I'm not sure where this weekend went Dear Reader....we are in the last hurrahs of summer....such as it was....rainy, cooler than years past. This coming weekend is a long one - three cheers for an extra day off! How are we going to celebrate and mourn these last few hot and hazy days?
Did you notice the new artwork on the sidebar? As you may remember, my cousin Andrew created the banner for my blog a while back. Since then, he has generously created and given me other drawings for the blog. Clicking on the scissors will take you to the "snippets" page....a new feature that I hope to post once a week - crazy life permitting! Take a peek and let me know what you think!
Speaking of a crazy/busy life.....I didn't have much time for cooking this weekend, but I did make a new easy side dish today that I think you are going to love! It is a quick and easy, sweet and savoury dish that you can make with fresh corn or if you were a lazy lump like me today, you can use either frozen or tinned....it's up to you!
Confetti Corn
2 tablespoons good olive oil
½ cup diced red onion
1 small orange bell pepper,diced
1 small red bell pepper,diced
Large pat of butter
Corn (2 cans or kernels cut from 5 ears)
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
fresh parsley, chopped ( I didn't have any so I used a tablespoon of dried)
Heat the olive oil in large skillet. Add the diced onion and cook until soft, about 5 minutes. Add the diced peppers and cook for another two minutes.
Add the pat of butter and allow to melt. Add the corn and season with salt and pepper. Continue to cook for another 5 minutes. Sprinkle parsley over top and stir to combine. Spoon into a pretty serving dish and enjoy!
Speaking of a crazy/busy life.....I didn't have much time for cooking this weekend, but I did make a new easy side dish today that I think you are going to love! It is a quick and easy, sweet and savoury dish that you can make with fresh corn or if you were a lazy lump like me today, you can use either frozen or tinned....it's up to you!
Confetti Corn
2 tablespoons good olive oil
½ cup diced red onion
1 small orange bell pepper,diced
1 small red bell pepper,diced
Large pat of butter
Corn (2 cans or kernels cut from 5 ears)
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
fresh parsley, chopped ( I didn't have any so I used a tablespoon of dried)
Heat the olive oil in large skillet. Add the diced onion and cook until soft, about 5 minutes. Add the diced peppers and cook for another two minutes.
Add the pat of butter and allow to melt. Add the corn and season with salt and pepper. Continue to cook for another 5 minutes. Sprinkle parsley over top and stir to combine. Spoon into a pretty serving dish and enjoy!
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