My favorite sauce. I can't put more than one like or I would.
Posted by Cooking Recipes from Around the World
More by Dusty Hutchins-McNutt - Cooking Mamas
Classic Caprese salad with tomato, basil, and mozzarella cheese, tossed with fresh corn. A delicious summer salad that requires no cooking! Ingredients and instuctions below. See other recipes from at https://www.cookingmamas.com/
3 c. whole kernal corn fresh or frozen, thawed
1 1/2 c. halved grape tomatoes
1 c. small mozarella balls cut in half
1/2 c. Basil ribbons
3 T. white wine vinegar
2 T. extra virgin olive oil
1 tsp. Italian seasoning
1/2 tsp. garlic powder
Kosher salt & freshly ground black pepper
In a large bowl, combine corn, tomatoes, mozzarella balls, and basil. Gently toss to combine; set aside.
In a small jar, combine white wine vinegar, olive oil Italian seasoning, garlic powder; cover with lid and shake until well combined.
Pour dressing over salad, gently toss to combine; season with salt and pepper to taste. Serve immediately.
Refrigerate if not serving immediately, do not add dressing until ready to serve.
Creamy homemade clam chowder served in a warm sourdough bread bowl
3 (6 1/2 oz.) cans minced clams with liquid
1 c. finely diced celery
1 c. finely chopped onions
3 c. peeled and cubed potatoes
4 c. half-and-half, warmed
3/4 c. butter
3/4 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground thyme
Individual size sourdough bread, hollowed out for serving
Place a strainer over a large pot. Drain the liquid from clams into the pot; set the clams aside. Add the celery, onions, and potatoes to the pot, and add just enough water to cover the vegetables. Cover the pot with a lid, and cook over medium heat until the potatoes are tender about 12 minutes.
Meanwhile, in a saucepan over medium-low heat warm the half-and-half, stirring occasionally; do not boil.
In a separate saucepan, melt the butter over medium heat. Whisk in flour until smooth about 1 minute. Slowly whisk in half-and-half, stirring constantly, until thick and smooth, about 5 minutes.
Carefully, pour the cream sauce into the vegetable pot, along with the clams, stir to combine; season with salt, pepper, and thyme.
Using a serrated knife, cut the top off of the sourdough bread. Hollow out to make a bowl, leaving a 1-inch wall and bottom. Reserve the bread pieces for dipping. Ladle chowder into bowls and serve with bread pieces.