Corn Dip

So this is my go-to dip for any party. It's delicious, easy and always a hit.

Here it is!

1 can white showpeg corn
3/4 cup sour cream
1/2 cup (or less depending on your taste) Mayonnaise
3/4 cup shredded cheddar cheese
1/4 - 1/2 finely chopped sweet onion
Salt and Pepper

Combine all ingredient and chill, salt and pepper to taste. Eat with tortilla chips and your welcome!

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Recipe - Two Sisters Tea

This recipe is from Elizabeth's mother, Mrs. Allison, and is the finest sweet tea I have ever had. I promise you I didn't like sweet tea until I allowed this delicious nectar to grace my lips.

Without further adieu, here is the recipe...

Two Sisters Tea (makes about 2 quarts)

Ingredients:

• 4 regular size tea bags (not family bags)


• 4 cups boiling water


• 6 oz. can of lemonade


• 1 scant cup sugar


• 4 cups of tap water

Directions:

Pour boiling water over tea bags. Cover & steep for 15 to 20 minutes. Remove tea bags after steeping. Add a 6 oz. can of lemonade, 1 scant cup sugar, & 4 cups of tap water. Stir & refrigerate.

**For mint tea: add mint to tea bags, pour boiling water over to steep. Remove mint & tea bags.
**Diet tea: use Splenda instead of regular sugar.

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Recipe - Bulgogi

This is one of my favorite Korean dishes (to be honest the only one I really know), but its a great introduction to Korean cusine.

Here is a recipe from my dad who prides himself on making this delcious dish! This is his exact recipe so you can see where I get my amazing writing skills...

Ingredients

• 2 cups Soy Sauce


• 1/2 cup Sugar


• 2 tbls Sesame Seeds


• 1/4 cup Sesame Seed Oil


• 1/4 Rice Wine (dry white wine)


• 4 cloves, smashed/grated Garlic


• 1 teaspoon ginger

Directions

It's this simple, mix everything above in a bowl. stir until the sugar disolves, and the garlic mixes in really good! (Do you love my technical jargon?) This is the good part, you can either take a chuck roast, or steaks, or any red meat, and pour the sauce on the meat. Let it marinate for at least 3-4 hours. If it's a roast, make little slits in the roast so the juice can get into the inside. Then Broil the meat! If you using the roast, cut it up in slices. Trust me on this one, it's a winner!!

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Salsa - The Written Recipe

Simple Salsa

I know some of you weren't able to view the video yesterday and that's a shame because you would have learned soooo much.

Fear not foodies, here is the recipe for the salsa made in yesterday's video. If you do not have a magic bullet, a food processor or blender will work (just be sure not to set to liquefy...)



Ingredients

• 1/4 of a red onion
• 1/4 to 1/6 of a jalapenos (if you buy sliced I would use 3-4 depending on thickness)
• 8-10 cherry tomatoes
• 1 garlic clove
• 1-2 sprigs of cilantro
• salt
• pepper

Directions

Couldn't be simpler...place in chopping device (again food processor, blender, magic bullet, whatever) and set to pulse. This is important because you dont want your salsa to become a puree and look like baby food.

I have to say when I first made this I was shocked at how much better homemade salsa was then store bought and in all reality it cost about the same and you know the quality of your ingredients.

Simple. Fast. Easy.

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Making Salsa -- IN A VIDEO

Ok this is a Frugal Foodies first, yes, we have video. A big thanks to Lex who's wonderful video and editing skills can be seen here.


This will serve as both a product and recipe...get ready...

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Simple Pasta Salad

The time has come -- recipe time. As a general rule, everyone should know that I do not measure things, I use my clean hand for all my measuring needs, or eye ball it. Its much easier and saves time, you don't have to be precise for food to taste good.



This recipe was inspired by my co-worker and wonderful friend Jackie. Its perfect to make the night before and take with you to work or party, wherever you deem worthy.



Simple Pasta Salad for 1 (obviously double, triple etc. for more)



Ingredients

• 1 Chicken Breast (I really love Perdue Perfect Portions. Yes, the name fits. They are perfect)


• 1 palm full of pasta shells


• 1/4 - 1/2 of a roasted red pepper (see, that tip came in handy :) )


• Feta cheese (as much as you like)


• Italian dressing


• Olive Oil


• Salt


• Pepper

Directions

1. In a skillet over medium-high heat add enough olive oil to cover the pan. Salt and pepper each side of your chicken breast and add to pan (2-3 minutes on each side to brown, and then cook for 6-8 minutes more).


2. While chicken is cooking, add water to sauce pan for pasta. Salt the water (this is the only chance to give pasta any salt flavor so dont forget!) and cover till boils then add pasta. Let cook for 8-9 minutes or until desired texture.


3. Drain pasta and place in bowl and set in refridgerator to chill (I'm sure this is wrong, but I throw mine in the freezer sometime to make it cool down faster). Basically the point of this is to not have hot noodle when you add the other ingredients.


4. Once pasta is cool, dice chicken into cubes and mix with feta cheese, red peppers and enough italian dressing to coat the pasta (as I general rule I go in a circle around the bowl as a good measure).


5. Either eat then or let it set over night for all the flavors to mesh together.

Well there you have it, the best, simple pasta salad ever. Enjoy!!

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