I've Got Some
Recipes For You To Try
Welcome to Rockin Robin's Good Cooking Newsletter!
I've had this newsletter on hold for awhile so it's time to get back to it. I've been pretty busy over on my YouTube channel make videos for you to make.
If you have any questions for me regarding any recipes or equipment I use, don't hesitate to contact me.
First let's go over what is in this issue:
1. Our Joke of the month
2. Our monthly food tip
3. Recipes: Fresh Lemonade sweetened with caramelized sugar and Pasta with spicy artichoke sauce.
4. The latest recipe videos on my Youtube channel. In case you missed them!
Joke Of The Month
Q. How did the tomato court the corn?
A. He whispered sweet nothings in her ear.
Monthly Food Tip
Keeping Your Summer Corn Fresh
1. When you buy ears of corn, preferably from the farmer's market, look for tight bright green husks. The silk should be a golden to a light brown and never dark and slimy.
2. To store the corn, leave the husk on. Only remove it right before cooking. Removing it a head of time will cause it to lose moisture and dry out thus losing flavor. And we can't have that!
Check out my grilled corn with chipotle maple orange sauce. Delish.
Lemonade With Caramelized Sugar
This recipe is very refreshing and the caramelized sugar makes for a sweetness with more depth of flavor.
- 4 Tbs. water
- 4 Tbs. sugar
- 3 large organic lemons
- zest from 1 lemon
- 2 cups water
- mint leaves for garnish
Pour 4 Tbs. water into a 2 qt. sauce pan and add the sugar. Turn the heat to medium high. Don't stir.
The water will start to boil and the sugar will begin to turn amber. Keep a close eye on the sugar. If it starts to brown quickly turn down the heat. You can swirl the pan but don't stir. Once the sugar is a bubbly medium golden brown, remove it from the heat.
Slowly and I mean slowly, add the 2 cups of water to the pan. Be careful as it may boil up at you. Just at a tablespoon at a time.
Once you you've added all the water, add the lemon zest, juice the lemon into the pan. I like to lay a strainer over the saucepan to catch any seeds from the lemon.
Stir and place the pan over high heat. Bring the lemonade to just a
boil and stir to dissolve any crystalized sugar. Turn off the heat and let the juice cool.
This makes a little over 2 cups. You can easily double or triple the recipe. Store it in a nice bottle with a secure lid and it will keep a week or so in your refrigerator.
Pasta With Spicy Artichoke Sauce
This recipe can be vegetarian if you substitute vegetable stock for chicken stock.
- 8 oz. pasta
- 1 lb. fresh tomatoes, cut into quarters
- 1 medium yellow onion, diced
- 1 cup fresh mushrooms, sliced or minced, (I like them minced)
- 1/4 cup chicken broth
- 2 cloves garlic, minced
- 1 Tbs. fresh basil, chopped
- 1 tsp. dried oregano
- 1/4 tsp. salt
- 1/8 tsp. or more cayenne pepper
- 1/8 tsp. ground black pepper
- 1 (14 oz.) can artichoke
hearts, drained and quartered
- 1/2 red bell pepper, cut into strips
- 1/3 cup Parmesan cheese, grated
- 1 Tbs. fresh lemon juice
- 1 Tbs. olive oil
Cook pasta according to package directions. Drain well and keep warm.
In a large frying pan over medium high heat, place the olive oil, onions and mushrooms and sauté for 10 to 15 minutes, stirring frequently. You probably will turn down the heat to medium low after 5 minutes.
Once the onion is caramelized a bit, add the garlic and cook 1 minute more. Then add the tomatoes, broth, basil, oregano, salt, cayenne pepper and black pepper. Cook this mixture covered for 10 to 15 minutes over medium low heat or until the tomatoes are soft.
Add the red pepper, artichoke hearts and lemon juice and cook an additional 3 minutes or until the bell pepper is crisp tender. Turn the heat to low and add the cooked
pasta and toss gently.
Top with parmesan cheese and serve. Serves 4.
My Latest Youtube Recipe Videos
Mexican 7 Layer Dip
Grilled Ham and Cheese On Sourdough
Grilled Pineapple Parfait
Carrot Cake Smoothie
I hope you enjoyed this newsletter. If you did please share!
Talk to you soon,
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