ELOTE SALAD

May 25, 2020

Happy Memorial Day! Staying home? Perfect time to BBQ!
Having lived in Los Angeles from birth up to about three years ago, warmer weather reminds me sitting in its urban parks with sprawling views of the DTLA skyline and the sounds of the bells from street vendors hustling their goods. And if you have ever spent the afternoon lounging along Echo Park Lake, you know I am talking about: Elote.
Elote is an amazing and simple recipe of sweet corn mixed with rich seasonings making it the perfect savory snack. But, it’s not the easiest to share with friends and can be a bit messy. So, with summer creepin in I have made it into a grilled salad which is a perfect dish to BBQ at home or to be enjoyed on its own.

What You Need:

4-6 Ears Yellow Corn - Shucked (can use canned/frozen corn, too)
Mini Bell Peppers - sliced
1 Jalapeno - seeds removed, Chopped
A few thin slices Red Onion - Chopped (to taste)
Cilantro - Chopped
Crema Mexicana
Cojita Cheese
Salt
Pepper
Granulated Garlic
Oregano
Smoked Paprika
Chili Powder
Cayenne Pepper - optional

What To Do:

Heat BBQ to high.
Once the corn is shucked and all strings removed, lather each ear with a decent amount of butter, salt, and pepper.
Place each ear on grill and rotate until grilled to taste.
*If using canned/frozen corn - heat a skillet on high with butter. Sautée and brown until desired.

Let cool until easy to hold.
Carefully cut off kernels from corn with a sharp knife.
Add in cut vegetables and season to taste and stir till combined.
Add in crumbled cojita cheese to desired amount. (I suggest going light and then adding more if needed)
Drizzle in crema mexicana right before serving and stir again.
Garnish with additional cilantro, cojita, and chili powder.
Serve immediately!

MISO CAULIFLOWER FRIED RICE

June 3, 2019

Okay, okay. We all know cauliflower has been a thing for a minute and so has had cauliflower fried rice.. but have you tried it with miso? We have been obsessed with Red Shell’s Miso Dressing and have been looking for excuses to add it to just about anything I can.

In an effort to eat less grains, I thew together this simple dinner that only packed a lot of flavor and protein but it’s also low carb and very filing and is great for dinner and left overs for lunch the next day. I thew in my favorite mix of vegetables and adding a little miso and this easily became one of my favorites dishes.

What you'll Need:
Head of Riced Cauliflower
1lb Ground Turkey
1/2 Red Onion - sliced
4-5 Mini Bell Peppers -sliced
1 Zucchini - sliced
Hand Full Broccolini - chopped (Florets will work, too)
1 Jalapeño - chopped (optional)
2 Eggs - whipped
2-3 tbs Red Shell Miso Dressing
2 tbs Olive Oil - separated (or sesame/coconut oil)
Salt
Pepper
Garlic

What To Do:
Heat a 1tbs olive oil over med-high in skillet until hot and then add ground turkey. Cook until browned but not fully cooked. Remove and set aside in a bowl. Remove any excess water and fat in pan.

Add a bit more olive oil and heat until slightly smoking.
Add in sliced onion and a pinch of salt and stir and let cook sweating.
(I prefer sliced over diced with red onion - the longer strips give such good flavor.)

Add in additional vegetables in order of: peppers, zucchini, broccolini, jalapeño. Add a little salt and give everything a quick stir before adding in the next one.
Sautée until veggies are semi soft.

Add in cauliflower and mix together.

Continue to cook on med-high stirring occasionally until veggies are browning.

Whip eggs and add in. Stir until cooked.

Then finally, add in miso dressing and stir until well combined.

Allow everything to continue browning until desired .
Garnish with sliced scallion and enjoy!

For left overs this can be combined with sautéed spinach and an additional fried egg on top!

Serves: 6

Per Serving -
Calories: 245
Carbs: 12g
Fat: 14g
Protein: 19g

CHOCOLATELY-PEANUTBUTTERY BANANA BREAD

September 9, 2018

It's almost fall which means baking weather! Well, do you really need an excuse to make banana bread? Nah.
I made this bread a few weeks ago due to having too may over-ripe bananas laying around and brought some into work to share with my friends. They loved it and were asking me about the recipe and seeing how I haven't posted in what feels like forever (thanks home renovations), thought this would be a time. Thanks, Hannah & Casey, you girls are the best.

What you'll Need:
3-4 Ripe Bananas
1/3 cup melted butter
3/4 cup brown sugar
1 egg - beaten
1 tsp vanilla extract
1 tsp baking soda
1 tsp ground cinnamon
1 tsp nutmeg
pinch ground cloves
pinch of salt
1 1/2 c flour
Chocolate and peanut butter chips

What to do:
Preheat oven to 350
Smash bananas in a large bowel with a wooden spoon.

Mix butter into bananas.
Mix in sugar, egg, vanilla, cinnamon and cloves.
Sprinkle in baking soda and flour and mix as you go. Do not over mix.
Add in chocolate and peanut butter chips.
Pour into pan and bake for 50-60 min until the center is set.

Let cool and share with your friends.
As always, tastes better with some extra butter on top!