Oven Broiled Corn On The Cob

1) Preheat broiler.
2) Place corn on the cob still in their husks on a baking sheet.
3) Place pan a few inches below broiler for 10 minutes.
4) Flip corn over and cook 10 minutes more. (The husks will become black.)
5) Remove from oven and allow to cool for a few minutes.
6) Remove husks and enjoy!

* I will never make corn any other way! I have always boiled my corn in some sugar on the stove top except for rare occasions on the BBQ during the summer. Thanks to an awesome tip from my friend, we have fallen in love with this cooking method! The corn was so flavorful, moist, and so much easier to eat than boiling it in water. The kernels were not filled with water and the silk came off so much easier when peeling the husks away. You can not go wrong with this delicious and easy corn!

Recipe from Sarah Huffaker
Photo from HubPages

Crock Pot Hawaiian Pineapple Chicken

4 frozen chicken breasts
1/2 cup soy sauce
1/2 cup Teriyaki sauce
1 can pineapple chunks, drain half the juice out
Crushed red pepper flakes

Spray the crock pot with nonstick cooking spray and add chicken breasts.
Stir soy sauce, Teriyaki sauce, and pineapple chunks (with half of the juice) together.
Pour over the chicken.
Sprinkle as many red pepper flakes on top as desired.
Cook on high for 4-6 hours.
Shred chicken with two forks in the crock pot and serve over rice.
You can also save some of the sauce if you like it a little bit more saucy and drizzle it over rice and chicken.

* This dish was good but not too flavorful. The chicken was incredibly moist and cooked super fast. It was also very filling! Two chicken breasts was more than enough for us with plenty of leftovers. I will make this again with a few changes. I think it needs something a little sweet in the sauce, possibly a little bit of brown sugar. Also, I would not add the pineapple chunks until right before serving it since they soaked up so much of the sauces and became slightly too salty. I love the idea of the recipe so I will try it again for sure.

Recipe & photo from Chef In Training