Posts in "Side Dish"
Avocado and Grilled Corn Salad
Hi! Work is crazy. Too tired to type. Working long, hectic days.

Sleepy.

Must. Share. Tasty. Salsa.

Make for your next BBQ.

You will need…

2 Hass avocados, diced


1 ear of corn, in the husk and soaking in water for 1 hour


¼ cup finely chopped red onion


1 medium jalapeno, seeded and finely chopped


1 tablespoon fresh lime juice
Salt and pepper to taste

Start by preheating your grill.

When the grill is hot, grill the corn until kernels are tender. About 25 minutes. Turning every 5 minutes.


While the corn is grilling, combine the avocado, onion, jalapeno, and lime juice. Season with well with salt and pepper.


When the corn is done, remove the husk and allow the corn to cool slightly. 


Cut the corn from the cob and toss with the avocado mixture.


Combine well and serve with your favorite chips or on a taco.


Love and Beer Floats
Angela 

Avocado and Grilled Corn Salad
2 Hass avocados, diced
1 ear of corn, in the husk and soaking in water for 1 hour
¼ cup finely chopped red onion
1 medium jalapeno, seeded and finely chopped
1 tablespoon fresh lime juice
Salt and pepper to taste

Start by preheating your grill.
When the grill is hot, grill the corn until kernels are tender. About 25 minutes. Turning every 5 minutes.
While the corn is grilling, combine the avocado, onion, jalapeno, and lime juice. Season with well with salt and pepper.
When the corn is done, remove the husk and allow the corn to cool slightly. Cut the corn from the cob and toss with the avocado mixture.
Combine well and serve with your favorite chips or on a taco. 
Baked Parmesan Potato Chips
Hopefully, when you are reading this here food blog you get some sense that I know what I’m doing in the kitchen and with food. I mean, if you don’t get that sense I am dying to know why you keep reading these crazy ramblings.

While I do have a pretty good sense of what I’m doing when I’m cooking, I never REALLY know what I am doing.

Come on. It’s called NEW food Tuesday. EVERYTHING is NEW. So most of the time I definitely do NOT know what I’m doing.

And every once in a while, this becomes really obvious. It has been a while, but the other day while I was whipping up some tasty home made tater chips, I may have caused a small fire in the oven.

Literally, the oven started chirping at me and flashing the digitized letters for F.I.R.E. FIRE! CHIRP! FIRE! CHIRP! Until I pulled my head out of my bum and figured out the potato chips were burnt to a crisp. Actually, that is incorrect. They were not crisp. They were ash.


However, while I may have caused the oven to be ON FIRE, I did make some really AMAZING potato chips before that. It was pretty devastating to everyone involved that I ruined the last highly anticipated batch.

You will need…

2 large baking potatoes


4 tablespoons grated parmesan cheese


1 tablespoon salt
½ tablespoon pepper
Cooking spray

Start by preheating your oven to 350 degrees F.

Carefully slice your potatoes very VERY thin. You know, potato chip thin. I used my mandolin for precision, but you could carefully slice them.

Combine the cheese, salt and pepper together in a small bowl.


Spray a baking sheet with cooking spray until lightly coated.

Spread out the potatoes in a very thin layer. Sprinkle lightly with cheese mixture.


Bake for 13 to 15 minutes, until your chips are browned and crispy.

Remove from the oven. Using a spatula, remove the chips to a platter or bowl.

Continue this process until all the potatoes have been baked.


Serve warm or at room temperature.

Love and Beer Floats
Angela 

Baked Parmesan Potato Chips
2 large baking potatoes
4 tablespoons grated parmesan cheese
1 tablespoon salt
½ tablespoon pepper
Cooking spray

Start by preheating your oven to 350 degrees F.
Carefully slice your potatoes very VERY thin. You know, potato chip thin. I used my mandolin for precision, but you could carefully slice them.
Combine the cheese, salt and pepper together in a small bowl.
Spray a baking sheet with cooking spray until lightly coated.
Spread out the potatoes in a very thin layer. Sprinkle lightly with cheese mixture.
Bake for 13 to 15 minutes, until your chips are browned and crispy.
Remove from the oven. Using a spatula, remove the chips to a platter or bowl.
Continue this process until all the potatoes have been baked.
Serve warm or at room temperature.