Crispy Corn Fritters with Chipotle Cream Cheese Dipping Sauce

With sweet corn season upon us, there is no better time to make Crispy Corn Fritters with Chipotle Cram Cheese Dipping Sauce. They’re impossibly simple to make and impossible to resist.

Crispy Corn Fritters with Chipotle Cream Cheese Dipping Sauce
Makes 14-16 Fritters

Ingredients
Fritters:
2 teaspoons canola
1 ear fresh sweet corn kernels (about 1 cup)
2 scallions, thinly sliced
1 small red bell pepper, diced
¼ cup chopped fresh cilantro
1 cup biscuit mix
½ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon cumin
The zest of 1 lime
¼ cup milk
1 large egg

Dipping Sauce:
3 ounces Philadelphia cream cheese, softened
¾ cup chipotle salsa
1 to 2 tablespoons chopped fresh cilantro

Directions
In a large skillet over medium-high heat, warm 2 teaspoons canola oil. Add corn and saute 2 minutes or until golden brown. Add scallions and red bell pepper, and saute 3to 5 minutes, or until vegetables are browned but not too soft. Stir in the cilantro. Remove from heat and set aside.

In a large bowl stir biscuit mix, salt, cayenne, cumin, and lime zest. Whisk the milk and egg and add to the biscuit mixture. Stir until just combined. Add the vegetables and stir until just incorporated.

In a deep, heavy bottomed pot, add 2 inches of canola oil, and heat to 375 degrees F. Drop batter by the teaspoonful into the hot oil and fry a few at a time, 30 to 60 seconds, flipping once, until golden brown all over. Transfer to a paper-towel lined plate. Repeat.

To make the dipping sauce: Combine all ingredients in a small bowl and stir until well blended. Serve with hot fritters.

Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella

Trying to eat healthier? Or perhaps trying to eat meals that won’t weigh you down? Well, do I have a recipe for you that’s oh-so simple, utterly delicious and truly satisfying. Bet you’ll be making this all summer long.

Leftovers? What’s that? Turn them into the most divine salad by cutting up the Portobello mushrooms and adding the tomato mozzarella mixture to spinach with a drizzle of balsamic vinegar and toasted pine nuts. You’re welcome.

Grilled Portobello Mushrooms with Tomatoes and Fresh Mozzarella
Serves 4

Ingredients
3 tablespoons olive oil, plus extra for greasing grill pan
4 large Portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
3 small to medium sized vine ripened tomatoes, cut into ½ -inch pieces
8 ounces fresh water-packed mozzarella, drained, cut into ½ -inch cubes
¼ cup chopped fresh basil leaves

Directions
Prepare the barbecue (medium-high heat).

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

Chocolate Chip Cookie Bars

One of my all-time favorite bar treats is the classic chocolate chip cookie bar. Are you surprised since I am obsessed with chocolate chip treats? I love chocolate chip cookies, chocolate chip muffins, chocolate chip ice cream! Everyone needs this easy recipe for chocolate chip cookie bars!

Chocolate Chip Cookie Bars
Makes 24 cookie bars

Ingredients
2 1/8 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
Sea salt, for sprinkling over bars-optional

Directions
Preheat oven to 325 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.

Pour cookie dough into the prepared pan, smoothing the top with the spatula. Sprinkle cookie bars very lightly with sea salt, if desired. Bake cookie bars for 25-30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

Portobello Stuffed with Sausage, Spinach and Smoked Mozzarella

I just picked up the biggest Portobello mushrooms from Sam’s Club this weekend. What to make with them? Hmmm… How about stuffing them with sausage, spinach and smoked mozzarella? Doesn’t that just sound delish? Oh, and it was…

Portobello Stuffed with Sausage, Spinach and Smoked Mozzarella
Serves 4

Ingredients
¾ pound mild Italian sausage
6 tablespoons olive oil
½ cup dry red wine
8 ounces fresh spinach leaves, stems removed and coarsely chopped
½ cup water
Salt and freshly ground black pepper
4 tablespoons chopped fresh basil leaves
4 tablespoons chopped fresh flat-leaf parsley
12 ounces fresh smoked mozzarella, cut into small cubes
4 large Portobello mushrooms, stems removed
2 plum tomatoes, thinly sliced

Directions
Preheat grill to medium-high heat.

Brush sausages with olive oil and place on the grill. Cook until browned on all sides.

Put the sausage into a sauté pan, add the wine and cook until the wine is completely reduced. While the wine is reducing, break up the sausage into small pieces. Add the spinach, ½ cup of water and season with salt and pepper. Cook until the spinach has wilted, about 2 minutes. Remove from the heat and stir in the 2 tablespoons of the basil, 2 tablespoons of the parsley and the cheese and let cool slightly.

Heat the grill to high.

Brush the mushroom caps on both sides with the remaining oil and season with salt and pepper. Place the mushrooms on the grill, top side down and cook until golden brown, about 4 minutes.

Remove the mushrooms from the grill and place on a flat surface, cap side down. Fill the mushrooms with the sausage mixture and top each with a few slices of tomato. Season the tomatoes with salt and pepper and place on the grill, cap side down, close the cover and cook until the mushroom and filling have heated through, the cheese has melted and the tomatoes are soft, about 5 minutes. Remove to a platter and sprinkle tops with the remaining parsley and basil.

Cantaloupe, Prosciutto and Arugula Salad

Take your fruit servings beyond an apple a day with this recipe. This is a fresh interpretation of the classic Italian antipasto of melon and prosciutto. This salad should be attempted only when melons are in season - it's a great addition to an al fresco dinner in the heat of summer. So simple, so refreshing, so satisfying.

Cantaloupe, Prosciutto and Arugula Salad
Serves 4 to 6

Ingredients
¼ cup champagne vinegar or white-wine vinegar
1 tablespoon minced shallot
½ teaspoon minced garlic
½ teaspoon Dijon mustard
½ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
½ cup vegetable oil or vegetable-olive oil blend
1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)
8 ounces fresh arugula, rinsed and spun dry
1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
6 to 8 thin slices prosciutto, torn into bite-size pieces

Directions
In a mixing bowl combine the vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.

Drizzle in ¼ cup of the vinaigrette over the arugula in a large bowl and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.

Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.

Helpful Hint: Any unused vinaigrette can be stored in a nonreactive, airtight container in the refrigerator for up to 2 days.

Pork Sandwiches with Cilantro-Jalapeno Slaw

Today’s recipe is more about the slaw than the pork. I used my Coca-Cola shredded pork for this sandwich, which I posted here in March. If you haven’t made it yet, please do so. Thank you. You don’t have to use pork. You can use any shredded meat like chicken or a braised brisket. The beauty here is the slaw! I usually add twice as much slaw as meat. The medley of meat drippings and creamy dressing from the slaw create a flavor explosion that is quite sinful. I apologize now for corrupting you. I won’t hold it against you if you slurp it up and lick your fingers.

Pork Sandwiches with Cilantro-Jalapeno Slaw
Serves 12

Ingredients
Pulled pork
1 whole onion, peeled and quartered
1 whole pork butt (pork shoulder roast)
Salt and pepper
1 can (11 ounce) chipotle peppers in adobo sauce
2 cans Coca-Cola

Slaw
½ heads cabbage, sliced thin
½ heads purple cabbage, sliced thin
1 whole jalapeno, halved lengthwise and thinly sliced
½ cups whole milk
½ cups mayonnaise
1 teaspoon white vinegar
1 tablespoon sugar
¼ teaspoons salt
¼ teaspoons cayenne pepper
2 cups cilantro leaves, barely chopped

12 tablespoons butter
12 whole good quality Kaiser or deli rolls

Directions
Pulled Pork: Peel the onion and cut it into wedges. Lay them in the bottom of a large slow cooker.

Generously salt and pepper the pork roast, then set it on top of the onions in the pot. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Coke. Place lid over pot, then cook for ten hours.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it.

Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, and then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Slaw: Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours. Before serving, toss in cilantro leaves.

Sandwiches: Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, and then REALLY load them up with the slaw.

Pineapple Salsa

I love pineapple salsa. Sweet, colorful and refreshing, it’s the perfect accompaniment during the summer. Put it on chips, fish tacos, pork or chicken. The possibilities are endless. Make sure you use fresh pineapple for best results.

If you are looking for a new salsa to try this summer, make a bowl of this fresh pineapple salsa. I know I’ll be making this salsa all summer long – as long as my tongue allows me to eat it.

Pineapple Salsa
Makes about 2 ½ cups

Ingredients
2 cups diced fresh pineapple
1 cup diced red pepper
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
3 tablespoons finely chopped jalapeno pepper, stemmed and seeded
1 clove garlic, minced
Juice of 1 large lime
Salt, to taste

Directions
In a medium bowl, combine pineapple, red pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Serve at room temperature or chilled.