Corn, avocado, and tomato salsa with lime-honey dressing

Corn, avocado, and tomato salsa with lime-honey dressing
Adapted from For the Love of Cooking

Ingredients:
2 ears corn, husked with silk removed
1 pint grape tomatoes
1 avocado

Dressing:
2 T cilantro, minced
3 T olive oil
1.5 T lime juice
1 T honey
1 clove garlic, minced
salt and pepper to taste

Instructions:
1. Put 2 inches of water into a steamer pan, cover with lid, and set on medium-high heat.
2. While waiting for steamer to boil, combine all ingredients for dressing into a medium-sized mixing bowl, whisk, and set aside.
3. When steamer is ready, put corn in to steam for 10 minutes with lid on.
4. Dice avocado, place into dressing bowl, and coat immediately.
5. Half all of the tomatoes (quarter if particularly large), and place in the mixing bowl.
6. Once corn has finished cooking, set aside until cool enough to handle, and then cut corn of cob with sharp knife, rotating the husk as you go along. Be sure not to cut too close to the husk.
7. Combine corn with rest of mix, mix gently with hands (so to not squish the avocado more than it must be).
Optional: Let flavors combine for 30 mins. before serving.

Chick'n and Rice Casserole

I have this thing, where if it's harder to find a vegetarian version of (such as the classic chicken and rice casserole), then I like it more. Alas! Well, here I've created a vegetarian version of the classic, that uses only the most basic of basic ingredients, and is absolutely delicious!




Chick'n and Rice Casserole

Ingredients:
1 T. butter
1/2 white onion
2 cloves garlic
1 medium brown potato
2 cups milk
1/2 cup dill dip (or sour cream + 1 t. dill)
1 egg
1 cup uncooked rice
2 chick'n patties
1/2 cup shredded cheese (sharp cheddar)
salt and pepper to taste

Instructions:
1. Pre-heat oven to 375 F.
2. Heat a skillet on medium heat, and add butter. While skillet is heating, mince garlic, dice onion, and shred potato. Add to skillet. Let saute for about 10 minutes, until everything is soft and fragrant.
3. Whisk egg, milk, dill dip (or sour cream), salt and pepper, and rice together.
4. Microwave heat chick'n patties according to box directions. Then, dice or cut into strips according to preference.
5. Add sauted onion mixture to egg mixture. Add the chick'n patties. Mix evenly, and then pour into a small casserole dish. Sprinkle all cheese on top, and put on lid. Place in oven.
6. Cook with lid for 30 minutes, then remove lid and cook for another 20 minutes. Remove from oven, let cool, and enjoy!

Sun-Dried Tomato Quiche recipe

I'm super excited! I've finally made the quiche that I envisioned making, plus, it's the first all-Ann created recipe! So, here we go:

Sun-Dried Tomato Quiche
Ingredients:
1 medium white onion
2 medium white potatoes
4 large eggs
2/3 cup milk
10 small fresh basil leaves (can substitute with 2 heaping Tb. of dried basil)
5 sun-dried tomatoes
1 cup sharp cheddar cheese (or melty quiche cheese of choice)
1.5 T butter
Salt and pepper

Instructions:
1. Melt 0.5 T butter in skillet over medium-low heat. While melting, peel onion, and cut in half. then, take each half and cut into thin strips length wise. Place into butter skillet, salt to taste (depending on if your butter is salted/non-salted), cover with a lid, and let caramelize for an hour, stirring occasionally.
2. Put the remaining butter in a second skillet, and set to medium heat. Slice potatoes to 1/8 in. thickness. Lay the potatoes in a single layer in the skillet, and cook until caramelized, flipping the potato slices every 3-5 minutes depending on how hot medium is on your burner. (You may have to do this in batches). Before the last flip of the potatoes, put pepper to taste on them.
3. Once the potatoes and onions have caramelized, preheat the oven to 375. Then, start layering the potato slices into a 8" diameter pie pan, until there are no gaps and all the potatoes have been used. Then, place evenly the caramelized onion slices.
4. Next, whisk in a bowl the 4 eggs, 2/3 cup of milk, 1/2 cup cheese, and more salt and pepper to taste. While you're doing this, if you're using fresh basil, saute them using the same pan as the potato slices were in (no extra butter needed). Once the basil leaves have turned dark (2 mins on med heat), add them to the egg mixture. Pour the egg mixture into the pie pan.
5. Slice the sun-dried tomatoes into strips. Sprinkle the last 1/2 cup cheese on top of the quiche, and lay the sun-dried tomatoes as you please on top.
6. Place the quiche in the oven, and cook for 30-35 mins (until the cheese on top is golden-brown and bubbly).
7. Eat and enjoy!
Layering shown below: