Archive for Healthy
After visiting your local Parker or Highlands Ranch Farmers Market you should be able to have all of the ingredients for a fabulous Grilled Corn Salsa with a little California twist.
Visit your local farmers Market this week and purchase:
- 6 ears of Olathe Sweet Corn,
- 2 Poblano Peppers,
- 1 Jalapeno or Anaheim Pepper (optional)
- 1 bunch of cilantro (optional)
- 1 red pepper (optional)
- 1 red onion
- 1 Tbsp local honey
- Juice of one fresh lime juice
- 2 avocado’s (optional)
- Salt and pepper to taste
- Turn your grill on to medium to preheat.
- Leave the husks on the corn and soak them in water. Remove the silks but leave the husks on. The water trapped inside the husks steams the sweet corn for the most amazing results. . it’s ok if they look burned.. it will be fabulous! Grill on medium heat for 15 to 20 minutes.
- Place your peppers on the grill for 15 minutes or until they are blistered. Take them off the grill and immediately put them in a plastic bag. This makes it much easier to take the outside skins off. After a few minutes in the bag, peel the skins off, pull off the stem and the inside membranes and chop.
- Chop the red onion and cilantro finely.
- Shuck the cooled corn and hold either on the top of a bunt pan like the video shows or with a smaller bowl inverted into a bigger bowl and slice the kernels off of the corn cob.
- Into the bowl of corn, combine all of the ingredients of choice above. If you love avocado chop it in the skin into cubes and add at the last minute so it keeps its shape.
- Spread tortilla chips on a baking sheet and heat at 400 for 3 minutes. Even if your chips are a little stale this will make them taste fresh, crispy and hot.
- You can even eat this with a spoon it’s so wonderful.
- To round out your meal brush olive oil and season salt and pepper your protein of choice and grill it after you take the corn and peppers off.
Turkey and Black Bean Empanadas
Left over turkey (about 2 to 3 cups shredded)
1 (15-ounce) can black beans, drained & lightly smashed
1/2 cup shredded cheese Mexican 5 cheese or your favorite
1/2 cup salsa
2 tablespoons freshly chopped cilantro leaves
1 teaspoon ground cumin
1 can green chili’s
2 (9-inch) refrigerated pie crusts
Preheat oven to 425 degrees F.
In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out Circles. Spoon mixture on 1/2 of circle, fold over and pinch the edges together with a fork to seal. Place on a large baking sheet. Cut small slits in the tops of each empanada, brush with evoo or butter. Bake for 15 minutes, until crust is golden brown.
*If you have one of those Cool Pampered Chef circle cutter and sealer things and you have never used it… It works PERFECT for these and no one will believe you made them.
This is one of my current favorite things to make for lunch. You can add or subtract fat as you like by the optional ingredients.
1 Large Chicken Breast – Grilled (cut into bite sized cubes)
12 Grapes – halved. or Mandarin Orange slices – halved
1/4 c. of Walnuts- chopped
1 stalk Celery – chopped
1/4 c. of non-fat plain yogurt or 1/4 c. Lt. Miracle Whip or 1/4 Mayo
1/2 tsp of Sweet or Spicy Curry Powder to taste
1/2 tsp of Dill or (1 tsp of any Dill based Spice Blend) to taste
Salt & Pepper to taste.
Combine all ingredients and chill for 30 mins or eat right away.
You can serve this on a lettuce leaf, with crackers, bruchetta, celery stalks, and of course use for a non-traditional Chicken Salad Sandwich.
*optional FAT but Yummy topping… Shoestring Potatoes sprinkle a few on top.
Potluck Favorite too. just scoop in the center of a pretty serving dish and arrange the “scoopers” around the edge, if you use the shoestring potatoes, wait until serving as they get mushy otherwise.
Time Magazine Study on the words people want to hear most!
I Forgive You &
Or as my Gramma always said.. SOUPS ON!