It was a nice long weekend, wasn't it?
We got loads of painting done. WooHoo!!!
|Click on photo to see more about our kitchen paint updates|
We had some down time too. Double WooHoo!!!
|Strolled around a town called Silverton, Oregon. |
Tons of Antique stores to explore!
Spent some time with friends BBQing. YUMMY!
Enjoyed some perfectly seasoned and BBQ'd flank steak, as well as some Mexican Grilled Corn and Pesto Artichoke Pasta Salad. Double YUMMY!
Here is the recipe I used for the Mexican Grilled Corn. It's really quite easy and adds tons of pizzaz to corn on the cob.
10 corn on the cobs
1/2 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh cilantro
3 fresh limes
fresh grated parmesan cheese
Mix together Mayo, Sour Cream and fresh chopped cilantro. Set aside in refrigerator.
Push skewers into corn cobs (soak skewers first to prevent burning).
Cook the corn, uncovered on grill at medium to medium-high heat, turning until cooked evenly.
Coat corn with with mayo mixture (we used a pastry brush to spread on).
Spritz each corn cob with a bit of lime juice.
Roll in grated parmesan to coat (I put parmesan on a paper plate for this step).
Sprinkle with chili powder to taste (personally I think the more the better!)
Garnish with lime quarters.
Thanks for stopping by! Enjoy your projects!