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Nectarine and Cherry Compote over Vanilla Ice Cream
Nectarine and Cherry Compote over Vanilla Ice Cream
Preheat oven to 375°. In a small bowl, combine sugar, rum if desired, cornstarch and vanilla. Transfer to a greased 13×9-in. baking dish. Place nectarine halves, cut side down, over sugar mixture. Sprinkle with cherries. Bake, uncovered, 35-40 minutes or until bubbly and fruit is tender. Serve warm with ice cream
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Grilled Chicken and Fresh Cherry Salsa
Grilled Chicken and Fresh Cherry Salsa
Combine cherries, red onion, lemon juice, basil, balsamic vinegar, honey, and salt in a bowl. Place into the refrigerator while you grill the chicken. Brush both sides of the chicken breasts with oil then season liberally with salt and pepper. Grill over medium-high heat for 4 minutes a side, or until cooked all the way through. Let rest for 5 minutes before topping with fresh cherry salsa.
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Cotija Cheese and Corn Dip
Cotija Cheese and Corn Dip
Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot and garlic. Stir constantly to prevent burning. Add corn, 1/4 tsp each sea salt and pepper and stir. Cook for 5 minutes until shallots appear softened and the corn is slightly darker in color. Then remove from heat. In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly. Serve with veggies, tortilla chips, crackers or baguette bread.
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