Corn Caprese Salad

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Doesn’t this salad SCREAM fresh, vibrant, and delicious? Ok so just a quick confession… I LOVE CORN! Cob, creamed, steamed, in pancakes (you’ll get that recipe later), in salads, you name it, I LOVE IT..whew ok I’m better.

I ran across this recipe 5 years ago by Cuisine magazine, and after a couple of tweaks, it has been my FAVORITE HANDS DOWN. I decided to share this recipe during a “‘Girls Night In” and after a couple of bottles  glasses of wine, the ladies not only cleaned their plates, but I believe they may have been licking of the plates as well. Take a few minutes to create this easy breezy masterpiece, I’m sure it will be your favorite too. Enjoy!

Ingredients:

1 c. fresh or frozen corn (fresh is always best)

2 c. grape or cherry tomatoes, halved

1 c. fresh mozzarella, chopped (you may also use shredded if you’re in a pinch)

2 Tbsp fresh basil, chopped

2 Tbsp white wine vinegar

1 Tbsp olive oil

pinch of sugar (optional)

salt and pepper to taste

Directions:

Blanch the corn in boiling water for 3 minutes drain and cool.  Combine tomatoes, mozzarella, basil, and corn in a large mixing bowl.  In a separate bowl, whisk vinegar, olive oil, sugar then toss with the corn mixture. Salt and pepper to taste and serve.

201 calories per cup

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Glazed Carrots with Dill

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If you have a can of lemon-lime soda and a carrot, you have the beginning of an unexpected side that’s perfect for a busy week night or an elegant meal. As a lover of vegetables, it doesn’t take much for me to eat my veggies. A recent trip the farmers market in Charlotte lead to long conversations over the different types vegetables from India, how they look, and how to cook them. Any who…back to the carrots and soda. If you love glazed carrots, but you never master the art of the perfect sugar or honey ration to water, lemon-lime soda is the answer! Take a peek at this gourmet recipe made easy and leave your comments! Enjoy!

Ingredients:

2 lbs. carrots, sliced

12 oz. lemon-lime soda

1 Tbsp butter

¼ tsp fresh dill weed

salt and pepper to taste

Directions:

Slice the carrots uniformly to promote even cooking. I prefer a mandolin, yes this is one of my favorite kitchen tools ♥. In a medium sauce pan, add the carrots and lemon-lime soda over medium-high heat cover and bring to a boil.  Reduce the heat and continue to eat for 10 minutes. Uncover the pan and continue to cook until the carrots are tender and the liquid is almost evaporated.  Add the butter stir until melted and add seasons.  Salt and pepper to taste.

Makes 4 cups. 110 calories per ½ cup

 

Elegant and Easy Standing Rib Roast

I am a lover of BEEF! There I said it, I love many types of beef especially rib roast and I think this love has been passed on to my son. As a teenager, we had an unspoken game where he’d try to eat EVERYTHING in sight, and I’d try to create meals where he wasn’t IMMEDIATELY hungry after he ate. I lost MANY MANY times 🙂

Anytime I can find a recipe that screams GOURMET flavor, but utilizes minimal effort it automatically gets a look from me. That’s where this elegant and easy roast comes in. You can’t get much easier, but people will swear you’ve been cooking all day!

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Ingredients:

5 lb standing rib roast, allowed to stand at room temperature for at least 1 hour

1 Tbsp canola oil

2 Tbsp kosher salt

3 Tbsp fresh chopped rosemary

5 fresh minced large garlic cloves

Fresh ground pepper to taste

Preheat the oven to 375 degrees and rub the roast with the canola oil and minced garlic. Sprinkle with salt, rosemary, and fresh ground pepper. Place the roast on the rack in the roasting pan with the rib side down and the fatty side up.  Roast the meat for 1 hour then turn the oven OFF! Leave the roast in the oven but DO NOT OPEN THE OVEN DOOR for 3 hours.  30-40 minutes before serving, turn the oven to 375 degrees and reheat the roast.

*DO NOT remove the roast or re-open the oven door from the time the roast in placed in the oven until it is ready to serve! #BonAppetite