Julia Newsome recipes

By Ginna Parsons/NEMS Daily Journal

Summer Pecan Salad
1 bunch romaine lettuce
1 cup pecan halves
1 teaspoon olive oil
Salt to taste
2 oranges, peeled and sectioned
1 tablespoon balsamic vinegar
1 tablespoon honey
2 teaspoons cinnamon
Sliced red onions
Feta cheese

Wash and chop romaine. Spin dry.
Place raw pecans in a pan. Drizzle with olive oil and lightly salt. Toast pecans until browned.
In a serving bowl, combine orange sections with juice, balsamic vinegar, honey and cinnamon. Let sit at room temperature for 1 hour.
Combine romaine, pecans, oranges and dressing, and sliced red onions. Top with feta.

Mandy’s Extra Garlic
Extra Cheese Grits
Quick grits
2 tablespoons garlic powder
2 teaspoons salt
4 eggs
Heavy cream
1 pound Velveeta, cubed
1 pound grated Cheddar cheese, divided
Pepper to taste

Prepare 6 servings of quick grits per instructions on the box. While grits are cooking, add garlic powder and salt to the mixture.
Crack eggs into a measuring cup and add enough heavy cream to make 2 cups. Beat until smooth.
When grits begin to thicken, remove from heat and add Velveeta and half the Cheddar. Stir until cheese is incorporated. Stir in egg mixture and transfer to a baking dish. Season with pepper. Bake at 350 degrees for 45 minutes. Top with remaining Cheddar and bake until cheese is toasty brown.

Lena’s Favorite Fried Corn
2 pounds frozen corn, thawed
2 jalapeño peppers, seeds removed and chopped
12 onion, diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

Combine ingredients in a large skillet and sauté over medium heat until corn is tender, about 5 minutes.
Salsa
1 bunch cilantro
3 cloves garlic
12 onion
2 jalapeños, seeded
2 cartons grape tomatoes, sliced
1 tablespoon cumin
Juice of
12 lime
1 teaspoon salt

Mince cilantro, garlic, onion and jalapeños. Add tomatoes, cumin and lime juice. Blend lightly and add salt to taste.

Pad Thai My Way
6 eggs, beaten
Olive oil
4 chicken breast halves
2 cloves garlic, minced
1 jalapeño, seeds removed and chopped
Rice noodles
1 cup Thai chili sauce
1 cup roasted peanuts
1 bunch green onions, chopped
2 limes

Cook eggs in a hot skillet until lightly browned. Break up and set aside.
Add 1 tablespoon oil to pan. Cut chicken in bite-size pieces and add to pan. Add garlic and jalapeño and more olive oil, if needed. Sauté until chicken is done.
While chicken is cooking, boil water and cover rice noodles with hot water for 10 minutes. Drain and set aside.
When chicken is done, add chili sauce and peanuts and simmer for 5 minutes. Toss chicken with noodles and top with chopped green onions, eggs and fresh squeezed lime juice. Serve with lime wedges.

Olivada Bruschetta
7 ounces pitted kalamata olives, drained
3
12 ounces capers, drained
3 cloves garlic
Olive oil
French bread or flatbread, cut in pieces
Feta or Mozzarella cheese

Roasted red peppers or sun-dried tomatoes
Place olives and capers in food processor with garlic. Puree, adding olive oil until you have a smooth paste. Spread on top of slices of French bread or flatbread and top with a piece of cheese and some roasted pepper. Place under a broiler until cheese is melted.

That Chicken Thing You Do
1 package Andouille sausage
Olive oil
2 chicken breast halves
12 cup finely chopped onion
2 cloves garlic, minced
6 ounces Gorgonzola cheese
Heavy cream
Cooked bowtie pasta

Slice sausage thinly and sauté in a small amount of olive oil. Cut chicken in bite-size pieces and add to sausage. Add onion and garlic and cook until chicken is done. Add Gorgonzola and stir to melt. Add cream until mixture reaches a sauce consistency. Serve over cooked and drained bowtie pasta.

Tabbouleh
1 cup bulgur
1 bunch parsley, chopped
1 carton grape tomatoes, sliced
1 handful fresh basil, chopped
12 bunch green onions, chopped
Juice of
12 lemon
1 cucumber, diced
Cumin to taste
Salt and pepper to taste

Soak bulgur according to package directions. Mix bulgur with remaining ingredients and refrigerate for at least 1 hour before serving.