Roasted Corn, Black Bean And Mango Salad

My sister had a block party two weeks ago and I wanted to bring something different ,so I found this recipe for Roasted Corn, Black Bean and Mango Salad. I didn't  serve it as a salad though..I served it as an appetizer with tortilla chips.I also didn't have two cans of black beans so I used 1 can of black beans and one can of small white beans. This has a nice heat to it but not over bearing if you like really spices you can double the chipolte peppers..and then you can breath fire.


 INGREDIENTS

2 teaspoons canola oil
2 cloves garlic, minced
2 cups corn kernels (from about 4 ears)
2 large ripe mangos, peeled and diced
2 cans black beans, rinsed or 1 can black beans and 1 can small white beans rinsed
1/2 cup chopped red onion
1 diced red bell pepper
8 tablespoons fresh squezed lime juice
1 small canned chipotle pepper in adobo sauce, drained and chopped
2 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt 

DIRECTIONS

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes.

Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt. Let sit about 4 hours before serving to let the flavors come together.

Fried Green Tomatoes With Goat Cheese

The other dish I made for lunch was Fried Green Tomatoes With Goat Cheese. For the last couple of years my mom's friend Leonice takes us out to lunch at a restruant in Ferninanda Beach called 29 Place. The reason we go there is for there is for their fired green tomatoes with goat cheese. Well last year when I got back home I reallly wanted some, so after searching around I found a good recpie for fried green tomatoes. So far everyone who have eaten them loves them but the real test was feeding them to Mom and Leonice. Well this recipe passed with flying colors. In fact they both said they were bettter than the ones from 29 Place andasked for the recipe. So if your in the mood to try something different give these a shot!

Fried Green Tomatoes With Goat Cheese

Hands on time: 40 minutes Total time: 1 hour and 25 minutes Serves: 6


Ingredients:


For the tomatoes:
3 large green tomatoes
Salt and black pepper to taste
12 tablespoons of softened goat cheese
1/2 cup all-purpose flour
4 eggs, well beaten
2 cups fresh made bread crumbs (use Arnold or Pepperidge Farm bread)
Salt and pepper to taste


Oil for frying


Instructions:


To make the tomatoes: Slice tomatoes into 4 or 5 1/4-inch slices. Season with salt and pepper. Spread goat cheese on each slice liberally. Dust lightly in flour. Then dip each into beaten eggs and coat with bread crumbs. Refrigerate.

To finish: Heat oil in a deep-fat fryer to 350 degrees. Remove tomatoes from refrigerator and with a slotted spoon, lower them into the hot oil and fry until golden brown and crisp on all sides. (If you don't want to deep-fry, tomatoes may also be fried on both sides in about 1 inch of hot oil.) Drain on paper towels.

Serve with reduced balsamic and red pepper jelly!

How to reduce balsamic vinegar

Tomato Tarts with Goat Cheese and Basil

One day I made lunch for my Mom and her friend Leonice. I found this recipe  in one of my Mom's Cuisine at Home magazines and really wanted to  try it. I increased the amount of goat cheese and basil. These tarts are a breeze to make and so tasty! A great summer dish!

Tomato Tarts with Goat Cheese and Basil


Ingredients:

2 sheets puff pastry (a frozen 17.3 ounce box)
1 egg yolk beaten with 1 tablespoon water
4 ounces herb flavored goat cheese
4 tablespoons milk


16 cherry tomatoes or varying colors (optional), halved
Salt and pepper to taste
4 tablespoons minced fresh basil



Thaw puff pastry according to package directions. Preheat oven to 400 degrees.

Cut one puff pastry sheet into four even squares. Place squares on a parchment lined baking sheet. Cut remaining sheet into eight strips about 3/4 inch wide and then cut the strips in half crosswise (to create 16 total).


Place four strips around the edge of each pastry square, overlapping the corners (see photo above). Lightly brush edges with egg mixture and bake until puffed and brown, 22-24 minutes.

Whisk together goat cheese and milk. Divide cheese mixture among centers of baked tarts, spreading with a spatula and pressing very lightly to slightly deflate the centers. Sprinkle 1/2 Tbs basil on top of cheese in each pastry.Top cheese mixture with tomatoes and season with salt and pepper.

Return tarts to oven and bake another 5-7 minutes. Garnish each with 1/2 Tbs fresh basil and serve warm or at room temperature.