Kyle’s Kitchen
Iknow there are a lot of cilantro haters out there and I also know you can’t help it. Genetically it tastes like soap to you, and that’s a shame. However, I have good news: in this salad substitute the cilantro with fresh basil, parsley or oregano (or a combination) and it’ll still be delicious.
Cucumber, Tomato and Avocado Salad
1 lb Roma tomatoes 1 English cucumber 1/2 medium red onion, sliced
2 avocados, diced 2 tbsp extra virgin olive oil 2 tablespoons fresh lemon juice (from 1 medium lemon) 1/4 cup fresh cilantro, chopped 1 tsp kosher salt or 3/4 teaspoon table salt 1/8 teaspoon black pepper Wash and prep the veggies by cutting the tomatoes into bite sized pieces, dicing the avocado and slicing the cucumbers into rounds or half-moons. Slice the red onion into thin strips. Place in a large mixing bowl.
In a small bowl whisk together the extra virgin olive oil and fresh lemon juice to make the dressing. Pour the dressing over the ingredients and gently toss to combine the ingredients.
Add the fresh chopped cilantro and toss again. Season with salt and pepper. Garnish with more cilantro if desired.
—kwc— I stole this recipe from Kimberly Doss Crump, so I know it’s going to be good even though I haven’t tried it yet. I think I might use sweet onions because that’s what we like at our house.
Fried Cabbage with Shrimp, Sausage and Bacon
5 slices of bacon, chopped 1/2 cup yellow onions, chopped 3 cups cabbage, cut in thin strips 10-12 shrimp, tail off & deveined 1 link of k ielbasa or smoked sausage, cut 1/2 in 1 tbsp olive oil 1 tsp seafood seasoning 1/2 tsp smoked paprika 1/4 tsp black pepper 1/4 tsp salt 1/2 tsp oregano 3 cloves minced garlic Pinch of crushed red pepper, optional 2 tbsp butter 1 tsp apple cider vinegar Season shrimp with olive oil and seafood seasoning. Put aside.
Cook bacon and remove from skillet. Leave the grease in the skillet.
Add sausage and brown on each side. Remove and put aside.
Add shrimp and cook on each side, approximately 3 minutes on each side, until shrimp are a pinkish color. Remove and put aside.
Add 1 tbsp butter and add onions, paprika, oregano, salt, pepper, and crushed red pepper. Cook for approximately 5-6 minutes until the onions begin to soften. Add garlic and cook until fragrant.
Add in 1 tbsp butter and apple cider vinegar. Allow them to incorporate and then add in cabbage, tossing really well.
Cook for approximately 12 minutes, until cabbage is tender. Stir in bacon, shrimp and sausage.
—kwc— I got this recipe of f wyseguide.com. He lives in the Midwest in one of the corn-growing states so I’ll bet he knows his corn. This pasta dish sounds good to me.
Tomato and Sweet Corn Pasta 1 lb pasta (penne, cascatelli, farfalle) 2 tbsp olive oil 1/2 cup diced shallot 3 cloves garlic minced 1-1/2 tsp kosher salt 4 cups (about 4 ears) freshly cut sweet corn 1/4 tsp red pepper flakes 1/2 tsp freshly - ground black pepper
1 cup heavy cream 1 lb cherry tomatoes quartered (if using large tomatoes, dice in 1/2-inch pieces) 3/4 cup grated Parmesan cheese Fresh basil as desired Boil water according to the instructions on the pasta being used and cook to al dente. Reserve 1 cup of pasta cooking water if needed for the sauce. The sauce can usually be prepared in the time it takes to boil the water and cook the pasta.
In a 4-quart stockpot or large saucepan, heat the olive oil over medium heat. Once heated, add the shallot. Sauté until the shallot begins to turn golden, 4-5 minutes. Add the garlic and kosher salt and stir to warm the garlic.
Pour all of the sweet corn into the stockpot. Sauté the corn until it is bright yellow and tender, 4-6 minutes. Add the red pepper flakes and black pepper and stir to combine. Turn the heat to low.
Remove 1 cup of sweet corn mixture from the stockpot. Using an immersion or countertop blender, blend the corn and the heavy cream until it is smooth, 1 minute. Pour the sweet corn and cream mixture into the cooked sweet corn. Stir and bring to a simmer over medium-low heat.
Add the cooked pasta to the sauce. Stir and add the Parmesan cheese and prepared tomatoes. Stir over medium-low heat to finish the pasta, 1-2 minutes. Remove the pasta from the heat. Before serving, tear pieces of basil over the top, along with more Parmesan cheese if desired.
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