Seasons change. Life changes. And sometimes blogging changes too!

I’m back from the countryside and have been cooking up a storm in our new house (!!) back in the city (!!)

So okay, okay. I must admit. The country life wasn’t exactly for me. But I gave it my best, that counts, right? 🙂

Along with the big move, I’ve also been making some changes to our menu to incorporate more and more fresh, healthy ingredients and less and less of the processed stuff.

Like this, who wouldn’t want to dig into this…?

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So it only made sense that I make a return to share all of this deliciousness with each of you.

With work and life being so hectic, and I know I’m not the only one, the blog is going to focus on helping all you meal preparers create clean, healthy foods (mosttttt of the time, right 😉 ) that don’t take hours in the kitchen.  And that taste superb.

Just like this dish. Which is an example of fresh, wholesome ingredients that is just TOO GOOD not to share.  And it’s oh-so pretty.

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I mean, come one, who doesn’t think that a sweet potato crust is just the coolest thing ever??? (Okay, maybe just me…?)

Anyhow. Give this one a try. I made it up on a leisurely Sunday so we had it on hand for easy meals. And it was so simple, you could throw it together with the few hours of free time you may get on a weekend while doing laundry and all those chores (am I right or am I right 🙂 )

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It’s been kinda quiet around here hasn’t it?

With the holidays and work and life… well, you know how that goes 🙂

But. Even so. There’s been no shortage of cookin’, that’s for sure!

As we start off the new year, I just can’t help but share at least a few pics.

And soon, some new recipes too!

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Veggie fried “rice” made with a farro, cole slaw mix, eggs, soy sauce and sesame oil then topped with fresh tomato, onion and avocado.

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Fresh caught mahi tacos from a Key West fishing trip topped with slaw, cheddar, and avocado.  Singing songs of summer… sigh!

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Whole wheat toast topped with smashed avocado with lemon, a fried egg, and shredded Parm served with baked parmesan tomatoes and sauteed mushrooms. Let me tell you, feed this to a skeptical meat eater and watch them smile!!

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Nanny’s classic “piggies” but this time stuffed with a venison mixture instead.  I always love serving a family classic to anyone who thinks “pigs in a blanket” are corn dogs wrapped in bread…

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And sesame noodles with a peanut sesame sauce topped with peanut sesame chicken thighs. An old Cookinfanatic classic, and a sauce I could eat straight from a spoon!

Hope you’ve been doing some delicious eating too 🙂

I have really been looking forward to sharing this recipe with you guys!  I threw this together over the weekend and I have to tell you, it really exceeded my expectations. And I wasn’t the only one who thought that – as it was recommended for our next bring-a-dish event … #householdapproved

Mexican corn salad

This corn salad is SO SO easy. You could throw it together in your sleep. And guess what. You don’t even need a kitchen to make it! But, the good news is, all these weeks of renovation have finally paid off! The country kitchen makeover is close to complete – just a backsplash and a can of paint away from done 🙂

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But back to the recipe. For those of you who like cilantro and feta, this is gonna be the tick to your tock. A little crunch from the peppers and onions. Tangy creaminess from the feta. And a touch of sweetness from the corn. I tell ya, I could eat this all day long!

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I really loved how refreshing this salad was and also how light yet filling it seemed. I could see it easily being served as a main dish with perhaps something light on the side. Or as a side dish, as I served ours (Mexican spiced chicken legs and a salad made the meal). The options are endless.

As far as the recipe, I could also see a Greek yogurt sub-in working perfectly too, if mayonnaise isn’t your thing. Go for it!

So what are you waiting for? I know you just might be as ready to hang onto the cool refreshing flavors of summer as I am… Right?! 🙂

 

Hang-on-to-Summer Mexican Corn Salad

Serves 4

  • 1 package frozen corn, defrosted
  • 1/4 onion, diced
  • 1/2 green pepper, diced
  • 2 tblsp canned diced green chilis
  • 3 tblsp mayonnaise
  • 4 oz. crumbled feta
  • 2 tblsp lime juice (I used bottled key lime, it’s perfection!)
  • handful of fresh cilantro, chopped
  • salt and pepper to taste
  1. Set frozen corn into a medium sized bowl to thaw, an hour or so should be fine.
  2. Chop onion, green pepper, and cilantro. Add to thawed corn. Also add diced green chilis. Stir to incorporate.
  3. In a separate bowl, mix together the mayonnaise, feta, and lime juice.  If you don’t have key lime juice, the juice of a regular lime should be just fine.
  4. Pour dressing over corn mixture and stir. Season with salt and pepper as needed.
  5. Serve!