Corn Salsa

We had a great time at Swedish Car Day!
While Dad was outside installing a new car part and Andrew was busy watching, per his request, the show "Chopped", I got busy in the kitchen with my Allandale Farm treasures: corn and jalapenos.
My version of corn salsa is one I'll definitely come back to!
It is simple and delicious.

Make a vinaigrette:

1 lime, juiced
1/8 cup of your favorite vinegar (tried a mix of cider and champagne)
1/8 cup your oil of choice (I used canola)
salt & pepper (lots of pepper)
a pinch of sugar

Whisk together.

Finely dice 2 jalapenos and add to vinaigrette.

Steam 2 ears of corn for 6 minutes, run under cool water to stop the cooking, lay on towel to dry.

Add a can of rinsed and drained black beans.

The salsa is really good as is but if you'd like, try adding finely diced red onion or snipped green onions and chopped red pepper for color.
I added some chopped pickled red cherry peppers from our garden last summer. Yum!!

Cheese Apple Sandwich

Per Andrew's request, he wants to call this latest creation, "Cheese Apple".

It is so simple and GOOD!

Top 2 slices of whole wheat bread with one slice of mozzarella, cut in half.

Toast in oven until bread is browned and cheese bubbles.

Top one slice with Stonewall Kitchen's Cinnamon Apple Jelly, make it a sandwich, cut in wedges and enjoy!

On a recent trip to Maine and Stonewall Kitchen in York (just off exit 7), Andrew and I tried several jellies. We loved them all but this one definitely stood out as the most original and tastiest!

 A very serious double thumbs-up!

Taco Dip

This is a great taco dip recipe my mom wrote down for me a few years ago.
On a recent trip to my friend's vacation house in VT, I found that I left it there- it was amongst a stack of magazines. I recognized my mom's handwriting! 
I haven't made it yet but when mom did I remember it was *fabulous*! And so she wrote it down for me.
The next time you are tempted to buy one of those pre-made layer dips, try this instead!
Guaranteed it's far better and will be be gobbled up :)
Besides, 'tis the season for ripe tomatoes!

Taco Dip 

1 15 oz can refried beans
1 pkg. taco seasoning mix
2 Tb salsa
1 8 oz sour cream
2 avocados, mashed
1 squeeze lemon juice
1 4 oz. can diced chilies
1 large tomato, diced
1 bunch green onions, chopped
1 1/2 cups Monteray Jack cheese
1 can (or preferably from an olive bar) black olives, sliced

Serve with your favorite tortilla chips.

Layer:
 1. beans, taco seasoning, salsa
2. sour cream, avocados, lemon juice
3. chilies, tomatoes, onions
4. cheese, olives