Cancun Grilled Corn

If you have ever had corn on the cob from vendors in Mexico, then you will agree that this recipe is a close second. My kids call it "Nacho Libre Corn" and oh! it is savory and good!

8  ears of corn

1 cup mayonnaise

2 tablespoon dry taco seasoning mix

2 tablespoon dry cilantro flakes

1/2 cup Feta cheese, crumbled

2 limes, cut into quarters

1. Boil corn in water for 8 minutes with husks intact. 

2. Remove from water, pull back husks.

3. Grill corn over medium coals for 4 minutes or until grill marks are present on kernels. 

4. Spread 1 tablespoon mayo on each ear of corn. 

5. Sprinkle each ear with 1/2 teaspoon of taco seasoning and cilantro then 1/2 tablespoon of Feta cheese. 

6. Garnish with limes.

Peach Muffins

2 cups flour

2/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 cup milk

1/4 butter, melted

1 large egg, slightly beaten

1 3/4 cup fresh peaches, peeled and chopped

1. Heat oven to 400 degrees.
2. Grease 12 muffin pan cups.
3. In large bowl, combine flour, sugar, baking powder, slat, cinnamon, and nutmeg.
4. In separate bowl, combine milk, butter, and egg.
5. Add milk mixture to flour mixture.
6. Stir just until moist. Batter should be lumpy.
7. Divide batter into cups, 2/3 full.
8. Bake muffins for 15 to 18 minutes or until golden and center springs back when lightly pressed.
9. Cool for five minutes before serving!

The harvest provides us with such wonderful foods. These peach muffins are a hit. They have a fresh taste and feel comforting.

Olive Garden Salad

I head iceberg lettuce
1 small red onion, sliced
home style croutons
2 cups Spring greens
black olives
fresh Parmesan cheese
3 ripe tomatoes, cut into eights
Italian dressing

Toss all ingredients in large bowl except for dressing. When ready to serve, toss with dressing. Serve with warm bread sticks.

Did you know that Olive Garden sells their Italian vinaigrette dressing? It is the best Italian dressing you can buy already prepared.

Strawberry Jam

4 cups strawberries, crushed

3 cups sugar

1 package pectin

1 cup water

1. In saucepan, combine sugar, pectin, and water. Cook until sugar is dissolved. 

2. Add to crushed strawberries in large bowl. Stir to combine.

3. Pour jam into clean glass jars leaving 1/2 space from top for expansion. 

4. Let sit 24 hours at room temperature then freeze up to one year.

Making homemade freezer jam is like visiting Mayberry! I love looking at the ruby red strawberry jam in clean glass, contemporary jars. It just makes my heart skip a beat!

Bleu Cheese Dressing

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh parsley, chopped fine
2 tablespoons vinegar
1 1/2 teaspoon onion, minced
1 1/2 teaspoon lemon juice
salt and pepper
pinch of garlic powder
3 oz. Bleu cheese, crumbled

In blender, puree all ingredients except Bleu cheese. Pulse in Bleu cheese. Cover and refrigerate until ready to serve.

Lettuce wedge:

Iceburg lettuce cut into quarters
Spring greens
4 slices bacon, cooked and crumbled
2 oz. Bleu cheese
Bleu cheese dressing

On four plates divide Spring greens, lettuce wedge, bacon bits, Bleu cheese, and dressing. Serves four.

Peach Cobbler

3 lb. vine ripe peaches

1 tablespoon lemon juice

1/4 cup brown sugar

1 1/2 tablespoons cornstarch

1/2 cup water

1/2 cup white sugar

1/2 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoon butter, softened

1 large egg

1. Heat oven to 400 degrees. 

2. Grease a 2 quart baking dish. 

3. Peel and slice peaches. 

4. Place in baking dish. 

5. Stir in lemon juice. 

6. In saucepan, stir together brown sugar and cornstarch. 

7. Add water, stir until cornstarch is dissolved. 

8. Cook over medium heat, stirring constantly, until sauce thickens--about 5 minutes. 

9. Pour sauce over peaches in baking dish. Set aside.

10. Reserve 1 teaspoon white sugar. 

For topping: 

1. Stir remaining sugar, flour, baking powder, and salt. 

2. Stir in butter and egg until a soft dough forms. 

3. Drop spoonfuls onto peaches. 

4. Sprinkle with 1 teaspoon sugar. 

5. Bake for 35 to 40 minutes or until topping is golden brown and peach mixture is bubbling.

6.  Cool slightly on wire rack. 

7. Serve with unsweetened cream.

Peach Cobbler is ideal since it encompasses the flavors of peach pie without all the work. I personally love peach cobbler especially served warm with vanilla ice cream melting over the top.