A smokey, sweet, fresh and zesty side to go with steaks or grilled chicken.
Mexican Corn Salad
5 ears of fresh corn on the cob,husks and silk removed
1 T olive oil
1/4 c crema ( a mexican sour cream found in the dairy section) or 3 T sour cream and 1 T mayo
1/4 t smoked paprika
zest of 1 lime
juice of 1 lime
1/2 cup crumbled Queso Fresco ( mexican crumbling cheese) you could substitute Parmesan or Feta but use less as they are stronger cheeses
1 T chopped parsley or cilantro
salt and pepper
Preheat oven to 400 Drizzle olive oil over corn and rub in ensuring all sides are coated. Sprinkle with salt and pepper. roast for about 20 minutes or until corn starts to char.
Let corn cool so you are able to handle it and remove niblets from cob with a sharp knife. Mix together with remaining ingredients, season with salt and pepper to taste. Serve.
* you could grill the corn as well, that was my intention before it started pouring down rain.
I love fruit barbecue sauces, it adds that little element of sweet in a fresh and unexpected way. This sauce would be great on chicken wings or pork tenderloin as well.
Shrimp with Mango Barbecue Sauce
2 ripe mangos peeled, seeded and chopped
1 T brown sugar
1 jalapeno minced ( optional)
1 t chopped garlic
1 T soy sauce
1 t mustard
1 T apple cider vinegar
add all ingredients to a small sauce pan, cook over med/low until mango breaks down and sauce in about 25 minutes ( you can puree the sauce with an immersion or regular blender if you want it smoother) Also depending on you mangos ripeness you may want to add some more sugar.
To use with shrimp, get 1 lb peeled and deveined shrimp thread on skewers. brush shrimp with barbecue sauce and grill over med heat, about 3 min per side or until shrimp is opaque.
These delicious ribs start in the crock pot and then crisp up under the broiler or grill, easy and delicious.
Country Style Ribs with Apple Barbecue Sauce
8-10 country style pork ribs
1 c ketchup
1 T Worcestershire sauce
2 small apples peeled, cored and chopped
1 onion diced
2 cloves garlic chopped
2 T apple cider vinegar
Add ribs and remaining ingredients to a slow cooker, heat on high for 3-4 hours or low 5-6 hours. Remove from slow cooker and place on heated grill or under a broiler until sauce caramelizes, about 5 minutes. Serve.
I like to use buttermilk and yogurt for marinating my chicken, it gives it a nice flavor, coats better and seems to help it retain its moisture better than oil based marinades.
6 chicken breasts
3/4 c low fat buttermilk
4 T chili sauce (I used Heinz)
1/2 t garlic powder
1/2 t dry mustard
2 t Worcestershire sauce
1/2 t salt
1/4 t pepper
Rinse Chicken and pat dry, place in large shallow pan ( I used a 9×12 glass baking dish). Mix remaining ingredients in a med sized bowl and pour over the chicken.
Cover and refrigerate for 1/2 hour to overnight. Preheat grill to med-high heat. Place chicken on grill, Chicken will still have a coating of the marinade.
Grill until cooked through, use a meat thermometer to determine doneness.
I served it with grilled vegetables, and couscous
No Easter Brunch, or any brunch or Mardi Gras celebration is complete without Shrimp and Grits. It is one of my favorite comfort foods and my go to order at restaurants. So I have had my fair share, and feel like I am a good judge of this dish. The winner for me is this recipe , from one of my heavily used cookbooks, Southern Living’s All Time Favorites. The sauce I use is pretty much the same but I add Cajun Style smoked sausage because my kids are not huge seafood fans. I have had many compliments and given the recipe to many friends. This is a must have in your recipe file.
2Lbs unpeeled, extra large raw shrimp, cleaned and deveined (don’t be tempted to take the peels off, the shrimp will be dry and will not have as much flavor, the mess is worth it)
4 links Cajun style smoked sausage cut into 2 ” chunks (if you prefer add another pound of shrimp and skip the sausage)
1/2 c butter
1/2 olive oil
1/4 c chili sauce ( I use Heinz)
1/4 c Worcestershire sauce
2 lemons sliced
4 garlic cloves minced
2T Creole Seasoning
1T chopped fresh parsley
2T lemon juice
1t smoked paprika
1t dried oregeno
1t ground black pepper
1/2 t of your favorite hot sauce
Line a large baking sheet with foil, spread shrimp and sausage on pan evenly
Combine butter and remaining ingredients in a med saucepan over low heat stirring until butter melts and ingrediants are combined
Pour over Shrimp and Sausage, cover and chill in refrigerator for 2 hours, turning shrimp once ( I have even marinated them overnight and just cooked them for a little less time)
Bake at 400 degrees for 15 minutes or until shrimp are opaque
Serve over cheese grits, sprinkle with chopped chives or parsley