Creamy Corn Salad

Summer is known for corn, tomatoes, peaches...everything fresh! I seem to buy an abundance of fresh fruits and veggies and sometimes can't figure out what to do with them all. This was the case this week when I had tons of corn and tomatoes. Instead of snacking on chips or cookies, I would prefer something a little healthier. I decided that a cold corn salad would be good. Its super easy and can even be made with canned corn. I sort of looked at a few recipes and made it my own.

Ingredients

4 cobs of corn, cut kernels into bowl
2 plum tomatoes, seeded and diced
1/4 cup mayonaise
salt and pepper to taste
1 T fresh dill (optional)

Cut kernels off of cobs and mix with remaining ingredients. You may need to add more salt and pepper after it sits for a while. I also added a splash of rice vinegar to give a little added flavor.

Parmesan Crusted Salmon

One thing that I enjoy doing is reading food blogs, food magazines, cookbooks, and anything food. I really like finding different ways to cook some of my favorite foods. How Sweet Eats is a food blog that I just recently found and they have some really fantastic recipes. This salmon recipe was fantastic, healthy, and quick...serve it up with some roasted veggies and brown rice and call it a meal. I did change up the name because I think I would use parmesan cheese versus asiago (that they used).

Ingredients

1 lb salmon
1/4 cup plain greek yogurt
1 T dried parsley (or fresh)
3 T grated parmesan cheese
1/2 T chopped garlic
1 T chopped shallot
salt and pepper to taste

Preheat oven to 400

Sprinkle salmon with salt and pepper. In a bowl, mix yogurt, parsley, cheese, garlic, and shallot. Spread over top of salmon. Bake until fish flakes...about 15 min.

** Spray bottom of baking dish with cooking spray to keep salmon from sticking

Mascarpone and Lemon Gnocchi...with scallops

As you know I sort of love the Food Network!! I don't get to watch my favorite cooking shows nearly as much as I'd like due to my little loves, but occasionally I'll watch a little while they nap. I watched Giada the other day, who by the way is one of my favorite chefs, and she was making "Mascarpone and Lemon Gnocchi". I love gnocchi but I've never had the courage to make it...until now. This was a light little dumpling with a fresh lemon flavor and a mix of parmesan cheese.  The original recipe called for a sauce of olive oil and basil. I didn't think I would like that very much so I browned some butter and tossed the gnocchi in that afterwards...added a nice nutty flavor.

I decided to serve it with pan seared scallops and roasted asparagus...it was delicious. The recipe calls for quite a bit of parmesan cheese...I think next time I may cut back a little bit (I adjusted the recipe below to reflect less cheese). Don't get me wrong...I LOVE parmesan cheese, but it was almost over powering. Anyways, I hope you enjoy!!!

Ingredients 1 Cup mascarpone, at room temperature (8 ounces) 1 Large egg, at room temperature 1 Large egg yolk, at room temperature 1/4 tsp ground nutmeg 2 Large lemons, zested 3/4 Cup grated Parmesan  1 tsp kosher salt 3/4 Cup all purpose flour, plus extra for forming the gnocchi 1/2 Cup grated Parmesan, for serving Directions For the gnocchi: In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt. Using a hand mixer, beat on medium speed until light and fluffy, about 1 minute. Gradually beat in 3/4 cup flour until the mixture forms a soft dough. Sprinkle a pie pan or rimmed baking sheet with flour. Using 2 small spoons, drop 1 teaspoon sized pieces of dough into the pie pan. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes. Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnocchi. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Drain and place in a large serving bowl. For the sauce: In a small saucepan, brown 4 T of butter...toss gnocchi in butter before serving. Add the cheese to the gnocchi and gently toss until coated.

Coconut Curry Shrimp

 I have never made a curry dish before but saw this one on 5 Ingredient Fix (Food Network) and thought that I'd give it a try. It was delicious!!! I followed the recipe pretty much exactly except I added 2 garlic cloves, minced. You could use chicken if you don't like shrimp or have an allergy. I served it over jasmine rice and it was a very fulfilling and inexpensive dish! ENJOY!!!


Ingredients:

1 can unsweetened coconut milk
1 T fresh lime juice
1 T curry powder
2 tsp minced ginger
2 garlic cloves, minced
1 lb shrimp, peeled and deveined
salt and pepper to taste
lime wedges, for serving
jasmine rice

Baked Spinach

I'm not sure where this recipe came from to be honest...I think my aunt but I'm not sure. Who cares...its FANTASTIC!!! I've served it before to people who hate spinach and they love it...I've also served it to my kids and they love it!! It's very easy and inexpensive. I've used 2 boxes of chopped spinach but I've also used 1 box of chopped spinach and 1 box of frozen creamed spinach...both turned out great. I always add a little garlic powder. ENJOY!!!

2 packages frozen chopped spinach, thawed and drained
1 16oz pkg small curd cottage cheese
1 egg
2 T sour cream
3 T melted butter
3/4 cup parmesan cheese
Salt and Pepper to taste
Mozzarella cheese (optional topping)

Thaw and drain spinach (make sure all water is squeezed out). Combine remaining ingredients and put in a 9X9 baking dish. If you are using cheese, sprinkle over top. Bake on 375 for 35 minutes. Let stand for 5 min after baking to set.

Drunken Pork Tenderloin

This is one of my all time favorite meals. Originally the recipe came from Atkins Park Tavern in Vickery; however, they closed down and published their recipe.  Waylin and I had our rehearsal dinner here and this was one of the favorites!!!! I still serve it just like they did with cheese grits and steamed broccoli. I hope you enjoy it as much as I do :-)

Ingredients

• 3/4 Cup low sodium chicken broth
• 1/2 Cup Bourbon
• 1/2 Cup teriyaki sauce
• 1/2 Cup teriyaki glaze
• 1/2 Cup low sodium soy sauce
• 3/4 Cup packed light brown sugar
• 3 shallots, minced
• 1/2 Cup heavy cream
• 2 sprigs of rosemary
• 1 1/2 lb pork tenderloin, cleaned, cut into 1/2 inch piece, pounded out to 1/4 inch
• 1 Tbsp Olive oil

Directions

1. Mix chicken broth, teriyaki glaze and sauce, rosemary, shallot, bourbon, brown sugar, and soy sauce until incorporated. Place olive oil in sauté pan on medium high heat. Carefully place pork slices in oil for one minute. Turn. Cook one minute. Add sauce mixture to pan, reduce for two minutes. Add cream and reduce for one minute. Remove pork to serving dish or plate and pour sauce over. * Serve with grits

Linguine with scallops, tomatoes, and fresh basil

Kroger was having a sale on bay scallops so I picked some up not knowing what I'd do with them. On the back of the package there was a recipe that sounded good...I tweaked it a little. The final dish had a slight hint of seafood from the scallops and was very fresh because of the lemon, tomato, and basil. It was great!

Ingredients
1 lb bay scallops (small scallops)
2 T garlic with sun dried tomato (Publix sells this in the fresh produce section)
Juice of 1 lemon
1/4 cup white wine
3 T salted butter
2 small tomatoes, diced
1/2 lb linguine, cooked

Sauté scallops in garlic and 1 T olive oil. After 2 min add the juice of the lemon, wine, and butter. Once scallops are cooked and sauce is reduced, about 3 min, add tomatoes and cooked pasta. Mix until heated through. Serve with chopped basil and Parmesan cheese. Enjoy!!!