Corn and Cheese Dip

This is another recipe from Ashley's kitchen. This is really good with tortilla chips.

Mix the following:
2 cans of shoepeg corn (drained)
2 cups of Monterrey jack cheese
1 cup mayo
a dash of garlic powder
1 Tbs. chopped onion
2 Tbs. chopped jalapeno

Chill and serve.

Note from Ashley: I've made the dip even easier on myself by getting the jack cheese that comes with jalapenos in it and by using onion powder instead of real onions. It saves some time and effort and doesn't seem to change the taste.

Baked Chilean Sea Bass (or other mild fish)

You can use this recipe for as many fish fillets as you need - I like to get the thinner pieces rather than the really thick, short ones.

Preheat oven to 400.  Line a baking sheet with foil and place fish on foil.  Lightly drizzle some olive oil over top and using a brush, spread it evenly over each piece.  Salt and pepper each piece generously.  Place a couple of thin lemon slices on each piece.  Bake for 25 minutes.  Serve with your favorite veggies or rice.

Spaghetti w/Broccoli and Lemon

 from Living Simple - serves 4

12 oz spaghetti (I used the wheat)

3 Tbs. olive oil

4 cloves garlic, thinly sliced

1 pkg. frozen broccoli

1/2 tsp. crushed red pepper

1 lemon, zest and juice

1 cup grated Parmesan cheese

Cook pasta per the instructions.  Reserve 1 cup water, drain pasta, return to pot.

Heat oil over medium heat and add garlic - cook 1-2 minutes.  Add broccoli, red pepper, salt and cook 1-2 minutes until broccoli is tender.  Add that to the pasta with lemon juice, Parmesan and the reserved water.  Cook 2-3 minutes.  Sprinkle with lemon zest and serve.  Also good with chicken or shrimp.