In the semi-rural county of Lamar one doesn't expect to hear fresh, hip-hop sounds being created in the cinderblock walls of a small, college dorm room. But then again, few people expect to meet an artist raised in the Bronx and matured in the ATL.
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We have had an abundance of red potatoes this year from the garden. I can't think of a better way to utilize them than by making a wonderful potato salad. This recipe is easy and will go great with anything on the grill. [Full Story »]
Summertime is my favorite time of the year for food. There is always something fresh that needs to be grilled, sauteed or eaten straight from the vine. It will soon be time to have fresh corn from the garden. It is very rewarding to harvest a garden and eat the treats. This recipe is for corn that will soon be ready to pick. It calls for yellow corn, but my favorite is Silver Queen white corn. You choose your favorite.
-5 large ears of yellow corn (3 cups kernels)
-1.5 cups of finely diced sweet onion
-3/4 cups of finely chopped flat leaf parsley
-3 tbsp. of lime juice
-2 tbsp. of EVOO (extra virgin olive oil)
-1/4 tsp. salt
Microwave corn in husks, on high, until they are steaming and tender (7-9 minutes). When cool, remove husks and silk. Slice kernels from corn. Combine corn kernels, onion, parsley, lime juice, oil and salt and refrigerate. Serve cold.
I always like to chop a tomato and add to it.
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With the temperature heating up, I always crave seafood. Especially fresh shrimp.
This recipe is perfect for a relaxing afternoon by the water or in your backyard.
-3/4 cup chopped green onions, divided
-1.5 lbs. peeled and deveined large shrimp
-1 tsp. chili powder
-2 tbsp. fresh lime juice (about 1 lime)
-2 tbsp. butter
-1/2 tsp. salt
Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onions to pan; coat onions with cooking spray. Cook 1 minute, stirring occasionally. Add shrimp and chili powder to pan; cook 4 minutes or until shrimp are done, stirring occasionally. Remove from heat. Add juice, butter and salt to pan; stir until butter melts. Sprinkle with remaining 1/4 cup onions.