Meal Idea Monday!

Since I haven't posted in a while, I thought I'd most two recipes today!

The first one, creamed corn, is DELICIOUS! I used frozen corn instead of fresh and it was WONDERFUL! Don't cook until you are ready to eat because it loses it's thickness as it cooks! Also, if you reheat, make sure not to heat too long or it won't be as thick! Definitely a keeper at The Brannan House!

Creamed Corn

This top-rated Southern-style corn recipe uses fresh corn kernels that are made creamy with the addition of milk, butter and cornstarch.

Yield: 4 servings

Ingredients
1/4 cup butter or margarine
2 1/2 cups fresh corn kernels (about 8 ears)(I used frozen corn and it worked great)
1/2 cup milk
1 tablespoon cornstarch
1 tablespoon sugar
1/2 teaspoon salt
Preparation
Melt butter in a large skillet over medium heat; stir in corn kernels and milk. Sprinkle with cornstarch, sugar, and salt; stir well.

Bring mixture to a boil, stirring constantly. Reduce heat, and simmer, stirring constantly, 10 to 12 minutes. Serve immediately.

Since it's the day after the 4th, I thought I'd post our favorite rib recipe! You make them in the oven and on the grill and they are DELICIOUS!!!!

Fred’s Finest Baby-Back Ribs

3 lbs. baby-back pork ribs or spareribs
1/4 cup water
1/4 cup Dijon-style mustard
1 tablespoon firmly packed light brown sugar
1 tablespoon paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon Kosher salt
Coarsely ground black pepper
1 cup commercial barbecue sauce—choose your favorite. We used Kraft Honey BBQ Sauce
2 tablespoons clover honey

Preheat oven to 300 degrees. Rinse ribs and pat them dry. Place in an aluminum roasting bag. We used nonstick aluminum foil and made a tightly sealed bag. And add water. Seal bag tightly, place on baking sheet, place in oven. Cook ribs for 45 minutes to 1 hour.

Remove ribs from oven and let cool in roasting bag for 30 minutes. Carefully open bag away from you in case there is still some steam in bag. Place ribs on baking sheet and brush generously with mustard.

In a small bowl, combine brown sugar, paprika, chili powder, cayenne pepper and salt. Sprinkle evenly over both sides of ribs. Add black pepper to taste. (we forgot to add the pepper and they were still wonderful)

Start a charcoal fire or preheat a gas grill on High. Oil the grills cooking surface (we didn’t do this) Let coals burn down to a medium fire or adjust the gas grill burners to Medium (we suggest medium low or low)

Place ribs, meaty side down, on the grill. Cover and cook for approx. 15 minutes, then turn. Brush seared side with sauce, cover and cook for an additional 10-15 minutes. Turn, brush with sauce, cover and let ribs enjoy the heat for an additional 10 minutes. Brush same side with sauce again, cover and cook for no more than 5 minutes. Turn, Drizzle meaty side of ribs with honey, and let them stay on the heat for a couple of minutes more to allow honey to glaze.

Remove to platter and enjoy!!!!