Bean & Corn Salsa

Tired of the same ol' salsas & dips?  Well, kick it up a little with this bean & corn salsa of mine.  It's so easy to make in addition to being colorful & delicious!

Pair it up with a favorite grilled meat or Mexican inspired dish - or just serve it alongside tortilla chips.  Use your imagination, and try it with a variety of dishes to add a whole new flavor element to it.  Take my Pork Carnitas for instance, I never serve them without this bean salsa!

Bean & Corn Salsa(scroll to bottom for printable recipe card courtesy of Life Around Home)

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Ingredients:

• 1 (15.5oz) can black beans, rinsed & drained
• 1 (15.5oz) can black eye peas, rinsed & drained (can sub 2 cans of black beans & omit the black eyes)
• 1 (14.5oz) can diced tomatoes with green chiles, drained
• 2 cups frozen corn kernels, thawed
• 1 medium red onion, minced
• 4 jalapeno peppers, seeded & chopped small (leave in the seeds if you like it spicy)
• 1 cup Italian salad dressing
• 1 bunch of cilantro, chopped

Instructions:
In a large bowl, combine all the ingredients.  Cover & refrigerate at least 30 minutes before serving.

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My Perfect Squash Casserole

I absolutely love squash. It's my favorite vegetable by far. There are so many things you can do with it, and with the exception of straight up frying it - making into a casserole is my favorite 2nd favorite way to eat it.  
When we first started gardening years ago, I experimented with several different recipes - none of which were bad, but none of which were perfect either.  As with most of my other recipes, I dabbled around a bit in experimentations until I finally ended up with perfection.  

Perfection ended up being simpler than I thought.

Follow along with me.  It's really easy.
Here's what you need.  In two parts.  Because I forgot to add the 2 bowls of squash & onions to the first photo.  Oh, and while the cheese crackers are mandatory for the recipe, the Angry Birds are optional.  Well, unless you ask my 2 year old.  

Preheat your oven to 400 degrees.  Place the squash (or how my PawPaw would say - 'squish') and the onions in a large skillet over medium-high heat, and pour in some water, just enough to cover.  Cover, & cook until the squash & onions are tender - about 5 minutes.

Drain it - and then set it aside in a large bowl. In a small bowl, whisk together the eggs, milk, melted butter, salt & pepper.   In another bowl, mix together the cracker crumbs & cheese. Mix half of the crumb mixture with the squash, and then stir in the egg mixture.  Pour into a 2 or 3 quart baking dish.

Sprinkle on the remaining crumb/cheese mixture.  Bake in the preheated oven for 30 minutes.

My Perfect Squash Casserole

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Ingredients:

• 4 cups sliced yellow squash
• 1 cup sliced onion
• 2 cups cheese crackers, crushed
• 2 cups shredded cheddar cheese
• 2 eggs, beaten
• 3/4 cup milk
• 1/4 cup butter, melted
• 1 teaspoon salt
• 1/2 teaspoon pepper
• enough water to cover

Instructions:
Preheat your oven to 400 degrees.  Place squash and onion in a large skillet & pour in enough water to cover.  Turn the heat on medium-high, cover, & cook until tender - about 5 minutes.  Drain well, and place in a large bowl.  Set aside.
In a small bowl, whisk together the eggs, milk, butter, salt, & pepper.  In another bowl, mix together the crumbled cheese crackers & the cheese.  Stir half of the crumb mixture into the squash along with the egg mixture.  Combine well.  Pour into a 2 to 3 quart casserole dish, and top with the remaining cracker/cheese mixture.  Bake for 30 minutes.


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Tomato Caprese Salad {All Fanned Out}

Plump vine ripe tomatoes, fresh mozzarella, a little basil leaves along with a little splash of olive oil & balsamic vinegar.... Perfect ingredients for a perfect salad!  This tomato caprese salad is classic as far as flavors go - but jazzed up in the presentation.  Try serving this up at your next cookout or get together, and see how many 'wows' you get!

Tomato Caprese Salad {All Fanned Out}

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Ingredients:

• 1 large vine ripe tomato
• 4-5 thin slices fresh mozzarella
• 4-5 fresh basil leaves
• splash of olive oil
• splash of balsamic vinegar
• salt & pepper to taste

Instructions:
Take your tomato & cut the top off, where the stem would be at.  Then, cut 4-5 slices into it - about 1/4" apart from each other.  Insert a slice of fresh mozzarella & a basil leaf into each slot.  Splash on a little olive oil & balsamic vinegar.  Season with salt & pepper to taste.


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Summer Squash Cole Slaw

During this time of year, most gardens are overflowing with squash and zucchini - I thought it would be fun (and tasty) to put a spin on a traditional cole slaw recipe by adding some of them into it.  The flavors meld together so well, and the colors that the dish produces are just so beautiful.  Plus, by adding these veggies into the slaw - you get a whole new health element added.

Summer Squash Cole Slaw

Created by Mrs Happy Homemaker for Life Around Home

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Ingredients:

• 1 medium sized yellow squash, unpeeled & julienned
• 2 small zucchini, unpeeled & julienned
• 1 small onion, thinly sliced
• 3/4 cup shredded purple cabbage
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil mayonnaise
• 1 tablespoon sugar (or sugar substitute)
• 1/2 teaspoon dill weed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon celery salt
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Instructions:

In a large bowl, combine squash, zucchini, onion, & purple cabbage.  In a separate small bowl, combine the remaining ingredients & mix well with a whisk.  Pour over the squash mixture & toss to coat.  Cover & refrigerate for at least 30 minutes before serving.  Serve with a slotted spoon.

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Watermelon Feta Salad Tarts

In honor of Watermelon Day, I thought it would be a fun idea to create a fun spin on the traditional watermelon feta salad by combining it with the appearance of a watermelon tart. The presentation is adorable, and gives a whole new life to such a simple recipe.  

The sunflower kernels is something you don't really see in watermelon & feta salad, but it adds just the perfect amount of salt & crunch, and compliments it so well. You can eat it as a snack or as a light meal.  You can even cut the watermelon into smaller circles for a fun party appetizer that is sure to be the talk of the party.

Watermelon & Feta Salad Tarts

created by Mrs Happy Homemaker for Life Around Home

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(per serving)

Ingredients:

• 1 3"-4" round slice of watermelon (use a glass or biscuit cutter)
• 1/4 cup feta cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup roasted & salted sunflower kernels
• 1 tablespoon balsamic vinaigrette, or to taste

Instructions:

Lay your circular slice of watermelon on a plate.  Sprinkle with feta cheese.  Arrange the onion slices on top, and around the slice of melon.  Add the sunflower kernels on top of the feta.  Garnish with the balsamic vinaigrette.  Serve immediately.

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California Dairy Tour - The Foodie Edition & The BEST Cheesecake EVER Recipe!!

If you missed Part 1, click here to read it.

Ok now, foodies.  I know this is what you've been waiting for.   Pictures of all the yummy food I was served, all using California dairy products.  Everything I ate was incredible, and I think eating the food is what really convinced me that products carrying that Real California seal really does make a difference - and that is coming from a Carolina girl!  
This is a food journal, I guess you can say, with a recipe at the very bottom for the BEST cheesecake ever that was given to me by Chef Robert West. When my colleagues and I bit into that cheesecake at the time, we all went silent and closed our eyes because it was so indulgent.  It was that good.
Ok, let's take a photographic food journey here.  You can find the descriptions under the photo if you want to try and recreate something yourself. But remember, you've gotta look for that California seal on the products you buy - it's surprising what a difference it makes!!  
Oh - you might want to prepare yourself with some extra absorbent paper towels first though - you know, to catch the drool. 

Panzanella - Bellwether Farms Crescenza, Arugula, Vine Ripened Tomatoes, Cucumber, Olives, Red Onion, Crusty Bread,  & Balsamic Vinaigrette

Saffron Risotto Arancini - Point Reyes Toma, Lemon Artichoke Aioli

Pan Seared Alaskan Halibut - Thai Curry Spaetzle, Glazed Carrots, Ruby Hill Reserve Chardonnay California Beurre Blanc

Sea Salt & Herb Crusted All-Natural Prime Rib - Horseradish mashed potatoes, Terra Bella Family Farms Seasonal Vegetables, Ruby Hill Elevato California Compound Butter

Portobella Stack - Grilled Zucchini, Galbani Mozzarella, Asparagus, Cherry Tomatoes

White Chocolate & Ruby Hill Bella Gemma Port Mousse

Brick Oven Flatbread - Wild Mushroom Medley, Sauteed Leeks, Smoked Tomato California Creme Fraiche, Fiscalini Farms Lionza

Arugula Salad with Baby Artichokes & Strawberries - Herbed California Buttermilk Dressing, Fiscalini Farms San Joaquin Gold Tuile

California Yogurt Free-Range Chicken Breast - Potato Cream Gratin, Fiscalini Farms Scamorza

From left to right: Lumpia - Chicken, Joseph Farms Pepper Jack, Shiitake Mushrooms, Sweet Chile Sauce
Chicken Skewers - Saffron Marinade, Coconut Peanut Sauce
Stuffed Mushrooms - Rouge et Noir Brie, Spinach, White Truffle Oil

Beet Salad - Don Francisco Queso Fresco, Arugula, Toasted Hazelnuts, Green Beans, Champagne Vinaigrette

Almond Crusted Salmon - Leek California Cream Sauce, Israeli Pearl Cous Cous, Green Beans

Capellini Pomodoro - Alta Cucina Tomatoes, Garlic Basil, Fiscalini Mozzarella, Sciabici Olive Oil

Grilled Ribeye - Brandy Peppercorn California Cream Sauce, Creamy Polenta, Sauteed Spinach

Baked Alaska - California Strawberry & Coconut Ice Cream, Sponge Cake, Meringue, E & J Caramel Sauce

Fresh Fruit Crisp with California Vanilla Ice Cream

Yeah, I'll never eat that good again.  -wink-   And, I probably should have brought some elastic pants with me too.  ;)
Ok, now that cheesecake I was telling you about.  Chef Robert West made this for us while we had lunch at the Fiscalini's house.  I do not even have the words to tell how incredibly delicious this was.  Oh my word.  Ya'll are just going to have to make it because honestly - it would be a tragedy for you to go on in life without savoring this decadent concoction.  So, huge thanks going out to Chef Robert West for sharing this recipe with me, so that I could share it with ya'll.  

Crème Fraiche Cheesecake

Robert West-Corporate Chef/Culinary Specialist

Sysco Food Services of Central California

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Equipment needed: 9” springform pan, heavy duty foil, heavy bottomed baking pan

Ingredients:

For the Crust:

• 2 ½ cups toasted almonds
• ¼ cup superfine sugar
• ¼ cup butter melted

For the Filling:

• 1 ½ pound crème cheese softened
• 1 cup sugar
• 1T vanilla(can sub vanilla bean)
• 3 eggs

For the Topping:

• ½ cup crème fraiche
• 1 t sugar

Instructions:

Preheat oven to 350 degrees F

Crust: In a food processor grind the almonds and sugar together, stir in melted butter, cool.  Using your fingers, pack the mixture into the pan and bake for about 3-4 minutes; or until edges start to brown.

Filling:  In a mixer whip the cream cheese and sugar until incorporated.  While mixer is on low, add eggs one at a time and keep blending until all eggs are mixed in.  Add vanilla.  Set aside.

While pan is cooling wrap bottom of springform pan with foil coming up the sides all the way.   You might need to use 2-3 sheets.

·  This is to ensure that water from the water bath does not leak into the cheesecake.  The reason for the waterbath is to make sure the bottom of cheesecake does not burn.

Pour mixture into pan and using a flat spatula, spread evenly.  Place in baking pan and fill pan to about half the springform pan with water.  Bake in oven until slightly browned, about 1 hour. 

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Zucchini Tots

Tater tots are on most kids favorite foods list, but honestly - they just aren't the healthiest option.  This recipes takes the flavors of the classic tater tots & infuses that flavor into a much healthier alternative - shredded zucchini. Zucchini is a mild vegetable, and takes on the flavors of whatever you pair with it, making it the perfect substitution when making a healthier tot for your tot.

Adults will love these too, especially when paired with my chipotle ranch sauce.  I created a lightened up version of my delectable sauce though for pairing with this recipe.  So, you can choose to serve it with the original chipotle ranch sauce, the new lightened up version, or heck - don't use it at all and just pull out the ketchup, or whatever else you like to dip your tots in!

Taking care to press the zucchini mixture down in your mini muffin tins makes them nice & crispy - because no one likes a soggy tot.  Unless you're weird, which is still ok - because I never make any claims to be normal myself - or sane. -wink-

Feel free to experiment with this recipe a little too.  Like the spice?  Add some cayenne.  Love garlic?  Add more!  Don't like cheddar? Use another cheese! Customize it for your tastes, you won't hurt my feelings any.  
I have made these for many years now, and not trying to toot my own horn or anything - but they're awesome.  I actually would much rather have a helping of these than tater tots.  
You won't even know these are made with zucchini, so serve them up to your kiddos and sneak those veggies into them.  Don't worry, your secret is safe with me.  

Recipe card created by Life Around Home. Recipe by Mrs Happy Homemaker.

Zucchini Tots

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(makes 2 dozen tots)created by Mrs Happy Homemaker & shared with Life Around Home
Ingredients:

• 1 cup shredded, peeled zucchini (about 2 zucchinis)
• 1 small onion, diced
• 1 egg
• 1/4 Italian seasoned bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• paprika to garnish

Instructions:
Preheat your oven to 425 degrees.  In a large bowl, combine the first 8 ingredients.  Spray 24 mini muffin cups with non-stick cooking spray.  Using a small spoon, evenly distribute the zucchini mixture among the cups - filling about halfway & pressing the mixture down a little with the back of the spoon.  Sprinkle with paprika.  Bake for 20 minutes.  Serve with chipolte ranch sauce, if desired (recipe to follow).
For the lightened up chipotle ranch sauce, combine 1/2 cup fat free ranch dressing, 1/3 cup olive oil mayonnaise, & 1-2 chipolte peppers in adobo sauce in a food processor & puree until smooth.  
**The original version of my chipolte ranch sauce is found here.





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