Tomato Stack Salad with Corn and Avocado

All I can say is TRY THIS!!!

• Ingredients
• 
  
• 2 bacon slices, halved 
• 1/4 cup low-fat buttermilk
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh basil
• 2 tablespoons canola mayonnaise 
• 2 teaspoons cider vinegar
• 1 garlic clove, minced
• 1/2 teaspoon freshly ground black pepper, divided
• 2 ears shucked corn 
• Cooking spray
• 2 large beefsteak tomatoes, cut into 8 (1/2-inch-thick) slices total
• 2 globe tomatoes, cut into 8 (1/2-inch-thick) slices total
• 1/8 teaspoon kosher salt
• 1/2 ripe peeled avocado, thinly sliced 
• 4 teaspoons extra-virgin olive oil 

Preparation

1. 1. Preheat the grill to high heat.
2. 2. Heat a large nonstick skillet over medium heat. Add bacon to pan; cook 8 minutes or until crisp, tossing occasionally to curl. Drain bacon on paper towels.
3. 3. Combine buttermilk and next 5 ingredients (through garlic), stirring with a whisk. Stir in 1/4 teaspoon pepper.
4. 4. Coat corn with cooking spray. Place corn on grill rack; grill 8 minutes or until well marked, turning occasionally. Remove from grill; cool slightly. Cut corn kernels from cobs.
5. 5. Sprinkle tomato slices evenly with salt. Alternate layers of tomato and avocado on each of 4 plates. Scatter corn evenly onto plates. Drizzle each tomato stack with about 1 1/2 tablespoons dressing and 1 teaspoon oil. Sprinkle remaining 1/4 teaspoon black pepper over salads; top each salad with 1 bacon piece.

Cooking Light

Grilled Lemon Chicken Skewers with Satay Dip

The satay sauce is what makes this dish!  Once again a bit hit at the beach!!!

Ingredients

• 3/4 cup freshly squeezed lemon juice (4 lemons)
• 3/4 cup good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
• 2 pounds boneless chicken breasts, halved and skin removed
• Satay Dip, recipe follows

Directions

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Satay Dip:

1 tablespoon good olive oil

1 tablespoon dark sesame oil

2/3 cup small-diced red onion (1 small onion)

1 1/2 teaspoons minced garlic (2 cloves)

1 1/2 teaspoons minced fresh ginger root

1/4 teaspoon crushed red pepper flakes

2 tablespoons good red wine vinegar

1/4 cup light brown sugar, packed

2 tablespoons soy sauce

1/2 cup smooth peanut butter

1/4 cup ketchup

2 tablespoons dry sherry

1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.

Gazpacho

Want a refreshing summer meal?  Try this...it's amazing.  Once again, thanks to Kate and John for a DELICIOUS treat.  You truly spoiled us!!

Ingredients

• 1 hothouse cucumber, halved and seeded, but not peeled
• 2 red bell peppers, cored and seeded
• 4 plum tomatoes
• 1 red onion
• 3 garlic cloves, minced
• 23 ounces tomato juice (3 cups)
• 1/4 cup white wine vinegar
• 1/4 cup good olive oil
• 1/2 tablespoon kosher salt
• 1 teaspoons freshly ground black pepper

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice

Amazing!  Thanks to Kate and John for introducing us to this delicious treat at the beach!!!

Ingredients

Salsa:

• 1 mango, peeled and finely diced
• 3 scallions, sliced
• 5 basil leaves, julienned
• 1 lime, juiced
• Kosher salt and freshly ground black pepper

Shrimp:

• 2 fresh jalapenos, sliced
• 3 cloves garlic, thinly sliced
• 1/2--inch piece ginger, peeled and grated
• 2 tablespoons dark brown sugar
• 2 tablespoons soy sauce
• 1/2 lime, zested
• 1/4 cup coconut milk
• Small handful basil leaves, torn
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 15 grinds pepper
• 1 pound peeled, deveined shrimp
• Lime Jasmine Rice, recipe follows

Directions

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.

For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.

Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.

Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.

Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.

Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.

Lime Jasmine Rice:

1 cup jasmine rice

3/4 cup coconut milk

3/4 cup water

Pinch salt

1/2 lime, zested

Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

Yield: 2 to 4 servings

Recipe courtesy Dave Lieberman

Santa Fe Salad with Chile Lime Dressing

Ingredients

6 tablespoons low fat mayonaise
3 tablespoons cilantro
3 tablespoons water
3 medium scallions, minced
1 1/2 tablespoons lime juice
2 teaspoons sugar
1/2 teaspoons chili powder
15 ounces can black beans, drained and rinsed
1 1/2 cup frozen corn kernels, thawed (I personally like fresh corn - 2 ears and blanch for about 3 minutes)
2 cup grape tomatoes
1 medium sweet red peppers
8 cups romaine lettuce, cut into thick shreds

Directions

Mix first 7 ingredients together to make dressing. Set aside.


In a large bowl, layer remaining ingredients in order listed. Dress, toss, serve. Yields about 2 cups salad tablespoons dressing per serving.

Mama's Pound Cake

After experimenting with many different pound cake recipes, this is the BEST I've found...

Ingredients

• 1/2 pound (2 sticks) butter, plus more for pan
• 1/2 cup vegetable shortening
• 3 cups sugar
• 5 eggs
• 3 cups all-purpose flour, plus more for pan
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking powder
• 1 cup milk
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Paula Deen's Recipe

Garlicky Green Salad

Ingredients
2 heads Bibb lettuce, 1 large head red leaf lettuce or romaine
1/2 cup walnuts, coarsely chopped
5 tablespoons walnut oil, divided
1/2 teaspoons basil
1/2 teaspoons rosemary
1/2 cup vegetable oil
3 tablespoons white wine vinegar
3 cloves garlic, chopped
Salt to taste
Coarsely ground black pepper to taste
1 cup Parmesan cheese

Directions
•Tear the lettuce into bite-sized pieces

•Saute the walnuts in 1 tablespoon walnut oil mixed with basil and rosemary in skillet until toasted to taste.  Let cool and set aside.

•Combine remaining walnut oil, vegetable oil, vinegar, garlic, salt and pepper to make dressing.

•Toss lettuce, walnuts, dressing and cheese in large bowl.

•Serve immediately.

Savor:  the Brandywine Valley  Cookbook  (A collection of recipes from the Junior League of Wilmington,  Delaware)

Quick Tortellini and Spinach Soup

Ingredients

2 tablespoons olive oil
2 ounces pancetta, finely diced
3 cloves garlic, minced
1 medium onion, finely chopped
9 cups chicken broth
2 teaspoons dried Italian herb blend
9 ounces spinach or cheese tortellini
1 can (28 ounces) crushed tomatoes
8 ounces fresh spinach chopped
salt and pepper
1 cup grated Parmesan cheese

Directions


1.  Heat the olive oil in a stockpot over medium-high heat.  Add the pancetta, garlic and onion;  cook, stirring frequently, until lightly browned, 10 and 15 minutes.

2.  Add the chicken broth and Italian herbs.  Bring to a boil and stir in the tortellini.  Simmer uncovered until the tortellini is cooked, 10 to 12 minutes.  Stir in the crushed tomatoes and simmer another 5 minutes. Add the spinach and cook just until wilted, about 3 minutes.  Season to taste with salt and pepper.

3.  Ladle the hot soup into bowls and top with a liberal sprinkling of grated Parmesan.

Cold-Weather Cooking by Sarah Leah Chase

Cranberry-Orange Scones

What a beautiful way to start the day!!  Thanks to my sister, Karen.

Ingredients

2 cups unbleached all-purpose flour
1/3 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, chilled, cut into small pieces
1 cup fresh cranberries coarsely chopped (I used dried)
1 tablespoon grated orange zest
1 large egg
1 large egg separated
3/4 cup heavy or whipping cream

Directions

1.  Preheat the oven to 400 degrees.  Grease a baking sheet or line it with parchment paper.

2.  Place the flour, 1/3 cup sugar, baking powder, salt and butter in a food processor and process until  the mixture resembles coarse crumbs  Transfer to a large mixing bowl.  Stir in the cranberries and orange zest.

3.  Lightly beat the whole egg and egg yolk together in a small bowl.  Whisk in the cream until blended.  Add to the flour mixture and stir until the dough begins to hold together.

4.  Turn the dough out onto a lightly floured surface and knead gently until smooth.  Roll out the dough 1 inch thick.  Cut into triangles.

5.  Beat the egg white until just foamy and brush over the top of each scone with a pastry brush.  Sprinkle the scones lightly with remaining 2 tablespoons sugar (optional)  Bake until puffed and light golden brown, (15-20 minutes).

Cauliflower Soup

I know it is summer and over 100 degrees, but I made this soup and we ate it chilled.  MMMM........very refreshing.

Ingredients
1 medium onion
2 cloves garlic
1 tablespoon butter
4 cups chicken stock
1 large head of cauliflower, chopped
2 large potatoes, peeled and chopped
1 bay leaf
1 cup milk or cream
1/4 cup grated carrots
salt and pepper to taste
parsley for garnish


Directions
In a large saucepan, cook onion and garlic in butter until onions are translucent.  Add chicken stock, cauliflower, potato, and bay leaf.  Bring to a boil.  Reduce heat and simmer for about 30 minutes or until vegetables are tender.  Discard bay leaf.  Process soup in a blender or food processor until smooth.


Return to saucepan.  Stir in milk and grated carrots.  Simmer 5-10 minutes or until carrots are tender.  Adjust seasoning to taste.  Garnish with parsley.  Stir in grated parmesan if desired.

Chipotle Pork

• 
  

Delicious!!!!

• Ingredients

• 1/2 cup chopped onion 
• 1 1/2 tablespoons honey
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 9 large garlic cloves, peeled 
• 3 chipotle chiles, canned in adobo sauce
• 1 lime 
• 2 tablespoons olive oil, divided 
• 1 (1 1/4-pound) boneless pork shoulder (Boston butt), trimmed 
• 3/4 teaspoon kosher salt
• 1/2 cup fat-free, lower-sodium chicken broth

1. Directions

1. 1. Combine first 6 ingredients in a food processor; pulse until finely chopped. Peel and section lime over a bowl, catching juices; discard peel. Add lime juice, lime sections, and 1 tablespoon olive oil to food processor; process until smooth. Scrape the chipotle mixture into a zip-top plastic bag. Add pork; seal. Marinate in refrigerator 1 hour.
2. 2. Preheat oven to 325°.
3. 3. Heat a small Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl. Remove pork from bag; reserve marinade. Sprinkle pork with salt. Add pork to pan; sauté 8 minutes, browning on all sides. Remove pork from pan. Add broth and reserved marinade to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan; cover and bake at 325° for 2 1/2 hours or until pork is fork-tender. Shred pork; toss with sauce.