Corn Salad to make me more regular and I've been banned from watching reality television.

In my attempts to get more regular I've been fiddling with corn.  Here where I live besides being surrounded by acres of fruit orchards we have copious amounts of corn.  So when late summer rolls around I like to be sure and relieve the great amount of pressure that builds up from the excess supply.

Hot Dog Dude loves corn, hates pickles and olives but that is a story unto itself.  I try and move things along around here by incorporating lots of fresh corn into our diets this time of year.

I caught up on a huge amount of work that was plugging up our inner workings and so I've actually had a few extra minutes to lounge around in the evening and watch Hot Dog Dude watch television. You'd think he would appreciate my lovely company; but no.

He was watching one of his favorite shows, a group of middle aged wannabe gangsters who ride around in low-rider Caddies (how cliché) and try and persuade people to pay the rent (wink, wink).  I was trying to sit there and be seen but not heard, but I couldn't help myself the verbal diarrhea just started leaking out.  I started pointing out all the holes in the loosely written plot, "How did the cameraman get inside the room, if they distinctly told them to turn off the cameras?"  "If you said you were going to go rough someone up, why would you throw a television out of the window that was clearly from the 70's?"  I mean after all that is kind of doing them a favor, because flat screens have been out for at least a decade.  Then I discretely pointed out, "Dude, you are totally the demographic they are going for, can't you tell by the commercials."

Dude: You are banned from watching this with me.

The Queen (in her head): God I just want to thank you for that act of kindness you have bestowed upon me.

I did however make us a fantastic corn salad that I hoped would move us in the right direction.

Corn, Red Bell Pepper, and Cotija Salad with Cilantro Dressing
4 ears fresh corn, cut off the cob (I used 2 white and 2 yellow)
1/2 red bell pepper, medium sized, seeded and minced
1 tablespoon minced cilantro leaves
1-2 ounces cotija cheese crumbled
3 corn tortillas
Oil for frying
Salt
Cilantro Dressing (I got mine from Trader Joes's, but I've seen other brands in the grocery store)

Cut the tortillas in half and then in strips.  Fry till golden brown, sprinkle with salt while hot, and drain on paper towels.  I like to use a small pan for frying with an inch of oil of so, so I don't waste a bunch of it.

Mix the corn and bell pepper together and place in a bowl. I used a small platter to highlight a little verticality, but really it is your choice.  Sprinkle the top with cilantro, cotija cheese and the fried tortilla strips, drizzle the whole thing with dressing. I would go light on the dressing, that is just what I'd do, but seriously I don't go around telling people what to do.

Serves 4 as a side salad.

As for my regularity problem, I'm working on it.  I'm trying to be much more regular with my writing.  What regularity problem did you think I had?  No you couldn't have, make that you shouldn't have.

Enjoy,

Gina

Farro, Roasted Veggie Salad with Green Greek Dressing

Remind me that the next time I decide the inhale a Mocha Cupcake topped with Espresso Buttercream a Salted Caramel Drizzle and topped with a Macaron before climbing into bed that it's a bad idea.

Please remind me that next time I leave the house and change my purse in a frenzy that not putting my keys in it before locking the door behind me is a bad idea.

Pretty please remind me that I'm not getting any younger, nor any thinner and that maybe I should re-examine my dietary choices from time to time.

One such recipe I felt was ready for a little re-examination was a Farro - Roasted Veggie Salad I like to make.  I will usually go with an olive oil dressing, but why not mix it up and make a tangy, herby, garlicky yogurt dressing I thought.

8 ounces farro

1 small red onion

1 orange bell pepper

2-3 zucchini

1 pound asparagus
1 or 2 tomatoes, chopped

1 small container plain Greek yogurt

Juice from 2 lemons

5-6 green onions, white part only

2 cloves garlic, peeled

1/2 cup cilantro leaves

Salt

Freshly ground black pepper

Place a large stockpot half full of water on high heat and bring it to a boil.  Add farro and cook for 10 minutes or until tender.  Drain and set aside.

Peel the onion and cut it into 1 inch sized pieces.  Cut the bell pepper in half and remove the seeds and cut into 1 inch sized pieces.  Place the onion and bell pepper pieces onto a baking sheet lined with parchment paper.  Bake in a 425 degree F oven for 5 minutes.

Cut the zucchini in half lengthwise and then into 1 inch slices.  Cut the bottom woody portion off of the ends of the asparagus and then cut the asparagus into 2 inch pieces.  Add the zucchini and asparagus to the baking sheet, sprinkle with a little salt and pepper and you could drizzle with a teaspoon or so of olive oil if you wish and cook for 10 minutes.  Remove from oven and let cool.

In a food processor or blender add yogurt, lemon juice, green onions, garlic, cilantro, salt and pepper.  Pulse to combine or until fairly smooth.

In a large bowl combine farro, veggies, chopped tomato and then pour the dressing over.  Mix well and serve room temperature or place in the fridge and serve cold.

Can easily serve 10 as a side dish.  I'm used to making more rather than less, you can easily cut this in half if you are serving a smaller family.

But please don't remind me of any of those things until I've finished polishing off the most sprinkliest, sparkliest cupcakes ever decorated with loving care by my niece.

What was it again I was supposed to be reminded of?  I totally lost my train of thought once these cupcake came into the picture.

Enjoy,

Gina

Beloved Bowties Pasta Salad

Father's Day a perfect day for a BBQ and family! I was lucky enough to have over 14 of my favorite family members to celebrate the occasion. I was busy all day cooking up a storm for them, chicken, tri-tips, ribs with my Peach BBQ Sauce, Baba's Chili Beans, green salad and a Beloved Bowties Pasta Salad. Did I mention dessert, Chocolate Peanut Butter Pie, Lemon Squares and a Banana Cake with Caramel Sauce and Fresh Bananas? We know how to do it right in this house.

Beloved Bowties Pasta Salad

1 lb. farfalle pasta - a.k.a. bowties

1 pint baby heirloom tomatoes or cherry tomatoes

1/4 cup pine nuts

1/2 cup shaved Parmesan cheese

Put a large pot of water on to boil and add 2 or 3 teaspoons of salt. When boiling add bowties and boil for 10 minutes, till tender. Drain and set aside.

Heat a small skillet on medium heat and add a tablespoon or so of olive oil, put tomatoes in and sprinkle with salt and pepper. Cook for 1-2 minutes, you just want to heat them so they burst in your mouth when you bite into them.

Dressing

1 cup fresh basil leaves

2 cloves garlic

2 tbsp. pine nuts

2 tsp. red wine vinegar

1/2 cup extra-virgin olive oil

1 tsp. salt

1/2 tsp. freshly ground black pepper

In food processor or blender combine basil, garlic, pine nuts, vinegar, salt and pepper, stream in olive oil. Pulse till combined.

In a large bowl combine pasta, tomatoes, pine nuts and dressing. Serve at room temperature.

This salad was given its' cute name because bowties were my daughters' favorite as a child. The bowties could only be fixed with butter and Parmesan cheese. Lucky for us she has grown into a more adventurous eater, she came home from college orientation the other day and proclaimed, "I am never eating in the cafeteria again"! I had to laugh; did I do my job too well?

Serves 10.

Enjoy,

Gina

Asiago Augratin Potatoes with Thyme

My daughter requested I bring these potatoes with me when I went to visit last week.  They are one of my favorite side dishes; so I couldn't wait to share them with you. I thought I had a cold, but I upgraded it to the flu since I couldn't get out of bed this weekend.  I had resigned myself and almost even accepted, I may have to eat canned soup for a couple of days to get through.  The fighter that I am, I pulled out my pots and pans and camera and proclaimed; "The blog must go on"!  Or maybe, I just couldn't accept the whole canned soup thing.

First butter the inside of 8 (4oz.) ramekins.  I'm only showing 6 because I couldn't get the other two in the shot.  If you don't have ramekins, use a casserole dish.

Heat a skillet on medium low heat and to it add 4 tbsp. unsalted butter and 2 minced shallots, cook for 3-4 minutes until softened.  Then add 2 cloves chopped garlic and cook 1 more minute.

Add 3 tbsp. all-purpose flour and stir for 1-2 minutes.

Add 2 cups 1/2 & 1/2 and stir till combined.  You can use lower fat milk, but I think it tastes better with the 1/2 & 1/2.  I thought I'd throw that out there; so the milk fat police didn't crack down on me!

Our mixture is gonna need a little seasoning now.  Add the leaves from a couple of sprigs of fresh Thyme.  I scored these lovelies in my garden.  Thyme is one of my favorites because it grows all year long.

Let's not forget one teaspoon of Mrs. Salt.

Add 1/2 teaspoon of freshly ground black Mr. Pepper.  Or is that Mr. Salt and Mrs. Pepper?  Please don't tell me you weren't subject to watching Blue's Clues with your toddlers!

Cook your sauce on low till it's nice and warm, and set aside.  Peel 3 large russet potatoes.

Cut the potatoes into 1/8" slices.  I like to use a mandolin for this task, but a knife works too, just try to make uniform slices so it cooks evenly.

Grate 8 oz. of Asiago cheese.  I love this cheese it adds quite a kick to these potatoes.

Ready to layer.  On the bottom of each ramekin, place a layer of potatoes.

Then add a layer of the sauce, just a couple of tablespoons.

Add a layer of cheese.

Repeat until full and place in a 375 degree F oven for 30-40 minutes, until tender.  Stick in a knife to see if the potatoes are soft.

Hope you enjoy these potatoes, once you try them you will never go back to the box kind.

Enjoy,

Gina