Monday, June 30, 2014


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Grilled Corn, Avacado and Tomato Salad 
with Honey Lime Dressing
from For the Love of Cooking

1 pint grape tomatoes
1 ripe avacado
2 ears fresh sweet corn
2 tbsp. fresh cilantro, chopped

Honey Lime Dressing
Juice of 1 lime
3 tbsp. vegetable oil
1 tbsp. honey
Sea salt and fresh cracked pepper, to tast
1 clove garlic, minced
Dash of cayenne pepper

Remove husks from corn and grill over medium heat for 10 min.  The corn should have some brown spots and be tender but not mushy.  Cut the corn off the cob then scrape the cob with the back of your knife to get the juices.  Set aside and let cool.  Slice the tomatoes in half.  Dice the avocado and chop the cilantro.

Honey Lime Dressing:
1.  Add all the dressing ingredients in a small bowl and whisk to combine.  Set Aside.
2.  Combine sliced tomatoes, avocado, cilantro and grilled corn with honey lime dressing.  Mix gently so everything is evenly coated.  Be careful not to mash the avocados.  Let the salad sit for 10-15 minutes to let flavors mingle.  Serve with tortilla chips or by the spoonful!

Another favorite...

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Mom's Famous Potato Salad
This is one of those old family recipes that has been handed down through the generations.  Every potato salad I'm served never is as good as Mom's.  

6-7 potatoes
3 hard boiled eggs
1/2 cup celery
1/2 cup onion
1/2 cup dill pickle

9 Tbsp. water
9 Tbsp. vinegar
3 Tbsp. sugar
3 eggs
3 tsp. Coleman's Dry Mustard
salt (to taste)
3 Tbsp. flour
Cool Whip
Miracle Whip

Boil potatoes.  Peel and cube after they cool.  Hard boil eggs for 10 minutes.  Mix potatoes, eggs, celery, onion, and pickle.  To make dressing mix water, vinegar, sugar, eggs, mustard, salt and flour.  Heat in microwave 2-3 min. until like pudding.  Add 1/3 of the mixture (save remaining mixture or double batch) to 1/3 cool whip to 1/3 miracle whip (1 cup each).  Gently toss all ingredients with dressing.  Top with sliced egg and paprika for decoration (if desired).  Chill for a couple of hours.

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