Recipes – Page 15 – Seven Plates

Headed to a football watching party today and need a good dip recipe? Try this hot corn dip. Turn up the heat and add a few more jalepenos, if you wish. Serve with tortilla chips or crackers and root your favorite team on.

Ingredients:

4 ears of corn

1/4 cup of butter

2 Tbsp of oil

1/2 of a red bell pepper, diced

1 small onion, diced

salt & pepper to taste

1 jalepeno, seeded and diced

2 Tbsp of minced garlic

1 1/2 cups of mayo

3 cups of shredded cheese

Directions:

Preheat oven to 425 degrees.

Cut away corn from the cob and place in a large skillet over high heat. Stir occasionally. When the corn begins to sizzle and char, add butter, oil, salt and pepper. Stir and keep the heat high. Add peppers and onion. Stir and cook until tender (about 10 minutes). Remove from heat and let cool.

In a large mixing bowl, add cooled corn mixture to mayo and 2 cups of shredded cheese. Stir until combined. Pour into a greased baking dish and top with remaining 1 cup of shredded cheese.

Bake 25 minutes or until cheese is bubbly.

It’s summer. It’s hot. And I have plenty of garden vegetables I need to use. What better way to enjoy them than this chilled tomato soup, also known as Gazpacho. I make individual portions in small glass jars and store them in the fridge for an easy, refreshing meal on the go.

Ingredients:

1 red onion

2 cups of french bread cubed and toasted slightly

1 bunch of parsley

2 cloves of garlic

6 Tbsp of lemon juice

4 Tbsp of red wine vinegar

4 Tbsp of olive oil

Salt to taste

6 medium tomatoes, cut roughly

2 cucumbers, peeled and cubed

2 red bell peppers

sour cream for garnish

In a large blender, add onion, parsley, garlic, lemon juice, vinegar and salt. Pour in toasted bread cubes and blend. Add tomatoes, cucumber, red bell pepper and olive oil. Blend until smooth. Pour into a large bowl and chill 2 hours.

Garnish with sour cream and parsley before serving.

Game Day Hot Corn Dip

Chilled Tomato Soup