mexican grilled corn


cooking from the heart

mexican grilled corn

my own recipe

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2 tbsp low-fat mayonnaise
2 tbsp nonfat plain yogurt
1/2 tsp chili powder
4 ears corn, husked
4 tbsp Parmesan cheese
1 lime (juiced)
2 tbsp chopped clinatro
3 tbsp olive oil
salt and pepper

preheat grill to medium-high.  combine mayonnaise, yogurt, lime juice and chili powder in a small bowl and let chill.  rub each ear with olive oil and a healthy portion of salt and pepper.  grill corn, turning occasionally, until charred and tender, about 12 minutes. rub each ear with the sauce and sprinkle sprinkle parmesan over so it will stick.  sprinkle chopped clinatro on top before serving.

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May 26 is National Blueberry Cheesecake Day


Foodimentary - National Food Holidays

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Picture Source: bbcgoodfood.com

Juicy blueberries and creamy cheesecake,

try this perfect combination in a blueberry cheesecake.

Celebrate the National Blueberry Cheesecake day on May 26th!

Did you know…

  1. Cheesecake is a dessert formed of a topping made with soft, fresh cheese upon a base made from biscuit, pastry or sponge. The topping is frequently sweetened with sugar and flavored or topped with a puree or compote of fruit.
  2. Savory cheesecakes also exist, served sometimes as hors d’oeuvre or with accompanying salads. Despite their name, cheesecakes are technically tarts; the word ‘cake’ was formerly applied to a much broader category of foods than it is today.
  3. Cato the Elder’s De Agri Cultura includes recipes for two cakes for religious uses: libum and placenta. Of the two placenta is most like modern cheesecakes having a crust that is separately prepared and baked.
  4. Cheesecakes can be broadly categorised into two basic types –…

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May 14 is National Buttermilk Biscuit Day


Foodimentary - National Food Holidays

buttermilk-biscuits

Tender, flaky and light as feather,

an amazing buttermilk biscuit is perfect for anytime of a day.

Celebrate! it’s National Buttermilk Biscuit day

Did you know…

  1. In the United Kingdom, the word “biscuit” is used to refer to what we in the United States would call a “cookie”.
  2. White flour, commonly used to bake biscuits, is almost instantly metabolized into sugar.  Biscuits will quickly spike your blood-sugar level.
  3. Mustard is a common condiment to use on biscuits in the south, especially to accompany ham.
  4. Most biscuit recipes call for a healthy dose of butter in the baking process.  Despite this, many people butter their biscuits after they are served as well.
  5. The main difference between biscuits and rolls is the leavening agent.  Biscuits use baking soda.  Rolls use yeast.

dvdr1

Today’s Food History

  • 1686 Gabriel Fahrenheit was born. Fahrenheit was a German physicist who invented the Fahrenheit temperature scale thermometer. It…

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Outta the mouths (for the mouths) of babes!


recipeI found this recipe written by my 8 year old daughter sitting on the dining table this morning. Looks like she’s  on the way to a full fledged foodie like her Mom!

In case you can’t read it – here are her recipes (2 of them – she’s written more and came up with a delish veggie salad as well but that’s for another post)  – could be influenced by a recipe book – or more likely the Food Network, that kid loves any cooking show! Especially Chopped and Top Chef!

 

Crazy Cucumbers

  • thinly sliced cucumber
  • thinly sliced carrot
  • raisins
  • cream cheese
  • chives

Spread cream cheese on cucumber.  Add carrots and raisins.  Roll it all up and tie it with a chive.

Inside Out Sandwiches

Mini Me Foodie

Mini Me Foodie

  • breadstick
  • mustard
  • thinly sliced cucumber
  • thinly sliced red pepper
  • turkey slices

Spread mustard on turkey slice.  Add rest of ingredients, ending with the breadstick.  Roll it up. EnJoy

 

Like this recipe?  Let me know! Like this post and leave a comment!

 

Follow me on Twitter (joyskitchen) and Facebook (Joy In Your Kitchen).

 

May 1 is National Chocolate Parfait Day


What a yummy recipe! so yummy in fact that I had to reblog it to my own readership! EnJOY!

Foodimentary - National Food Holidays

Chocolate Parfait

Interesting Food Facts about Chocolate Parfait

  1. Chocolate parfait is a frozen dessert made from ice cream and chocolate..
  2. It is often served in a tall, clear glass and topping creation with whipped cream and fruit.
  3. Chocolate was consumed by the ancient Aztecs as a frothy beverage, somewhat like hot chocolate we drink today.
  4. Chocolate comes from a plant, called Theobroma cacao, which translates “Food of the Gods”.
  5. Parfait is a French word that means perfect.

Fun Fact:

The fat, sugar, alcohol or air interferes with the formation of water crystals, which would otherwise give the ice cream an uncomfortable texture in the mouth. 

The oldest recipe with the name parfait comes from a French cookbook dated 1869. It was a frozen coffee-flavoured French ice dessert constructed in parfait-shaped (tall and thin) ice cream moulds.

French style parfait is served on decorated plates instead of tall, thin glassware.

dvdr1

Today’s Food History

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3G Baked Penne – Grown Up Gourmet & Gluten Free


I made a lasagna the other day and had some left over Ricotta and left over roasted cherry tomatoes  so I whipped this version of a baked penne – for grown ups.  I made this one using a gluten – free corn pasta, but your favorite gluten free, or regular pasta works too.

If you have time – roast the cherry tomatoes with a bulb of garlic (slice top off) – drizzle EVOO over all of it and bake at 400 for 20-25 min.  Use all of tomatoes and juice and 1-3 cloves of garlic out of the bulb (squeeze the roasted garlic out of the skin).  Heat some Honey – Oat  Gluten Free Bread for dinner and use the roasted garlic instead of butter.  To shorten the prep time, use minced garlic.

Gourmet Baked Penne

Mix

4 cups cooked penne

with:

ricotta spinach basil oregano garlic mixed with penneBaked Gourmet Gluten Free Pennesingle serving 3G Baked Penne2 cups ricotta cheese

1 egg (slightly beaten)

3 dashes Franks Red Hot

1/2 cup steamed and drained spinach

1/2 c left over roasted cherry tomatoes with and juice from roasting (I had a about 5 more raw ones that I thew in whole but tried to keep them nearer the top so the tomatoes roast and burst into the casserole)

salt to taste

1 tsp minced garlic (or roasted garlic – see above)

1/8 tsP black pepper

1/4 tsp oregano

1/4 tsp basil

1/8 c shredded mozzarella

2 TB parmesan cheese

Once blended pour into a greased casserole dish, top with

plus 1/8 – 1/4 c shredded mozzarella cheese

Cover and bake at 350 for 30 minutes.  Raise heat to 400 and uncover for last 7 min.

Serve & enJoy.  Want to see more posts like this? Like this post and comment to let me know! Follow me on Twitter, Pinterst & Facebook too!

Never Buy a Packet again – Homemade Taco Seasoning


A favorite supper in this house is Taco’s. Unfortunately most of the packets you get in those kits are more like salt licks than seasoning in my book.  This is our favorite mix of seasonings adapted from the original that I found, the original recipe can be found here.  On a former post I listed our top ways to make Taco’s better for you – and those can be found here in my post titled Forget Hockey – Its Taco Night in Canada.   Think those fast food taco’s aren’t that bad?  Check out my post comparing popular fast foods to their homemade counterparts., titled “Fast Food – is it really that bad for you?”

Here’s our recipe – you can make it as needed or mix it together and store in an air tight container, use about 3 TB for 1 -1.25 LB ground beef.

Taco Seasoning

IMG_20140302_174409 Combine together:

  • 1 TB chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes (spicy – for mild reduce to 1/8 tsp)
  • 1/4 tsp dried oregano
  • 1/4 tsp dried oregano
  • 1 1/2 tsp ground cumin
  • 1/4tsp – table salt
  • 1 tsp black pepper
  • 1/4 tsp cinnamon
  • 1 1/2 tsp potato starch (or corn starch)

IMG_20140302_174920Brown extra lean ground beef with diced onion, drain any fat.  Add 3 TB of Taco Seasoning.  Add 1 cup -1 1/4 cup water, bring to boil, reduce heat and let simmer for 5-10 min, until it thickens slightly.

Serve on corn tortillas, nachos or on a bed of lettuce and top with you favorite toppings!  I suggest adding Jalapeno Joy Hot Pepper Sauce .

EnJOY! As always leave me a comment and like this post if you want more of these!  Follow me on Twitter & Facebook too!

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Easy Enchiladas Sauce


Easy Enchiladas Sauce

This is my recipe for Easy Enchiladas Sauce – use this and substitute for canned enchiladas sauce in recipes! So good with just enough of a bite to cut the tomato.

2 Cups plain tomato sauce (NOT pasta sauce)
2.5 C water
1/4 tsp garlic powder
1/2 tsp onion powder
3 TB Chilli Powder (subsititute 1 TB Chipotle if you want the heat amped up)

4 TB Cornstarch whisked with 4 TB water

Add all ingredients except cornstarch & water to a medium sized pot. Heat to boiling, reduce heat, add cornstarch mixture and continue to simmer until thickened (about 15 min,)

enJOY

Better, Faster (makes you stronger) than Take Away ….Beef Stir Fry


Beef Stir FRyEveryone likes to order in once in a while right?  Well one of my pet peeves is ordering in and getting something salty & tasteless.  In less time then it would take to have it delivered, and a fraction of the cost, you can make this beef stir  fry.  Best thing – no weird ingredients and I’ve included my favorite short cuts to shorten prep time. Ready, Set, …Let’s Stir Fry!

Sauce

  • 2/3 c soy sauce
  • 1/2 c beef broth (stock)
  • 1/3 c rice vinegar
  • 3 1/2 TB brown sugar
  • 1 TB sesame oil
  • 1 1/2 TB minced garlic
  • 3/4 TB minced ginger
  • 2 TB Cornstarch

Veggie of choice. Rice. 1 LB beef – sliced thin

Our favorite veggie combo for a beef stir fry is:

  • about a pound of mixed red, green, orange and yellow peppers – sliced  – fresh is best, but frozen are a good time saver! (About 2 peppers, sliced total)
  • 3-4 bulbs of baby bok choy
  • 1/2 onion – sliced thinly
  • 1/2 bag (454g) of “Carrot Slaw” (shredded carrot and broccoli) – you can also  manually shred these
  • 400 g brown cremini mushrooms sliced
  • 1/2 bag of bean sprouts

other options we play with:

  • sliced water chestnuts
  • mini corn
  • snow peas
  • broccoli

Cook rice (we like basmati) according to instructions.  (Or use a rice cooker like me 🙂  ) While rice is steaming,  mix sauce except cornstarch, once it is mixed add cornstarch and whisk until mixed completely, set aside.

Heat wok or large, deep fry pan,  when pan is hot add about 2 TB sesame oil.   Let heat for a moment, then add garlic, stir fry for about 30 sec, add onion.  Continue to saute for 1 min. Add beef & try to sear.  Add peppers. (if using frozen peppers the trick I use is to thaw peppers (in microwave in a pinch) and squeeze out all excess water, as that will render your sauce tasteless).  Add carrot slaw.  Add about  2TB-4TB  water, cover and let carrots steam for about 3 min.  Remove lid (water should be gone or pour off excess water).  Add mushrooms, Toss. Add sauce & toss.  Heat sauce to boiling and continue to stir fry for about 3 min, – the sauce will thicken, your rice should be ready.  Plate with rice, serve and eJOY.

As always I love reading your comments! Like this recipe?  let me know – like the post and follow me on Twitter and Facebook.

 

 

 

 

Aside

First call of order – Happy 2014! My apologies for my absence from the blogging world,  time just got away from me.  My New Years resolution?  Make time and it a priority to blog weekly!

So onto the first post of the year! Today I made something simple for supper, Baked Salmon, oven fries and Ceaser salad, however my 7 year old took one look and said “Mommy you make such fancy food and its so delicious” (I swear no coaching!) so here it is the “fancy” Simple Baked Salmon.

IMG_00001916 IMG_00001917

Simple Baked Salmon

  • Salmon
  • 1 lemon
  • salt & pepper
  • Extra Virgin Olive Oil

Preheat oven to 425,  when there are 15 min left for Oven Fries (see the link for the recipe), place salmon on cookie sheet drizzle with EVOO, sprinkle with Salt & pepper, then slice 1/2 of the lemon into slices and place on fish. Bake for 15 min.  Serve with a Ceaser Salad and oven fries. Squeeze the rest of the lemon juice over the fish.  EnJOY.

As always I love hearing your feed back and comments!  Like my blog and let me know!