New England Corn Fritters

 

Ever feel like, “hmm, wonder how this would taste with spice, or honey” My motto; Yes! play with your food! This inexpensive recipe gives you a whole playground to experiment in. Try to add a few jalapenos. Swap out the milk for a spoon of honey and 1/4cup of oil. Cream cheese? Hide your left over broccoli – toss in red pepper. You up for a new direction, cinnamon and nutmeg.

• 2 cups corn
• 1/3 cup milk
• 1 large egg
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• Coarse salt and ground pepper
• 1/4 cup cornmeal
• 1/2 cup flour
• vegetable oil, enough to fry them

Raspberry Glazed Chicken

 

Sometimes we get the ” Surprise, extra guest will be in town for dinner!” These are my favorite types of surprises, as I can sit and enjoy the company. No need to clean before their arrival, just whip a few ingredients together, let the oven do the real work.

4 chicken breast
1 pint of black raspberries ( or peaches, or apricots )
1/2 lemon, just the juice
Salt & Pepper
1 tsp red pepper

In a medium pot, boil the berries with lemon juice, and seasoning, 5mins.
Pour over chicken, bake 40 mins.

Jazzy Carrot Salad

When I was a little girl, visiting Granma T & Grampa T was the best!! They would let me go down to the pond and fish till I ran out of worms. As supper time rolled around, it was my duty to go into the garden and pull fresh carrots. I truly didn’t mind this job, as it gave me yet another chance to get dirty. Yup, me and the carrots would rinse off in the pond, then head on up to the porch where Grandpa T had a big towel to wrap me up in.

Carrot Raisin Salad
1 cup shredded carrots
1 cup of cooked rice
1/2 cup raisins
1/4 cup of plain yogurt
pinch or two of cinnamon

Whether it was just that the day was filled  with being in the sun, and water, and the exciting company, or there was something magical about those carrots. I seem to be able to still taste that sweet, earthy crunch.

 

 

Cucumber & Mango

4 cups baby spinach
1 cucumber, sliced thin
1 melon ( mango, watermelon, cantaloupe )
1/2 red onion, sliced thin
1/2 cup fresh chopped cilantro leaves
Dressing
2 tbsp cashews,( or sunflower seeds )
1/4 cup olive oil
1/4 tsp red pepper
1/4 tsp fine ground sea salt
3 Tablespoon fresh lime juice
2 tsp fresh lime zest
2 tsp honey
1 tsp fresh chopped cilantro leaves

Tip; use a blender/food processor to make creamy dressing.

 

 

 

Totally Tomatoes!!

 

2 Large tomatoes
1/4 cup Feta cheese
1/4 cup Parmesan cheese
1/4 cup Bread crumbs
1 t parsley
1/2 t salt
1/2 t oregano
1/2 t basil
1/4 t pepper
1 clove garlic crushed
1T olive oil plus some for brushing

1. Scoop out the tomato, place in a large bowl
2. Add all bread crumbs, cheese, seasonings
3. Mix in oil
4. Fill tomatoes, bake or grill
5. Re-invent these, use your left over veggies and some spice!

Cilantro & Penne Summer Salad

3 Scallions
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
½ bunch of Cilantro
Salt & Pepper
1/2 cup olive oil
¼ cup red vinegar
1 box of pasta

1. boil pasta for 10 mins
2. chop cilantro, place in med bowl
3. mix in oil, vinegar, seasonings
4. drain pasta, place in large bowl
5. chop scallions, add to pasta
6. slice peppers, add to pasta
7. stir in dressing