Cucumber and Tomato Salad

Whisk together 1 heaping tablespoon mayonnaise, 2 teaspoons red wine vinegar, (an optional) 1/2 teaspoon milk(preferably whole or 2%), and a pinch of salt and pepper in a large bowl. Add 1 large peeled and thinly sliced cucumber and 1 large (or 2 small) ripe, chopped tomato and toss to coat. Let the salad sit at least 30 minutes (although the longer the better) before serving.
Optional: Add fresh dill and/or bacon

Fresh Corn Salad

·         5 ears fresh corn, shucked

·         1 cup of cherry tomatoes, sliced in half

·         1/2 cup small-diced red onion (1 small onion)

·         3 tablespoons cider vinegar

·         3 tablespoons good olive oil

·         1/2 teaspoon kosher salt

·         1/2 teaspoon freshly ground black pepper

·         1/2 cup chiffonade fresh basil leaves

·         4 strips of bacon, cooked until crisp
8     8 oz. cubed mozzarella (optional)

·          

Bring a pot of salted water to boil.  Once the water boils, put the shucked corn in the water for 3 minutes until the starchiness is just gone. After 3 minutes, drain the hot water and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil.  Add the crisped bacon to the top and sprinkle a generous amount of basil atop the bacon.  Taste for seasonings and serve cold or at room temperature.

Smoked Trout Dip

1. 10 oz. boneless smoked trout
2. ½ cup cream cheese
3. ½ cup sour cream
4. 2 tablespoons chives
5. 1-3 T. fresh-squeezed lemon juice (or more, to taste)
6. 3 T. chopped, fresh parsley
7. Fresh-ground black pepper, to taste

Add trout to mixing bowl, flaking it into small pieces with your hands. Mash with fork until finely shredded. Add remaining ingredients, and mix with fork until creamy. Add pepper to taste. Serve with pita chips, crackers and/or crisp vegetables for dipping. 

Serves 4 as an appetizer.

Coconut Chocolate Chip Macaroons

• 
  
• 14 oz. sweetened coconut
• 2 tsp. vanilla
• 14 oz. can condensed sweetened milk
• 2 cups chocolate chips
• Melting chocolate (optional)

Instructions

1. Preheat oven to 350 degrees and line cookie sheet or baking sheet with a silicon baking mat or non-stick foil or parchment paper
2. Mix coconut, vanilla, condensed milk together in large mixing bowl. Add in the chocolate chips.
3. Take a tablespoon size of the mixture (a cookie scoop works great for this) and roll it in a ball with your hands (please wash them first 🙂
4. Place each on the cookie sheet spaced apart (they will spread a bit) Bake about 15-20 minutes until golden brown (the baking time really depends on your oven, you don't want them to burn, so watch them carefully)

   1. Cool on a wire rack
   2. When totally cool - melt candy chocolate in a double boiler (follow your chocolates instructions) and dip the bottom and roll the bottom sides in the chocolate.  Let cool for about 15 minutes in the refrigerator
   3. Serve and enjoy!!

Chicken Thighs and Marinade

Ingredients

Onion Marinade: 

1 1/2 cup roughly chopped onion

1 cup roughly chopped fresh parsley

Juice of 2 lemons

1/4 cup canola oil

1 garlic clove

1 tablespoon kosher salt

1.  Combine all the ingredients in a blender and puree until the mixture is smooth and about as thick as a milkshake. You may need to add a couple of tablespoons of water to thin the mixture. Toss 2 pounds skinless, boneless chicken thighs cut into 1-inch chunks with the marinade and seal in a zip-top bag. Marinate in the refrigerator for at least 4 hours or up to 2 days. When ready to grill, wipe off the excess marinade, thread the chicken pieces on skewers, and grill directly over hot coals, turning every few minutes, until the chicken has lightly charred on the exterior and is cooked through, about 8 minutes total. 

Chocolate Kiss Powder Puff Cookies

INGREDIENTS:

one sheet pie crust that makes a 9-inch pie, thawed (I used Trader Joe’s; homemade may be substituted)
about 15 chocolate kisses (Mini Peanut Butter Cups or Rolos may be substituted)
about 3/4 cup confectioners’ sugar, for dredging

DIRECTIONS:

1. Preheat oven to 350F. Line a baking sheet with a Silpat or spray with cooking spray; set aside.
2. Place pie crust on a lightly floured surface and using a pizza wheel, slice into approximately 16 sections, about 2-inch squares. Because the crust is likely a circle, if you make 4 rows of 4, a couple sections may be a bit skimpy so take crust from two skimpy sections and smoosh it together to make a section big enough to contain a Kiss. This is not an exact science, it’s okay if not all sections are exactly the same size.
3. Place one chocolate kiss in the center of each section.
4. Using your fingertips, seal the dough at the top to fully contain the kiss. Pat smooth with your palms and flatten slightly into a mound. Place mound on prepared baking sheet; repeat with remaining crust sections and kisses until gone.
5. Bake for about 15 to 17 minutes, or until crust is just set and done; puffs firm up as they cool. The tops will appear fairly pale while the undersides will be more golden; don’t overbake or the undersides could burn. Watch puffs closely starting at about 13 minutes since all ovens and ingredients vary.
6. Allow puffs to cool on baking tray for about 15 minutes, or until cool enough to handle before dredging each puff liberally in confectioners’ sugar. Serve immediately. Puffs will keep airtight for up to 1 week at room temp or in the freezer for up to 4 months.

Cherry Chocolate Oatmeal Cookies

1 cup (2 sticks) of butter, room temperature
1 cup (packed) brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 large eggs
2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups dried cherries (6 oz package)
1 1/4 cups semisweet chocolate chips
3/4 cup chopped walnuts or pecans

Preheat oven to 375 degrees.  Line baking sheet with parchment paper. 

Blend butter, sugars and vanilla in food processor for 30 seconds.  Add eggs and blend.  Then add oats, flour, baking soda and salt to food processor.  Pulse until oats are coarsely chopped and mixture is blended.  Scrape sides if needed. 

Transfer cookie mixture to large bowl and stir in chocolate chips, nuts and cherries. 

Spoon batter with melon baller onto parchment.  Bake approximately 11 minutes until cookies are GOLDEN brown, but not brown. Cool and enjoy maximum deliciousness.