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I have to say that this was the best Fourth of July ever. My husband and I decided that this year we would simplify things and spend holiday at home with our kids. That turned out to be a great decision! On Sunday, my husband sat down with the kids and showed them how to play chess. C caught on rather quickly. W… well she didn’t do as well. While I was cooking for our celebration, he played Monopoly Junior with the kids. I love cooking for holidays. I always put together an elaborate menu that reflects the feelings and traditions of the occasion. The Fourth of July evokes a menu of simplicity and comfort. It’s one of my favorite holidays to cook for.
- Roasted Corn with Chile Lime Butter
- Potato Salad
- Pioneer Woman’s Knock You Naked Brownies
I wanted to take pictures of the fireworks in the neighborhood; but I’m still learning how to use my Nikon D3000 , so I wasn’t quick enough to catch a good shot. Or any shot at all. The day ended with the children staying up way too late and finally crashed in various parts of the house. Best weekend ever!
- 8 Fresh Ears of Corn
- 2 T olive oil
- 1 T kosher salt
- 1 T cracked pepper
- 1 Stick Butter,softened
- juice of one lime
- 1/2 t chili powder
- cayenne pepper to taste (optional)
- Husk corn and pull off silk.
- Soak corn in pot of water for 20 minutes.
- Drain corn. Trim ends.
- Mix olive oil with salt and pepper. Rub over corn and place in roasting pan.
- Roast corn in 350 degree oven for about 40 minutes.
- Meanwhile, mix butter with remaining ingredients.
- Spread butter over roasted corn and return to oven for 10 minutes.