Corn and Avocado Salsa

Try this delicious fresh salsa the next time you need an appetizer. It is always a winner!

1 package of frozen corn, thawed
1 medium red pepper chopped
2 avocados, chopped
1 can of black beans, rinsed and drained
1 can of black olives, sliced

Dressing:
1/3 cup olive oil
3 tablespoons white wine vinegar
½ teaspoon salt and pepper
¼ cup fresh lemon juice
1 teaspoon oregano
3 garlic cloves, minced

Combine vegetables (except avocado) in a large bowl. In small bowl combine dressing ingredients and pour over vegetables. Cover and refrigerate overnight. Just before serving add avocados. Serve with tortilla chips.

Fudge Brownies

Instead of making brownies from a box mix try this simple recipe. I have made it for years and it still gets rave reviews. It is so simple and delicious especially when the brownies are still warm and you enjoy them with a nice glass of milk. As a matter of a fact years ago when I was pregnant I used to make these brownies as an excuse to drink more milk!

1 cup of butter
4 squares of unsweetened chocolate
2 cups of sugar
4 eggs
1 cup flour
1 teaspoon vanilla
½ teaspoon salt
1 cup semi sweet of white chocolate chips

Preheat oven to 350 degrees. Grease a 9 x 13 baking pan. In heavy saucepan over low heat, melt butter and chocolate stirring frequently. Remove saucepan from heat. With wire whisk beat in sugar and eggs until well blended. Stir in flour, vanilla and salt. Fold in chocolate chips and spread evenly in pan.

Bake 30 – 35 minutes. Cool in pan on wire rack. When cool cut into squares.

Tilapia a la Provencal over Mixed Greens

1 teaspoon dried herbes de Provence
2 tablespoons fresh lemon juice
1/2 teaspoon salt
4 6 ounce tilapia filets
3 tablespoons olive oil divided
1/2 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
1/4 cup minced shallots
1/2 teaspoon dijon mustard
1 teaspoon honey
1/2 teaspoon fresh ground pepper
2 tablespoons finely chopped kalamata olives
1 6 ounce package salad greens

Combine herbes de Provence, 2 teaspoons juice, and 1/4 teaspoon salt. Rub over tops of fillets. Heat 2 teaspoons oil in large skillet over med high heat. Add fish to the pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan and sprinkle with parsley and thyme.

Heat remaining 7 teaspoons oil in skillet over med high heat. Add shallots; saute 2 minutes or until tender. Remove from heat; stir in remaining 4 teaspoons of lemon juice, remaining 1/4 teaspoon salt, mustard, honey, and pepper. Gently stir in olives.

Combine greens and dressing in a large bowl, tossing well to coat. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet. Makes 4 servings.

Cherry Crisp

Filling:
1/2 cup sugar
3 tablespoons flour
5 cups fresh or frozen pitted tart red cherries

Topping:
1/2 cup regular rolled oats
2/3 cup packed brown sugar
1/2 cup flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup butter softened

Heat oven to 375 degrees. Grease square pan, 8x8x2 pan.

For filling mix cherries, flour and sugar and place in bottom of greased pan.

Mix topping ingredients thoroughly and sprinkle over the top of cherries.

Bake for 30 minutes until topping is golden brown.

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Smothered Pork Chops

These are delicious with steamed green beans and rice.

1 cup fat-free, less-sodium beef broth, divided
2 tablespoons fat-free milk
2 teaspoons all-purpose flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (2-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
1/2 teaspoon paprika
1/4 teaspoon dried thyme
Cooking spray
1 cup coarsely chopped onion
1 tablespoon minced fresh parsley

Combine 1/4 cup broth, milk, flour, mustard, salt, and pepper in a small bowl; stir with a whisk. Set aside.
Sprinkle one side of each pork chop with paprika and thyme. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of the pork to pan; sauté 1 1/2 minutes on each side or until pork is done and lightly browned. Remove pork from pan. Repeat procedure with remaining pork. Reduce heat to medium. Add chopped onion; sauté 4 minutes or until lightly golden. Add remaining 3/4 cup broth; bring to a boil. Cook 2 minutes. Add milk mixture, stirring with a whisk. Add pork, turning to coat; cook 1 minute. Sprinkle with minced parsley.

Pork or Chicken Chop Suey

This comes from Mama Sue

1/4 cup shortening
1 1/2 cups diced pork loin or Chicken breasts
1 cup diced onion
1 cup diced celery
½ cup diced red pepper
½ cup diced carrots
1 cup hot water
1 teaspoon salt
1/8 teaspoon ground black pepper
1 diced garlic clove or ½ tsp or minced garlic from the jar
1 (14.5 ounce) can bean sprouts, drained and rinsed
1/3 cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar
1.     Heat shortening in a large, deep skillet. Sear pork or chicken until it turns white and cooked through, then add onion and saute for 5 minutes. Add celery, peppers, carrots, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling. (you can also add broccoli which gives it more color)
2.     In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.
3.     Serve with cooked brown or white rice. 
Enjoy!

Linguine a la Pesto

This recipe is for my friend Mary Pat who made this blog look awesome!!!

1 9 ounce package of refrigerated linguine

1/4 cup of prepared pesto sauce (you can find this in the refrigerator section by the pasta)
1 lb fresh green beans trimmed and cut into one inch pieces

1 large potato peeled and cut into bit sized pieces

1/4 cup Parmesan cheese

salt and pepper

Bring a large pot of salted water to boil.  Add the potatoes and green beans and boil for 8 - 10 minutes. Add the linguine to the pot and cook according to package directions.  Drain and place into  large serving bowl.  Add remaining ingredients and stir to mix. Taste and add more pesto if it seems dry.  Serve immediately.

Makes 4 servings