Fresh Corn, Avocado & Tomato Salad


Hello there– Do you have a summer favorite dish??  Laurel made this for us on our stay with them in Wisconsin and I’ve made it twice already since we’ve been home!  Tonight it was on the table for a cookout at our neighbor’s house– my new summer favorite!!

Sweet charred corn, creamy avocado, summer ripe tomatoes– flavored with just a hint of lime.  Perfect!

FRESH CORN AVOCADO & TOMATO SALAD

Salad:
3 ears of sweet corn
1 cup cherry tomatoes, halved
1 lage avocado, peeled, pitted, chunked
1/2 cup cilantro, finely chopped
2 green onions, thinly sliced

Dressing:
1 jalapeno, ribs & seeds removed, minced
zest & juice of 1 large lime
1/4 tsp. salt
1 clove garlic, minced
1/2 cup olive oil

Cut the corn kernels from the cob, slicing down the cob with a knife. Heat 3 tab. of olive oil in a skillet and drop in the corn for about 4 minutes, until some of the kernels are charred, stirring a couple times while it cooks. Take off the heat and cool the corn.

To make the dressing, carefully removed the ribs and seeds from the jalapeno, then mince it finely.  (I use a plastic bag on the hand holding the jalapeno, to prevent pepper burn!).

Put the jajapeno, lime zest & juice, salt, garlic and oil into a container with a tight fitting lid.  Shake until the ingredients are well blended.

Add the cut cherry tomatoes, avocado, cilantro and green onion to the cooled corn.  Mix in the dressing and refrigerate until you are ready to serve it up.

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Citrus Honey Chicken

Hey friends– It’s a little crazy here– working ahead on a stack of blog posts to send off to you before we leave on a 2 week trip tomorrow!  So I’m typing away, doing last minute laundry and stacking piles of things to drop into the suitcase.  So fun!

And for your busy days, here’s an easy dinner, done in about 30 minutes.  It’s full of citrusy flavor with just hint of sweetness.  A little mixed rice, a bright salad and it’s dinner!

CITRUS HONEY CHICKEN
4 chicken thighs
2 tab. olive oil
salt
freshly ground pepper
2 limes, juiced
1 lemon, juiced
2 tab. honey
1 tab. soy sauce
garnish: more lime & lemon slices, green onion

Salt and pepper the chicken on both sides (I like to take the skin off, but skin on is fine too).  Heat the olive oil in a skillet that has a lid.  Cook the chicken meatier side down for 5 minutes in the hot oil until they are golden brown.

While they are cooking stir together the lemon juice, lime juice, honey and soy sauce.

When he chicken is browned turn it browned side up in the skillet and pour over the lemon/lime mixture.  Cover the chicken and let it simmer on low for 15 to 18 minutes until the chicken is cooked through (about 180 degrees with a meat thermometer).  It’s good to spoon the juice over the chicken a couple times while it’s cooking!

When the chicken is ready, put the pieces on a pretty platter and drizzle the pan juices over the top.  Garnish with lime and lemon slices and green onion.  So inviting!

Honey Cilantro Lime Salmon

Hi friends– End of the weekend here.  How was yours??   Friday night the young moms from our table at MOPS (mothers of preschoolers) came over and we cooked dinner together.  So fun!!  And we sat and talked til after 11:00.  Love those girls.

Besides that we had a couple quiet days–lots of reading and long walks.  And here is a good dinner idea for a lazy Saturday supper.  With a big salad and some rice, it’s ready in less than 30 minutes.

HONEY CILANTRO LIME SALMON
1 pound filet of salmon
salt
freshly ground pepper
1/4 cup butter, melted
juice of 1 lime
3 tab. honey
3 cloves garlic, minced
1/3 cup cilantro, chopped

Line a baking dish with foil and spray it with cooking spray.  then set your salmon filet in the center of the foil, liberally sprinkling on salt and pepper.

In a bowl, mix the melted butter, lime juice, honey and minced garlic.  Spoon it over the salmon and fold the sides of the foil up over the salmon.

Bake it up at 350 degrees for 15 to 20 minutes (depending on the thickness of the salmon).  Then turn on the broiler and cook 2 or 3 minutes more to crisp the stop.

Put it on a pretty plate and sprinkle the cilantro on top to serve it up nice and hot.

Salmon with Coconut Milk Cilantro Sauce

Hello friends– We’ve hit deep summer here.  Those blazing days when the flowers are drooping in the front yard and our ice tea consumption takes a steep rise.  So we are sitting down to easy meals that take a minimal amount of stove time and are satisfyingly light.  Here’s our dinner this evening…

SALMON WITH COCONUT MILK CILANTRO SAUCE
4 salmon filets
2 tab. olive oil
garlic salt & freshly ground pepper

sauce:
1 cup loosely packed cilantro
1/2 cup sliced green onion
3 cloves garlic, minced
1/4 tsp. cumin
1 lime, juiced
1/2 cup coconut milk
A dash of salt to taste

garnish: lime wedges

Heat a nonstick skillet with the olive oil. Liberally sprinkle garlic salt & freshly ground pepper on both sides of the salmon. Then lay them into the hot skillet.  Cook 3 to 4 minutes on each side (depending on how thick the filet is).

While that is cooking, combine the cilantro, green onion, garlic, cumin, lime juice and coconut milk in a blender (or use a stick blender)– until it makes a smooth sauce.   Taste and add a dash of salt if needed.

Place the hot salmon on a plate and spoon over the sauce.  Serve it with a chunk of sturdy bread and a bright salad for a quick summer supper.

Lime Cilantro Chicken Tacos

Hi there friends– Truth be told, we eat Mexican-ish food 2 or 3 times a week around here.  I’ve never met a food I didn’t like folded into a tortilla.  How about you?? I have a feeling we’re not the only ones.

So when I found this super easy way to come up with a potful of spicy chicken (thank you Pinterest)– that could top a tortilla any number of ways, I couldn’t wait to try it.  And it was delish!

LIME CILANTRO CHICKEN TACOS

Chicken:
2 pounds boneless chicken breasts, cut into chunks
1 small yellow onion, chopped fine
3 cloves garlic
1 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup salsa
1/2 cup chicken broth
to finish it off: 2 limes, 1/4 cup chopped cilantro

Taco ingredients:
street size corn tortillas (or whatever is your favorite!)
chopped lettuce
chopped cilantro
grated cheddar jack
avocado

Drop everything into a pot and bring to lowest simmer on your stove top. Cook for an hour (maybe a little more depending on how big you cut up the chicken chunks).

With a slotted spoon remove the chicken to a plate and shred it with 2 forks.  Scrape it all back into the sauce in the bottom on the pot and let the chicken soak up all the juicy sauce.

Serve with warm tortillas, lettuce, tomato, cheese, salsa, jalapeños, sour cream, salsa, avocado…  The list is pretty endless– just pick the taco ingredients you have on hand!

P.S –The recipe I worked from said to dump it all in crock pot and let it cook– 3 to 4 hours on high– or 6 to 7 hours on low.  Alas, I don’t own a crock pot, so you get my stove top version–or you can crock pot it yourself!

Honey Lime Salmon

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Hi all– I almost called this simple salmon–because that’s what it is!  And I love the sweet, citrus, slightly spicy sauce.  And it’s ready in about 15 minutes!

I’m planning to make it for a summer dinner out under the maple trees with friends soon as school’s out. Serve it up with sweet corn, a bright salad, something cool and pretty to drink and a table full of old friends on a warm night.  Perfect.

HONEY LIME SALMON
5 tab. honey
grated peel of one lime
2 tab. lime juice (about 1 lime)
1 tsp. cornstarch
1/2 tsp. Thai chili sauce (or Sriracha)
4 salmon fillets
2 tab. olive oil
salt & freshly ground pepper
green onion, extra lime for garnish

In a small sauce pan, stir together the honey, lime peel, lime juice cornstarch and chili sauce until the cornstarch is all blended (no lumps!).  Then heat the sauce for a couple minutes until it thickens, stirring now and then.  Set aside.

Salt and pepper both sides of the salmon fillets.  Heat the olive oil in a skillet and then lay the salmon in gently.  Cook 3 to 4 minutes on each side (depending on how thick your salmon is), just until it’s beautifully browned and flakey.

Move it to a plate and brush each piece of salmon with the warm sauce.  Garnish with the green onions and lime slices.  So easy and delish!

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Coconut Milk Lime Bread

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Hello all– Just when I thought I had come to the end of all the possible variations of quick breads, I ran across this coconut-lime version, that is bright and citrusy and fresh.  It pairs up well with mugs of tea and an engaging book to read…  Hope you try it.

COCONUT MILK LIME BREAD
For the bread:
1/2 cup sugar
6 tab. canola oil*
2 eggs
1 cup canned coconut milk
1 tab. lime zest (about 2 limes)
1  1/2 cup flour
1  1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup shredded coconut

For the glaze/topping:
1 cup powdered sugar
2 tab. lime juice
more coconut for garnish**

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In a mixing bowl, whisk together the sugar, oil, eggs and coconut milk.  Then stir in the flour, baking powder, salt and 1/2 cup shredded coconut.

Scrape the batter into one standard (or 2 small) loaf pans that have ben sprayed with cooking spray.  Pop it into a 350 degree oven for 35 to 45 minutes until firm and a small life inserted comes out clean.

Let the bread cool for 15 minutes and then remove from the pan.  Whisk together the powdered sugar and lime juice and drizzle it over the bread. And then immediately sprinkle on some coconut for garnish– quickly so it will stick to the glaze while it’s still wet.

Bright and fresh– best served to friends with mugs of tea.

*The recipe I worked from called for coconut oil.  I just used what I had–canola oil.  But if you have coconut oil in your well stocked kitchen, give it a try!!
**For the coconut on top I used big unsweetened coconut flakes (from Sprouts if you live in CA).  But for mixing in with the batter, just used regular shredded coconut (which would be just as pretty on top as well!)

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