Fancy Mexican Grilled Corn

Nothing can get better than fresh corn in the summer and fall.. and I certainly can’t get enough of it! After three consecutive nights of plain (but delicious) corn on the cob, I decided to switch it up. Mexican grilled corn seems to be pretty popular right now- with cheese and cilantro.. how can you say no!? This version was quite easy and soo decadent. We ate these with our portabella burgers from a while back, and they definitely stole the show. Enjoy!

-Jillian

• 4 ears of corn
• Juice from ½ lime
• 2 tbsps mayo
• 2 tbsps sour cream
• 2 tbsps grated parmesean
• 1/2 tsp chili powder
• 2 tbsp chopped cilantro

Remove silky bits from corn and soak for 20 minutes to prevent leaves from burning.

Combine mayo, sour cream, and lime juice. Grill corn for 20 minutes or until tender and crispy. Slather on sour cream mixture, sprinkle with chili powder, parmesean, and cilantro.

Oat Flour Banana Bread (Gluten Free)

This recipe is perfect for fall! Low sugar and gluten free so you don't have to feel guilty for the second (or third) slice. Made with oat flour so its extreme high in fibre and keep you full longer then you usual slice of loaf! I will definitely be making this again!
- Sarah

Ingredients:

3 cups oatmeal (use gluten-free oats)
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 very ripe bananas mashed
1 tablespoon olive oil
⅓ cup brown sugar
1 teaspoon pure vanilla extract
⅔ cup chocolate chips (I used milk chocolate)

Pre-heat your oven to 350. Using a coffee grinder or a blender, grind/blend 2 cups of the oatmeal to make oat flour. Sift flour, oats, baking powder, baking soda, and salt together. In a separate bowl, combine mashed bananas, oil, sugar, and vanilla extract. Mix wet and dry ingredients together, and fold in chocolate chips. Pour mixture into a sprayed loaf pan and allow to cook for 30 minutes! 

Grilled Mushroom Tacos (Gluten Free and Vegan)

I think I am suffering from mexican food withdrawal. Options are limited where I live (aka. Taco Bell is my only option). I have been longing for some spicy mexican quinine! These tacos were a perfect dinner following indulging in some chips and gauc! ...all that was missing was a salted cucumber margarita!
- Sarah


Ingredients:
- 3 portobello mushrooms
- 1 tbsp olive oil
- 2 cloves of garlic
- sprinkle of chilli flakes
- 1 cup arugula
- 1 red pepper
-1 tbsp chopped red onion
- 6 small corn soft tacos
- 4 tbsp salsa
- salt and pepper to taste
- lime wedge

Marinate the mushrooms in olive oil, garlic and chilli flakes. Grill the mushrooms and peppers for about 10 minutes on high heat. Once done, grill the soft tacos for about 20 seconds (too long will make them harden). Assemble the tacos with the remaining ingredients and enjoy!!

Chicken and Black Bean Burritos

Last night I was craving something Mexican-style. There are tons of places at home in Knoxville that do this really neat combination of Mexican-meets-foodie, using ingredients like swiss chard or portabellas in their burritos! I decided to channel this using goat cheese and spinach in mine, as well as using corn rather than flour tortillas to wrap them up! They get deliciously crispy in the oven but definitely need a toothpick or something to keep them together until they are cooked!

• ½ cup uncooked brown rice
• 1 can back beans
• ½ cup frozen corn
• 1 clove garlic, minced
• ¼ cup cilantro
• ½ red onion, sliced
• 1 red bell pepper, sliced in strips
• Boneless skinless chicken breast
• Cumin and chili powder, to taste
• 1 cup baby spinach
• ¼ cup goat cheese
• 2/3 cup low sodium salsa
• 6-8 corn tortillas

Prep work: Cook brown rice according to package directions. Rub chicken with olive oil, sprinkle chili powder and cumin over. Bake at 350 for 45 minutes or until cooked. Let cool, then cube. Saute bell pepper and onion over medium heat in olive oil. Thaw corn, add to pan with black beans, cook for 5 minutes over medium heat until warm, add garlic and 1 tbsp of the cilantro.

To assemble, add brown rice, bean mixture, onion mixture, chicken, spinach, goat cheese, and salsa to each corn tortilla (So much deliciousness!!). Roll up and hold together with toothpick. Top with small amount of salsa, then bake at 400 for 20 minutes or until heated. Remove toothpicks, and serve with cilantro and sour cream on top. Enjoy!

Honey Seared Salmon with Coriander Noodles

All summer I was bragging to my friends about moving out to Vancouver, particularly about all the fresh seafood I would eat! Being here, I keep forgetting to cook it! I guess since it is not a huge part of my current cooking repertoire I just haven’t thought about it too much.. You would think seeing the ocean every day would be a reminder..? Anyways, my aunt and I have made a new goal to cook seafood at least twice a week! It is so healthy- and living on a coast it is hard to pass up the freshness. My aunt cooked this delicious meal for us last night and OMG it was so good. Donna Hay is one of her favourites, and I can see why with this amazing recipe! Enjoy!

-Jillian

Salmon:

2 salmon fillets

2 tbsp honey

cracked black pepper

Noodles:

1 package rice noodles

1.2 cup coriander leaves

1/3 cup shredded mint leaves

1/3 cup basil leaves, halved

2 zucchinis, shredded

1 tbsp lime juice

2 tbsp soy sauce

2 tbsp honey

2/3 cup roasted tomatoes (optional)

Cook noodles according to package directions, drain and let cool. Combine noodles with coriander, mint, basil, zucchini, tomatoes, lime juice, soy sauce and honey.

Cut salmon into 2 cm wide strips, toss with honey and pepper. Heat in a non-stick frying pan over high heat for 1 minute on each side, or until honey is golden. 

Zesty Veggie Skewers

After stumbling home at 3 am the night before.. Sunday night dinner called for something easy but delicious. I was motivated to do something greek-style since I bought some amazing tzatziki, pita and hummus the day before at a local greek store (Parthenon, anyone!?). Veggie and chicken skewers seemed to be my best option-

These marinated skewers are so crazy delicious, but the marinade is just too easy! I can't believe I am actually posting this on the blog. I am slightly embarrassed.. but it is just too good to keep to myself! My family in Manitoba always makes these veggies when I come to visit- They marinade all day and get soo flavorful! Maybe eventually I will come up with a more healthy version of this marinade, but for now, here it is!!

Jillian

• 1 zucchini, sliced 1/2" thick
• 1/2 red onion, quartered and separated
• 1 red bell pepper, 1-2" cubed
• 1 green bell pepper, 1-2" cubed
• 2 cups mushrooms, whole
• Zesty italian dressing (AH!!)
• Wooden skewers

Add all veggies to a big bowl or ziploc. Pour in enough dressing to coat thoroughly. Let marinade for at least 2 hours but up to a day! Soak skewers in water for at least 30 minutes to prevent burning, and stack veggies on the skewers. Grill to desired tenderness, enjoy!