Fresh Corn Salad

Fresh Corn Salad
Yields 6 servings

5 ears of corn, shucked
1/2 c. diced red onion (approx. 1 sm. onion)
2 plum tomatoes, diced
3 tbsp. cider vinegar
3 tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. pepper
1 tsp. paprika
handful of cilantro, chopped

In a large pot of boiling salted water, cook the corn for about 3 minutes. Drain and immerse in cold water to stop cooking and set the color. Cut the kernels off the cob.

In a large bowl, toss all ingredients. Serve cold or at room temperature.

Modified from Ina Garten. 

Creole-Seasoned Pork Chops

Creole-Seasoned Pork Chop
Serves 4

2 tbsp. olive oil
4 pork chops
Salt
Pepper
Creole seasoning (recipe follows)
Sautéed cabbage (recipe follows)

Preheat oven to 375 degrees.

In a large skillet over medium heat, add olive oil. Season chops with salt, pepper, and creole seasoning. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in the oven for 10 minutes. Let rest for a few minutes and serve with sautéed cabbage.

Creole Seasoning

2 1/2 tbsp. paprika
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. onion powder
1 tbsp. cayenne pepper
1 tbsp. dried oregano

Mix together thoroughly.

Sautéed Cabbage

1 head of cabbage, cored and chopped
2 tbsp. olive oil
2 c. diced bacon
2 shallots, thinly sliced
1/4 c. sherry
s&p to taste

Heat oil in large skillet. Add chopped bacon and cook until done. Add cabbage and shallots and cook until wilted. Add sherry and heat through. Season to taste.

Recipes modified from Emeril Lagasse. 

BLT Salad

There's nothing like a good salad in the summer. I made this a few years ago for a potluck BBQ, and it was gobbled up quickly. It is also hearty enough to serve as an entree. 

BLT Salad
Yields 6 servings


1 lb of quality bacon—cooked and crumbled
3/4 c. mayonnaise
1/4 c. milk
1 tsp. garlic powder
1 lemon
1/8 tsp. ground black pepper
salt to taste
1 head romaine lettuce—rinsed, dried, and shredded
2 large tomatoes, chopped
2 c. seasoned croutons

In a blender or food processor, combine mayo, milk, garlic powder, black pepper, and the juice of your lemon. Blend until smooth. Season with salt.

Combine lettuce, tomatoes, bacon, and croutons in a large salad bowl. Toss with dressing. Serve immediately.

Modified from allrecipes.com. 

Herb Roasted Lamb Chops w/ Dill Fingerling Potatoes

I ventured into Dickson's Farmstand Meats in Chelsea Market to get a quality cut of meat. The lamb loin chops called out to me. I will admit, this is the first time I've made a lamb chop—and it turned out absolutely delicious (and easy, I might add). We bought a great cucumber salad at Foragers Grocer and cooked up some fingerling potatoes to give the whole meal a Mediterranean vibe. (The iPhone picture doesn't do this meal justice!)

Herb Roasted Lamb Chops
Serves 2

4 cloves garlic, pressed
1 Tbsp. fresh thyme leaves, lightly crushed
1 Tbsp. fresh rosemary, lightly crushed
2 tsp. coarse kosher salt
3 Tbsp. extra-virgin olive oil
4 1 1/4 in. thick lamb loin chops

Mix first 4 ingredients and 2 Tbsp. olive oil in a large bowl. Add lamb, and turn to coat. Let marinate at room temperature at least 30 minutes and up to an 1 hour.

Preheat oven to 400 degrees. Heat remaining 1 Tbsp. olive oil in heavy large ovenproof skillet over high heat. Add lamb, and cook until browned (about 3 minutes per side). Transfer skillet to oven and roast lamb chops to desired doneness (about 10 minutes for medium-rare). Transfer lamb to platter, cover, and let rest for 5 minutes.

Modified from Bon Appetit recipe on epicurious.com. 

Dill Fingerling Potatoes

2 Tbsp. butter

1 1/4 lb. fingerling potatoes, rinsed but not peeled

1 tsp. kosher salt

1/4 teaspoon kosher salt

1 clove garlic, grated

1 sprig fresh rosemary

1 1/2 tsp. fresh dill, chopped

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper. Toss well. Cover the pot tightly and cook over low heat for 15 minutes, occasionally shaking the pot without removing the lid to prevent the bottom potatoes from burning. Add garlic and rosemary. Re-cover pot and cook for another 5 to 10 minutes (until potatoes are fork tender). Turn off the heat and allow the potatoes to steam for another 5 minutes. Toss with the dill and serve hot. 

Modified from Ina Garten. 

Melt-in-your-Mouth Chicken and Honey Roasted Potatoes

My sister Angie has been raving about this chicken, and I must admit I was skeptical. I will literally eat my skepticism because it was A-MAZ-ING! It is also incredibly easy. In addition, the honey roasted red potatoes were a nice and simple side.

Melt-in-your-Mouth Chicken
4 boneless, skinless chicken breasts
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 tsp season salt
1/2 tsp black pepper
1 tsp garlic powder
Handful bread crumbs

Mix mayo, cheese, and seasonings. Spread some of the mixture at the bottom of a baking dish. Place chicken in the dish and cover with the remaining mixture. Top with bread crumbs and a little more parmesan cheese.

Bake at 375 degrees for 45 minutes.

Honey Roasted Red Potatoes
1 pound red potatoes, cut into 1-inch chunks
1 Tbsp diced onion
4 Tbsp butter, melted
2 Tbsp honey
2  tsp dry mustard
s&p to taste

Lightly coat an 11x13 baking dish with cooking spray. Place potatoes in a single layer in dish and top with onion. In a separate bowl, combine the remaining ingredients. Drizzle over potatoes and onions and mix until potatoes are coated. Bake at 375 degrees for 45 minutes or until tender, stirring a few times during cooking.

Roasted Brussels Sprouts

Brussels sprouts have become a Holloway favorite at restaurants lately, so I decided to try my hand at them last weekend. I forgot to take a picture, but here is an easy recipe that tastes salty and delicious!

1 1/2 lbs. Brussels sprouts

3 Tbsp. olive oil

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Preheat oven to 400 degrees. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Spring with more kosher salt and serve immediately.

To add variety, you could grate some parmesan cheese on these and/or add some bacon.

Recipe courtesy of Ina Garten.

Southern Corn Casserole

This was always on the table at my husband, Jonathan's, Thanksgiving dinners, so I decided to add it to my repertoire, and I often serve it with my chili.

Southern Corn Casserole

1 can (16 oz) cream corn

1 can (16 oz) whole kernel corn

1 box Jiffy cornbread mix

1 1/2 sticks margarine, melted

2 eggs

1 tsp. sugar

8 oz sour cream

8 oz mozzarella cheese

All mixing is done by hand. Open and drain whole kernel corn and pour into a mixing bowl. Add cream corn and sour cream. Slightly beat eggs and add to mixture. Add melted margarine. Add sugar and cornbread. Mix well.

Pour into ungreased 9-by-13-inch baking dish. Bake at 350 degrees for 45 to 50 minutes. Add cheese on top the last 15 minutes.

Recipe courtesy of Vicki Jenkins