Here is a simple corn and tomato salad it makes for nice summer side to have along with your hot dog or cheese burger.I love summer because it allows you to eat light and healthy .This is why I started June with this salad it is really good .It covered with a sweetened balsamic vinaigrette.The side dish is easy to put together in no time and its great for BBQs,Picnics or a quick salad just for you .I hope you like it.
1/2 cup grape tomatoes-cut in half
2 cups frozen corn kernels-thawed and sauteed
3 Tbsps purple diced onions
1-1/2 Tbsps balsamic vinegar
2 Tbsps olive oil
1/2 tsp Italian seasoning
1/4 tsp chili powder
1/8 tsp cayenne powder
1/2 tsp sugar
1.Place balsamic vinegar,olive oil, Italian seasoning,chili powder,cayenne powder salt and pepper in a bowl.Now mix all ingredients and set aside
2.Stir gently to combine. Set aside.Heat olive oil in a skillet over medium high heat.
3. Now add frozen corn kernels and saute until corn is tender.Now transfer cooked corn into a small bowl and let cool.
4. Cut tomatoes in half and place them into a bowl.Add the corn ,onions and stir with the tomatoes.
5.Pour the dressing over the tomato mixture and stir with a spoon.
6.Cover with plastic wrap or foil and place into the refrigerator and let the mingle until your ready to eat.
You can serve this for lunch,dinner or as a little snack.Make it for a picnic,bbq or just at home as a side dish.
When it comes to garlic bread I wish I can step back into time.I remember my mother’s neighbor she made the best garlic bread oh boy it was good.The best part was the cheese I love the way it tasted.I would eat this with a bowl of Spaghetti-O’s every child’s dream to never to wake up from.I wanted to make a version of that garlic bread from the past and put a little twist to it.Her garlic bread was made with french bread and yellow american cheese. I used Ciabatta Rolls , Cheddar Cheese and added a little red pepper flakes for a hint of surprise.I’d like to thank her for the inspiration and those we’re the good ole’ times.Just me and my Spaghetti-O’s.
2 Ciabatta Roll- Slice in half
4 garlic cloves-roasted
2-1/2 tbsps salted butter
1 tbsp olive oil
1 tsp parsley
1/4 tsp red pepper flakes
1.Set oven to 350 degrees
2.With a bread knife slice the Ciabatta rolls in half and toast for 2-4 minutes .Take out of oven and set aside
3. In a small sauce pan melt the butter and now add the oil.
4.Pour butter mixture in into a bowl and smashed the garlic until it looks paste.
5.Add in the parsley and red pepper flakes,Now stir until combined.
6.Spoon butter mixture onto bread cover evenly.
7.Top with the cheese and place back into oven for 1-2 minutes or until cheese has melted.
Serve this with pasta,seafood or a salad.
I love salads especially during the summer when days are hot.Here is a healthy salad that is good for vegans and vegetarians.I first served this salad at a party I threw.It was a hit I have always wanted to post this cause it’s a good tasting salad for everyone.The Watermelon and Blueberries make this salad go up another notch really tasty.I am sharing this recipe because its a season of Watermelon and Blueberries too.This dish is great for picnics,barbecues and for the summertime holidays.Kids would even like it so they can help make it .Its quick and easy to make takes less than 30 minutes.Please try this salad and let me know what you think.I hope you enjoy it.
2 cups baby spinach
1/2 cup cubed watermelon
1/4 cup blueberries
2 tbsps sliced red onions
Handful of pecans chopped
2 tbsps crumbled feta cheese
1. In a large bowl place the spinach and watermelon.
2.Now add in the rest of the ingredients.
3.Pour the dressing over the salad and serve.(I didn’t put the dressing on it will be in another post.