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Appetizers & Sides, Quick and easy recipes, Salads

Vegan Corn On The Cob Salad

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This Fresh Corn on the Cob salad is full of flavor and is a very healthy salad option for those who vegan diet or those who want to include more meatless meals into their lifestyle. 

Made with just a few simple ingredients of fresh sweet corn on the cob, avocados, cucumbers, orange and red peppers.

Then it’s topped with my homemade “Honey Lime Vinaigrette“ which makes for a very tasty low carb yet filling salad. And you will be in business!

When making a cob salad, you want to be sure to use fresh corn on the cob.

Of course you can use canned corn or frozen but i’m telling you it just is not the same.

So really try to get your hands on the fresh stuff if possible.

The sweet corn and orange pepper give this salad a hint of sweetness! So when you add just a touch of the “Honey Lime Vinaigrette” you will really help to ampt up the sweet flavors even more.

If you’re looking for more of a “Tangy Vinaigrette” simply scroll to the bottom of this recipe for a list of other Vinaigrette dressings that also would go great with this salad.

Your going to want a light Vinaigrette to accompany this salad, so i’m sharing that recipe with you as well. 

It is not only perfect for this particular salad it also can be stored in the fridge for up to 3 weeks and used on plenty of other salads. 

Also be sure to only pour the vinaigrette overtop once your ready to eat it, otherwise you bare the chance of having mushy avocados.   

 

Honey Lime Vinaigrette 

Wanting to feed more people?

Simply double up this recipe up with my easy to use recipe adjuster above and then you can serve a larger group. 

Meal Prep Inspiration: Store in sealable containers for up to 3 days in the fridge, just make sure you are using firm avocados and not putting the dressing on top till your ready to eat.


I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!

 

Chicken, Dinner ideas, Meal Prep, Quick and easy recipes, Salads

Mexican Corn on the Cob Salad

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This is my take on a Mexican Corn on the Cob Salad! It is full of flavor and can be ready in less than 30 minutes! 

It’s made with fresh sweet corn on the cob, Szeged seasoned chicken breasts, avocados, baby tomatoes, orange peppers and some chives.

And it is topped with my homemade “Creamy Lemon Lime Vinaigrette” which makes for a very tasty carb and gluten free meal. 

The sweet corn and orange pepper give this salad a hint of sweetness!  Mix that with this tangy dressing and you have yourself one fantastic summer salad.

Who said you have to be Mexican to enjoy good food?

The first time I had a cob salad like this was down in San Diego, we were staying near old town and we ventured out and found this little Mexican spot that served one of the best cob salads I ever tasted.

Since that day, i vowed to learn how to make it. And this my friends is my favorite cob salad vertition, I hope you give it a try. 

As you may know I’m obsessed with “Szeged Chicken Rub” it’s so very versatile. I use it alot when I’m cooking chicken.

If you have never tried it, then I really encourage to order it either from the link that I provided below with Amazon or search your local grocery for it.

Trust me it’s the bomb!

So here we are full swing into summer, finally.

And fresh corn on the cob is now available at most grocery stores and outdoor markets!

Sweet corn on the cob is one of my most favorite summer time vegetables.

And I just picked up a bunch recently from my local farmers market along with a orange pepper that I used in this recipe. 

The baby tomatoes, cilantro and chives came straight from my little garden. 

Your going to want a light Vinaigrette to accompany this salad, so i’m sharing that recipe with you too.

It is not only perfect for this particular salad it also can be stored in the fridge for up to 3 weeks and used on plenty of other salads.

The Creamy Lemon and Lime Vinaigrette gives this salad  extra depth of flavor that you’re sure to love. It’s best to eat this dish right away, fresh is always best.

However you can store it in the fridge in a sealable container/meal prep type bowl for a couple days ahead if desired.

Just be sure to only pour the vinaigrette overtop once your ready to eat it, otherwise you bare the chance of having mushy avocados.   

 

Here is my recipe for: Creamy Lemon and Lime Vinaigrette

If wanting  your to feed more people than what this recipe does.

Then I recommend doubling this recipe up with my easy to use recipe adjuster above and then you can serve a larger group. 

Meal Prep Inspiration: Store in sealable containers for up to 3 days in the fridge, just make sure you are using firm avocados and not putting the dressing on top till your ready to eat.

What are some of your favorite summer time salads? 

Looking for more Summertime salads? Try these popular recipes below. 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!

 

Dinner ideas, Vegetarian

Easy Cuban Black Beans Recipe

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This Easy Cuban Black Beans Recipe is my all time favorite way to serve black beans. This dish is vegan / vegetarian and will have you not missing the meat in this recipe whatsoever.

Looking for another excellent black bean recipe? Try my Cilantro Lime Rice with Black Beans

We eat these Easy Cuban Black Beans Recipe weekly in my house and serve them with jasmine rice fresh cilantro and limes. 

If you have never had this dish before then I encourage you to give it a try because it’s super delicious and not to mention a healthy meal the whole family will enjoy!

I also love that they are packed full of protein, which really makes for a satisfying meal. 

In Cajun and Creole cuisine the hearty black bean has become a staple food and I can see why. 

It’s meaty and jam packed with nutrients.

When cooked right these black beans have a meaty flavor, making them a very popular bean in the vegan/vegetarian community.

If I have enough time, I prefer to use uncooked black beans for this recipe.

So I will soak my beans overnight to ensure they cook properly the next day.

To soak black beans you will want to cover them in about 10 inches or more of water overnight and place them in the fridge to ensure they don’t ferment.

However soaking the beans is not necessary since you can always purchase pre cooked canned beans which work just as good. 

If you are soaking the beans overnight like I do, just make sure to rinse them several times before soaking.

This is because you are going to want to use that bean water in the cooking process.

Serve with some chopped fresh tomato and avocado and make sure to sprinkle generously with salt before serving.

This recipe is definitely something your going to want to add to your recipe book 🙂

Notes: If soaking uncooked beans overnight, be sure to place them in the fridge otherwise they may ferment on the counter and have to be discarded.

Looking to use dry beans vs canned? Here is a quick Conversion chart

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

Chicken, Dinner ideas, Quick and easy recipes, Slow Cooker recipes, Soups & Stews

Chicken Verde Soup

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This simple one pot chicken verde soup will knock your socks off! If you have tried my Authentic Green Pork Chili and liked it. 

Then you’re sure to like this Chicken Verde which is made in the same Tomatillo green sauce. 

This soup is perfect for Cinco de mayo which is coming up here in two days. 

¿Estás emocionado por el cinco de mayo = are you excited for Cinco de mayo?

Or you can just enjoy it just because Mexican food is an awesome anytime of the year!

Now there is a process to making authentic tomatillo sauce and that starts with roasting tomatillos, along with garlic, jalapenos and onions in the oven. 

However that takes a lot of time and would make this recipe not so quick.

So instead we are using a pre -made green chili sauce that has all those authentic mexican ingredients in it. 

So what are Tomatillos anyway? Well they are little green looking tomatoes, known as the Mexican husk tomato, but they are hard to find here in Canada.

We even send Bubba out to locate these rare tomatillos for this recipe, but he failed to come back with any local ones.

Rather he did come back with a bottle of “Tomatillo Salsa” which has the tomatillos in it, along with the cooked jalapenos, onions and garlic that are needing in this recipe.

Add some sliced avocados and tomatoes on top along with chopped fresh cilantro for garnish. Oh and don’t forget to squeeze the juice of a lime over top too!

This really kicks up the flavor and pulls the dish together so well. Also if your wanting to tone down the spicy flavor some feel free to add a dollop of sour cream.

I like to serve this dish with warm corn tortillas for dipping or serve alongside a bed of rice. If you have a little more time on your hands and want to make the salsa verde from scratch, here is a great recipe for “salsa verde“. 

If your cooking for a large crowd keep this recipe in mind, not only is it easy to prepare it’s also inexpensive and goes long ways.

Just double the ingredients up if your wanting to feed more than four people, by using my easy to use recipe adjuster above. 

Recipe inspired by: Kevin over at Closet Cooking


I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out, you can leave a comment below. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Dinner ideas, Slow Cooker recipes

Pulled Pork Carnitas

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These Pulled Pork Carnitas (Mexican Tacos) are so darn delicious, we make them at least once per month. 

The nice thing about mexican food is that you can make a lot of it in a short period of time and feed a crowd easily.

Or store any leftovers in an airtight container up to 3 days in the fridge and enjoy fresh tacos all throughout the week.

How to make pork carnitas in pressure cooker?

You will start by searing the pork until it’s browned on all sides.

And then add all the ingredients listed here directly into the slow cooker to allow it to cook throughout the day.

Then you simply will be coming home to just shred the pork and placing it under the broiler for a few minutes to crisp it up. 

Now your ready to have a feast fit for a Mexican Queen & King.

I love the ingredients in this recipe, because everything tastes so fresh. Adding fresh lime juice along with a fresh orange juice really makes the flavors pop, so be sure not to skip them.

Also the addition of the the raw onions surprisingly work so well here too, trust me or I should say the Mexicans!

So be sure not to skip on those very important ingredients. Serve this up with some avocados and you will have one great meal tonight. I hope you enjoy, ARRIBA MEXICO!

Looking for more awesome Mexican Recipes?

Check out my recipe for Pico De Gallo this goes great with these Carnitas also.  

Barbacoa Beef Recipe Slow Cooker

Inspiration for this recipe, comes from Nagi over at Recipe Tin Eats.

Notes: Make sure to broil the pork once it’s been shredded, this ensures the meat is crispy just like they serve in mexico. This shredded pork can be served in burritos, tacos, quesadillas, enchiladas and or over rice.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Appetizers & Sides, Christmas & Thanksgiving, Vegetarian

Avocado Black Bean Dip

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This Avocado Black Bean dip is an easy healthy appetizer that gets it’s creaminess from a combination of avocados and black beans.With a hint of chipotle chilies that give it an unforgettable flavor. 

Excellent recipe for game day or as a healthy alternative to some other snack foods that may intrigue you. Serve with a side of your favorite tortilla chips.
 
This dip is packed full of fiber and many other nutrients, that are sure to leave you feeling great after eating. This dip would go great in burritos and or served along nacho type dishes as well.
 
 
Sometimes I will make this instead of my plain old guacamole, because the black beans have 21 grams of fiber per 100 grams so it encourages me to skip on the meat protein for that particular meal.
 

 

 

Note: Store leftovers in an airtight container up to a week.

 

LOOKING FOR MORE AWESOME DIP RECIPES?Try some of my favorite Homemade Creations below!

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Breakfast, Drinks and Smoothies, Quick and easy recipes

Blueberry Avocado Breakfast Smoothie

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Here is another one of my favorite breakfast smoothies. What you will need to make this healthy breakfast smoothie is some unsweetened almond milk, frozen blueberries, a ripe avocado, prune yogurt, and a scoop of your favorite vanilla protein powder.

The prune yogurt gives it that sweet smooth texture so don’t skip it. This recipe makes enough for 2 medium sized smoothies.

Start drinking this for breakfast every morning and watch your energy skyrocket and health improve. Save the bacon and eggs for those lazy weekends, everything in moderation is key to helping you feel your best. 

Note: You can add other fruits if you desire.

 

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