Tuesday, September 11, 2018

Fresh Corn and Avocado Salsa



INGREDIENTS
4 ears Sweet Corn
2 whole Very Firm Avocados, Diced
1/2 Red Onion, Diced
1/2 Jalapeno, Seeded And Finely Diced
1/2 Hot Chili Pepper, Seeded And Finely Diced
1 whole Juice Of Lime
Plenty Of Chopped Cilantro
Salt To Taste
1 Tablespoon Vinegar
1 teaspoon Sugar (optional)

INSTRUCTIONS
Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

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The spicier the pepper, the more finely you want to dice it.  

If you don't want to use a hot Chili pepper, a finely diced red bell pepper would work great and give the salsa color.  I really like the red in this.

It’s best to cover and refrigerate this for a couple of hours before serving. That’ll give the flavors a chance to get to know each other better.
Serve with white (or even better, blue) tortilla chips. Or serve it as a relish for grilled chicken…or pile it on top of a cheese omelet or quesadilla!


This is another recipe I discovered on The Pioneer Woman blog.
















































































































Tuesday, September 4, 2018

Italian Butter Shrimp


This recipe comes from mamasbestrecipes.com

I made this recipe recently and everyone really enjoyed it.   I will definitely make it again. 
~Shelly





Cook Time:  15 minutes

INGREDIENTS
1 stick butter
1 Lemon
1 Packet Italian seasoning
Shrimp

INSTRUCTIONS
Melt a stick of butter in a pan.
Slice one lemon and layer it on top of the butter.
Add fresh shrimp, then sprinkle on pack of dried Italian seasoning.
Put in the oven and bake for 15 minutes.
Enjoy!