Favorite Summer Food

Take fresh ears of corn.
Remove husks and silk.
Smear corn in butter, sprinkle generously with Tony's.
Wrap in foil.
Grill 30 minutes.

Eat as many ears as you can stand.

Mustard Vinaigrette

In a small bowl combine:

4 tsp. Honey Mustard
2 tsp. Balsamic Vinegar
1 tsp. Spicy Mustard
1/2 tsp. Cajun Seasoning (I prefer Tony Cachere's)
1/3 cup Olive Oil

Whisk well. This is a fairly thick dressing, so I find it best on a large bowl of grilled or steamed vegetables. If you wanted to make it a salad dressing, add another 1/4 - 1/3 cup olive oil.

Green Bean Casserole

Ingredients

• One large can green beans (preferably french style)
• One can cream of mushroom soup (I like the "golden mushroom" or "mushroom with roasted garlic")
• One can French's fried onions
• 1/4 - 1/2 cup milk

Steps

• Preheat oven to 350 degrees.
  
• Stir together soup and 1/4 cup milk.
• Drain beans, add to soup/milk mix. Stir to combine. If thick, add additional milk.
  
• Add one half can of fried onions. Stir to combine.
• Bake uncovered for 25 minutes.
• Sprinkle remaining onions on top. Bake additional 5 minutes.

Notes: Serve immediately. I rarely add salt or pepper, as the soup and beans are pretty flavorful on their own.