Friday, August 24, 2012

Mexican Corn Salad


     The end of Summer is winding down and I can't think of a better way to celebrate than
      to have a little feast with this Mexican Corn Salad and an ice cold beer or sparkling
      water. I love all things mexican. I make a few corn salads but this one is my favorite.
                Once you try it....it will be yours too. A perfect light and healthy meal.

                                                                   Mexican Corn Salad

                      4 (16 oz) bags frozen corn, thawed or fresh when in season.
                      3 bell peppers, red, orange and green, diced
                      1 jalapeño ( optional
                      1 red onion, diced
                      1 small container cherry tomatoes
                      1 avocado , cubed
                      2 garlic cloves, minced
                      1/2 cup queso fresco cheese
                      1/2 cup cilantro or fresh basil
                      salt and pepper
                      1/2 teaspoon cumin
                      1/4 teaspoon oregano
                      3 tablespoons olive oil
                      4 limes, juiced

            1) In a large bowl mix first 7 ingredients.
            2) In a small bowl mix, lime juice, olive oil, cumin, oregano, salt and pepper.
            Pour over salad. Add basil and queso fresco

               

Tuesday, August 14, 2012

Heirloom Tomato with Feta and Arugula Ciabatta Sandwich




             Heirloom tomatoes are one of Summers greatest pleasures. Feta cheese is my one
              greatest pleasures. Match them together and put them on a crusty Ciabatta loaf
              and you my friend's have a dreamy and easy Summer meal. Adding the spicy
              kick of arugula adds a little depth. Pour yourself a glass of Vino or Sparkling
             water and dinner is served.

                                Heirloom Tomato with Feta and Arugula Ciabatta Sandwich

                      1 long loaf Ciabatta, sliced in half
                      4 heirloom tomatoes
                      Feta cheese, cut in slices. ( you could use crumbled )
                      arugula
                      2 tablespoon olive oil plus more for drizzling
                      salt and pepper

            1) Preheat oven to 350 degrees. Cut Ciabatta and pour 2 tablespoons of olive
            oil on the bread. Bake bread until lightly golden.
            2) Put arugula on bread and place tomatoes and cheese on top. Add extra oil
            and salt and pepper.
            3) I put the other slice of bread on top and baked it for an additional 7 minutes.




Sunday, August 12, 2012

Butterflies


         One day last week I went on a date with my daughter. I brought her to this magical
              little butterfly place. She was beaming with happiness the moment we walked
                               in the door. It was dreamy and whimsical for a little girl.


                        It was lovely to watch all the beautiful butterflies land on the flowers.



As we sat and watched the butterflies they would fly by us and land on our hands.


                                Did you know....there are about 24,000 species of butterflies?

Wednesday, August 8, 2012

Grilled Pineapple with Coconut Ice Cream


                             There are very few things in life that I love more than pineapple
                      and coconut. I never can pass up anything with this flavor combo. It takes
                   me away to a tropical paradise without even leaving my house. I love that. Ha.
                   This dessert couldn't be any simpler and it's sure to impress your guests or just
                   even yourself. Make yourself a Pina Colada and listen to some Jimmy Buffett.

                                               Grilled Pineapple with Coconut Ice Cream
                     
                                     1 pineapple, core removed and cut into chunks
                                     2 limes, juiced
                                     1/3 cup honey
                                     1 teaspoon cinnamon
                                     1 pint pineapple coconut ice cream
                                     toasted coconut
                                     macadamia nuts
                                     maraschino cherries

                          1) In a bowl place pineapple, lime juice, honey and cinnamon. Mix and
                          let sit 30 min.
                          2) Meanwhile heat your grill pan or outdoor grill. Place pineapple in pan
                          and cook until seared.
                          3) Place pineapple in the pineapple shell. Put 2 dollops of ice cream on
                          top and place your toasted coconut, nut and cherries. Serve.
                           Note...you can double of triple this for a crowd.

Thursday, August 2, 2012

Peach Pizza with Basil and Blue Cheese


                       I'm a pizza lover. I could eat it everyday of my life without any complaints.
                  My children are the same way. I'll take it savory or sweet. This version happens
                  to be the best of both worlds. I've been making fruit pizzas for as long as I can
                  remember. When it's Summer I don't eat much meat and try to put fruit into -
                  everything. This recipe would work great with any stone fruit you have on hand
                  Experiment. You can also use any cheese that you'd like........

                                             
                                              Peach Pizza with Basil and Blue Cheese

                               1 pizza dough, (I got mine at Trader Joe's)
                               3 to 4 peaches, sliced
                               red onion, sliced...add as much as you'd like. I like a lot.
                               1/2 cup peach preserves
                               1 cup mozzarella, shredded
                               1/3 cup blue cheese
                               2 tablespoons honey
                               1/2 cup fresh basil
                               salt and pepper to taste

                      1) Preheat oven to 425 degrees. Prepare your dough and spread your peach
                       preserves on dough. Add mozzarella, peaches, onion and blue cheese.
                       Cook for 15 to 20 minutes or until done. Add basil and drizzle honey.
                       Note....I like to add extra onions and cheese peaches at the end for a fresh
                       touch.

                                         I hope you all are having a wonderful Summer.
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