Summertime Roasted Corn with Avocado Salad

I'm excited to share with you a recipe from one of my newest cookbooks that I'm a huge fan of already!  First thing is first, this cookbook is fantastic.  It's called Seasons in the South and it's by a Georgia gal name Ginny McCormack.

I've fallen in love with how she almost tells a story through food!  The recipes are tried and truly Southern, and they're divided into the 4 seasons and by meal or occasions, which makes it more enjoyable to look through.  I'm a seasonal cook, and I've always appreciated the different seasons so it is delightful to find a cookbook like this one that divides the recipes that way!  The pictures are extraordinary in here.  Each spread has a large photo that's beautifully capturing the essence of the season through scenery, table-scapes, and the prepared recipe.

The cookbook is filled with bits of stories or quotes that apply to that particular season or the meal the recipe is in. It's really a delight to look through!

This is in no way a paid endorsement, but I want to pass my favorites along to you all.  This cookbook is definitely a favorite!

This roasted corn salad comes from the summer section of the book, and it is every bit as tasty as it sounds!  I made it for the very first time tonight, and I can honestly say my pictures don't do the flavor justice... It's sooo delicious!

Our son even asked for seconds.  For a salad!!

This dish is easy to put together and has ingredients in it that nod to a summertime picnic "on the grounds", as my family would say.  The corn is roasted in the oven and couldn't be simpler to prepare, but you can certainly grill it to take the flavor one step further.  There's something about the toasted flavor from the fresh corn alongside the spicy onion, bright tomato and creamy avocado that whisks you away to a tropical beach along the Mayan Riviera! The vinaigrette with citrus and spice isn't heavy at all but enhances all the flavors.

Get out some extra lemon and lime and make some delicious sweet tea or fresh lemonade to sip as you chop up the salad on these sun drenched evenings.  Fire up the grill and put on some steak, chicken or even fish tacos would be decadent with this on top!! I hope this will become your new favorite summer salad, I know it will be mine!

Roasted Corn with Avocado Salad
Adapted from: Seasons in the South

Salad:
6 ears corn, husks removed
olive oil for brushing
3c. grape tomatoes
1/2c. red onion, chopped (I had Vidalia so that's what I used.)
1/2c.green pepper, chopped
1 medium avocado, peeled, pitted, and cut into small chunks
1/2c. fresh cilantro (I used flat leave parsley)
8 oz. feta cheese (I omitted this particular time.)

Preheat oven to 400 F. In a small bowl whisk together vinaigrette ingredients. Set aside.

Brush ears of corn with oil.  Place them on a baking sheet (I used a cast iron skillet.)and roast for about 30 minutes until they begin to brown. Line the pan with foil for easier clean up. I turned them a couple times. Allow to cool a bit before removing corn from the ears with a sharp knife.

In a mixing bowl, combine corn and all remaining ingredients.  Add the vinaigrette and toss to coat. Serve immediately or refrigerate.

Vinaigrette:
3/4 c. (extra virgin) olive oil
4 Tbsp. lime juice (I just had lemons so I used lemon juice.)
2 tsp. ground cumin
11/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper

Makes 8 servings

The Perfect Autumnal Salad, Cape Cod Chop Salad with Maple Citrus Dressing

I'm genuinely tickled to share with you my all-time favorite salad!  It's chock full of delicious sweet and salty ingredients with a to-die-for easy homemade dressing!

First, I just have to say what a gorgeous week it has been around here in small-town Kentucky.  The last several days have had no summertime humidity and the skies have been clear blue like we usually see on October days.  Every night has been down-right chilly making for a perfectly brisk morning that just beckons me to my first cup of hot coffee and my fluffiest robe.

I've enjoyed some time at home by myself today as this is one of two days out of the week that both of our children are in school.  Usually I make sure parts of these days are filled with both productivity and some leisurely quiet time that I just don't have with my bustling family around.  I need time to reflect or do what I like to do, such as practicing piano and singing, or even listening to worship music. Micheal Buble, or Kenny G on Pandora with a good book.

You know, there are times for peace and stillness and times for a joyful noise and a loved-in house with messes and chaos.  I just try my best to have a little balance of both-- if possible.  :)

It's not always possible!

As you see above, I opened some windows and my patio sliding doors to allow a nice morning breeze to come in here across our family room. It was just enough to rustle my curtains and make me feel like the seasons are really turning!  It's invigorating to feel a rush of cool air around the home, but especially when the smell of fall candles are in the air. Awww, my happy place!

I also looked through this beautiful cookbook, Seasons In the South, my Grandmother has let me borrow.  Oh my, how I wish I could make every single recipe in here!!  The words are also inspiring about each season and what to look forward to.  I just starting the fall season, so I'm anxious to read what new recipes I'll decide to give a go!  I identify with the south greatly in my cooking style and lifestyle so I'm drawn to anything like this.

This recipe on the other hand isn't Southern, but too good not to love!  It's inspired by Ina Garten's Cape Cod salad in her cookbook (my fave) Barefoot Contessa, Back to Basics.  I've just about worn the pages of this cookbook out over the past 5 years, because I've honestly loved every recipe I've made from here.  This is only "recipe" I've made for a salad, but it's worth every effort!

I put my twist on this delightful salad and that's what I'm sharing with you today! My version of Cape Cod salad.  Of course, I had to add pecans instead of just walnuts because after all, I am a Southern girl.

The salad has a delicious base of spinach and romaine and is filled with things like granny smith apple, peppered bacon (just sprinkle bacon with pepper before baking), dried cranberries, pecans, and creamy goat cheese.  I added blueberries because I had them and they're beautiful in here, and I added homemade croutons. 

My husband never has gone on about a salad, except for this one!  That's why I surprised him with it today when he came home for lunch.  The salad dressing is one of our favorite parts because it's sweet and tangy, so don't leave it out!

Cape Cod salad would be a beautiful and impressive addition to your Sunday meal or just one it's own like we had today.  It pairs lovely with soup and is sure to please even the most hearty eater in your home!  Let me know what you think.

Cape Cod Chop Salad

8 oz. (about 6 slices) peppered bacon (Here is my favorite method to cook it.)

8 oz. (about 3 cups) your favorite greens, I use spinach and romaine or butter lettuce

1 large Granny Smith apple, diced

1/2 c. pecans, toasted and chopped roughly (To toast carefully heat over med-low in a skillet with stirring for 5-6 minutes)

1/3 dried cranberries

1/4 c. fresh blueberries

6 oz. goat cheese, crumbled (Ina used blue cheese)

Homemade Croutons (Chop any bread or bun and toss in a bowl with olive oil, salt, pepper, and garlic powder.  Bake in a dish on 375 F. for 12-18 minutes, stirring once.)

Maple Citrus Dressing

3 Tbsp. apple cider vinegar

1 tsp. grated orange zest

2 Tbsp. freshly squeezed orange juice (This is well worth the effort, although I've used regular orange juice before, too.)

2 1/2 tsp. Dijon mustard

2 Tbsp. pure maple syrup (If you don't have the real deal, treat yourself to it for the fall!)

1 Tbsp. green onion or chives, chopped

Sea salt

1/2 tsp. black pepper

2/3 c. extra virgin olive oil (I used about 1/2 cup instead.)

In a large bowl, put the chopped lettuce and spinach leaves, green apple, nuts, cranberries, blueberries, chopped bacon, croutons, and goat cheese.

For the dressing, whisk together the vinegar, orange zest and the next 6 ingredients in a medium bowl.  While whisking slowly add the olive oil until well incorporated.  You may have to whisk this again just before serving.

Pour most of the dressing over the salad and toss all together well.  I didn't use all the dressing, but it keeps well in a jar in the fridge for a week or so. 

Let everyone help themselves or serve individually as a beautiful presentation.  You may top it with extra cheese crumbles or green onion for garnish!

One more thing.....

Here is a little peak of our view beyond the salad and table at lunch.  Our yard is like a retreat for us to admire when we eat!  All of this green shall soon be replace with colorful leaves, so you'll be seeing more of that to come.

Blessings!

Fresh Mediterranean Inspired Salads

 

I thought I would share with you these beautiful salads while I'm working putting together a post of our sweet Valentines Day for you.  Hope yours was wonderful, too!

 

I am loving salads more all the time!  I've been trying new ones at restaurants and come home inspired to experiment with delicious flavors.  I've always naturally loved the light and healthy flavors of Mediterranean food!  Lately I've been making salads inspired by their cuisine a couple times a week, and they're delicious.

 

  I've always been an olives freak (I can't get enough! I'm always given all the olives in the salad at Olive Garden.  It's just known that I'm the olive eater!)  Of course I love extra virgin olive oil, chickpeas, feta cheese, and cucumbers....you get the picture.  Although chickpeas are a more recent love over the past few years, I'll sometimes eat them a few days a week!  I always buy them canned, so I drain and thoroughly rinse the beans to get all the salt water off before adding them to anything.  (Actually I do this with any canned bean or vegetable.)

 

I've recently discovered that I like very finely diced red onion in these salads.  Mom has always like this, and I love cooked onions but have always picked raw ones off salads. I gave it a try again and this time  I've realized ... a little red onion is amazing in Greek salads!!!  Put them right in your homemade Greek vinaigrette dressing for a slightly milder taste that still adds that sweet heat undertone.

 

 

I think I was spurred on when I went to Gloria's World Village Cafe (in Murray, Ky.) with my Mom and sister and ordered the gyro salad.  It came with tzaziki sauce as the dressing, and of course had all of the other fresh Greek ingredients.  We all ordered this with delicious falafal and loved this salad so much!  I was inspired to use tzatziki for my salad dressing and that's what I'm doing now.  It's really fresh tasting and has little-to-no fat and higher protein from the Greek yogurt that's in it.  How's that for a salad dressing!?

 

I'm sharing with you a couple of my new favorite Mediteranean inspired salads.  This first one is more of a classic Greek salad with store bought tzatziki dressing, although I make an easy homemade Greek vinaigrette that's absolutely divine with it, too!  I'll give you the ingredients for that, as well.  If eaten by themselves (as I often do for lunch) either salad would be delicious with warm pita bread on the side!

 

 

Classic Greek Salad

Romaine Lettuce

Chickpeas

Kalamata Olives, or any kind

Red Onion, finely diced or slivered

Cucumber, diced

Grape Tomatoes

Crumbled Feta Cheese (Trader Joes has herbed kind that's delish)

Tzatziki Sauce

Salt & Pepper

 

If you don't use the tzatziki sauce for dressing, please try out my...

 

Homemade Greek Vinegarette:

2 parts Extra Virgin Olive Oil

1 part Red Wine Vinegar

Freshly squeezed Lemon Juice

Dijon Mustard, enough to make a little creamy

Pinch of Dried Oregano

Sea Salt & Freshly Ground Pepper

(Finely minced shallots would make it perfect!)

 

Add all of this to a Mason jar with a lid and shake, shake, shake it up!!!

This is dressing absolutely delicious on salads.

 

The other favorite new salad is....

 

 

Creamy Cucumber-Tomato Salad

Graped Tomatoes, halved

English Cucumber, chopped

Red Onion, finely chopped

Fresh Basil

Tzatziki Sauce

Lemon wedge

Sea Salt & Fresh Cracked Pepper

 

 

In a medium bowl, mix tzatziki dressing, juice of the lemon wedge, basil, onion, salt and pepper.

Stir until blended together and set aside.

 

Add the the cucumber and tomato to the same bowl and mix together so the dressing is saturating the vegetables.

 

This creamy cucumber & tomato salad is wonderful!!  I make it in single servings for my lunch at home, and that's my whole meal,  It would be wonderful served as a side dish in the summertime with whatever you have on the grill!  I want to try it with some feta cheese, too. Be sure and store in in the fridge if you're not eating it right away. 

 

 

Linking up at these friend's parties:

 

 

 



Ladies Luncheon Strawberry Chicken Salad

This is a pretty salad that I put together for my Mom and sister when they came for a visit about a week ago.  They were coming to stay the night, but arrived at mid-day, so I wanted to have a nice little lunch for them when they walked in the door.  After a long drive, there's nothing more inviting than a freshly made meal or dessert waiting for your arrival!  Maybe it's just me, but I love that!

My husband and I love going to Bed & Breakfasts for a weekend away, and that's one special thing they usually provide when you arrive! Many we've stayed at will have fresh baked cookies or muffins, hot popcorn, fresh coffee or tea....just something that says, Welcome, we're so glad you're here!!!

I got this idea of adding strawberries to chicken salad from a recent issue of Southern Living magazine. I changed the recipe to suit our tastes, and it was just wonderful! I didn't go by an exact recipe, but "eye-balled" most of the ingredients while tasting as I went. I only added a little bit of green onion, but I thought the onion is what gave it a nice savory quality.  The honey simply should be for a subtle sweetness to compliment the strawberries and contrast the salt.

Chocked full of sliced green onion, fresh strawberries, sunflower seeds and sliced almonds in a Greek yogurt dressing, this salad was perfect served on sweet Hawaiian buns and simply served with wavy potato chips, pickles and olives. I also made homemade, fresh strawberry-limeade, but I'm so disappointed that I didn't take any pictures of it. It was soooo good!! Guess, that means I'll have to make it again!?!  ;)

This salad was something we all agreed was fantastic for a ladies lunch, and just right for the incredibly hot day it was!  We had a wonderful time catching up together as we sat in my new dining room eating and enjoying the company!  We did some shopping at Home Goods, dinner at an authentic Mediterranean favorite restaurant called The Grape Leaf, watched some Downton Abbey (my favorite!), shopped at The Fresh Market (another favorite!) and more cooking.  We had such a fun time together!  As always, it's a little sad to see my family leave to go back home, but we made the most of our time together!

Maybe this lovely strawberry chicken salad--or an inspired version--can be a part of your "Girl's Day Out", too!

Strawberry Chicken Salad

Chicken Breasts 

Greek Yogurt

Light Mayonnaise

Salt & Pepper

Honey

Poppy seeds

Green Onion, sliced thinly

Roasted & Unsalted Sunflower seeds

Strawberries, halved and sliced thinly

Almonds

When I make chicken salad, I always "roast" the chicken breast.  I used 1 1/2 large chicken breasts for the three of us.

It's Simple: Rub breast with extra virgin olive oil, salt and pepper.  Bake at about 350-375 degrees for about 25-30 minutes.

Allow to cool and shred into pieces.  Set aside.

Mix together equal parts of  Greek yogurt and mayonnaise.  Add salt and pepper, poppy seeds, sunflower seeds a bit of honey, and sliced green onion.  Mix well.  You can make this dressing ahead of time, just refrigerate it.

When you're ready to assemble, add the chicken and strawberries and gently mix together.  Add additional salt and pepper if it needs it.  Serve in a lovely lettuce lined bowl for a pretty presentation and sprinkle almonds over the top.  Chill for up to 2 hours.  Enjoy with the Lovelies in you life!

Here we are right before they left to go back home. *tear*

  I'm in the middle, my sister is on the left, and Mom on the right. 

( Love you both!)

Also, I almost forgot to thank Amelia at Cake Fu for featuring my Lemon Berry Trifle in her festive July 4th blog post!!!  She has some great suggestions and I hope you can check her out!  Thanks, Girl!

I'm linking up with friends:

Summer Time Spicy Coleslaw with Apple and Pecans

     I heart coleslaw!!!  Cool and creamy, perfect with anything off the bbq grill!  This is a little different from the traditional mayo and cabbage coleslaw that we've all grown to love.  This slaw has punches of flavor from the spicy dressing to the crunchy napa cabbage, sweet apple and salty toasted pecans.  YUM!  Perfect for your next picnic! 

     I made this to accompany a supper of  balsamic and black pepper skirt steak and cooked down black beans!  Scrumptious to say the least.  This coleslaw provided a fresh, kind of salad effect with the heartier steak and beans.  We were really starving when we actually sat down to eat--it was a late meal-- making us appreciate every bite even more.  I served it out of this pretty cut glass bowl that was passed down to us from my Great-Grandmother in-love ("Granny").  I'm very proud of this piece and find things like crimson red cranberry salad looks especially pretty in it around the holidays.  It is very heavy and yet so delicate looking.  A special piece indeed. :)

     Back to the coleslaw: it calls for Napa cabbage which happens to be pretty expensive, in my opinion.  I have only bought it for this dish, and really like the texture and pretty fluted edges.   It's fairly easy to find, since I bought mine at Kroger.  Originally the recipe calls for red onion. I didn't add this, but for all of you raw onion lovers, have at it!  I'm sure it would be great.  I'm almost embarrased to say that I actually forgot about the carrots until I finished taking these pictures!  I was so excited about the apple and pecans, that I missed out on  putting in the carrots completely!  They are a favorite vegetable of mine, and would add beautiful color, too.  So don't do that when you make this--learn from my mistake!

     I hope this might give you a new idea for you next bbq, church potluck or family picnic.  It's that time of year to start showing off your summer recipes, and this Spicy Coleslaw with Apple and Pecans would be great to keep in mind.  It's a new twist on an old favorite! 

 Spicy Coleslaw with Apples and Pecans

1 head of Napa cabbage

(splurge-worthy!)

4 carrots, shredded

1 Fuji apple

1 c. pecans, toasted and rough chopped

Dressing

1 Tbsp. honey dijon mustard

1 tsp. sugar

1/2 tsp. cayenne pepper

1/2 tsp. ground cumin

3/4 c. light mayo or miracle whip

juice of 1 lemon

kosher salt & black pepper

Shred cabbage and carrots, thinly slice the apple and chop pecans.

Mix well with hands and set aside.

In a bowl, stir together the dressing ingredients and season with salt and pepper.

Pour dressing over cabbage mixture, and toss well to coat.

Taste again to adjust seasonings.

Serves 8-10

I'm linking up with