Mexican street corn is a special treat- grilled corn brushed with mayo and sour cream, sprinkled with cheese and cilantro. This salsa brings that taste to your kitchen- and lightens it up a bit!
Mexican Street Corn Salsa Serves 6-7
4 ears corn, shucked Olive oil spray 4 green onions, chopped 1/2 cup chopped fresh cilantro 2 oz crumbled cojita cheese or queso fresco 1 Tbsp light mayo 1 1/2 Tbsp sour cream 2 limes, juiced 1/4 tsp salt
Preheat grill to medium-high heat. Spray ears of corn lightly with olive oil. Grill corn 5 minutes, then turn and grill for additional 3 minutes. Turn one final time and cook for 3 minutes. Remove corn from grill (there should be some char on the corn) and use a sharp knife to slice kernels from the cobs.
Place corn kernels in a bowl and place in the refrigerator to chill for 30 minutes. When chilled, stir in green onions, cilantro, and cheese. In a small bowl, whisk together mayo, sour cream, lime juice, and salt. Pour dressing over the remaining ingredients, toss to coat, and place in the refrigerator for 30 minutes prior to serving.
Serve on top of your favorite tacos, or with chips as an appetizer.
Nutrition Info per 1/4 cup: 119 calories, 5 g fat, 5 g protein, 19 g carbohydrates, 3 g fiber
Are you making something special for the momma in your life this weekend? Brunch is always a great option- who doesn't love to brunch?
These quick and easy (promise) scones have Greek yogurt in them to keep them soft and moist. Oh, and it keeps them on the lighter side and boosts their protein content as well!
Greek Yogurt Chocolate Chip Scones Makes 16-18 scones
2 cups all-purpose flour 1/4 cup white sugar 2 tsp baking powder 1/2 tsp baking soda Dash salt 1/4 cup cold butter, chopped 3/4 cup nonfat plain Greek yogurt 2/3 cup mini chocolate chips
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add butter and use a pastry cutter (or your fingers) to combine until a coarse sand-like dough is formed. Stir in Greek yogurt and mix until slightly moistened. Add in chocolate chips and fold until incorporated.
Use your hands to knead the dough 4-5 times in the bowl (incorporate any dry bits in the process). Remove ~3 Tbsp dough and roll into a loose ball. Place the dough onto the parchment paper, then flatten to a 1" thick circle. Repeat with remaining dough.
Bake for 10-12 minutes, or until set and golden brown. Remove from the oven and allow to cool entirely before serving or storing in an airtight container.
Greek salads, loaded with healthy fats, can be an easy and satisfying dish to toss together. This is a little twist that adds a bit of "fancy" to it. Bring this to your next picnic!
Greek Salad Cups Serves 6-8
2 heads butter lettuce, washed well and leaves removed 1 pint cherry tomatoes, halved 1/2 red onion, coarsely chopped 1 cucumber, seeded and chopped 4 oz sundried tomatotes (in oil) 4 oz pitted kalmata olives, halved 2 oz crumbled feta cheese 3 Tbsp red wine vinegar 1 Tbsp fresh lemon juice 2 Tbsp olive oil 1/2 tsp dried oregano 1/2 tsp garlic powder 1/2 tsp salt Dash ground black pepper
Combine all ingredients, except for lettuce, in a large covered bowl. Allow to marinate in the refrigerator for 2-4 hours prior to serving. Note: if olive oil turns solid, allow mixture to set at room temperature for 20 minutes prior to serving.
Serve salad in butter lettuce leaf "cups".
Nutrition per 1/2 cup mixture: 84 calories, 7 g fat, 2 g protein, 4 g carbohydrates, 233 mg sodium
A few months ago I was asked if I would be interested in trying some olive oils that have a unique spin to them.
Pomora Olive Oils is a company that was created to give consumers more direct access to olive oils produced with more traditional methods to give a really great product.
How it works, is you "adopt" an olive tree from a farmer (in Italy). You then receive quarterly shipments of the olive oil produced from that tree!
It's a really fun concept and give you the chance to incorporate something really special into your kitchen.
do use olive oil frequently in my meal preparations (as I am sure you
know). It's a versatile oil with the health benefits of monounsaturated
fats. I readily admit that I really have never taken the time to taste different olive oils (without added flavors). But this opportunity was not one to waste!
So, I served up one of our favorite, easy, weeknight meals. Caprese that consists of sliced tomatoes, fresh mozzarella, fresh basil, and a drizzle of olive oil and balsamic vinegar.
I can honestly say that the difference in using the olive oils (I was sent two varieties) was incredible! The flavor was outstanding compared to what I usually stock in my cupboard. My hubby commented several times about how noticeable the taste was- mild yet detectable-- in my opinion something that you should have in an olive oil! You don't want to cover up the flavors in your meal, but accent them.
I encourage you to give them a try-- or gift them to someone whom would really appreciate having their own oil-producing tree!
Eating healthier is a lot easier when your choices have tons of FLAVOR! Often, we rely on salt, sugar, and fat to add flavor to our foods (processed foods get much of their flavor from these culprits). But you don't have to add those things to make food taste good!
This recipe is for my fajita seasoning- using ingredients that already exist in your cupboard! Those seasoning "packets" are often loaded with sodium, so save yourself the moolah and make your own!
Homemade Fajita Seasoning Enough for one batch of fajitas to serve 3-4