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Kitchen Scoop

KITCHEN SCOOP: Chicken Salad

it's friday night, you're exhausted from the work week, and you just want something quick and easy for dinner. ell alicia has just the thing for you. she shows us her recipe for a soda-fountain style chicken salad you can make right in your own kitchen

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KITCHEN SCOOP: Street Corn

Do you love that corn on the cob they sell at the azalea festival street fair? Do you find yourself missing it?

Turns out, you can make it yourself with ingredients you probably already have.

Street Corn - Mexican Sstyle

4 ears fresh corn on the cob, shucked
1 tablespoon butter
1 tablespoon vegetable oil
1 teaspoon chili powder or more to taste
sour cream or Mexcian cream to taste
grated Parmesan cheese or Cojito cheese to taste

1. In a large pot place the corn and cover with water. Bring to a boil over high heat. Cook for 5 minutes, remove from heat, drain and set aside.
2. Heat oil and butter in a heavy duty skillet over medium high heat. Add chili powder to oil mixture and stir. Add corn and fry until a few kernels begin to pop and sizzle. Remove to a platter and top with cream of choice and cheese of choice.

KITCHEN INFO:
Home is located at
107 Twilight Court
Surf City, NC
listed by:
Intracoastal Realty Corp. - Topsail Island, NC
PO Box 3313/804 Carolina Blvd.
Topsail Beach, NC 28445
(910) 328-3000 - Main Office Line
(910) 612-5765 - Becky's mobile

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KITCHEN SCOOP: Shrimp Tacos

Most everyone would agree that it's always a good time for tacos. But are you tired of the same old thing? Alicia Ross has a recipe that brings some low country flavor to the tex mex favorite.

“Low Country” Shrimp Tacos and Corn

Shredded Four-Cheese Mexican Blend cheese, for serving
Shredded Pepper Jack cheese, for serving
1/2 pint grape tomatoes, cut in half, for serving
Shredded iceberg lettuce, for serving
Salsa of choice, for serving
Guacamole, for serving
Sour Cream, for serving
Lime slices, for serving

1 bottle (12 ounces) medium-bodied beer
1 pound medium shrimp (50-60 count)*
2 tablespoons Old Bay seasoning*
8 fresh ears corn, husks removed
12 small flour tortillas (fajita size)

1. Prepare cheeses, sour cream and other toppings as desired. Set aside.
2. Bring 2 quarts water and the beer to a boil in a large stock pot. Add Old Bay Seasoning and corn, and bring back to a boil. Cook 5 minutes, then add shrimp. Cook for an additional 2 to 3 minutes, or until shrimp turns pink. Drain well. Place on a platter for serving.
3. Warm tortillas according to package directions, and serve with shrimp and toppings.

KITCHEN INFO:
Home is located at
107 Twilight Court
Surf City, NC
listed by:
Intracoastal Realty Corp. - Topsail Island, NC
PO Box 3313/804 Carolina Blvd.
Topsail Beach, NC 28445
(910) 328-3000 - Main Office Line
(910) 612-5765 - Becky's mobile

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KITCHEN SCOOP: Sangria

This week Alicia makes homemade sangria that's perfect for summertime entertaining.

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