Friday, August 24, 2012
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 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 )
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
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
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
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
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
I hope you all are having a wonderful Summer.