Corn Cakes with Chopped Tomato, Avocado and Cotija Cheese
Yield: 10 4″ diameter pancakes
2 cups corn, fresh or frozen
1/4 cup red onion, diced
1 cup cornbread mix
1/2 teaspoon baking soda
2 eggs, lightly beaten
2 tablespoon buttermilk
2 tablespoons grass fed unsalted butter, melted
1/2 cup fresh cilantro, finely chopped
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
salt and pepper, to taste
tomato, sliced (for garnish)
avocado, diced (for garnish)
or you can make a guacamole (for garnish) Click here for my guacamole recipe.
cotija cheese (for garnish)
1-2 tablespoons olive oil, for frying
Place 1 1/2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape pureed corn into medium bowl with the remaining corn kernels.
Add cornbread mix, onion, cilantro, baking soda, salt and pepper to the corn. Stir to mix.
Add the eggs, buttermilk and butter, and stir just to combine. Do not overmix.
Place a large skillet (I used a Flat-Bottom Square Skillet) over medium heat. Add just enough olive oil to barely cover the bottom, and heat over medium high heat.
Using ice cream scoop, scoop the batter into the skillet. Use spatula to flatten corn cake. Cook in batches of 4 to avoid overcrowding. Fry the cakes for 4-5 minutes until golden brown. Flip cakes. Using spatula to flatten corn cakes a bit more. Cook to golden brown. Note: it may not take as long on the second side.
Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes.
Serve warm topped with chopped tomato, avocado and cotija cheese.
Plate and serve warm with tomato and avocado and cojita cheese.
These corn cakes were a big hit in out household, so I made them again. This time, I served it with guacamole and cojita cheese.
I’m not sure when I first became acquainted with white truffle oil, but I love it! So when I saw it on the menu at the Four Seasons where we were staying in Carlsbad, I had to order them. And they did not disappoint! They served them with garlic aioli dipping sauce. I had them again the night before we came home just so that I could remember the taste because I wanted to re-create them at home.
I’ve made these three different times since we’ve been home and I think I’ve mastered the recipe. They are crisp and delicious. I decided to try and bake them rather than frying them like we had a the restaurant. Just a little healthier and maybe a few less calories. And while I like aioli sauce, I decided to use parmesan cheese which I absolutely adore. I hope you will try this recipe. If you do, I hope you will like them as much as my husband and I do.
Parmesan Truffle Fries
Yield: 4 servings
4 large Russet (or Idaho) potatoes
3 tablespoons extra virgin olive oil
3/4 cup loosely packed fresh grated parmesan cheese
2-3 teaspoons white truffle oil
1 tablespoon fresh flat-leaf parsley, chopped
Salt and pepper to taste
Preheat oven to 475º.
Slice potatoes into 1/2″ thick slices lengthwise. Then go back and cut each slice (again lengthwise) into 1/2″ wide sticks. Place evenly sliced potatoes into a large bowl and cover completely with hot water. Allow to sit for 20 minutes.
Using a pastry brush (or paper towel if you do not have one), evenly coat a large baking sheet with 2 tablespoons of the olive oil and set aside.
Drain potatoes and dump onto a kitchen towel. Using another towel, blot the potatoes dry. Make sure you take the time to be extremely thorough with it! Dry out bowl as well. Place potatoes back into the bowl and add the remaining tablespoon of olive oil along with the salt and pepper. Using your hands, toss the potatoes until evenly coated.
Arrange in a single layer onto the prepared baking sheet. Be sure they do not overlap, or they will just steam instead of getting crispy. Bake until potatoes begin to turn golden brown and start to crisp up (about 15-20 minutes). Using tongs, flip each potato wedge over and continue to bake for an additional 10-15 minutes until they are a nice golden brown and are crisp. Remove the fries when they are to your desired crispness.
Transfer to a paper towel lined plate to allow excess oil to drain off. Use another paper towel to gently blot some of the oil away. Place fries into a clean large bowl. Season with salt and white truffle oil. Gently toss until well coated. Gently toss in the parmesan cheese and parsley just before serving.
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Spicy Apple Cider Carrots
2 pounds carrots, peeled and cut on the bias
1/4 cup apple cider
1/4 cup orange juice
zest of 1/2 orange
1/4 cup organic brown sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon chili powder
2 tablespoons grass fed butter
Salt and freshly ground black pepper
2 tablespoons freshly chopped parsley leaves, for garnish
Bring a large pot of water to a boil over medium heat. Add the carrots to steamer basket. Cook for about 5 minutes until softened. Drain in a colander and set aside.
In a medium-size pot combine remaining ingredients, except the parsley. Bring to a simmer over low heat. Add the drained carrots and toss to combine. Simmer on low heat for 5 minutes to incorporate flavors. Transfer to a serving bowl, garnish with parsley and serve.
1 cup red quinoa
1 cup water
5-6 medium to large radishes, sliced
3-4 scallions, chopped
1/2 cup frozen peas, thawed
1/4 cup olive oil
juice and zest of 1 lemon
salt and pepper to taste
1 tablespoon of apple cider vinegar
Put quinoa in a bowl and cover with water and add 1 tablespoon of apple cider vinegar and soak over night.
When ready to prepare, rinse the quinoa well. In a medium sauce pan, sauté quinoa over medium-high heat in about a tablespoon of olive oil until dry and slightly toasted. Add the liquid, cover and simmer until cooked through, about 12-15 minutes. Set quinoa aside for 10 minutes.
In a small bowl, mix olive oil, lemon zest & juice, salt and pepper.
Once quinoa as set for 10 minutes, fluff with fork and put in serving bowl. Add radishes, peas and scallions. Add olive oil mixture and stir to combine. Serve hot to room temperature.
4 medium sweet potatoes, cut into chunks (I left the peel on, but you may want to take it off)
1/2 stick grass fed butter
1 banana, sliced
1 orange, zested and juiced
1 cup vegetable stock
1/4 cup brown sugar
1/2 teaspoon nutmeg
Salt and pepper to taste
Boil potatoes until tender, drain and set aside. Return the pot to the stove top over medium heat. Add butter and bananas to the pot. Cook bananas 5 minutes and add the juice of 1 orange to the pot, reserve the zest. Allow the juice to cook out, 1 minute. Add potatoes to the pot and the stock and sugar. Mash potatoes, banana, stock and sugar together until well combined. Season with nutmeg, salt, pepper and orange zest, to your taste. Mash to combine spices and serve.
Alternatively, instead of adding potatoes back to pot and mashing, put all ingredients in Vita-Mix and blend until desired consistency.
1/2 sweet bell pepper, finely chopped
1/2 medium onion, diced
3 tablespoons olive oil, divided
2 cloves garlic, minced
1/4 cup white wine
1/2 cup vegetable stock (or you can use chicken stock if you’re a meat eater)
1 teaspoon Herbs de Provence
3 cups cooked cannellini beans
1 handful of basil, chopped
In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, Herbs de Provence, and beans and simmer for 20 minutes.
Pour into shallow bowls and drizzle with the remaining olive oil and top with basil.
This also makes a great appetizer served over a grilled baguette. Enjoy!
We just returned from vacation and I haven’t had a chance to got to the grocery store. There was very little left in the refrigerator since I really try to plan food purchases and meal planning for the time right before our vacation. But I did happen to have a head of cauliflower that was still good. And Justine over at Full Belly Sisters just had a cauliflower party on her Facebook Page. People were sharing some really fancy recipes – ones that went beyond my thoughts. Well I decided to let loose and be creative and that is how this Roasted Cacao Cauliflower with Yogurt Dipping Sauce came about. I hope you enjoy.
1 head cauliflower, cut into florets
2-3 tablespoons of olive oil (you may need more or less in order to coat the cauliflower
1 tablespoon unsweetened cacao (I used Navitas Naturals Cacao Powder)
Pink Himalayan sea salt (I use Trader Joe’s brand)
Yogurt Dipping Sauce:
1/4 cup Greek plain yogurt
1/4 cup olive oil
2 garlic cloves
3/4 oz mint leaves (1 big handful)
5 sprigs of Thyme
cilantro leaves, small handful
juice of 1/2 a lemon
salt and pepper to taste
1 tablespoon toasted pine nuts for garnish
Preheat the oven 400 degrees
Place cauliflower florets on a baking stone. Drizzle with olive oil. Sprinkle sea salt on top and toss the florets gently to coat. Sprinkle the cocoa powder over the top evenly. Bake for 30 minutes.
Yogurt Dipping Sauce
In small skillet, toast pine nuts for about 5 minutes. Stirring occasionally. Set aside.
Put all the ingredients except the pine nuts in a blender. Puree until smooth. Sprinkle toasted pine nuts on top and drizzle with olive oil.
I wasn’t going to post this recipe because it is so similar to my Mediterranean Watermelon Salad. But since it’s the end of the summer, it’s kind of our last opportunity to get locally grown cantaloupe and cucumbers, I figured why not stretch out summer a little bit longer and make a Cantaloupe Cucumber and Feta Salad?
I wasn’t sure how this recipe would turn out, to be honest, but I’m glad I did. It’s so different and it makes a refreshing, light side dish for a heavier meal or it is perfect by itself as a light lunch or dinner (this is what I did).
Of course, it helps that I managed to pick out the perfect cantaloupe. Any recipe involving melon is only as good as the fruit you use! Last summer, a vendor at the Farmer’s Market taught me how to tell which melons were ripe and which ones weren’t and I’m getting good at it now. (The secret, in case you were wondering, is not thumping the side, but smelling the blossom-end. You might look like a crazy sniffing all the cantaloupes at the supermarket, but it works. Really!)
Cantaloupe, seeded and cut into pieces
1 red onion, diced
1 seedless cucumber, peeled and diced
1 heirloom tomato, diced (I used a green/yellow heirloom tomato)
4 oz feta cheese
1 lime, juiced
Salt and pepper to taste
Put cantaloupe, cucumber, and tomato into a bowl. Add in feta. Squeeze lime and toss. Add salt and pepper to taste.
This recipe was shared on Fit and Fabulous Fridays.
A few weeks ago I saw a post on A Bachelor and His Grill for Blueberry Pistachio and Goat Cheese Crostini. It was mouth-watering to say the least. The one big problem, the crostini. I’m gluten sensitive and haven’t been able to find a gluten free substitute for a French Baguette. Why, oh why, does life have to be so unfair? I’m thinking to myself, I have a gluten free English Muffin. It might not be as pretty but I bet it will taste just as good. So I made A Bachelor and His Grill’s recipe.
Yesterday was kind of a lazy Sunday for us. We went to visit a friend to see her new baby so when we got home I didn’t really feel like cooking. So, I’m in the kitchen looking for something quick but delicious to make, and all of a sudden I think peaches, pistachios, goat cheese. And what’s even better, I just picked up some parmesan bagel chips at the grocery store the other day. Whoohoo! We’re in business.
1 large peach, sliced and then halved
1/2 cup of raw Pistachios
6 oz of Goat Cheese
Glutino Gluten Free Parmesan and Garlic Bagel Chips
Fresh Thyme Sprigs
Salt & Pepper to taste
In a skillet over medium heat, dry roast pistachios, stirring regularly to avoid burning. It will probably take about 5 minutes to roast. Set pistachios aside allowing them to cool before serving.
Spread goat cheese over bagel chips. Top with peaches and pistachios. Sprinkle Thyme leaves on top. Leave some of the leaves on the sprig to garnish. Season with salt and pepper.
We had this for a light dinner, but this would also be great as an appetizer or side dish.
Zesty lime juice and lemon-y thyme are the key ingredients to creating this light and refreshing salad – no heavy mayonnaise to weigh it down. Made with the freshest ingredients; jumbo shrimp, avocados, corn, feta, and thyme tossed with some freshly squeezed lime juice and a touch of olive oil.
This will be a huge hit at your summer bash! Serve this as is for an appetizer, or over lettuce for a lunch or light meal. If you plan on making this ahead of time, you can combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them right before serving. This easily doubles for a large crowd.
You can easily adapt this to suit your taste by adding red onion, jalapeño etc.
1 lb jumbo cooked shrimp, peeled and deveined, chopped
1 hass avocado, diced
1 ear of corn, cooked and taken off of cob
1/2 cup of feta
2 limes, juiced
1 tsp olive oil
1 tbsp thyme, fresh
salt and fresh pepper to taste
In a small bowl combine lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl add chopped shrimp, avocado, and corn. Add lime juice mixture and combine all the ingredients together. Add thyme and gently toss. Adjust salt and pepper to taste.