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To try this summer: Want to know the easiest way to cook corn on the cob? Throw it in the oven at 350° for 25-30 minutes. That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn. The husk and silk will peel away easily once it’s cooked. Cut off the large end and it slides right out with no silk.
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Pinner says, "THESE ARE SOOOOO GOOD! Arkansas Green Beans - 5 (15-ounce) cans green beans, drained, 12 slices bacon, 2/3 cup brown sugar, 1/4 cup butter, melted, 7 teaspoons soy sauce,1 1/2 teaspoons garlic powder"
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Baked Kale Chips from Studio Waterstone
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Crusty Bread ~ I hear this is insanely easy - it literally takes 2 minutes to stir together the dough - let it sit overnight and then bake.
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French Fry Dippin' Sauce...you'll never be able to eat french fries without it again!
French Fry Dippin' Sauce...you'll never be able to eat french fries without it again!
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Jerusalem artichokes are neither from Jerusalem nor are they artichokes...I need to get my hands on some of these!
Roasted Cabbage with Lemon. This is so amazingy delish...
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Cook a pierced potato in the microwave until it’s soft all the way through – about 6-7 minutes total, flipping over every 1-2 minutes. Cut the potato in half, then cut each half into squares. Don’t cut all the way through, just down to the skin. Season with butter, parmesan cheese and Lowry’s seasoning salt, then pop them into the middle rack of your oven set to broil for 10-15 minutes.
Roasted green beans with mushrooms, balsamic, and Parmesan...looks bomb
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