BEET SALAD WITH TAHINI, BALSAMIC DRESSING

 BEET SALAD WITH TAHINI, BALSAMIC DRESSING

INGREDIENTS: 1 POUND MIXED GREENS, 4 BEETS, 3 SLICED RADISHES 

DRESSING: 2 CLOVES CRUSHED GARLIC, 1/3 CUP OLIVE OIL, 1/4 CUP BALSAMIC VINEGAR, 1 TBS TAHINI, 1 TSP DIJON MUSTARD, 1 TBS MAPLE SYRUP, 1/2 TSP SALT AND PEPPER

GARNISH: HONEY GOAT CHEESE (NOT PICTURED HERE BECAUSE I DON'T LIKE GOAT CHEESE SO I SERVED IT SEPARATELY)

PEEL AND SLICE THE BEETS FAIRLY THINLY. PUT ON A GREASED FOIL LINED BAKING SHEET AND BAKE AT 400 FOR 15-20 MINUTES. LET COOL.

MIX EVERYTHING AND ENJOY!

PECAN ENCRUSTED SALMON

 PECAN ENCRUSTED SALMON

INGREDIENTS:  4 SALMON FILETS

WET MIX: 3 TBS EACH BUTTER, MUSTARD AND HONEY

DRY MIX: 1/2 CUP BREAD CRUMBS, 1/2 CUP CHOPPED PECANS, 3 TBS PARSLEY, 1 TSP BLACK PEPPER

OLIVE OIL

DIP THE SALMON IN THE WET MIX, THEN THE DRY, PUT ON A BAKING SHEET, SPRAY WITH A LITTLE OLIVE OIL AND BAKE AT 400 FOR 20 MINUTES

SOUTHERN GREEN BEANS, BACON & APRICOTS

 SOUTHERN GREEN BEANS, BACON  & APRICOTS

INGREDIENTS: 1 POUND FRENCH GREEN BEANS, 1/2 POUND BACON CUT UP,  2 TBS BUTTER, 1 TSP SALT AND PEPPER, 3 TBS BALSAMIC VINEGAR,  1/2 CUP SLICED DRIED APRICOTS, 1/2 CUP WATER

SAUTE THE BACON AND THE BUTTER UNTIL ALMOST DONE (ABOUT 5 MINUTES), ADD BEANS, SALT AND PEPPER AND COOK ANOTHER 5 MINUTES, ADD WATER & VINEGAR THEN COVER AND STEAM FOR ANOTHER 5 MINUTES, ADD THE APRICOTS AND HEAT 2 MINUTES UNCOVERED STIRRING PRETTY CONTINUOUSLY. 

GREAT FLAVOR!

CREAMY DILL SALAD DRESSING

 CREAMY DILL SALAD DRESSING

INGREDIENTS: 1 CUP MAYO, 1/2 CUP SOUR CREAM, 1/4 CUP MILK,1/2 CHOPPED ONION, 1/2 CUP FRESH PARSLEY, 1 TSP DRY DILL (OR 2 TBS FRESH), 1/4 CUP APPLE CIDER VINEGAR, 2 CLOVES GARLIC, 1/2 TSP CELERY SALT, 1 TSP PEPPER

PUT EVERYTHING IN A FOOD PROCESSING AND BLEND UNTIL SMOOTH. PUT IN THE REFRIGERATOR TO CHILL

SOUTHERN CORN ON THE COB

 SOUTHERN CORN ON THE COB

INGREDIENTS: 6 EARS OF CORN, 1 CUP SHREDDED PEPPER JACK CHEESE, 4 TBS BUTTER, 1 TSP SALT, PEPPER & THYME, 2 TBS BALSAMIC VINEGAR, 2 TBS HORSEY SAUCE

BOIL THE CORN UNTIL DONE. WHILE IT'S COOKING, MIX EVERYTHING BUT THE PEPPER JACK CHEESE TOGETHER AND HEAT FOR 1-2 MINUTES IN THE MICROWAVE. DRAIN THE CORN, PUT THE BUTTER SAUCE ON TOP OF IT IN A GLASS PAN, SPRINKLE WITH PEPPER JACK CHEESE

BAKE FOR 10 MINUTES ON 350 AND THEN BROIL TO GET CRISPY (ABOUT 3-5 MINUTES)

FRIED OKRA WITH DILL REMOULADE

 FRIED OKRA WITH DILL REMOULADE

INGREDIENTS: 1 POUND OKRA - CUT OFF STEMS AND RINSE IN WATER

BATTER: 1/3 CUP CORN MEAL, 1/3 CUP FLOUR, 1/2 TSP SALT AND PEPPER, 1 TSP TAJIN SPICE (IT'S USED FOR RIMMING BLOODY MARY'S BUT YOU CAN ALSO USE ANY KIND OF CAJUN SEASONING)

VEGETABLE OIL

REMOULADE: 1 CUP MAYO, 1 TSP DILL, 1 TSP CAPERS, 1/4 CUP LEMON JUICE, 1 TSP DIJON, 2 CLOVES GARLIC, SPLASH OF CAYENNE, 2 SMALL DILL PICKLES CUT UP SMALL

MIX THE BATTER, DREDGE THE OKRA IN THE BATTER, PUT ON A PLATE AND STICK IN THE FRIDGE

MEANWHILE PUT ALL THE INGREDIENTS EXCEPT THE PICKLES IN A FOOD PROCESSOR UNTIL SMOOTH. ADD THE PICKLES, MIX THOROUGHLY BY HAND AND PUT IN THE FRIDGE

FRY THE OKRA IN VEGETABLE OIL FOR ROUGHLY 5 MINUTES, SET ON PAPER TOWELS TO DRAIN THE OIL AND SERVE WITH THE REMOULADE