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Snacks

Grilled Corn Guacamole

 

When I meet someone that doesn’t like guacamole, I immediately think you have guac to me kidding me. (har har…..) In all seriousness, if I could write an entire blog post in avocado and guacamole references, I would absolutely do that.  Like that phase that people went through with kale. Adorning their cars and items with stickers professing their love for kale. I would do so for an Avocado. I saw a mug the other day that said “relationship status: Avocado” Yes!!!! I need that in my life. Which brings me to today’s post. If you could not already tell, it’s an avocado recipe. More specifically a delicious guacamole recipe. Yaaaaaas! I love guac because you can vary the add ins making a great and healthy snack! This particular recipe I found when looking for something to bring along to our company picnic. Since I love guac, I thought it would be the perfect addiction. Heck if no one ate it, more for me! I could live off this stuff.  I love the flavor combination in this particular recipe. The sweet corn and spicy jalapeno (which I grew in my own garden!) compliment each other. The queso fresco adds a pleasant cheesy yet not overwhelming taste. It’s very similar to the recipe I usually make, using tomato instead of the corn, so I would absolutely consider this version one of my favorites. It’s too good to stop good.

Grilled Corn Guacamole

Grilled Corn Guacamole

Instructions

  1. Shuck the corn and grill over medium heat, until it's charred on all sides. Remove from the frill and set aside to cool. Once cool enough to handle, remove the kernels from the cob and set aside.
  2. Halve and pit the avocados. Scoop out the avocado and place in a bowl. Mash the avocado with a fork.
  3. Add in the grilled corn, red onion, jalapeno, lime juice. Season with salt and pepper. Top with queso.

Notes

Original Recipe from Two Peas and Their Pod

 

Banana Bread Energy Bites

There is nothing worse than the afternoon doldrums. Yup. Occasionally I’ll have a cup of coffee or tea, but I try to limit my caffeine intake since my blood is 50% coffee anyway. Or so I’m convinced. But when you need that pick me up, it’s nice to have something a little sweet and very tasty on hand to help make it through. If you really wanted to make these a treatier-treat you could add some chocolate chips. Just saying! But even without them, these little bites are great. I was brainstorming on what I could do with this random ripe banana I had. When I thought of this spin-off of the classic favorite bread, I was super excited to try it out. I have to admit I was pleasantly surprised. It took a bit of working to get the texture the way I wanted it. So often I’ve made these energy bites that are like kourabiedes. If you are a fellow Greek, you know EXACTLY what I’m talking about. Tangent; those cookies are not only insanely delicious, they are insanely dry and not to be eaten in one bite. My husband made the mistake of popping one in his mouth at a friends party, while myself and her  yiayia both said “Noooooooo” basically movie style in slow motion. The coughing (and laughing) that happened afterward was a lesson learned. Other variations of these energy bites can be so dry. I wanted something soft and delicious. These are just right! It’s a simple recipe to whip up as well. I just combined everything in my food processor. Done! So here you have it. A quick, easy, tasty, perfectly textured afternoon treat.

Instructions

  1. Add all ingredients to the bowl of your food processor. Combine until the mixture comes together. You want the mixture to be soft and moist so that it will come together but not so soft that it won't hold it's shape. Using a scoop, scoop out rounds of the mixture and place on a cookie sheet. Pop in the fridge until firm. Store in an air-tight container. Note, you can also add some additional cinnamon and freshly grated nutmeg to the top.

Notes

Easy Cornbread

 

I hope everyone had a happy 4th of July. We had a fantastic evening. We hosted a cookout at our house with my family and it was so much fun. If you aren’t following me on Facebook or Instagram, following along so you can see some fun pics from the night. I’m going to toot my own horn here, I made an awesome fire in our fire pit (a first for me!) so we sat around and roasted some marshmallows. I also enhanced the deck decor with some lights, which I’ve wanted to do for a while, and finally went ahead and did it. It was seriously so nice to sit outside and watch some neighborhood fireworks. Though we’re all exhausted today and it makes me so happy to have leftovers available to heat up for an easy lunch. For dinner we made some burgers, hot dogs, grilled chicken, mac and cheese, and some salads a whole lot of snacks and this cornbread. I’ve made a muffin version before that is really good, I mean it is an  Ina Garten recipe, but sometimes you want something a little less sweet. This was perfect for that. It’s absolutely delicious. The recipe calls for frozen corn, so it’s a great way to use up that bag that’s probably sitting in your freezer. If you’re lucky and have left overs this is the perfect breakfast treat too. You can just heat it a bit, spread on some butter, and thoroughly enjoy your breakfast. It’s super kid friendly too. Although mine was so tired by the evening he refused dinner and ate only pretzels and lemonade. It’s so quick to whip up I literally used one bowl…and a pot to melt the butter and incorporate the wet ingredients, but seriously little fuss.

Instructions

  1. Preheat oven to 400 degrees F. Spray an 8x8 baking dish with nonstick cooking spray and set aside.
  2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together and set aside.
  3. Melt butter in a saucepan. Remove from heat and add in the oil, buttermilk, and eggs. Whisk together to combine.
  4. Add the wet ingredients to the dry ingredients and mix until all of the ingredients are combined. The mixture will be lumpy. Add in the frozen corn and mix to incorporate.
  5. Add the batter to your prepared baking dish and bake for 27 minutes or until the top if golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for about 15 minutes.

Notes

Recipe from Two Peas and Their Pod.

Summer Spreads

 

Food boards can be so much fun. They are super easy to put together and you can get creative. I put together a sweet and savory platter for Father’s Day and I was so happy with the way it turned out. I am a huge fan of salty and sweet. When people ask, do you prefer salty or sweet, I literally can’t even. Clearly the only answer is both. But back to this spread. What I love about this concept is that you can make it a light lunch or a heart snack. Entertaining? Just put one of these out and everyone will be so pleased. I will admit my favorite item on this board is the grilled naan. I’ve expressed my love for grilled bread in the past, so it should come as no surprise. So simple, yet amazing with cheese or salami or beer dip or alone. Also, I love that you can theme it out. Do a Mexican, Mediterranean, Italian inspired board. Have fun and pick your favorites!

For this spread, I included

Grilled naan (literally drizzle in olive oil and generously sprinkle with salt. Grill until you see grill marks and it’s just slightly toasty.)
Green Olives
Pub style beer cheese dip
Pretzels
Crackers
Hard Salami (locally made!)
Honey sriracha Gouda
Port Wine Cheese
Cheddar Cheese
Bar mix
Mixed Berries
Lemon Cookies
Milk Chocolate

 

We also did a dessert favorite inspired board. The goal was to get the fire pit started and cook these over the fire, but then the wind happened and there was just no doing this. The gas stove made a fine alternative, so we roasted them over the stove top. Still delicious and such a fun spread. A mini cupcake/cookie/candy spread would also make a tasty dessert inspired spread.

For this spread, I included

Chocolate
Peanut Butter Cups
Chocolate caramel candy
Lemon cookies
Biscoff cookies
Graham crackers
Marshmallows

Toast Four Ways

 

I love toast. There I said it. I absolutely love toast. I always have. The problem is normal piece of toast with butter will not hold me over in the morning. I need there to be a bit more to it. So, I’m sharing a bit more to toast than just toast. I love dressing it up with veggies and all sorts of interesting things. The more that I can get to balance on the toast, the better it is going to be. It’s also great to have something simple to whip up on those nights you need something quick for dinner. Or the perfect quick lunch. And obviously, breakfast. This could even be a snack, just cut it in half and boom perfect snack for sharing. Or, because toast it so delicious, you could just have an indulgent snack and not even worry about it. But in the spirit of sharing, I give you, four delicious toasts.

 

 

 

 

 

Ricotta Toast. Beautiful ricotta toast. To make this version mix some ricotta and cinnamon together. Spread it on your toast and add some almonds. You can toast the almonds if you want, I think that it would add that wonderful crunch factor. The almonds here are not toasted because I happened to make this at work for lunch one day, but when I make this again, I will toast them. Drizzle with a generous amount of honey and enjoy.

 

 

 

 

 

Avocado Egg Toast, my breakfast basically every morning, in some form. For this version, I mashed an avocado and mixed in some seasoned salt. Spread that on your toast. Scramble an egg and add some cheese, salt and pepper to taste, and drop it right on top. That’s it!

 

 

 

 

 

 

I love anything caprese. Especially when it includes avocado. This toast is my FAVORITE toast. I used shredded mozz because I had it on hand. I would highly recommend slicing some instead because….cheese…and it would be amazing. Shredded it also delicious. Then alternate between sliced tomato and sliced avocado. Drizzle on some olive oil and salt. Sprinkle with torn basil and then dive into what I would consider Heaven on toast.

 

 

 

 

 

 

 

Peanut butter and jelly. Such a classic. Add some sliced banana and crushed cereal and you literally have two breakfasts turned into one phenomenal toast experience. I just spread on some peanut butter and jelly. Sliced up a banana and topped with some crushed honey chex cereal. This toast is so simple yet so tasty!