I’ll be honest, I consider myself to be pretty good on a grill, but I have had very mixed results when it comes to grilling corn. Grilled corn is a flavor I truly love, so I attempt it all of the time. However, that being said, I have only tried to develop my own technique. I think this summer I am going to start with a tried and true technique, and then adapt from there. This is a recipe that is adapted from Authentic Mexican by Rick Bayless, which is an amazing Mexican cookbook everyone should own.
I found this adaptation on ScarpettaDolcetto, and here is how they do it:
- 6 ears of sweet corn, in husks
- 3 Tbsp melted butter
- 1/2 C sour cream with enough milk or cream to loosen
- 1/3 C crumbled Mexican cheese (queso fresco, anejo or cotijia)
- 1 Tbsp hot chile powder
- minced cilantro
- 1/2 lime
Soak the corn for an hour in a deep bowl of water or a clean sink, weighted down with a plate. Grill in the husks over medium-high heat, about 15-20 minutes, until blackened. When cool enough to handle, remove the silk and husks. (Or remove the silks and use the husks as a handle.)
10 minutes before serving, brush the corn with butter and grill until browned. Remove from heat. Serve with the fixings or prep for your guests: brush the corn with sour cream; sprinkle with chile powder, salt, cheese and cilantro. Squirt a bit of lime juice over all. Serve warm with the remaining fixings.
Last night I went to bed early, curled up with a good book and realized I wanted something to snack on. I don’t like to buy packaged microwave popcorn as it’s loaded with unhealthy stuff but I knew I had loose kernel popcorn hanging around. Feeling lazy and not wanting to do it on the stove top I did a quick search to find a recipe using just a bowl and plate (microwave safe of course). I’m delighted to say it turned out oh so yummy!
Microwave Popcorn Without the Bag! (recipe adapted from One Good Thing by Jillie)
- 1/4 cup popcorn
- 1/2 tbsp olive oil (can omit if you’d prefer….I just like the taste)
- Pinch of Pink Himalayan Salt (or sea salt, I just like Himalayan salt)
- A bowl (microwave safe)
- A plate (microwave safe)
Instructions: Add the popcorn into the bowl (make sure the bowl is large enough to account for the popcorn popping and expanding). Mix with salt and oil. Place the plate on top so it seals the top. Place in microwave for about 2 min 45 seconds (this may differ depending on your microwave). Voila!
Just be careful when you take the plate off of the bowl once it’s done popping as it’s hot and the steam could burn!
Lunch is a tough one for me. I never know what to make. I like salads and sometimes a light sandwich but those two options get old fast. The most important thing for me as I work from home and have a 13 month old running around, is something healthy but quick! This recipe totally fits the bill. It doesn’t hurt that I absolutely LOVE avocados
Corn & Tomato Stuffed Avocado (recipe & instructions found on Pip & Ebby)
Ingredients: (feel free to get creative with whatever you like though!)
- Salt & Pepper
- Lime (juice)
I think this may be the single most exciting recipe I have ever seen! I am so excited to make this that I can hardly contain myself. It is so hot right now, and the thought of slicing into an ice cold watermelon like this just makes my mouth water! Watermelon and whipped cream happens to also be one of my wife’s favorite treats! Ad some blueberries on there, and she will be in absolute heaven!Thank you so ISaveA2z.com for sharing such a brilliant idea!
All you have to do is cut off the ends of the watermelon, and then:
Slather on the whipped cream, top with whatever fruit or berries and nuts you like, and viola!
I made my first batch of homemade jam a few years ago when living in Seattle. The berries in the northwest are so delicious and plentiful. It was such a rewarding process, from going to the you-pick farm to enjoying the jam on just about everything I could think of. As you know I’m not a fan of using refined sugar in my cooking and baking and so I loved this recipe for Strawberry Jam With Honey. The best part is that you don’t have to follow traditional canning methods, this recipe is a bit easier. The jam stays good for up to 2 weeks in the refrigerator so you can make a small batch. Give this a whirl, you won’t be sorry!
What you’ll need: (for full recipe & instructions please visit New South Food Company)
- Lemon Juice
- Canning Jars
For the past several weeks I’ve been on a very low sugar diet. Why? Well it’s just not good for you in so many ways! It’s been difficult for me however I’ve noticed some positive side effects already. For one, my skin is clear. Yup, no breakouts. Even though I’m in my early 30′s it’s unusual that I don’t have at least a pimple or two on my face. And the second most noticeable benefit is my energy level. I don’t seem to be crashing in the afternoon as I did when I was on my typical daily sugar consumption. So although I’m watching it, it still doesn’t mean I don’t crave something sweet. Which is what brings me to this post. A dessert like this Raw Kiwi Banana Tart is perfect. No added refined sugar, which is perfect!
For full recipe & instructions please visit The Kitchen Paper
- Raw nuts (such as walnuts, pecans or almonds)
- Salt Bananas
- Coconut Milk (unsweetened)
Now if this salad doesn’t say summer, I’m not sure what does! I love finding new ways to enjoy healthy greens as I often get stuck in a rut of creating the same ol’ salad. I love that this one incorporates berries, they’re such nutrition powerhouses! I imagine you could substitute blackberries for whatever berry suites you. Oh, and if making your own salad dressing seems difficult, this recipe will prove just how simple it really is!
What you’ll need (please visit The Doctor’s Daughter for full recipe & instructions)
- Arugula (or whatever greens you’d like)
- Blackberries (or whatever berry you’d like)
- Olive oil
- Fresh Squeezed Lime Juice
- Salt & Pepper
One of my wife’s favorite dishes is vegetables and dip, so I always make sure to have that on hand for the Mother’s Day celebration. This year I wanted kick the vegetables and dip up a notch to see if I could make it more special. In my search, I found some good examples on Hostess with the Mostess Blog that even has a nice video on some tips and techniques for making a really nice vegetable bouquet! However, basically all you have to do is put your vegetables on bamboo skewers, and arrange them in a vase, or a homemade melon vase like this one from watermelon.org. You can also check out Instructables for a very easy and fast way to make radish roses.
It’s almost ice cream season! Although I don’t indulge too often in traditional ice cream I do enjoy coconut milk varieties. I’m not a big hot fudge sauce kind of gal but my husband loves a little atop his ice cream every now and then. I love this recipe as it’s all natural, no refined sugar and even vegan. Think it certainly worth a try!
You’ll Need: (get full recipe & instructions at Top With Cinnamon)
- Almond or Cashew Milk
- Baking Chocolate
I love frozen treats on a hot day. The store bought ones can taste great but often come with a lot of refined sugar and high fructose corn syrup so around our house we love to make them ourselves. I found this recipe recently and thought it sounded amazing. Bananas, dark chocolate and coconut….what’s not to love?!
Frozen Banana Popsicles
- Shredded Coconut (toasted)
- Popsicle Sticks
Full recipe & instructions found on Whole Foods Market