Saturday night is usually date night in my mind which to me means going out to eat. So it's pretty rare that I (we) make dinner on a Saturday. But I think my mind on that matter is forever changed. We decided that we wanted to BBQ (I think that can be used as a verb?) at our house. The main part of the meal was a smoked brisket that was so so good. We smoked it on our deck all day long with hickory wood chips and then poured some Big Al's Kansas Style BBQ sauce over it. I kind of felt bad for our neighbors. Our street smelled divine and the neighbors were having a birthday party. I imagined that when their guests arrived they said "oh, it smells wonderful" and then realized that they were being served hotdogs or something like that. :-p
If you are interested in the process for smoking the brisket, let me know and I can post the detailed instructions. With the brisket, we had country-style biscuits and mexican-style corn. For dessert, I made a lower-fat cinnamon chocolate bread pudding.
Okay so, I am not a corn-on-the-cob kind of girl. I don't dislike it but I can easily pass it up at a cookout. This is yet another thing I have changed my mind about if it is prepared like this. I thought the corn was out of this world delicious. I don't even like mayo usually but YUM. I highly recommend trying this since it was pretty easy and so worth the minimal effort required. While I probably wouldn't change a thing, I think you could try it with sour cream instead of mayo and cayenne or paprika instead or chili powder if you wanted to.
3 ears of corn (husks and silk on)
1 lime, quarterd
Red chili powder
Parmesan cheese, grated
1. Preheat oven to 500 degrees.
2. Put corn in a large pot. Cover with water. Bring water to a boil and cook for a minute. Take corn off the stove and rinse with cold water.
3. Peel husks and silk.
4. Brush corn with oil.
5. Roast corn in roasting pan for 30 minutes.
6. Let corn cool before slathering on the mayo. Then, squeeze lime juice over the corn.
7. Next, liberally shake chili powder and cheese over the corn and enjoy!
Chocolate Cinnamon Bread Pudding
5 slices white whole-wheat bread (yes, it exists or at least Sara Lee makes it), torn into small pieces
2 large eggs
12 ounces evaporated skim milk
3/4 cup packed light brown sugar
1/4 cup cocoa powder
2 teaspoons vanilla
1/2 teaspoons ground cinnamon
2 tablespoons semi-sweet chocolate chips
3 cups nonfat vanilla frozen yogurt
Preheat the oven to 350 degrees. Lightly oil an 8-inch square baking dish. Spread the bread in the dish in an even layer. In a mixing bowl, whisk the eggs. Add the evaporated skim milk, brown sugar, cocoa, vanilla, and cinnamon. Whisk until the sugar and cocoa dissolve. Pour the cocoa mixture over the bread. With a fork, mix in any unsoaked bread pieces. Sprinkle the chocolate chips over the top and let stand for 10 minutes. Bake for 35 minutes, or until puffed and set in the center. Serve warm, with a scoop of the frozen yogurt on top.
Makes 6 servings.