Mexican Street Corn Salad

Everywhere you turn these days there is a taco stand, a taco bar, a taco restaurant or a taco truck. And I am not complaining- bring on the tacos!! But one of my favorite things to order at these taco joints is the Mexican street corn on the cob. It is this delicious combo of mayo, cotija cheese and chili powder. I'm obsessed!! (Side note: do not order Mexican corn on the cob when on a first date- it's all sorts of embarrassing!) 

This weekend I decided to take the Mexican street corn OFF the cob and into a salad. The result was this delicious summer salad and it paired perfectly with these amazing grilled steaks my boyfriend made me on Sunday. Highly recommend this recipe- especially while corn is in season! 

Mexican Street Corn Salad 

Fridge:

1/2 cup scallions, thinly sliced

2 tbs cilantro, minced 

1 cup grape tomatoes, sliced in half

1/2 cup radishes, thinly sliced half moons

1/2 jalapeño, deseeded and minced- approx 2 tsp

1/4 cup mayonnaise 

1 cup cotija cheese, grated 

Counter:

6 fresh raw corn on cobs- kernels removed from the cob (approx 6-8 cups) 

Zest of half lime

2 1/2 tbs fresh lime juice 

1 garlic clove, minced 

Pantry:

1 1/2 tsp olive oil

3/4 tsp salt 

3/4 tsp chili powder 

Fresh pepper to taste 

Tools: 

Large mixing bowl

Small mixing bowl

Whisk

Medium sauté pan 

Wooden spoon 

Cutting board 

Chopping knife 

Measuring cups/spoons 

Heat the sauté pan over medium heat. Add the olive oil and when hot add the raw corn kernels. Cook for 10 to 15 minutes allowing the corn to get nice and toasty. You want color on some of the kernels. Add 1/4 tsp of salt and fresh pepper to taste and continue to cook, stirring every few minutes. Once they are cooked and some kernels are browned- remove from heat and allow to cool. 

In the small bowl mix together the lemon juice, lemon zest, garlic, chili powder, jalapeño, mayonnaise and 1/4 tsp of salt and pepper to taste. Whisk well and set aside to marinate for at least 20 minutes. The dressing can be made a day ahead to allow the flavors to intensify. 

In the large bowl mix together scallions, radishes, cotija cheese, grape tomatoes, cilantro, and cooled corn. Sprinkle with 1/4 tsp of salt and fresh pepper to taste. Pour the dressing on top of the salad and serve.

This makes a great side to a summer meal or you can put it on top of arugula and add some grilled steak or shrimp to make a healthy salad upgrade. Enjoy! Xo

Nesian Quinoa Bowl

I blame a lot of things on my Polynesian roots and one of them is my undying love of eating. This is a blessing and a curse.  I swear a Sunday in my home in Suva was filled with an hour of church service followed by ten hours of constant grazing. And we never have a standard protein, starch and veggie meal. We would make and eat it all-  from curries to roasts to vegetables of all kinds to starches to seafood- our Sunday feasts had everything. Polynesians know how to eat and eat well!! This quinoa bowl is my healthy tribute to my Nesian folks. It is my way of fitting in my Polynesian need for a variety of items and tastes- with the pineapple and shrimp combo that the islands are known for- but keeping it on the healthy side of life. I must say- this is dang good! Plus if you have leftover grilled veggies or summer vegetables to use up- any combo will work with this  tasty quinoa. This is truly a great healthy summer meal! 

Nesian Quinoa Bowl 

Fridge: 

12 oz shrimp, peeled and deveined- whatever size you prefer 

1 red bell pepper, cut into thick long strips

1 medium zucchini, cut into 1/4 inch thick strips 

1/2 small pineapple- cut into wedges- I grilled one per bowl (4 total) 

1 lime, sliced into wedges 

1 1/2 tbs cilantro, minced 

2 tbs Italian parsley, minced 

1/4 cup light cream 

Counter:

1 avocado, sliced 

1/2 medium yellow onion, minced 

3 garlic cloves, minced 

Pantry:

1 1/3 cups quinoa 

2 1/3 cups chicken stock 

2 1/2 tbs olive oil 

1/4 tsp chili powder

1/4 tsp cumin powder 

1 tbs balsamic glaze 

1 1/4 tsp salt 

Fresh pepper to taste 

1/4 tsp sriracha or hot sauce (optional) 

2 tbs toasted sunflower seeds (optional) 

Tools: 

2 medium bowls

1 medium pot with lid 

Wooden spoon

Fork 

1 medium sauté pan 

Measuring cups/spoons

Chopping knife

Cutting board 

Grill or oven 

Heat 1 tbs of olive oil in the medium pot over medium heat. Add half of the minced onion (1/4 of whole onion) and 1 minced garlic clove to the oil. Sauté for a minute or two. Then add 2 cups of the chicken stock, minced parsley and 1/2 tsp of salt. Bring the stock to a simmer and add the quinoa and turn the stove to low. Put the lid on top and allow the quinoa to cook for 15-20 minutes. Once water is fully absorbed, remove lid and fluff with a fork. Set quinoa aside. 

While quinoa is cooking- marinate the shrimp. In a medium bowl add 1 tablespoon of olive oil, minced cilantro, 2 minced garlic cloves, the remaining 1/4 cup of minced onion, 1/2 tsp salt, pepper to taste and the optional sriracha or hot sauce. Mix well and toss with the shrimp. Allow to marinate for 20 minutes or up to an hour before cooking. 

Heat sauté pan on medium to high heat. Once hot add the entire contents of the marinating shrimp bowl. Shrimp cooks quickly so stir frequently make sure all sides are being cooked evenly. After 1 minute on the stove- add 1/3 cup of chicken stock and 1/4 cup of light cream. Sauté everything for another minute or two and then remove from the heat. Set shrimp aside until ready to use. 

Preheat your grill to medium high or set your oven to 400 degrees. Toss the zucchini and red pepper with 1/2 tbs of olive oil, cumin, chili powder and 1/4 tsp of salt and pepper to taste. Mix well and throw on the grill- cooking each side for about 2 minutes or roast in the oven for 15 minutes. This can be done while quinoa is cooking. Remove from heat and set aside 

Mix the pineapple with the balsamic glaze and place on the grill- being careful not to burn it. The sugar in pineapple can cause it to burn easily. Sometimes it better to place the pineapple on a higher rack in the grill- away from direct heat. Grill for a minute per side. Remove from grill and set aside. 

Now that all the components of the quinoa bowl are cooked you can serve everything warm, as is or chill them until ready to serve. I had my cold because I made it a day earlier. To make the bowl- first add your cooked quinoa, then top with shrimp, grilled pineapple and vegetables, avocado slices, and sprinkle with toasted sesame seeds if you want. I squeezed fresh lime juice all over and went to town on this bowl. It was delicious! I hope you enjoy it as much as I did! Xo

Avocado Toast with Asparagus Slaw and Spicy Lemon Dressing

Growing up my mother served us avocado on toast with Italian dressing as a breakfast side or snack and it was a favorite of mine!! Especially when the avocados came from my Aunt Lydia's tree across town. So to see this childhood love become an actual restaurant trend (and you will pay $12 for it- say what?!?) is pretty cool. I usually eat my avocado toast with just plain sea salt or I serve it with salt, red pepper flakes and lemon juice. It's so tasty and simple. And after finishing my 10 day juice/life cleanse this week (success!!) I was in dire need of a recipe that would kick up healthy fats and greens while not compromising on taste. I highly recommend this for a delicious healthy lunch. Plus the salad topping can be made in advance and served as a side for another meal. Twofer! Get on it!

Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing 

Fridge: 

15 asaparagus stalks, ends removed and sliced thin diagonally (about 2 cups)

3 cups thinly sliced cabbage (I used savoy) 

1/4 cup grated carrots 

2 tbs cilantro, minced 

Counter:

2 ripe avocados

4 slices of thick hearty bread 

Juice of 1/2 lemon (approx 2-3 tbs) 

1 garlic clove

Pantry:

1/4 cup dried cranberries 

5 tbs olive oil plus 3 tsp 

1/4 tsp sriracha sauce 

Pinch of cayenne (optional) 

1 tsp honey 

1 1/2 tsp salt 

Pepper to taste 

Tools: 

Cutting board 

Chopping knife 

Sauté pan 

Measuring cups/spoons 

3 medium mixing bowls

Whisk 

Mixing spoons

Fork

Toaster or oven 

If using the oven- preheat to 325 degrees. 

Drizzle 1 tsp of olive oil over the 4 pieces of bread. Take the garlic cloves and rub all over each piece of bread, spreading the olive oil around. Set aside until ready to toast. 

Heat 2 tsp of olive oil in the sauté pan over medium heat. Mince the garlic clove. Add the garlic to the warm pan and sauté for 30 seconds before adding the asparagus slices and salt and pepper to taste. Cook, stirring frequently for about 4-5 minutes. The asparagus should maintain their vibrant color and be just under al-dente, slightly raw. Set aside to cool. 

In one bowl add the cabbage, carrots, 1 tbs of minced cilantro and cranberries. Mix well. Set aside. 

To make the dressing: whisk together lemon juice, honey, sriracha sauce, optional cayenne pepper, 1/2 tsp of salt, and 5 tbs of olive oil. Whisk well and adjust salt/pepper to your liking. 

In the last bowl add the avocado flesh, remaining 1 tbs of minced cilantro, 1 tsp of salt and mush together with a fork. I like mine chunky but make it the consistency you desire. 

Add the bread to the oven or toaster. Let it toast in oven for 6-8 minutes or until slightly golden. Remove from oven to cool slightly.

Add the dressing to the asparagus slaw bowl. Toss to combine. Do not dress slaw until just ready to serve- it will wilt. 

Spread the avocado mixture over the 4 prices of toast. Add a pile of the asparagus slaw to each toast. Serve and enjoy!! Xo 

What to do with leftover grilled meat??

Now that 4th of July has come and gone (are we really half way through the summer grilling season??) here is a great way to use up that forever leftover grilled meat. We all do this- overbuy proteins for a summer BBQ and then we are left with a plethora of deliciously grilled meats. Worry no more- this super simple recipe will kick up those leftovers and create a whole new meal! I made this recipe with leftover steak but you can add whatever protein you want in lieu of steak- chicken, sausages, pork, shrimp- whatever. It works great every time and you can eat this recipe as is, with rice, or with tortillas for fajita or taco style. It's super simple and can be ready in 20 minutes! I'm a huge fan of using leftovers and this recipe is perfect! 

Grilled Meat Makeover 

Fridge 

3-4 cups of leftover protein sliced thin or in bite size pieces - steak, chicken, shrimp, sausage, pork, etc.

1 medium green pepper, julienned 

1 medium red pepper, julienned 

3 tbs cilantro, minced 

1/2 jalapeño, deseeded and minced 

Freezer

1 cup of frozen corn- if you have fresh cooked corn- even better 

Counter

3 garlic cloves, minced 

1 cup (10-15) grape or small cherry tomatoes 

1 cup red or yellow onion, sliced thin 

Juice of 1 lime (about 3-4 tbs) 

Pantry

1 1/2 tsp salt

1 1/2 tsp dried oregano 

1 tsp cumin 

1/2 tsp fresh pepper or to taste 

1/4 tsp of red pepper flakes or hot sauce (optional) 

2 tbs olive or canola oil 

Tools

Cutting board 

Chopping knife

Measuring cups and spoons 

Wooden spoon 

Large high-sided sauté pan or wok 

Heat your sauté pan or wok over medium high heat. Add oil and allow a minute to heat up. 

Throw the onions into the pan and allow to cool for a minute or two. Add the minced garlic and oregano and sauté for another 30 seconds before adding both colored peppers and minced jalapeño. Cook while stirring occasionally for a 3-4 minutes. 

Add the frozen or cooked fresh corn, protein of your choice, cumin, salt and pepper. Continue cooking for a couple minutes. Then take each small cherry or grape tomato and squeeze them individually into the pan before throwing them in. You want their juices to coat the dish. 

Squeeze the fresh lime juice into the pan and add the minced cilantro and hot sauce or red chili flakes if you're using. Cook for another two minutes, stirring occassionally and then remove from heat. 

Serve right away with whatever side you chose. I ate mine fajita-style with sour cream and avocado and it was delicious!! 

Enjoy! Xo