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Black Bean and Corn Salad

August 26, 2014

It’s that time of year that chilled salads, prepping at midnight and fast pan grilling rule my life.  This is one of my pantry salads which are essential.  You can substitute the pimentos with your luscious tomatoes from your garden, but right now I am just ordering tomato seeds to plant next month.  I did manage to top this beautiful salad with some fresh grilled grouper and dinner was done.

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Black Bean and Corn Salad

Ingredients

  • 1 Can Black Beans (drained and rinsed) *
  • 1 C. Corn (fresh or frozen)
  • 1/2 C. Pimentos (diced)
  • 2-4 Slices Red Onion (diced)

Preparation

  1. Mix all ingredients
  2. Add dressing and combine thoroughly
  3. Chill for at least 2 hours

Use any dressing of your choice but this one is great on a hot summer day.

Sweet Lime Dressing

Ingredients and Preparation

  • 1 t. Honey
  • Juice of 1/2 Lime
  • 1-1 1/2 T. Oil
  • Salt and Freshly Ground Pepper

Whisk together all of the ingredients. Salt and pepper to taste. Add the ingredients to the bowl and toss well. Refrigerate at least 2 hours.

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Serves: 2-4

Dinner in Ecuador

August 11, 2014

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 Heron with Iguana (Galapagos Islands)

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Magnificent Frigate (Galapagos Islands)

 

Dinner in Ecuador

“Menu”

Roasted Sliced Potatoes

Ecuadorian Shrimp Ceviche

Ecuadorian Peruvian Locro

Tomato Corn and Onion Salad

Beefsteak Tomatoes and Onion Salad

Baked Chicken Thighs with Garlic and Orange

Garlic Chicken Thighs and Drumsticks

Herb Roasted Fingerling Potatoes

Spanish Flan

Melon and Blueberry Fruit Salad in Rum Lime Sauce

 

 Roasted Sliced Potatoes

Ecuadorian Shrimp Ceviche

 Ecuadorian Peruvian Locro

Tomato Corn and Onion Salad

Beefsteak Tomatoes and Onion Salad

 Baked Chicken Thighs with Garlic and Orange

 Garlic Chicken Thighs and Drumsticks

 Herb Roasted Fingerling Potatoes

 Spanish Flan

 Melon and Blueberry Fruit Salad in Rum Lime Sauce

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Pristine Beach (Galapagos Islands)

 

 

 

Lemon Tart with Coconut Crust

August 1, 2014

When it’s hot as hell start your day with this sweet and tart beauty.  Everyone should know how to make lemon curd, it should be a rule somewhere since it is so simple and rewarding.  This crust is so good you’ll be making plenty of different pies with it.  It’s also great for a topping on ice cream.

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Lemon Tart with Coconut Crust

Ingredients

 Lemon Curd

  • 6 Eggs
  • 2/3 C. Sugar
  • 2 Lemons (grated zest)
  • 1 C. Lemon Juice
  • 1 1/2 Sticks Unsalted Butter (cut into small pieces)
  • 1 t. Vanilla

Preparation

  1. In a medium saucepan whisk together the eggs, sugar and lemon zest until a light color
  2. Add the lemon juice and butter and cook while whisking  over medium heat until the butter is melted
  3. Continue whisking until the mixture is thickened and simmer a few seconds
  4. Strain through a medium mesh sieve into a bowl and stir in the vanilla
  5. Cool, cover and refrigerate until ready to serve
  6. Serve in individual ramekins with blueberries as garnish (any fruit goes well with Lemon Curd)

Coconut Crust

Ingredients

  • 2 C. Sweetened Flaked Coconut
  • 1 C. Vanilla Wafers *
  • 4 T. Unsalted Butter (melted and cooled)

* Use any sugar type you prefer

Preparation

  1. Combine all the ingredients and press into the bottom and sides of tart pan; chill 30 min.
  2. Bake crust at 350 degrees for approx. 15 minutes; let cool on a rack

Spread the curd into the crust; chill thoroughly. Remove the tart from pan and put on chilled serving plate

Garnish with whipped cream (optional)

 

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Serves: 8

For more luscious lemon recipes see: Lemon Lovers Desserts

Ceasar Frittata

July 26, 2014

There is usually never a good idea for extra salad except this frittata.  I actually make extra Ceasar Salad now since I love this so much.  I make this with the dressing already combined with the salad, hard to believe but so wonderful.  It’s also a super plus if you know you need something ready in the morning for leftover guests.

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Ceasar Frittata

Ingredients

  • 1 1/2 T. Unsalted Butter
  • 2-3 C. Ceasar Salad *
  • 4-5 Eggs *
  • Salt and Freshly Ground Pepper (to taste)

Adjust these amounts accordingly if you have more or less leftover salad

Preparation

  1. Saute the salad for 3-4 minutes on medium
  2. Preheat the oven to 350 degrees
  3. In a large bowl whip the eggs and add to the pan
  4. Cook on medium low heated pan and cook slowly on one side; put in oven to finish
  5. Bake for about 15 minutes or until set
  6. Turn to Broil and broil about 1-2 minutes
  7. Serve on warmed plates  

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Serves: 2-4

Ceasar Salad

See more ideas for your favorite Frittatas here: Frittata Love

 

Jelly Doughnut Bread Pudding

July 1, 2014

There are never any leftover jelly doughnuts usually, but six?  Truth is I was tasked to bring these on an early morning fishing trip that was rained out.  I had bought eight, ate two and then left with this masterpiece.

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Jelly Doughnut Bread Pudding

  • 6 Jelly Doughnuts (1 day old) (cut up) (These were raspberry)
  • 1/4 C. Butter (plus a little to grease baking dish)
  • 1 C. Whole Milk
  • 1 C. Heavy Cream
  • 1/2 C. Sugar (maybe more; to taste)
  • 2 Eggs (slightly beaten)
  • 1/2 t. Salt
  • 1/2 t. Ground Cinnamon
  • 1 t. Vanilla Extract
  • 2-3 T. Raspberry Jam (optional)

Preparation

  1. Butter the baking dish
  2. Put in the doughnuts and milk
  3. In a separate bowl add the sugar, eggs, salt, cinnamon and vanilla; mix well
  4. Pour over the crumb mixture
  5. Add additional jam if using
  6. Bake at 325 degrees for40-55 minutes
  7. Serve with cream, whipped cream or ice cream

 

 

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Serves: 6-8

Recipe adapted The Fannie Farmer Cookbook

See More: The Bread Puddings

 

 

 

 

 

 

 

 

Summer Squash and Tomato Spaghetti

June 25, 2014

This is a taste of summer pasta.  For most of you the beginning of tomato season is wonderful but here in Florida it is the very end.  The exception is the grape tomato which with great monitoring and care you can have these beauties most of the summer.  Summer squash has always been a favorite of mine and I hope you enjoy this quick and tasty pasta.

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Summer Squash and Tomato Spaghetti

Ingredients

  • 1 lb. Spaghetti
  • 1 Sm. Onion (diced)
  • 4-5 T. Olive Oil (maybe more)
  • 2 T. Unsalted Butter
  • 3-4 Summer Squash (cut in bite size pieces)
  • 1 C. Grape Tomatoes (halved)
  • 1-4 – 1/2 C. Parmesan Cheese (grated)
  • Handful of Fresh Basil

Preparation

  1. Saute the onions in 2 T. olive oil with a little butter for a few minutes
  2. Add the summer squash with a little more olive oil and saute for about 5 minutes
  3. Cook the spaghetti; add the tomatoes to the squash and onion mixture and saute
  4. Add the cheese and combine; add the basil and stir well
  5. Drain spaghetti and add to squash mixture and serve immediately on warmed plates

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Serves: 4

 

 

Mixed Vegetable Frittata

June 14, 2014

It’s that time of year here in Florida to clear out the freezer and keep only a few items frozen each week.  This mixed vegetable package goes a long way with multiple uses.  A standard for an extra vegetable on days a couple of friends show up for dinner unexpectedly but also wonderful for dishes on its own.

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Mixed Vegetable Frittata

Ingredients

  • 1 Medium Onion (diced
  • 1 1/2 T. Unsalted Butter
  • 12 oz. Frozen Mixed Vegetables
  • 4-5 Eggs
  • 2 oz. Milk
  • Salt and Freshly Ground Pepper
  • 1/2 C. Parmesan Cheese

Preparation

  1. Saute the onion for a few moments, add the vegetables and combine
  2. Preheat the oven to 350 degrees
  3. In a large bowl whip the eggs and milk and add to the vegetables
  4. Cook on medium low heated pan and cook slowly on one side; put in oven to finish
  5. Bake for about 15 minutes or until set
  6. Turn to Broil and broil about 1-2 minutes
  7. Serve on warmed plates  

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Serves: 4-6

If you would love some quick ideas for frittatas take a look here: Frittata Love

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