Virginia Ham & Provolone Sammies

If you've ever been on Pinterest, you have probably already seen this recipe . . . and probably didn't pay much attention to it, like me. But, after I tried them at a party, I'm a convert. And, again, they are easy to throw together and great to have for just about any spread.

It's the comfort of a ham and cheese sandwich, but with a kick. The seemingly odd flavor combinations come together to make something special. Tangy, savory, a little sweet.

Ingredients

• 1 package of 12 Hawaiian Sweet Rolls
• 1 onion, minced
• 1/4 lb. unsalted butter
• 3 tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 3 teaspoons poppy seeds
• 1/2 lb. shaved Virginia ham
• 8 slices provolone cheese

Directions

1. Preheat oven to 350 degrees F.
2. In a small skillet, melt the butter.
3. Add the onions and sauté for 2 minutes.
4. Stir in the mustard, Worcestershire sauce, and poppy seeds into the mixture. Simmer for 5 minutes on medium-low heat. 
5. As a group, slice the rolls lengthwise and place bottoms on a baking sheet lined with aluminum foil.
6. Spread half of the butter mixture over the roll bottoms, followed by the ham and cheese slices.
7. Top with the other half of the rolls.
8. Spread the remaining butter mixture over the top of the rolls.
9. Cover with aluminum foil and refrigerate until ready to bake.
10. Bake at 350 degrees F for 25-30 minutes until the rolls brown and the cheese melts.

* This recipe is adapted from the Beyer Beware website.

Herbed Mushroom Tartlets

These tasty bites are simply and savory. They are a great addition to a buffet or brunch spread.

Ingredients

• 3 pints mushrooms (creminis, oysters, porcinis, portobellos, shiitakes), cleaned and chopped
• 1 large shallot, minced
• 4 cloves of garlic, minced
• 1 tablespoon unsalted butter
• 8 ounces cream cheese, softened
• 2 tablespoons fresh thyme, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 packages of frozen mini phyllo tart shells

Directions

1. Preheat oven to 375 degrees F.
2. Heat the butter over medium heat in a large skillet.
3. When the butter has melted, add the mushrooms, shallots, and garlic and sauté until tender. As the vegetables soften, sprinkle in the salt, pepper, and thyme. Once tender, let the mixture stand until cool.
4. In a large bowl, fold the mushroom mixture into the cream cheese and stir until thoroughly combined.
5. Spoon one tablespoon of the filling into each frozen mini phyllo tart shells and arrange them evenly on a large baking sheet.
6. Bake at 375 degrees F for 15-18 minutes.

Mustard Marinated Shrimp

Forget shrimp cocktail. Try this spicy and tangy mustard marinade for your next dinner party. Sarah P. introduced me to this recipe and it's a staple at most Mott-family events now.

Ingredients

• 1/4 cup red wine vinegar
• 1/4 cup apple cider vinegar
• 1 teaspoon black pepper
• 1/4 cup dry mustard
• 1 teaspoon red pepper flakes
• 2 teaspoons salt
• 1/4 cup vegetable oil
• 1/4 cup extra virgin olive oil
• 1/4 cup flat-leaf parsley, finely chopped
• 3 cloves garlic, minced
• 6 green onions, chopped
• 1/4 cup capers, drained
• 2 1/2 lbs medium Gulf shrimp, cooked and peeled

Directions

1. Blend the the vinegars, black pepper, dry mustard, red pepper flakes, and salt in a food processor on low speed for a few seconds.
2. Slowly add in the oils, continuing to blend until the mixture thickens slightly.
3. Add the parsley, garlic, green onions, and capers, pulse to combine.
4. In a large boil, pour the marinade over the shrimp and coat thoroughly.
5. Cover and refrigerate overnight or up to 2 days.
6. Drain the marinade from the shrimp and serve chilled.

* This recipe is adapted from Ambrosia: A Deep South Mixture of Homes, Recipes & Histories.

Roasted Brussels Sprouts with Crispy Bacon and Blue Cheese

I didn't always love Brussels sprouts. They were, for me, an acquired taste. And a vegetable that I didn't know how to properly prepare for some time.

When done right, though, they are tender and delicate in flavor. They have numerous health benefits as well - high in protein, folic acid, iron, Vitamin C, and packed with potent anticancer properties.

Roasting Brussels sprouts caramelizes their natural sweetness. Crumbling on a bit of crispy bacon and creamy blue cheese adds texture and bite to this lovely side. But then again, it's hard to go wrong when you add cheese and bacon to any dish.

Ingredients

• 2 pounds Brussels sprouts, cleaned and trimmed
• 2-3 tablespoons extra virgin olive oil
• Salt and freshly ground pepper, to taste
• 1 tablespoon balsamic vinegar
• 1/4 cup cooked and crumbled bacon
• 2 oz. mild blue cheese, crumbled
• salt and freshly ground pepper to taste

Directions

1. Preheat oven to 400 degrees F.
2. In large baking dish, toss the Brussels sprouts with the olive oil, salt, and pepper.
3. Roast in a 400 degree oven for about 20 minutes, until caramelized. Rotate the pan and toss the sprouts around a few times during the cooking process to evenly brown.
4. Drizzle the tablespoon of balsamic vinegar over the roasted sprouts and toss well. 
5. Return to the oven to bake for another 4-5 minutes.
6. Place the roasted sprouts in a large bowl and toss in the crumbled bacon and blue cheese.

Macaroni & Four Cheeses

It's amazing. That's all you need to know.

Ingredients

• 16 oz. penne pasta, uncooked
• 5 oz. sharp cheddar cheese, shredded
• 5 oz. mild cheddar cheese, shredded
• 5 oz. fontina cheese, shredded
• 5 oz. asiago cheese, shredded
• 4 tablespoons unsalted butter
• 7 tablespoons flour
• 3 cups whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground white pepper

Directions

1. Preheat oven to 350 degrees F.
2. Cook pasta 2 minutes less than package directions. Drain well.
3. While the pasta is cooking, begin to make a béchamel sauce by melting the butter in a medium saucepan over medium heat.
4. Whisk in the flour and cook for 2 minutes, whisking constantly.
5. Continue whisking and slowly add the milk.
6. Cook over medium heat until the sauce thickens, about 10 minutes, stirring frequently.
7. Remove from heat.
8. Add the salt, garlic powder, white pepper, and 4 oz. of each of the cheeses. Reserve 1 oz. of each of the cheeses for the topping. 
9. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes.
10. Carefully combine the pasta and the béchamel sauce in a medium bowl.
11. Transfer the mixture into a greased 9x13 baking dish.
12. Bake at 350 degrees F for 20 minutes.

   * This recipe is adapted from Beecher's "World's Best" Mac & Cheese.

Corn Soufflé

Don't be fooled by the underwhelming photo or the intimidating name. Corn soufflé is flavorful and easily assembled . . . there's no real soufflé aspect to it. This Mott family dish is moist and fluffy with just a touch of sweetness.

While this recipe may not be complex or sophisticated, it is a comforting southern classic.

Ingredients

• 1 (8.5 oz.) box of Jiffy corn muffin mix
• 1 (15 oz.) can whole kernel sweet corn
• 1 (15 oz.) can cream style corn
• 4 tablespoons unsalted butter, melted
• 1 cup sour cream
• 2 eggs, lightly beaten

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together all ingredients until combined.
3. Transfer the mixture into a greased 8x8 baking dish.
4. Bake at 350 degrees F until golden brown, about 45 minutes.

Pecan Praline Candied Yams

This is one of my Mom's Thanksgiving must-haves (and one of my favorites too). The pecan topping caramelizes to form an almost candy-like crust. It's a sweet and decadent side dish that's perfect for any holiday feast.

Ingredients

• 3 cups yams, precooked (if you use canned yams, be sure to drain the liquid)
• 1 cup sugar
• 2 eggs
• 4 tablespoons unsalted butter, cut into 1/4 inch cubes
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract

Topping

• 3 tablespoons unsalted butter, cut into 1/4 inch cubes
• 1 cup dark brown sugar
• 1 cup pecans, chopped
• 1/3 cup flour

Directions

1. Preheat oven to 350 degrees F.
2. Combine the butter, milk, vanilla, and cinnamon in a small bowl.
3. In a large bowl, mash together milk mixture with the yams, sugar, eggs, and salt.
4. Transfer the mixture into a greased 9x13 casserole dish.

Topping

1. Mix all ingredients together in a small bowl. Crumble the topping over the yams.
2. Bake at 350 degrees F for 35 minutes.

Crudités with Creamy Dill Dipping Sauce

Now that we've finally come out of our tryptophan-induced food comas, let's get into some of these tasty recipes. As family and friends arrive for the big meal, it is always a good idea to have a few things for people to snack on just in case you get behind on your cooking schedule (which is almost always the case in my kitchen). A crudité platter filled with fresh, crispy, sliced vegetables is a lovely addition - especially when accompanied by an addictively good dip.

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon fresh dill weed
• 1/2 tablespoon shallots, minced
• 1 tablespoon fresh parsley, minced
• 1 teaspoon garlic powder
• 1/2 tablespoon beau monde (seasoning salt)

Directions

1. Mix all of the ingredients together in a medium bowl.
2. Cover and refrigerate overnight.
3. Serve with a variety of sliced vegetables.

Quinoa-Stuffed Peppers

Looking for a tasty new addition to your Meatless Mondays repertoire? Or Tuesdays, as it were . . . this is a great vegetarian dish that is packed with protein and flavor. And, if you nix the bread crumbs, it's gluten free. This recipe is a spin off of the Quinoa Mac & Cheese recipe previously posted and works great as a hearty side dish or as a main course.

Ingredients

• 1 small onion, diced
• 1 pint cremini mushrooms, sliced
• 10 grape tomatoes, diced
• 1 tablespoon extra virgin olive oil
• 3 red bell peppers, halved and seeded
• 1/2 cup quinoa, rinsed and drained
• 1 large egg
• 1/2 cup skim milk
• 3/4 cup sharp cheddar cheese, grated
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon hot sauce
• 1/4 cup panko bread crumbs
• cooking spray

Directions

1. Preheat oven to 375 degrees F.
2. Prepare the quinoa according to the package instructions. Typically, you combine 1 part quinoa and 2 parts water to a sauce pan and bring that to a boil. Lower the heat to a simmer. Cover and cook for 10-15 minutes until the germ separates from the seed (which looks like a white thread curling around the seed).
3. In a separate pan, sauté the onions, mushrooms, and tomatoes in olive oil over medium heat until softened, about 10 minutes.
4. Whisk together the egg, milk, garlic powder, onion powder, black pepper, and hot sauce in a large bowl.
5. Fold in the cooked quinoa, vegetable mixture, and grated cheese. Mix well.
6. Apply a light coating of cooking spray to both sides of the bell pepper halves.
7. Spoon the quinoa mixture into each of the peppers, pressing the stuffing down firmly.
8. Place each of the filled peppers onto a greased cookie sheet.
9. Top with panko bread crumbs. Sprinkle on some red pepper flakes for a little more heat.
10. Bake at 375 degrees F for 20-30 minutes until are golden brown.

Sunday Supper - Grilled Chicken and Corn Salad with Cilantro Dressing

After a not-so-brief hiatus, it's back to blogging! I have spent the last week or so traveling and catching up on work, and unfortunately not cooking very much. But, now I'm back with some great recipes and travel finds to share.

Tonight, we are back out in the burbs for a Sunday supper with the in-laws. And taking advantage of the last few weeks of summer with some outdoor grilling.

Corn Salad with Cilantro Dressing

 Ingredients

Marinated Grilled Chicken

• 6 (5-6oz.) boneless, skinless chicken breasts
• 4 egg yolks
• 1 tablespoon creole or whole grain mustard
• 1/4 cup balsamic vinegar
• 1 cup light olive oil
• warm water as needed
• 2 tablespoon Lawry's season salt
• 2 tablespoon garlic powder
• 1 tablespoon white pepper
• 2 tablespoon lemon pepper seasoning
• 2 tablespoon celery salt

Corn Salad with Cilantro Dressing

• 2 bunches fresh cilantro, stemmed
• 3/4 cup olive oil
• 1/3 cup white wine vinegar
• 1 1/2 tablespoons fresh lime juice
• 1/2 jalapeño, chopped
• 1/2 shallot, chopped
• 1/2 teaspoon salt
• 9 ears of fresh corn, husked and cleaned (or 1 lb. bag of frozen corn)
• 1/4 cup corn oil
• 1 small onion, finely chopped
• 1/2 tablespoon fresh ginger, peeled and finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced

Directions

Marinated Grilled Chicken

1. Place the egg yolks, mustard and vinegar in a food processor. Blend on medium speed for 1-2 minutes.
2. Slowly drizzle olive oil into the mixture, 1 tablespoon at a time, add 1-2 tablespoon warm water.
3. Once all the oil has been incorporated add season salt, garlic powder, white pepper, lemon pepper, and celery salt until well incorporated.
4. Store covered in refrigerator until needed.
5. Using a pastry brush, coat chicken breasts with marinade. Refrigerate for 30 minutes.
6. Prepare the grill.
7. Cook chicken breasts over direct high heat for 10-12 minutes, turning once during the grilling process.

* This recipe is adapted from Robert St. John's New South Grilling. 

Corn Salad with Cilantro Dressing

1. Combine the cilantro, oil, vinegar, lime juice, jalapeño, shallot, and salt in a food processor and purée. Set aside.
2. Boil corn in a large pot until tender, about 8 minutes. (If using frozen corn, prepared according to package directions.)Allow to cool. Cut the corn off of the cob.
3. Heat corn oil in a large sauté pan. Add onions and cook until translucent, about 10 minutes.
4. Add ginger and bell peppers and sauté for an additional 5 minutes.
5. Add corn and sauté until heated through.
6. Transfer the corn mixture into a large bowl. Add dressing and toss to combine.
7. Cover and refrigerate until ready to serve. Can be made up to a day in advance.

* This recipe is adapted from Ambrosia - The Vicksburg Junior Auxiliary Cookbook.

Quinoa Mac & Cheese

Ok, so there is actually no "mac" in this mac & cheese recipe, but it is legit comfort food with a twist. The quinoa pairs nicely with the flavors - as most things do when you are dealing with melted cheese and spices. It also gives the dish a wonderful texture and bite.

Quinoa is a high-protein whole grain (well, actually it's a seed) with a mild, nutty flavor. It is versatile and easy to prepare. And, as a bonus, quinoa is a good source of manganese, magnesium, phosphorus and copper, and it is high in lysine and iron.

Every now and then, I can successfully sneak a "weird health food" staple into the mix. Jared used to protest a lot more about eating grains and green things. But I don't know how much of that was him not liking certain vegetables, or just never having tried them. So, now I like to throw random things on our menus to see what sticks. And quinoa is definitely staying around after this dish landed on our plates.

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 large egg
• 1 cup skim milk
• 1 1/4 cup sharp cheddar cheese, grated
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper to taste
• 1 teaspoon (or 1 tablespoon - if you want more kick) hot sauce
• 1/4 cup panko bread crumbs
• 1/2 teaspoon red pepper flakes (optional)
• cooking spray

Directions

1. Preheat oven to 375 degrees F.
2. Prepare the quinoa according to the package instructions. Typically, you combine 1 part quinoa and 2 parts water to a sauce pan and bring that to a boil. Lower the heat to a simmer. Cover and cook for 10-15 minutes until the germ separates from the seed (which looks like a white thread curling around the seed).
3. In a large bowl, whisk together the egg, milk, garlic powder, onion powder, black pepper, and hot sauce.
4. Fold in the cooked quinoa and 1 cup of the grated cheese. Mix well.
5. Transfer the mixture into a greased 8x8 baking dish.
6. Top with the additional 1/4 of grated cheese and panko bread crumbs. Sprinkle on some red pepper flakes for a little more heat.
7. Bake at 375 degrees F for 20-30 minutes until the toppings are golden brown.

* This recipe is adapted from Around the Table.

Arugula with Simple Lemon Vinaigrette

For those days when you are pressed for time and lack creativity, here's a great simple salad that you can throw together. It's perfect as a starter or as a side to basically anything. Or, throw in some grilled chicken or shrimp to make it a meal on its own. In that case, add cherry tomatoes and toasted pine nuts for an extra punch of flavor and texture.

Ingredients

• 4 cups arugula, washed and dried
• 1 clove of garlic, minced
• 3-4 tablespoons extra virgin olive oil
• 1/2 teaspoon lemon zest
• juice of one lemon
• kosher salt and freshly ground black pepper to taste
• 1/4 cup freshly grated Parmesan cheese

Directions

1. In a small bowl, whisk together the garlic, olive oil, lemon zest, lemon juice, with a pinch of salt and pepper.
2. Combine the arugula and Parmesan cheese in a larger separate bowl.
3. Toss with enough dressing to coat.

Sweet Corn and Blueberry Salad

My sister-in-law Lydia made this amazing salad for our Sunday afternoon food fest this past weekend. It sounds a like a strange combination, but the sweet corn and tangy blueberries work surprisingly well together. This dish is light and refreshing with a spicy kick from the jalapeño. 

It was a little early for sweet corn, but next month will be perfect for this fresh summer salad.

Ingredients

• 6 ears of sweet corn, husked
• 1 cup fresh blueberries
• 1 cucumber, sliced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper, seeded and finely chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Directions

1. In large pot, bring salted water to a boil.
2. Add corn and cook, covered, for 5 minutes, or until tender.
3. When cool enough to handle, cut corn from cobs.
4. In a serving bowl, combine the corn, blueberries, cucumber, red onion, cilantro, and jalapeno.
5. Whisk the lime juice, oil, honey, cumin, and salt together in a separate bowl.
6. Add the mixture to salad and toss gently.
7. Cover and refrigerate overnight (up to 24 hours).

     * This recipe is adapted from Better Homes and Gardens.

Garlic and Rosemary Smashed Potatoes

Potatoes sometimes get a bad rap. Yes, they are high in starchy carbs, but they're a good source of fiber, potassium and vitamin C, especially if you eat the skin. This recipe for smashed potatoes helps you do just that. 

These spuds are crispy on the outside and tender in the middle. They are not really like a baked potato, but they're are definitely not mashed potatoes. Seasoned with a touch of salt and pepper and a healthy dose of garlic powder and rosemary, this side dish is a great addition to any meal. Serve it up with grilled meats and veggies, or just about anything that you enjoy.

Ingredients

• 1 lb new potatoes (red- or yellow-skinned), cleaned
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fresh rosemary, chopped
• 1/4 teaspoon salt
• pepper to taste
• cooking spray

Directions

1. Preheat oven to 400 degrees F.
2. Toss the potatoes together with 2 tablespoons of olive oil. Coat thoroughly. Try to use potatoes that are roughly the same size to ensure even cooking.
3. Roast on a greased baking sheet for 25-30 minutes until slightly tender.
4. Remove the pan from the oven and place it on heat-friendly surface.
5. Grease the back of another baking sheet and place it on top of the potatoes. Using even pressure, push the baking sheets together to smash the potatoes down to 1/2 inch thickness.
6. Remove the second baking sheet and season the smashed potatoes with the garlic powder, rosemary, salt, and pepper. 
7. Drizzle the tops of the potatoes with the remaining olive oil. Place back in the oven.
8. Bake for an additional 10-15 minutes until the potatoes are crisp and golden brown.

Roasted Broccoli with Garlic and Red Pepper

Need more vegetables in your life? Here's a little twist on some leafy greens.

Ingredients

• 1 head of broccoli, separated into florets
• 1-2 tablespoons extra virgin olive oil
• 4 cloves of garlic, minced
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt

Directions

1. In a small saucepan, heat the oil on medium.
2. Add the garlic and crushed red pepper. Cook for 3-5 minutes, until fragrant.
3. Cover and let steep for up to an hour.
4. Preheat oven to 375 degrees F.
5. Toss the broccoli florets with the garlic pepper oil. Place on a greased baking sheet.
6. Roast in the oven for 30-40 minutes.

Corn Maque Choux

This is, hands down, my favorite Cormier family recipe. And after years of practice, I can FINALLY say that mine is just as good as my dad's and my grandmother's. This dish is essential just smothered corn and peppers, but its simple, slow preparation creates multiple levels of amazing flavor.

I love corn maque choux. I love it as a side with just about anything, and as a main course, all by itself. I will eat it hot or cold, for lunch or dinner . . . hell, I've probably eaten it for breakfast at some point.

But let me clarify -- I don't love all maque choux. Mostly just this maque choux.

I have attempted other variations and have tried it at many different restaurants, but I have yet to find a recipe that rivals this one. So, today, I shall post it here in hopes of spreading better maque choux out to the rest of the world.

Ingredients

• 3 lbs whole kernel sweet corn
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• vegetable oil
• salt and black pepper to taste

Directions

1. In a food processor, pulse the corn 10 times (or more) to the desired consistency -- somewhere between whole kernels and creamed corn. Depending on the size of your processor, you may have to do this in batches.
2. Heat 1/8-1/4 inch of vegetable oil in the bottom of a large cast iron pot on medium high.
3. Add the corn, onion, and peppers and cook for 60-90 minutes over enough heat to create minimal grillade on the bottom of the pan (medium - medium high heat).
4. Scrape the corn off of the bottom of the pot frequently to avoid burning -- every 2-3 minutes at first, then every 5-10 minutes once the heat levels off.
5. Salt and pepper generously about 10 minutes before you remove from heat.

Endive and Mixed Greens Salad with Goat Cheese, Walnuts and Mandarin Oranges

In an effort to detox after our culinary tour of Austin, I have been snacking on a bunch of fruits and veggies over the last few days. Here's a tasty recipe that brings them both together. The sweet and fruity flavors of the citrus and balsamic vinegar balance out the bitterness of the endive and mixed greens.  

I also love the combinations of textures in this salad -- the crisp endive leaves, juicy orange slices and the creamy goat cheese work together nicely.

Ingredients

• 1 small white Belgian endive
• 1 small red Belgian endive
• 1 cup mixed greens
• 1/4 cup balsamic vinegar
• 1 tablespoons honey
• 1/8 teaspoon salt
• 1/2 cup mandarin orange segments
• 1-2 tablespoons goat cheese, crumbled
• 1 tablespoon walnuts, chopped
• black pepper to taste

Directions

1. Whisk together the balsamic vinegar, honey and salt in a small sauce pan. Simmer on medium hight heat for 5-6 minutes until the mixture thickens. Remove from heat and set aside.
2. Trim the stems off of the endive heads and remove tough outer leaves. Give the leaves a rough chop.
3. Combine the greens, endive leaves, oranges, walnuts and goat cheese in a serving dish. Top with the honey balsamic reduction. Sprinkle with pepper.
4. You can also ditch the greens and stuff the whole endive leaves with the goat cheese, oranges and walnuts. Drizzle with the honey balsamic reduction, top with black pepper, and serve as hors d'oeuvres.

Stuffed Endive Hors d'Oeuvres

Watermelon Slaw

This recipe is a fun twist on the traditional cole slaw. It's a fresh, bright salad that is great for a summer barbecue or fish fry.

Ingredients

Make sure your melons are
nice and firm.

• 4 cups watermelon, cubed
• 1 head cabbage, shredded
• 1 small bunch green onions, julienned

Dressing

• 1/2 cup fresh watermelon juice
• 1 cup fat free or light mayonnaise
• 1/4 cup fresh lime juice
• 1 teaspoon cayenne pepper
• 1 tablespoon salt

Directions

1. In a small mixing bowl, whisk the dressing ingredients until blended.
2. Gently combine all ingredients together in a large serving dish.