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CORN SALAD
Welcome to U had me at Kitchen Food Blog!
CORN SALAD
This corn salad is the perfect addition to add to your summer menu! It's vibrant, colorful, fresh, crispy, healthy and absolutely delicious! It's a MUST try recipe!
I had this for the first time over thirty years ago at my cousin Roseanne's house for a family gathering. She is an incredible chef and one of my inspirations. I remember when she brought it to the table thinking how beautiful the dish was and how different it was. I had never had corn prepared that way. When I took my first bite WOW I was in love. I have been enjoying it ever since. So today I want to share a wonderful recipe with my #alexiafoodees
I dedicate this post to my special cousin Roseanne. Thank you for the inspiration.
INGREDIENTS:
6 ears of fresh Corn (steamed, shucked and cooled)
1 can Corn (drained)
1 Red Pepper (cut into uniform small pieces)
1 Green Bell Pepper (cut into uniform small pieces)
1 pint Grape Tomatoes (cut the tomatoes in half)
1 bunch fresh chopped parsley (chopped fine)
1 bunch fresh Basil (chopped)
1 small Red Onion (chopped fine)
Garlic Powder (to taste)
Garlic Salt (to taste)
Cracked Black Pepper (to taste)
Extra Virgin Olive Oil (drizzle to taste)
Balsamic Glaze (drizzle to taste)
DIRECTIONS:
In a large bowl combine the corn, peppers, tomatoes and onions mix well.
Next, season to taste with the garlic powder, garlic salt and cracked black pepper.
Next, add in the parsley and basil.
Mix well.
Drizzle on the olive oil and balsamic glaze.
Mix well and garnish with fresh basil.
ENJOY!!!
Corn Salad
Alexia's famous Lemony Orzo Pasta Salad!
It's bright, colorful, easy to prepare and absolutely delicious!
Alexia's famous Lemony Orzo Pasta Salad!
This is a great summer dish! It's bright, colorful, easy to prepare and absolutely delicious! We hope you LOVE this recipe!
INGREDIENTS:
1-lb orzo pasta
4 cups fresh baby spinach
1- 1/2 cups crumbled feta cheese
2 fresh lemons (one for zest, one for garnish)
2 tsp. granulated garlic
2 tsp. garlic salt
2 tsp. cracked black pepper
1/2 cup extra virgin olive oil
Sea salt (to taste for pasta water)
DIRECTIONS:
To start, add water to a large pot.
Salt the water (to taste)
Bring the water to a rapid boil and add in the orzo.
Cook the orzo until al dente.
Remove the orzo, add to a large bowl.
Drizzle the orzo with olive oil so it doesn't stick.
Let the orzo cool.
After the orzo has cooled add in the baby spinach.
Next, add the feta cheese.
Next, add in the granulated garlic, garlic salt and cracked black pepper.
Next, pour on the olive oil (reserve some for the end).
Next, add the zest from one lemon.
Mix well.
Garnish the dish with fresh lemon slices and top with the remainder of the olive oil.
Plate it up!
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Alexia's famous Lemony Orzo Pasta Salad!
Zucchini and Vidalia Onion Frittata Recipe!
"Now that's Italian"
18 egg Stove Top Zucchini and Vidalia Onion Frittata Recipe!
Ingredients:
4 cups zucchini cut in 1/4 inch pieces
18 large eggs
1 large coarsely chopped vidalia onion
4-5 tablespoons extra virgin olive oil
1 cup grated pecorino romano cheese
3/4 cups whole milk
3 tablespoons dried parsley flakes
Sea salt
Cracked black pepper
Garlic salt
Cooking spray
*****You will need a 12" non-stick fry pan and a sturdy spatula for best results.
Preparing Zucchini and Onions:
Start by adding 4-5 tablespoons of olive oil into your non-stick fry pan.
Next, add in your onions.
Next, season to taste with sea salt and cracked black pepper.
Next, saute the onion until slightly caramelized and translucent. (Medium to low heat).
Now it's time to add in the zucchini.
Season to taste with sea salt and cracked black pepper.
Saute the zucchini and onions until they are soft, tender and slightly caramelized. (Medium to low heat).
Egg Mixture:
In a large bowl combine the following ingredients:
18 large eggs
1 cup grated pecorino romano cheese
3/4 cups whole milk
3 tablespoons dried parsley flakes
Next, season to taste with garlic salt and cracked black pepper.
Whisk well until the egg mixture becomes light and fluffy.
Putting it all together to build a perfect frittata.
Turn your heat up (Medium to high).
****You will need to work quickly with the next steps.
Pour your egg mixture into the pan with the zucchini and onions.
Start continuously working the eggs from the sides to the middle.
When the eggs start to congeal start flipping them like you would a scrambled egg.
When the egg mixture is still a little runny press all of the ingredients down in the pan flat.
Quickly start pressing the sides to the middle.
***Don't worry it will not fall apart.
Because the eggs are not fully cooked they will hold together well and won't break apart.
Build your height by using your spatula to push the eggs from the side of the pan to the middle.
Once you have built the desired height flip the frittata by using a flat dish.
Turn off the stove, add a flat dish directly on top of the frittata and flip over.
Set aside and spray your pan with cooking spray.
Slide the frittata back into the pan uncooked side down.
Turn your heat back on and cook the other side for about 3 minutes until it is golden brown.
Turn off your heat and remove from your fry pan using a round dish just as you did in the last step.
WAAAAAAAAA LAAAAAAAAAA! It is done and ready for you to indulge in!
ENJOY THIS RECIPE AND SHARE WITH A FRIEND!
18 egg Stove Top Zucchini and Vidalia Onion Frittata Recipe!
Pepperoni, Yukon Gold Potato and Vidalia Onion Frittata!
"The mama Mary"
18 egg Stove Top Pepperoni, Yukon Gold Potato and Vidalia Onion Frittata Recipe!
Ingredients:
18 large eggs
1/2 lb. thinly sliced pepperoni
1 large coarsely chopped vidalia onion
5 medium size Yukon gold potatoes peeled and cut into 1" pieces
7 tablespoons extra virgin olive oil
1 cup grated pecorino romano cheese
1/2 cup whole milk
Cracked black pepper (to taste)
Garlic salt (to taste)
*****You will need a 12" non-stick fry pan and a sturdy spatula for best results.
*****Tip - I like to pre-cook the potatoes in the microwave for 8-10 minutes until they are partially cooked for a head start. .
Preparing Potatoes, Onions and Pepperoni:
Start by adding 5 tablespoons of olive oil into your non-stick fry pan.
Next, add in your onions.
Season to taste with garlic salt and cracked black pepper.
Next, saute the onion until slightly translucent and caramelized. (Medium to low heat).
Next, add in your potatoes.
Season to taste with garlic salt and cracked black pepper.
Now it's time to add in the pepperoni.
Saute for a couple of minutes until some of the oil is released.
Saute until the potatoes, pepperoni and onions are a little crispy and golden brown on the outside.
Egg Mixture:
In a large bowl combine the following ingredients:
18 large eggs
1 cup grated pecorino romano cheese
1/2 cup whole milk
Next, season to taste with garlic salt and cracked black pepper.
Whisk well until the egg mixture becomes light and fluffy.
Putting it all together to build a perfect frittata:
Turn your heat up (Medium to high).
****You will need to work quickly with the next steps.
Pour your egg mixture into the pan with the pepperoni, potatoes and onion.
Start continuously working the eggs from the sides to the middle.
When the eggs start to congeal start flipping them like you would a scrambled egg.
When the egg mixture is still a little runny press all of the ingredients down in the pan flat.
Quickly start pressing the sides to the middle.
***Don't worry it will not fall apart.
Because the eggs are not fully cooked they will hold together well and won't break apart.
Build your height by using your spatula to push the eggs from the side of the pan to the middle.
Once you have built the desired height flip the frittata by using a flat dish.
Turn off the stove, add a flat dish directly on top of the frittata and flip over.
Set aside and add the remaining olive oil into the pan.
Slide the frittata back into the pan uncooked side down.
Turn your heat back on and cook the other side for about 3 minutes until it is golden brown.
Turn off your heat and remove from your fry pan using a round dish just as you did in the last step.
ENJOY THIS RECIPE AND SHARE WITH A FRIEND!
Greek Orzo Pasta Salad
ALEXIA'S Greek inspired pasta salad
This is a simple, fresh and healthy addition to add to your Summer menu!
Ingredients:
1 lb Orzo Pasta
1 Green Pepper (chopped into small uniform pieces)
1 Red Pepper (chopped small uniform pieces) )
1 Yellow Pepper (chopped small uniform pieces) )
1 small Red Onion (sliced thin)
1 can large Black Olives (cut in 1/2)
1 Cucumber (cut in quarters)
1 cup Grape Tomatoes (cut in 1/2)
1/4 cup Fresh chopped Parsley
1 cup Crumbled Feta Cheese
Sea Salt (Season to taste)
Peppercorn Medley (Season to taste)
Garlic Salt (Season to taste)
Garlic Powder (Season to taste)
1/2 cup Red Wine Vinegar
Extra Virgin Olive Oil (1/4 cup can be adjusted to taste)
Balsamic Glaze (Drizzle)
You can prep all your veggies in advance.
Wash and Chop them so they will be already to add to your Pasta once cooked and cooled.
Start by boiling your Water for your Orzo (Don't forget to Salt your Water).
Boil your Orzo until Al Dente.
Drain your Pasta and set aside (add some Olive Oil into your Orzo so it doesn't stick).
When cooled you are ready to start preparing this dish.
Add your Orzo into a large bowl.
Next, add in all of your prepped and chopped veggies, Parsley, Olives and Crumbled Feta on your Ingredient list.
Season to taste with Sea Salt, Peppercorn Medley, Garlic Salt and Garlic Powder.
Mix well.
Next add in your Red Wine Vinegar.
Add in your Olive Oil (You may want to add more or less than the above 1/4 cup).
Drizzle on some Balsamic Glaze.
Mix well.
Plate it up and ENJOY!
Simple, Fresh, Healthy and Delicious!
Roasted Eggplant Caprese Stack!
Simple, beautiful & delicious! This is so simple and ohhhhh so good!
Try this simple, beautiful and delicious stack of vine ripe tomatoes, kumato tomatoes, fresh Buffalo mozzy, roasted eggplant and basil... Season it well with cracked black pepper, garlic powder and garlic salt. Drizzle it up with some good olive oil and balsamic glaze and garnish with basil. It makes a wonderful presentation and is super tasty!
Caprese stack of vine ripe Tomatoes, Kumato Tomatoes, Buffalo Mozzy, roasted Eggplant & Basil...
Alexia’s Italian Style Potato Salad!
Just in time for SUMMER this healthy, simple, colorful & ultra fresh potato salad is sure to please!
Alexia’s Italian Style Potato Salad featuring products from The Pastene Company!!
Yields 6 servings.
Ingredients:
2 lbs. red skin potatoes.
3/4 lbs. of fresh string beans.
1 pint of grape tomatoes (cut in 1/2).
1/4 cup fresh chopped parsley.
1/4 cup chiffonade fresh basil.
4 stalks of chopped celery (use the inner leaves).
A few fresh basil for garnish.
1 thinly sliced vidalia onion.
1 can black olives (Crushed in 1/2).
Garlic salt
Garlic Powder
Cracked black pepper
Pastene Balsamic Vinegar
Pastene Extra Virgin Olive Oil
Pastene Balsamic Glaze
Wash and cut your potatoes into 1 inch pieces leaving the skin on. Boil them until they are fork tender drain them and set aside (leave them a little Al Dente) so they don’t get mushy in the mix.
Next, wash and cut off the stems of the string beans - steam them until they turn bright green, then set aside.
Refrigerate the potatoes and string beans until they are chilled.
In a large bowl mix the potatoes, string beans, tomatoes, onion, olives, celery, parsley and basil.
Next, season to taste with garlic salt, garlic powder and cracked black pepper.
Next, Drizzle on some Pastene red wine vinegar, Pastene extra virgin olive oil and Pastene balsamic glaze!
Waaaa laaaaaaaaaa………
Alexia's Italian style Potato Salad!!!
Alexia's Panzanella Salad Skewers
You must make these!!
These Panzanella Salad Skewers are the perfect addition to your summer menu. They will be a hit at your next party! So fresh, so healthy, so delicious and so simple to put together! I hope you LOVE this recipe!
Panzanella Salad Skewers
INGREDIENTS:
1 loaf (day old) ciabatta bread
2 cups small buffalo mozzarella balls
1 bunch Fresh basil
2 cups grape tomatoes
1 English cucumber (sliced into 1/2 " pieces)
Sea salt (to taste)
Cracked black pepper (to taste)
3/4 cup Extra virgin olive oil
1 teaspoon Dijon mustard
1/4 cup Red wine vinegar
Skewers
Ciabatta prep:
Start by cutting your bread in half long ways.
Season both sides of the bread to taste with sea salt and cracked black pepper.
Drizzle with some olive oil.
Grill until slightly charred then set aside.
When bread is cooled cut into 1-1/2 inch cubes.
Vinaigrette Dressing:
Combine the following ingredients into a jar:
1 teaspoon Dijon mustard
Lots of cracked black pepper
1 teaspoon salt
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Add in 8 leaves of fresh basil chiffonade
Emulsify or whisk well
Assembling skewers:
Build your skewers by adding the bread, tomato, cucumber, and mozzarella cheese. Repeat these steps.
****Tip when assembling your skewers, add your cucumber sideways so they don't fall off.
After building skewers lay them on a cookie sheet then smother the skewers with the vinaigrette.
Garnish with fresh basil.
Alexia's Panzanella Salad Skewers
A beautiful and fresh summer salad!
A beautiful and fresh summer salad!
A beautiful and fresh summer salad! This is so simple but the taste is simply amazing! Alexia steamed some fresh String Beans, (cooled them down) then tossed them with Campari Tomatoes, fresh Buffalo Mozzarella, Red Onions and Cucumbers, lots of fresh Basil, extra virgin Olive Oil, Balsamic Vinegar and Balsamic glaze! She seasoned it all up with Garlic Salt, cracked Black Pepper and Garlic Powder!
String Beans, Campari tomatoes, Buffalo Mozzarella, Red Onions & Cucumber Salad!
Arugula, Cantaloupe, Tomato and Prosciutto Crisp Salad!
"now that's italian"
Alexia's Arugula, Cantaloupe, Tomato and Prosciutto Crisp Salad with a Prosecco and Honey Vinaigrette.
***Featuring The Pastene Company!
This light, vibrant and tasty salad makes an incredible presentation and is absolutely delicious. It is made using simple, fresh and only the finest ingredients including Pastene extra virgin olive oil and Pastene prosecco wine vinegar imported straight from Italy. The sweetness of the cantaloupe and honey, the crunch and saltiness of the prosciutto, the creaminess of the mozzarella, the freshness of the salad and the pop of acid from the prosecco wine vinegar makes for a perfect combination for your taste buds. You must make this salad!
INGREDIENTS:
Fresh Arugula
Cantaloupe (cut in 1/2 inch cubes)
Grape Tomatoes (leave whole)
Yellow Heirloom Tomatoes (cut in 1/2)
Small Buffalo Mozzarella Balls
Baked Parma Prosciutto Crisps (directions below)
Cracked Black Pepper
Parmigiano Reggiano Cheese (shaved)
Sea Salt
Honey
Pastene Prosecco Vinegar
Pastene Extra Virgin Olive Oil
Cooking spray
HOW TO MAKE PARMA PROSCIUTTO CRISPS
Preheat your oven to 400 degrees.
Spray a cookie sheet with cooking spray.
Layout thinly sliced prosciutto (do not overcrowd).
Roast for about 10 minutes until the prosciutto is crispy (should resemble bacon).
Use a spatula to remove the prosciutto from the cookie sheet and set aside.
BUILDING YOUR SALAD
In a large bowl add the following ingredients:
Fresh Arugula.
Cantaloupe (cut in 1/2 inch cubes).
Grape Tomatoes (leave whole).
Yellow Heirloom Tomatoes (cut in 1/2).
Mix well.
PROSECCO VINAIGRETTE DRESSING:
1 teaspoon honey.
Lots of cracked black pepper.
1 teaspoon salt.
1/2 cup Pastene extra virgin olive oil.
1/4 cup Pastene Prosecco wine vinegar.
Emulsify your dressing and pour over your salad.
FINISHING TOUCH
Finish your salad with crumbled parma prosciutto crisps and shaved parmigiano reggiano cheese.
Serve immediately.
You are going to LOVE this salad!
"Now that's Italian"
Alexia's Arugula, Cantaloupe, Tomato & Prosciutto Crisp Salad w/a Prosecco & Honey Vinaigrette.
Alexia's Scrumptious Stuffed Tomatoes!!
Check out this simple, tasty and seasonal recipe!
Alexia's Scrumptious Stuffed Tomatoes!!
Check out this simple, tasty and seasonal recipe of the day!
You are going to LOVE this Old School Classic Italian dish!
Ingredients:
5 large Vine Ripe Tomatoes
1 bunch Fresh Parsley
1/2 loaf day old Italian Bread
1/4 cup Seasoned Panko Breadcrumbs (Save a little to sprinkle on top of the tomatoes before baking).
1 small can of sliced Olives
Water
Cracked Black Pepper
Garlic Powder
Garlic Salt
Sea Salt
Colavita Extra Virgin Olive Oil
1 cup Grated Pecorino Romano Cheese
Start by breaking up your Bread into chunks and soak in Water.
When all the Water is absorbed into the Bread squeeze out the Water until the Bread has a sticky consistency.
Wash and hollow out your Tomatoes.
Add them into a oven safe dish and Season the Tomatoes with Sea Salt and Cracked Black Pepper.
Save the inside of the Tomatoes and incorporate into the Bread Mixture.
Cut up your Fresh Parsley and chop fine and add it into the Bread Mixture.
Season with Cracked Black Pepper, Garlic Powder and Garlic Salt.
Next, add in your Olives and Cheese.
Mix very well.
Now you are ready to stuff your Tomatoes.
Add in your Stuffing overflowing them a bit.
Next, top with a thin sprinkle of Panko Bread Crumbs and Drizzle with your Olive Oil.
Bake uncovered for about 45 minutes to an hour on 375 degrees until the tops of your Tomatoes are golden brown and your Tomatoes are tender.
"LIKE" SHARE & ENJOY!!!
"Now that's Italian"
You are going to LOVE this Old School Classic Italian dish!