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The BEST Mexican Corn Salad recipe

22 Tuesday Aug 2017

Posted by Mwhite in Food, Must Try

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Tags

avocado, cooking in 15 minutes, corn, easy cooking, easy dinner, easy dinners, easy salads, eat, eating, entertaining, feta, food, fresh, fresh cooking, grill, light dinners, quick cooking, simple entertaining, summer, summer salads, summertime, tomatoes

It’s late summer and corn is in season right now in Ontario and it is DELISH! I know after a few meals of corn on the cob we all want to switch it up a little … so this is a perfect alternative to corn on the cob.

Not sure if you are familiar with Mexico’s all-dressed corn-on-the-cob…but this recipe turns it into a summery salad. If you don’t like spicy foods, use smoked paprika in the crema; otherwise, chipotle powder or canned chipotles gives the salad an authentic smoky kick or in a pinch use Sriracha. The crema is also delicious with nachos, on burgers, chicken, grilled fish, honestly anything!

Chipotle Lime Crema

  • ½ cup (125 mL) mayonnaise (reduced fat is fine)
  • ½ cup (125 mL) sour cream
  • 2 Tbls fresh lime juice
  • Finely grated zest of 1 lime
  • 1 clove of garlic finely chopped
  • ½ tsp cumin powder
  • 1 tsp smoked paprika or ground chipotle pepper
  • Salt to taste

Corn Salad

  • 6 cobs of corn, shucked
  • 1 orange pepper diced finely
  • ⅔ cup dice finely a Vidalia onion
  • 1 pint cherry tomatoes, halved
  • 2 whole avocados diced
  • ½ cup chopped cilantro
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • Salt and pepper to taste
  • 4 cups arugula (the peppery taste is a nice compliment to the sweetness of the corn)
  • 1 cup (250 mL) crumbled feta or cotija cheese if you can score that
  • Lime wedges

 

Step by Step:

For the crema, whisk all the ingredients in a mixing bowl. Transfer to an airtight container. Refrigerate at least 24 hours and up to 1 week.

Preheat grill to high. Clean and oil barbecue grate. Place corn on grill. Cook, turning occasionally, until cooked through, 8 to 10 minutes. (Alternatively, you could boil the corn in unsalted water for 5 minutes then quickly char it directly on the flame of a gas burner.) Transfer to a baking sheet and cool completely.

* TIP! Start with a large bowl and then place a smaller bowl upside down. Stand corn on end. Slice downward with a sharp knife to cut kernels away from cob. Less Mess!  Place corn in a large mixing bowl with onion, peppers, avocados, tomatoes, cilantro, olive oil, lime juice, salt and pepper. Mix.

For each serving, place a little mound of salad greens in a bowl, if using. Spoon in some corn salad. Top with a dollop of crema and sprinkle with feta. Serve with lime wedges.

Enjoy!

www.monicaskitchen.com






 

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Chicken Chili in 35 minutes in my Instant Pot – Includes Recipe!

28 Tuesday Mar 2017

Posted by Mwhite in Food, Must Try

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Tags

avocado, beans, chicken, chili, chipotle, delish, dinner, dinners, fiber, freezer dinners, instant pot, kid friendly, lunch, make ahead meals, pressure cooking, simpledinner, sour cream, southwestern, spices, tomatoes

I LOVE this shredded chicken taco chili. At times I serve it over rice, but many times just in a bowl and top it with avocado, cheese, and chipotle sour cream.

It is perfectly made in a slow cooker because you just dump all the ingredients in, turn it on and come back to the best tasting meal! But, it is amazing in an Instant Pot and takes 35 minutes! So you don’t need to plan ahead you just dump it in, turn it on and eat 35 minutes later.
This makes a lot, ~ 22 cups and it is even better the next day. It is a great freezer-friendly meal.

I have an 8 quart instant pot, so if you have a smaller one you may need to reduce by a can of tomatoes.


A serving is 1 cup and contains about 220 calories, 3 grams of fat, 8 grams of fiber, 21 grams of fiber and 28 grams of carbs.

1 medium onion, finely diced
2 (19 oz) can black beans, drained
2 (14 oz) cans of corn kernels
3 (19 oz) cans of diced tomatoes w/chilies or garlic
1 1/2 packages of reduced sodium taco seasoning (you can make your own but this is super easy)
2 tbsps cumin
2 tbsp chili powder
1 tbsp each of garlic and onion powder
4 boneless skinless chicken breasts
1/4 cup chopped fresh cilantro for garnish
Serve with diced avocado, shredded cheese, sour cream or chipotle sour cream

Combine beans, onion, corn, diced tomatoes, cumin, chili powder, spices and taco seasoning in a your instant pot.
Nestle the chicken in to completely cover, press meat/stew botton (which sets it for 35 minutes) and voila!
Once our instant pot has done its magic, open your vent and then open your lid after a few minutes. Remove the chicken and shred in a seperate dish and then return to your pot and stir it in.


Top with fresh cilantro and your favorite toppings!

In a slow cooker, prep the same way and turn on high for 5 hours or on low for 9. Shred chicken the same way.

For the Chipotle sour cream topping… take one can of chipotle peppers in adobo sauce (6.5 oz can) and blitz in a food processor and add in 1/4 cup of plain greek yogurt or sour cream. It makes a delicious condiment which is creamy, smokey and spicy! It’s great for chili, tacos and even on wraps.


For the love of tasty food,

Monica

http://www.monicaskitchen.com

Avocado & Eggs on Toast

06 Monday Jul 2015

Posted by Mwhite in Food

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Tags

avocado, breakfast, eggs, meals in 5 minutes, summertime, toast

I have been obsessed with avocados lately. They are delish. So creamy and rich, nothing beats a ripe avocado. 

Here is a simple and easy breakfast that takes 5 minutes and will hold you until lunchtime. It is full of protein and healthy fats.

What you need:

  1. 2 eggs
  2. 1 slice of toast
  3. 1/2 avocado
  4. Sliced cherry tomatoes
  5. Fresh cilantro, basil, chives 
  6. Pinch of salt and sriracha (optional)

Toast the bread. Smash your avocado. You can just have the avocado plain or mix it with herbs and tomatoes. Fry your eggs and cook them to your likely. Eat. 

   

  

 

   

     

Simple and Perfect Chili

25 Wednesday Mar 2015

Posted by Mwhite in Food, Must Try

≈ 3 Comments

Tags

avocado, chili peppers, chilis, easy dinners, high protein, low fat, simple meals

 
  
 

INGREDIENTS

3 POUNDS GROUND BEEF, 1 POUND GROUND PORK AND 1 POUND OF GROUND VEAL

4 CLOVES OF GARLIC

2 28 OZ CANS OF TOMATO SAUCE

3 TABLESPOONS CHILI POWDER

3 TEASPOONS GROUND CUMIN

3 TEASPOONS GROUND OREGANO

1 TABLESPOON GARLIC POWDER
3 TEASPOONS SALT

ASSORTED DEHYDRATED CHILIS / I USED CALIFORNIAN , ANCHO, GUAJILLO AND DE ARBOL. ABOUT 3 OR 4 OF EACH.  SAVE THE HYDRATING LIQUID.

ONE 15-OUNCE CAN RED KIDNEY BEANS, DRAINED AND RINSED

ONE 15-OUNCE CAN NAVY BEANS, DRAINED AND RINSED

ONE 15-OUNCE CAN OF WHITE KIDNEY BEANS, DRAINED AND RINSED

1 SWEET POTATO PEELED AND DICED SMALL

1 WHOLE ONION DICED FINELY

1 TBS OIL

SHREDDED CHEESE FOR SERVING

SOUR CREAM

AVOCADO

DICED ONION

 
Directions

Rehydrate the deseeded chilis in boiling water. Place in blender with 1/2 the rehydrating liquid. Blend with garlic and spices. 

Sauté onion in oil. Place the beef, pork and veal in a large pot. Cook over medium heat until browned. Drain off the excess fat, and then pour in the blended chilis, garlic and spices. Add the tomato sauces. Add in sweet potato and beans. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. 

Serve with shredded cheese, chopped onions, avocado etc.

Freeze the leftovers for many more meals! 

www.monicaskitchen.com

  

      

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