Friday, May 20, 2016

Fresh Corn and Asparagus Salad!


This "Fresh Corn and Asparagus Salad" is full of wonderful fresh veggies and herbs!  This is the perfect Spring and Summer salad!  Asparagus is in season right now and I love to find new ways to use it!   This goes together really easy and holds up well in the fridge for a few days!  Here is what you will need:

1 (1-pound) bunch of fresh asparagus, trimmed and cut in 1 inch pieces
6 ears of fresh corn, shucked
2 pints cherry tomatoes, halved
1 bunch of green onions, sliced thin including some of the green blades
1/4 cup fresh basil, chopped
3/4 cup good Italian Dressing (I used Olive Garden)
2 Tbs. Dijon mustard
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
6-7 slices of bacon, cooked crisp and crumbed

Bring a large pot of water to a boil over medium high heat.  Drop the asparagus in and when it comes back up to a boil, boil the asparagus for about a minute.  Remove with a slotted spoon and place on a paper towel to drain.    Drop the shucked corn in and boil for about 10 minutes.  Remove and drain. When it's cool enough cut the corn off the cob.  Place the asparagus, corn, green onions, tomatoes, and basil in a large bowl.

In another bowl, whisk the Italian dressing, Dijon mustard, sugar, salt, pepper and garlic powder together until the sugar is dissolved.  Pour over the salad ingredients and toss to coat.  Place in the fridge for 30 minutes to an hour before serving.  

Right before serving, sprinkle the bacon over the top!  This is really good with grilled meats and for cookouts or potlucks!

Tuesday, May 17, 2016

Celebration Punch!


If you are hosting a graduation party, a baby or bridal shower, or a reception of some sort, you need a good punch recipe that makes plenty for a crowd.  This is a really good one, because it's fairly easy, serves a crowd and it is loved by all ages!  You can also vary it up some, depending on who you are serving.   You can serve it like this with an ice ring or mold in the center or you can leave the ice ring out and add your favorite ice cream sherbet to it.  This makes it frothy on top and if you are serving children or teens, they love it!   Here is what you will need:

2 (2 liter) 7 Ups or Sprites
2 (2 liter) Ginger Ales
3 (64 oz.) tropical punch ( We used Fruit Juicy Red Hawaiian Punch)
3 Oranges (sliced in thin slices with the peel left on)
3 lemons (sliced in thin slices with peel left on)
3 limes (sliced thin slices with the peel left on)
1 pint fresh strawberries, capped and sliced
ice ring or mold

Variation:  Substitute 1/2 gallon of your favorite sherbet for the ice ring! You can use pineapple, lime, orange, raspberry sherbet, whatever you like or which goes well with your theme or event!  


Place your ice ring or mold in the center of the punch bowl.  Pour the 7-Up, Ginger Ale, and tropical punch over the ice, which will float to the top.   If your punch bowl won't hold all of this, use about half of all of the liquid and then just add to the bowl as the guests are served. Right before serving add the fruit all around the outside of the ice ring!   Don't add the fruit too early, because as if it sits for too long it can make it bitter.  If you are using the sherbet, scoop it in
 at the last!  

This makes a really pretty punch for special occasions and it's delicious!  


Tuesday, May 3, 2016

Cheesy Buffalo Pork Chops!


If you are a lover of Buffalo wings or cook for those who love them, these "Cheesy Buffalo Pork Chops" are a must try!   They have that yummy, spicy Buffalo flavor and the cheesy topping really compliments it!  They turn out tender and juicy!  Here is what you will need:

6 pork loin chops (you can use boneless or bone-in)
salt
black pepper
garlic powder
4 Tbs. butter, divided
2 Tbs. oil 
1 cup hot wing sauce, divided ( I used Frank's)
6 slices Provolone or Mozzarella cheese

Preheat oven to 375 degrees. 

In a skillet melt 2 tablespoons of butter along with the oil. Add 2 tablespoons of the hot sauce to the mixture. Sprinkle the pork chops with salt, pepper, and little garlic powder to taste.   Cook the chops for about 4-5 minutes on each side. They should be browned.  

Line a baking sheet with foil.  The nonstick foil works great for this or you can spray regular foil with nonstick spray.  Place the pork chops on the baking sheet.   Melt the other two tablespoons of butter and mix with the remaining hot sauce.  Brush each pork chop with the hot sauce mixture.  Place in the oven for 20-25 minutes, depending on the thickness.  

Remove from oven and place a slice of cheese on each chop and place back in the oven for 5-7 minutes or until the cheese is just starting to bubble.

These are so good!  We loved them and will be making them again for sure!