Archive for November, 2012

Spicy Lime and Cilantro Corn

I hope everyone had a safe and yummy Thanksgiving! I sure did and probably will for the next week with all the leftovers we have 🙂 I was thinking of posting a recipe with the left overs, but I figured with all the good-looking posts I’ve seen around, anything I post wouldn’t compare! Instead, I want to veer away from Thanksgiving food (very hard for me to do, by the way) and post something a little less holiday-ish and with more of a kick. I’m talking some good old Mexican food. With the spice and water you’ll be chugging down, it’s the perfect way to start your metabolism right back up. Warning: this is not for the faint hearted. Add the jalapeños with extreme caution!

Lime and Cilantro Corn 


3 and 1/2 cups of frozen corn

1/3 cup plain yogurt

3 tbsp jalapeño peppers

2 tbsp lime juice

2 garlic cloves, minced

1 tbsp cilantro

1 tsp chili powder

1 tsp red pepper flakes

1/2 tsp garlic powder

1/2 onion, minced

1/2 cup of your favorite cheese, grated

salt and pepper to taste


Cook the corn according to instructions. Place in a bowl and add in the rest of the ingredients.



Every time I’ve visited my Reader recently, I have been overwhelmed with Thanksgiving recipes. (Not that I’m complaining, heck I’d love Thanksgiving recipes in July!) And so, I’ve given in to blog peer pressure and decided to post my own Thanksgiving recipe. And yes, I know, eyes are rolling because, please, who’s going to look at a simple biscuit recipe when you’re going to be bombarded with stuffing, mashed potatoes, turkey, and pumpkin pie? Well, first off, I’ve taken note that every time I go over someone’s house for a holiday dinner, they have made store-bought, frozen biscuits. And I understand that in the haste of preparing a feast, biscuits might be the last thing on the cook’s mind. However, I started making my own biscuits last year and everybody noticed the difference.

Secondly, to be perfectly honest, I haven’t come up with many recipes for Thanksgiving. While my family is good sports about trying my creations, Thanksgiving is the one time that they want the traditional stuffing, mashed potatoes, turkey, etc. And so, I have very little flexibility (Note: I say little because I do change things up a little bit. Hey, if they are not going to help me cook, they can’t blame me if I “accidentally” add something in that’s not apart of the standard menu 🙂 )



2 cups whole wheat flour

1/2 tsp salt

4 tsp baking powder

2 tbsp unrefined coconut oil, melted

2/3 cup milk + a few additional teaspoons


Preheat the oven to 450 degrees. In a bowl, combine the flour, salt, and baking powder. Mix in the coconut oil and milk. Kneed a few times with your hands, adding TEASPOONS of milk, if the dough is too dry. Break the dough into 10 small balls and press each down slightly on an ungreased baking sheet. Bake for 12 minutes.

Enjoy and have a Happy Thanksgiving!

Broccoli Soup

Back in the day, my sister and I watched The Powerpuff Girls. Blossom was the leader, Bubbles was the cute one, and Buttercup was the tomboy. Looking back, I realize my parents must have hated that show. Not only did it make us run around, pretending to fly, but it also caused so much drama. Both my sister and I wanted to be Bubbles. Being bossy (a trait of Blossom, by the way) my sister always said that she was Bubbles because she was the oldest (Bubbles acted like a baby, by the way). My brother was more agreeable being that he was only 2. He was fine with being Buttercup (hey, at least he got to be the tomboy, right?).

So in one of the episodes, the girls had to fight a bunch of broccoli aliens (See? This wasn’t some random tangent I just went on). Now, the broccoli had hypnotized all of the adults since they were the only ones who liked and ate broccoli. In order to save the day, the girls “defeat” the broccoli by eating them all. After this episode, my sister and I would motivate ourselves to eat broccoli by saying we were “killing all the bad guys!” (Ok, so maybe my parents liked the show a little bit.) To this day, I still think of “killing aliens” by eating broccoli. SO, in this soup, I pretty much liquified “the bad guys” before slurping them down.

Hey, you have to make sure they are good and dead, right?

Broccoli Soup


3 large heads of fresh broccoli, chopped into florets

1 leek (or 1 large onion), chopped

3 and 1/2 cups water

2 cups chicken broth

salt and pepper to taste

garnish: chives


Add all ingredients to a large pot. Cover with a lid and bring to a boil. Turn down to a simmer and cook until broccoli is tender, about 20 minutes. Puree with an immersion blender until smooth. Stir in salt and pepper and top individual bowls with chives.

Baked Barbecue-Avocado Nuggets

When I made my Baked BBQ Onion Rings a couple weeks ago, I ended up with leftover BBQ mixture and panko crumbs. And so, I looked around for other foods I could coat. Thus, the BBQ- avocado nugget was born! Crispy outside and nice, soft inside. I swear, it tastes better than a chicken nugget. I even tricked my brother with them. Coming into the kitchen, he completely ignored my avocado-BBQ sauce-panko station and zoned in on the what he assumed were chicken nuggets (I blame video games). After he took a bite and I told him what they really were, he glared at me… then took another! Win! I finally got my brother to eat an avocado! Now I just have to disguise every vegetable he eats 🙂

Baked Barbecue-Avocado Nuggets


4 avocados

2 tbsp whole wheat flour

2/3 cup barbecue sauce (I used cajun-seasoned sauce)

1 egg

1/2 tsp garlic powder

salt and pepper

1 and 1/3 cup panko crumbs


Preheat the oven to 425 degrees and spay a pan with oil. Cut up avocados into small nugget-sized pieces. In a shallow bowl, combine and mix flour, barbecue sauce, egg, garlic powder, salt, and pepper. In another shallow bowl, place and spread out panko crumbs. Using your hands or tongs, take one avocado nugget and place it in the barbecue sauce mixture. Transfer to panko bowl and completely cover with crumbs. Place on the baking pan. Repeat with every nugget. Bake in oven for 20 minutes.

Convincing? I think so.