Fresh Corn Salad!

A summer staple!  All you need is fresh corn, peppers, maybe some onions...a little sour cream and you have a crunchy yummy summer salad!

I used Polano and Red Pepper but you could substitute most anything. Avacodo would be nice too!

I'm keeping this commentary simple...just like this salad!

Ingredients

6 ears of shucked fresh corn
1 Poblano pepper (seeded and chopped)
1/2 red pepper (seeded and chopped)
1/2 cup sour cream
1 tablespoon sugar (add a bit more is  your corn is not very sweet)
Salt and Pepper

Mix it all together...chill for about 30 minutes to meld the flavor and done!

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Caprese Pops!

Now how cute are these?  Easy, no cook, impressive little appetizers.

I put them in a pot of plastic grass...I thought it sounded cute...jury is still out on that one.  If you don't have a pot of plastic grass hanging around..you could stick the skewers in just about anything... get me started!

Ingredients and Directions

Cherry tomatoes
Mini Mozzarella (Ciliengine)
Olive oil
Basil or Pesto
Skewers

Slice tomatoes in half.  Remove seeds and pulp.   If you have a handy little tool like this great!  If not, a melon baller will work just fine.

Toss fresh mozzarella balls in olive oil, pesto (or basil), salt and pepper.

Skewer tomato's, add mozza balls...walla!  You got Caprese Pops!

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BLT Pasta Salad

Crisp, refreshing and easy!  

This recipe calls for store bought Ranch Dressing...yes, I said it, 'Redneck Ranch'. Personally, I am not a huge fan of Ranch,  (because I am so cultured an' stuff),  but in this recipe it works. I bought the higher end brand in the cold food section, I paid more, so I am sure it is better.

 If you don't like Ranch (or just don't want to admit you do), mix mayo and lemon juice...makes a sprite little dressing. (did I just say sprite when describing food?  OMG, I think I am evolving!)

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Oven Roasted Brussel Sprouts

So easy and so yummy!  You can apply this same technique to most veggies that you love. 
Brussel Sprouts are a trending food these days and I had not had them for years but they are just popping up everywhere! 

Come to find out the husband loves them...go figure. You think after 30 years you know someone, then wham!  Brussel Sprouts!...go figure?  It's a crazy world...

Ingredients

1 pound fresh Brussel Sprouts
Olive Oil
Salt and Pepper

Preheat the oven to 400 degrees.  Line a baking sheet with foil for easy clean up.

Cut the ends off the sprouts off and let the leaves fall off where they may.

Toss with some olive oil (be a little generous), sprinkle with salt and pepper.

Bake for about 25 minutes until tender and serve! 

Had the leftovers for lunch the next day and they were yummy chilled!

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Asparagus and Gruyere Tart

I have a blog fan...I do, I do, I really really do!  His name is Rob and I work with him at the big old coffee shop in Seattle.  He is in close second to my mom in regards to how many recipes he tries of mine....and his partner calls me the "Spatula Lady", which I kinda like :)

He is a terrific cook and I got this recipe from him.  He got it from Martha (as in Stewart) but I'm giving him all the credit.  Martha has already had her moment, it's so Rob's turn.

With only a few ingredients, you can put this together very quickly.  It is so impressive looking.  The Gruyere really adds a snap. You could probably try some other cheese like Swiss, or Gouda,   but I would really recommend that you pony up and spend the few extra dollars for the Gruyere, it really make the flavor.

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Roasted Carrot 'Fries'

These are so simple, I debated whether I should post them or not...but when I shared this recipe with my fellow Weight Watcher buddies they thought it was a great snack.  Dip in Dijon and you still have zero points.
Zero points my friends....zero points.  Ahhhhh!

Preheat oven to 400 degrees

Peel carrots.  Slice into julienne strips.  (you can also use the little baby carrots that are already peeled). I just like them to look as much like a french fry as possible :)

Line baking tray with foil for easy clean up and spray well with nonstick spray.
Spread carrots out on baking sheet so they lay flat and spray with more non stick spray.  Roast for about 15 minutes then give them a turn and bake another 10 minutes or so.
 If you have a convection oven, this works well to brown them up quickly before they get soft.

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