Corn on the Cob (COC)

It has been a wonderful season for local corn on the cob. I have found that the most flavorful way to fix it is the microwave of all things! It roasts it. It steams it. It comes out so nice & tender all in its own husk. And so easy!
Cut the tips of the cob.
Do not shuck it, but open up the end of the silks just a tad.
Put a paper towel in your microwave (just to not have silks & husk in the bottom of your microwave).
Lay the cob on the paper towel.
Microwave 1 cob at a time for 5 minutes each.
No turning or fussing or anything.
Use oven mitts to remove the cob to a plate & cover with a paper towel to keep warm.
Put in next cob & repeat process.
I use oven mitts to take them out because they are steaming hot.
When they are all nuked, I shuck them all at the same time using the oven mitts as well (still hot).
You can butter, S&P them individually or all at the same time.
Perfect!

Easy Caesar

Diamond loves Caesar salad. I thought it would be easy to look up online a recipe for her, but I was wrong. All of the recipes I found didn't have all of the ingredients the way I wanted them. So, I came up with my own. Now it's EASY Caesar salad dressing.

Easy Caesar
(salad dressing)

1 cup olive oil
1 clove garlic, crushed or pressed
¾ cup grated Parmesan Cheese
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon Dijon mustard
1/3 cup lemon juice
½ cup egg beaters
Dash Worcestershire sauce
Anchovy paste

Put lemon juice, eggs, & mustard in blender.
Beat well.
Add oil, garlic, salt, pepper, & Parmesan cheese; blend well.
Add dash of Worcestershire sauce & squirt of Anchovy paste.
Blend all ingredients together & store in refrigerator.
Serve on Romaine lettuce & top with garlic croutons.

Louisiana Vinaigrette Salad

1 Clove Garlic, Chopped
2 tsp Salt
1 Cup Olive Oil
2 Tbsp Lemon Juice
1 Tbsp Hot Sauce
1 Tbsp Worcestershire Sauce
1/2 Cup Red Wine Vinegar
1/2 Cup Chopped Fresh Parsley
1/2 Cup Chopped Green Onions
1/2 Cup Minced Olives
1/2 Cup Minced Capers
1/2 Cup Minced Dill Pickles
1/2 Cup Minced Pimento
1 Boiled Egg, grated
Greens

In bottom of a large salad bowl, smash together garlic & salt until it makes a paste. Add oil, juice, sauces, & vinegar to create dressing. Add veggies & then fill up with greens & toss.

We take out & add to according to our tastes. (We leave out 2 sauces, olives, capers, pickles, & pimento. We add bell pepper, red onion, tomato, & Parmesan or mozzarella.)

I got this recipe from Justin Wilson, RIP. It's wonderful!

My Greek Pasta Salad

My Greek Pasta Salad:

Cheese Tortellini
Feta Cheese
Good Seasons Italian Dressing or my Tuscan dressing
Chopped Green onions or Red onions
Chopped Tomato
Chopped Roasted Red Peppers

I make a salad with the above veggies, add cooked/cooled tortellini, top it with dressing & cheese.
If you like olives, you can add them, too.

My Pasta Salad

My Pasta Salad:

I make a salad with the veggies we like (including the lettuce), add cooked/cooled tri color pasta, chunks of pepperoni, top it with Good Seasons Italian Dressing & Sargento shredded cheese called "Bistro Blends: Mozzarella with Sundried Tomatoes & Basil" or 6 Italian Cheese Blend & Parmesan/Romano.

Fried Onion Rings & Onion Ring Sauce

We even took a pic, along with our flank steak & some biscuits. YEA! :)

Fried Onion Rings

Ingredients
2 large Spanish onions (or 3 yellow onions)
2 cups buttermilk
Salt and freshly ground black pepper
1 3/4 cups all-purpose flour
1 quart vegetable oil

Directions
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings.
Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl.
Add the onion rings, toss well, and allow to marinate for at least 15 minutes.
(The onion rings can sit in the buttermilk for a few hours.)
In a separate bowl, combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
Set aside.
When you're ready to fry the onion rings, preheat the oven to 200 degrees F.
Line a baking sheet with paper towels.
Heat the oil to 350 degrees F in a large pot or Dutch oven. (We used our Fry Daddy.)
(A candy thermometer attached to the side of the pot will help you maintain the proper temperature.)
Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don't crowd them!
Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch.
Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes.
Serve hot.

Dipping Sauce:
1/2 cup mayonnaise
1 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
1/3 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 pinch ground black pepper
1/3 teaspoon cayenne pepper

To make sauce:
In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.