OK, so I know corn is not a low carb veggie... however- I have a sweet spot at this time of the year for Jersey-fresh sweet corn. It's something I have never deprived myself of when it is in season. I follow a low carb diet but when it comes to a fresh veggie, like corn that when it's in season it is delicious- I will definitely indulge! Plus it's not a whole cheesecake... it's a piece of corn! I have to remember to live a lil! Living in New Jersey all my life has really spoiled me. We have amazing corn that grows in every field surrounding my house. Even the house we just bought in Pennsylvania right over the Jersey border has fields upon fields of corn. This time of the year it is fresh and sweet and perfect for this recipe. Since corn is not low carb I had to make sure everything else that I was adding to it was. Fresh is always best and I have a way to add some Mexican flavors to spice up a cob of corn. Believe me, butter and a sprinkle of salt are are great but this is a different take on a summer veggie favorite! I brought some bold flavors and some Mexican spices to create a great appetizer or side dish to add to your fiesta. We all know how I feel about cilantro- yuck! But for those of you who like it, chop it up and sub it for chives!
Fiesta Corn on the Cob - serves 2
2 ears of corn, husked
1 Tbsp olive oil
1/4 cup plus 2 tbsp mayonnaise
Zest of 1 lime
Juice of 1/2 a lime (about 1 Tbsp)
1/4 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
1/2 tsp garlic powder
1 Tbsp butter
1/4 cup queso fresco (or shredded mozzarella cheese)
2 Tbsp chopped chives -or- cilantro
Lime wedges for serving
Preheat the oven to 375 degrees. Then heat a grill pan to medium high heat. Drizzle 1/2 tbsp of olive oil on each ear of corn and spread around with your hands. Place on the grill pan rotating every few minutes until grill marks brown up the corn. While the grill does it's job assemble the topping for the corn. In a small bowl combine all the mayo, lime zest, lime juice, salt, pepper, chili powder, and garlic powder. Mix well and set aside.
Once the corn is lightly charred, tear off 2 squares of aluminum foil. Place each ear of corn on their own foil square and top each one with half of the topping mixture. Roll the corn around to coat it then top each ear with half of the queso fresco cheese. If you cannot find this cheese just sub mozzarella!
Wrap up each ear of corn into it's own pocket leaving the top open just a little but to let out the steam.
Pop 1/2 Tbsp of butter into the opening at the top of the pocket then place each foil wrapped corn on a baking sheet and bake for 10 minutes.
Once the timer is up, open up the foil packet and top with fresh chives or cilantro and a squeeze of lime juice!
I love tacos...more importantly, I know I am not alone. However, low carb means I have to skip out on the shells. So I thought why not morph these flavors into something else entirely? My favorite part about tacos in general is that everyones tacos are different. You can top them with whatever you enjoy most. I love dinners like that! Another dinner that comes to mind that includes multiple toppings is chili. So my brain gears started turning and I thought, hey- why not combine the two into a chill bowl filled with taco flavors and assorted toppings? Well I know you will be thanking me because not only is this an amazing combination of flavors but it can be assembled quick for a really fun dinner experience! I actually set up a little taco bar for Jason and I when I make this. I fill bowls with chopped up toppings then as soon as the chili is ready - which only takes about 15 minutes- we can just go right down the line and add to our heaping piles of taco meat goodness with whatever toppings we want! Even the chili ingredients are customizable to whatever you have or like!
15 Minute Taco Chili: Serves 3-4
1 lb ground meat- You can use beef, chicken, or turkey (however you like your tacos!)
1 bell pepper, diced -any color you prefer
1 onion, diced
1 clove garlic, minced
1 can diced tomatoes with green chilis including the juice
2 cups of kale, shredded into bite size pieces (optional)
1 cup cheese, you can use cheddar, jack, pepper jack, or some store have a "fiesta blend"
Taco Seasoning- make my homemade version here!
To start brown up your meat and pour off the excess grease. Over medium heat add the onion, garlic and pepper to the browned meat. Stir them around for 2-3 minutes until the veggies soften. Then add in the taco seasoning. I usually add in about 2-3 tablespoons. Mix this around to coat. Then add in the diced tomato can and then fill the can 1/4 of the way up with water to loosen stuck tomatoes and get the extra juice out of the can and add that to the skillet. Stir this around and let it bubble up for about a minute then add in the kale. Stir and allow the kale to wilt down. Once the kale is wilted turn the heat to medium low and top with the cheese. Cover the pan for another minute until the cheese melts. Then it's ready to serve! See below for some of my toppings ideas!
Taco Tips:
-Use any kind of ground meat that you have or prefer. Thats the beauty of this quick chili, it is versatile too!
-I have made this dish with and without the kale. Surprisingly when I made it without the kale Jason was asking where it was. Believe me, it was shocking! If you do add it, I do recommend that you cut it into bite size pieces that way it doesn't get too stringy. If you don't like kale, use spinach!
-Taco seasoning- once I hade my own I have never purchased it never again. I love making my own spice mixtures. I double the recipe and keep it sealed in a mason jar in my pantry! Get MY RECIPE!
-Now, the cheese... use whatever you prefer! I listed some of my favorites above but it can be whatever you want as long as it's shredded!
-Toppings!!!
More cheese.. yes please!
Black olive slices
Sliced jalapeños
Avocado slices
Taco sauce
Sour Cream
Salsa
Guacamole
Diced raw onion, red or white!
Oyster crackers
Scallions
I know I say all the time that one dish is my favorite and then a few days later I say another dish is my favorite but I'm serious this time... this zucchini salad is my favorite! ha! How could you not love a side dishes that combines fresh veggies, fresh chopped herbs, nuts, cheese, olive oil and... balsamic glaze!? It already sounds good, doesn't it? Do I have your attention now? This dish is also great for entertaining because it can be served at room temperature and all of the ingredients can be prepare before hand so that once the veggies are grilled you can throw it all together and serve it whenever you're ready. Its a great way to use in season veggies and herbs too!
Brush both sides of the zucchini and eggplant with olive oil and sprinkle with salt, pepper, and garlic powder. Grill them until they have dark grill marks. Arrange them in a single layer on large platter. Sprinkle with the mozzarella cheese while they are still warm from the grill. Then top with pecans then chives, then basil. Sprinkle with more salt and pepper to taste then drizzle with about 1 tablespoon of olive oil. Then drizzle with balsamic glaze! If you are using vinegar use 1-2 tablespoons. Easiest way to serve this is with a wide spatula. Enjoy!
One of my favorite restaurants called Third and Ferry Fish Market makes an amazing coconut rice and I have been craving it for quite some time- I would order the grilled mahi-mahi covered with pineapple salsa all served over coconut rice- YUM! The best thing about this recipe is - I made this using no rice at all! Instead I used grated cauliflower and oh boy... it was amazing! It also keeps well stored in a tuber ware in the fridge. I just finished the last of it as I am writing this and it was just as tasty as the first night I made it! Pop it in the microwave, sit back and enjoy the flavors! If I would have known it would be this good on the first try of a new recipe I would have doubled it! The best part is, it's one of those recipes where I eat it and I literally think I'm eating rice. In a low-carbers life, what more could ya want?! The subtile flavor of coconut paired with fresh herbs is absolutely perfect. If you are looking for a side dish to accompany grilled fish, chicken or shrimp this is it! It's so versatile and light and summery that it will go with almost anything- OR eat it on it's own! Let me know what you think!
lil carb Basil Coconut Rice- Serves 4
Sauce:
1 13.5 oz can Coconut Milk- unsweetened (check the carbs)
2 Cups fresh Basil Leaves
1 small garlic clove
3 Tbsp Jarred Jalapeño Slices
3 Tbsp Butter
4 Scallions, sliced - separate the white and the green
4 Cups cauliflower, grated (about half a large head)
Salt n Pepper to taste
Start by pureeing the 3 sauce ingredients along with 1/4 tsp of salt in a blender for 30 seconds.
**If the mixture is over-blended the coconut milk will separate- so be careful and keep it to a 30 second blend.
Set that aside.
Melt the butter in a saucepan over medium-high heat. Add the scallion whites and sauté for a few minutes. (the smell at this point is intoxicating. Nothing better than onion n butter smell- to ME anyway! When I look at that picture above, I can actually smell it!) Next, add in the cauliflower, coconut milk puree, and an additional 1/2 tsp of salt.
Bring this mixture to a simmer and mix often. Once it is bubbling turn the heat down to medium low and cover with a lid. Let this continue to cook and reduce the sauce for about 20 minutes. I stirred at 10 minutes and 15 minutes into cooking time.
Since it's cauliflower and not rice it will not soak up as much liquid but the puree will reduce down creating a thick sauce.
Once it is nice and thick stir in the scallions greens and season with salt and pepper.
Watch me cook this amazing summer salad by clicking the video above!
Since we are right smack in the middle of the summer I wanted to share one of my favorite summer picnic salads. Raw veggies are the star followed closely by fresh picked herbs and a light summer dressing.
This salad is a great substitute for the traditional picnic favs- pasta or potato salad- even though those are amazing...they have tons of carbs. So I'm keeping it light with a low carb alternative! This low carb salad pairs well with burgers, hotdogs, grilled chicken, really any summer dish. Which is great because it can easily be made for a weeknight dinner as well as a potluck or a picnic! When I bring this broccoli salad to a picnic or a BBQ I always get complimented on how great it tastes and people always want the recipes so here it is!
lil carb Broccoli Salad- Serves 8-10
6 cups raw broccoli florets, cut into small bite size pieces
1 medium red or white onion, chopped small
1/2 cup sliced almonds, toasted
8 slices bacon, cooked and broken into small pieces
3 Tbsp fresh chopped chives
Paprika
Dressing:
1 cup mayo
2 1/2 Tbsp apple cider vinegar
juice of 1/2 a lemon
1/2 packet of Truvia or 1/2 tsp of your favorite granulated sweetener
Salt and Pepper to taste
Cook the bacon until it is crispy. Let it cool then break apart with your hands or chop into small pieces. Toast the almond slices over a medium low heat until the nuts are fragrant. Remove them from the heat and reserve.
Combine the broccoli, onion, almonds, and bacon into a large bowl.
In a separate bowl add all of the dressing ingredients and whisk to combine. Season with salt and pepper and pour over the broccoli mixture. Mix well and refrigerate for a few hours or overnight to get the best flavor! When you are ready to serve garnish with chives and a sprinkle of paprika.
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The broccoli and chopped onion really bring a seasonal freshness to this salad. The toasted almonds give an alternative crunchy texture and the creamy mayo dressing along with the fresh lemon juice marries all the flavors together.
Preheat the oven to 375 degrees. Then heat a grill pan to medium high heat. Drizzle 1/2 tbsp of olive oil on each ear of corn and spread around with your hands. Place on the grill pan rotating every few minutes until grill marks brown up the corn. While the grill does it's job assemble the topping for the corn. In a small bowl combine all the mayo, lime zest, lime juice, salt, pepper, chili powder, and garlic powder. Mix well and set aside.
