Hot Honey Peach Dip

Whipped feta dip is a creamy, savory appetizer that you can make in just about 15 minutes. This easy recipe combines feta cheese and simple ingredients for a smooth, party-perfect dip. Serve this quick whipped feta with pita chips, fresh vegetables, or crusty bread for a crowd-pleasing snack. You will love how simple it is to create this flavorful dip for your next gathering. 

You'll need:

12 oz Feta Cheese
10 oz Plain Greek Yogurt
2-3 Tbl Extra Virgin Olive Oil
Lemon Juice - a whole lemon juiced
2-3 Cloves Roasted Garlic - chopped finely

Salt and Black Pepper - to taste
1 Pinch Red Pepper Flakes
2 Peaches (diced)
Honey or Hot Honey to drizzle on the top to your liking

4 oz Prosciutto Italiano - fried crisp and chopped

3 oz Pistachios - chopped finely

Optional garnish of parsley, dill or oregano - to your taste
Pita Chips, Hearty Crackers or Fresh Vegetable Spears

The original recipe insisted on using a whole block of feta cheese and grate it finely.  That may be true but I was in a hurry and used crumbled feta.  It's not completely creamy but it is perfectly fine.  Add your feta to your stand mixer (this is not a blender recipe).  Add the yogurt, EVOO, the juice of one full lemon, roasted garlic (chop as finely as you can or use garlic flakes if you need to).  Put on a pinch of red pepper flakes then add salt and black pepper to taste.   

Mix this very, very well in your mixer and get it as creamy as you can.  Set this aside and fry your prosciutto over medium heat until it crisps.  This is a very quick process - one not to be left alone but they are is so much more flavor if you crisp this ingredient.  Drain on paper towels then chop finely.

Chop the pistachios into a small crunchy pieces.

Wash the peaches and dice them into very small bits.  If you are making this in advance, you'll need to add the juice of a lemon in the peach container to keep them from browning overnight. 

To assemble this dish, bring out your favorite serving tray then spread the feta dip down in a thin layer.  Top this with the peaches, prosciutto, and pistachios

Just before serving, drizzle this with honey.  I used hot honey and it is a total home run. 

Serve with pita chips, your favorite hearty cracker or even vegetable spears.  

You can make this the day before your event and layer it on the day of or even take it in small ingredient containers and assemble on site!  My first words on the taste test were "OH SNAP"!  I hope you like this as much as we did!

Zucchini and Tomato Capellini

 

This fresh pasta dish is a burst of summer flavor and it's so simple but totally delicious.  Fresh zucchini and cherry tomatoes are the perfect combination when sauteed in a buttery garlic sauce.  This dish uses just a handful of ingredients and can be ready to enjoy in under 30 minutes. The addition of fresh basil takes this dinner over the top!

You'll need:

1 stick of butter
3 zucchinis sliced into rounds
2 cloves of minced garlic
1 lb cherry tomatoes 
1/2 cup of freshly chopped basil
1 lb capellini pasta (angel hair pasta works too)

Salt and Pepper to taste

1 hearty pinch of Red Pepper Flakes (optional)

Shredded Parmesan Cheese (optional)

Add the pasta to boiling water and let it cook until almost tender, Reserve the pasta water.

Melt 5 tablespoons of butter in a large skillet.  Add the zucchini and cook on both sides until the slices start to brown.  Add garlic and then the tomatoes.  Season with salt and pepper and let that cook over medium low heat until the tomatoes start to burst and get saucy.  Add 1/4 cup of the basil and combine.

Transfer the pasta with tongs into the skillet of vegetables and add the remaining butter to the skillet.  You may need to add some of the pasta water for consistency.  When the pasta is cooked serve the dish with the remainder of the fresh basil sprinkled on top.  I had some Parmesan Cheese on hand and I sprinkled it on top - LOVED it - hope you do too!

Breakfast Berry Croissants

 

This is one of the easiest and prettiest dishes I've made in some time!  If you have an upcoming brunch or bake sale, I promise that this will be a huge hit!  The best part about this is that you can make it the day before then pop it in the over the next morning!   I love a good make ahead recipe.!

You'll Need:

6 bakery croissants - split horizontally
1 8 oz block of softened cream cheese
1/2 cup sliced strawberries
1/2 cup chopped blackberries
1/2 cup raspberries
1/4 cup powdered sugar
6 eggs 
1 cup heavy whipping cream
1/4 cup granulated sugar
1 tsp cinnamon
2 tsp vanilla
a pinch of salt

Mix gently to combine.  Add one ice cream scoop to each croissant bottom then spread to cover the entire bottom of each roll.  Close the croissants with the tops and set this aside.

Whisk the eggs, cream, granulated sugar, cinnamon, vanilla and a pinch of salt until well combined.

Prepare a 9x13 casserole dish by greasing with butter or cooking spray.

Take each prepared croissant and dip into the egg mix then place the croissants in the casserole dish.  It will be a tight fit but that's what you want.

Pour any remaining egg mixture over top of the casserole and cover the dish.  Place in the fridge overnight.  Bake the dish uncovered at 350* for 35-40 minutes or until it is completely cooked.

Garnish lightly with powdered sugar and any remaining berries that you have on hand.  Slice and serve!

Jimmy Buffet Salad

 Meat

• • 1 lb ground beef - sausage mix

Produce

• 1 cup cherry tomatoes
• 2 cloves garlic
• 1/2 cup red onion
• 1 cup romaine lettuce
• 1 yellow onion, small
• 1 cup shredded red cabbage (optional substitute for fresh onions)

• Condiments

  • 1/2 cup dill pickles
  • 1/4 cup ketchup
  • 1/2 cup mayonnaise

  Pasta & Grains

  • 16 oz rotini pasta

  Baking & Spices

  • 1 tsp black pepper
  • 1 1/2 tsp salt
  • 1/2 tsp garlic flakes (optional substitute for fresh garlic)
  • 1/4 tsp onion powder (optional substitute for fresh onions)
  • 1/2 tsp red pepper flakes

  Oils & Vinegars

  • 2 tbsp olive oil

  Dairy
• 1 1/2 cups cheddar cheese

Here's How

• 
  
• Cook the pasta. Cook the rotini pasta in a large pot of salted water according to package directions until al dente. Drain and set aside to cool.
  
  Sauté the onions and garlic. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the yellow onion and garlic, season with salt and pepper, and sauté until softened, about 3-4 minutes.
  
  Cook the ground beef. Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 7-8 minutes. Drain any excess grease.
  
  Make the dressing. In a small bowl, whisk together the mayonnaise, ketchup, and 1/2 tsp salt until smooth.

Combine the ingredients. In a large bowl, combine the cooked pasta, ground beef mixture, cherry tomatoes, red onion, pickles, lettuce, and cheddar cheese. Pour the dressing over top and toss until everything is evenly coated.

Serve the salad. Serve the pasta salad immediately while still slightly warm. It can also be chilled and served cold. Garnish with additional shredded cheese and chopped pickles if desired. Enjoy!

Options...

Pick your favorite pasta. Rotini or fusilli pasta works great in this salad as the spirals hold onto the dressing and mix-ins well. You can also use penne, farfalle (bowties), or cavatappi.

Lean and mean. Use lean ground beef (90/10 or leaner) to avoid excess grease. You can also substitute ground turkey seasoned with a little beef bouillon for a lighter option.

Give it a flavor boost. Season the ground beef with additional spices like cumin, chili powder, garlic powder, and onion powder to turn up the taco-inspired flavors.

Strawberry Slaw

 

There are some times that you run across a recipe that just sounds too strange to be true!  Strawberry Slaw certainly got my attention this spring!  Such an unusual mixture of texture and flavor that I couldn't resist trying it and oh my goodness what a hit this is!  I hope this will jazz up your summer picnics and family dinners - it's a fan favorite here!

You'll Need:

1 bag of finely chopped cole slaw mix
1/2 cup sliced almonds
1/2 cup raisins
12 ounces of lemon yogurt
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper.  

2 cups diced strawberries

In a large mixing bowl mix the cole slaw mix raisins and almonds.  In a smaller bowl mix the lemon

yogurt mayo. lemon juice. salt and pepper.

Add the dressing to the slaw mixture and chill for at least one hour.

Add the diced strawberries right before serving.  Adding the strawberries at the last minute prevents them from getting soggy and bleeding into your dish making it have a pink hue.

Shrimp Salad

 

This is a great dish for a party or slip some on a brioche bun for a quick dinner.  You could even spoon this onto a bed of your favorite greens. This dish is full of protein and does not lack on flavor!  This is quick and easy with no cooking involved!

1 Medium ring of frozen shrimp cocktail (cooked peeled and deveined
1 Pound of frozen salad shrimp (cooked peeled, deveined and tails off)
1 Lemon
4 Stalks celery
1 Red bell pepper
6 Radishes
1 Small red onion (optional)
1 Package fresh dill (0.5 oz)
1 Cup spicy mayonnaise 
4 Tbl Dijon mustard
2 Tbl minced garlic
1/2 Cup shrimp cocktail sauce
1 Hearty pinch red pepper flakes
Salt to taste

Thaw all the shrimp, rinse and drain it well before assembling this dish.

In a large mixing bowl add one medium ring of frozen cooked and deveined shrimp cocktail.  Cut the tails off the shrimp and save that sauce for the dressing.  Add in the salad shrimp and toss these together.  Add the juice of 1/2 a large lemon and toss all the shrimp with the lemon juice.

Prepare the celery, red peppers, radishes and onion into a small chop consistency.  Add the veggies to the shrimp and toss everything together. Squeeze the juice of half a lemon over the shrimp mix and toss it well.

To make the sauce add the fresh dill (finely chopped with no stalks) to 1 cup of the spicy mayonnaise.   Add 4 tablespoons of Dijon mustard and 3/4 cup of shrimp cocktail sauce.  Add in 2 tablespoons of minced garlic and a big pinch of red pepper flakes and salt to taste.  

Mix the sauce with your shrimp mixture and put it in your favorite serving dish.  Garnish with the remaining lemon sliced on top. This dish is best after a couple of hours in the refrigerator.  You can easily make this in advance and let it chill overnight.

If you are not ready for a spicy salad, simply use regular mayonnaise and omit the red pepper flakes.

You can serve this as a spread with cracker assortment.  You can spread it on a toasted Brioche bun with some extra cocktail sauce on the bun or even serve it on a bed of greens as a salad.  

Cherry and Almond Danish

 

This beautiful pastry will make a lovely presentation for your guests and it's remarkably simple to make.  Filling flavors can be easily exchanged to suit your fruit preferences.  This dish makes a delicious breakfast, an amazing afternoon snack or an impressive dessert.

You'll need:

1 package (2 sheets) of puff pastry, thawed

Filling:

8 ounces of cream cheese, room temperature

2 eggs separated - use the yolks in the filling, save the whites for the egg wash

3 Tbl white granulated sugar

1/2 tsp vanilla extract

1/8 tsp almond extract

1 Tbl heavy cream

1 can cherry pie filling

1/2 cup slivered almonds

Egg Wash:

2 egg whites 

1/2 tsp cold water

Glaze:

1 cup powdered sugar

1/3 cup heavy whipping cream

1 tsp vanilla extract

Instructions:

Thaw the puff pastry at room temperature bring your cream cheese up to room temperature.  This takes 30 - 45minutes.  Preheat your oven to 400*.

Prepare the filling by whisking cream cheese, sugar, heavy cream vanilla extract, almond extract and egg yolk until silky and light.

Gently unfold pastry and smooth any creases.  Slice the pastry sheet into 4 equal squares.  Delicately trace a one-inch inner border using the back of a butter knife. Be careful not to slice through the dough.  This gives you a visual guide on where to place the filling.  Grease your baking sheet or get a parchment paper liner and place your pastries on the baking sheet.  I used two sheets and did 4 pastries per sheet in two separate batches.  Know your oven!  If your oven cooks evenly - go for it all at once.  I have trust issues with that lower rack and didn't chance it.

Dollop the cream cheese filling mixture into the center of each rectangle, maintain that narrow margin around the edges.  I used about a tablespoon or so per square. Crown each slice with cherries (try to use more cherries than gelatin in the pie mix).

Make the egg wash by blending one egg with a small splash of water.  Brush the pastry edges then scatter the almonds across the surface.  I added a good pinch of white granulated sugar on top - I just felt like it need a little sparkle of more sugar!

Transfer the baking sheet and place in the preheated oven.  Bake for 15-18 minutes until the pastries are a rich golden brown.  Allow the danishes to cool completely.  Just leave them on a cooling rack on the baking pan for at least 30 minutes.

Prepare the glaze by whisking powdered sugar, heavy cream and vanilla extract into a smooth glaze.  Drizzle the glaze over the cooled pastries.

Store danishes in an airtight container lined with parchment paper and keep for up to 3 days.

To reheat place danishes in a pre-heated oven at 325* for 5-7 minutes until heated thru.

I had enough filling and cherries to have done a third sheet of pastries, just in case you are feeding a crowd, this can be stretched for another pan of goodness!  Grab an extra puff pastry and do it!

1. 
   

Coconut Bread

 

My New Years plan is to keep things simple in 2026!  Life is full and that is a blessing but there are somethings that just don't need to be so complicated.

When I saw this recipe, the first thing I thought was that I have all but one ingredient already in the house!  It was meant to be!  I hope that you love this as much as I do!  Simple and oh so delicious!

You'll need:

2 cups self-rising flour (I prefer White Lilly)
3/4 cup white granulated sugar
2 eggs 
1 stick butter or 8 tablespoons or 1/2 cup softened
1 1/2 teaspoons coconut extract (could use vanilla extract instead)
1 cup buttermilk
1 cup of sweetened flake coconut

Whisk together the flour, salt, baking powder and baking soda and set aside.  Cream sugar, butter and eggs in a mixing bowl.

Pour in flour mixture along with buttermilk and coconut extract and continue mixing until all ingredients are wet. Gently fold in the coconut flakes.

Sprinkle coconut and a little extra white sugar on top of the loaf before it goes in the oven for added texture and it looks great that way.  Spray a 9 x 5 loaf pan with cooking spray and bake in preheated 350-degree oven for 45 to 50 minutes until center tests done.  Makes 1 loaf.

Caprese Cups

 

This is the perfect solution for any occasion that asks you to bring a dish!  These caprese cups have a ton of flavor and takes only 10 minutes to make!  

You'll need:

Salami slices
8 oz Mozzarella Pearls

1 pint Cherry Tomatoes

1 cup Olives 

1 cup Banana Pepper Rings

Salt and Pepper  

Balsamic Glaze

 

Add the salami slices into a muffin tin to form a cup.  No need to grease the tin. Bake at 400 degrees for 5-10 minutes.

In a large bowl, add the mozzarella pearls and 1 cup of cherry tomatoes (halved or quartered).  Add the olive of your choice (I picked the red pepper filled olives).  Add the banana peppers then sprinkle with salt and pepper to taste (I like more pepper than salt).  Toss all together and set aside.

Remove salami cups from the oven.  Add your filling to each cup then plate and serve!

You can easily customize this to your personal taste.  Any sliced protein to form the cup then fill with goodies of your choosing.  I'd recommend ham, mozzarella, sun dried tomatoes and pepper rings or even large pepperoni slices with mozzarella and your favorite pizza toppings, 

Stuffed Sweet Potatoes

 

Tender roasted sweet potatoes stuffed with creamy brie, crunchy maple-glazed pecans, and a tangy homemade cranberry glaze. A perfect blend of sweet and savory for any fall occasion.

You'll need:

4 medium sweet potatoes
2 tbsp olive oil, plus more for drizzling
1/2 tsp salt
1/4 tsp black pepper
4 oz Brie cheese, rind removed, cut into small pieces
1/2 cup pecans, roughly chopped
2 tbsp maple syrup
1 tbsp melted butter

For the Cranberry Glaze:
1 cup fresh or frozen cranberries
1/4 cup granulated sugar
1/4 cup water
1 tsp orange zest
1 tbsp orange juice

Preheat your oven to 400* then wash and pat dry your sweet potatoes.  Prick the potatoes several times with a fork and drizzle with a little olive oil.  Place on oven rack or a baking sheet and roast for 40 - 50 minutes or until very tender when pierced with a fork.

While the sweet potatoes roast, prepare the cranberry glaze. In a small saucepan, combine cranberries, granulated sugar, water, orange zest, and orange juice. Bring to a simmer over medium heat, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until cranberries burst and the sauce thickens slightly. Remove from heat and set aside.

In a small skillet, toast the chopped pecans over medium heat for 3-5 minutes, stirring frequently, until fragrant. Be careful not to burn them. Transfer to a bowl and toss with 1 tbsp maple syrup and melted butter. Set aside.

Once the sweet potatoes are tender, carefully remove them from the oven. Slice each potato lengthwise down the middle, being careful not to cut all the way through, creating a boat. Gently scoop out about half of the cooked sweet potato flesh from each half into a mixing bowl, leaving enough around the skin to maintain its shape

To the scooped sweet potato flesh, add the remaining 1 tbsp maple syrup, half of the Brie cheese pieces, and half of the maple-glazed pecans. Mash gently with a fork until just combined, leaving some texture. Season with a pinch more salt and pepper if desired.

Spoon the sweet potato mixture back into the sweet potato skins. Top each half with the remaining Brie cheese pieces and maple-glazed pecans. Place the stuffed sweet potatoes back on the baking sheet.

Return the stuffed sweet potatoes to the oven for an additional 10-15 minutes, or until the Brie is melted and bubbly and the pecans are golden. If you like, you can switch to broiler for the last 2-3 minutes for extra crispiness on the cheese and pecans.

Carefully remove from the oven. Drizzle generously with the prepared cranberry glaze. Serve immediately and enjoy your ultimate fall dish!

Cowboy Cornbread

 

This seemed an unusual pairing of ingredients, and I couldn't help but try it!  This is a great game day snack, and you can feed a crowd with very little effort!  If you want to jazz this up a bit, you can add grated sharp cheddar cheese and serve with a side of your favorite bar-b-que sauce for dipping.

You'll Need:

1 lb smoked sausages
1/2 cup brown sugar

2 boxes of Jiffy cornbread mix
2 eggs
2 Tbl sour cream
2 Tbl whipped cream cheese
1/4 c milk
1/3 cup sliced jalapeños
1/2 c creamed corn

2 Tbl chili powder

Add the sausages to a well-greased muffin tin.  Top each well with a teaspoon of brown sugar.

Mix the cornbread mix with eggs, milk, sour cream, creamed cheese and cream of corn.  Mix thoroughly.  Add slices of jalapeño to each muffin well the top with an ice cream scoop of cornbread mix.  Sprinkle each well with chili powder.

 Bake at 400* for 20 minutes, flip and serve!

Elvis Bars

From my All-New Official SEC Tailgating Cookbook..... ELVIS Bars (Thank you, thank you very much)!

This is a classic Elvis favorite with a surprise ingredient at the end!  These were so much fun to make and I only had to purchase 2 of the ingredients.  Most of this is household staples that you already have on hand.

You'll need:

1/2 cup of unsalted butter (softened)

1/2 cup creamy peanut butter

1/2 cup white granulated sugar

1/2 cup dark brown sugar

2 medium ripe bananas mashed (about 3/4 cup)

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup semisweet chocolate chips

4 slices of cooked bacon (crumbled)

1/2 cup powdered sugar for garnish

Preheat your oven to 350*.  Grease a 9 inch square baking dish and lone wth parchment paper.  Combine the butter, peanut butter, white sugar, and brown sugar in the bowl of a heavy duty stand mixer (this will be very thick).  Beat on medium high speed until fluffy and well combined.  3-5 minutes, stopping to scrape down the sides of the bowl as needed.

Add mashed bananas, egg and vanilla, beat on medium speed until well combined.  30 seconds to 1 minute.

Whisk together the flour baking powder, salt and cinnamon in a small bowl until combined.  Gradually combine the dry ingredients into the wet batter and beat on medium speed.  Gently fold in the bacon and chocolate chips.  Pour the batter into the prepared pan, smoothing with a spatula.

Bake at 350* until golden brown and a wooden pick inserted into the center comes out clean.  30-35 minutes.  Please the dish on a cooling rack and allow to cool completely for about an hour before cutting into squares.

I dusted mine with powdered sugar just to up that sweetness factor!  You could use a powdered sugar glaze as well if you like!

Tomato Pie

 

I just can't believe that I've never heard of Tomato Pie! I've been seeing this on cooking websites, in my new SEC Tailgating cookbook, and it's popping up on my reels - so I get it!  Learn to make the Tomato Pie!  It's so simple (only three ingredients) and a quick bake!

You'll need:

2 large tomatoes or 1 pint of cherry tomatoes (thinly sliced)
2 pie crusts (refrigerated is fine or you can make your own)
1 box Boursin Cheese (garlic and herb)

Start by unwrapping the cheese and let it come to room temperature.  This makes it much easier to spread when the time comes.

Slice the tomatoes thinly.  Arrange the slices in a single layer on a stack of paper towels then sprinkle them with salt and let them sit for 15 minutes.  The salt will draw the water out of the slices and keep your pie from being soggy.  I flipped my slices onto new towels and salted them again on the opposite side for an extra 15 minutes.  This is known as sweating your tomatoes.

Dust a big sheet of parchment paper with just a little flour and roll out both pie crusts.  You'll need to sprinkle each crust lightly with flour as you process this.  Put one crust loosely on top of the other onto the parchment paper.

Add the Boursin Cheese and spread it evenly over the top crust.  Add your tomato slices leaving a one inch border around the edge.  Fold the crust edges loosely over the edge of the tomatoes.  Sprinkle the pie with salt (remember that you've already salted the tomatoes so you may want a light touch here) and pepper them sprinkle with a smooth olive oil (light on the oil).  

Slide the parchment paper and pie onto a baking sheet.  Bake at 400 degrees for 25 - 30 minutes.  Slice and enjoy!  The perfect summer supper!

Oatmeal Cream Cherry Cheesecake

 

When I saw this recipe, I knew it would be a fun time with my granddaughters!  This is a dessert that is yummy and requires no baking and no power mixers!  It's super child friendly and no heating up the kitchen!  It took me 11 minutes to put it together then chilled it for 3 hours.  That's IT!  So yummy and make ahead easy!  Total cost around $12.00 and serves at 10-12 desserts!  I hope you enjoy this as much as we did!

You'll need:

3 boxes of Oatmeal Cream Pies (24 total cookie sandwiches)

1 can of cherry pie filling

1 large tub of Philadelphia Brand No Bake Cheesecake filling

Line the bottom of a springform pan with flattened cream pies.  Use a glass bottom or your hands to press down the pies to from a complete crust on the bottom and sides of the pan.  If you have a gap, just tear a pie in half and smash it in there!

Using 1/2 of the container of cheesecake filling, smooth it into the bottom of the cookie crust.  Top with  more cream pies press down slightly to pack them.  Add another 1/2 tub to top layer of the second later of cookies. Add a third layer of cookies (this may not be total coverage but that's okay).  Press lightly to pack the cookies down.  Top with the cherry pie filling

Chill in the fridge for at least 2 hours.  Crumble the remaining cookies to create a crumb topping.  Chill for another hour then release from the springform pan, slice and serve!

You can change out the pie filling to something of your choosing.  Strawberry or blueberry would be excellent.  Your flavor choice is fine!

Crunchy Asian Slaw

 

During the summer months, I'll go for almost any recipe that is 20 minutes start to finish, and no cooking involved!  This crunchy Asian slaw is a great side for burgers, bbq or delicious as a light lunch!  There is zero dairy involved so this is great for a cookout or potluck.  Just hold the dressing and the crunchies until you're ready to serve!

I hope this hits all the right notes at your house too!

You'll need

Slaw:

1/2 medium head green cabbage, thinly shredded (about 4 cups / 280g)

1/4 medium head red cabbage, thinly shredded (about 2 cups / 140g)

2 large carrots, shredded (about 1.5 cups / 180g)

4-5 scallions, thinly sliced (green and white parts)

1/2 cup (30g) fresh cilantro, chopped (optional)

1/4 cup (35g) toasted sliced almonds or cashews

2 tablespoons (20g) toasted sesame seeds

Optional: 1/2 cup (30g) crunchy chow mien noodles

Vinaigrette:

1/4 cup (60ml) rice vinegar

2 tablespoons (30ml) toasted sesame oil

1 tablespoon (15ml) light vegetable oil

2 tablespoons (30ml) tamari or soy sauce

1 tablespoon maple syrup or honey

1 teaspoon freshly grated ginger

1 clove garlic, minced

Directions:

Prepare the Vinaigrette: In a small bowl or jar, whisk together rice vinegar, toasted sesame oil, vegetable oil, tamari/soy sauce, maple syrup/honey, ginger, and garlic until well combined.

In a large salad bowl, combine the shredded green cabbage, red cabbage, shredded carrots, sliced scallions, and chopped cilantro (if using).

Just before serving, pour the vinaigrette over the cabbage mixture and toss well to coat.

Add the toasted almonds/cashews, toasted sesame seeds, and crunchy chow mien noodles (if using). Toss gently one last time.

Serve immediately to keep it crunchy.

Elote'

 

I had Elote' for the first time several years ago in Texas and then again in Louisville just last year.  How on earth did I forget how delicious this is?!?  This is an easy authentic recipe that brings out the best of flavors with only 8 ingredients!  The prep is about 35 minutes, then you just refrigerate is until ready to garnish and serve!  What more can you ask for!

You'll need:

6-8 ears of fresh corn (depending on how big your ears may be)

1/3 cup mayonnaise (light is fine)

1/2 cup sour cream (light is fine)

Juice of 2 limes

1 teaspoon chili powder

1 teaspoon salt

8 ounces of cotija cheese (finely chopped)

2 tablespoons of fresh cilantro (finely chopped)

It's recommended to pull back the husks of the corn and place it on your grill until the grill marks meet a medium golden brown.  Then remove the corn and take the husks off.  Cut the kernels from the cob and allow to cool.  

It's cool and raining this afternoon so the grill wasn't happening for me!  I shucked and washed the corn, then cut the kernels off in the kitchen.  I used my iron skillet (spray with cooking spray) and roasted my corn on the stove.  Stir very frequently - you can't walk away from this - it will burn quickly if unattended.  Don't over crowd your skillet, I did mine in three batches. The corn came out great and was really quick to roast.

While your corn cools, mix the dressing of mayonnaise, sour cream, lime juice, chili powder and salt.  When the corn is well cooled, combine the corn in the dressing and refrigerate for at least 4 hours (overnight is fine too).  

Chop your cilantro and store in the fridge in a sealed container. I've not used fresh cilantro in any recipe, but I will in the future!  The chopping produces the most abundant bouquet!  My kitchen smells heavenly! Crumble the cotija cheese and store it in the fridge in a separate sealed container.

When you are ready to serve, give the corn a good toss and add the cilantro and cotija cheese.  Some advise to serve cold; I prefer to serve at room temperature.  To each their own I suppose!

Important notes:  Do not use canned corn or frozen corn.  The water content and the sugars change in processing and your dish will be runny.  Fresh corn is the ONLY way to go for a quality dish.

Cutting corn off the cob with a knife is not in my best skill set but I have a very handy corn cutter that spins down the ear and the kernels literally fall off the cob.  No waste and no mess!  I love that!  I got mine at my favorite online merchant, but you can probably find one at your local grocery as well.

Honeycrisp Salad

 

I'm always looking for something new for a family occasion and with Easter is right around the corner, I was on the hunt. I fell upon this recipe, and I had most of the ingredients already in the house! I considered that a "sign"! This is a crisp and refreshing salad combining sweet Honeycrisp apples, crunchy broccoli, and a creamy tangy dressing. Perfect for gatherings or as a healthy side dish, this salad is packed with flavor and texture from fresh ingredients and a touch of sweetness.

Ingredients:

4 cups broccoli florets, chopped

3 large Honeycrisp apples, diced

5 ounces dried cranberries

1 cup chopped pecans or walnuts

1/4 cup red onion, finely diced (optional)

1 cup shredded carrots

1/2 cup shredded sharp cheddar cheese

2 cans of Sprite (or any lemon lime soda)

For the dressing:

1 cup mayonnaise

2 tablespoons apple cider vinegar

3-4 tablespoons honey

Salt and pepper to taste

Peel and dice the apples and soak them in Sprite for 15 minutes. Drain well then start mixing your salad.

In a large bowl, combine the chopped broccoli, diced Honeycrisp apple, dried cranberries, chopped nuts, shredded carrots, shredded cheddar and red onion (if using).

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.

Pour the dressing over the salad ingredients and toss until everything is well coated.

Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.

Note, your dressing should be very light and just barely coat your salad. Resist the urge to add additional dressing. Less is really best in this dish.