Our Florida Meal #1 Recipes

(See post below as well, for photos.  We served this with grilled garlic lime shrimp)

Sauteed Corn, Spinach, Bacon and Scallions

4 slices of bacon, cut into 1 inch strips
1 tablespoon butter
1 shallot, minced
3 cups fresh or frozen corn kernels (about 4 ears of corn)
1/2 cup chopped red bell pepper (optional)
Pinch of red pepper flakes (optional)
Sea Salt and freshly ground black pepper
2-3 scallions both white and light green parts, sliced
4 cups baby spinach leaves

1.  Cook the bacon in a large skillet over medium high heat, turning occasionally, until browned, 4-6 minutes.  Using a slotted spoon, transfer the bacon to paper towels to drain.  Pour off all but 1 tsp. of the fat from the skillet (save it for something later!).

2.  Add the butter to the skillet and melt over medium heat.  Add the shallot and cook, stirring occasionally until tender (about 2 minutes).  Add the corn the red bell pepper and red pepper flakes, if using.  Season with salt and pepper to taste.  Cook, stirring often, until the corn is tender, about 5 minutes.  Crumble the bacon and add it along with the scallions and the spinach, 2 cups at a time.  Stir until the spinach leaves have wilted and combined with the corn, about 1 minutes. 

Key Lime and Cream Cheese Pie
(recipe from Carolyn Hewitt)

1 8oz package of cream cheese
1 14oz can of sweetened condensed milk
1/2 tsp. vanilla
1/2 cup freshly squeezed lime juice
1 prepared graham cracker crust

Soften cream cheese. Whip with condensed milk until smooth. Add vanilla extract. Fold in (gently) Cool Whip and Lime Juice; blend well.  Pour into crust, smooth.  Refrigerate several hours or overnight.