- 8 ears fresh corn, husks and silk removed
- 1/2 red bell pepper, diced
- 1/2 red onion, chopped
- 2 tablespoons sliced green onion
- 2 chipotle peppers, minced
- 3 tablespoons chopped fresh cilantro leaves
- 1/4 cup extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 lime, juiced
- 1 1/2 tablespoons kosher salt
- 1 teaspoon coarsely ground black pepper
Preheat the grill to medium.
Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes
Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.
I use old bread, its perfect for these. I prefer Baguettes, or old bread from a bakery. Not sandwich bread.
1 Baguette, or old bread
Salt & pepper
Preheat oven to 350 degrees. Slice Bread into bite size chunks. Then Spread out on cookie sheet. Drizzle olive oil over the top, then sprinkle desired about of Salt & Pepper and Italian seasonings, and garlic Salt. Bake 5-10 minutes, or until bread is nice and brown, The darker the brown the crunchier they’ll be. When finished Use on salad or soup.
One whole Avocado
1 Tablespoon Lemon Juice
salt & pepper
Cut Avocado into bite size Pieces, as well as tomato, but into bowl and mix up, add a tablespoon of Lemon Juice and sprinkle with (desired amount) Salt & Pepper.
6-8 Slices of Bacon
1/2 Red Onion Diced
2-3 Garlic Cloves, Minced
Cut Bacon into Bite size pieces, Preheat Skillet and Saute bacon, Peel and cut potatoes into bite size pieces, Cook with Bacon. Cook on Med with lid on. Helps to hold moisture in and helps cook potatoes faster and prevents them from burning. When potatoes are Done (you can poke a fork through) and Diced Onions, cook for 10 minutes or until onions are translucent. Add in garlic and let cook 2-3 minutes, and serve.
Season and Dredge:
4 bone-in chicken thighs
Salt and pepper
1/2 cup all-purpose flour
Heat, Add, and Brown:
2 T. olive oil
Saute: 2 cups leeks, trimmed, julienned
1 cup baby carrots
8 oz. whole button mushrooms ( I used more because I LOVE mushrooms)
2 T. tomato paste
1 T. garlic, minced
Deglaze and Add:
1 cup dry white wine
1/2 cup chicken broth
1 sprig fresh thyme
2 T. unsalted butter
Season chicken with salt and pepper; dredge lightly in flour.
Heat oil in a saute pan over medium-high. Add chicken and brown on all sides; remove. Pour off all but 1 T. drippings and return pan to heat.
Saute leeks, carrots, and mushrooms for 3 minutes. Stir in tomato paste and garlic; saute 2 minutes, stirring often.
Deglaze pan with wine and reduce for 3 minutes; add broth and thyme. Return browned chicken to pan and bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes.
Stir in butter until melted, then season with salt and pepper. Remove and discard thyme sprig.