Southwestern Salad with Roasted Corn and Avocado

Ingredients:

Avocado Dressing:

• 1 lime
• 1 cup mayonnaise
• 1 Tbsp white vinegar
• 1 cup chopped cilantro
• 3 cloves garlic
• 1 chopped Anaheim pepper (mild Hatch green chili)
• 1/2 cup chopped red bell pepper
• 1 Tbsp sea salt
• 1 Tbsp cumin
• 1 medium avocado

Combine above ingredients in a food processor and puree.  Set aside in the refrigerator for several hours or over-night to let flavors meld together.

Corn Medley:

• 4 ears of sweet corn, shucked and cleaned
• 1 medium red onion, chopped
• 1 chopped Anaheim pepper (mild Hatch green chili)
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 2 Tbsp butter
• 2 Tbsp olive oil
• 1 Tbsp sea salt

Grill corn over high heat until kernels brown evenly on all sides.  Remove from heat and let cool to room temperature.  Cut the kernels off of the cob.  Add butter and oil to large sauce pan and bring to medium high heat.  Add the red onion and cook for about 5 minutes until translucent.  Add peppers and cook another 5 minutes.  Add salt, then corn.  Cook 10 minutes more, then remove corn medley from heat and let cool to room temperature.

Salad:

• 3 hearts of romaine lettuce torn into bite-size pieces
• 1 cup crispy tortilla strips
• 1/2 cup shredded cheddar cheese
• 1 cup cherry tomatoes sliced in half long-wise
• 1 tsp salt
• 1 tsp pepper
• 1 avocado, sliced

Toss tomatoes with salt and pepper, then set aside.  Toss romaine with avocado dressing until thoroughly coated (don't over-do it!).  Add cheese, tomatoes, tortilla strips, several large spoonfuls of corn medley, and sliced avocado.

This salad tastes great with anything grilled.  Enjoy!

Shrimp and Eggplant Casserole (video)

Following is the link for the written version of this recipe: Shrimp and Eggplant Casserole (text).

This meal can compliment a host of seafood dishes. Enjoy!

Pan-Seared Tilapia with Kale and Lemon Vinaigrette Sustainable Seafood Recipe from Seafood Watch at the Monterey Bay Aquarium

Pan-Seared Tilapia with Kale and Lemon Vinaigrette Sustainable Seafood Recipe from Seafood Watch at the Monterey Bay Aquarium

Crawfish Étouffée (a/k/a Smothered Crawfish)

Crawfish Étouffée (a/k/a Smothered Crawfish) is a south Louisiana favorite during crawfish season.

Ingredients

• 1 lb. clean crawfish tails
• 2 large onions, chopped
• 1 small bell pepper, chopped
• 4 cloves garlic, minced
• 1/4 lb. butter
  
• 1/2 cup celery, chopped
• 1/2 cup parsley, chopped
• 1/2 cup green onion, chopped
• Salt and pepper to taste

This is the ultimate Crawfish Étouffée recipe and very simple to make. Sauté vegetables and seasonings in butter for approximately 5 minutes. Add crawfish tails and cook on medium heat for one-half hour. Serve over cooked long grain rice. Serves 4.

Bon Appetite! Ahheee!!

Simple Chili Recipe for the Diabetic

Here is a simple chili recipe for the diabetic.

Ingredients

• 1 can red beans (kidney)
• 1/2 lb lean ground beef
• 1 can tomato soup
• 1 Tbs chili powder
• 1 small onion, chopped
• 1/2 tsp. ground cayenne pepper

Note: If you want, and you have some handy, you can add a touch of cumin and a 1/2 tsp.of masa corn flour to incorporate a traditional taste and to thicken it up a little.

Instructions

1. add all the above ingredients in a pot (while stirring)
2. bring to a slow-boil then turn the heat down and simmer about 1/2 hour

 Quick and easy.

Tomato Soup: Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market. Dr. John T. Dorrance, a chemist with the Campbell Soup Company invented condensed soup (including tomato) in 1897. [source]