1 Braeburn apple, washed and diced
1 pear, washed and diced
2 Roma tomatoes, washed and diced
1 small Avocado, (of course the mushy insides)
1/2 container greek yogurt
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
Salt and Pepper to taste
1/2 cup real cream or buttermilk
3/4 cup gorgonzola cheese
1/2 bag angel hair slaw (shredded cabbage)
In a large bowl, combine the pear, apple and tomatoes. In a food processor or blender, mix the avocado through gorgonzola until smooth. Mix all together and salt and pepper to taste.
Sprinkle a little extra gorgonzola on top-
~ This would be great with grilled salmon and a glass of Pinot Grigio~
1 pound chicken breasts, cut into pieces big enough to fit on a slider bun
1 package Sara Lee rolls
Buffalo sauce – use as much or little as you can stand. I drenched my chicken in it but after it was grilled – Mr. Dixie could tolerate it – but I had to add more sauce to mine.
1 bag slaw mix – i used angel hair without the carrots
1 shallot, chopped
1/2 – 1 cup mayo <—– I’m guessing here because I really didn’t measure
1 splash apple cider vinegar
Salt and Pepper
About 1/4 to 1/2 packet of dry ranch dressing powder
2 stalks of celery, diced
4 fresh (or frozen, but thawed) ears of corn
3 tablespoons of butter, softened
1 handful parmesan cheese (NOT the powdery-kind!)
Heat grill to medium high heat. In a shallow dish, combine the chicken with the buffalo sauce – don’t be stingy with it if you like heat.
Set aside. In a small bowl combine the butter and parm. Spread each ear of corn with the butter mixture and wrap in aluminum foil. (the green you see is a last minute decision to throw in some fresh basil I had in the fridge – I love basil – its up to you).
In a large mixing bowl, mix the slaw mix, mayo, vinegar, ranch powder, celery and shallots. Salt and pepper to taste; cover and refrigerate. Put the chicken and corn on the grill, checking after a few minutes. Grill the chicken about 5-7 minutes on each side. The corn should take about 15-20 minutes so you’ll more than likely pull the chicken off the grill before the corn is done. Open the foil and pierce with a fork to make sure its good.
Or, you could use common sense (like I didn’t) and throw it on there a little before the chicken and they can be ready at the same time!!
Now carefully tear open those wittle bitty dinner rolls. Layer a chicken piece on the bottom, and top it off with a spoonful of slaw.
~Serve with the corn~
Of course I had to have more of the hotness 😉
This is good. So, so, so good. It’s Mexican-y, seafood-y, a little spicy and a teensy bit sweet. And the vinaigrette that is drizzled on top of the peppers..OH MY…I had to dunk several naked shrimp in the vinaigrette while I was making this because I couldn’t get enough of it. I even thought about tipping the bowl up one time to get a good swig of it.
Ok – so I know it’s fall but in my heart it’s eternally summer – and anyway, mangos are nice and ripe and available almost year ’round. Did you know that? I didn’t until the nice little Publix produce man told me today. He also told me I look like Erica Kane. (??)
Every element to this is very important – the blending of the flavors is what’s so great about it. First, make the vinaigrette. And please disregard all that you see in the background of this picture. Me and Photoshop had an argument today and I let it win.
1 cup balsamic vinegar
1 handful (about 1/4 cup or so) roughly chopped fresh cilantro
1/2 cup mayonnaise
1 cup orange juice
1 tablespoon cumin
1/2 chipotle cube (Knorr) – I just recently found these at my local Wal-Mart in the International section. If you can’t find these, use 2 tsp of chipotle peppers in adobo sauce, which you can find on the aisle where the typical mexican fare is…As a matter of fact those are awesome and if you like spicy/mexican type food you will have endless options in using them. Try it the next time you make tacos – throw one or two in the taco meat or chicken (depending on how hot you like it), or in your soup or chili.
Juice of 1 lime
1/2 tsp salt
Combine the vinegar and orange juice in a small sauce pan; bring to a boil. Turn the heat down to about med-low and simmer for about 20-25 minutes, stirring occasionally. Let it cool off the burner for about 20 minutes. Add the mayo, whisk until dissolved, and then add the remaining ingredients. Set aside.
For the Poblanos:
1 pound fresh large shrimp, peeled and deveined
4 Poblano peppers
2 Roma tomatoes, seeded and chopped
2 shallots, diced
1/2 lime, juiced
1 tsp chopped cilantro
1/2 cup crumbled cooked bacon
2 tablespoons salted butter
1 tablespoon Old Bay seasoning
Preheat oven to 400, and spray a cookie sheet with non-stick spray.
Combine the mango, shallots, cilantro, tomatoes and lime in a small mixing bowl; set aside.
Wash and slice the peppers down the center, halving them longways and remove all seeds. Place the pepper halves on the sheet, along with the shrimp; all spread out and not touching.
In the microwave melt the butter and Old Bay.
Coat the shrimp with the melted butter using a pastry brush, then in the oven it goes. (This is the point where I threw my bacon in the microwave.)
Save these little shrimpy shells!
Did you know that you could throw them in a little freezer bag and later you can boil them and make seafood broth – OR you could go ahead and make seafood broth, pour it into those old-fashioned ice trays and have them on hand in the freezer to use for sauces, soups, etc.
Check on the shrimp after about 5-8 minutes. You might need to remove them from the pan before the peppers are done; if so just set them aside.
Combine the shrimp with the mango/tomato/shallot mixture.
The peppers should be done after about 15 minutes – they should have just slight brown edges. Stuff the peppers with the shrimp mixture and pop back in the oven for about 3-5 minutes; remove. Drizzle the vinaigrette over the peppers and top with the bacon crumbles.