Fresh Corn and Avocado Salsa

Servings: 10

4 ears Sweet Corn
2 whole Very Firm Avocados, Diced
1/2 Red Onion, Diced
1/2 Jalapeno, Seeded And Finely Diced
1/2 Hot Chili Pepper, Seeded And Finely Diced
1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1 teaspoon Sugar (optional)

Preparation Instructions

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Fresh Corn Casserole

Cook Time: 45 Minutes
Servings: 6

8 ears Of Corn (Still In The Husk)
⅔ cups Heavy Cream
3 Tablespoons Butter (salted)
½ teaspoons Salt To Taste
Ground Pepper To Taste

Preparation Instructions

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350º for 30 to 45 minutes or until thoroughly warmed through.

Red Velvet Cupcakes

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 1/2 tablespoons cocoa powder
2 ounces water
2 ounces of red dye/food coloring
1 cup of buttermilk
1 teaspoon vanilla extract (or a little touch more for flavour)
1 teaspoon white vinegar (make sure it’s just 1 teaspoon!)
1 teaspoon baking soda

1. Preheat the oven to 375°F. Prepare cupcake tins as directed in this recipe – mini muffin tray or regular muffin tray fine.

2. Cream butter and sugar until fluffy.

3. Add eggs and blend well.

4. Make a paste of cocoa and food coloring and add to the butter mixture.

5. Sift flour and salt together into this mixture.

6. One at a time, add the following ingredients: buttermilk, vanilla, and water.

7. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it’s incorporated, but don’t beat it.

8. Pour the batter into the cupcake tins. Bake for 25-30 minutes, until the cake springs back when touched.

9. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

Frosting…

12 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
4 cups powdered sugar

Use an electric mixer to beat cream cheese, butter and vanilla extract together in a large bowl. Beat until smooth. Add powdered sugar 1 cup at a time, beating until smooth after each addition.

Perfect Potato Salad

Ingredients
•FOR THE DRESSING:
•2 cups Light Mayonnaise
•⅔ cups Buttermilk
•1-½ teaspoon Dried Parsley
•1 teaspoon Salt

•1-½ teaspoon Dried, Minced Onions
•1-½ teaspoon Garlic Salt
•1 teaspoon Seasoned Salt
•1 teaspoon Ground Black Pepper
•2 Tablespoons Yellow Mustard

•FOR THE SALAD:
•5 pounds Potatoes (I Prefer Yukon Gold)
•1 cup Sliced Olives
•10 whole Hard Boiled Eggs, Diced

For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.

Peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right.

Note: For perfect hard-boiled eggs, place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely. Unpeeled eggs can be refrigerated for up to 1 week.

Grilled Corn on the Cob

This reminds me of the corn from the State Fair!

Serves 4

• 4 ears of corn
• Oil, for grates
• 1 tablespoon butter, cut into 4 pats
• Coarse salt and ground pepper
• Chili powder or paprika

Directions

1. Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place ears in a large bowl or pot; cover with cold water. Let soak 10 minutes.
2. Preheat grill to high; lightly oil grates. Drain corn. Arrange ears on grill. Cover and cook, turning occasionally, using tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes. Remove ears from grill. Holding bottom of hot ears with a towel, peel back husks and, with a knife, coat kernels with butter. Season corn with salt, pepper, and chili powder or paprika. Serve.

Fried Chicken

Pioneer Woman’s Buttermilk Fried Chicken

recipe from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl by Ree Drummond

There are a few secrets that I learned from Ree. The first is the buttermilk bath overnight (no, not you, the chicken). Second, mixing the flour with a bit of the buttermilk makes the breading a little shaggy, which is perfect for maximum crispiness volume. Lastly, baking the chicken after frying ensures that the chicken is cooked through without burning the skin.

serves 6-8 hungry ranch hands (halve recipe if you you’re feedin’ normal city folk)

2 cut-up fryer chickens
1 quart plus 1/4 cup buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt (like Lawry’s)
2 teaspoons black pepper
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon cayenne pepper
1/4 cup milk
canola or vegetable oil for frying

1. In a large bowl (or 2 freezer bags) add the chicken with 1 quart buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.

2. Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.

3. Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn. Keep in mind chicken will finish cooking in oven.

4. Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 10-15 minutes, until chicken cooked through.

Mojito Sparkler

6 fresh mint leaves
1-1/2 to 2 jiggers (2 to 3 ounces) gold rum
1 teaspoon lime juice
2 teaspoons superfine sugar
Ice
Club soda

Directions
1. Crush leaves in the bottom of a tall glass. Pour in rum, lime juice, and sugar. Add ice, stir and top with club soda. Makes 1 serving.

Nutrition Facts
Servings Per Recipe 1 serving Calories 161.2

Funnel Cake

This is the county fair type funnel cake recipe. Light and fluffy, this gets dusted with powdered sugar and served hot for a fun and tasty treat.

1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder

Directions:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.

Strawberry Hand Pies

Mmmm strawberry pie! With these hand pies, you get the effect of the pie without the mess! Great for picnics.

2 cups sliced fresh strawberries (about 1 pound)
2 tbsp all-purpose flour
1/2 cup sugar, plus more for sprinkling
1 tsp grated lemon zest
2 circles refrigerated pie dough (homemade or if store bought, not in a pie dish, like pillsbury)
1 egg, lightly beaten
1 tbsp milk

Preheat oven to 375 degrees.

In a small saucepan over medium heat, combine strawberries, flour, sugar, and lemon zest. Cook about 10 minutes, until mixture thickens, stirring often. Set aside to cool.

On a lightly floured surface, use a rolling pin to roll out the circles of pastry dough. Cut the edges of each to form a large square. Cut each into quarteres. Place 4 on greased baking sheet. Spoon mixture on four of the squares, leaving a border around the edges. Brush edges with egg and top with another square. Use a fork to seal edges and create decorative border. In the center of the hand pie, use a fork to create a vent. Brush with milk and sprinkle with sugar.

Bake 30 minutes, rotating once, until golden brown. Cool on wire rack.

4 servings.

So California Grilled Chicken

Makes 6 servings.

This is a Southern California version of sweet & sour chicken, marinated and grilled with a little extra spice. For maximum team karma you should use locally-grown, organic ingredients, utilize recyclable products, and leave no footprints in the parking lot.

The Marinade: 2 oranges 2 lemons 2 limes 1 teaspoon Coriander ½ teaspoon Dried Red Pepper Flakes 2 tablespoons olive oil 4 tablespoons wildflower honey

The Rest: 6 boneless, skinless chicken breast halves Salt & Pepper

To make the marinade, finely shred the zest from the citrus ingredients, then squeeze the juice from each fruit. In a shallow dish just large enough to hold the chicken in a single layer, stir together the citrus and remaining marinade ingredients. You should set aside about 4 tablespoons of the marinade to glaze the chicken while grilling.

Flatten each chicken breast to an even thickness of about ¾ inch (a good way is to gently pound chicken in plastic wrap). Season the chicken on both sides with salt & pepper. Add the chicken to the marinade and turn to coat both sides. Cover and refrigerate, turning occasionally, for 1-4 hours, or as long as it takes to get to the tailgate and get set up.

Grill the chicken over the hottest part of the grill, turning once or twice and brushing with the reserved marinade, at least 5 minutes per side. Turn the chicken to obtain a criss-cross effect on each side.

Serving Option: I usually serve cut into lengths, with fresh cilantro, homemade salsa and/or guacamole, black beans and flour tortillas, warmed on the grill.

A little good Southern California Karma never hurts anyone. This recipe is healthy enough to offset the first 2 margaritas...

Crunch Cole Slaw

Steel City Crunchy Cole Slaw
Judy from Pittsburgh

2 bags angel hair coleslaw or you can use regular coleslaw if not available.
2 bags oriental flavor Ramen noodles uncooked and crushed
2 cups fresh broccoli flowerettes
1 cup sliced almonds
1 cup sunflower seeds
1 bunch green onions chopped

Dressing:
1 cup canola oil
1/2 c white vinegar
1/3 c sugar
2 pkgs. flavoring from Ramen noodles

Mix dressing and chill.

Toss all salad ingredients together. Just before serving add dressing and
mix well. Do not add crushed noodles until ready to serve.

Mojito Makeover

In general, the Mojito is already a better choice when it comes to calories, but the talented folks at the trendy Chapel Hill restaurant Jujube show us how to serve up this Cuban drink with one smart substitution -- Splenda syrup instead of simple syrup. Make your own by dissolving 2 packets of Splenda into an ounce of water or purchase Da Vinci's Sugar Free Sweetener Syrup (available on amazon.com), and keep the bottle on hand for iced teas, coffees, and more.

2 ounces light rum
1 ounce Splenda syrup, Da Vinci's Sugar Free Sweetener Syrup
1 ounce lime juice
7 mint leaves
Splash of club soda

In a shaker, muddle mint leaves and a lime wedge. Add ice and other ingredients and shake. Pour into tall glass and top with soda.

Calories: 140

Blended Raspberry Cocktail

Let ice be your ally this summer. By blending drinks with fruity flavors you ultimately consume fewer calories, says Giancoli. Another sip tip: Using tall glasses (10 ounces and above) means you'll refill -- and fill up on calories -- less often.

1/2 cup ice or several ice cubes
8 ounces Minute Maid Light Raspberry Passion
1 1/2 ounces vodka


Combine ingredients in a blender. Garnish with several fresh raspberries.

Calories: 115

Bean Dip

2-3 tablespoons butter
2 cloves garlic {minced}
1/2 onion chopped fine
2 cans black beans {drain & rinse}
1 can corn {drain}
1 8 oz package cream cheese
1 bottle bronco bob's roasted raspberry chipotle sauce {@ Target by the bbq sauces}
1 small can green chilies
1 small can sliced olives

Mix butter, garlic, and onion together. Spread on bottom of deep 9x13 dish. Layer with black beans, corn, cream cheese, 1/2 the chipotle sauce, green chillies, olives, cheese, and then the rest of the sauce.

Bake at 350 degrees for 25 minutes.

Serve hot with tortilla chips.

Use any leftovers in soft tacos or burritos the next day!

Fruit Dip

ingredients:

2 pkgs cream cheese softened.
-if you need to soften the cream cheese, put it in a microwave safe dish, and pop it in for 30 seconds. it will be perfectly soft.

1 cup brown sugar
1 small package white chocolate pudding mix
16 ounces vanilla yogurt

Mix all four ingredients together till smooth with no lumps. Refrigerate until time to serve.

Serve with fruit, best choice - strawberries & fuji apples.
To keep your apples from turning brown, dip them quickly in lemon juice.

Strawberry Cream Freeze

1 pkg (8 oz) cream cheese, softened
1 cup cold milk
1 pkg (3.4 oz ) JELL-O Vanilla flavored instant pudding
1 1/2 cups thawed Cool Whip
20 Nilla Wafers, coarsely broken
3 cups fresh strawberries, sliced, divided
1/2 cup strawberry ice cream topping
1 Oreo Pie Crust (6 oz)

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min.

Stir in cool whip, wafers and 1 cup berries. Swirl in ice cream topping.

Spread into crust. Freeze 6 hours or until firm. Remove dessert from freezer 15 minutes before serving. Garnish with remaining berries.

Makes 8 servings.

Simple Coleslaw

16 oz bag of coleslaw mix
½ Cup mayonnaise or miracle whip
2 Tablespoons sugar
1 Tablespoon Dijon Mustard
1 teaspoon honey

Pucker-up Martinis

1 can (12 oz) frozen lemonade concentrate, thawed

2 cups cold water

6 oz vodka

2 cups ice cubes

Garnish: lemon slices

Stir lemonade concentrate, water and vodka in a small pitcher. Add ice, stir.

Strain into martini glasses. Garnish with sliced lemon.

Makes 5 cups

Per 4-oz serving: 126 cal

Lemon-Herb Butter-Basted Chicken

1 stick butter (1/2 cup)
1 1/2 tbsp lemon-herb chicken sauce mix, McCormick
2 tbsp lemon juice, ReaLemon
1 3 1/2-pound whole chicken, cut up
Garlic salt, Lawry's
Lemon pepper, Lawry's
Fresh herbs (such as sage, thyme, and tarragon) optional
Lemon slices (optional)


Rinse chicken pieces with cold water and pat dry. Season with garlic salt and lemon pepper.

In a small saucepan, melt butter over medium heat. Stir in sauce mix and lemon juice. Cook 1 minutes. Remove from heat; set aside.

Rinse chicken pieces with cold water and pat dry. Season with garlic and lemon pepper.

Preheat boiler. Place chicken on foil-lined sheet pan or broiler an. Place 6 to 8 inches from heat source. Cook about 15 to 20 minutes per side or until chicken is no longer pink and juices run clear (170 degrees), basting with butter mixture every few minutes until last 2 minutes of cooking. Discard remaining butter mixture. Serve as directed.

Grill method:
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place chicken on hot, oiled grill. Cook for 18 to 22 minutes per side or until chicken is no longer pink and juices run clear (180 degrees), basting with butter mixture every few minutes until last 2 minutes of cooking. Discard remaining butter mixture. Remove from grill.

Garnish with herb and lemon slices (optional). Serve hot.

KFC's Coleslaw

KFC's Coleslaw

This tangy coleslaw requires no preparation time and can be stored for days. KFC copycat recipes are always delicious. Give this copycat recipe a try today.

Ingredients
8 1/2 cup cabbage
1/3 cup carrot
1 teaspoon onion, chopped finely
3/4 cup buttermilk
1/2 cup mayonaise
1/4 cup milk
2 tablespoon lemon juice
1/2 teaspoon salt
2 1/2 teaspoon pepper
1/3 cup granulated sugar
Instructions
1. Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.

2. In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hours in the refrigerator