Last week was my birthday week. I want to share a few of my favorite recipes. I love a filet on the grill with a delicious side dish. I love having a cold fruit dish, too. There’s just something about summertime and cooking on the grill. I always loved when my Daddy would cook for us and we would have the most wonderful time eating and enjoying being together. Birthdays were always so special when we were growing up. I miss those days so much. Above is a photo of myself (at right) and my sisters, Stephanie and Amanda.
I hope everyone has a wonderful week.
Grape Salad
8 oz sour cream
8 oz cream cheese
Mix together
½ cup sugar
1½ tsp vanilla
8 cups grapes ~ add to mixture
Topping: ½ cup brown sugar
1 cup roasted nuts
Corn Casserole
3 large ears of corn, stripped and cut off the cob (about 3 cups)
5 slices of bacon, divided
1/2 cup of chopped Vidalia onion
1/4 cup of chopped green bell pepper
2 tablespoons of butter
2 tablespoons of all-purpose flour
1/2 cup of sour cream
1 cup of seeded, chopped tomato
1 tablespoon of chopped fresh basil, plus extra for garnish
1 tablespoon of chopped fresh parsley, plus extra for garnish
1 teaspoon of chopped fresh thyme
Pinch of granulated sugar
Kosher salt, to taste
Freshly cracked black pepper, to taste
1 to 2 tomatoes, sliced
Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking pan; set aside. Strip the corn and milk the cobs; set the corn and pulp aside. Cook two slices of bacon in a skillet and brown until crisp; remove to a paper towel and set aside for garnish. Slice remaining bacon into skillet and cook until cooked but not crisp. Add the onion and bell pepper and cook until softened. Add the butter and flour, cook and stir for 3 minutes. Add the corn and pulp; stir in the sour cream and add chopped tomato, basil, parsley, thyme, sugar, salt and pepper. Taste and adjust seasonings and transfer to the prepared baking pan. Bake at 350 degrees F, uncovered for 15 minutes. Remove and top with slices of tomato, return to oven for another 15 minutes or until bubbly. Chop the two slices of reserved bacon, and garnish the casserole with it and the reserved basil and parsley. Double for a 9 x 13 inch casserole.
Homemade Fire and Ice
5 tomatoes, cut into wedges,
1 onion, sliced
1 cucumber, sliced
1 bell pepper, sliced,
3/4 cup of vinegar
6 tablespoons of sugar
1/4 cup water
1 tablespoon of mustard seed
1/4 teaspoon cayenne pepper
In a small sauce pan, combine vinegar, sugar, water and cayenne. Bring to a boil, boil for 1 minute. Set aside. Let cool. Pour over tomatoes, bell pepper, onion and cucumber. The next day it’s even better!
Baked Parmesan Tomatoes
4 tomatoes, sliced
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil
Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil
Bake until the tomatoes are tender, about 10 minutes.
Chickpea Salad
2 1/4 cups diced cucumbers (partially peeled)
1 cup diced (seeded tomato)
1/4 cup diced red onion
2 tablespoons fresh lemon juice
1/2 tablespoon minced fresh parsley
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt and pepper (to taste)
15 ounce can chickpeas (rinsed and drained)
Combine all the ingredients together and toss well.
