Spicy Grilled Corn

This recipe is so simple and so tasty, I’m excited to finally be sharing it with you.  We’ve had a tradition all summer long… One evening a week we have dinner outside on the patio and it always includes grilled fish, a grilled vegetable and this grilled corn.  Better late than never, right?   Ok, now I have to come clean… This isn't really a recipe, but more of a loose guide.  You know, “a little of this & a little of that” type of recipe.  The best part you ask?  It’s totally customizable.  At our house, we like almost everything spicy and garlicky, so I used garlic powder and red pepper flakes.  If you’re not a fan of heat, you could just leave the red pepper off or use just a pinch.  If you don’t like garlic, you could use any dried spice or spice blend you like, such as Trader Joe’s 21 Seasoning Salute or lemon pepper.  Sprinkle the corn evenly with a light dusting of each of the spices.  If you have access to smoked salt, I highly recommend it, but plain salt would work well.  (Don’t be surprised if you find some smoked salt in the Trader Joe’s giveaway I’ll be hosting when I reach 100 google reader subscribers!  We’re at 95 now.)  Wondering what to do with leftovers?  I’ve got a recipe or two in the works.  Does Spaghetti Squash Enchilada Casserole with Spicy Jalapeno Chicken Sausage sound good (sneak peek at the end of this post)?  Stay tuned! 

What You Need:

4 ears corn, husks and silk removed

Garlic powder

Red pepper flakes

Smoked salt

Freshly cracked black pepper

Cooking spray or 2 tsp oil of your choice (I like garlic oil)

Foil

What To Do:

Heat your outdoor grill. 

Cut four pieces of foil that will be large enough to wrap your ears of corn in.  Place corn in the center of the foil and spray evenly with cooking spray or rub each ear of corn with a half tsp oil.

Sprinkle each ear of corn evenly with garlic powder, red pepper flakes, smoked salt and freshly cracked black pepper (or whichever spices you’re using). 

Wrap ears of seasoned corn with foil, making sure it’s tightly sealed like so.

Place corn on grill and cook for 12 - 14 minutes rotating them every couple minutes.  

Serve immediately. 

Serves 4

Print this recipe!

Bon Appétit!

Mary

Does this look good ?  Check back next week for the recipe.

Spaghetti Squash Enchilada Casserole with Spicy Jalapeno Chicken Sausage

Spicy Greek Grilled Vegetable & Orzo Salad

You’ll want to make sure you keep your orzo warm by not rinsing it after it cooks. Instead, I like to toss it with a half teaspoon of olive oil after draining it. When it’s warm, the pasta can better absorb the flavors of the vinaigrette. Now the trick with the olives, peppers and onions is to make sure that everything is the same size. The best way to do this is to quarter your olives first so you know what size you’re going to want your pepper and onion to be. Make this salad as spicy as you like by just dialing up the red pepper flakes. We like really spicy food, so I used a rounded teaspoon here. I recommend starting out with a half of a teaspoon and going from there, making it to suit your taste. Serve at room temperature for best results. If you didn’t feel like heating up your grill, you could sauté the onion and pepper in a teaspoon of oil over medium high heat for about eight minutes or until well browned.

What You Need:

½ lb orzo
1 red bell pepper, quarter – remove seeds & membrane
1 medium red onion, sliced horizontally in ½“pieces – leave skin on, it burns off on the grill
½ cup pitted kalamata olives, quartered
2 tsp fresh oregano, minced & divided
2 Tbs lemon juice
3 Tbs olive oil, plus ½ tsp
½ - 1 tsp red pepper flakes (to taste – I use 1+)
¼ tsp kosher salt & freshly cracked pepper

What To Do:

Cook orzo according to the packages instructions in well salted water to al dente. Once the pasta is done, drain and toss with ½ tsp olive oil to prevent sticking. Set aside.

While the pasta cooks, whisk together lemon juice, 3 Tbs olive oil, 1 tsp oregano, red pepper flakes, salt and pepper in a large bowl. Toss the warm pasta into the dressing, mix well and set aside.

Heat an outdoor grill to 400*. Over a medium high heat, grill onions and peppers until deeply browned on both sides. The time will vary depending on the thickness of your vegetables. Mine took about 15 minutes.

Cut grilled pepper and onion into ¼ “pieces. They should be about the same size as the quartered olives. Add vegetables, olives and remaining oregano to the pasta and vinaigrette – stir to combine. Serve at room temperature with additional red pepper flakes to pass at the table.

Serves 6

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**Edited to add: Here are the nutritional stats for 1 of 6 generous servings.**

Bon Appetit!
Mary

Peanut Butter Cup Protein Shake

As the weather warms up, all I want are ice cold shakes and smoothies as post workout recovery fuel. I recently discovered Trader Joe’s peanut flour and have been trying to find fun ways to use this product. A few weeks ago I was making a post workout chocolate shake and decided to toss in a little peanut flour and was in love with the nutritional stats as well as the flavor of this protein shake. So for the nutritionals… This shake boasts 34 grams of protein and 9 grams of fiber. It clocks in at 285 calories and just over 10 grams of fat. If you’re feeling sassy, you can add a couple handfuls of spinach. Sounds a little crazy, but trust me… you don’t taste the spinach, only peanut buttery, chocolaty goodness.

What You Need:

¾ cup milk
1 serving chocolate protein powder
1/4 cup peanut flour
1 Tbs unsweetened cocoa
1 heaping cup of ice
1 Tbs chia seeds (optional)

What To Do:

Combine all ingredients in a blender and process until smooth.


Serves 1

Bon Appétit!
Mary

Thai One On - Five Ingredient Crockpot Dinner

This Crockpot recipe is as simple as they come and needs only FIVE ingredients and FIVE minutes to prep. I like to call these types of recipes chop ‘n dump style. You may be wondering what the heck that means… Well, it means you chop… and then you dump it into your Crockpot. Fun, right ?? I used a bottle of premade Thai style red curry sauce as I didn’t have time to make my own. This literally came together in about 5 minutes, I kid you not. Turn your Crockpot to low and cook for 8 hours. If you’re not a fan of tofu, I think chicken would be fabulous in its place. Top with a little hot sauce, fresh cilantro and thinly sliced green onions if you have them on hand and serve over brown rice or quinoa.

What You Need:

1 lb extra firm tofu cut into ½” cubes
1 – 11oz bottle Thai red curry sauce (I used Trader Joe’s)
1 medium brown onion, ½” dice
1 medium russet potato or sweet potato, ½” dice
4 medium carrots, roughly chopped

What To Do:

Combine all ingredients in your slow cooker that has been sprayed with non-stick cooking spray and cook on low setting for 8 hours. It will seem like there's not enough liquid, but as the vegetables cook they will release liquid making a thick, gravy like sauce.  Don't add water or broth! Serve over brown rice with hot sauce, cilantro and green onion.



Serves 4-6



Bon Appétit!
Mary

Soba Noodle Pasta Toss with Edamame and Tomato

Don’t hate me, but it was about 76* and sunny today and I had to break out this oldie but goodie that I didn’t get to post about during the summer because all I am craving tonight is chilled salad. The day I created this recipe was an absolute scorcher! The hottest day of the year thus far… Coming in at an almost record high of 108* today. Cooking something hot was the last thing on my mind and I wanted something heartier than a salad. I dug around in the back of my pantry among the ‘I’m open, use me’ pastas and found some buck wheat soba noodles. I instantly knew that I was going to want this salad to have Asian flavors and some serious heat. What can I say…? I am a glutton for punishment. Although I used soba noodles here, whole wheat pasta (or whatever pasta or grain you like) would work well here. Same goes for the tomato. If you have plum, beefsteak, cherry, roma tomatoes, use those. This chilled vegan salad is packed with heaps of protein, antioxidants and fiber all while not heating up your already hot kitchen. What’s your go to meal when you don’t feel like something hot for dinner ?

What You Need:

3 servings – 6 oz soba noodles, cooked in vegetable broth according to package and drained
1 ½ cups cooked and shelled edamame
1 cup cooked red kidney beans, rinsed and drained (any bean would work here)
1 cup on the vine tomato (2 small), chopped
1/3 cup red onion (1/3 med onion), thinly sliced
¼ cup cilantro, chopped



Wisk Together for the dressing:
1 Tbs sesame oil
1 tsp soy sauce
1 tsp honey (or to taste)
Juice and zest of ½ lime
1 tsp sriracha hot sauce (or to taste)
¼ - ½ tsp freshly cracked black pepper (to taste)

What To Do:

Combine all ingredients in a large bowl and toss. Serve at room temperature or chilled.



Serves 3 as an entrée or 6 – 1 cup servings



Bon Appétit!
Mary