Using up some leftover corn…

Last week was a crazy week for me. My Mom was here and that was so incredibly, super awesome! But sadly she is gone now and we were so busy that the week passed in a huge blur! Please Mom, figure out the dog and come and stay with me!!!

Anyway, we ate last week and we ate really well but I was always flying out the door to some event or thing that I never really got any pictures. This week all that is going to change. It’s only Tuesday and already I have made something that is blog worthy from dinner last night!!!

We had some corn on the cob leftover from my youngest daughter’s birthday dinner. I knew exactly what I wanted to do with it to. This is easily my favorite way to use up corn that doesn’t get eaten.

I eat this as a salad but it could also easily be used as a salsa. If I have any leftover I sometimes wrap it up in a corn tortilla for lunch the next day. This is fast, easy and delicious!!!

Black Bean and Corn Salad (adapted from CDKitchen Black Bean and Corn Salsa)

Ingredients:

1 (15 oz.) can black beans ( rinsed and drained)
1 cup fresh corn kernels, removed from cob
1/2 cup chopped green bell pepper
1/2 cup chopped fresh cilantro
3 tablespoons lime juice
1/2 red onion, chopped
3 green onions, chopped
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 jalapeno pepper, seeded and chopped

Directions:

Mix all the above well. Refrigerate over night to let flavors blend.

As Always,

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Grilled Tilapia Tacos with Pineapple Salsa

I was at a loss once again for dinner the other night, so I called upon my ever faithful twitter pals! I needed something fast and that could be prepped ahead and thrown together in about 5 minutes. I ended up with some really good suggestions – pasta with fresh tomato sauce, quesadillas, breakfast for dinner… All great suggestions but then Maria from Two Peas and Their Pod hit me with a wrap and my dinner evolved from there!

We ended up having grilled tilapia in a tortilla with fresh pineapple salsa and it was amazing but it would be excellent with chicken as well. It’s a very versatile salsa and one I will be making again and again!!!

Pineapple Salsa

Ingredients:

1 8 oz can of pineapple chunks in juice, cut up smaller
1/2 cup cilantro, chopped
1/4 cup onion, finely diced
1 jalapeno, seeds and membrane removed and finely chopped
1/4 cup red pepper, finely chopped
juice of 1/2 lime
1/2 tsp cumin
1/2 tsp salt
1/4 tsp fresh ground black pepper

Directions:

Mix all ingredients together and allow to chill in the fridge for about 1 hr before serving.

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Black Gouper and a day at the beach!

Black Grouper served with Mango Salsa!

On Saturday afternoon, after we had finished all of our other errands we were deciding what to have for dinner. I suggested some fish so we went to Andy's Island Seafood (check out this site) in the nearby village (very quaint) of Matlacha (pronounced Matlashay). This is the market that we have been getting all of the snapper (see here). I get my shrimp someplace else because these guys charge more than my other ones! We went in and the first thing that I saw was black grouper. They also had hogfish, mangrove snapper, yellow tail snapper, triple tail and red grouper. Local clams and shrimp as well. This place is always nicely stocked with very, very fresh fish caught by local fisherman!



Anyway the black grouper is one of my favorite all time fish. This time we had decided that we were just going to grill it on a flat iron (season it with salt, pepper and paprika) and then I would make some salsa to go along with it. I made a mango salsa that paired wonderfully with this firm, sweet tasting fish!

Mango Salsa (for seafood)

Ingredients:

1 ripe mango, peeled, pitted and cute into 1/4" cubes
1 ripe avocado, peeled, pitted and cut into 1/4" cubes
1/2 half large onion, chopped
1 lime, juiced
2 tbs cilantro, chopped
2 jalapeños, membrane and seeds removed, chopped
1 tsp fresh ginger, finely chopped

Directions:

• Combine all ingredients in a medium bowl. Cover and refrigerate for at least and hour to allow the flavors to blend.

The beach at Manasota Key - Crystal clear, shallow, warm water!

Yesterday we decided to have a nice leisurely day at the beach (yes Peter, I did leave the pool...to go to the beach!!! Bahhhhhhhh!!!). The water was crystal clear and nice and warm. The girls spent most of the day snorkeling and finding shark's teeth.

Not a bad weekend at all!!!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com