Mexican Grilled Corn

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 10 ears corn
• 1 green bell pepper
• 1 red bell pepper
• 1 medium onion
• 1 (8 ounce) can diced green chilies
• 1 (8 ounce) package cream cheese
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 garlic cloves, minced

Recipe

• 1 grill corn until golden brown.
• 2 while corn is cooling dice your peppers and onion.
• 3 once the corn has cooled down cut the kernels off the cobb and put in a large sauce pan.
• 4 add all ingredients except cream cheese.
• 5 after the vegetables have cooked about 5 min add cream cheese and cook until creamy.

My Parmesan Topping

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 6
• 1/3 cup parmesan cheese
• 1/2 teaspoon table salt
• 1/2 teaspoon garlic powder

Recipe

• 1 combine all ingredients in a small container with a lid.
• 2 put the lid on.
• 3 shake! a lot!

Summer Stew

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 4 large garlic cloves, minced
• 1/2 red bell pepper, chopped (no so coarsely, not so fine)
• 4 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1/4 teaspoon hot pepper flakes (or to taste)
• 1 medium eggplant, unpeeled, cut into diced
• salt and pepper
• 1 lb ripe tomato, diced
• 1/2 cup water
• 1 (15 ounce) can chickpeas, drained (or two cups cooked chickpeas)
• 3/4 lb green beans, trimmed and cut into 1 inch pieces
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 heat the oil in a heavy stew pan. add the onion and saute over medium heat for about 5 minutes, until it begins to brown.
• 2 add the garlic, pepper, cumin, tumeric and pepper flakes. cook for one minute, stirring.
• 3 add the eggplant to the pot. sprinkle with salt and pepper. cook over low heat, constantly stirring, until the eggplant is covered in the spices.
• 4 add the tomatoes and bring the mixture to a boil.
• 5 add the water, stir it into the mixture.
• 6 cover, simmer over low heat, stirring often, for about 20 minutes.
• 7 add the chickpeas and the green beans.
• 8 simmer for 10-20 minutes more until everything is tender and the stew is thick.
• 9 taste and adjust for seasoning.
• 10 serve hot, sprinkled with the cilantro.

Pineapple Almond Cheese Spread

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 4 cups sharp cheddar cheese, shredded
• 1/2 cup mayonnaise
• 1 tablespoon soy sauce (or more to taste)
• 2 (8 ounce) cans crushed pineapple (packed in juice, but drained)
• 1 cup toasted almond, chopped
• 1/2 cup green bell pepper, finely chopped (or your choice of color)
• 1/4 cup green onion, minced (or chives)
• seasoning, of your choice garlic powder, etc
• celery ribs or assorted cracker

Recipe

• 1 beat together cream cheese, cheddar cheese, mayonnaise, and soy sauce until smooth. stir in pineapple, almonds, bell pepper and green onion or chives.
• 2 use to stuff celery stalks or heap in a bowl surrounded by assorted crackers, with a knife for spreading. serve at room temperature.

My Pesto

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 4 cups basil, fresh and tightly packed
• 1/2 cup olive oil
• 2 teaspoons garlic, minced
• 6 sprigs parsley
• 1/4 cup pine nuts (can make without)
• 1/2 cup parmesan cheese or 1/2 cup romano cheese

Recipe

• 1 whirl in food processor well.

Prawns With Gorgonzola Cheese

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 10 large prawns, shelled, deveined and butterflied
• 2 tablespoons butter
• 1 garlic clove, finely minced
• 1 1/2 tablespoons fresh lemon juice
• 1/4 cup gorgonzola, crumbled
• fresh parsley, minced, for garnish

Recipe

• 1 saute prawns quickly in the butter and garlic until they turn opaque. do not overcook.
• 2 add the lemon juice and gorgonzola and stir until creamy.
• 3 garnish with the parsley and serve immedietly.

Salmon With Coriander Rub And Lime Cream

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 1/4 cup coriander seed
• 4 teaspoons cumin seeds
• 6 tablespoons extra virgin olive oil, plus additional for brushing
• 4 large garlic cloves, pressed
• 2 3/4 teaspoons finely grated lime peel, divided
• 6 ounces skinless salmon fillets (each about 1 inch thick)
• 9 tablespoons sour cream
• 3 tablespoons fresh lime juice
• chopped fresh cilantro

Recipe

• 1 toast coriander and cumin seeds in heavy medium skillet over medium-high heat until slightly darker in color and very fragrant, stirring often, 3 to 4 minutes. transfer seeds to medium bowl; cool. using spice mill or mortar with pestle, grind seeds to medium consistency (not powder). pour seeds into 13x9x2-inch glass baking dish. add 6 tablespoons olive oil, garlic, and 2 teaspoons lime peel. whisk to blend. add salmon to oil-spice mixture in dish. turn to coat. cover and chill at least 1 hour and up to 3 hours, turning salmon occasionally.
• 2 position rack in top third of oven and preheat to 450°f brush heavy rimmed baking sheet with oil to coat. working with 1 fillet at a time, brush off enough excess spices to leave thin coating. arrange fillets on prepared sheet, spacing 2 inches apart. sprinkle with salt and pepper. roast fillets until just opaque in center, about 7 minutes.
• 3 meanwhile, whisk sour cream, lime juice, and remaining 3/4 teaspoon lime peel in medium bowl to blend. season lime cream to taste with salt and pepper.
• 4 arrange fillets on platter. sprinkle each generously with chopped cilantro. serve with lime cream.