Corn, Tomato, and Scallion Salad

My mom makes this every now and then and I just love it! Its from epicurious.com and I like it hot or cold.

4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens

Takes about twenty minutes to make.

Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn with salt and pepper to taste, stirring, until tender, about 4 minutes.

Add garlic and saute, stirring 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring for another minute.

Remove skillet from heat and stir in scallions. Transfer onto a cool plate.

You can also make this a day ahead and have it chilled. Yum- Brianne

Broccoli Salad

Since Sarah posted her yummy party pasta salad, I decided to post another salad that I have enjoyed at similar get togethers. My aunt is usually the host of all our family parties and showers and she always makes these same two salads and I LOVE them both. I am sure you all have had this one in some form or another, but I thought it would be nice to have 2 recipes handy, that have been tried and tested, for such occasions. Enjoy!

2 pounds broccoli, chopped (take stems off)

1 1/2 lbs. bacon, cooked and crumbled

1 1/2 cups mozerella cheese, grated

1/4-1/2 cup chopped red onion

1 1/2 cups frozen peas, thawed

1 cup sunflower seeds (not salted)

*Add all ingredients together and then mix in dressing. Top with sunflower seeds.

Dressing

1 cup mayo

1/3 cup white sugar

2 Tbsp. vinegar

*mix together and let set in fridge for 20-30 minutes.

Chicken and Pasta Salad

-3 cups uncooked Bowtie Pasta (6 cups cooked)
-4 cups Chicken, cooked and diced
-1 cup Mayo
-1 cup Coleslaw Dressing
-2 cups seedless purple Grapes
-2 cups diced Apples (granny smith)
-1 (20 oz.) can of crushed Pineapple, drained
-1/3 cup Green Onions
-2 cups Celery
-Cashews

*Cook pasta and set aside. Mix mayo and coleslaw dressing together. Then add all ingredients into a bowl and stir in mayo/dressing mix.

Hot Artichoke Spinach Dip

1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

I would microwave it again before you serve it (its much better hot). And be generous with the red pepper flakes!

Cafe Rio Rice

3 C water
4 tsp chicken bullion
4 tsp minced garlic
1/2 bunch cilantro
1 can green chiles
3/4 tsp salt
1 T butter
1/2 onion
3 C rice

Blend cilantro, green chiles, and onion together in food processor. Bring water to a boil and add all ingredients. Cover and simmer for 30 minutes, or until rice is done.

(Again, I have personally made this and it tastes just like Cafe Rio. I think I doubled or tripled it because we were feeding my entire family but it still worked great.)