Wednesday, October 9, 2019

Caprese Skewers

Summer is a great time for pot luck picnics. It's also a great time for tomatoes and basil. Here's an easy to put together dish that's also easy to transport and needs minimal refrigeration. These disappeared when I took them to a recent picnic, so they must be as good as they look. They're even better if you have either vine ripened or home grown tomatoes and basil.


24 grape tomatoes
24 leaves of basil
24  bocconcini or rounds of buffalo mozzarella

24 toothpicks


Thread one grape tomato, 1 leaf of basil and one piece of mozzarella on each toothpick. Arrange on a platter and serve.

Makes 24 appetizers

Stealthy Cooking Tip: Bocconcini are small rounds of fresh mozzarella cheese. Buffalo mozzarella are bigger rounds of fresh mozzarella. Both taste the same. Bocconcini are sometimes difficult to find, but I can usually find the large rounds of buffalo mozzarella. If you use the large rounds, simply cut them into 24 pieces. If you can't find any fresh mozzarella (that sometimes happens!), you can use regular mozzarella. I've used the mozzarella cheese sticks, and simply cut them into bite size pieces!

Saturday, September 21, 2019

Street Corn Salad

A friend told me about having street corn salad, and I just couldn't resist coming up with my own rendition. Of course, mine is dairy free (but don't tell). If you want to add cheese, go ahead. My favorite for a Mexican dish like this is crumbled queso. I find this right alongside all the other cheeses at the regular grocery store. If you have trouble finding it, feta is a good substitute. 


1 tsp olive oil
3 ears corn, shucked with silks removed
1/4 cup chopped red pepper
1/4 cup chopped red onion
2 Tbs low fat mayonnaise
1 tsp chili powder
1 tsp lime juice
2 green onions, thinly sliced
1/4 avocado, chopped
1/4 cup cilantro
1/4 cup crumbled queso or feta cheese (optional)


Heat the olive oil in a nonstick skillet over medium heat. Hold the cobs of corn over the skillet, and cut the kernels off the cob into the skillet. Add the chopped red pepper and onions to the skillet. Cook about 5 minutes, until the corn begins to brown and the onion begins to change color. Make the dressing while the vegetables are cooking. To make the dressing, combine the mayonnaise, chili powder, and lime juice in a medium size bowl. Scrape the cooked vegetables into the bowl with the dressing. Add the green onions, avocado, cilantro, and optional cheese, then mix thoroughly. Serve.

Serves 2

Stealthy Cooking Tip: You can certainly serve this as is, as a side dish. But, as you can see from the second photo, I served this on a bed of crisp lettuce to up the vegetables! You could also serve this on top of romaine or spinach.