Apple and Cucumber Tuna Salad

Made with fresh snipped basil and canned tuna,
this is a light salad that if fresh tasting.
I used a Granny Smith apple and a bit of mayo.
The basil makes this a gourmet tuna salad.

Ingredients:
1 green Granny Smith apple
1 garden fresh cucumber, seeded
1 (5 oz can) tuna, drained
1 teaspoon sugar
10 fresh basil leaves, snipped
2 tablespoons mayonnaise
dash of salt

Directions:
Place sugar in a large mixing bowl,
peel and small dice apple and cucumber.
Place in mixing bowl along with tuna,
basil, mayonnaise and salt to taste.
Combine well and serve at room temperature.

Pickled Corn On The Cob

Pickled Corn is a terrific foil alongside rich
and smoky grilled summertime dishes.
Start at least four days ahead so that
fermentation can go to work.

Ingredients:
6 ears of fresh picked corn, husked,
cut crosswise into about 1 1/2" rounds.
5 1/2 tablespoons kosher salt, plus more
10 garlic cloves, peeled
2 red chiles (such as jalapeño or Fresno),
cut crosswise into thin rounds, and seeded.
1 teaspoon whole black peppercorns

Directions:
Cook corn in a large pot of lightly salted boiling water
until crisp-tender, about 4 minutes. Using a slotted spoon,
transfer corn to a bowl of ice water. Let cool; drain.
Layer corn, garlic, chiles, and pepper-corns
in a 4-qt. glass, porcelin or ceramic jar.
Stir 5 1/2 Tbsp. salt and 2 quarts water in a
large bowl until salt is dissolved. Pour over corn mixture.
Place several plates or small bowls over vegetables
to keep them submerged by at least 2".
Cover jar with plastic wrap or a lid and let stand in a dark,
cool place such as a cellar, closet,
or pantry at room temperature (68°–70° is ideal)
for 4 days to pickle; taste corn.
then serve or refrigerate for up to 3 weeks.

Impossible Coconut Custard Pie

This pie is made with cream for extra richness.
It magically forms a crust on the bottom,
while the top turns a nice golden brown.
This is one of the easiest and quickest baking
coconut custard pies you'll ever make.

Ingredients:
1 cup heavy cream
1 cup milk
4 large eggs
1 teaspoon vanilla
1/2 cup sugar
1/2 cup Bisquick mix
1/2 teaspoon salt
1/2 cup flaked coconut

Directions:
Preheat oven to 400 degrees F.
Mix up all ingredients in a bowl.
Combine well and pour mixture into
two buttered pie or cake pans.
Bake for 20 minutes or until top browns.
Remove to cool before serving.

Grilled Fresh Kale

If you like kale you must try this.
Crispy, creamy and smoky tasting.
This makes for a great ingredient
in a fresh vegetable summer salad.

Ingredients:
1 bunch of fresh kale
olive oil
salt to taste

Directions:
Preheat the grill to high.
Combine the kale leaves, olive oil,
and salt in a large bowl and massage
with your hands for a few minutes.
The kale should be covered in oil,
but not dripping, a little goes a long way
Grill the kale leaves on one side for a few minutes,
until the edges start turning crispy.
Flip over and grill for a few more minutes
until all edges are crispy and char spots appear.
Remove and serve.

Breaded and Browned Cream Cheese

Cold cream cheese is dipped in egg whites,
then breaded and sauted in sweet butter.
These are gourmet finger food appetizers.
The cheese gets warmed and stays together.
Serve these over a bed of baby spinach.

Ingredients:
6 ounces cold cream cheese
2 large eggs, whites only 1 cup fresh white bread crumbs
2 tablespoons unsalted butter
2 tablespoons canola oil

Directions:
Cut cream cheese in 1/2" pieces.
Lightly whip egg whites in a small bowl.
Dip cream cheese squares in egg white and
then dredge in fresh bread crumbs.
Refrigerate prepared cheese 10 minutes.
Heat butter and oil in a low heated saute pan and
brown cheese squares for about 2 minutes on both sides.
Serve warm.

Easy Slow Cooked Pork

I cooked both pork chops and ribs
together in a crock pot slow cooker.
Talk about fork tender and fall
off the bone finger licking good.
Use your favorite bbq sauce on these.
Ingredients:
6 boneless pork chops
1 rack baby back pork ribs
bbq sauce for serving.
Directions:
Arrange thawed pork chops in a 6-quart slow cooker.
Remove silver skin from baby back ribs.
Place ribs on top of chops.
Cover and cook on high setting for five hours.
Remove pork from the slow cooker,
sauce and place under broiler to brown if desired.

Strawberry BLT Sandwiches

Sweet tasting fresh strawberries add
to the smoky and saltiness of bacon.
With the addition of horseradish and
balsamic vinegar make this a winner.

Ingredients:
For each BLT sandwich:
2 slices bread of your choice
2 fresh tomato slices
2 slices cooked bacon
2 Iceburg lettuce leaves
2 tablespoons Real mayonnaise
1/2 teaspoon prepared horseradish
1/2 teaspoon balsamic vinegar
1 fresh strawberry, sliced
1/2 teaspoon whit granulated sugar

Directions:
Toast bread slices, set aside.
Slice strawberry, Place in a small bowl
with sugar, vinegar and horseradish.
To make sandwich sread mayonnaise on bread
and add other ingredients as desired.
Cut BLT sandwich in half before serving.

Egg in Avocado Appetizers

These are really easy to prepare and taste great.
Serve one half a fresh avocado per person.
Along with some crispy cooked sliced bacon.
I also add a slice of tomato on the plate.

Ingredients:
3 fresh firm avocado
6 eggs
12 bacon slices, cooked
6 tomato slices
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F.
Cut avocado in half lengthwise
and remove the pits.
Make a slice on the skin side
to allow avocado to sit with
the pit side up creating a bowl.
Place the avocado bowls on a baking dish.
Crack one egg in each avocado bowl.
Bake for about 20 minutes or until
egg is cooked and the white is set.
Sprinkle with salt and pepper to taste.
Serve with bacon and tomato slices.