Monthly Archive for August, 2011

Succotash Smuccotash – Warm & Corny Salad

Corn is such a great summer veggie, but there are those times where you just don’t want your guests licking their fingers at dinner. (Take for example, my 98 year old grandmother, Virginia, who hates to get her hands messy with buttery corn on the cob fingers). This is the dish to cure your corn lickin’ summer woes. It takes hardly any time to compile and prep the ingredients and can easily be whipped up even with guests lurking around the kitchen. I’ll be honest, this is not truly a succotash (ergo, missing lima beans) but I am deeming it my California Succotash Smuccotash.

California Succotash Smuccotash


2 TBS olive oil

1/2 cup red onion, chopped

1 small orange bell pepper, 1/2-inch diced

2 TBS unsalted butter

5 ears yellow or white corn ( approximately 4 cups), Kernels cut from cob

1 1/2 tsps kosher salt

1 tsp ground black pepper

2 TBS fresh basil, minced

2 green onions, sliced

2 TBS fresh parsley leaves, minced


Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes. Then add the butter to the pan and allow it to melt, slightly foaming. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot or room temperature.

Chunky Krispie Chocolate Cherry Treats

When you want to get American, go with a gourmet twist on a nostalgic treat, Rice Krispie treats can morph into taste bud magic. Get ready for an easy dessert for picnics or BBQs that will have your guests smiling from ear to ear.

Chunky Krispie Chocolate Cherry Treats


3 TBS salted butter

1 (10 oz) bag of large marshmallows

1/2 cup white chocolate chips

1/2 tsp vanilla extract

5 cups Rice Krispies cereal

1 cup dried cherries, chopped

1/2 cup semi-sweet or dark chocolate chips


Line an 8×8-inch square pan with foil, allowing excess foil to to hang over edges to enable easy removal when its time to serve them. Coat foil with cooking spray or butter.

In large pot, over low heat melt butter. Add marshmallows, white chocolate chips and cook, stirring continuously until melted and smooth, approximately 8-10 minutes. Remove from heat, add in vanilla and stir until well mixed. Then add in cherries until well incorporated. Using a spatula, scrape mixture into the prepared pan and press into corners and bottom. Let cool for 1 hour.

In a microwave safe bowl, melt the chocolate chips until smooth, checking and stirring every 30 seconds. Using a spoon, drizzle melted chocolate chips over krispies and allow to set for 15 minutes. Take hold of foil overhang and lift krispies from pan. Cut into squares and serves.

Approximately 16 squares.