{gabbing greens} watermelon summer salad with jalapeno lime dressing

I have been toying with the idea of the watermelon salad for some time. I have watched enough food network and seen enough "food" magazines to know that watermelon salad is in. A friend invited us over for dinner and I said I would bring the salad - well time to step up to the plate and take a swing.

SOmetimes a mish-mash of thing turn out to be something beautiful!

So I am warming up thinking of what is going into this creation. I think summer flavors, fresh ... I am also thinking what the heck do I have in my fridge because it is 5:45 and we are suppose to be there at 6:30 ... just do it!

So sometimes when you just mix things up ... marry things that you have had before like "lime and watermelon" with "jalapeno and corn" just mix it up it turns into something great.

watermelon summer salad with jalapeno lime dressing by ann west

a mix of arugula and baby spinach

watermelon sliced thin

red onion sliced thin

roasted corn (or cut fresh from the cobb and not cooked!)

feta cheese

layer your salad and prepare the dressing.

jalapeno lime dressing by ann west

1/3 cup grape seed oil

1 - 2 limes juiced

2-3 tbls sugar

salt

1/2 jalapeno seeded and deveined (you might choose to omit the jalapeno and that is ok but I think it works really nice with the sweet watermelon and corn!)

With an emulsifier or blender blend all ingredients. Start with 1 lime and see if you need 2. Also adjust your sugar as you wish. Toss with the watermelon salad and enjoy!

{companions} corn flan

Knee high by July ... well that is what my native Hoosier husband says anyway. Corn has been so good this year. Big ears, juicy and plentiful. When I was in Indiana corn season seemed to last forever. It was so good and so sweet.

(ok this post would be really great if I had a field of knee high corn but I had to make do!)

My mother grew up in Indiana and her father loved corn. In fact they had a victory garden that they basically lived off of. He was practical and conservative. She ate a lot of corn! She doesn't prefer it so much today but I love it. And my kids too!

Personally I like corn right from the cob. Grilled with some salt ok, yes and some butter. But it is so good. I like it in salad, salsas, as a garnish or as a dish. But I wanted to push myself a little and decided to get all fancy and make a corn flan. Now it sounds fancy - but it is EASY, friends really easy. Milk, eggs, a bit of sugar and that is it!

If you like corn and hanker for a little something different give this a go and see what you think. Kids and adults liked it in my household. And my son poured some maple syrup on it for breakfast the next day. Brilliant!

corn flan by ann west

3 cups whole milk

3 tbls sugar

4 eggs

2 egg yolks

4 ears corn (I think you can use frozen too!) Cooked and cut from the cob

Can you believe that is it? Ok so here is what you do...

I used an 8in pie plate. Once you have cooked the corn pulse it in a food processor with 1 cup of the milk. In a sauce pan heat the remaining 2 cups milk and sugar in a sauce pan. Whisk the eggs and yolks in another bowl. Pour the hot milk into the eggs while stirring. Push the corn/milk mix through a sieve and into the milk egg mixture. I added a large scoop of the solids that were remaining and tossed the rest. Add a pinch or two of salt and some pepper. Pour the milk/corn mix into the pie plate and place in a pan which you can fill 1/2 the way up with water. (although I have used the water bath I wonder if you really need it). Place in a 350 degree oven for 30 minutes or until set. enjoy!

The only thing I would change is what I served it with. I think next time I would serve it with some seared scallops or a lovely fish. It was a bit delicate for the beef!

{in the pot} corn chowder

This is week one of eight weeks of participating in the online cooking group. I will be posting my regular recipes throughout the week but for the next 8 weeks on Tuesday's I will be experimenting with new easy recipes with my three kids in mind. I will let them help me pick the recipe and help make the meal. They love to cook so this should be fun. As mom's we are always searching for "foolproof, kid-approved recipes" so .... here is my first: kid friendly: corn chowder.

This is a great recipe for corn chowder that can be made anytime of year combine with a green salad and some crusty bread or some toasted pita or even corn chips and you have a very easy great meal. My kids like this chowder because it is a slightly sweet soup. But don't be fooled you can give it a kick if you would like. enjoy.

2 pkg frozen sweet corn

3 pc. bacon - chopped

1 onion chopped

1 shallot chopped

bay leaf

salt & pepper

smoked paprika

cayenne pepper

chicken or vegetable broth - 3 cups or so

1/2 - 1 cup half & half or milk (you could also use sour cream maybe 1/2c)

chives - (if you have them)

Saute bacon until lightly crisp and remove from the pan. Saute onion and shallot in bacon drippings YUM! Add your corn, your sauteed bacon and enough chicken broth to cover. Add bay leaf and some salt and pepper (remember that bacon gives you a lot of salt). Simmer for 20 min or so. Take out bay leaf and puree in batches in a blender. You can reserve some of this mixture if you like the whole kernels in your soup. Stir in sauteed bacon, a couple of good pinches of the smoked paprika, a pinch of the cayenne and your milk or cream. Stir together and let the soup simmer again. Adjust seasonings and salt and pepper to taste.

Now you are ready to go! I have used these garnished before and love them all.

avocado, sauteed chorizo, chives, sour cream, croutons.... hmmm what about some crab meat too!

Have fun and enjoy the sunny color!