Shrimp and Corn Fandango Salad

The Hungry Girl website has some wonderful low calorie, low fat, delicious recipes. This one can also be done with fresh corn and shrimp on the grill.

Shrimp & Corn Fandango Salad

Ingredients:
3 cups chopped romaine lettuce
1 cup dry coleslaw mix
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/3 cup chopped red onion
2 tbsp. chopped fresh cilantro
1 tbsp. seasoned rice vinegar
1/2 tbsp. lime juice
1 tsp. Mexican hot sauce (or milder sauce)
1/2 cup frozen yellow corn
3 oz. cooked and chilled ready-to-eat shrimp

Directions:
Combine lettuce and slaw mix in a large bowl. Top with tomato, cucumber, onion, and cilantro. Set aside.

To make the dressing, combine vinegar, lime juice, and hot sauce in a small bowl, and mix thoroughly. Set aside.

Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 5 minutes. Transfer to the large bowl.

Add shrimp to the large bowl and drizzle dressing over the salad.

MAKES 1 SERVING
PER SERVING (1 salad, entire recipe): 260 calories, 2g fat, 622mg sodium, 39g carbs, 8g fiber, 15g sugars, 24g protein -- POINTS® value 5*

Note: Add 1/4 cup chopped avocado onto this dish and your salad will have 320 calories, 7.5g fat, and 10.5g fiber (POINTS® value 6*)

Caprese Salad with Baby Pear Tomatoes

Can't get enough of these wonderful Baby Pear Tomatoes with mozarella slices and fresh basil. Be creative with your favorite spices, green onion, parsley, finely chopped celery, balsamic vinegar and enjoy the tastes of summer.

Schnepf Farms and The Olive Mill in Queen Creek offers several choices of flavored vinegars, olive oils and dressings. You can also pick up a copy of Tastes & Treasures there.

Pecan Crumble

Pecan Crumble was on the menu at the Tamarack Inn in Copper Harbor, Michigan. Tender, moist and flavorful, it was a wonderful dessert to share.

A similar recipe is from the Hassayampa Inn breakfast menu. You will find it on page 54 Tastes & Treasures.

Sour Cream Pecan Coffee Cake

Coffee Cake
2 tablespoons butter, melted
1/3 cup packed brown sugar
1 tablespoons all purpose flour
¼ teaspoon ground cinnamon
¼ cup pecans, chopped
1 cup all purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 tablespoons butter, softened
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
½ cup sour cream

Confectioners’ Sugar Icing
¼ cup confectioners’ sugar
2 teaspoons half-and-half

For the coffee cake, preheat the oven to 325 degrees. Mix 2 tablespoons butter, the brown sugar, 1 tablespoon flour, the cinnamon and pecans in a bowl. Sift 1 cup flour, the baking powder, baking soda and salt together. Cream 3 tablespoons butter and the granulated sugar in a mixing bowl until light and fluffy. Beat in the egg and vanilla. Add the sifted flour mixture alternately with the sour cream, mixing well after each addition.
Spoon into a buttered 8 X 8 inch baking pan and bake for 20 minutes. Sprinkle with the pecan mixture and bake for 15 minutes longer. Cool on a wire rack for 10 minutes.
For the icing, blend the confectioners’ sugar and half-and-half in a bowl. Drizzle over the warm coffee cake.
Serves 8

Whitefish at Molly Coopers, Ashland, Wisconsin

Dining at historic venues is wonderful. Dining by the water at an historic place is even better. The Hotel Chequamegon in Ashland, Wisconsin fit the bill. Check out the painted copper ceiling, Victorian furniture, and historic photo gallery. The checkers board was very inviting but we decided to bike around the town instead. The hotel burned but new owners salvaged it, moved and restored it to it's former glory on the waterfront. It is easy to imagine those days with the great ships docking in Ashland, transporting iron ore all over the Great Lakes and beyond. This once bustling town has found a new life with tourism, boating, biking and snowmobiling.

We enjoyed fresh broiled whitefish (no tartar sauce needed, thank you) served with sweet potatoes. The recipe from Tastes & Treasures page 122 for Sweet Potato Souffle would be a good option with this fish.

A different version of Pannukakku, Finnish Pancakes

Talk about presentation, this dish at the Northern Lights restaurant in Houghton, Michigan looked fabulous. But taste was lacking and it was a more bread like consistency according to Pannukakku connoisseur Brian Watts during the reunion at Michigan Technological University. He'd head back to Suomi Bakery and Restaurant for the more custard version.

Looking at Tastes & Treasures recipes, I would bet Cranberry Conserve on page 189 would be a great topping for Pannukakku.

Pannukakku, Finnish Pancakes

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Pannukakku is the premier pancake of Finland. Visiting Houghton, Michigan for a Mich. Tech. Univ. reunion was a great excuse to sample the tastes of the Copper Country. The Suomi Bakery and Restaurant in Houghton has been serving Finnish food for 50 plus years. The crowds at the door every morning are a tribute to their popular cuisine. The formula of using 1/4 cup flour to 1/4 cup milk to 1 egg per serving is basic for Pannukakku but it can be varied with sugar and seasonings to taste. It is more like a custard than a pancake but try them yourself for a taste of the Old World.

Ingredients
1-1/2 cup flour (1/2 C whole wheat can be used)
1-1/2 cup milk
6 eggs
1 tablespoon sugar
1 teaspoon salt
1/4 cup butter for the baking pan
heavy cream for whipping

Directions
In a bowl, whisk together first 5 ingredients until no lumps remain. Let stand 30 minutes. Preheat oven to 450 degrees. Melt butter in a 9×13 pan by placing it in the preheating oven. (Remove pan when butter is melted to avoid scorching.) Brush entire pan with melted butter before pouring in the pancake batter. Bake 15 to 20 minutes, until edges are puffed high and golden. Top with whipped cream and fresh fruit.

Serves 4 – 6

Note There are so many choices to put on top Pannukakku. Experiment with fresh lemons and powdered sugar; raspberries or blackberries or blueberries in syrup. The Raspberry Puree recipe in Tastes & Treasures page 25 would be wonderful. It is an historic recipe from The Cottage Place Restaurant in Flagstaff.

Summer vegetables and grilling

It's summer with fresh vegetables at all the markets. This recipe makes a quick meal with no canned goods involved. It seems like an embellished version of Camelback Inn's Marinated Heirloom Tomatoes pg 67 Tastes & Treasures.

Grilled Chicken with Caprese Corn Salad
2 medium tomatoes, finely diced
8 ounces fresh mozarella, finely diced
2 large sprigs fresh basil, minced
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 pound boneless, skinless chicken breasts
3 ears fresh corn, shucked

Heat grill to medium high. Combine tomatoes, mozzarella and basil in a medium bowl with olive oil. Season with salt and pepper. Season chicken with salt and pepper and grill about 10 minutes, turning once. Grill fresh corn on upper grill rack or furthest away from direct heat for about 5 minutes, turning often.
Move chicken to a cutting board and let rest. Cut kernels from corn and add to bowl with tomatoes and cheese, toss to combine. Slice chicken, and serve with the salad on the side.

Serves 4