Lime-Balsamic Tomato Salad

(Please Note** I had eaten half the tomatoes before I took the picture :)

Who doesn't like a ripe juicy summer tomato? Oh, I know plenty of people who don't but I am most certainly not one of them. I planted tomatoes myself this year and waited in anticipation for the yummy fruit only to be terribly disappointed. I found that my sweet little Zeke loved pulling the green fruit off the plants. We are in a condo so I did a container garden on my balcony. I often left the sliding glass door open to allow the boys to play and to enjoy the fresh air. How sad I was one day when I found several of the green tomato fruit rolling around on the balcony. I quickly scolded him and told him not to bother my fruit. However, I am not sure if it was a case of yearning for "the forbidden fruit" or what but he continued to pull the fruit off throughout the summer so no tomatoes from my garden. Boo Hoo! I did get lucky last week and received about a bushel from a local farm. I love, love, love tomatos. My mom said that as a child I would eat them like candy. I couldn't get enough. And just to let you know...I believe my tomato appetite is insatiable because 40 years later I still can't get enough!

This salad is my most favorite way to eat them well, next to a good ole tomato sandwich. It is simple yet bursting with flavor and goes well with almost anything. MM MM! I think I am gonna got get me some now!

PS And it doesn't hurt that they are considered a "super food"

Ingredients:

• 4 whole tomatoes sliced - nice hearty slices. (you can use the beef steak or roma it depends on the season. When tomatoes are in season I use what I have grown in the garden or the local farmers market.)
• 8 slices of red onion - sliced very thinly
• 1/4 to 1/3 cup balsamic vinegar
• 1 TBS of extra-virgin olive oil
• 1 medium lime
• salt
• 1 tsp parsley or cilantro (depends on what I am serving the salad with)

You can make this salad one of two ways:

1 - make a vinegrette with the liquids and then pour over the sliced tomatoes and onion. Then season with salt and sprinkle the parsley over or

2. lay out the sliced tomatoes and onions in a dish and pour each ingredient over one at a time. This is how I make it. But, whatever works for you...go for it!

Broccoli Salad

As I was searching for a good salad for a recent pot luck I rediscovered this recipe among my sister's "tried and trues". It is quick and easy and tastes like it took you all day to make. It is always a hit wherever we take it. Sorry it doesn't have a picture but it got gobbled up before I could find my camera. I will make it again soon and add a picture.

Broccoli Salad

Recipe courtesy of Sonia Goodwin and Caprece Curtis

Salad Ingredients:

• 1 medium onion finely chopped
• 3 heads of broccoli chopped
• 8 oz of shredded mozzarella cheese (2 cups)
• 1/2 to 1 cup of cooked or pre-cooked bacon (I always use pre-cooked...hate what cooking bacon does for the smell of my kitchen)

Dressing Ingredients:

• 1/4 cup sugar
• 1 cup mayonnaise
• 1 TBS apple cider vinegar

Mix the dressing ingredients in a small bowl and set aside. In a medium bowl mix the salad ingredients and toss. *2 hours before serving pour dressing over salad and toss again making sure to cover salad well. Place in refrigerator until ready to serve.

*Although it is better if you let it marinade in the dressing for 2 hours, it tastes perfectly wonderful marinading only for 30 minutes.

Broccoli Salad

As I was searching for a good salad for a recent pot luck I rediscovered this recipe among my sister's "tried and trues". It is quick and easy and tastes like it took you all day to make. It is always a hit wherever we take it. Sorry it doesn't have a picture but it got gobbled up before I could find my camera. I will make it again soon and add a picture.

Broccoli Salad

Recipe courtesy of Sonia Goodwin and Caprece Curtis

Salad Ingredients:

• 1 medium onion finely chopped
• 3 heads of broccoli chopped
• 8 oz of shredded mozzarella cheese (2 cups)
• 1/2 to 1 cup of cooked or pre-cooked bacon (I always use pre-cooked...hate what cooking bacon does for the smell of my kitchen)

Dressing Ingredients:

• 1/4 cup sugar
• 1 cup mayonnaise
• 1 TBS apple cider vinegar

Mix the dressing ingredients in a small bowl and set aside. In a medium bowl mix the salad ingredients and toss. *2 hours before serving pour dressing over salad and toss again making sure to cover salad well. Place in refrigerator until ready to serve.

*Although it is better if you let it marinade in the dressing for 2 hours, it tastes perfectly wonderful marinading only for 30 minutes.

Avocado Chileno

I honestly believe Avocado can make so very many things taste better. It doesn't hurt that they are super rich in vitamins and nutrients including the "good fat". I have included this recipe with our Taco meal but it can be eaten with sandwiches, chips, toast and cheese for breakfast or whatever your taste buds imagine.

The recipe below serves 2-3.

Avocado Chileno

Avocado

juice of 1 lemon or lime (we prefer the lime though both are yummy)

salt to taste

Slice avocado and place on serving dish. Squeeze lemon juice over and salt to taste. This recipe can be varied by adding very thinly sliced onion before you cover with lemon. You can also add cilantro, tomato and onion together with the avocado for a guacamole salad. Lime is superb with this as well.

Arroz Nicaraguense - Nicaraguan Rice

I am blessed to call friend one of the most wonderful cooks I have ever known . She is from Nicaragua and seriously can take anything and make it taste like heaven. She taught me how to make the rice and the beans that we eat with our tacos.

The recipe below serves 4-6.

Arroz

2 cups of white rice

1/2 medium white onion

2 TBS oil

1 lemon zested and juiced

salt

4 cups of water

Pour the oil in pan and add onions (on high) cook until onions begin to soften. Add the rice and cook/sautee rice until rice begins to become opaque and slightly brown. Add next 3 ingredients and bring to a boil. Cover, lower heat and simmer until rice is light and fluffy about 20-25 minutes.

Black Beans

Black beans - Contrary to popular belief dry beans are NOT difficult to prepare. I am blessed to call friend one of the most wonderful cooks I have ever known . She is from Nicaragua and seriously can take anything and make it taste like heaven. She taught me how to make the rice and the beans that we eat with our tacos.

The recipes below serves 4.

Beans

1 Bag of dried beans (you can use black, pinto, small red or whatever your fancy)

6 cups of water

5 cloves of garlic

salt to taste (ABSOLUTELY DO NOT SALT THE BEANS TIL THEY ARE SOFT!!!)

Place the above ingredients EXCEPT SALT in a large pot and bring to a boil turn heat down to medium and simmer until the bean is soft (usually about 2 hours depends on stove). Salt to taste and cook about 10 minutes more.

Herbed Shrimp with Basil Dipping Sauce

I first tested this recipe on "Nochebuena". The basil and lemon combined with the savory Basil Dipping sauce make this dish light tasting and irresistible. I now make it occasionally as a treat. Rodrigo never got a proper father's day meal because we were on the road so I made up for it last Sunday with his favorites, steak, shrimp, pasta, salad and bread. I've already listed the steak recipe.

recipe compliments of Our Best Holiday Menus 2008 p64 & 66

Ingredients:

• 2 lbs of fresh or frozen jumbo shrimp (cooked or raw
• 2 TBS snipped fresh basil
• 1 TBS fresh lemon juice
• 3/4 tsp salt
• 1/4 tsp pepper
• 2 TBS extra virgin olive oil
• Basil dipping sauce (below)
• lemon wedges (optional)
• snipped fresh basil (optional)

1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails (please note I served it like a cocktail so I didn't remove the tails) If your shrimp is pre-cooked skip to step 3 if raw go to step 2.

2. Rinse shrimp; pat dry with paper towels - ONLY IF RAW.

3. In a large bowl, combine 2 TBS of snipped basil, the lemon juice, salt, and pepper. Add shrimp and toss to coat. Cover and marinate in refrigerator for 10 to 30 min. If your shrimp is pre-cooked you are done - you have the option of serving cold like a cocktail or heating the shrimp through and serving along side steak with basil dipping sauce.

4. In a large skilled, cook shrimp, half at a time,in hot oil over medium-high heat for 2-3 minutes or until shrimp are opaque (be careful not to overcook shrimp which is very easy to do.), stirring often to cook evenly. Transfer shrimp to serving platter.

5. Again you can serve warm or chill until serving time. Serve with Basil Dipping Sauce and if desired lemon wedges and snipped basil. Makes 8 servings.

Basil Dipping Sauce

• 1 cup mayonnaise
• 1TBS snipped fresh basil
• 2 cloves of garlic, minced
• 1 tsp of lemon juice
• 1 tsp Dijon-style mustard
• 1/8 tsp cayenne pepper.

1. In a small bowl, combine mayonnaise, basil, garlic, lemon juice, mustard, and cayenne pepper. Cover and refrigerate until ready to serve with Herbed shrimp. Makes 1 cup.

Corn Salad - Tried and True

My family loves salads...all kinds and this is one of our favorites. It is super easy and super delicious.
1 small bag of frozen corn, thawed
4 green onion, chopped
1 cup cherry tomatoes, quartered
1 lemon, juiced
2 TBS mayonaise (you can use the light but it does change the flavor some.)
salt, to taste
1 cerrano or jalapeno chile - remove veins and seeds. (optional) I decide according to what I am serving it with.

1 TBS of chopped fresh cilantro or parsely

(Receta gracias a la hermana Mesa)

Combine the above ingredients in a serving bowl and toss and serve.