Corn Fritters

Fritters:
2 teaspoons canola
1 ear fresh sweet corn kernels (about 1 cup)
2 scallions, thinly sliced
1 small red bell pepper, diced
1/4 cup chopped fresh cilantro
1 cup biscuit mix
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
The zest of 1 lime
1/4 cup milk
1 large egg

Dipping Sauce:
3 ounces PHILADELPHIA cream cheese, softened
3/4 cup chipotle salsa
1 to 2 tablespoons chopped fresh cilantro

1. 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 3 to 5 minutes, or until vegetables are browned but not too soft. Stir in the cilantro. Remove from heat and set aside.
2. 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.
3. 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.
4. To make the dipping sauce: Combine all ingredients in a small bowl and stir until well blended. Serve with hot fritters.

Source:  Food Blogga

Sugared Pecans

2 egg whites
1 tsp salt
2 c. sugar
4 tsp cinnamon
2 tsp nutmeg
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp allspice
1/2 pound pecans

1. Preheat oven to 270 degrees.  Beat egg whites lightly with salt. 
2. Sift together sugar, cinnamon, nutmeg, ginger, cloves, and allspice.  Mix well.
3.  Add pecans to egg whites and coat completely.
4.  Transfer pecans from which excess egg whites have dripped off to connamon sugar mixture.
5.  Coat pecans completely and place on parchment lined baking sheet.
6.  Bake for 60 minutes until sugar coating on nuts is crisp.
7.  Cool and serve or store in an airtight container.  Makes great gifts too!

Queso Dip

1 lb of hot sausage(breakfast)

1 lb of hamburger
3 small cans of cream of mushroom
1 can of cream of chicken
1 onion
1 bell pepper
2 tbs of garlic
3/4 box of velveeta
2 to 10 drops of tabasco(depends if your are cajun or not)
2 tsp pepper
2 to 3 cans of Rotel

Brown all meat, with onions, garlic, bellpepper.
Season to taste
Put all other ingredients. 
Heat until all cheese is melted and onions and bellpeppers are soft.
Serve with tortilla chips.

Zucchini Fritters

1 c. flour
1/2 c. cornmeal
1/4 c. grated Parmesan
2 tsp salt
1/2 tsp baking powder
1 c. buttermilk
3 eggs
2 zucchini, shredded (could also use corn, carrots, squash, etc.)

Whisk together flour, cornmeal, Parmesan, salt, and baking powder.  Add buttermilk, eggs, and zucchini.  Stir together.  Drop the batter onto a slightly greased skillet and cook until browned on underside.  Flip and cook until browned on second side. 

Can serve with a sauce (optional) made of:  Hoisin sauce, juice from 1 lime, and hot chili oil.

Source:  The Skinny CEO

Pineapple Mango Salsa

1 whole Pineapple, Peeled And Diced

1 whole Mango, Diced

½ whole Medium Red Onion, Finely Diced

1 whole Jalapeno, Seeded And Diced

Fresh Cilantro, Chopped

1 whole Lime, Juiced

Dash Kosher Salt

Dash Granulated Sugar (optional)

Combine diced pineapple, mango, red onion, jalapeno, and cilantro. Squeeze in lime juice and add salt and sugar if needed. Stir to combine. Serve within an hour with tortilla chips or on top of chicken or fish.

Courtesy of Pioneer Woman:  http://thepioneerwoman.com/cooking/2010/06/pineapple-mango-salsa/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks%21%29

Rosemary Mozzarella Skewers

Ingredients

-  Stalks Of Fresh Rosemary
-  Fresh Mozzarella Cheese, Cut Into 1-inch Cubes
-  Marinated Artichoke Hearts, Drained
-  Black Or Kalamata Olives, Drained
-  Salami, Sliced Thin And Folded Into Fourths
-  1/2 Cup Olive Oil
-  3 Tablespoons Balsamic Vinegar
-  Pinch Of Salt
-  Fresh Ground Black Pepper (lots!)
-  Sprinkle Of Ground Thyme

Instructions
Strip all but 1 to 2 inches of rosemary leaves from stems. (Leave leaves in tact at the top of the stem.)
Use stem to spear cheese cubes, artichoke hearts, olives, and salami in whatever order you’d like.
Mix dressing ingredients until emulsified, then drizzle over the top of the skewers. Serve immediately or refrigerate for later.

Courtesy of:  Pioneer Woman

Ginger Cilantro Dip

Ingredients

2 small bunches of cilantro, thick stems discarded

1/2 cup peeled and sliced ginger

1/2 cup canola oil

3 tablespoons rice vinegar

2 tablespoons low-sodium soy sauce

2 teaspoons sesame oil

Directions

In a blender, puree cilantro, ginger, canola oil, rice vinegar, low-sodium soy sauce, and sesame oil.  Serve with cooked shrimp.

Cilantro Pesto

Ingredients

3  garlic cloves, peeled and coarsely chopped

2  cups  fresh cilantro, lightly packed

1/4  cup olive oil

2  tablespoons  toasted sesame oil

2  tablespoons  lemon juice

1/2  teaspoon  salt

1/2  teaspoon  ground black pepper

Place the garlic and cilantro in a food processor. Slowly add the oils, lemon juice, salt, and pepper. Process until smooth.  It doesn't look like a lot of food, but this pesto packs a flavorful punch.  So, a little goes a long way.  Place the pesto in an airtight container.  Serve with toasted bread.