New Collectioin

Angel Hair Pasta Salad

angel hair pasta ( cooked and drained )
diced tomatoes
diced green onion
broccoli ( cooked and drained) I used the steamer bag

garlic pepper ( to taste )

garlic salt ( to taste )

parmesan cheese

Italian dressing ( to coat well )

Mix together, put in refrigerator to cool.

Easy Macaroni Salad with Ham

2 cups elbow noodles
1/2 cup cubed chedder cheese

1/2 cup cubed ham
1/2 cup mayonnaise
1 tablespoon mustard

Cook, drain and rinse macaroni and put in fridge while you dice up cheese and ham.

Mix together cold macaroni, cheese, and ham in a bowl. In a separate bowl mix mayo and mustard. (If it is too tangy you can add a teaspoon of sugar. Mix it all together and chill or serve immediately.

I sometimes use Shrimp instead of ham.

Sweet Corn Fritters

2 ears fresh corn (2 cups kernels) or 1 can drained sweet corn
½ cup flour
1/3 cup cornmeal
1 teaspoon salt
½ teaspoon baking powder
½ cup milk
1 egg
4 tablespoon olive oil
1 tablespoon butter

Remove husks and silk from corn. With a sharp knife, slice the kernels off each cob into a bowl , you should have about 2 cups kernels. In a separate bowl, sift together flour, cornmeal, salt and baking powder. Make a 'well' in the center of the flour mixture. Crack the egg and pour the milk into the well. Briefly whisk with a fork and then whisk into the flour until just combined. With a spatula, fold in corn kernels.

Heat a nonstick skillet over medium/low with 2 T olive oil. Add tablespoon butter. When the oil is hot, spoon batter into skillet to make 2 inch fritters. Cook 3 minutes until the sides of each fritter is beginning to cook, then flip and cook another 3 minutes. Remove to a plate lined with paper towels to drain. Add more oil if necessary before making more batches.

Okra Patties

1 lb okra, chopped fine
1/2 cup onion, chopped fine
... 1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1 egg
1/2 cup flour
1 teaspoon baking powder
1/2 cup cornmeal
bacon grease (for frying) or oil (for frying)

Combine okra, onion, salt, pepper, water, and egg and mix well.

Mix flour, baking powder, and cornmeal and add to okra mixture, mixing well.

Heat oil to medium-high, drop okra by heaping tablespoons into hot oil and cook until brown on both sides.

Grilled Corn, Avocado and Tomato Salad

1 pint grape tomatoes
1 ripe avocado
2 ears fresh sweet corn
2 tablespoons fresh cilantro, chopped
For the honey lime dressing:
Juice of 1 lime
3 tablespoons vegetable oil
1 tablespoon honey
Sea salt and fresh cracked pepper, to taste
1 clove garlic, minced
Dash of cayenne pepper
To prepare the salad:

* Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and 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.

To prepare the honey lime dressing:

* Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

* Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocado.

* Let the salad set 10 to 15 minutes to let flavors combine.