Corn and Avocado Salad

Corn and Avocado Salad

small bag of frozen corn, thaw in lukewarm water and drain well
1 avocado, diced in small pieces
2 tsp lemon or lime juice
1 small onion, diced
1/4 cup Ranch dressing
1 tsp dried cilantro (or 1 Tbsp fresh)
1/2 tsp chili powder
1/2 tsp cumin, ground
salt and pepper to taste

Toss diced avocado with the juice to prevent browning. 

Combine with remaining ingredients.  Add more Ranch dressing if desired.

Serve cold.   Good side dish for a Mexican dinner.

Can also used flavored Ranch dressings and adjust seasonings.

Sweet Potato Fries

Sweet Potato Fries

3 medium sweet potatoes, peeled and sliced into strips
juice of one orange
2 Tbsp honey
1/8 cup oil
sea salt
black pepper

Cut potatoes in half, then into slices, and then cut those slices into strips.

Mix orange juice, honey and oil with a whisk to blend.  Toss sweet potatoes in the juice mixture and let sit for a few minutes while the oven preheats to 450.

Spread aluminum foil on baking sheet. Place sweet potatoes in a single layer, not touching on the foil.  Sprinkle with salt and pepper.  Bake 15 minutes, turn and bake 10 more minutes. 
If not browned enough, place under broiler for a few minutes.

These are not crispy fries - more like a roasted vegetable.  They did taste good though. 

Warm Fruit Salsa

Warm Fruit Salsa - (original recipe can be found here  )   This is my version.

2 cup cut up fruit (plum, peach, or  nectarine)
2 tsp dried cilantro (can use 3 or 4  Tbsp fresh)
4 tbsp diced onion
4 tsp cider vinegar
1/4 tsp hot sauce
1/4 tsp salt

Place cut up fruit in a skillet sprayed with oil.  Saute for 1 minute.  Add remaining ingredients and saute until heated through.

Serve with fish or chicken.

I broiled some frozen salmon filets topped with the rub mixture below.  I just spooned the rub on top of the salmon after it was cooked and let it set to melt the brown sugar.

2 tsp brown sugar
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp onion powder



I made this using peach for the fruit.  Looking forward to trying other fruits and some rubbed chicken soon.

Carmelized Brussel Sprouts and a super easy salad

Carmelized Brussel Sprouts - 4 servings
1 lb fresh brussel sprouts, rinsed and sliced
2 tsp olive oil
1 tsp minced garlic
2 Tbsp brown sugar

Heat oil in skillet over medium -high heat.  Add garlic and saute until fragrant.   Add brussel sprouts and cook , stirring occasionally, until wilted.  Reduce heat and top with brown sugar. Cover and let steam until the brown sugar has melted.  Stir well and serve.




Avocado, Onion and Tomato Salad - 4 servings

2 avocados, sliced
1/2 medium onion, cut into rings
1 or 2 tomatoes, sliced into 8 slices
Juice of a lime

Toss avocado with the lime juice - add a little salt if desired.
Lay 2 tomato slices on each plate.  Top with the onion rings.  Place avocado mixture on top. 

Freezer Corn

I found this recipe here - http://www.provident-living-today.com/How-To-Freeze-Corn.html
It looks like she has a lot of information about canning and freezing.

Here is my version of her recipe

8 cups corn shucked and cut off cob (this was 10 ears for mine batch)
1 tsp salt
2 Tbsp sugar
3 Tbsp margarine
1/2 cup water

 Shuck the corn, trim the ends if needed and remove the silks.

 I never like removing the silk and have not found an easy way to do so.  

 Cut the corn off the cob and measure out  8 cups.  Place in a saucepan with the other ingredients. 
Bring to a boil and let boil for 5 minutes. I stirred it occasionally.

Remove from heat and allow to cool.  Mine was cooled enough to be able to handle but was still pretty warm.
I measured 2 cups into quart freezer bags and got 3 bags.  I placed these in a larger zippered bag and put in the freezer.

The little bit remaining in the pan sure tasted yummy!  Looking forward to having some of this in the next few weeks.

Mexican Beef Salad

This salad is a revision of one I got from Weight Watchers.

8 cups lettuce, bite size pieces
4 Roma tomatoes, sliced
8 ounces deli roast beef, shaved and cut into strips
2 avocadoes, sliced
1 can black beans, rinsed and drained well
1 medium onion, diced
1/4 cup lime juice
2 Tbsp olive oil
2 Tbsp water
1/2 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp hot sauce
fresh cilantro, optional

Divide lettuce among 4 dinner plates.  Top with tomato slices, roast beef and avocado.
Mix together the lime juice, olive oil, water, garlic, cumin, salt, and hot sauce.  Stir in beans and onions.  Divide bean mixture (with all the juice) between the 4 plates, spooning on top of the lettuce. 
Top with the cilantro if desired.

Serve with warm tortilla or tortilla chips.

Broiled Tomatoes and Roasted Green Beans

Broiled Tomatoes with Provel Cheese

4 roma tomatoes
salt and pepper to taste
Provel cheese, shredded

Preheat broiler.   Slice tomatoes about 1/4 inch thick.  Spray oil on baking sheet (I use aluminum foil and spray it). 
Lay tomato slices on baking sheet in single layer.  Sprinkle with salt and pepper to taste.  Place provel cheese on top of each slice.
Broil until cheese is melted and starting to brown.

I think they taste better it you let them cool a little before eating.


Roasted Green Beans

1 lb green beans, trimmed and cleaned
olive oil
salt
pepper
garlic powder
basil

Preheat broiler.  Cover baking sheet with foil and spray with oil.
Toss green beans with a little oil and seasonings to taste.
Spread green beans on baking sheet.   Roast until crisp tender.


Spread in a