COWBOY CAVIAR

This salsa (Cowboy Caviar) goes well with so many foods, especially quesadillas, grilled chicken, steak, or even salmon. It also makes a healthy lunch served over a bed of lettuce. 

2 T extra-virgin olive oil or avocado oil

Zest of 1 lime

Juice of 2 limes

½ t sea salt

½ t fine ground black pepper

1½ t ground cumin

½ t ancho chile powder

2 cups frozen corn, thawed

4 scallions, thinly sliced

1 red bell pepper, diced

1 orange bell pepper, diced

1 yellow bell pepper, diced

½ to 1 jalapeño pepper, seeded and diced

1(15 oz) can black beans, rinsed and drained

1 small bunch fresh cilantro, chopped

Spread corn out onto a baking sheet and place under the broiler until slightly charred.

This is optional, but worth it.

In a medium size bowl, mix together the oil, lime zest, lime juice, salt, pepper, cumin, and chile powder. 

Mix in the rest of ingredients, cover and refrigerate until ready to serve.

Serves 6

FROZEN LIMONCELLO-RICOTTA CUPS

Limoncello is an Italian lemon liqueur.  It is a favorite in summertime, especially on the Amalfi coast of Italy.  My husband and I enjoyed this many times with my former son-in-law and his family in Positano.  This dessert is light and so refreshing.

1 ½ cups crushed graham crackers or Nilla vanilla wafers

4 oz melted unsalted butter

1 ½ cups ricotta cheese

¾ cup limoncello liqueur

⅓ cup confectioners' sugar

1 T fresh lemon juice

Fresh berries, for garnish

Mint leaves, for garnish

Mix cracker or wafer crumbs together in a small bowl.

Using a muddler or other wooden devise, press crumb mixture into bottom of each 6 small glass cups, and set aside.

In a mixing bowl, mix together the ricotta, limoncello, confectioners' sugar, and lemon juice.

Make sure all ingredients are completely combined.

Fill the cups three-quarters full, cover and freeze for at least 4 hours.

Remove tops and let sit on counter for a few minutes before serving.

Add a dollop of whipped cream, berries, mint leave, and a small wedge of lemon.

Serves 6

SOUTHERN BLTS WITH FRIED GREEN TOMATOES

 BLTs are a favorite lunch time meal. This is a Southern version of the classic sandwich, made with fried green tomatoes. Make your Roasted Garlic Aioli in the morning or the day before. You can use regular mayonnaise, if you prefer.

4 slices applewood smoked bacon

2-3 medium green tomatoes

½ cup corn flour 

¼ cup panko bread crumbs

Dash of cayenne pepper (optional)

Sea salt and finely ground black pepper

1 large egg, beaten

2 T buttermilk or milk

1 t granulated sugar

Peanut oil or avocado oil, for frying

Toasted multi-grain bread

Lettuce

Roasted Garlic Aioli (recipe follows)

Fry bacon in a cast-iron skillet, until crisp on both sides.

Transfer bacon to a paper towel lined plate.

Pour out all but about 1 teaspoon of the bacon grease.

Cut each tomato into about ½-inch slices, discarding ends

In a shallow bowl, combine the corn meal, panko, and cayenne pepper.

Season to taste with salt and pepper.

In another shallow bowl, combine egg, buttermilk, and sugar.

Dip the tomatoes in the egg mixture and then dredge them in the corn flour mixture, coating both sides well.

Add the peanut or avocado oil to the skillet and heat to medium-high temperature.

Fry the tomatoes until brown and crispy on both sides, about 4 to 5 minutes on each side.

Place on a paper towel-lined plate.

Spread some Roasted Garlic Aioli on each slice of toasted bread.

Add some lettuce, two slices of fried green tomatoes.

Add two slices bacon, some more lettuce, and top with another slice of toasted bread.

Cut in half and serve.

Roasted Garlic-Lemon Aioli
1 large whole head garlic
1 t extra virgin olive oil
1 cup mayonnaise
Finely grated zest of ½ lemon

2 T fresh lemon juice

½ t Dijon mustard

Pinch of cayenne pepper (optional)

2 t extra-virgin olive oil

Sea salt and fine ground black pepper

Preheat oven to 425 degrees F.

Cut off the top (not root end) of the garlic head and place in a small ramekin (oven-proof custard cup). 

Drizzle with oil and cover with aluminum foil.

Bake in oven for 35 to 40 minutes, until garlic is soft.

Remove from oven and remove foil. 

Let cool until cool enough to handle.

Squeeze out the garlic from each clove into the bowl of a food processor.

Add the mayonnaise, lemon zest, lemon juice, Dijon, cayenne, and olive oil.

Season to taste with salt and pepper.

Process until smooth.

Spoon into a bowl, cover, and refrigerate 1 to 2 hours.
The rest will keep in a small clean mason jar for about one week.




Makes 2 Sandwiches

STRAWBERRY PARFAITS

I buy strawberries from a farmer down the road from me. Her berries are so wonderful, sweet, and of course, organic. Everytime I drive by her stand, I buy one or two baskets. I love to freeze them for use all winter long in super juices and desserts. If you prefer, you can use low fat or fat free yogurt and cream cheese.

3 cups strawberries, hulled and sliced in half

3 T granulated sugar

1 ½ cups plain Greek yogurt

½ cup softened cream cheese

¼ cup confectioners’ sugar

1 t pure vanilla extract

8 butter cookies or graham crackers, crushed

In a bowl, combine the berries with the sugar. Stir to combine.

Cover and refrigerate up to 8 hours.

In another bowl, whisk together the yogurt, cream cheese, sugar, and vanilla extract.

Place some of the crushed cookies in the bottom of 4 serving cups.

Add some of the whipped yogurt mixture

Add the berries and layer two more times.

Top with a sprinkling of crushed cookies and a sprig of mint, if desired.

Serves 4

PEACH, CHERRY, & BLUEBERRY CRUMBLE

Three of my favorite fruits to combine during the summer months are, peaches, cherries, and blueberries. Here is a fruit crumble recipe for you to enjoy, especially with a scoop of vanilla ice cream.  

Here is a quick explanation of the different fruit desserts with a topping.

Lee's Kitchen Tips:

A Crisp contains a topping of butter, sugar, flour, and nuts.

A Crumble is the same as a crisp but also contains oats in the topping.

A Cobbler is topped with spoonfuls of sweetened dropped biscuit dough.

A Grunt is like a cobbler but cooked covered in a cast-iron skillet on top of a stove or campfire.

A Buckle is made with berries tucked into a cake batter and topped with sweet butter crumbs. The batter buckles over the fruit.

A Brown Betty is layered and also topped with sweet butter crumbs.

Filling

6 ripe peaches, peeled and sliced or 1 bag frozen peaches, thawed, and cut

1 cup cherries, pitted and cut in half or ½ bag frozen cherries, thawed, and cut

1 cup blueberries

1 T grated lemon zest

1 T lemon juice


1 T grated orange zest

1 T orange juice

½ cup granulated sugar

3 T cornstarch or 3 T instant tapioca

¼ t freshly ground nutmeg

Crumble Topping

½ cup rolled oats

½ cup sliced almonds

½ cup flour

½ cup brown sugar

½ cup granulated sugar

½ t cinnamon

¼ t freshly ground nutmeg

4 T unsalted butter, cut into small pieces

Pinch of salt

Preheat oven to 350 degrees F.

Place peaches, cherries, and blueberries in a bowl and gently toss with the lemon zest, lemon juice, orange zest, orange juice, sugar, flour, and nutmeg.

Pour oats and almonds in a blender or food processor and pulse to break up the pieces slightly.  Set aside while making the crumble.


In a medium bowl and add the rest of the crumble ingredients and mix with a pastry cutter until the butter is broken into small pea-size pieces.

Mix in the oats and almonds.

Set 6 individual ramekins on a baking sheet and lightly spray with non-stick oil.

Divide the fruit between the dishes.

Sprinkle crumble topping evenly over the fruit.

Bake in oven for about 45 to 50 minutes, until fruit is bubbling and top is golden brown.

Remove from oven and let cool a few minutes.

Serve with a scoop of vanilla ice cream.

Serves 6

Note: If you want to make this dessert extra-extra special, add a tablespoon of kirsch cherry brandy to the fruit.

POW POW SHRIMP

Pow Pow Shrimp is one of our favorite appetizers at a local restaurant.  I made my own version of this. . .it took a couple times, but my husband loves and asks when can we have Pow Pow Shrimp again.  I made fried rice and served with frozen pot stickers.  Cheaper than a Chinese restaurant and no MSG.

Sauce

¼ cup mayonnaise

¼ cup sweet chili sauce

2 T hot sauce, Sriracha or your favorite (you can use less, if desired)

1 t rice vinegar

1 small clove garlic, pressed or minced

Breading

½ cup cornstarch

1 large egg, whisked with 1 T water

½ cup all-purpose flour

½ cup plain or crunchy breadcrumbs

¾ t sea salt

½ t ground black pepper

¼ t onion powder

Peanut or avocado oil, for frying

12 to 16 large to medium shrimp, peeled and deveined

Shredded romaine or cabbage for the bottom of each bowl

2 green onions, sliced, for garnish

In a small bowl, whisk together the sauce ingredients and set aside.

In the 1st shallow bowl, add the cornstarch.

In a 2nd shallow bowl, add the whisked egg.

In a 3rd shallow bowl, add the flour, breadcrumbs, salt, pepper, and onion powder.

Dip the shrimp in the cornstarch, then dip into the whisked eggs, and finally into the flour-breadcrumb mixture, covering completely.

Set aside on a platter and refrigerate for 20 to 30 minutes.

Meanwhile, in a wok, add 2 inches of oil and heat until about 350 degrees F.

You can also test with the end of a wooden spoon to see if bubbles develop around it.

Fry the shrimp in 2 batches until golden, about 3 to 4 minutes.

Remove with a slotted spoon or a spider spoon and drain on a paper towel lined platter..

Keep warm in a 250 degree oven while frying the final batch.

Line 2 bowls with shredded lettuce or cabbage.

Evenly divide the shrimp between the 2 bowls, generously drizzle with the sauce, and garnish with scallions.

Serves 2

CASA GUACAMOLE

Avocados contain healthy fats and are considered one of the "super foods". They are packed with vitamins and minerals and are a good source of fiber and potassium.

4 ripe avocados, flesh scooped from shells

Zest of one lime

Juice of one lime

2 t lemon juice

½ t chipotle chile powder or ancho chile powder

1 clove garlic, pressed, or ½ t granulated garlic

6 scallions, minced

1 small jalapeño pepper, seeded and minced

½ bunch cilantro leaves, chopped

Sea salt

In a large bowl or mortar and pestle, coarsely mash the avocados. 

Add the rest of the first ingredients and stir to combine.

Season to taste with sea salt.

Serve immediately.