Corn Okra Creole Recipe

Submitted by Joe and Dede Russo

YIELD: 4-6

Ingredients

• 1 cup chopped green pepper

• 1/2 cup chopped onion

• 3 tablespoons vegetable oil

• 2 cups fresh or frozen corn or 1 can (15-1/4 ounces) whole-kernel corn

• 1-1/2 cups fresh sliced okra or 1 package (16 ounces) frozen okra

• 3 medium tomatoes, peeled and chopped (1-1/2 cups)

• 1 tablespoon tomato paste

• 1/4 teaspoon dried thyme

• Salt to taste

• 1/4 teaspoon coarsely ground pepper

• 1/2 teaspoon hot pepper sauce, optional Directions In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. Stir in the tomatoes, tomato paste, thyme, salt, pepper and pepper sauce if desired. Cover and simmer for 3-5 minutes, stirring occasionally. Yield: 4-6 servings.

Fried  Green Tomatoes (From Allrecipies.com)

Brought to Blog by Allie Jones

Original recipe makes 4 servings

4 large green tomatoes

2 eggs

1/2 cup milk

1 cup all-purpose flour

1/2 cup cornmeal

1/2 cup bread crumbs

2 teaspoons coarse kosher salt

1/4 teaspoon ground black pepper

Plenty of olive oil

Directions

1.    Slice tomatoes 1/2 inch thick. Discard the ends.

2.    Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate (note to RED group – for our southern/Cajuun night I added some Cayenne and paprika to the plate). Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumb mixture on plate to completely coat.

3.    In a large skillet, pour vegetable oil (enough so that there is ¼ to 1/2 inch of oil in the pan) and heat over a medium/high heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side till that side ia also brown. Drain them on paper towels.

Peach lavender phyllo dough dessert

Submitted by Joe and Dede Russo

Submit

- 8 pealed and de-seeded peaches

- 1 cup sugar

- 2 Tablespoons lavender flowers

- 1 cup crumbled goat cheese

- Phyllo dough

(Vanilla optional)

Defrost phyllo dough overnight.

In a saucepan combine peaches, lavender flowers, and sugar. Simmer 10 min.

Once sugar is dissolved, let it rest another 10 min.

Place phyllo dough in a lightly greased 9x13 pan...I used coconut oil. Then Layer with a slotted spoon the peach mixture, use other thin layers for the remaining mixture. On the last layer add in the peaches and goat cheese and top with the rest of the phyllo dough. Use some more coconut oil between some of the layers to make it more crispy.

Bake 440 degrees for 25 min.

Enjoy!

Allie's  cream cheese stuffed grilled peppers

Submitted by Allie Jones

I don't really have a recipe - I just finely chop up some white onion (so
like a 'handfull worth shopped) and garlic (Maybe one big clove? Or 2?),
sauté them in olive oil, and then mix them into a chunk of (block, but not
cold) softened cream cheese, with a healthy dash of cumin and salt.  Then
cut tops of chiles - Anaheim best -  and gets seeds out, then use a narrow                                                           spoon or small cheese spreader to get the stuff in there, cap them with tinfoil                                                           held with a toothpick, and grill both sides on med high grill till blackened on both
sides

Grilled Corn with Spicy Miso Butter

Submitted by Joe Russo

serves serves 4, active time 35 minutes, total time 40 minutes

• For the Miso Butter:
• 8 tablespoon butter, softened
• 2 tablespoon white miso paste
• 1 tablespoon Sriracha
• 1/4 teaspoon cayenne pepper

• 4 ears corn
• Kosher salt and freshly ground black pepper

(Joe didn't include cooking instructions, so assume you mix up the sauce and serve it with however you like to cook your corn - boiled or on grill)

Chicken Souvlaki

Submitted by Kimberly Felix

Ingredients (chicken part)

• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
• 2 teaspoons olive oil 
• 1/2 teaspoon sal
• 4 garlic cloves, minced
• 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
• Cooking spray

Tzatziki Sauce:

• 1/2 cup cucumber, peeled, seeded, and shredded 
• 1/2 cup plain low-fat yogurt
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1 garlic clove, minced

1. To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
2. Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.
3. Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
4. To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.

Kimberly's potato Tacos

Posted by Kimberly Felix

The insides of this recipe could use some tweaking but as you know, the avacado sauce is amazing.http://allrecipes.com/recipe/central-american-tacos/detail.aspx

5 large potatoes, cubed 1 pound lean ground beef 1/2 onion, chopped salt and pepper to taste 4 tomatillos, husked and quartered

1 clove garlic, peeled 1 jalapeno chile pepper, diced 1/2 cup chopped fresh cilantro, or to taste 3 avocados, halved with pits removed 10 (6 inch) corn tortillas

DIRECTIONS:

1.	Place potatoes into a large saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain.
2.	While the potatoes are cooking, crumble the ground beef into a skillet over medium-high heat. Cook for a few minutes, then stir in the onion. Cook until meat is no longer pink, and the onion is tender. Drain excess grease, and gently stir in the potatoes. Season with salt and pepper to taste.
3.	Place the tomatillos, garlic, jalapeno, and cilantro into a blender. Squeeze avocados out of their skins into the blender. Process until smooth.
4.	Heat tortillas in a skillet until warm and flexible. Spoon on some of the meat mixture, and top with the sauce. Roll up, and enjoy.