Tuesday Food Day

I gotta start by telling you I had a major case of the MOOOOOOONDAYS yesterday all starting with the microwave blowing up.  Yeah, not a great way to start our week off.  FIRE, EXPLOSION, THROWN out on the deck.

Followed by 5 or 7 knock down drag out temper tantrums by not only my soon to be 2 year old but also my almost 5 year old wha??!!!!

Getting locked out the house with a 120 lb lab with no collar to wrestle still until key arrives, dog escapes into busy street, dog comes inside and either has major upset stomach out the lower end or right out the mouth-hard to tell......Oh yeah all happening while Mr. Big is having an outer body thrashing temper tantrum that looked like his eyes were about to pop out....ALL because daddy is on the riding lawnmower outside without him:(  SOOOO long story short I ended up in tears, hubby laughing his arse off at me and me shoving the boys back in the yard, one shoe on one shoe off...all so I can sip my wine and make this delicious meal in peace!!!!!!

WHEW!!!!
Here we go...still with me?

This is yet another great foodie pin from my gal pal Natalie over at Designer Bags and Dirty Diapers!  Great food driven minds think alike, aye??!!  I instagrammed a picture of this recipe in the making last night and Natalie commented that she was planning to make the same thing-too funny!

Tomato + Avocado Salsa

My Iphone pics of our supper

  You should check out her Pinterest boards to get the BEST recipes out there!!!!  She also has one of my most favorite blogs so be sure to check it out!  I know it will become a daily read for you if not already!

Summer Corn Cakes with fresh Tomato and Avocado Salsa

Mouth watering yet?

This was one of our favorite meals!!!  Big R had three-I made them big too!!!!  We both thought they would be delicious with lump crab meat on top with a squeeze of lemon or fresh grilled shrimp!  You could also incorporate black beans into the corn mixture before cooking-that would be another delicious vegetarian option!!!  So many options, gotta love  a recipe like that!!!  Here is the recipe via 

Ezra Pound Cake

Summer Corn Cakes with Chopped Tomato and Avocado Salsa

Adapted from “Sara Foster’s Southern Kitchen”

Makes about 12 large cakes; serves 6 to 8

• 3 EARS CORN, SHUCKED
• 1 CUP ALL-PURPOSE FLOUR (3/4 cup all I had on hand)
• 1/2 CUP CORNMEAL (IF YOU CAN ONLY FIND CORNMEAL MIX, SKIP THE BAKING POWDER.) (used Jiffy)
• 1/4 CUP DICED RED ONION
• 1/4 CUP THINLY SLICED FRESH BASIL
• 1 TEASPOON BAKING POWDER (NONE)
• 1/2 TEASPOON BAKING SODA
• SEA SALT AND FRESHLY GROUND BLACK PEPPER
• 2 LARGE EGGS, LIGHTLY BEATEN
• 2 TABLESPOONS WELL-SHAKEN BUTTERMILK (forgot so used applesauce instead)
• 2 TABLESPOONS UNSALTED BUTTER, MELTED
• CANOLA OIL, FOR FRYING (Olive Oil and butter)
• CHOPPED TOMATO AND AVOCADO SALSA (RECIPE FOLLOWS)

1. Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag.
2. Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
3. Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.
4. Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
5. Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
6. Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.
7. One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown. (mine took about 3-4 minutes.  I get impatient and flip over, flip over, etc....)
8. Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.

Chopped Tomato and Avocado Salsa

Makes about 2 cups

• 1 LARGE TOMATO, CORED AND CHOPPED
• 1 SCALLION, TRIMMED AND MINCED (none on hand so used onion) 
• 1/2 JALAPENO PEPPER, CORED, SEEDED AND DICED
• 1 TABLESPOON CHOPPED FRESH BASIL
• 1 TABLESPOON CHOPPED FRESH CILANTRO
• 1 GARLIC CLOVE, MINCED
• JUICE OF 1/2 LIME
• 1 1/2 TEASPOONS EXTRA-VIRGIN OLIVE OIL
• 1 1/2 TEASPOONS WHITE WINE VINEGAR
• SEA SALT AND FRESHLY GROUND PEPPER
• 1 AVOCADO, PEELED, PITTED AND DICED

1. Place all of the ingredients (except the avocado) in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days.
2. Just before serving, add the avocado, and mix gently.

This recipe made exactly 12 large corn cakes like it said!  We are planning to indulge again tomorrow night possibly with some grilled shrimp on top!  Such an awesome spring/summer recipe you NEED to try!!!!

*Big R made a low fat dip for his using light sour cream and Sriracha.  He loved it, I am not a big fan of sour cream so I'll take his word for it!