Roasted Corn Salsa & Grilling with OXO!

by Jessica on July 24, 2014

Roasted Corn Salsa & Grilling with OXO | http://mybakingheart.com #WhatAGrillWants

With summer in full swing and the temperatures heating up, I’m finding that we’re spending more and more time around the grill. We’re big fans of grilling the norm: steaks, chicken, vegetables (and even grilled pizza!), so whenever OXO offered to send over new tools to help out in the grilling process, we were all for it!

I love roasted corn on the cob and I would probably eat it every single night if I could. My sister, though, has always asked for the kernels to be cut off. And my mom still grants her wish to this day when we have dinner at our parents’ house. So when I opened up OXO’s Corn Stripper, I immediately thought of Roxy. The sharp teeth on the end zip right down the cob, collecting the kernels in a handy 1/2-cup capacity container. The non-slip grip is comfortable and the tool as a whole is dishwasher safe and super-easy to clean.

I also fell in love with their extra-long Good Grips Tongs. It’s no secret that I’m afraid of fire & heat. Ridiculous, I know, since I work with ovens and stoves on a regular basis (I’m the girl with the oven mitt that comes up to my elbow). But, with these 16″ tongs, I can flip and toss anything on the grill with confidence and ease!

Both tools were perfect in helping create this Roasted Corn Salsa. It’s filled with good-for-you ingredients and it’s amazing as a garnish, a dip or even on it’s own. Here’s to Summer Grilling!

Roasted Corn Salsa & Grilling with OXO | http://mybakingheart.com #WhatAGrillWants

Roasted Corn Salsa

Ingredients

  • 2 large ears of corn, husked
  • 1 (15.5 oz) can pinto beans, rinsed and drained
  • 3/4 c pico de gallo
  • 1/4 cilantro, roughly chopped
  • Kosher salt & freshly ground black pepper, to taste

Instructions

Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until cobs are a golden color all over and cooked, about 12 minutes. Let cool and zip off the kernels with the Corn Stripper. Discard the cobs.

Add the pinto beans, pico de gallo and cilantro to the corn. Toss well. Taste for seasoning and adjust with salt and pepper. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or two.

http://mybakingheart.com/2014/07/24/roasted-corn-salsa-grilling-with-oxo/

Roasted Corn Salsa & Grilling with OXO | http://mybakingheart.com #WhatAGrillWants

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Disclaimer: As part of OXO’s Blogger Outreach Program, I received a selection of kitchen products from OXO to use in testing.

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Snickerpoodles & Duke’s 1st Birthday!

by Jessica on July 8, 2014

Snickerpoodles | http://mybakingheart.com

Just last week, our sweet little boy celebrated his first birthday. And if you saw his birthday portrait that I posted on Instagram, you’re probably thinking, “He’s not so ‘little’ anymore!” We’ve enjoyed this year of firsts and are blessed with his adorable smiles, loving personality and eagerness to learn. He really is a wonderful dog and I can’t imagine our lives without him!

Duke's 1st Birthday | http://mybakingheart.com

I had planned on baking up a batch of the Apple & Cheddar Pupcakes that I had made for Kacy’s first birthday a few years ago, but I wanted to do something different for Duke. So when I saw a recipe for Snickerpoodles, I knew that was it.

As you can see, Duke absolutely loved them. And the ones that I sent home for his brother Rusty and cousins Kacy, Kash, Dixie & Gracie were devoured in mere minutes. They’re really easy to prepare and keep well in an airtight container… IF you can keep any around long enough!

Duke's 1st Birthday | http://mybakingheart.com

Snickerpoodles

Yield: 2-1/2 dozen cookies

Ingredients

  • 1/2 c vegetable oil
  • 1/2 c unsalted butter, at room temperature
  • 1 c honey
  • 2 lg eggs
  • 3-3/4 c all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 c cornmeal
  • 2 tsp ground cinnamon

Instructions

Preheat oven to 400 degrees F. Cream vegetable oil, butter and honey together until smooth. Add eggs and beat well. Blend in flour, baking soda and cream of tartar, kneading dough until mixed well. Shape dough by rounded tablespoons into balls.

In a small bowl, whisk together the cornmeal and cinnamon and roll balls in mixture. Place 2 inches apart on a baking sheet lined with parchment paper. Press the balls down with a fork twice going in 2 different directions or press with your favorite stamp.

Bake approximately 8 minutes, then remove from baking sheet and cool completely on a rack.

Source: Bullwrinkle.com

http://mybakingheart.com/2014/07/08/snickerpoodles-dukes-1st-birthday/

Snickerpoodles | http://mybakingheart.com

Happy Birthday little man… now it’s on to your Terrible Twos!

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