Easy Chicken Burrito Bowl with Homemade Guacamole Recipe

Easy Chicken Burrito Bowl with Homemade Guacamole Recipe

This easy chicken burrito bowl recipe is the perfect (mostly) pantry meal! Most of the ingredients are easy to keep in your pantry or freezer, so just grab chicken and avocado to round it out! Made with grilled, marinated chicken, sautéed peppers and onions, charred corn and an easy homemade guacamole over brown rice. Great for meal prep too!

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Vegan Curried Coconut Corn Chowder Recipe

Vegan Curried Coconut Corn Chowder Recipe

This easy vegan curried coconut corn chowder recipe is packed with flavor, and is made dairy free using coconut milk. Sweet potatoes add creaminess and a little sweetness to the broth. Blend half, and keep the other half whole kernel for tons of texture!

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Herbed Summer Corn Pasta Salad

Herbed Summer Corn Pasta Salad

I am pleased to present to you my new favorite pasta salad for summer entertaining: this herbed summer corn pasta salad. Made with bowtie pasta (totally underrated pasta shape) tossed with juicy sweet summer corn, briefly sauteed so it maintains it's crunch, briny feta cheese, and tons of fresh herbs, it's one of those dishes that just tastes like summer.

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Mexican Street Corn Chopped Salad

Mexican Street Corn Chopped Salad

My favorite summer salad! This Mexican street corn chopped salad is inspired by my favorite food truck snack. And, it’s made entirely on the grill so you don’t have to heat to house up by turning on the oven. Top crunchy romaine with grilled bacon, peppers, corn, and scallion, add pinto beans and cotija cheese, and drizzle with a chili lime vinaigrette!

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Summer Gnocchi with Basil Brown Butter Recipe

Summer Gnocchi with Basil Brown Butter Recipe

This recipe for summer gnocchi with basil brown butter is a skillet of goodness! Pillowy gnocchi with sauteed zucchini, corn and cherry tomatoes gets drizzled with a garlicky basil and brown butter sauce. A quick and easy vegetarian dinner to throw together after a trip to the farmer’s market!

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Summer Farmer’s Market Skillet with Pistachio-Herb Spread

Summer Farmer’s Market Skillet with Pistachio-Herb Spread

This summer farmer's market skillet with pistachio-herb spread is a delicious way to highlight summer produce! Pick your favorite veggies from the market, saute, bake a few eggs into the mix, and serve with a bright and herbaceous pistachio-herb spread. Don't forget crusty bread for soaking up the runny yolks! Easily adaptable for any season. 

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Epic Vegetarian Nachos

These epic vegetarian nachos are topped with pantry friendly ingredients - frozen corn, canned black beans, extra sharp cheddar and shredded zucchini. 

Going along with last week's guest post by Anne on meal planning for people who hate to meal plan, I thought I'd share one of my favorite TST (throw s*** together) meals - nachos!

One thing I've learned in my years of cooking: everything tastes good on tortilla chips. Well, maybe not chocolate. Or But you get it.

I've made these nachos a bazillion times (okay five or six), and they truly are as easy as it comes. For veggies, I use either squash or zucchini, grated on the large holes of the cheese grater. I'm not sure why, but this is my favorite way of cutting squash. I swear it tastes better and different than chopped or half-mooned but maybe it's just me. Anyone else here?

Speaking of nachos, remember when fancy nachos were the thing? I think it was my high school/college years. Growing up in Atlanta, but there was one restaurant in Phipps Plaza (the fancy mall) called The Tavern and I used to LOVE to go there with friends and order fancy nachos. Salmon with tomatoes, dill and lobster cream veloute...thai chicken with peanut sauce and sprouts...yum! Plus, there was the feeling of being fancy because even though you're just eating nachos, its next to Neiman Marcus and sometimes you'd see rappers or Real Housewives of Atlanta.

Anyhoo, these aren't very fancy. Just black beans, corn, zucchini and (obviously) cheese. But they're still pretty epic. Hope you enjoy them as much as I do!

Epic Vegetarian Nachos

Serves 6

Get a good block of extra sharp cheddar instead of pre-shredded cheese. It has a lot more flavor so you can get away with using a little less.

Ingredients

  • 3 teaspoons extra virgin olive oil
  • 1/2 large red onion, chopped
  • 2 zucchini, grated on the large holes of a cheese grater
  • 1 cup frozen corn
  • 1 14-ounce can black beans, drained and rinsed
  • 12 ounces tortilla chips
  • 2 cups shredded sharp cheddar
  • Guacamole, for serving
  • Salsa verde, for serving
  • Chopped fresh cilantro, for serving
  • Hot sauce, for serving

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat 2 teaspoons olive oil on medium-high heat in a large sided skillet Add red onion and saute until tender, about 5 minutes. Add grated zucchini, season with salt and pepper and saute until zucchini is tender, about 5 more minutes.
  3. Place zucchini in a bowl, wipe skillet clean and add 1 teaspoon oil on medium-high heat. Add corn and saute until lightly charred, about 5-7 minutes.
  4. Spread tortilla chips evenly on a baking sheet. Top with zucchini, corn, black beans and shredded cheese. Place in the oven and bake 10-15 minutes until cheese is melted and chips are crispy.
  5. Serve topped with dollops of guacamole, salsa, cilantro and hot sauce.

More ooey, gooey, melty cheese: 

Whole Grain Potato, Corn and Goat Cheese Empanadas with Avocado Chimichurri
Whole Grain Potato, Corn and Goat Cheese Empanadas with Avocado Chimichurri
Mexican Cauliflower Crust Pizza
Mexican Cauliflower Crust Pizza
Polenta Vegetarian Lasagna with Butternut Squash and Kale
Polenta Vegetarian Lasagna with Butternut Squash and Kale

Potato, Corn and Goat Cheese Empanadas with Avocado Chimichurri

Potato, Corn and Goat Cheese Empanadas with Avocado Chimichurri

Celebrate potatoes with these vegetarian potato, corn and goat cheese empanadas with avocado chimichurri dipping sauce! These empanadas are made with a whole grain crust for extra fiber and a yummy flavor! And you'll be obsessed with the creamy avocado chimichurri, which you can make extras of to enjoy over all sorts of different foods. 

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Southwest Salad with Crispy Barbecue Cauliflower and Yogurt Ranch

Every time a cauliflower swap recipe makes the rounds on pinterest, I'm always skeptical at first. I mean, cauliflower as pizza? Cauliflower instead of rice? These people must be on something.

But eventually curiosity gets ahold of me. Because you know what, I just really like cauliflower. And guess what? I've never been disappointed. How my least favorite vegetable as a child has become a staple in our house is beyond me.

My latest cauliflower find is crispy baked cauliflower, which I first made in these crispy sriracha cauliflower tacos. They've quickly become a fan favorite amongst my group of friends (and hopefully you too!). Those nuggets of cauliflower goodness are back again, this time in this crispy barbecue cauliflower salad with creamy yogurt ranch.

Southwest Salad with Crispy Barbecue Cauliflower and Yogurt Ranch #salad #cauliflower #healthy #ranch

Just a friendly reminder for any cauliflower recipes - cauliflower is NOT a stand-in for carbs! Your body still needs carbs, which are perfectly healthy, and your body’s favorite source of fuel. That’s why in this recipe I also include black beans and corn for fiber-rich carbohydrate.


Southwestern Salad with Crispy Barbecue Cauliflower and Yogurt Ranch

Serves 4

Ingredients:

Dressing:

  • 1 cup plain yogurt

  • 1/3 cup unsweetened almond milk, buttermilk or regular milk

  • 1/4 teaspoon dried dill

  • 1 tablespoon chopped fresh parsley

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • Salt and pepper, to taste

Cauliflower:

  • 1 head cauliflower, trimmed, cut into florets

  • 1 egg

  • 1/4 cup water

  • 1/2 cup whole wheat flour

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon paprika

  • 1/4 teaspoon cayenne

  • 1/2 cup barbecue sauce

Salad:

  • 1/4 red onion, thinly sliced

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon olive oil

  • 1 cup frozen corn

  • 1 14-ounce can black beans, rinsed

  • 1 avocado, diced

  • 4 radishes, thinly sliced

  • 2 roma tomatoes, chopped

  • 2 hearts of romaine, chopped

Directions:

  1. First, make the dressing by whisking together all the dressing ingredients and seasoning with salt and black pepper to taste.

  2. Next, make the pickled red onions. Place the red onion in a small bowl and toss with apple cider vinegar and salt. Let pickle for 10 minutes.

  3. Then, make the cauliflower. Preheat the oven to 400 degrees. Spray a baking sheet with olive oil. Beat egg together with water in a medium bowl. In another medium bowl, mix flour with garlic, onion, paprika and cayenne.

  4. Grab a handful of cauliflower florets and dip into egg. Remove with a slotted spoon and let egg wash drip off, then toss in flour mixture using your other clean hand. Shake off extra flour and place on baking sheet. Repeat with remaining cauliflower. Spray cauliflower with olive oil and place in oven. Bake 20-25 minutes, flipping halfway, until tender and crispy. Remove from oven, drizzle with barbecue sauce and toss evenly to coat. Place back in oven and bake 5 minutes to warm through and crisp a bit.

  5. While cauliflower is baking, heat the olive oil in a small skillet on medium-high heat. Add corn and cook until lightly charred. Remove from skillet to bowl and let cool.

  6. To prepare the salad, place the lettuce to a large bowl. Toss with pickled red onions, corn, black beans, avocado, radish, and tomato. Top with barbecue cauliflower then drizzle with ranch dressing.


More salad recipes:

Coconut Curry Crusted Chicken Salad with Mango and Homemade Honey Mustard

Coconut Curry Crusted Chicken Salad with Mango and Homemade Honey Mustard

Mexican Street Corn Chopped Salad

Mexican Street Corn Chopped Salad

Spicy Fish Taco Salad with Mango Salsa

Spicy Fish Taco Salad with Mango Salsa


Southwestern Salad with Crispy Barbecue Cauliflower and Yogurt Ranch #ranch #salad #cauliflower #vegetarian #healthy

Grilled Corn, Four Ways

Grilled corn is a summer staple in our kitchen. You'll love these four variations - garlic browned butter, curry yogurt, sriracha lime and miso

Summer corn is a bit of a religion in our house. Like tomatoes, it's one of those vegetables that should really only be consumed in season. If you've tasted fresh summer corn, just picked and straight off the cob, then you understand. After corn is picked, the natural sugars start to convert to starch and the corn loses it's sweetness. My husband's long commute to work takes him past acres of cornfields and each summer, he gives me daily updates on it's progress. As soon as it's ready, we eat grilled corn at least once a week. Something about those lightly charred, sweet kernels gets me!

Have you tried Mexican street corn? It's my absolute favorite way to eat it! But slathered with cheese, mayonnaise and crema, it's not exactly the most nutritious. When I got a shipment of Amaize sweet corn, I decided to play around and come up with some healthier grilled corn toppings. Between the flavor packed garnishes and naturally sweet Amaize corn, we were in heaven! My South Carolina friends can find Amaize corn at Food Lion through August. (Disclosure: This post was not compensated. I received samples of Amaize sweet corn, loved it and wanted to share with you fabulous readers!).

Sriracha-Lime Grilled Corn

Ingredients

  • 4 ears corn, husked
  • 1/4 cup plain yogurt
  • 1 tablespoon sriracha
  • Lime, for serving
  • Sliced green onion, for serving

Instructions

  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, mix yogurt and sriracha. Slater over corn. Garnish with lime and green onion.

Miso Butter Grilled Corn

Ingredients

  • 4 ears corn, husked
  • 1 tablespoon butter
  • 1 tablespoon sesame oil
  • 1 tablespoon miso
  • Toasted sesame seeds, for serving

Instructions

  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, warm butter, sesame oil and miso in a small skillet. Whisk together until combined. Serve corn drizzled with warm butter and garnished with sesame seeds.

Curry Yogurt Grilled Corn

Ingredients

  • 4 ears corn, husked
  • 1/3 cup plain yogurt
  • 1/2 teaspoon curry powder
  • Cilantro, for serving

Instructions

  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, whisk together yogurt and curry. When corn is done, slather with curry yogurt and garnish with cilantro.

Garlic Browned Butter Grilled Corn

Ingredients

  • 4 ears corn, husked
  • 4 garlic cloves, minced
  • 2 tablespoons butter, preferably grassfed
  • Basil, for serving

Instructions

  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, warm butter and garlic together in a skillet on medium heat. When butter starts to smell nutty and garlicky, turn off heat and remove skillet from stove. Serve corn with garlic butter and sliced fresh basil.