Slaw with Feta

1 small head of green cabbage, thinly sliced
1-6 ounce package of Feta cheese, crumbled (I use reduced fat)
6 to 7 green onions, chopped
1/4 cup red wine vinegar
a splash of white wine vinegar
1/2 cup extra-virgin olive oil
salt and pepper to taste
1 teaspoon of sugar

In a mason jar combine the vinegars, olive oil, salt, pepper and sugar.  Shake really well.  Then in a bowl put the cabbage, Feta cheese and green onions and then add the vinaigrette and toss and coat the slaw.  It is better if you let it sit for a couple of hours to let all the flavors come together.

Enjoy!!!!

Lemon Pasta Salad with Tomatoes and Feta Cheese

12 ounces Penne pasta
2 cups cherry tomatoes, cut in half
1 red bell pepper, chopped
1 cup of Feta cheese crumbled (I use reduced fat)
1 cup of Green onions, chopped

Ingredients for Vinaigrette
7 tablespoons extra-virgin olive oil
4 tablespoons Lemon juice
3 tablespoons whole grain Dijon mustard
2 cloves of garlic, minced
2 teaspoons of grated Lemon peel

In a jar with a lid add all the ingredients for the vinaigrette and shake really well and then add salt and pepper to taste.  Then let that sit and marinate for a little bit.

Cook the Penne pasta in salted water and cook until tender.  Drain and rinse the Penne with cold water, then make sure you drain again so the pasta isn't too wet.  Then transfer the pasta to a large bowl and add all the veggies and Feta cheese, then dress with the vinaigrette and toss to coat.  I make it a couple of hours or a day in advance so it has time for all the flavors to come together.

Enjoy!!!!

Olathe Corn Soup with Chiles and Manchego Cheese

6 ears of Olathe corn, kernels cut off and the cobs reserved
2 quarts of water
1 dried bay leaf
1 small can of diced green chiles
2 tablespoons of vegetable oil
3 cloves of garlic, smashed and chopped
1 medium white onion, chopped
salt and pepper to taste
1/2 cup of half-and-half
1/2 cup of Manchego cheese, shredded

In a large pot place the corn cobs (once you have taken off the kernels) and cover with water and bring to a boil, then add the bay leaf and simmer on low for about 45 minutes, the strain the corn broth into a separate bowl.

In another large pot or saucepan heat the vegetable oil, then add the onion and garlic and saute for about 10 minutes or until soft.  Then add the corn and season with salt and pepper and saute for another couple of minutes.  Add the reserved corn broth and bring back to a boil and then turn down to a simmer on low heat for about 15 minutes or until the corn is tender.

Set a strainer over a large bowl - then in a food processor puree the soup in batches if need be until smooth and then strain into the bowl.

Return the soup to the saucepan or pot, add the half and half and simmer for about 5 to 10 minutes.  Stir in the green chiles and season with salt and pepper.  Once you have ladled the soup into bowls top with the shredded Manchego cheese.

Enjoy

Grandmother's Snickerdoodle Cookies

Cream Together:
1 cup of shortening
1 1/2 cups sugar
2 eggs (you can substitute egg beaters)

Sift Together:
2 3/4 cups of all purpose flour
2 teaspoons Cream of Tartar
1 teaspoon baking soda
1/2 teaspoon salt

Mix Together in Separate Bowl:
4 tablespoons sugar
4 tablespoons Cinnamon

Add the dry ingredients to shortening mixture, blend really well.

Then put the dough in the refrigerator for 2 hours.

When chilled roll the dough into little balls, then roll the dough balls into the sugar/Cinnamon mixture.

Preheat oven to 400 degrees

Place dough balls about 2 inches apart on a greased cookie sheet.  Bake for about 9 to 10 minutes...checking to make sure they aren't burning.

Enjoy!!!!

Balsamic Pork Tenderloin

2 lean pork tenderloins
4 tablespoons Balsamic vinegar
4 tablespoons Extra-Virgin Olive Oil
8 cloves of garlic, cracked and smashed a little
Steak Seasoning blend - 2 tablespoons of kosher salt and 2 tablespoons of black pepper
4 springs of fresh Rosemary leaves, stripped and finely chopped

Take the tenderloins out of the packages and wash them off with water and dry them.

Then place on a rimmed cookie sheet, cut 4 slits in each tenderloin and place the garlic in the slits and push down.  Then coat the tenderloins with the balsamic vinegar (2 tablespoons per tenderloin) and then drizzle the olive oil on (2 tablespoons on each tenderloin).  In a small bowl mix the chopped Rosemary and the salt and pepper and then rub into the tenderloins.

Then place on a hot grill and cook for about 20 minutes and then pull off the grill and let it rest before carving.

Enjoy!!!!