save time, and stretch your food budget:

Review grocery store ads and clip coupons. Make a list of what you need and plan ahead to cook enough food to have a second meal. Visit your local farmers market where prices tend to be lower because you buy direct from the farmer. Buy frozen or canned vegetables with no salt added and canned fruit packed in juice--they are just as good for you as fresh produce and will not go bad. Buy low-fat or fat-free milk in the largest containers you can handle before it spoils. Make your own meals and snacks at home instead of buying less healthy, more expensive prepackaged and processed foods such as macaroni and cheese or spaghetti. Healthy snack ideas include air-popped popcorn or 1 cup of vegetables served with some salsa or a little low-fat salad dressing.

Here's an example of a healthy recipe that the whole family can enjoy. The recipe is designed to serve nine people. Nutrition information, including carbohydrate grams, is provided.

Beef & Bean Chili

2 lb lean beef stew meat, trimmed of fat, cut in 1-inch cubes

3 Tbsp vegetable oil

2 cups water

2 tsp garlic, minced

1 large onion, finely chopped

1 Tbsp flour

2 tsp chili powder

1 green pepper, chopped

2 lb (or 3 cups) tomatoes, chopped

1 Tbsp oregano

1 tsp cumin

2 cups canned kidney beans*

*To cut back on sodium, try using "no salt added" canned kidney beans or beans prepared at home without salt.

Instructions: Brown meat in large skillet with half of vegetable oil. Add water. Simmer covered for 1 hour until meat is tender. Heat remaining vegetable oil in second skillet. Add garlic and onion, and cook over low heat until onion is softened. Add flour and cook for 2 minutes. Add garlic-onion-flour mixture to cooked meat. Then add remaining ingredients to meat mixture. Simmer for 30 minutes. Serve chili with a mixed green salad with tomatoes, cucumbers and peppers topped with low-fat or fat-free salad dressing. Enjoy!

Nutrition Information Per Serving for Chili: Serving Size 8 oz, Calories 284, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 76 mg, Sodium 162 mg, Total Fiber 4 g, Protein 33 g, Carbohydrates 16 g, Potassium 769 mg.

To get additional free resources to help manage diabetes, contact the National Diabetes Education Program at www.YourDiabetesInfo.org or call (888) 693-NDEP (6337), TTY: (866) 569-1162. For more ways to save time and money when preparing meals at home, visit the Weight-control Information Network at www.win.niddk.nih.gov. For more healthy, low-cost recipes, search online for "Keep the Beat: Heart Healthy Recipes" developed by the National Heart, Lung, and Blood Institute.

by the National Diabetes Education Program

The U.S. Department of Health and Human Services' National Diabetes Education Program is jointly sponsored by the National Institutes of Health (NIH) and the Centers for Disease Control and Prevention (CDC) with the support of more than 200 partner organizations.

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VSU Hosts 'Chillin with the Champs' Sept. 20

CC Note: Fall must be in the air. Pick a place, pick a weekend, and enjoy southern cook offs at their best.

Valdosta State University’s Office of University Events and Ceremonies will host the 2008 Chili Cook-Off, “Chillin’ with the Champs,” at 10 a.m. Saturday, Sept. 20, on East Jane Street.

Individuals and teams who think they have the best chili recipe in town should register for the cook-off by Wednesday, Sept. 17, for the opportunity to show off their skills. Cost is $50 per team or $25 per individual. Special Events will waive entry fees for the first three VSU organizations to register.

The grand prize winner will take home a $300 cash prize; first, second and third place winners in both categories will win $200, $100 and $50 respectively. People’s Choice and Best Presentation winners will receive gift baskets. Judging begins at 5 p.m. and winners will be announced at 6 p.m. After judging, the public is invited to sample the freshly made chili before joining the crowd to cheer on the championship Blazer football team as they take on Ouchita Baptist at 7 p.m.

Sponsors include Talk 92.1, Joe Hall Cars and Trucks, Anytime Fitness, Sunset Farms, Guardian Bank and Goodyear Tires. Visit www.valdosta.edu/specialevents/ to register or call Office of University Events and Ceremonies at 229-333-7446.

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