First off we want to send a shout out to our cousin Lee Ellen. She wasn't feeling well and it's times like this that I wish we all lived closer. My husband grew up with her but since meeting that branch of the family, I feel like I have known them all my life too. That's why she's our cousin and not just his cousin :-) Lots of love ♥♥ ♥♥
Watching this week - Ray Donovan, season 4. It's a loaner from the library so we only have 1 week to watch a season. Starting off a good pace. Last time we tried to watch a season (borrowed from the libray) we had 2 episodes of Longmire left before we had to turn it in. That meant we went back on the list - finally finished that season of Longmire but it sure left you with a cliffhanger!
Reading - Dinner with Edward by Isabel Vincent and about to start Stephen King's 11/22/63. Doug is starting Tana French's latest book, The Trespasser.
In the Kitchen - Now that we are both over heinous head colds we are back to cooking and eating normal meals. We have been eating 95% vegetarian but this week's menu had us adding a favorite recipe from Curtis Stone. I called it Landlocked Paella. It's so good and it's the first time I cooked meat in our kitchen since September of last year. Really.
Coming up on the menu are some inspired dishes from the book Dinner with Edward (the featured book at Cook the Books Club). If you'd like to join in click HERE and get the details. You have until the end of the month to post.
Other menu items include a Spinach Ricotta Pie, grilled fish and possibly quesadillas or nachos. If we do quesadillas I may make this Corn and Black Bean salad (details below). But I think we are leaning toward Nachos and Margaritas!
Anyway, here is the recipe for this salad I have made before and plan to do very soon. I wanted to share it with Deb for Souper Sunday.
Corn and Black Bean Salad
2 ears of fresh corn or 1 (16 oz.) package frozen corn
3 or 4 green onions
1 (15 oz) can black beans, drained and rinsed
8 fresh tomatoes, sliced and diced (about 1 ½ cups)
½ cup Mojo marinade (I didn’t use quite a half cup)
1 tablespoon honey
Cut corn off cob and set aside. If you are using frozen corn, thaw first by placing in colander and running cold water over it for 2 to 3 minutes.
Drain and place in a bowl. Slice green onions and add to corn.
Stir in remaining ingredients. Easy, right?
Let stand 15 minutes for flavors to blend. Stir and serve.
This is a good side salad and goes well with quesadillas or grilled foods. It's served cold but if you left the tomatoes out, heated the mixture just a bit and then add the tomatoes back in, that would be good too.
That's about it for me. Nothing new and exciting.
I will be joining Deb at Kahakai Kitchen for her Souper Sunday series. This week's linkup is HERE.
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