Mexican Style Cornbread

what vegetable can you throw away the outside, cook the inside, eat the outside, and then throw away the inside?

CORN! Fresh on the cob corn bursts with natural sweetness this time of year. It is the perfect accompaniment for so many meals. I will never forget the summer of my 7th birthday when my mama had to cut my corn off the cob. I had lost both of my front baby teeth and it was impossible for me to eat. I was so disappointed!

This cornbread recipe calls for cutting corn off the cob too, but I promise you won't be disappointed. My family has been making this for many years. I'm not sure where the recipe came from, but it is easy and delicious. It also makes a ton. Serve this at your next cookout - here's how to make it...

Ingredients - Serves 8-10
1 Box Miracle Maize Cornbread Mix (plus ingredients on back to make cornbread)
1 Can Cream Style Corn
2/3C Salsa Con Queso (suggest Tostitos)
1 Ear Corn, kernels cut off
1 Jalapeno, sliced
Butter, for greasing

Directions

Preheat the oven to 400 degrees. Grease a large caste iron pan or 13x9 baking dish. In a large bowl prepare the cornbread mix according to package directions (omit the oil). Stir in the cream corn and salsa con queso. Pour the mixture into the prepared pan and top with the fresh corn kernels and jalapenos. Bake for 28-30 minutes or until golden brown.

Allow the cornbread to cool for 2-3 minutes and then slice and serve. Perhaps you could tell my corn-y joke too??

Watermelon & Basil Granita

an icy cold dessert for hot summer days

We are experiencing a heat wave over nearly the entire US! Cincy has experienced low to mid-90s for the past week (feels like 100+) with little relief in sight. On top of the high temperatures, we have nasty thick humidity here. I feel like I can't breath most days and I've been spending less time outside on my new deck. Sad!

In an effort to experience some relief, I've turned to making this easy and, most importantly, cold dessert. A granita is honestly just a fancy term for slushy. It is made over the course of a few hours and requires some attention. But, all in all, it is an easy summery dessert. Make this to cool off. Here's how...

Ingredients - Serves 4
4C Seedless Watermelon, cut into pieces
1/2C Water
1/4C Granulated Sugar
3 Sprigs Basil (approx. 15 leaves)

Directions
First make the simple syrup: combine the water and sugar in a small sauce pan. Heat over medium until all of the sugar is dissolved. Remove from the heat and add 2 sprigs of basil (approx. 10 leaves). Allow the syrup to cool completely; about 45 minutes.

While the syrup infuses with basil flavor, puree the watermelon in a blender. I had to push the watermelon down into the blender with a spoon at first. Once some liquid is created, it will puree without help. Be sure to puree until smooth. This mixture can be strained through a fine mesh sieve if necessary.

Once the syrup is cool remove the basil leaves, discard. Add the syrup to the pureed watermelon and stir. Pour the mixture into an 8x8 glass dish and place in the freezer. Allow the mixture to freeze for 1 hour. Remove and scrape the top icy layer with a fork. This will break up the ice crystals to create the slushy form. Freeze for 2 more hours, scraping each hour.

After 3 hours the granita should be ready. Scoop out 4 servings and garnish with a few basil leaves. Chill out!

Watermelon Summer Salad

simple supper + summer = salad

One of my favorite things about summer is how easy meals can be. Nearly anything you get at the store or farmer's market is fresh and requires little to no preparation. Meals also tend to be much simpler. When I cook it's usually on the grill. When I don't cook I turn to salads.

This watermelon salad is one of my favorite go-tos. It requires few ingredients, but still offers something a little bit different. It is flexible in terms of what you have on hand and can be made for many or just a few. When you just don't have the time or energy to cook this summer try it out. Here's how...

Ingredients - Serves 4
2C Diced Watermelon (1in. cubes)
5oz. Feta Cheese
1/2C Diced Cucumber
1/4C Thinly Sliced Red Onion
1/2C Slivered Almonds, toasted
Mixed Spring Greens, large box
Optional: Grilled Chicken, sliced (2 breasts)
Extra Virgin Olive Oil & Balsamic Vinegar

Directions
Begin by preparing all of your ingredients. Dice the watermelon and cucumber. Thinly slice the onion. Grill and slice the chicken, if using. I suggest using a grill seasoning or just salt & peper on the chicken. Finally, toast the almonds in a small dry skillet. I suggest standing at the stove and watching the almonds toast...they burn quickly and easily. My husband can attest to that - I burned a whole bag while trying to make this last night and he had to run out to get another one!

After all of the ingredients are prepared, build the salad. Fill a large plate with the spring greens, top with cucumber, onion, watermelon, feta, almonds, and chicken. Finally drizzle about 2T each of balsamic vinegar and extra virgin olive oil over the whole salad. Enjoy this simple supper that celebrates summer!

Watermelon "Fire & Ice" Salsa

fireworks in your mouth

My husband starts asking me in April if we can get a watermelon. That's about the time they start showing up in the store. I always have to disappoint him with a no. Well, it's finally watermelon time! It is the only melon that we like and it is summer.

I received this recipe for a watermelon salsa from one of my old coworkers. I was hesitant to try it. I couldn't imagine eating watermelon with jalapeno and red onion would be good. I'm here to tell you that it is. This salsa is such a surprise and all of the flavors explode into a wonderfully sweet and spicy salsa. It is the perfect summer appetizer. Make it today, Independence Day, and share it with friends and family. Here's how...

Recipe - Serves 6-8
4C Watermelon, diced
2 Jalapenos, minced
1/2C Red Onion, minced
1/3C Cilantro, finely chopped
2 Limes, juiced (approx. 1/4C juice)
Tortilla Chips, for serving

Directions

Breakdown the watermelon, remove the rind (discard), and dice into about fourth inch cubes. Mince the jalapenos, can remove the seeds for less heat, and onion. Chop the cilantro. Combine all of these ingredients into a large bowl. Add the lime juice and refrigerate for at least 2 hours.

Serve the salsa with tortilla chips. I find that the scoop type of chips work best. Ooh and aah over this flavor combination. Enjoy!

The Brooklyn Cocktail

1,2, yep, 3 strikes we wouldn't have been at the ball game

 I suppose I should tell you the whole reason we went to NYC for vacation. Steven and I are working our way around the US visiting all 32 of the baseball stadiums (we've now made it to 7). Traveling to NYC this year, we were able to check two more off our list.

First we visited the Met's stadium. It was, what felt like, in the middle of nowhere. We took the subway out to the park and enjoyed a beautiful day of baseball. It was about 70 degrees and there was a nice breeze. Steven and I felt so lucky to have had such a nice day. I guess we shouldn't have expected that to be the case for the Yankee's game as well...

We ended up visited the Yankee's stadium twice. We purchased tickets for the Tuesday night game (we were to leave Wednesday afternoon). Well, it decided to rain Tuesday and the game was postponed until Wednesday afternoon. We were bummed and worried we wouldn't be able to rearrange our flight the next day. So, when we got back to Manhattan, we decided to visit a local bar, The Rum House. The drinks and bartender were great! We cheered up a bit with a drink called The Brooklyn, a twist on the classic Manhattan. Oh, and everything worked out in the end. We were able to push our flight back to make the game. Next time you're feeling blue, try this cocktail, it might cheer you up...

Recipe - Serves 1
2oz. Rye Bourbon or Whiskey
1oz. Dry Vermouth
1/4oz. Maraschino Liqueur
1/4oz. Ramazzotti
Orange Twist
Ice

Directions
Fill a tall glass with ice. Add the bourbon, vermouth, maraschino, liqueur, and ramazzotti. Stir until well chilled. Strain into a chilled cocktail glass. Chase those blues away...