Archive for March, 2010

L is for Leftovers

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Last night’s dinner was inspired by leftovers.  I had a hankering for some pasta and remembered that I had some tomatoes and basil leftover from my corn salad in the fridge.  So I decided to make a quick pan sauce for my pasta with some olive oil, tomatoes, garlic, and basil.  It actually turned out to be a very successful dish (at least that’s what my roommate thought).

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I use to frown upon the thought of leftovers, but if you combine the right ingredients together the outcome could be very surprising!Photobucket

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Do I smell a Bar-B-Que!!!!!!

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Today marks the beginning of my LIFE as a BLOGGER!!!!  I have grown up around cooking my whole life, and I can honestly say it is my biggest passion.  I’ve been cooking since I could hold a spoon and now I think it is time to share my passion with the WORLD!

Yesterday my friends and I decided to take advantage of the nice weather by having a bar-b-que.  We all brought a dish to the shindig, and my contribution was my FAMOUS fresh corn salad with basil oil.  The dish was inspired by a corn salad I saw Giada De Laurentiis (one of my favorite Chef’s) make, but with my twist on it.  The ingredients are quite simple: Yellow Corn, Grape Tomatoes, Feta Cheese, Basil, and Olive Oil…YUMMM

Corn Salad Recipe

  • 1 (16oz) bag of Frozen Sweet Yellow Corn
  • 1 Pint of Cherry or Grape Tomatoes
  • 1 (6oz) container of Feta Cheese
  • 1 pkg. of Fresh Basil
  • 1/3 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste

First take the entire package of basil and place in a blinder with the olive oil and salt and pepper.  Blend ingredients together until the basil is chopped finely.  Set the basil oil aside to rest.  Then in a mixing bowl add the tomatoes, feta, and corn together.  Next pour the basil oil on the salad and place in the refrigerator for at least 1 hour.  Take it out and let come to room temperature before you serve.

Bon Appetite!!!!!!

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