Memorial Day is a day of remembering the men and women who died while serving in the United States Armed Forces. Too many and we thank you.
Memorial Day means a cookout around here. Hot dogs and hamburgers just don’t make the grade most times. My family likes meat and spice. A grilled steak usually hits the mark. I needed to add a little zip and pizzazz this year. The same old grilled steak, potato salad and baked beans just weren’t appetizing. So I decided to play around with the salsa and one thing led to another. Before you know it I had the tequila out (for the salsa only!) Why not give it a try? Lime juice and tequila work for all sorts of things. I think this salsa is a keeper for future cookouts and maybe even fajitas. It worked on the steak but I didn’t add any to the corn salad. Maybe next time!
Gazebo Room Greek Dressing is a great greek dressing/marinade brand name that is available in some grocery stores. If it isn't handy in your store your favorite greek dressing will do.
This salad is best made a day ahead to marinate overnight.
What You Need:
4 cups yellow corn kernels (fresh or frozen)
1 1/2 cups Gazebo Room Greek Dressing (divided)
2 tablespoons fresh dill chopped
1 cucumber stripe peeled, halved and sliced
3 tablespoons apple cider vinegar
salt and pepper to taste
What You Do:
Pre-heat oven to 400 degrees.
On a large sheet pan or 13X9 cake pan mix corn and 3/4 cup dressing.
Place pan in the oven and stir corn every 10 minutes.
Once 1/2 the corn has turned a light brown remove from oven and let cool.
Mix the rest of the ingredients in a bowl and chill for at least two hours if not 24 hours.
When I heard we were using cinnamon and sugar for this month’s improv challenge, I couldn’t decide what to do. When I was a child my mom made us cinnamon toast and hot chocolate for breakfast on cold mornings. I think that was my favorite breakfast. Cinnamon is one of my favorite spices to use in sweet dishes. I’ve had it in a few savory dishes, but it doesn’t take me back to cinnamon toast in a savory dish.
My daughter introduced me to the Savory Spice Shop. They have several different cinnamons. Saigon Cinnamon is one I have tried. It has a very warm taste. I’d like to explore other types just to see what my favorite is.
These Cinnamon Rolls are extra good with the maple flavored glaze and nice to package and give to friends.
I buttered the inside of the tortilla and used cinnamon and sugar to glaze the inside. The rims were dipped in colored candy melts for Cinco de Mayo too. They were simple to make and tasted really good, especially with some ice cream in them. These reminded me of fried ice cream.
Check out some more SUPER recipes from my fine foodie friends.
I am going to ramble about this at some of these fun parties.
I love the smell of bacon and coffee. I love the taste of bacon, but not coffee. When I was a kid I ran up to my mom and grabbed her glass of iced tea, only to discover it was not tea, but iced coffee. We lived in Houston, TX at that time and it was summer. So naturally one wouldn’t have hot coffee in the afternoon. We didn’t even have air conditioning – just fans. But that was not the cool refreshing taste I was looking for. Therefore, my dislike for coffee began.
I think I was born to like bacon. I mean who isn’t? Oprah says if you have bacon in your refrigerator you are not on a serious diet. I only bought 5 slices to make this, and no, I did not eat all 5. I’ll have some tomorrow with another salad with the asparagus.
On the way home from work I was thinking about bacon for Saturday Dishes and somehow this came to mind. A croissant toasted with a wedge of lettuce, tomatoes, avocado, bacon and a fried egg. I’m not even sure how that came to mind. The best inventions come when the mind is semi-conscious. That’s sort of how I drive home from work. The asparagus came about when I walked in the store and there was an entire display of already trimmed asparagus spears. Somehow I would make these go together. Then it came to me. Roast the asparagus with the bacon on top. (Kill two birds with one pan.)
(This is 4 full strips and 1 cut in half = 5 strips of bacon.)
Roast at 400° and turn the bacon once during the roasting. The asparagus got done before the bacon got as crisp as I wanted so I removed the asparagus and drained them on a paper towel. Then I covered them with strips of parmesan cheese. No salt or pepper. Of course half a strip of bacon was necessary.
Now on to what I originally intended to make before the asparagus side tracked me. Yes, I’m calling this a salad. Think of the bread as croutons. And don’t think about all the calories.