tag:blogger.com,1999:blog-33436195981903607282024-03-04T22:34:57.603-08:00Simply GourmetBecause good food doesn't have to be complicatedEmhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-3343619598190360728.post-53363937215345489472012-07-09T20:16:00.000-07:002012-07-10T14:06:04.001-07:00Blackened Salmon FilletsFrom allrecipes.com<br />
Serves 4<br />
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<br />
2 T ground paprika<br />
1 Tground cayenne pepper<br />
1 T onion powder<br />
2 t salt<br />
1/2 t ground white pepper<br />
1/2 t ground black pepper<br />
1/4 t dried thyme<br />
1/4 t dried basil<br />
1/4 t dried oregano<br />
4 salmon filets, skin and bones removed<br />
1/2 C unsalted butter, melted<br />
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In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.<br />
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Brush salmon filets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.<br />
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In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-76673140869954410092012-06-29T20:34:00.000-07:002012-07-09T20:35:42.562-07:00Lemonade Layer CakeThawed lemonade concentrade adds bold, fun flavor to this tart layer cake. This cake is the perfect solution to summer birthday parties or winter events when you need to wake up your taste buds. <br />
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From myrecipes.com<br />
Serves 16<br />
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Cake:<br />
1 1/3 C granulated sugar<br />
6 T butter, softened<br />
1 T grated lemon rind<br />
3 T thawed lemonade concentrate<br />
2 t vanilla extract<br />
2 large eggs<br />
2 large egg whites<br />
2 C all-purpose flour<br />
1 t baking powder<br />
1/2 t salt<br />
1/2 t baking soda<br />
1 1/4 C fat-free buttermilk<br />
Cooking spray<br />
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Frosting:<br />
2 T butter, softened<br />
2 t grated lemon rind<br />
2 t thawed lemonade concentrate<br />
1/2 t vanilla extract<br />
8 ounces 1/3-less-fat cream cheese<br />
3 1/2 C powdered sugar<br />
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Preheat oven to 350 F<br />
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To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.<br />
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Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350 for 20 minutes or until wooden pick inserted in center comes out clean. cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.<br />
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To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.<br />
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Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-73606275436282679712012-02-22T21:21:00.000-08:002012-07-10T14:06:04.059-07:00Roasted Cabbage with LemonFrom KalynsKitchen.com<br />
Makes 3-4 servings as a side dish<br />
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1 medium-sized heat of green cabbage<br />
2 T olive oil<br />
2-3 T fresh squeezed lemon juice<br />
generous amount of sea salt<br />
fresh ground pepper<br />
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Preheat oven to 450 F. Spray a roasting pan with non-stick spray or olive oil.<br />
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Cut the head of cabbage into 8 same-sized wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can).<br />
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Whist together the olive oil and lemon juice. Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.<br />
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Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table, if desired. <br />
<br />Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-30258933519783969392012-02-19T09:32:00.000-08:002012-02-19T09:37:39.204-08:00Dad's WafflesMy dad is famous for his waffles, at least in our family anyway. He'd make them fairly often on Sunday mornings, and we'd gorge ourselves on their slightly nutty, soft, fluffy wonderfulness. Sometimes we'd even add Mom's strawberry freezer jam, and we'd experience a mouthful of pure heaven. He doesn't measure, so this is what he thinks he does. I've tried it out a couple of times, and it's never quite the same, but still fantastic.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-4-8x3hnZdU1pSzofSvrJofx7Mbm1XlypTz-bdWvENSEuj8J6FMaCe6OubB2tAcuns4NfNuQiJBVq5DsR3HG8PVzsSnOmhgvSylbSf7NkOYkPZc3j3XKfeZDNiWjMTbyy_jSSgYEPNk/s1600/waffle1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 350px; height: 349px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-4-8x3hnZdU1pSzofSvrJofx7Mbm1XlypTz-bdWvENSEuj8J6FMaCe6OubB2tAcuns4NfNuQiJBVq5DsR3HG8PVzsSnOmhgvSylbSf7NkOYkPZc3j3XKfeZDNiWjMTbyy_jSSgYEPNk/s1600/waffle1.jpg" alt="" border="0" /></a><span style="font-size:130%;"><span style="font-style: italic;">DAD'S WAFFLES</span></span><br /><br />2 eggs, separated<br />1/3 C whole wheat flour<br />2/3 C white flour<br />1 can evaporated milk<br />1/2 t salt<br />1 1/4 t baking powder<br />2 T cooking oil<br /><br />Whip egg whites until stiff peaks form, set aside.<br /><br />Mix all remaining ingredients together until well combined. Gently fold in egg whites. Cook in your waffle iron until golden brown.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-50670552732378309442011-12-20T20:51:00.000-08:002012-07-10T14:06:03.995-07:00Grilled Corn, Avocado and Tomato Salad with Honey Lime DressingFrom fortheloveofcooking.net<br />
serves 6-8<br />
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1 pint grape tomatoes, halved<br />
1 ripe avocado, diced<br />
2 ears fresh sweet corn<br />
2 T fresh cilantro, chopped<br />
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Dressing:<br />
Juice of 1 lime<br />
3 T vegetable oil<br />
1 T honey<br />
Salt and pepper<br />
1 clove garlic, minced<br />
Dash of cayenne pepper<br />
<br />
Remove husks from corn and grill over medium heat for 10 minutes. The corn shouldhave 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.<br />
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Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.<br />
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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 avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-29223219228955600662011-11-30T18:25:00.000-08:002012-07-10T14:06:03.955-07:00Lentil CurryFrom Martha Stewart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.marthastewart.com/sites/files/marthastewart.com/images/content/pub/everyday_food/2004Q1/msledf_0304_lent_curry_l.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 225px; height: 281px;" src="http://www.marthastewart.com/sites/files/marthastewart.com/images/content/pub/everyday_food/2004Q1/msledf_0304_lent_curry_l.jpg" alt="" border="0" /></a><br />Serves 4<br /><br />1 T olive oil<br />1 medium onion, finely chopped<br />2 T curry powder<br />1 lb sweet potatoes, peeled and cut into 1-inch chunks<br />1 head cauliflower, stemmed and separated into florets<br />1 C brown lentils, pciked over, well rinsed, and drained<br />2 cans (14.5 oz each) diced tomatoes with juice<br />Coarse salt<br />Plain low-fat yogurt, for serving (optional)<br /><br /><br /><br />In a nonstick Dutch oven (5-quart pot with a tight-fitting lid), heat oil over medium heat. Add onion, and cook, stirring frequently, until softened, about 7 minutes.<br /><br />Add curry powder, cook, stirring constantly, 1 minute. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 C water; season with salt.<br /><br />Bring mixture to a boil. Reduce heat to a simmer, cover, and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve immediately, with yogurt if desired.<br /><br />**Notes from Em**<br />It took more like 45-50 min for my lentils to be done. I also think it needs some garlic. I'll do probably 3-5 cloves next time I make this.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-73144172185997882252011-11-28T18:31:00.000-08:002012-07-10T14:13:32.276-07:00Cranberry Muffins<div style="text-align: center;">
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<br />
From Allrecipes.com<br />
Makes 18 muffins<br />
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<br />
2 C all-purpose flour<br />
1 C white sugar<br />
1 1/2 t baking powder<br />
1/2 t baking soda<br />
2 t orange zest<br />
1 1/2 t ground nutmeg<br />
1 t ground cinnamon<br />
1/2 t ground ginger<br />
1/2 C shortening<br />
3/4 C orange juice<br />
1 t vanilla extract<br />
2 eggs, beaten<br />
1 1/2 C chopped cranberries<br />
1 1/2 C chopped walnuts<br />
<br />
1 (8 ounce) can whole cranberry sauce<br />
2 T brown sugar, packed<br />
1/4 C margarine<br />
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Preheat oven to 350 F. Spray or grease a 12 cup and a 6 cup muffin tin.<br />
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Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.<br />
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Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.<br />
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Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Reomve from heat and serve as a spread for the muffins.<br />
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**Notes from Em**<br />
-Honestly I didn't even bother with the sauce. It sounds like it would be good though.<br />
-I added about 1/4 t of salt. It didn't feel right to be baking without any salt.<br />
-I found it a little heavy on the nutmeg. I'll cut back a little on it next time.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-25740561493439974692011-11-19T09:12:00.000-08:002011-11-19T09:20:20.710-08:00French ToastFrom Williams-Sonoma<br />Makes 3-4 servings<br /><br />6 slices sturdy French or sourdough bread, about 3/4 <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3NuqTiCptmBm2O6d5seVJ_fizqOrVmzu79iQIv6mdHwzekxkbk3Y6WvHAPFhiAvRwz9LB1Slz33odPjuBd_ZSnCrSz3Z1OWynSI7B8rmniGn7vzIq-msyaL2JQZ8nlQphuAR2YEv5Zg/s1600/french+toast+1.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 276px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh3NuqTiCptmBm2O6d5seVJ_fizqOrVmzu79iQIv6mdHwzekxkbk3Y6WvHAPFhiAvRwz9LB1Slz33odPjuBd_ZSnCrSz3Z1OWynSI7B8rmniGn7vzIq-msyaL2JQZ8nlQphuAR2YEv5Zg/s1600/french+toast+1.jpg" alt="" border="0" /></a>inch thick<br />1 1/2 C whole milk<br />4 large eggs<br />1 T vanilla extract<br />1 T Grand Marnier (optional)<br />1/4 C granulated sugar<br />1 t grated orange zest<br />1/4 t freshly grated nutmeg<br />1/4 t fine sea salt<br />2 T unsalted butter<br />Confectioners' sugar for dusting<br />Pure maple syrup, warmed, for serving<br /><br />In a large baking dish, place the bread slices in a single layer.<br /><br />In a large glass measuring pitcher, thoroughly whisk together the milk, eggs, vanilla, Grand Marnier (if using), granulated sugar, orange zest, nutmeg, and salt. Pour evenly over the bread and let stand for 1 minute, then turn the bread over. cover the dish with plastic wrap and let stand for at least 10 minutes or for up to 30 minutes.<br /><br />Place an ovenproof platter in the oven and preheat to 200F. In a large frying pan over medium heat, melt 1T of the butter. When the butter has foamed and the foam begins t o subside, add as many slices of bread as will fit in the pan without overlapping. When the slices are golden brown on the bottom, after about 3 minutes, carefully turn them over and cook until golden brown on the second side, about 2 minutes longer for custardy French toast, or about 3 minutes longer for drier French toast. Transfer the finished slices to the platter in the oven. Melt the remaining 1T butter and repeat with the remaining bread slices. Transfer the French toast to individual plates, dust the tops with confections' sugar, and serve at once, with warm maple syrup.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-14152124905162142302011-11-10T18:36:00.001-08:002011-11-10T18:43:10.318-08:00Ruth's Sourdough BreadYou'll probably want to be at least somewhat familiar with sourdough and bread making before you tackle this one. I'm reasonably good with both, but I still found myself calling my mom on pretty much every step to make sure I was doing things correctly. After having done it the first time, this is a very EASY recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.breadexperience.com/image-files/sourdough-bread-and-olive-oil.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 350px; height: 232px;" src="http://www.breadexperience.com/image-files/sourdough-bread-and-olive-oil.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;">24 Hours Ahead:</span><br />-1 C sourdough mixed with 1 C water and 1 C flour<br />-Leave at room temperature<br /><br /><span style="font-weight: bold;">12 Hours Ahead:</span><br />-Add2 1/2 C flour and 2 1/2 C water to above mixture<br />-Leave out at room temperature<br /><br /><span style="font-weight: bold;">Next Day:</span><br />-Beat sourdough mixture 1-2 minutes<br />-Add 2-3 C flour and beat 4-5 minutes<br />-Let stand for 30 minutes<br />-Add 1 T salt<br />-Change mixer to a dough hook<br />-Add 2-3 C flour and knead until no longer sticky - add additional flour if needed<br />-Raise until doubled<br />-Turn out onto counter. Let rest 10 minutes<br />-Form into two loaves, raise until doubled<br />-Slash loaves and brush with 1 egg white mixed with 1 T water<br />-Bake 425 F in steamy oven for 10 minutes (place pan of boiling water on rack below bread plus spray sides of oven every 3 minutes for the 10 minutes)<br />-Reduce heat to 375 and bake for 25 minutes longer<br /><br />**Don't be afraid to turn up the speed on your mixer when you're beating the dough for 4-5 minutes. It'll be lumpy and gross when you put it in, and beating it like this will make it nice and smooth, and create lots of wonderful strings of gluten.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-27409850538567561702011-11-09T21:04:00.000-08:002012-07-10T14:06:03.941-07:00Cuban Black Bean SoupFrom familyfun.go.com<br />
Makes 14 Cups<br />
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Because it's made with just a handful of basic ingredients, this soup is easy and inexpensive to prepare. The mild flavor of the soup is pleasing on its own, but traditional add-ins like rice, egg, and onion make it even more appealing and hearty.<br />
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1 lb dried black beans, picked over and rinsed<br />
4 C cold water<br />
6 C chicken brother<br />
1/2 t black pepper<br />
2 T olive or canola oil<br />
2 medium onions, chopped<br />
2 medium green bell peppers, cored, seeded, and chopped<br />
2 stalks celery, chopped<br />
4 large garlic cloves, passed through a garlic press<br />
1/2 t cumin<br />
1 bay leaf<br />
2 t kosher salt<br />
1 t sugar<br />
2 T white vinegar<br />
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In a large pot, bring the beans and water to a full boil. Remove the pot from the heat, cover it, and let stand for 1 hour.<br />
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Return the pot to the stove and bring the mixture to a boil. Add 1/2C cold water to stop the rapid boil, then reduce the heat to medium-low. Stir in the chicken brother and black pepper, cover, and simmer for 1 hour.<br />
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While the beans cook, heat oil in a skillet over medium heat. Add the onions, green peppers, and celery, and saute them until they are soft, about 10 minutes. Add the garlic, cumin, bay leaf, salt, and sugar, and cook for 1 more minute.<br />
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Stir the mixture, along with the vinegar, into the beans, cover the pot, and continue cooking for 1 more hour or until the beans are soft. More water can be added if the soup becomes too thick.<br />
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Remove the soup from the heat and allow it to cool for 30 minutes. Discard the bay leaf and puree the soup, two cups at a time, in a blender or food processor. (You can skip the cooling period if you use a hand blender for this step)<br />
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Return the soup to the pot to reheat it. Add salt and pepper to taste. Serve the soup with side bowls of chopped eggs, minced onions, sour cream, rice, and cilantro for add-ins.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-54211785813910656932011-11-01T18:21:00.000-07:002012-07-10T14:06:04.013-07:00Lemon & Rosemary Chicken Bake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://entertaininganytime.typepad.com/.a/6a00e554f57a7a883401348848afce970c-550wi"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 486px; height: 659px;" src="http://entertaininganytime.typepad.com/.a/6a00e554f57a7a883401348848afce970c-550wi" alt="" border="0" /></a><span style="font-style: italic;font-size:180%;" ><span style="font-weight: bold;">Lemon & Rosemary Chicken Bake</span></span><br />Serves 4<br /></div><div style="text-align: center;"><br /><div style="text-align: left;">8 chicken legs<br /></div></div>1 lemon<br />1 pound potatoes<br />10 garlic cloves<br />4 T olive oil<br />2-3 T fresh rosemary, coarsely chopped<br />Fresh, coarse ground black pepper<br />1 1/2 t Sea salt<br /><br />Preheat oven to 400 F<br /><br />Put chicken legs into a roasting dish. Cut potatoes and lemon into wedges. Add in the wedges and peeled garlic cloves.<br /><br />Add in olive oil, coarsely chopped rosemary, salt and pepper, and toss until all ingredients are evenly coated.<br /><br />Bake at 400 for 40-50 minutes until tender, fragrant, and beautifully browned.<br /><br />**Notes from Em**<br />This recipe was AMAZING and so super easy. Next time I make it I think I'll throw in some cubed butternut squash, and maybe some green beans. I served it with a super simple side salad that had a Tuscan herb vinaigrette on it.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com1tag:blogger.com,1999:blog-3343619598190360728.post-3089413227576688612011-10-11T07:25:00.000-07:002012-07-10T14:06:03.959-07:00Grilled Herbed Pork Tenderloin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img4.myrecipes.com/i/recipes/ck/pork-loin-ck-1160632-l.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 247px; height: 247px;" src="http://img4.myrecipes.com/i/recipes/ck/pork-loin-ck-1160632-l.jpg" alt="" border="0" /></a>From Cooking Light<br />Serves 8<br /><br />1/4 C fresh oregano leaves<br />1/4 C fresh sage leaves<br />1/4 C fresh orange juice<br />1/4 C honey<br />1 T coarsely ground black pepper<br />2 T grated lemon rind<br />2 T grapeseed oil<br />1/4 t salt<br />6 garlic cloves, peeled<br />2 (1-pound) pork tenderloins, trimmed<br />1/4 t salt<br /><br />Combine first 9 ingredients in blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.<br /><br />Prepare grill.<br /><br />Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160F (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing.<br /><br />**Notes from Em**<br />My grill has been less than reliable lately, so I did this in the oven. Cook on 375 for about 30 minutes.<br />I didn't bother going to the effort or expense of getting fresh herbs, so I used about 1T of each dried. I'd probably do just a little bit less next time. I also added some extra salt.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-73914033491394282632011-10-05T09:22:00.001-07:002011-10-05T09:29:04.598-07:00Whole Wheat Sourdough PancakesMy first adventure into the wonderful world of sourdough.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://cdn.babble.com/family-kitchen/files/2011/02/Whole-Wheat-Sourdough-Pancakes.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 272px; height: 182px;" src="http://cdn.babble.com/family-kitchen/files/2011/02/Whole-Wheat-Sourdough-Pancakes.jpg" alt="" border="0" /></a><br />1/2 C sourdough starter<br />1/2 C wheat flour<br />1/2 C milk<br />1 egg, beaten<br />1 T oil<br />1 T sugar<br />1/2 t salt<br />1/4 t baking soda<br /><br />The night before you want the pancakes, combine the starter, wheat flour, and milk. Mix with a wooden spoon until just combined, cover with a towel, and leave on the counter for 8-12 hours. The longer you leave it, the more 'sour' your pancakes will be.<br /><br />In a separate bowl mix together the egg, oil, sugar, and salt. Add the baking soda and mix well. Immediately add the egg mixture to your sourdough sponge. Mix gently until just combined, and then let it rest for 5 minutes.<br /><br />While the batter is resting, heat your pan to medium. Pour about 1/4 C of batter onto the pan. When the edges start to dry out, and you have bubbles coming to the top, flip the pancake. Cook another 1-2 minutes until golden brown.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-42831525972921811232011-08-09T08:45:00.000-07:002012-07-13T15:11:07.811-07:00Creamy Vegetable Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;"><i>Creamy Vegetable Soup</i></span></div>
<div style="text-align: center;">
From Susan I.</div>
<div style="text-align: center;">
Serves 8-10 </div>
<br />
1 large cauliflower
<br />
2 C grated carrots
<br />
Broccoli as desired
<br />
2-3 C diced potatoes
<br />
2 C chopped onion
<br />
4 C chicken broth
<br />
2 chicken boullion cubes
<br />
1 t basil
<br />
1 t thyme
<br />
1 t salt
<br />
1/2 t pepper
<br />
1/2 C butter
<br />
3/4 C flour
<br />
1 quart half 'n' half
<br />
8 oz cream cheese, cut into 1 inch pieces
<br />
<br />
Cut veggies into small pieces, put them in a large pot, add broth, bouillon and spices. Cook on medium until tender. Set aside without draining.
<br />
<br />
In a separate pan melt the butter, add flour and cook about 1 minute, forming a roux. Slowly add the half 'n' half and cook, stirring constantly until thick. Add cream cheese and stir until the cream cheese melts. Combine with veggie mixture and cook, stirring occasionally until warmed through.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-86212767731364376032011-08-07T20:51:00.000-07:002011-08-07T21:07:10.749-07:00Zebra CakeFrom The Whimsical Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5283/5269722554_40ec174fc6_m.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 180px; height: 240px;" src="http://farm6.static.flickr.com/5283/5269722554_40ec174fc6_m.jpg" alt="" border="0" /></a><br />Makes one 9" round<br /><br />1 C granulated sugar<br />4 large eggs<br />1 C milk<br />1 C vegetable oil<br />1 t vanilla<br />2 C all-purpose flour<br />2 t baking powder<br />1/4 t salt<br />3 T Double Dutched Dark Cocoa<br /><br />Preheat the oven to 350 F. Lightly spray a 9x2 round baking pan with cooking spray. Line the bottom of the pan with a circle of parchment, and spritz again. Set the pan aside.<br /><br />In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low speed blend in the oil, milk and vanilla until well combined and smooth.<br /><br />In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing.<br /><br />Remove 2 cups of the vanilla batter and place it in the measure you used for the liquid ingredients. Sift the cocoa over this batter, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter.<br /><br />Spoon about 3 tablespoons of vanilla<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm6.static.flickr.com/5282/5269723624_a6ef6b95dd_m.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 180px;" src="http://farm6.static.flickr.com/5282/5269723624_a6ef6b95dd_m.jpg" alt="" border="0" /></a> batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used. You will now have thing rigs of each batter on the outer edges of the pan, thicker rings towards the center.<br /><br />Bake the cake in the center of the preheated over for 35-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. Dust lightly with confectioners sugar or frost.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-18310237490338350252011-08-07T20:37:00.000-07:002012-07-10T14:06:03.909-07:00Grilled Tuna KebabsFrom <a href="http://simplyrecipes.com/recipes/grilled_tuna_kebabs/">Simply Recipes</a><br />Serves 4<br /><br />1 1/2 pounds tuna, swordfish or sturgeon steaks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://simplyrecipes.com/photos/tuna-kabobs-3.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 210px; height: 140px;" src="http://simplyrecipes.com/photos/tuna-kabobs-3.jpg" alt="" border="0" /></a><br />1 red bell pepper<br />1 green bell pepper<br />1 small onion<br />6-10 large button mushrooms<br />2 lemons, cut into wedges<br />1/2 C olive oil<br />2 T chopped onion<br />1 T chopped fresh rosemary<br />1 t salt<br />1/2 t black pepper<br />2 garlic cloves<br /><br />Cut all the fish and veggies into similar-sized pieces.<br /><br />To make the marinade, puree the onion, rosemary, garlic, salt and pepper in a food processor. Drizzle in the olive oil while pureeing, continue to puree until smooth, about 1-2 minutes. Coat the fish and veggies in the marinade. Set in the fridge for at least an hour and up to overnight.<br /><br />When skewing the fish and vegetables, pierce the fish against the grain, and select pieces of veggies that are close to the same size as your fish. This is important because if the pieces are different widths, some things will be charred and others undercooked.<br /><br />Alternate pieces of fish with pieces of various veggies, leaving a little space between everything. Don't crowd the skewer, or the parts that are touching will cook too slowly.<br /><br />Prepare the grill for high, direct heat. Clean the grates and wipe them down with a paper towel that has been dipped in vegetable oil. Lay the skewers on the grill. Don't move them until the fish pieces are well browned on one side, about 3-6 minutes. Then using tongs, carefully turn the skewers over and cook them until they are seared on the other side.<br /><br />Serve hot or at room temperature. Drizzle with lemon juice or serve with lemon wedges.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-26674482138399327892011-07-25T18:54:00.000-07:002012-07-10T14:06:03.922-07:00Foil Packet Chicken with Snow Peas and CarrotsMakes 4 packets<br />Adapted from <a href="http://www.melskitchencafe.com/">Mel's Kitchen Cafe</a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.melskitchencafe.com/wp-content/uploads/2009/08/InFil1-450x337.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 232px; height: 173px;" src="http://www.melskitchencafe.com/wp-content/uploads/2009/08/InFil1-450x337.jpg" alt="" border="0" /></a><br /><br />18-24 baby carrots<br />2 C sugar snap peas<br />1 (1-inch) piece of fresh ginger, peeled and grated<br />3 garlic cloves, finely chopped<br />salt and pepper<br />4 small chicken breasts<br />2 T hoisin sauce<br />soy sauce<br /><br />Preheat the oven to 450 degrees. Cut 4 pieces of heavy duty aluminum foil about 12 inches square (if you don’t have heavy-duty aluminum foil, use two pieces of regular aluminum foil for each packet). In a small bowl, combine garlic and ginger.<br /><br />Arrange the carrots and peas on the aluminum foil. Sprinkle with the ginger/garlic mixture, and salt and pepper to taste. Brush the chicken on both sides with the hoisin sauce. Top each portion of vegetables with a piece of chicken. Salt lightly. Add 1-2 teaspoons of soy sauce on top of the chicken.<br /><p>Bring opposite sides of the foil up to meet over the chicken. Fold the edges together in a ¼-inch fold, and then fold over 3 more times. Fold the open edges at either end of the packet together in a ¼-inch fold, and then fold over twice again to seal.</p> <p>Put the foil packets on a baking sheet and bake for 30-35 minutes. Transfer the contents of each packet to a dinner plate and serve.</p>Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-70448098613939785502011-07-24T18:57:00.000-07:002012-07-10T14:06:04.052-07:00Grilled Chicken Tuscan StyleServes 2<br />From Eating for Life<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.finecooking.com/CMS/uploadedImages/Images/Cooking/Articles/Issues_71-80/fc80qd004-02.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 208px; height: 204px;" src="http://www.finecooking.com/CMS/uploadedImages/Images/Cooking/Articles/Issues_71-80/fc80qd004-02.jpg" alt="" border="0" /></a><br /><br />2 portions chicken breast<br />1 T olive oil<br />2 tomatoes, diced<br />2 T capers, drained and rinsed<br />1/2 t Mrs. Dash Tomato-Basil-Garlic seasoning<br />1/4 C fresh basil, sliced, divided<br />2 portions whole-wheat bread<br /><br />Preheat grill to high<br /><br />Place chicken on hot grill and cook for about 6 minutes, turnand grill for about 6 more minutes, until no longer pink in the center.<br /><br />Whilte the chicken is cooking, heat olive oil in a large skillet over medium-low heat. Add tomatoes and capers; saute until soft, about 10 minutes.<br /><br />Stir in Mrs. Dash seasoning and half of the sliced basil; saute for 2 more minutes.<br /><br />Place a portion of chicken on two separate plates on top each with half the tomato and caper mixture; sprinkle with the remaining fresh basil.<br /><br />Place a portion of whole-wheat bread on each plate. Serve and enjoy!<br /><br />**Notes from Em**<br />I didn't have the correct Mrs. Dash seasoning on hand, so I just seasoned the tomatoes with a bit of sun-dried tomato, salt, pepper, garlic, and onion. It was fantastically good.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-32299013511700743952011-07-24T18:52:00.001-07:002012-07-10T14:06:03.963-07:00Baked Apples - No Added SugarServes 5<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.recipetips.com/images/recipe/fruit/baked_apples_syrup.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 250px; height: 195px;" src="http://www.recipetips.com/images/recipe/fruit/baked_apples_syrup.jpg" alt="" border="0" /></a><br />5 apples<br />1 C unsweetened applesauce<br />2 t ground cinnamon<br />1/2 C water<br /><br />Preheat oven to 350 degrees<br /><br />Peel the apple from the stem out about 1 inch. Scoop out the core from the top of the apple, leaving a well, without cutting through the bottom. Sprinkle a little bit of cinnamon in each apple's well, then fill with applesauce.<br /><br />Arrange apples in a 9x9 pan and put the water in the bottom of the pan, just enough to cover it. Cover loosely with tinfoil and bake about 30 min. Remove tinfoil and bake another 15 min, or until apples are soft and tender.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-66551549670411535592011-07-22T18:30:00.000-07:002012-07-10T14:15:13.772-07:00Re-vamped Spicy Chicken Sandwiches with Cilantro-Lime MayoI made <a href="http://chefem.blogspot.com/2010/05/spicy-chicken-sandwiches-with-cilantro.html">THIS</a> recipe again tonight, but seeing as how we're on a strict diet, I had to find a lower carb/calorie way of doing it. Here's what needs to be changed:<br />
<br />
<div style="text-align: center;">
-Don't marinate or bread the chicken, just season with salt and pepper<br />
-Use fat free mayo. Seriously you won't notice the difference<br />
- Add a few drops of Tobasco to the mayo to get a bite of a kick still. 5 drops or so<br />
- Ditch the bun. It's a little messier, but still FANTASTICALLY good<br />
Oh and just for good measure I now add 1t or so of soy sauce to the mayo. Very tasty<br />
<br />
</div>Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-69766859452364484402011-07-15T20:16:00.000-07:002011-07-15T20:23:48.786-07:00Italian Breaded Pork ChopsFrom Allrecipes.com<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/big/257811.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 250px; height: 250px;" src="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/big/257811.jpg" alt="" border="0" /></a><br />Serves 4<br /><br />3 eggs, lightly beaten<br />3 T milk<br />1 1/2 C Italian seasoned bread crumbs<br />1/2 C grated Parmesan cheese<br />2 T dried parsley<br />2 T olive oil<br />4 cloves garlic, peeled and chopped<br />4 pork chops<br /><br />Preheat oven to 325 degrees<br /><br />In a small bowl, beat together the eggs and milk. In a separate bowl mix the bread crumbs, Parmesan cheese, and parsley<br /><br />Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.<br /><br />Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown about 5 minutes on each side.<br /><br />Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-22812329085231922442011-07-13T08:55:00.000-07:002012-07-10T14:06:03.915-07:00Roasted Canned Tomatoes - Crock Pot StyleI was feeling lazy with cooking the other day, but wanted a yummy tomato sauce to smother my chicken in. So I made <a href="http://chefem.blogspot.com/2009/10/oven-roasted-canned-tomatoes.html">THIS</a> but used a crock pot instead of roasting them in my oven for a couple of hours on a hot summer day. It turned out REALLY tasty<br /><br />2 28 oz cans peeled whole tomatoes, drained, halved, and <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img4.myrecipes.com/i/recipes/ck/02/04/bake-grouper-ck-451646-l.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 215px; height: 215px;" src="http://img4.myrecipes.com/i/recipes/ck/02/04/bake-grouper-ck-451646-l.jpg" alt="" border="0" /></a>seeded.<br />1/2 to 2/3 C extra-virgin olive oil<br />14 large fresh basil leaves, torn<br />2 4-inch branches fresh rosemary<br />1/2 medium red onion, cut into 1/4-inch dice<br />5 large cloves garlic, coarsely chopped<br />Salt and freshly ground black pepper<br /><br />Throw it all together in a crock pot, stir until well mixed. Cook on high for 4 hours, or low for 6-8 hours. Serve over chicken, rice, pasta, or anything else.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-90909763924005770382011-07-07T18:46:00.000-07:002012-07-10T14:06:04.078-07:00Easy Broiled Lobster Tails<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.meredith.com/bhg/images/recipe/p_R090178.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 261px; height: 261px;" src="http://images.meredith.com/bhg/images/recipe/p_R090178.jpg" alt="" border="0" /></a>From AllRecipes.com<br />Serves 2<br /><br />2 (6 oz) lobster tails<br />1 T olive oil<br />1 t lemon pepper seasoning<br /><br />Preheat the oven's broiler<br /><br />Using kitchen scissors, cut the lobster shells open lengthwise down the back. Brush the exposed meat with olive oil and season with lemon pepper. Place on a broiler pan with the opening facing upwards.<br /><br />Broil the tales about 6 inches from the heat source until they are opaque and slightly browned at the edges, about 10 minutes.<br /><br />**Notes from Em**<br />I've tried cooking lobster tails a couple of times now, and they always turn out mediocre at best. These were phenomenal, and I doubt I'll ever cook any other way.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-45372933699821375642011-06-28T16:28:00.000-07:002012-07-10T14:17:29.633-07:00Italian-style Shrimp with Lemon and Garlic<br />
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<a href="http://images.lifescript.com/media/images/eatingwell/large/AP5643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://images.lifescript.com/media/images/eatingwell/large/AP5643.JPG" width="320" /></a></div>
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<i><span style="font-size: x-large;">From Cooking Light</span></i></div>
<div style="text-align: center;">
Serves 4</div>
<br />
2 t dried Italian seasoning<br />
2 t Hungarian sweet paprika<br />
2 t grated lemon rind<br />
1/2 t salt<br />
1/2 t freshly ground pepper<br />
3 garlic cloves, minced<br />
1 lb large shrimp, peeled and deveined<br />
4 C hot cooked angle hair pasta<br />
2 T fresh lemon juice<br />
1 T chopped fresh parsley<br />
Lemon zest (optional)<br />
<br />
Combine first 6 ingredients in a medium bow; stir well. Add shrimp; toss well to coat. Thread shrimp evenly onto each of 4 (8-inch) skewers.<br />
<br />
Place kebabs on broiler pan coated with cooking spray; broil 2 minutes on each side. Remove shrimp from skewers; arrange over pasta. Drizzle with juice; sprinkle with parsley. Garnish with zest, if desired.<br />
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**Notes from Em**<br />
Really yummy really EASY shrimp dish. I didn't do this on pasta, I did it with a side of Rice-a-Roni's rice pilaf, which I'll admit I have a slight addiction to.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0tag:blogger.com,1999:blog-3343619598190360728.post-34823475625517544792011-05-26T07:42:00.000-07:002012-07-10T14:06:03.967-07:00Corn-Mango SalsaFrom Better Homes and Gardens<br />Serves 6<br /><br />2 ears fresh corn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.meredith.com/bhg/images/recipe/l_R086953.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://images.meredith.com/bhg/images/recipe/l_R086953.jpg" alt="" border="0" /></a><br />1 medium mango, seeded, peeled and finely chopped<br />1/2 C red pepper, finely chopped<br />1/4 C red onion, finely chopped<br />1/4 C fresh lemon juice<br />2 T olive oil<br />2 T fresh mint, finely chopped<br />1 T fresh cilantro, finely chopped<br />1/4 t salt<br /><br />Heat grill to medium-high.<br /><br />Husk the ears of fresh sweet corn and brush with olive oil, coating all sides. Grill corn on an uncovered grill directly over medium heat until kernels are tender and just begin to brown, turning often. Remove from grill; cool.<br /><br />Cut kernals from ears. In a bowl gently combine corn kernels and remaining ingredients until well mixed.<br /><br />**Notes from Em**<br />I haven't made this yet, but my mother-in-law made it for dinner last night and it was delicious. I have most of the stuff on hand to make it, and will be doing it some time this coming week probably. It's intended to be paired with pork chops, but it would go well with anything.Emhttp://www.blogger.com/profile/05456795470811555072noreply@blogger.com0