My co-worker tried this recipe for a department gathering and it was SO refreshing, deceptively good and a huge hit (addictive). Credit is to Barbara Vinson the creator of the recipe and Allrecipes.com where I originally found this recipe. It has my stamp of approval.
1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados – peeled, pitted and diced
In a large bowl, mix corn, olives, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
I show my appreciation to my love slave by preparing desserts for him made from his favourite fruit, PEACHES!!! And it just so happened that with our hot hot summer, peach season is about a month early. So I needed to dust off my recipe folder and find my Aunt Peg ‘s Peach Cobbler recipe. Enjoy!
1 & 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon or nutmeg
1/2 cup brown sugar
1/2 cup water
4 cups sliced peaches
1 tablespoon lemon juice
1 tablespoon butter
Directions for Peach Filling
Combine cornstarch, cinnamon/nutmeg, brown sugar and water in saucepan
Cook and stir until thickened
Add peaches, lemon juice and butter
Cook until peaches are hot (about 5 minutes)
1 cup sifted all purpose flour
2 tablespoons sugar
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg (beaten)
Directions for Topping
Sift together all purpose flour, sugar, baking powder and salt
Cut butter into mixture until it resembles coarse crumbs
Combine mile and beaten egg in a bowl
Add to dry mixture, stir until just moistened
Putting It All Together
Pour peach filling into 8 & 1/4 x 1 & 3/4 inch round baking dish.
Immediately spoon on biscuit topping in 6 mounds.
Bake at 400 degrees for 20 -25 minutes. (topping should be golden brown)
I tried this recipe recently and it was fantastic! I need to give kudos to http://www.grouprecipes.com/people/luisascatering for sharing!
3 very fresh albacore tuna fillets
4 tablespoons sesame seeds
kosher salt & fresh ground black pepper
canola oil for searing
Citrus-ginger Sauce :
2 tablespoons honey (or more to taste)
4 tablespoons soy sauce
a few drops of sesame oil
juice of one orange
juice of half a lemon
juice of 1 lime
2 tablespoons saké (or mirin)
2 thin slices of ginger
shaved cucumber, sliced avocado, frisee lettuce, thinly sliced green onions (I used red onion)
Combine all ingredients for the sauce; set aside (the sliced ginger will infuse the sauce).
On a shallow plate, pour the sesame seeds. Season the tuna with cracked black pepper and salt. Coat the tuna in the sesame seeds, pressing lightly so they stick to the tuna.
Place a saute pan over high heat. Add the oil and sear the tuna on both sides, about 1 minute per side.
In a bowl combine the cucumber, green onions and frisee. Toss with some of the citrus-ginger sauce.
Slice the chilled tuna across the grain, faning it out into 3-4 pieces per plate. Place some of the dressed greens on 4 plates. Top with sliced tuna, garnish with avocado and drizzle with some more of the citrus-ginger sauce
Its been awhile since I posted, however, I found this fantastic site for busy peeps like me. It gives you 20 freezer slow cooker recipes and the shopping list (for Costco) Now as we know not all Costco’s are created equal so some of the ingredients may not be available in your local store. But give it a try it might be well worth checking out:
I wanted to make a strawberry daiquiri without using concentrates and syrups. I found this fantastic recipe on AllRecipes.com courtesy of TBOND that I want to share.
6 cups ice (I have a smaller blender so I ended up using 3 cups of ice)
1/2 cup white sugar (I used a 1/4 cup)
4 ounces frozen strawberries (I used fresh strawberries and the more the merrier)
1/8 cup lime juice
1/2 cup lemon juice
3/4 cup rum
1/4 cup lemon-lime flavored carbonated beverage (I used one cup of Soda Stream – (another favorite kitchen appliance of mine) Country Time Lemonade flavored soda – almost no sugar or calories)
Original recipe makes 8 servings
These daiquiris were like heaven in my mouth. I don’t think I will ever go back!
I have to admit my frugal side cannot bear to spend almost $3.00 a bag on nuts and bolts/bit and bites at the store when for about $20 I can make 12 bags that are double the size of the $3.00 bag and they taste SOOO much better
1 1/2 to 2 cups of vegetable oil
2 tbsp Worcestershire sauce
2 tsp salt
2 tsp celery salt
1 tsp curry powder
1 tsp garlic salt
1 tsp onion salt
7-8 drops of Tabasco sauce optional: 1/4 tsp tumeric and 1/4 tsp cumin
1 Medium size box each of Cheerios, Shreddies & Crispix (I also add Bugles)
1 Bag of Pretzels
Optional: Peanuts or Mixed Nuts
Mix cereal, pretzels (Nuts) in a large roasting pan with a cover.
Mix above ingredients and slowly pour over cereal mixture.
Mix well to ensure roaster fill of ingredients is well coated
Bake (covered) in an oven at 250 degrees for 1 1/2 to 2 hours, stirring every 20 minutes
I bag them in dollar store clear cello gifts bags.
I went so far as to steal an old cook book my mother NEVER used – sorry Mom. The Five Roses Cookbook. Printed in Winnipeg Manitoba – back when we actually made stuff in our own country. I absolutely love this tart recipe and it is SO easy.
1 Pastry Recipe 1 egg beaten 1/3 cup butter 1 cup brown sugar 1 tblsp milk 1/2 cup raisans, currants or chopped pecans (I just use pecans or walnuts) 1 tsp vanilla
Prepare pasty recipe, roll 1/8 inch thick and cut into 4″ rounds. Press into medium size tart pans. Mix all ingredients together, fill tart shells 2/3 full. Bake in a hot oven 450 degrees 8 minutes, reduce temperature to 350 degrees and bake 15 to 20 minutes longer until pastry is delicately brown.
If using store bought frozen tart shells I bake at 350 for 15 – 20 minutes just watching for the right brownness on the tart shells.
I have to thank Facebook and everyone who shared for this recipe. Tried it, loved it, gets my stamp of approval!!! I believe the beer, Worcestershire and tomato paste are the key to it’s flavor success.
WARNING: This one is a long slow cook so not for the impatient. BUT it is worth every minute. My 45 year old teenage says it is delicious!
The meat should fall apart if you just look at it. And the thicker, more flavorful the sauce, the better.
PREP TIME: 20 minutes
TOTAL TIME: 2 hours 50 minutes
3 Tbsp olive oil
2 lb cubed beef stew meat (1 1/4″)
1 med onion, diced
3 cloves garlic, minced
12 oz beer (pale lager)
3 1/2 c beef broth
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 1/2 tsp sugar
1/2 tsp paprika
8 new potatoes (1 1/2″-2″ diameter), quartered
4 carrots, sliced diagonally
3 Tbsp all-purpose flour
Finely chopped fresh parsley (optional)
Crusty bread (optional)
Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate.
Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute.
Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste.
Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours.
Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer
6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using). Serve with bread, if desired.
NUTRITION (per serving) 434 cal, 25 g pro, 19 g carb, 2 g fiber, 26.5 g fat, 9 g sat fat, 523 mg sodium