Corn lovers, rejoice. Summer is finally coming. I’m not excited about the hot muggy weather, but the corn. I’m excited about the corn.
After our binge eating in Texas we wanted to just enjoy some lighter dinners. To me that means salads all week long. But I can get pretty bored with lettuce salads since I eat those for lunch most days also, so for filling but light dinners I turn to vegetable salads and grain salads.
Corn is coming into season and we are finally seeing my favorite vegetable on sale. Tossed with creamy avocado, mozzarella cheese, and grape tomatoes in a cilantro lime vinaigrette I was seriously in heaven eating this.
Hagin had a work dinner and it turns out he wasn’t a huge fan of it when I gave him some for lunch the next day. Usually I get upset when he doesn’t like something I made, but not this time. It meant more for me.
This will be a great salad to serve at summer BBQs or to bring along on picnics. Maybe just don’t invite your friends who love corn because then you won’t get a huge bowl to yourself.
Preheat oven to 350 degrees. Peel back the corn husk and remove all the silk. Replace husks. Roast the corn in the oven directly on the wire rack for 35 minutes. Remove and let cool.
When cool enough to handle, cut the corn off the cob. In a large bowl mix together corn, tomatoes, mozzarella, and avocado.
In a food processor or blender, blend lime zest, lime juice, olive oil, and cilantro until mixed. Add salt and pepper to taste, start with about ½ teaspoon salt and ¼ teaspoon pepper, you can always add more salt to the salad when finished if necessary.
Pour dressing over salad and carefully toss to combine.
If you are in need of a very quick and easy dinner, then look no further. These Ramen Peanut Noodles are for you if you aren’t a huge cook or are just burned out in the kitchen one week.
Believe me, I know how those days or weeks are. I have really been feeling unmotivated to get in the kitchen lately. I’m perfectly happy eating every meal out, but my bank account is not. So I’m really trying to at least whip up somewhat healthy and as easy as possible meals.
For the first part of my pregnancy pasta was my worst enemy, but now I can’t get enough of it. I love making big bowls of it loaded with veggies. Cold pasta salads, hot with a delicious peanut sauce. Yep, we have been eating plenty of pasta the last few weeks.
I’m no stranger to meatless meals. My lunches are almost always meatless and I only have meat for dinner maybe twice a week. Most of the time my meatless meals are pretty healthy, but not today friends!
I made flautas, and I fried them!
There are plenty of veggies stuffed inside those little fried rolls, but lets not fool ourselves into thinking veggies inside fried tortillas are healthy.
I was perusing Pinterest one day and saw a recipe for fried black bean and avocado burritos. This sounded like a winning combination which I thought would be even better snack sized.
The black bean and avocado flauta was born. The term flauta or taquito seems to be used interchangeably often on food blogs, but after a little research it looks like fried flour tortillas are flautas while if these were in corn tortillas it would be more appropriate to refer to them as taquitos. I just call them delicious.
Saute bell pepper, onion, and garlic in ½ tablespoon of oil for 3-4 minutes over medium heat, until soft. Add cumin and salt and cook an additional 2-3 minutes.
In a large bowl combine vegetables, black beans, and avocados. Lightly mix to combine.
Heat ½ inch of oil in a large skillet over medium heat.
Spoon 2-3 tablespoons of filling into the center of each tortillas, top with about ½ tablespoon shredded cheese, and roll up. Place seam side down in the skillet and cook 3-4 minutes turn and cook an additional 3-4 minutes, until browned and crispy. Remove to paper towel lined plate to cook and drain. You should be able to fit about 4 in the skillet at a time.
If you have leftovers these store well in the refrigerator until the next day, just pop them in the toaster oven to reheat
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Here is an easy recipe to whip up when you are tired, don’t want to cook, or just feeling blah in the kitchen.
I remember eating baked quesadillas often as a child. I always thought they were sort of strange, but tasty. Other people just fried there cheese quesadillas in a skillet and my mom baked them with all sorts of different fillings in the oven.
Well now I know why. It’s much easier to feed a family of four baked quesadillas. You aren’t waiting over the stove the whole time flipping them while they cook. You are actually able to sit down and enjoy your dinner with your family.
I might have over stuffed my quesadillas a little bit, didn’t want any of that delicious filling going to waste. I probably could have easily made another out of all the filling I had.
Happy Valentine’s Day. Looking for a delicious Mexican meal for two? Look no further than these Avocado Enchiladas.
I have to admit we aren’t ones for fancy Valentine’s day plans. Usually a good burger or tacos is all I really want. Plus you don’t have to worry about making a reservation 2 months in advance at those kind of places.
I was inspired to make Avocado Enchiladas after having dinner on a work trip a few months back at Cantina Laredo, at least four of us ordered their Avocado Enchiladas and all agreed they were delicious.
I believe their’s also had artichokes, but I didn’t think it was a necessary ingredient.
You can throw these together for 2 or 20 people. I baked them in individual dishes for my husband and I to each have our own.
I was heading out to dinner the night I made these. He still got a tasty dinner and I was able to bake mine up for lunch the next day.
Scoop avocados out of skin and give a rough chop. In a bowl stir together avocado, lime juice, cilantro, onion, cumin, salt, and half of the cheese.
Spoon 1-2 tablespoons of salsa verde on the bottom of each baking dish (or use one baking dish for all four enchiladas). Fill all four enchiladas evenly, roll up and place seam side down in dish. Cover with ⅓ cup more sauce and remaining cheese.
Bake 15 minutes uncovered until browned and bubbly.
I made this soup back in early December, you know it has to be easy because cooking and I were not on very good terms at the time.
But I wanted a big bowl of soup and grilled cheese for lunch so I whipped this up.
It takes virtually no time to make and it involves very little prep work.
This soup was probably one of the only meals we ate at home the whole month of December. Cooking during the first trimester was hard for me. Even eating was difficult. Nothing sounded appealing. I was to tired to make anything. And my husbands idea of cooking was PB&J. I can tell you we ate one or two dinners of PB&J or cheese and crackers.
This recipe is so easy my husband probably could have made it!
I am always looking for easy holiday recipes. My job for our family Christmas dinner is always appetizers. I just love appetizers. For Christmas I usually start planning out what I’m going to bring weeks in advance, but during the holiday season we sometimes have impromptu get togethers with friends. In those cases it’s great to have a handful of simple holiday meals in the back pocket.
Gourmet Garden is my new favorite grocery store purchase. You can find them refrigerated in the fresh produce section, usually near all the herbs. For years my mom has been using their products, and now I know why. Rather than running out to my garden, that may or may not have parsley today, bringing it back in, washing it, chopping it, etc. You can just use a little bit of Gourmet Garden parsley, no chopping involved! You use Gourmet Garden products just like fresh herbs in a one-to-one ratio, no math skills required. They can also be used in place of dried herbs in a two-to-one ratio, 2 teaspoons of Gourmet Garden basil equals 1 teaspoon dried basil. I find the garlic especially handy. I am constantly chopping garlic, the convenience of the little tube of pre-chopped fresh garlic is a lifesaver. On Gourmet Garden’s website you are able to sign up for their newsletter which contains monthly recipe ideas, quick tips, and herb facts and you can also download a coupon.
This whipped goat cheese comes together in seconds in the food processor. I used a plastic bag with the tip cut off to pipe on the cheese because I was in a rush to get these out for everyone to enjoy. For a quick and casual get together with friends, try setting out a few easy appetizers and some wine. That is what I like to call stress free entertaining.
Herbed Goat Cheese and Sundried Tomato on Crostini
1 crispy baguette
4 oz goat cheese
3 tablespoons light cream cheese
1½ tablespoon Garden Gourmet Italian Herbs
7-8 sun dried tomatoes, thinly sliced
Preheat oven to 400 degrees. Slice baguette thinly on a diagonal. Arrange on baking sheet and bake for 4-5 minutes or until golden, flip an bake an additional 2-3 minutes. Let cool before spreading the cheese on.
In a bowl combine goat cheese, cream cheese, and Garden Gourmet herbs. Whip with hand mixer until thoroughly combined.
Spoon cheese into a plastic bag, clip off the tip and pipe onto crostini. Top with a thin slice of tomato.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
This post is sponsored by Gourmet Garden Herbs & Spices. All opinions are my own.
For the past few weeks I have been on a little bit of a brussels sprout kick. I purchased a huge bag at Costco and had fun coming up with different ways to enjoy them. This salad was one of my favorites! I like the softer crunch that the brussels give it. And with those toppings can you go wrong? I don’t think so.
Do as I say and not as I do, buy your pistachios shelled. Those things are a pain to shell when you just want to eat your salad.
I made this up for lunch for the husband and I and it really was quite filling and a lot of salad. This would easily feed four as a side salad. I wanted to bring it to Thanksgiving as our salad, but I had a hard enough time getting some people to eat Cauliflower Au Gratin
I had grand plans to post a bunch of “healthier” Thanksgiving recipes on here, but then I decided my kitchen reveal was more important, and those healthier Thanksgiving recipes got pushed to the week of Thanksgiving.
So just in case you still haven’t finalized your menu. I have this cauliflower and hopefully another recipe for you tomorrow. Nothing like last minute, right?
I have always been a fan of cauliflower, but it wasn’t until I made this dish that I fell madly in love with it.
Think Mac and Cheese, but with cauliflower. You whip up and easy cheese sauce and top it all with a crunchy coat of breadcrumbs. You could prepare this in advance and hold off on the broiling until right before you are about to serve your Thanksgiving dinner to heat the whole dish through.
I’m telling you, it was perfect.
This dish can easily be doubled or tripled if you have a big enough pan. The recipe below was enough to feed my husband and I for dinner, it will feed 4-6 as a side.
Thanksgiving is at my parents house this year with my Aunt and Uncle. There will only be 6 of us. Since I’m not big on turkey I’m planning to make a few veggie side dishes to fill up on. I’m doubling this recipe, because I know I will eat about half of it myself. I think it makes a good substitute for having potatoes at the table. I know my low carb friends will love this recipe.
In an overproof skillet (10") bring cauliflower, ½ cup milk and salt to a boil. Reduce heat, cover and simmer 5 minutes until cauliflower is tender.
Combine breadcrumbs and 2 tablespoons shredded cheese in a small bowl, set aside.
Whisk flour and 2 tablespoons milk in a small bowl, add to cauliflower mixture, cook until thickened, about 1 minute. Stir in remaining cheese, mustard, and pepper. Sprinkle with breadcrumb topping and broil until top is crispy and golden browned, 1-2 minutes
I’m a squash using fool this year. Low calorie, filling, and delicious it is my “meat” of choice this winter and I’m trying to think of every way in which to use it. I already have ideas spinning around in my head: enchiladas, soup, salads. Gosh I can’t wait to make all these delicious dinners.
This recipe is an adaptation from All You magazine and only has 276 calories per serving (in the original form, still pretty close with mine). I was just craving cornbread, which added a few calories to my dinner. Since my kitchen was still a disaster I opted for a boxed mix. It was an easy fix to make right in the pan you cook it in. You know I’m loving minimal dishes.
And as for the chili, the directions called for sauteing the peppers and onions. I skipped that step and just tossed it all in the crockpot (with a liner). The veggies were soft, but I still thought the chili was a little mild. My personal preference was to add more heat.
Anyone who says vegetarian/vegan meals can’t be filling needs a bowl of this chili. I topped mine with a small amount of shredded cheddar cheese, but leave that off for a hearty vegan dish.