Mini Blackberry Pies

Pictures only. I've been experimenting with some fun new desserts and these were the perfect size and taste.

Chicken Chili & Cheesy Corn Cake

I've never used ground chicken, but this seemed like a good way to test it out. Yum!

1 lb ground chicken

your favorite chili mix (I use Shelby Carolll's)

8 oz tomato sauce

1 bottle of beer

1 can black beans, slightly drained

shredded cheddar, sour cream & chopped red onion to garnish

chichi's corn cake mix (1/4 cup water, 1 can creamed corn, 1/4 cup melted butter)

1/4 cup chopped green onion

1/3 cup shredded cheddar

Preheat oven to 375.

In a bowl, mix corn cake mix, water, creamed corn and melted butter. Add green onion and cheese. Pour into greased loaf pan and bake for 45 minutes.

In the meantime, brown ground chicken in a hot pot.

Drain fat and add tomato sauce and beer. Simmer for five minutes.

Add chili seasoning, salt and cayenne pepper from chili kit according to taste. Cover and simmer for 15 minutes.

Add black beans and masa powder (mix powder with 1/3 cup water) into chili and mix in. Let simmer for another five minutes. Garnish with cheese, sour cream and red onion. Serve with piece of corn cake.

BBQ Salmon and Fried Green Tomatoes

The farmer's market proved a source of inspiration yet again with green tomatoes. DH and I enjoyed a yummy appetizer of fried green tomatoes with goat cheese and balsamic reduction at 95 Cordova on our babymoon, and I attempted to recreate it.

BBQ Salmon
Salmon filet
1/4 cup brown sugar
1 clove garlic, minced
1 tsp ginger
1 cup low sodium soy sauce
2 tbsp green onion, sliced thin
2 tbsp honey

Whisk ingredients together in a bowl and marinate salmon for two hours, covered in fridge. Wrap in foil and grill to desired temperature.

Fried Green Tomatoes & Goat Cheese
2 green tomatoes, sliced
goat cheese (enough for 1 slice per every 2 tomatoes)
seasoned panko breadcrumbs
olive oil
1 egg, beaten
balsamic vinegar

Use olive oil to coat bottom of skillet and heat. Coat each tomato slice in egg and dip both sides in panko breadcrumbs. Lay in skillet. When one side is golden brown, flip and cook til golden brown on the other. Place slice of goat cheese on one piece of tomato and top with another. Drizzle each stack with balsamic vinegar and serve warm.

Holy Guacamole!

Honestly, I'm not the biggest guac fan. There was one restaurant in Boca (whose name eludes me) that used to prepare it tableside, and honestly, it was about the only guac I ate. However, the avocados at the farmer's market were too good to be believed, so I thought I would give it a shot to serve with leftover hummus and flatbread.

1 avocado, pitted
1/3 cup diced red onion
1 chopped tomato
juice of one lime
2 tsp minced garlic
1 1/2 tsp salt
2 tsp dried cilantro
dash of paprika

Mash the avocado with salt and lime juice. Add onion, garlic, tomato, cilantro and paprika. Chill for several hours before serving.

Fried Plantains

After much debating between recipes, I threw caution to the wind, used my best judgment and used the advice of my friend N, who stated that the whole secret was making sure the oil reached halfway up the plantains. She was right!

3 ripe plantains (mostly black on outside)

vegetable oil

4 tbsp butter

brown sugar

Peel and slice the plantains into slices (on an angle) about 1/2" thick

Melt butter in a skillet with about 1/4" oil. When oil is hot, lay plantains in a single layer in the skillet.

When golden brown on the bottom, flip to cook on the other side.

When both sides are golden brown, and slices are starting to get crispy, sprinkle with brown sugar and flip one more time.

When sugar is carmelized, remove from heat and serve.

Antipas Tray

I always like to serve a little something pre-meal when we have guests. It's great to have a light appetizer with which to relax when people arrive so we're not rushing around cooking immediately. Normally, I do a bruschetta or spinach dip, but since we were going to be having wine, I felt this platter was better suited. And best of all? No cooking required.



From top left working around the tray: garlic hummus, blue cheese stuffed olives, roasted red pepper, garlic stuffed olives, parmesan reggiano, fresh mozzarella. I served it all with crispy flatbread (not shown) and it was delicious!

Chimichurri

I love a good chimichurri sauce, so since we were making grilled skirt steak for dinner, I opted to lighten up on the marinade (just a quick soy, honey, ginger, garlic, mustard mix) so that we could complement our meal with this.

1 cup fresh parsley, tightly packed

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

2 cloves garlic, chopped

1 tsp crushed red pepper

1/2 tsp ground cumin

1/2 tsp salt

Puree items in blender. Pour into bowl, cover with plastic wrap and chill for two hours. Serve with your favorite grilled beef.