If you’re like me, you’ll agree that the best part of any salad is the dressing. ;) With this salad, you’ll get your healthy greens like the broccoli and spinach, but you’ll also get a light, tasty (and also healthy!) dressing. It’s important that the dressing matches the “clean-eating” of the salad so it doesn’t completely defeat the purpose of eating a healthy meal.
The dressing is a refreshing combo of olive oil, lemon juice, vinegar, salt and pepper. They are all incredibly simple ingredients that make for a perfectly zesty dressing when combined. And they compliment the vegetables in this salad nicely. Other than the broccoli and spinach, this salad also consists of carrots and onions for some extra flavor and crunch.
A few pulses with my food processor gets me nicely chopped vegetables in less than a minute! So, I highly suggest using one when it comes time to chop the onions and carrots. Here’s a link to the Ninja chopper I love to use at home all the time.
With this easy, healthy salad, I promise it won’t feel like a chore trying to eat clean! Especially when you top it off with some sliced avocado for some healthy fat and even more delicious flavor. With all the different diets and lifestyle choices in this world today, I think this salad will fit in well with almost all of them! And for those of you who are still eating carbs, you can definitely make this as a side salad for your pasta dinner. ;)
VISIT MY SIDES & SALADS PAGE FOR MORE IDEAS!
I have quite the love for all things corn! I incorporate corn into many of my recipes such as my Cheesy Corn Casserole or my Avocado Chicken Salad. Heck, sometimes I just break open a can of corn, melt some butter over it and enjoy a nice corn filled snack. But my favorite corn food of all time are Elotes! Nothing beats an authentic Elote straight from the streets of Los Angeles!
This dish came into fruition during one of my “feeling-creative” moments. I really wanted pasta salad but was tired of the same old recipes. I opened my pantry to see an over abundance of canned corn. So naturally, something clicked in my brain to put one of my two favorite dishes together into an incredibly unique and DELICIOUS Mexican Street Corn Pasta Salad!
Elote is a type of Mexican grilled corn that’s usually topped with mayo, crema, chili, lime and cotija cheese. I tried to incorporate as much of these ingredients as possible into this pasta salad to keep the essence of a traditional Elote with just a few minor differences. For the sauce, I used mayo as the base, mixed with lime juice, salt, pepper and cayenne pepper (instead of chili). I just personally like the taste of cayenne more than plain chili. For the cheese topping, I used a mix of crumbled cotija cheese and grated parmesan cheese.
In order to really get the right kind of taste for this recipe, you MUST sauté the corn first before mixing it into the pasta salad. All the other vegetables can be added in raw, but you really want the corn to develop a slightly “charred” look in order to mimic traditional Mexican grilled corn. Since we’re using canned corn, the easiest way to do this is to sauté the corn in some oil, salt and pepper in a large skillet. If you have the time to spare, you’re more than welcome to grill a few ears of corn and cut the kernels for the salad instead! But for me, I’m all about shortcuts when I cook so I didn’t mind using canned corn at all. And the result was still extremely scrumptious!
After sautéing the corn, I like to save a handful on the side in order to top the pasta salad for the final Mexican street corn look. And since this pasta salad is best served cold, I would highly recommend making it a few hours before you’re ready to serve or the night before if you’re able to. It could take anywhere from 2-4 hours to cool completely. I find that occasionally mixing the salad during the refrigeration time helps to cool it faster.
This pasta salad has definitely become one of my top favorite meals to make! It’s a unique way to get my Mexican street corn fix when the craving hits. It’s also a bonus that the ingredients are pretty basic so I usually always have them on hand. And not to mention the recipe can be easily customized. I hope you guys enjoy this dish as much as I did! Let me know your thoughts in the comments below. :)
VISIT MY PASTAS AND NOODLES PAGE FOR MORE IDEAS!
How many chicken wings can YOU eat in one sitting? With this recipe, I can guarantee you’ll be eating quite a few! This is probably one of the easiest and fastest ways to cook up some delicious BBQ Chicken Wings. And all you need are three simple ingredients.
My go-to BBQ sauce has always been Sweet Baby Rays Sweet N’ Spicy. I love using it on my Boneless BBQ Ribs as well (which is another recipe you need to check out for an easy dinner idea). When mixed with a tablespoon of garlic powder for some extra fragrance and flavor, this BBQ sauce makes for the perfect chicken wing coating.
At the store, these types of chicken wings come in packages sometimes labeled “party wings”. They’re the perfect size and usually include a mixture of drumettes and wingettes (or flats). I had a 4-pound package which consisted of about 30 wings. To coat the wings with the barbeque sauce mixture, you’ll put them in a large bowl and mix until coated well.
You’ll then lay the coated wings side by side on a large baking pan, cover with foil and then bake for about 45 minutes. It’s important to cover the wings when baking in an oven because it ensures that the meat remains moist. However, since a crispy outer skin is also important, I like to add an additional 10 minutes of UNCOVERED baking at a higher temperature or broil. Read the full recipe below for more step by step instructions. I hope you all get your BBQ Chicken Wings fix from this recipe!
3-INGREDIENT BBQ Chicken WingS Recipe
VISIT MY MAIN COURSE PAGE FOR MORE IDEAS!
While the weather outside is still cold and gloomy, I figured I’d get this Loaded Vegetable Soup recipe on the blog to help warm everybody up! What’s great about this soup is that it’s made with mostly canned vegetables and long-lasting ingredients such as frozen okra, onions and garlic. It can be cooked up quickly and is hearty and filling!
You’ll start by sautéing the onions, garlic, carrots and spices in a large pot (or deep skillet). This step really brings out the flavor and fragrance of the ingredients. After about three minutes of sautéing, you’ll pour the rest of the ingredients into the pot which include the tomato sauce, water, and all the vegetables. Make sure to drain the excess water from the canned vegetables before adding to the pot!
It doesn’t take long to cook the vegetables through. The carrots and okra will take the longest to soften. It took me about 25 minutes to finish the soup which consisted of boiling and simmering. You can serve this delicious vegetable soup with your choice of bread or crackers for a filling meal. It’s also an easy way to get your kids to eat their vegetables in one sitting. c(= Read on for the super easy recipe below!
Loaded Vegetable Soup Recipe
VISIT MY MAIN COURSE PAGE FOR MORE IDEAS!
These are my beautiful mom’s famous holiday cookies that many people have asked me about. I grew up eating these cookies every Easter. Some of my best holiday memories involve these cookies. I must admit, I didn’t realize how much I took these cookies for granted until I was married and out of the house. I miss the Spring days when I could run to the kitchen whenever I wanted and munch on these cookies all day long.
The ingredients for these cookies are very precise. My mom always tells me it took a while for her to find just the right measurements for each ingredient to make sure the texture was perfect for baking. You’ll have to use a Cookie Press Machine (pictured above) so it’s important the dough is not too thick, otherwise it will be very difficult to push through the machine. You can see from the photo below that the dough in this recipe is very light and crumbly looking. Once baked, the cookies have a sweet, buttery flavor that’s extremely addicting. I promise you won’t be able to eat just one.
As I mentioned earlier, a cookie press machine is highly recommended for this recipe! They are usually very cheap and they come with at least a dozen different shapes already in the kit. It’s extremely easy to use a cookie press for this recipe. You just switch out the different discs depending on what shape you want and you press the trigger a few times to dispense the shaped cookie unto the baking pan. As you can see from the photo below, the cookies come out perfectly formed every time! I’ve also included a link below to a cookie press machine similar to the one I use when making these cookies:
Then comes the fun part: decorating the cookies! You can use sprinkles, mini chocolate chips, or cookie icing. You can even dip the cookies in melted chocolate once they’re done baking and give them a chocolate candy shell. Get creative and have fun with this part. The cookies still taste amazing no matter what you put on them!
I’m very happy to be sharing this recipe with everyone. I feel like such a true Egyptian being able to make these cookies on my own. I’m very blessed my momma taught me how to make these incredible butter cookies. It is one of her most popular recipes and once you try them, you’ll know why! So please give them a go and let me know what you think! Also, check out my mom’s Egyptian Baklava Recipe as well.
Egyptian Easter Butter Cookies Recipe
VISIT MY RECIPES FROM MOM PAGE FOR MORE IDEAS!
My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.