Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Friday, April 9, 2021
Recipe - Mexican Corn on the Cob
Corn on the cob is one of my favorite warm weather treats. I love it on the BBQ, in the oven, buttery or spicy. As long as I have my floss at the ready, I really could eat it all the time. When I found this super easy recipe for Mexican corn on the cob, I decided to try it for myself , thank you Damn Delicious, you've done it again!
To get started, keep preheat your oven to 350 degrees and throw your corn in, husks and all. Cook for about 45 minutes or until tender.
With the husks and weird stringy things husks leave behind all removed, it is time to get your assembly line ready: butter, chili powder, cilantro, cheese and lime juice.
Rub on as much butter as your little heart desires. I like to rub it on and let it pool on my plate for good measure.
With the butter sinking in to each kernel, go ahead and sprinkle on the chili powder to your taste and sprinkle on some cilantro...
The grated cheese...
Then pour on the fresh lime juice...
Serve and eat immediately. The hot, tangy, cheesy flavors are too much, each bite leaves you wanting more!!! Serve as a side for your favorite Mexican meal or eat it as the main event. Either way, it is sure to please.
What are your favorite corn on the cob recipes? Have any that are worth trying this summer?
Strive to thrive,
Em
Wednesday, June 12, 2019
How to Sneak in Veggies to your Littles - Smoothie Pops!
When the boys were younger they ate everything. Broccoli by the bushel, spinach scrambles, zucchini tacos; I mean allll the veggies.
Then that sassy toddler switch went on and they got annoyingly picky. These days it seems as though they have a sixth sense of my veggie sneaking and can locate exactly where I hid it...yes they even found the ninja'ed broccoli hidden in their pesto sauce..ugh!
As a veggie lover myself I always worry that they aren't getting enough of that colorful, healthy goodness. They will eat almost all fruit, but something about vegetables they just will. not. do. RUDE!
Of course, I will not tolerate this and I knew a sure fire way to sneak in loads of greens was in a tasty smoothie. I loaded them each up with some green goodness, hid it in an aluminum cup and I was in business! My smoothing game was strong for what seemed like forever...and then that Clarkey-Puss started to boycott those as well. What the heck was I going to do now?!
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| The picky Puss himself enjoying his smoothie pop poolside! |
Then it dawned on me, popsicles! These fun treats are always welcomed by the boys and since So Cal is basically an endless summer, they are the perfect post-rest time, afternoon snack. I can load them up with greens, fruit, protein powder and they are so elated to be getting a popsicle they woof that thing down and beg for more...now that is a #mommywin for sho!
I knew I needed some molds and grabbed these BPA free, drip catching, large Mamasicle popsicle molds from Amazon and am truly obsessed. Plus, their website has gaggles of recipes for the whole family to enjoy...even wine pops for mommy...YES!
While you can pretty much add whatever you want to sneak past your littles tastebuds, my daily recipe is easy and welcomed each and every day. HORRAY!
It's so easy, it's too easy. Grab your ingredients (whatever they may be), blend, pour and freeze!
SO many nutrients, SO much plant based protein (if you too have vegetarian babies, these are insanely loaded with the greens/powder/yogurt combo) and SO tasty!
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| Greens first... |
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| Blueberries are great to add as they hide ALL the green color and are full of antioxidants... |
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| The sweet fruit completely hides those bitter greens... |
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| Extra boost of protein... |
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| DONE! |
Fill them up, pop on the top and that is it. You have made a super healthy, super tasty, kid friendly snack you can feel good about giving your littles...especially when they demand seconds.
Summer is in full swing Thrivers, so let's get popsiclin' and sneakin' in those greens...ha, and those littles thought they couldn't be outsmarted...
Strive to thrive,
Em
Tuesday, April 9, 2019
Recipe: Banana Bread
I have a pretty serious obsession with my Geena. She is the most beautiful angel on the planet and the mother to my mommy which by default makes her the mother of a Saint.
My earliest and best memories are being saddled up to the bar of her kitchen. With my bestie right next to me, (my Poppa) we would watch as this stunning creature with white hair made our food to order at, as I like to call it, the "Geena Cafe".
Aside from her world renowned chocolate chip pancakes, she has never made a batch of banana bread I didn't like... well, she did once put nuts in it, which was exactly what she did, NUTS!
Since forever, I have stolen her recipe and now make at least at batch a week for my brood. I have adjusted the recipe over the years using vegan butter or cutting part of the sugar, it always ends up being the same amount of delicious. Whether loaf or muffins, this recipe is must have for the busy and treat loving Thriving Wife/Mommy.
So since you Thrivers keep asking for it...here it is!
Mix together the first four ingredients, "the wets".
Then add "the drys", one cup of flour at a time and the baking soda of course.
Throw in your chocolate chips and mix one last time.
Using a greased loaf pan or muffin liners and transfer the mixture. We have been doing A LOT of muffins lately.
Bake at 350 for 30-ish minutes for muffins or 1-1.5 hours for a loaf.
When the edges are golden brown and a toothpick comes out smooth, remove and cool. Trust me, you will smell it when it is ready. YUMMMMO!
Quietly eat one before your kids come in demanding to try one as you politely lie and say they aren't cool yet, which is actually kinda true since you did just burn your tongue woofing one down.
Share with everyone else the next morning and know you won't get your hard working hands on another one until the next batch which will be in a few days anyway.
Well, there you have it! So easy, so tasty and so worth making weekly!
What is your favorite muffin/loaf recipe?
Strive to thrive,
Em
Wednesday, February 20, 2019
Recipe - Sweet Honey Cornbread
Grab your ingredients...
Preheat your oven to 400 degrees and spray down an 8-inch pan with cooking spray.
Melt your butter in a large bowl and prepare to add your "wet" ingredients (milk and egg)
Whisk all the "wets" until well mixed.
Next up, gather all your "dry" ingredients (cornmeal, flour, sugar, baking powder and salt) and mix together.
Take that lumpy batter and pour it into the pan.
Next up, heat that honey so it is ready to pour.
Cover the top of your bread with the sweet, sweet honey.
Bake for 20-25 minutes, until golden brown and a toothpick comes out smooth.
Now, it is time to enjoy! Serve next to a steaming cup of chili with all the fixins' and you are sure to stay warm this storm season!
Want to make it even sassier?
Throw in some jalapeños or green chilis!
What are your favorite rainy weather dishes?
Strive to thrive,
Em
Monday, February 18, 2019
Recipe - Vegetarian Chili
I absolutely love a piping hot bowl of chili with a side of cornbread on a cold day. With all the storms finally bringing some winter weather to So Cal, I knew the time had arrived to whip up a batch for the fam.
While most chili recipes call for all sorts of meaty ingredients, I of course skip all that and stick with veggies and lots and lots of beans. I also add in a spicy SOY-rizo to give trick my carnivore husband and not lose any of that yummy chili-ness.
I tend to like my chili with an even ratio of saucy to chunky. If you prefer one over the other just adjust your beans/tomato sauce ratio and you will be good to go.
Now, to get started, dice the bell peppers and onions and sauté in a large pan or skillet over medium heat.
Once they have cooked for a bit add the green chiles.
Let those tasty flavors meld together for an additional 5-10 minutes, then add the SOY-rizo.
Now, SOY-rizo tends to stick together, so do your best to break it up and move it around the pan to cook evenly, another 5-10 minutes.
Once your veggies and 'rizo are cooked evenly, take them off the heat and set aside.
Meanwhile, drain and rinse your beans, dump them in a large pot over medium-low heat.
Next, add in the tomato sauce.
Lastly, add your chili seasoning. If you are using a pre-packaged one, great. If you are making your own ( I use the seasoning my Magical Aunt B makes - 2 parts McCormick Taco Seasoning, 1 part Aromatica Organic Garlic Pepper, 1 part Kirkland Organic No-Salt Seasoning) add 1/4 cup or more depending on what you like.
Give all your ingredients a good stir and let cook for 15 minutes on medium-low heat. Then, switch it over to low (simmer) and let it continue to cook, stirring every ten minutes or so.
As with most tasty pot recipes, the longer they cook, the better they taste. I typically let mine cook at least two hours so all those delicious flavors have time to emerge and blend together.
When it is eatin' time, grab some of your favorite homemade cornbread (recipe on that to come soon), scoop up a bowl and top with cheese and sour cream.
Is there anything better on a cold day?! I think not.
Strive to thrive,
Em
Wednesday, May 16, 2018
Recipe Rave Review: Sweet Crock-Pot Cherry Delight
Summer always brings out my sweeeeeeet cherry pie tooth. While I love a good slice of ooey, gooey pie, when I was flipping through my trusty Crock-Pot cookbook and saw this easy recipe that was sure to meet all my cherry needs!
All I did was melt the butter, mixed it with the cake mix, put it on top of the cherry filling and BAM... pressed start. It was just too easy. Perhaps not the most healthiest of choices, but come on, every once in awhile is just fine!
I let it cook on low for four hours and kept checking to see when that cake had cooked. As the cherry delight finished up, I whipped up a batch of vanilla ice cream maker. Obviously it needed to be eaten à la mode! Soon it was time!!
I grabbed myself a sweet schoop and topped with two fresh dollops of ice cream.
Ooooooohhhhhhh yeah. Now that, that was on point. I strongly suggest if you want to fulfill that cherry craving on the fly and without the pie, give this quick and easy recipe a try! I had to hide it to keep from everyone scarfing it down in one sitting!
Strive to thrive,
Em
