That's Incredible!

During the summertime there is one thing that I require of any recipe, SIMPLICITY. While an easy dish is my best friend any time of year, during the scorching summer months simplicity is essential. I knew that this recipe would become a permanent part of my repertoire the day I first prepared it for a friend. When he exclaimed "you've GOT to be kidding me!" I knew that Incredible Corn Salad would be forever mine.






Incredible Corn Salad
1 Bag of roasted corn from Trader Joes, thawed
1/2 red bell pepper(or red onion), diced
2 TBLSP. olive oil
3 TBLSP. cider vinegar
2 tsp. sugar
salt and pepper
basil leaves, sliced

In a pretty bowl whisk together olive oil, vinegar, sugar and season with salt and pepper. Add the corn and bell pepper, mix well. Just before serving top with basil leaves. Enjoy!

DISCLAIMER: Please do not attempt to prepare this salad using just any frozen corn. The wonderful smoky flavor of Trader Joes roasted corn is essential to the success of this recipe.

SouperCalaBlenDelicious!

I hate to blend.
Specifically, I hate to blend soup. While I embrace most kitchen tasks with enthusiasm, the thought of blending a soup will send me stumbling back to the cupboard for something (gasp!) instant. What could possibly motivate me to change my staunch anti blending position?
This man.





This man, who I love dearly, will not eat a soup of beans or chunky vegetables. This man will only eat a soup that has faced my arch nemesis, the blender. It is for this man that I discovered the joys of this soup.








Blended Broccoli Soup
2 TBLSP Butter
1 onion, chopped
2 cloves garlic, chopped
1 potato, peeled and diced
pinch of dried thyme
1/2 tsp. Kosher salt
4 cups chicken broth
16 ounces frozen broccoli



Melt butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, onion, thyme, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 6 minutes.
Now here's the painful part! Puree the soup in batches in a blender. Aaak!
Return soup to pot and bring to a simmer. Season to taste with salt and pepper. Serve in large bowls topped with obscene amounts of cheese and turkey bacon. Delish!

The Morning Scramble

I love going to the grocery store, wandering the aisles looking for some new, untasted delicacy. I love the splendor of the produce aisle, and coming home well stocked, ready to face the weeks culinary challenges.
WHY?! then, do I consistently find myself putting off grocery shopping? As the days go by, my cosily stocked fridge begins to take on that sparse modern look. It is in these dark times that I turn to my garden and the magic of fresh herbs. It is amazing how a few bits of green can transform a few eggs and a leftover baked potato.

Sensational Eggs with Magic Herb Potatoes

3 TBSP butter
2 eggs
3 cherry tomatoes washed and sliced in half
2 TBSP Parmesan
leaves of fresh basil, washed and sliced
2 TBSP chopped onion
1 leftover baked potato, cubed
1 TBSP combined fresh rosemary and thyme washed and chopped

Melt 2 TBSP butter over medium low heat in a fry pan. Add the onion and cook until translucent. Add potatoes, salt and pepper. Now it's time for the magic! Add the fresh rosemary and thyme. Lean over the fry pan and breathe in the wonderful smells. Turn potatoes occasionally as they cook to a crispy, golden brown.
Melt butter over low heat in another fry pan. Add cherry tomatoes. Whisk eggs, sprinkle them with salt and pepper, and add them to fry pan. Stir eggs with a spatula as they cook. When eggs are nearly done add Parmesan. Now put everything on your plate and top the eggs with fresh basil. It's munch time!

Summer Supper

Step 1: Buy cherries
Step 2: Rinse cherries well
Step 3: Eat cherries, in mass quantities.

My Apology

My dear reader,
I know how much you count on my continued writing. I know that I have let you down horribly. Whether it was the soft allure of the sofa, or the frosty margaritas waiting to be consumed, the fact remains that I failed to post last night. While I cannot change the past, I can do my best to ensure a bright future together with this, my most treasured margarita recipe.

Morning After Margaritas

6 oz tequila
6 oz Corona
6 oz frozen limeade

Place all 3 ingredients in blender. Fill blender with ice and blend until smooth.
Serves 4 humans or 1 booze hound.

La La Lentil Soup for Today

I adore lentil soup. It is simple to prepare, economically priced, full of healthful ingredients, and FREAKING DELICIOUS! Lentil soup is perfect served with freshly baked bread on a cool winters day, but amazing paired with a crisp salad on a warm summer evening. Try some tonight!




Lovely Lentil Soup

3 Tblsp. olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, diced
1 (14.5 ounce) can of diced tomatoes
1lb lentils
14 cups low sodium chicken broth
6 fresh thyme springs
freshly grated parmesan

Saute the onions, carrots, and celery over medium heat in a huge pot. Add the garlic and sprinkle liberally with salt and pepper. When vegetables are nice and tender (about 6 minutes) add the can of tomatoes. Cook, stirring occasionally for 7 minutes. While tomatoes are cooking, rinse the lentils well and pick out any odd bits. When the tomatoes have cooked down a little, add the lentils, broth, and fresh thyme sprigs. Heat on high. When the soup begins to boil, throw a lid on it and turn the heat to low. Set the timer for 40 minutes and fix yourself a cocktail! Cooking is hard work! Stir soup occasionally. When the lentils are soft and delicious it's time to eat them. Stir soup well, ladle into bowls and top with parmesan. A sprinkling of fresh chopped basil leaves would make an awesome addition to this lovely soup.

Chow Ciao

Mmmmm burgers........
You don't agree? Maybe you should try this! It's a turkey burger brightened with basil and spinach. You may call it healthy, you will definitely call it delicious!
Serve this burger with melon for an Italian American flavor explosion!

Turkey Delight!

3 Tbsp Mayo

1 clove garlic

handful of fresh basil leaves

olive oil
2 ground turkey patties
2 whole wheat buns
provolone
spinach


Carefully wash basil. Take your sharpest knife, stack and slice the basil leaves thinly. Mince garlic and add it to the Mayo and the basil. Set aside.
Heat a Tblsp. of olive oil over medium heat in your largest frying pan. If you are lucky you will have a pan large enough to hold the patties AND the buns. Salt and pepper the patties and fry them for four minutes-or until nicely browned on one side. Flip the patties and top with provolone cheese. When patties are nearly done, add a bit of olive oil to your pan. Split the buns and add them flat side down. When everything is a lovely golden color remove it from the pan. Spread your home made basil Mayo on the bun and top it with your patty and spinach. Dijon mustard would be a welcome addition to this flavor party. Enjoy!


If your friends don't agree that it's delicious...GIVE EM' THE BOOT!