Matt and I love grilling. Well actually, he loves to grill and I love when he grills. My favorite thing he makes? Corn on the cob.
Sounds simple but boy, the way he makes it is truly addictive. It’s all about the spices and some TLC.
Ingredients:
Now for the recipe…
After husking the corn, place each one on it’s own sheet of tin foil. Drizzle with olive oil.
Add each of the spices and don’t be afraid to load it on depending on your preferences.
Rub it all in and wrap the corn up in tin foil, twisting the ends.
Place on the grill for ___ minutes.
Have a beer and wait it out. That’s what grilling’s all about, right?
Check the corn to make sure the kernels are nice a plump.
Picking out food for dinner during the summer is tough. It’s hot. Hot food doesn’t sound good. And I don’t want to stand over the stove.
Salad is the obvious, refreshing option, but I get bored of salad really quickly.
My mom’s Chinese Chicken Salad recipe is my favorite way to break out from the norm with an Asian flair.
Let me be the first to admit I don’t like zucchini. I love yellow and summer squash, but for some reason I’m just not a fan of the more widely used family member. So when I heard about turning zucchini into pasta noodles I poo-poo’d the idea immediately.
Fast forward a year or so and spiralizing came up again and I learned you can also spiralize other vegetables.
I decided to give it a go.
I didn’t want to fully commit, so I went with the handheld SpiraLife but also bought a cookbook to get my creative juices flowing…plus I literally had no idea what to do with the noodles once I had them.
First recipe I tried? Zucchini noodles with bacon bits and cheese. The result was life changing.
LIFE. CHANGING.
I made 3 more noodle dishes before taking my spiralizing to the next level with this heavy duty hand crank. I have to say, if you want to try making veggie noodles…go big with the hand crank. It makes life so much easier. Plus, it’s quick and fun! I still can’t help but giggle when I pull the core out.
I’m still a beginner, but I’ve quickly learned that there are going to be a million ways to use my new spiralizer. But for now, here are 3 easy, delicious and healthy ways to spice up your veggie noodle dish.
Can’t wait to try out the whole vegetable section at Ralph’s! Next up? Beets.
For more foodie favs, check out my favorite recipes.
There’s nothing like a nice, perfectly ripe avocado. And please don’t tell me you don’t like avocado, or we can’t really be friends.
Just kidding. I do know people who don’t like avocado (and therefore guac…say what??), but I still think they’re crazy.
I like my guac flavorful, with a lot of lime and a bit of a kick. I don’t have very specific measurements for my recipe, since I think cooking is more of an art than anything and I like to taste as I go until I hit the perfect flavor. However, for this post I’ll give rough measurements on how I would make mine. BUT, with cooking you can change, add, and substitute whatever you like…and that’s half the fun. So take these ingredients with a grain of salt (in more ways than one) and alter them how YOU like.
Now for the recipe.
Ingredients:
Then it’s pretty simple. Cube and mash the avocado up in a bowl with the onions.
Add in the rest and stir until you reach the right consistency. I’d say I’m at a mid-chunk level where I don’t like it soft and creamy but I also don’t like it so chunky that you don’t taste each ingredient in every bite.
Happy medium.
Cubing the avocado – my favorite part.
Pre-mix with all of the ingredients
This photo displays best guac I’ve ever had. Not even kidding.
Claudette's Corner 