Saturday, September 17, 2011

Green Grape Salad

I don't have an interesting story to go with this recipe, but just wanted to share this easy delicious salad. It makes a great dessert too! Use light cream cheese and sour cream for a low fat treat!

Green Grape Salad 
prep: 15 minutes
servings 8

4 pounds seedless green grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoon brown sugar

Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar, and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Saturday, September 10, 2011

Fried Okra Salad

Fried okra, or okry as I have heard it pronounced in the deep south, is a southern classic. It is one of my mom's favorite foods so we ate quite a lot of it growing up. There are other ways to prepare okra besides frying. It is delicious added to gumbo, stewed with tomatoes, or pickled.  But in my opinion, it is best fried! By now I am sure you know that I often alter recipes to make them healthier when possible. I have tried baking okra instead of deep frying, but it didn't turn out well. So I just enjoy this delicious veggie in moderation without any guilt.

I came across this recipe in a Paula Deen magazine and thought it sounded interesting. The sweet and sour dressing is so yummy with the okra. Even people who don't normally like fried okra really enjoy this salad.

Buon Appetito!

Fried Okra Salad
serves 6

1 ½ pound breaded frozen okra
Vegetable oil for frying
2 large tomatoes, seeded and chopped
½ green bell pepper, diced
1 bunch green onions, diced
6 slices bacon, cooked and crumbled
½ cup vegetable oil (I like to use olive oil)
¼ cup sugar
¼ cup distilled white vinegar

Fry okra in vegetable oil according to package directions: drain on paper towels.
In a medium bowl, combine okra, tomatoes, bell pepper, green onions, and bacon.
In a small saucepan, combine oil, sugar, and vinegar. Cook over medium heat, stirring frequently, until sugar dissolves. Pour over okra mixture, tossing gently to coat. Serve immediately.