Mexican Street Corn

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Mexican street corn is the best corn on the cob ever! Make your own version of it at home it’s super simple.

Can you believe that there is only a few food trucks in the town I live in? For those of you that live in a city with food trucks, I am jealous and need to move asap. It’s kind of sad that this town called Fargo, ND has hardly any and I wish there was more. Food trucks are awesome. I’ve thought about opening up my own and buying a truck before, maybe someday. It’s a dream. Can you guess what it would be about?

There is a food truck here called Taco Bros located downtown in Fargo. If you’re from where I live, you must go there someday and try the Mexican Street Corn. It is too die for. I saw the cook in the truck dunk the corn in butter, probably clarified butter, and then it was slathered in mayo with some kind of red sauce. By the time I was done eating, there was corn all over my face.  Usually corn is sprinkled with Cotija cheese and I can never find that here, so I just used good old grated parmesan. That worked pretty well. I roasted the corn in the oven at 400 degrees for 10 to 15 minutes. You can even grill this corn if you like. I just didn’t feel like starting my grill up.

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Mexican Street Corn
 
Ingredients
  • 3 ears of corn
  • ½ stick of butter, melted
  • ¼ cup of a mayo
  • 1 tsp of chili powder
  • 1 tsp of Sriracha sauce
  • Parmesan Cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Bake corn at 400 degrees for 15-20 minutes.
  3. While the corn is cooking is cooking, mix the mayo with chili powder and Sriracha sauce. Melt the butter in the microwave.
  4. Brush the corn with the melted butter and then the mayo mixture. Roll the corn in parmesan cheese and eat!

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Chicken Fruit Salad with Poppy Seed Dressing

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I was at the lake cabin this weekend and found this wonderful Poppy Seed dressing in one of the fridges called Brianna’s Homestyle Poppyseed Dressing. WOWSAS! Is this salad dressing ever good.  Had it on some chicken, fresh spinach, and strawberries. I was so excited about this dressing, I had to add it to my grocery list and got it at the grocery store . All Natural Ingredients like the bottle says. Just vinegar, olive oil, poppy seeds, etc. No added extra junk like fillers. That is pretty awesome. Sure you can go ahead and make your own poppy seed dressing, but why, when you have this delicious dressing already made for you? If you plan on taking a drug test soon, do not eat this dressing by the way.

This salad dressing on fruit is to die for or on top of any kind of salad is great. I cut up some strawberries, peaches, and blueberries and topped it with some fresh parsley and I was in heaven eating this. I kind of debated on what to call this post since there were two different salads.  You decide which one to make or make both.

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This is the chicken salad I made. Just rotisserie chicken, blueberries, strawberries, peaches, spinach, and chopped almonds. YUM!

 

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Chicken Fruit Salad with Poppy Seed Dressing
 
Author:
Ingredients
  • 1 cup of fresh spinach leaves
  • 5 strawberries, sliced
  • ½ cup of shredded chicken
  • ¼ cup of blueberries
  • 1 peach, sliced
  • 2 tablespoons of sliced almonds
  • 1 bottle of Brianna's Home Style Poppy Seed Dressing
Instructions
  1. Prepare fruits and vegetables. Slice the strawberries and peaches. Chop the almonds. Layer some spinach on the bottom of the plate and top with all the rest of the ingredients. Enjoy this flavorful salad!
Notes
For the fruit salad with 1 peach, 1 cup of sliced strawberries, and ½ cup of blueberries the points plus comes to 3.

Not really sure if fruit still counts as 0 on the new program?
Nutrition Information
Serving size: 2 Fat: 7.7g Carbohydrates: 38.2 Fiber: 7.5 Protein: 2.9

 

Rainbow Fruit and Yogurt Parfait

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I’m 33 years old today. Just another year older to eat more bacon. ;) Tonight I’m celebrating by having friends over and having cake and ice cream, S’mores, a fire pit, and some drinks. It will be a load of fun.

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I decided to make something fun and colorful for my Birthday. I had this idea of making a fruit and yogurt rainbow parfait, and layer yogurt and fruit in a jar. I tried several times to make the layers look pretty too. Eventually, I just got fed up with it because the layers weren’t all even looking and decided to toss everything into a bowl. That worked out much better. This parfait/salad has strawberries, mandarin oranges, pineapple, kiwi, and blueberries on top and then some low fat vanilla yogurt and honey. Feel free to add in some granola to the layers. It’s a free country, do whatever you like! :)

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This one above almost worked. Almost!

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See what I mean by giving up? ;)

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Rainbow Fruit and Yogurt Parfait
 
Ingredients
  • 1½ cups of non fat vanilla yogurt
  • honey for drizzle
  • 2 kiwis
  • 1 jar of mandarin oranges
  • 1 jar of canned pineapple (or fresh)
  • 1 cup blueberries
  • 1 cup strawberries, sliced
Instructions
  1. Place a couple of strawberries on the bottom of a jar or glass and then top with yogurt.
  2. Repeat this step 4 more times with the orange, yellow, green, and blue layers.

 

Dorito Taco Salad

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Dorito Taco Salad is pretty similar to a walking taco, although it is in the form of a salad and topped with Catalina Dressing. Catalina dressing is perfect on top of this salad and you can serve the taco meat either warm or cold. My aunt always makes this and it is my favorite salad.

This weekend has been so crappy because it just rained. The sun didn’t come out and ruined a lot of plans. Especially food blogging related plans.  I was going to work on my garden and plant some flowers. I have decided I just want to have perenial in my garden and plant herbs. For the past couple of years, I’ve been planting tomatoes and cucumbers and just realized how I usually buy canned tomatoes or fresh at the grocery store.

Dorito Taco Salad
 
Ingredients
  • 1 pound ground beef
  • 1 head iceberg lettuce, torn into bite-sized pieces
  • 1 packet (1oz/28g) taco seasoning
  • 1 medium tomato, diced
  • 1 (12 oz) bag Doritos
  • Catalina dressing, purchased or from recipe below
  • 1½ cups cheddar cheese, shredded
Instructions
  1. Brown ground beef; drain fat. Toss with dry taco seasoning, and set aside until cool.
  2. In a large bowl, combine lettuce, tomatoes, and cheese. Right before serving, add the beef, Doritos, and dressing. Mix well.

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Homemade Ranch Dressing

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Homemade Ranch Dressing. Who doesn’t love ranch dressing? I put it on everything and dip it in everything. I especially love to dip Ranch Dressing in my chicken fingers that I get at Hornbacher’s at the grocery store for lunch. You can easily make it at home with just the right spices, some buttermilk, and some mayo. Doesn’t have to be mayo either, you could use greek yogurt even.

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Add in some buttermilk and mayo and stir.  If you don’t have buttermilk on hand, you can always use regular milk and add in a couple drops of lemon juice. Let the milk sit for awhile to let it get thick.

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Happy dipping!

Homemade Ranch Dressing
 
Ingredients
  • 1 cup Greek yogurt
  • ¼ cup milk
  • 1 tbsp fresh parsley, chopped
  • 1 tsp ground pepper
  • ½ tsp sea salt
  • ½ tsp dried dill
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ⅛ tsp dried thyme
Instructions
  1. Whisk the yogurt and milk together until well combined
  2. Whisk in the parsley, followed by the remaining seasonings
  3. Sore in the fridge in an glass jar for an hour to set before serving
  4. Shake the jar well before using
  5. Will last for at least a week in the fridge (will depend on the best before date on the yogurt)

 

Pineapple Gaucamole

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Made this really good pineapple gaucamole yesterday afternoon. If you’ve never had pineapple in gaucamole it is super good and you must try it if you like the two types of foods. In my gaucamole I added in a 3 avocados, 2 to 3 tablespoons of diced red onion (I don’t like a lot of onion in my guac), some canned pineapple, green onions, garlic, salt, and pepper. Of course, there is no cilantro in this gaucamole either, because Ben doesn’t like it. You could make this and my blender salsa for Cinco de Mayo tomorrow and have yourself a fiesta!

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I’ve been practicing shooting pictures in manual mode lately and I must say, it’s changed my photography a lot. Here are some pictures I took yesterday. I love our big window in the living room. That is where I take most of my pics. If not there, it would be outside in the patio.

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I had this pizza last night for dinner, it’s a frozen pizza but it doesn’t look like it in the pic right? ;)

I also tried making macaron cookies yesterday and failed yet again. *major sigh

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Pineapple Gaucamole

3 avocados

3 tablespoons of diced red onion

1/2 cup of canned pineapple chunks, diced into smaller pieces

3 tablespoons of green onion

2 teaspoons of minced garlic

salt and pepper to taste

1 teaspoon of lemon

Directions

Scoop out the avocado from its shell. In a bowl combine the avocado and the rest of the ingredients and mash them together. Serve with chips or veggies.

 

 

Blender Salsa

 

Blender Salsa

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Blender salsa might be THE BEST salsa and EASIEST salsa I’ve ever made.  Have you ever ate at Moe’s Mexican restaurant? It’s like a Qdoba Mexican Grill or Chipotle if you’ve never tried it before. They are known for their queso dip. I like their fresh salsas. This salsa almost reminds me of one of their salsas they have at their restaurant.  What I like most about this salsa is the only equipment needed to make this is a food processor/blender. No cooking on the stove top required. I’ll probably be bringing this to the lake this summer.

The first 3 ingredients you probably already have in your pantry too! Canned tomatoes and canned tomatoes with chiles.  I added in some cumin for some spice and then topped the salsa on top of some tostadas. I love tostadas. They’re an easy meatless meal to make and doesn’t require any use of pots and pans. Just warm the beans and shells in a microwave. :)

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My dog tried to get some too. :)

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Ingredients
  • 28 ounces whole or diced tomatoes
  • 1 12 ounce can diced tomatoes and chiles
  • 1 4 ounce can diced green chiles
  • optional: 1 jalapeño, seeded and finely diced
  • ⅔ cup cilantro, roughly chopped
  • juice of 1 lime (or more to taste)
  • ½ white onion, diced
  • ½ red onion, diced
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • salt + pepper to taste (for me this is about 3 teaspoons salt, 2 teaspoons pepper)

For the rest of the recipe, please visit Creme De La Crumb

Servings 10

Calories 25,  Fat 0.14g ,  Carbohydrate 4.67g , Fiber 1.6g, Protein 0.93g

Weight Watcher Points Plus: 0

 

Strawberry Pretzel Salad

 

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Happy Easter! Here is another great recipe to take to an Easter get together.

Re-posting this recipe! Going through some of my old recipes and taking new pictures for them. For some reason when I transferred my domain over some of my images from 2011 got lost in the transfer.

This looks like an easy recipe to make but with the jello being poured on top of the cream cheese mixture all the jello kind of just seeps to the cream cheese. It still looks nice though. No matter what happens to this recipe, I don’t think you can mess it up, and it will still taste good. If you want to lighten up this recipe use 1/3 less fat cream cheese,  light or no fat cool whip and less butter than what this recipe originally calls for! Your family will love it!

 

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Strawberry Pretzel Salad

Adapted from Paula Deen (via “Paula’s Home Cooking,” Food Network)

Crust:

  • 2 cups crushed pretzels (You want small pieces, but don’t pulverize them in a food processor.)
  • 3/4 cup melted butter
  • 3 tablespoons sugar

Filling:

  • 1 (8-ounce) package cream cheese
  • 3/4 cup sugar
  • 1 (8-ounce) container whipped topping

Topping:

  • 2 (3-ounce) packages strawberry gelatin dessert mix (you can use sugar free if you’d like)
  • 2 cups boiling water
  • 2 (10-ounce) packages frozen strawberries
  • 1 (8-ounce) can crushed pineapple
  • Whipped topping or whipped cream, to garnish

1. Preheat oven to 400 degrees F.

2. For the Crust: Grab a medium bowl, add the pretzels, butter and 3 tablespoons of sugar, and mix them together. Press this mixture into a 9 by 13-inch pan. Bake for 7 minutes. Set aside to cool.

3. For the Filling: In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate for at least 2 hours, until well chilled.

4. For the Topping: In a small bowl, dissolve the gelatin in boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

5. Serve slices with a dollop of whipped topping.

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I saw this posted at Ezra Pound Cake and thought it was weird that it had the word Salad in the title. It looked more like a dessert recipe to me. Whatever… that’s Paula Dean for you! I posted it on my facebook page and lot’s of people said that it brought back memories, of how their mom always used to make that salad. How come my mom never made me this salad?? Boooo hooo!!! :(

This recipe would be great to take to a pot luck for work, a baby shower, bridal shower, and heck even a family reunion! This was so yummy. Ben thought it could have used more pretzels in the crust and I agreed. Whenever I make this again, I’ll probably add 3 cups of pretzels. I did use light cool whip, light cream cheese, and half the amount of butter that the recipe called for.

Strawberry Pretzel Salad