Apple Cinnamon Protein Muffins

Turn that pancake mix into muffins! Try this delicious recipe for a classic apple cinnamon muffin, but packed with fiber and packed with protein! Great for kids too!

You can make them into large batches and freeze them, for a fast and healthy breakfast on the go.

1-1/2 cups FlapJacked Cinnamon Apple Protein Pancake Mix
1 cup skim or fat free milk
1 TBSP honey (or use low-glycemic sweetener)
2 large egg white
1 cup Barbara’s Better that Granola oats & honey



Preheat oven to 350.  Grease a non-stick muffin pan (or use paper or foil muffin liners).  Mix all ingredients with a mixer on low for 30 seconds, then on high for 1 minute.  Pour evenly into 8 muffins.  Bake in pre-heated muffin pan for 12-15 minutes. Lt cool & Enjoy!


Serving Size: 1 muffin
Servings: 8
Calories 88
Fat 1g
Carbs 14g
Fiber 1g
Sugar 7g
Protein 12g


Next Level Tailgating

This Ultimate Pulled Pork Bar will score a win with your guests on game day. It has all the fixings for nachos, flatbread pizzas and sliders. Guests will fall in love with the tender, fall-apart pulled pork, extra cheesy queso dip and crisp Sriracha coleslaw.

gdHow to Set Up a Pulled Pork Bar for Game Day!

  • 3-4 pounds pork shoulder or pork butt
  • 3-4 tbsp desired spice rub
  • 1/4 cup beef stock or beer
  • 1 large yellow onion, roughly chopped (optional)
  • 1 bay leaf (optional)

Pulled Pork Recipe (Ingredients above):

Put onions in slow cooker, place pork on top.

Pour stock or beer over meat. Liberally sprinkle meat with desired spice rub. Add bay leaf to slow cooker.

Cook on low 6-8 hours until fall apart tender.

Queso Dip Recipe:


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 2 teaspoons cumin
  • 1 cup grated chipotle cheddar cheese
  • 1-14 ounce package Swiss fondue
  • 1-16 ounce jar chile con queso dip
  • 1 cup desired salsa


Melt butter in a large, heavy bottomed sauce pan over medium heat. Stir in flour, cook 1 minute.

Slowly whisk in milk and cumin, simmer 2-3 minutes.

Add grated cheese, stir until melted.

Add fondue, stir until melted.

Mix in chile con queso and salsa. Serve hot.

Transfer to a slow cooker, put on lowest setting, to keep warm for extended serving time.

Sriracha Coleslaw:


  • 1/3 cup sour cream
  • 1/4 cup sriracha mayo
  • 2-3 tablespoons cider vinegar
  • 1-2 tablespoons agave nectar
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 2-3 tablespoons chopped cilantro
  • 1-16 ounce package shredded coleslaw vegetables
  • 1/4 fresh chopped scallions


In a large bowl whisk together sour cream, mayo, vinegar, agave and spices. Adjust vinegar and agave to desired taste. Stir in cilantro.

Add cabbage mix to bowl, toss to coat completely. Mix in scallions.

Can be served immediately, but best after chilling for several hours.

Fried BBQ Chicken

Yes, you are reading this correctly. This is a recipe for FRIED BBQ CHICKEN!

I had thawed out a package of chicken breasts the night before to make something with it for dinner the next day. It was creepin up on 5 o’clock, din din time was fast approaching and I just couldn’t decide whether to make fried chicken or BBQ chicken. Kids weren’t very helpful because of course one said fried and the other said barbecue (typical, lol).

That is when my light-bulb went off and I thought why can’t I make fried barbecue chicken.. SO I DID! And it was delicious!

Here is how I did it…


First, let’s get to frying (& my secret ingredient to make it extra moist)

You will need:

  • Flour
  • Salt & Pepper
  • Milk
  • Mayo (yes, mayo!)

Mix about 3 cups of flour (depending on how much chicken you plan on making) add salt and pepper to taste. In another bowl, your going to add about 2 cups milk and about a half cup of Mayo, mix and set aside.

Tip: Keep one hand for the wet part and one hand for the dry part. This will help you from getting those monster hands when dipping!

Evenly coat each piece into the flour mixture, then into the wet mixture and set on a piece of parchment or foil and let sit for about 5 minutes. Then repeat in both dry and wet batters.

Heat vegetable or canola oil, which ever you prefer in a skillet. I like to use my cast iron for this but you can use whatever you want. Fry until golden brown, about 7 minutes on each side depending on how thick your chicken is.

Preheat your oven to about 400 degrees.

Then, get your favorite BBQ sauce and warm it up in the microwave for about 2 to 2 1/2 minutes. Stir to prevent hot spots. Then dip your fried chicken into the sauce, and set on a rack over a baking sheet lined with foil.


Bake for about 15 to 20 minutes, until the chicken is cooked thoroughly and the outside gets crispy.

Let cool, & ENJOY!


I always love to hear from you guys so if you have any questions comments please post them below!

Pumpkin Cake

Tis the season for everything Pumpkin! Yay! So instead of doing the classic Pumpkin Pie, or Pumpkin bread I decided to make a Pumpkin Pie Cake! The same great flavors of a Pumpkin Pie but in cake form. Like we need an excuse to bake a cake, pssh.

A little tip: A slice goes great with a cup of coffee in the morning. Just don’t tell your kids that! 😉

So lets get started..



I opted to start with a butter cake recipe. But you can choose which ever cake base you would like, vanilla or a white cake would also work well.

Butter Cake Recipe

Ingredients needed:

9 cups granulated sugar
6 cups cake flour
1/4 cups salt
1/4 cups baking soda
2 3/4 cups solid shortening
4 cups butter
2 cups whole eggs
5 cups buttermilk
1/8 cup vanilla extract
8 cups egg whites
8 cups granulated sugar

Preheat oven to 320 degrees F.

Mix together sugar, flour, salt, baking soda, shortening and butter in the bowl of a stand mixer. Mix on 2nd speed for 3 minutes. Then add whole eggs, buttermilk and vanilla to the mixture and beat again for 3 minutes on 2nd speed. In a separate bowl, beat the egg whites and sugar into a meringue state. Then gently fold the meringue into the buttermilk mixture.

After you got your cake batter

After you got your base cake all mixed and ready to go, divide equally between 3 bowls.

  • -First bowl add 1 tablespoon pumpkin pie spice
  • -Second bowl add 1/2 tsp each of cinnamon and nutmeg
  • -Third bowl leave plain
Pour each bowl into separate parchment lined sheet pans or round cake pans. Bake until a toothpick comes out clean when inserted in the center of the cake. About 20-25 minutes depending on size and color of pan.
Let cool on rack and then slice off the top of each to make an even layer.
After completely cool, Frost each layer as you go .. Then completely around the sides and the top for an even coating of icing. You can get fancy with it if you like, but I kinda like the imperfect rustic white base.
Here is the Butter Cream Icing recipe:


  • 3 cups powdered sugar
  • 1/3 cup butter, softened
  • 1 1/2 teaspoons vanilla
  • 1 to 2 tablespoons milk


 In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

 Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.



I love to hear from you guys so any comments or questions, or if you have any tips for this recipe please share below!


Cake in a Mug

Dessert is my weakness! And I usually love spending time in my she cave (also known as my kitchen) baking up amazing desserts at least once a week. With school now back in full force, I just haven’t found the time in the past few weeks. So when my after dinner dessert fix wasn’t being fulfilled, I stormed the internet in search of a super quick and easy dessert I can make in a just a few minutes. Which was all I had between dinner and homework.

This recipe will only take you about 2 minutes to prep and mix and 90 seconds cooking! No, I have not used magic or found a secret machine to freeze time. This is cake in a mug!

Recipe makes one cake in a mug.


Here is what you need: 

3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons cocoa powder
1/4 teaspoon baking powder
Pinch of salt, optional
3 tablespoons milk
3 tablespoons vegetable oil
Splash vanilla extract, optional (but I recommend)
3 tablespoons chocolate chips

Here is what you do:
You need a 12-ounce microwave-safe ceramic mug and a microwave oven.
Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk (I used almond milk), vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.
Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.

I cooked mine for about 85 seconds as I wanted mine a little “under” done and it was PERFECT!



If you try this recipe (which how can you not) please tell me how your turns out and if you have any tips or tricks you would like to share, just comment below!

Blueberry Power Bites

Eating healthy isn’t always easy. I find myself eating the things that are convenient to grab and shove in my mouth by the handful! Not to mention, the snacks don’t fill you up so you end up eating a lot more of them. NOT THESE! These bites are perfect to throw in a bag and take anywhere with you. You could substitute any ingredients in this recipe and make it work for you!

I have played with this recipe a lot over the past few months, adding a bit of almost everything I had in my pantry. And that is why I love these bites, you can use whatever you have in your pantry or spice rack and create a easy, and healthy for you snack even the kids will want to eat!


Ingredients I used:

  • 3 cups Oats, toasted (see tips below)
  • 2 tbsp brown sugar
  • 1 tbsp agave, or honey
  • 1 tsp cinnamon
  • 1 tbsp peanut butter
  • 1/2 tsp vanilla extract
  • 1/ tsp almond extract
  • 3 tbsp flax seeds, grounded
  • 3 tbsp chia seeds, grounded
  • 1 to 1 1/2 cups almond milk, adjust as necessary
  • 1 cup blueberries
  • 1 tbsp cocoa powder


Mix all ingredients in bowl, shape into bite size balls and bake in a preheated oven at 350 degrees for 25 – 30 minutes until firm and brown. Let cool completely.



Toast your oats!– Toasting your oats in a dry non stick skillet on med- med high until lightly browned helps bring out the flavor and cuts down the “uncooked flour” taste!


Get your grind on!– Put the Chia seeds and Flax seeds in either a coffee bean grinder, spice grinder or blender to grind them into a fine powder before adding to your recipe so you don’t bite right into a seed.


Play with your food!– Try different flavor extracts, I used vanilla and almond, but you can try banana or pistachio. The limits are endless.

Feel fruity!– You can try any kind of fruit in these, you might want to adjust the amount of liquid your adding depending on how much juice is in the fruit. Also, I tried getting the blueberries in the middle of the bites before baking, that way the juice didn’t explode everywhere on the outside while baking.


You can feel good about eating these, and get a boost of “Power” for your day! Oatmeal contains soluble fiber, which stays in the stomach longer and helps you feel fuller, longer. It also contains calcium and potassium!

4th of July Firecracker Shots

Nothing screams party like a jello shot and these easy to make Firecracker 4th of July Jello Shots are no exception!

I’ve always had an obsession with firecrackers.  I know they aren’t pretty or sparkly; they’re more dangerous and scary, and loud (which could be saying something about my inner firecracker gal).

Maybe it’s the thrill of lighting them and then hoping you can run fast and far enough before they go off, or it’s the loud bang and the smell of smoke. As a kid we used to light whole packs of them at once…awe, c’mon I know I’m not the only one! In high school the boys would go in the orange groves and have a firecracker and smoke bomb wars, while us girls cringed and screamed behind the orange trees caught in the crossfire.

Well, these firecrackers aren’t one bit dangerous…just darn good.  Okay so if you have the “grown-up” version they could become dangerous…but it’s worth it! The kids and  I had so much fun making these…we think you will too!


  • 1-1/3 cups boiling water, divided
  • 1 package (3 oz.) JELL-O Berry Blue Flavor Gelatin
  • 1 package (3 oz.) JELL-O Cherry Flavor Gelatin
  • 1 envelope Unflavored Gelatin
  • 1 cup milk, divided
  • 3 Tbsp. sugar
  • 1/2 tsp. vanilla
  • 20 maraschino cherries with stems, well drained, patted dry


  • ADD 2/3 cup boiling water to berry gelatin mix in small bowl; stir 2 min. until completely dissolved. Repeat with cherry gelatin mix. Cool.
  • MEANWHILE, sprinkle unflavored gelatin over 1/4 cup milk in medium bowl; let stand 5 min. Bring remaining milk to boil in saucepan.
  • Remove from heat; stir in sugar and vanilla. Add to plain gelatin mixture; stir until gelatin is completely dissolved. Cool 10 min.
  • SPOON berry gelatin into 20 (1-oz.) plastic shot glasses sprayed lightly with cooking spray, adding about 2 tsp. to each. Refrigerate 15 min. or until set but not firm.
  • TOP with unflavored gelatin mixture, adding about 2 tsp. to each cup. Refrigerate 10 min. Insert cherry, stem end up, into white gelatin layer in each cup. Refrigerate 2 min.
  • COVER with cherry gelatin, adding about 2 tsp. to each cup. Refrigerate 2 hours or until firm.
  • Remove from cups before serving.
  • Here’s two fabulous “adult” versions that will REALLY make these firecrackers pop!!
    • Adults Only alcoholic Variation: Prepare as directed, reducing the boiling water to 1 cup and dissolving each of the berry and cherry gelatin mixes in 1/2 cup boiling water. Stir 1/4 cup vodka into each flavor of gelatin, then continue as directed.
    • Spiked Cherries Adults Only Variation: Place cherries in a glass jar. Add 1/2 cup vodka; cover with a tight-fitting lid. Refrigerate at least 2 hours; drain. Pat dry, then use as directed.


There you have it! An easy and adorable 4th of July jello shot recipe perfect for a summer evening!! ENJOY!

Summer treats for your four legged friends

Everyone’s BFF deserves some homemade goodies every now and then! And some of these treats can even help keep your pup cool in the hot temps. We all make those summer time Ice cream and Popsicle treats for the kids, but what about your dog?


Living in Arizona it gets HOTT, and I wanted to make my Boomer (that’s his name) some delicious and good for him treats to help keep him cool. So I came across these recipes and wanted to share.  Maybe I just wanted to show my dog off I dunno 😉 but isn’t he cute though!! The picture on the very left was when he was 5 months old and his ears were still all floppy!

PB & Fruit Ice Ring


This is an easy one. No oven, no cookie cutters.. Just some waiting and happy, happy dogs.

1/2 cup Peanut Butter
1 cup Chopped Fruit (I used strawberries)
2 tablespoons Flax seeds

1. Blend the peanut butter and water and pour into the bundt or cake pan.
2. Add chopped fruit and flax seeds.
3. Allow to freeze for 4 to 6 hours before placing in the grass for your pups.
Or add whatever you want. All you need is water and … and any dog safe item or food that you can think of. Treats, toys, chicken, liver … whatever your dog likes. Its keep them cool and occupied and it’s so much fun to watch them uncover the goodies with each lick.

Peanut butter dog biscuits


Easy-peasy homemade dog treats you can whip together in no time and feel good about giving your pup. Try adding in bits of bacon for a very special treat.
Makes about 3 dozen medium biscuits

• 1/2 cup natural, unsalted peanut butter
• 1 cup water
• 2 tablespoons vegetable oil (or use the oil that has separated from the natural peanut butter inside the jar)
• 1 1/2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

1. Preheat the oven to 350º F. Line two baking sheets with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the peanut butter, water, and oil.
3. Add the flours gradually, mixing until the mixture comes together to form a smooth dough, 2 to 3 minutes. (This can also be done by hand, though the kneading will take longer — 6 to 8 minutes.)
4. Roll out the dough on a lightly floured surface to about 1/4-inch thick. Cut out biscuits using a floured cookie cutter, and transfer to the prepared baking sheets. Leave at least 1/4 inch between each biscuit to ensure even baking (the biscuits don’t spread much).
5. Bake until golden brown on the bottom and edges, about 12 to 18 minutes (depending on the size of the cookie cutter). Cool completely before serving to your pooch.

Yogurt bites

These treats are yogurt, bananas, and peanut butter, so you can keep your pups and your kids cool all summer long. We all make those summer time Ice cream and Popsicle treats for the kids, but what about your dog?

Ingredients & Directions
Get a 32 Oz of yogurt. Plain or Vanilla is good. Dump it in a bowl.
Next, get a large banana, 2-3 table spoons of peanut butter and 1 tablespoon of honey.
Mix all together with a blender. Yummy goodness already.
Then get some ice cube trays. Your dog might not care what they look like… My kids love stars, so I found a set of 2 star ice cube trays at Walmart for $1.50
You’ll pour the mix into the ice cube trays and then put in your freezer.
Here is the fun part for the kids. These are healthy and just the right size. Freeze for 10 minutes then put a tooth pick in the center of the ones for the kids.
After they’re frozen, get a Tupperware container and store in your freezer to get out whenever the kids and your pooch want a nice refreshing treat.

Protein packed vegan dog treats


2 cups of chickpea flour
1 cup of plain flour
2 tablespoons of dried parsley
1 tablespoon of nutritional yeast flakes
1 cup of warm water


Combine the dry ingredients in a large mixing bowl. Slowly add the water. turn the dough out onto a sheet of baking paper and roll out to a thickness of about 1-2cm. cut into desired shape with a cookie cutter, place onto a baking sheet, and bake in a 180°C (350°F) oven for 15 minutes.

Turn off the oven, leaving the dog treats in the oven for 6-8 hours until they cool and crunchy. Serve to your fur family for their enjoyment.

Depending on the size of your cookie cutter, this recipe makes about 3 cups of small biscuits.

Frozen Meaty treats

• 2 cups cooked meat/poultry/fish (I pulled all the residual chicken-bits off the bones after I strained the stock, and ended up with about 2 cups’ worth).
• 3/4 cup plain low-fat or fat-free yogurt
• Small handful of parsley, finely chopped
• 1 carrot, cooked and mashed
• 3 tbsp olive oil
• I used yogurt to hold everything together, because it’s good for digestion and will satisfy your pooch’s craving for dairy products without upsetting their stomach like cheese or milk.
• Olive oil is good for keeping his coat shiny and soft.
• Parsley is a great breath-freshener…you can also use fennel seed or fresh fennel fronds.
• Carrots are the sneaky way of getting him to eat his veggies!

Peanut butter & Coconut treats

• 1 cup Almond Flour
• 1/4 cup all-purpose flour
• 1/4 cup oat meal
• 1/4 cup shredded coconut, unsweetened
• 1/2 tablespoon baking powder
• 1/2 cup peanut butter (natural or organic)
• 1/2 cup milk
• 1 tablespoon olive oil
• 1 tablespoon applesauce
1. Heat oven to 350 degrees F.
2. In a medium bowl, combine dry ingredients with a wooden spoon.
3. Add remaining ingredients and mix well until combined.
4. Knead dough into a ball.
5. On a well floured piece of waxed paper, pat dough ball out until flat, then place another piece of wax paper on top of dough and roll out to 1/4-1/2 inch thick.
6. Use a cookie cutter or glass to cut out treats, place on unlined baking sheet.
7. Bake for 20 minutes until golden brown.


2 ripe bananas
24 – 32 oz. plain yogurt
1 cup peanut butter
2 tablespoons honey
1/4 cup water
1. Blend or mix all ingredients together until you have a consistent texture throughout.
2. Pour into ice cube trays, cupcake tins or any small container that will yield a treat appropriately sized for your dog.
3. Garnish (optional). Dog bones, grated cheese, fruits or veggies work great and look cute too.
4. Freeze over night and serve.

Since variety is the spice of life, here are some alternate suggestions: Add more or less water depending on the consistency you dog likes (soft vs. crunchy), substitute the water with chicken broth, substitute the yogurt with baby food (sweet potatoes and pumpkin are big hits) or use all organic ingredients if that’s your thing. Remember, the combination of ingredients doesn’t have to sound appealing for our four-legged children to love and appreciate the gesture. Enjoy.

Frosty paws


* 1 large container (32 oz) of low-fat, plain, organic yogurt
* 3 handfuls of fresh (organic is best) blueberries
* 1 banana
* 2 tbsp of organic peanut butter
* other fruit as desired – like, apple slices, orange slices, pineapple slices, and more. Remember, locally grown and organic is best!


Chop up the banana in small pieces (or mash) and mix all ingredients together. Place the mixture in ice cube trays and freeze for about 3 hours.

Once frozen, run hot water over the underside of the trays, pop out the frosty paws, and serve. That’s it. For fun, you can use bone shaped ice cube trays!

Peanut Butter + Jam Freezies

• about 12 medium to large strawberries (organic is preferable)
• 3-4 spoonfuls of all-natural peanut butter
• 1/4 cup of cold water

1. Wash strawberries and remove tops.
2. Blend strawberries and water together until pureed.
3. Fill the empty slots of an ice cube tray approximately 3/4.
4. Gently place a small, yet generous dollop of peanut butter onto each filled ice cube tray slot. (NOTE: You want to be sure that the peanut butter sinks INTO the strawberry liquid, not just rests on top).
5. Place tray in freezer for several hours and allow to freeze.
6. Pop, serve and chill!

As always I love to hear from you guys so if you have any comments, questions or ideas please post them below!

Quick & Easy Low Cal Dinner Recipes for Summer

Get inspired to make a lighter, healthier meal with my quick, low-calorie summer dinner recipes. Enjoy satisfying recipes for fresh salads, juicy grilled chicken, easy family dishes and more. Try my Thai Chicken Stir-Fry with Basil & Cashews for a flavor-packed weeknight dinner or Apricot Chile Glazed Salmon for a simple yet elegant dinner on the grill.

1.Thai Chicken Stir-Fry with Basil & Cashews


This quick chicken stir-fry recipe is flavored with classic Thai ingredients: savory fish sauce balanced with tangy lime juice and plenty of fresh basil. Have all the ingredients prepared and ready to add to the wok before you turn on the heat. Serve with brown rice.

Makes: 4 servings
Serving Size: 1 1/4 cups
Active Time: 30 minutes
Total Time: 30 minutes


• 2 tablespoons peanut or canola oil, divided
• 1 pound boneless, skinless chicken breast, trimmed, cut into 1-inch pieces
• 3 scallions, cut into 1-inch pieces
• 2 small fresh red chiles, thinly sliced (optional)
• 2 cloves garlic, thinly sliced
• 1 large zucchini, quartered lengthwise and sliced into 1/2-inch pieces
• 2 tablespoons fish sauce
• 2 teaspoons lime juice
• 2 teaspoons molasses
• 2 teaspoons cornstarch
• 1/2 cup toasted cashews
• 1/4 cup slivered fresh basil, preferably Thai


1. Heat 1 tablespoon oil in a large, flat-bottom, carbon-steel wok or large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.
2. Add the remaining 1 tablespoon oil, scallions and chiles (if using); cook, stirring, until the scallions start to soften, about 30 seconds. Add garlic and zucchini and cook, stirring, until the zucchini is just tender, about 3 minutes.
3. Meanwhile, whisk fish sauce, lime juice, molasses and cornstarch in a small bowl. Stir the sauce and the chicken (along with any accumulated juice) into the pan; cook, gently stirring, until the sauce is bubbling and thickened, 30 seconds to 1 minute. Remove from the heat and stir in cashews and basil.


Per serving: 329 calories; 18 g fat (4 g sat, 9 g mono); 63 mg cholesterol; 16 g carbohydrates; 2 g added sugars; 6 g total sugars; 28 g protein; 2 g fiber; 664 mg sodium; 649 mg potassium.
Nutrition Bonus: Vitamin C (37% daily value), Magnesium (24% dv), Potassium (19% dv), Iron (15% dv)
Carbohydrate Servings: 1

2.Seared Chicken with Lemon-Herb Cream Sauce

In this healthy chicken recipe, chicken breasts are quickly pan-seared and then topped with a lemon-herb cream sauce. The healthy cream sauce recipe uses yogurt and actually contains no cream at all. The cream sauce also pairs well with seasoned pan-seared cod or salmon. Serve the chicken and sauce with steamed broccoli or green beans for a healthy dinner.
Makes: 4 servings
Serving Size: 3 oz. chicken & 2 Tbsp. sauce
Active Time: 10 minutes
Total Time: 25 minutes


• 2 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
• 2 8-ounce boneless skinless chicken breasts
• 3/4 cup nonfat plain yogurt
• 2 tablespoons minced preserved lemon (see Tip) or 2 teaspoons lemon zest
• 1 tablespoon finely chopped fresh oregano
• 1 tablespoon finely chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper


1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add chicken and cook, turning once or twice, until browned and cooked through, 8 to 10 minutes per side.
2. Whisk the remaining 1 tablespoon oil, yogurt, lemon (or zest), oregano, parsley, salt and pepper in a small bowl. Serve the chicken with the sauce.
Tips & Notes
• Make Ahead Tip: Cover and refrigerate for up to 2 days.


Per serving: 202 calories; 9 g fat (2 g sat, 5 g mono); 64 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 4 g total sugars; 26 g protein; 0 g fiber; 236 mg sodium; 320 mg potassium.
Carbohydrate Servings: 0

3.Korean Turkey Burgers with Kimchi

Korean chile paste (also known as gochujang) blended into the ground turkey makes this turkey burger recipe incredibly moist and flavorful. Top these healthy turkey burgers with kimchi—a fermented mixture of cabbage and other vegetables—which can be found near other refrigerated Asian ingredients or near sauerkraut or pickles in well-stocked supermarkets or natural-foods stores.
Makes: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes


• 1 pound 93%-lean ground turkey
• 3 scallions, sliced
• 8 teaspoons Korean chile paste (see Tips), divided
• 1 teaspoon toasted sesame oil
• 2 tablespoons low-fat mayonnaise
• 4 small whole-wheat hamburger buns, toasted
• 12 slices English cucumber
• 1 cup kimchi


1. Preheat grill to medium-high.
2. Combine turkey, scallions, 5 teaspoons chile paste and sesame oil in a medium bowl; gently knead together. Do not overmix. Form into 4 burgers, about 4 inches wide.
3. Oil the grill rack (see Tips). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, 3 to 4 minutes per side. Let rest for 5 minutes.
4. Meanwhile, combine mayonnaise and the remaining 3 teaspoons chile paste in a small bowl. Assemble the burgers on toasted buns with 2 teaspoons of the mayonnaise mixture, 3 slices cucumber and 1/4 cup kimchi each.

Tips & Notes
• Tips: Knead Gently: Use your hands to mix ground turkey until just combined (wear gloves if you prefer). Overmixing makes the meat tough.
• Korean chile paste (also called hot pepper paste, gochujang or kochujang) is a fermented spicy condiment made from red chiles, soybeans and salt. Find it in Korean or Asian markets. Annie Chun’s, a widely distributed national brand of Asian foods, recently launched its own bottled gochujang sauce that is becoming increasingly available in large supermarkets. It keeps indefinitely in the refrigerator. To make a substitute, combine 2 tablespoons each white miso and Asian-style chile sauce, such as sriracha, and 2 teaspoons molasses.
• Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.


Per serving: 341 calories; 12 g fat (3 g sat, 1 g mono); 67 mg cholesterol; 33 g carbohydrates; 7 g added sugars; 28 g protein; 5 g fiber; 731 mg sodium; 441 mg potassium.
Nutrition Bonus: Iron (17% daily value)
Carbohydrate Servings: 2

4.Apricot-Chile Glazed Salmon

This healthy apricot-chile glazed salmon recipe marries fruit and chiles to make this easy grilled salmon mouthwateringly special. Use jam rather than preserves for a smoother, prettier glaze. Look for New Mexico chili powder in well-stocked supermarkets, or substitute your favorite red chili powder.
Makes: 4 servings
Active Time: 25 minutes
Total Time: 25 minutes


• 2 tablespoons New Mexico red chili powder
• 1/2 teaspoon salt
• 1 1/4-1 1/2 pounds center-cut wild salmon (see Tip), skinned
• 3 tablespoons apricot jam


1. Preheat grill to medium-high. (No grill? See Oven Variation, below.)
2. Combine chili powder and salt in a small bowl. Rub onto both sides of salmon.
3. Place jam in a small saucepan; heat over medium heat, stirring, until melted.
4. Oil the grill rack. Grill the salmon 4 minutes, and then turn it over. Using a pastry brush, coat the top of the salmon with the jam. Close the grill; cook until the salmon easily flakes with a fork, 3 to 5 minutes more. To serve, cut into 4 portions.
Tips & Notes
• 1. Wild-caught salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.
• 2. Oven Variation: Prepare through Step 3. Bake in a shallow baking pan at 350°F, about 15 minutes.


Per serving: 215 calories; 6 g fat (1 g sat, 2 g mono); 66 mg cholesterol; 12 g carbohydrates; 6 g added sugars; 29 g protein; 1 g fiber; 433 mg sodium; 613 mg potassium.
Nutrition Bonus: Vitamin A (29% daily value), Potassium (18% dv), omega-3s
Carbohydrate Servings: 1

5.Tuna & Bok Choy Packets

Steaming fish and vegetables together in a tin-foil packet is a great way to keep the tuna moist and have little to clean up. If baby bok choy is not available, use 8 cups chopped mature bok choy for this quick fish recipe.
Makes: 4 servings, 3-4 oz. fish & 2 pieces of bok choy each
Active Time: 15 minutes
Total Time: 30 minutes


• 1/4 cup horseradish mustard
• 1/4 cup finely chopped parsley, divided
• 2 tablespoons water
• 1/4 teaspoon freshly ground pepper
• 2 baby bok choy, trimmed and quartered lengthwise
• 1 tablespoon extra-virgin olive oil
• 1-1 1/4 pounds tuna, wild salmon, mahi-mahi or cod, skinned if desired, cut into 4 portions


1. Preheat oven to 475°F.
2. Combine mustard, 3 tablespoons parsley, water and pepper in a small bowl. Toss bok choy, oil and 2 tablespoons of the mustard sauce in a large bowl.
3. Cut four 20-inch sheets of foil. Arrange 2 bok choy quarters in the center of each piece, top with a portion of fish and 1 tablespoon of the remaining sauce. Bring the short ends of foil together, fold over and pinch to seal. Pinch the side seams together to seal the packets and place on a large baking sheet.
4. Bake the packets until the fish is opaque in the center, about 15 minutes (depending on thickness). When opening a packet to check for doneness, be careful of the steam. Serve, sprinkled with the remaining 1 tablespoon parsley.


Per serving: 201 calories; 7 g fat (1 g sat, 3 g mono); 46 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 30 g protein; 2 g fiber; 258 mg sodium; 1008 mg potassium.
Nutrition Bonus: Vitamin A (114% daily value), Vitamin C (63% dv), Potassium (29% dv), Iron (18% dv), Folate (15% dv)
Carbohydrate Servings: 0

6.Zesty Shrimp & Black Bean Salad

Loaded with fresh tomatoes, peppers and cilantro and seasoned with cumin and chile, this shrimp and black bean salad recipe has all the flavors of a great fresh salsa and is a quick and easy no-cook recipe. Serve with tortilla chips or fresh corn tortillas.

Makes: 4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 20 minutes


• 1/4 cup cider vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced chipotle chile in adobo (see Tips), or more to taste
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 pound peeled and deveined cooked shrimp (see Tips), cut into 1/2-inch pieces
• 1 15-ounce can black beans, rinsed
• 1 cup quartered cherry tomatoes
• 1 large poblano pepper or bell pepper, chopped
• 1/4 cup chopped scallions
• 1/4 cup chopped fresh cilantro


1. Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold.
Tips & Notes
• Make Ahead Tip: Cover and refrigerate for up to 1 day.
• Tips: Peppers, chipotle, in adobo sauce: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.
• For shrimp that have been raised or caught with sound environmental practices, look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. To peel, grasp the legs and hold onto the tail while you twist off the shell. To devein, use a paring knife to make a slit along the length of the shrimp. Remove the dark digestive tract (or “vein”) with the knife tip.


Per serving: 273 calories; 12 g fat (2 g sat, 8 g mono); 143 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 21 g protein; 6 g fiber; 410 mg sodium; 533 mg potassium.
Nutrition Bonus: Vitamin C (55% daily value), Folate (20% dv), Potassium & Vitamin A (16% dv)
Carbohydrate Servings: 1

7.Paprika-Herb Rubbed Chicken

A simple combination of herbes de Provence, paprika, salt and pepper makes a flavorful rub for chicken, or try it with steak or tofu.
Makes: 4 servings
Active Time: 5 minutes
Total Time: 25 minutes


• 1 tablespoon herbes de Provence (see Notes)
• 2 teaspoons paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1-1 1/4 pounds boneless, skinless chicken breast (see Notes)


1. Combine herbes de Provence, paprika, salt and pepper in a small bowl.
2. Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.
3. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
4. To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
5. To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.
Tips & Notes
Make Ahead Tip: Store the rub in an airtight container for up to 3 months; coat the chicken with the rub up to 30 minutes before grilling or broiling.
Notes: Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in well-stocked supermarkets, in the bulk spice section at some natural foods stores and/or gourmet markets. It’s also easy to make your own. Mix 1 tablespoon each (or equal proportions) dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.
• It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the chicken tender—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. If you can only find chicken breasts closer to 8- to 9-ounce each, you’ll only need 2 breasts for 4 servings—cut each one in half before cooking.
Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.


Per serving: 127 calories; 3 g fat (1 g sat, 1 g mono); 63 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 23 g protein; 1 g fiber; 196 mg sodium; 223 mg potassium.
Carbohydrate Servings: 0

8.Smoky Corn & Black Bean Pizza

The secret to a grilled pizza is having all your ingredients ready to go before you head out to the grill. Make it a meal: Toss the extra black beans, diced tomato and some avocado with prewashed salad greens and tangy vinaigrette and dinner is on the table in no time.
Makes: 6 servings
Active Time: 30 minutes
Total Time: 30 minutes


• 1 plum tomato, diced
• 1 cup canned black beans, rinsed
• 1 cup fresh corn kernels, (about 2 ears)
• 2 tablespoons cornmeal
• 1 pound prepared whole-wheat pizza dough
• 1/3 cup barbecue sauce
• 1 cup shredded mozzarella, preferably smoked mozzarella


1. Preheat grill to medium.
2. Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
3. Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
4. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.


Per serving: 316 calories; 6 g fat (3 g sat, 0 g mono); 13 mg cholesterol; 48 g carbohydrates; 3 g added sugars; 14 g protein; 4 g fiber; 530 mg sodium; 94 mg potassium.
Nutrition Bonus: Calcium (15% daily value).
Carbohydrate Servings: 3

9.Thyme, Pork Chop & Pineapple Skillet Supper

Thyme adds bright, woodsy flavor to pork and pineapple in this simple one-skillet supper. Serve with whole-grain rice pilaf and a baby spinach salad.
Makes: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes


• 3 tablespoons pineapple or apricot preserves or jam or orange marmalade
• 3 tablespoons orange juice, plus more if needed
• 2 teaspoons stone-ground or Dijon mustard
• 1/2 teaspoon minced fresh ginger
• 1/2 teaspoon curry powder
• 4 fresh or canned pineapple rings (1/2 inch thick), cut in half, any juice reserved
• 2 teaspoons butter
• 4 4- to 5-ounce boneless pork loin chops (1/2 inch thick), trimmed
• 2 tablespoons chopped fresh thyme (see Tip), divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper, divided


1. If the preserves are chunky, chop any large pieces. Combine preserves (or jam or marmalade), 3 tablespoons orange juice, mustard, ginger and curry powder in a small bowl; set aside. Pour pineapple juice into a measuring cup; if necessary, add enough orange juice to equal 1/3 cup total. Set aside.
2. Heat butter in a large nonstick skillet over medium-high heat. Add pork chops, sprinkle with 1/2 tablespoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Immediately turn them over and sprinkle with another 1/2 tablespoon thyme and the remaining salt and pepper. Cook the chops, turning occasionally and adjusting the heat as necessary, until browned, 3 to 4 minutes.
3. Add the reserved juice to the pan. Reduce heat to medium and continue cooking until the chops are cooked through, 2 to 3 minutes more. Transfer to a platter and keep warm.
4. Add pineapple, the reserved sauce and the remaining 1 tablespoon thyme to the pan. Cook, stirring, until hot and bubbling, 1 to 2 minutes. To serve, spoon the sauce onto the chops and pineapple.
Tips & Notes
Tip: To remove thyme leaves from the sprig, hold each sprig at the top with one hand, then run the thumb and finger of the other hand down the stem to strip off the leaves.


Per serving: 257 calories; 8 g fat (3 g sat, 3 g mono); 72 mg cholesterol; 25 g carbohydrates; 8 g added sugars; 22 g protein; 2 g fiber; 388 mg sodium; 434 mg potassium.
Nutrition Bonus: Vitamin C (78% daily value)
Carbohydrate Servings: 1 1/2

10. Turkey, Corn & Sun-Dried Tomato Wraps

Fresh corn kernels, tomatoes and lettuce fill these hearty turkey wraps. This wrap is great for picnics or when you need to have dinner on the run. Add some crumbled feta or shredded Cheddar for another layer of flavor. Serve with carrot sticks, sliced bell pepper or other crunchy vegetables plus your favorite creamy dressing.
Makes: 4 servings
Active Time: 20 minutes
Total Time: 20 minutes


• 1 cup corn kernels, fresh (see Tip) or frozen (thawed)
• 1/2 cup chopped fresh tomato
• 1/4 cup chopped soft sun-dried tomatoes (see Shopping Tip)
• 2 tablespoons canola oil
• 1 tablespoon red-wine vinegar or cider vinegar
• 8 thin slices low-sodium deli turkey (about 8 ounces)
• 4 8-inch whole-wheat tortillas
• 2 cups chopped romaine lettuce


1. Combine corn, tomato, sun-dried tomatoes, oil and vinegar in a medium bowl.
2. Divide turkey among tortillas. Top with equal portions of the corn salad and lettuce. Roll up. Serve the wraps cut in half, if desired.
Tips & Notes
Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.
Shopping Tip: Look for soft sun-dried tomatoes (not oil-packed) in the produce section of most supermarkets. If you can only find dry (and hard) sun-dried tomatoes, soak them in boiling water for about 20 minutes before using.
Eat neat: Keeping the filling inside a wrap or burrito can be a challenge, especially if you’re on the go that’s why I recommend wrapping your burrito in foil so you can pick it up and eat it without losing the filling, peeling back the foil as you go.


Per serving: 321 calories; 12 g fat (1 g sat, 5 g mono); 35 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 19 g protein; 4 g fiber; 682 mg sodium; 325 mg potassium.
Nutrition Bonus: Vitamin A (47% daily value)
Carbohydrate Servings: 2

I hope these recipes got you inspired!

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50 Corn recipes for Summer

It’s that time again when sweet summer corn goes on sale! It’s currently 8 for $1 at my local grocery store, so I thought hmm.. what can I do will all that corn except boiling it in water and calling it a day. I searched and tried and tested and compiled some delicious recipes to share with YOU. Corn is one of those great veggies that can be sweet and savory at the same time, which gives it an enormous advantage when using it in recipes. My son and I are corn lovers, my daughter not so much so I needed to make sure I could find the right balance for my family.


Before we get started here on some tips on picking, preparing and storing your corn. How to choose: If the store or farm stand won’t let you pull back the husks (the most reliable way to check the quality), squeeze the ear to feel whether the kernels are closely spaced, firm, and round. Look for grassy green, tightly wrapped husks. The silk should be glossy and pale yellow, the stem moist. How to store: Refrigerate ears unshucked in a bag. Shelf life: Corn is best within 24 hours of purchasing, though it will last three days.



1.Maple-Chipotle Corn Puree 1 stick softened butter, 2 tablespoons maple syrup and 1 tablespoon sauce from a can of chipotles in adobo. Spread on cooked ears of corn.

2. Sweet Curry Corn Puree 1 stick softened butter with 3 tablespoons mango chutney and 2 teaspoons roasted curry powder. Spread on cooked ears of corn.

3. Dill-Caper Corn Mix 1 stick softened butter with 1/4 cup chopped dill, 2 tablespoons capers and the zest and juice of 1 lemon. Spread on cooked ears of corn.

4. Anchovy Corn Mix 1 stick softened butter with 2 teaspoons anchovy paste. Toast 1/2 cup panko breadcrumbs in 2 tablespoons of the anchovy butter in a skillet. Spread the remaining anchovy butter on cooked ears of corn, then roll in the toasted panko.

5. Bacon-Wrapped Corn Wrap raw ears of corn with 2 pieces bacon each; wrap individually in foil. Grill over medium-high heat, 15 minutes per side.

6. Corn with Herb Oil Warm 1/3 cup olive oil over low heat. Stir in 1/2 cup chopped mixed fresh herbs. Drizzle over cooked ears of corn.


7. Buffalo Corn Whisk 6 tablespoons melted butter and 3 tablespoons Buffalo wing sauce; brush on cooked ears of corn. Sprinkle with crumbled blue cheese, celery salt and chopped scallions.

8. Jerk-Salted Corn Mix 1/2 teaspoon each allspice, nutmeg and minced garlic, 2 teaspoons each red pepper flakes, minced scallions and minced thyme, a pinch each of cloves and cinnamon, and 2 tablespoons kosher salt. Sprinkle on cooked ears of corn.

9. Lemon-Pepper Corn Mix 1/4 cup kosher salt, 2 teaspoons pepper and the zest of 1 lemon. Sprinkle on cooked ears of corn.

10. Mexican Corn Brush grilled ears of corn with mayonnaise; sprinkle with cotija cheese, cayenne pepper and lime juice.

11. Spanish Corn Mix 3 tablespoons mayonnaise and 1 grated garlic clove. Brush on grilled ears of corn, then sprinkle with grated manchego and smoked paprika.


12. Parmesan Corn Mix 1/4 cup grated parmesan, 2 tablespoons olive oil, 2 grated garlic cloves, 1/2 teaspoon kosher salt and 1/4 teaspoon each chopped oregano and pepper. Brush on raw ears of corn. Roast at 425 degrees F until golden.

13. Beer-Boiled Corn Bring two 12-ounce bottles amber beer, 2 cups water, 2 tablespoons Old Bay Seasoning and some salt to a boil in a large pot. Add raw ears of corn and boil until tender, about 4 minutes.

14. Caesar Corn Mix 3 tablespoons mayonnaise with 2 chopped anchovies, 1 grated garlic clove, 2 teaspoons dijon mustard and the juice of 1/2 lemon; brush on grilled ears of corn. Sprinkle with grated parmesan and toasted panko breadcrumbs.

15. Corn in Marinara Saute 6 sliced garlic cloves in olive oil, 1 minute. Add two 15-ounce cans crushed tomatoes, 2 cups water, 2 sprigs basil and a pinch each of red pepper flakes and salt; simmer 10 minutes. Add raw ears of corn and cook 10 minutes. Sprinkle with parmesan.

16. Cheddar Cornbread Prepare an 8.5-ounce box of cornbread mix as directed; stir 1 cup cooked corn kernels, 1/2 cup shredded cheddar and 1/4 cup chopped chives into the batter before baking.


17. Corn Succotash Melt 3 tablespoons butter in a skillet. Saute 1 chopped red bell pepper, 2 minutes. Add 2 1/2 cups raw corn kernels, 1 cup thawed frozen lima beans, 1/4 cup water, 2 teaspoons chopped thyme, and salt and pepper to taste. Cover; simmer 5 minutes. Stir in 2 sliced scallions.

18. Southwestern Succotash Make Corn Succotash (No. 17), swapping 1 chopped poblano chile for the bell pepper. Stir in 2 tablespoons chopped cilantro and a squeeze of lime juice.

19. Italian Succotash Make Corn Succotash (No. 17), adding 1 cup diced zucchini with the corn. Top with chopped basil.

20. Corn and Tomato Salad Toss 2 cups cooked corn kernels with 1 pint halved cherry tomatoes, 2 diced Persian cucumbers, the juice of 2 limes, 1/4 cup chopped cilantro, 2 tablespoons olive oil, 1 chopped seeded jalapeno, and salt to taste.

21. Corn Gazpacho Make Corn and Tomato Salad (No. 20); puree with 1/2 chopped red bell pepper and 1 cup tomato juice. Chill.

22. Corn-Bean Salsa Toss 2 cups cooked corn kernels, a 15-ounce can black beans (drained and rinsed), 1 diced mango, 1/2 diced red onion, 2 tablespoons each lime juice and olive oil and 1/4 cup chopped cilantro.


23. Corn-Edamame Salad Toss 2 cups each cooked corn kernels and cooked shelled edamame with 2 tablespoons each vegetable oil, rice vinegar and chopped scallions, a pinch of red pepper flakes, 2 teaspoons soy sauce and 1 teaspoon each grated ginger and sesame oil.

24. Corn and Bacon Pancakes Mix 1 cup cooked corn kernels and 1/2 cup crumbled cooked bacon into 2 cups pancake batter; cook by 1/4 cupfuls in a hot buttered skillet.

25. Corn Ice Cream Bring 2 cups each raw corn kernels and half-and-half to a simmer; season with salt and cook 5 minutes. Cool slightly. Puree with 1 cup sweetened condensed milk; chill. Churn in an ice cream maker, then freeze until firm.

26. Corn-Bacon Syrup Cook 1/2 cup diced bacon in a skillet until crisp. Remove, reserving 1 tablespoon fat. Add 1 cup raw corn kernels and 1/2 teaspoon vanilla to the skillet; cook 2 minutes. Add 1 cup maple syrup and 1/2 cup toasted walnuts and cook until thickened, 5 minutes. Add the bacon and a squeeze of lemon juice. Serve on ice cream or pancakes.

27. Corn Pasta Salad Mix 1/3 cup each mayonnaise, sour cream and diced pickles with 2 tablespoons each chopped parsley and chives. Stir in 12 ounces cooked macaroni and 1 cup each diced celery and cooked corn kernels. Add salt and cayenne pepper to taste.

28. Corn Quesadillas Cook 1 cup raw corn kernels, 1 diced zucchini, 1/2 diced red onion and 1/2 teaspoon ground cumin in olive oil until soft. Spread on 4 small tortillas; top with shredded cheddar and fold in half. Cook in a hot oiled skillet, 2 minutes per side.

29. Corn Stir-Fry Cook 2 teaspoons grated ginger in 2 teaspoons vegetable oil in a skillet over high heat, 1 minute. Add 1 cup raw corn kernels, 2 cups frozen stir-fry vegetables, 2 teaspoons soy sauce and 1 tablespoon water; cook 2 minutes. Drizzle with sesame oil.

30. Shrimp-Corn Stir-Fry Make Corn Stir-Fry (No. 29), adding 8 ounces small shrimp (peeled and deveined) before the vegetables; cook until pink, 2 minutes.

31.Corn Crostini Toss 1 cup cooked corn kernels with 1 cup each diced tomato and fresh mozzarella, 1/4 cup chopped basil and 2 tablespoons each white wine vinegar and olive oil. Spoon onto toasted baguette slices.


32. Chile-Corn Vinaigrette Puree 1/2 cup cooked corn kernels with 2 tablespoons water and 1 teaspoon each sherry vinegar and brine from a jar of Peppadew peppers. Whisk in 3 tablespoons vegetable oil.

33. Corn Frittata Mix 8 beaten eggs with 1/2 teaspoon kosher salt, 1 cup cooked corn kernels, 3 chopped scallions and 1 cup grated cheddar. Pour into an oiled 8-inch ovenproof skillet. Cook over medium heat, 5 minutes, then bake at 400 degrees F until set, 15 more minutes.

34. Cold Corn Soup Cut the kernels from 4 raw ears of corn; reserve the cobs. Saute 2 chopped leeks in olive oil in a pot, 5 minutes. Add the corn and cobs, 1 chopped peeled potato and 8 cups water; simmer 30 minutes. Discard the cobs. Puree, strain and season with salt and pepper; chill.

35. Corn Egg Drop Soup Cook 1 1/2 cups raw corn kernels in 4 cups simmering chicken broth, 5 minutes. Mix 4 teaspoons each cornstarch and water; whisk into the broth and bring to a boil. Slowly pour in 2 beaten eggs; simmer 1 minute. Season with salt and pepper. Top with sliced scallions.

36. Corn Chowder Cook 2 chopped leeks, 1 chopped red bell pepper and 1 tablespoon fresh thyme in butter in a saucepan, 3 minutes. Add 2 quarts chicken broth, 3 cups raw corn kernels, 1 pound diced potatoes and 1/2 cup heavy cream. Simmer until the potatoes are tender, 15 minutes. Stir in some chopped parsley.

37. Savory Corn Custard Puree 2 cups raw corn kernels, 1 cup chicken broth, 1 teaspoon each kosher salt and soy sauce and a pinch of sugar. Mix with 4 beaten eggs. Strain into four 4-ounce ramekins. Cook in a steamer basket set over simmering water, covered, 10 minutes. Top with sliced scallions.

38. Cheesy Corn Toast Brush frozen Texas toast with mayonnaise; top with shredded cheddar, sliced tomatoes and raw corn kernels. Season with salt and pepper. Bake at 400 degrees F until the cheese melts, 8 minutes.

39. Corn Waffles Whisk 1 cup self-rising flour, 1/2 cup cornmeal, 1 egg, 1 tablespoon vegetable oil, 1 cup raw corn kernels, a pinch of salt and 3/4 cup milk. Cook in a waffle maker until golden.

corn3 fritters

40. Corn Blini Make the batter for Corn Waffles (No. 39) using 3 tablespoons oil and 1 cup milk. Cook mini pancakes in a hot buttered skillet. Top with creme fraiche and chopped mixed herbs.

41. Mexican Blini Make the batter for Corn Waffles (No. 39) using 3 tablespoons oil and 1 cup milk. Cook mini pancakes in a hot buttered skillet. Top with salsa, guacamole and sour cream.

42. Corn Pasta Cook 8 ounces pappardelle; reserve 1 cup cooking water, then drain. Cook 1/2 cup diced pancetta in 2 tablespoons olive oil until crisp. Add 1 cup each raw corn kernels and chopped scallions, and 2 cups halved cherry tomatoes; cook, stirring, until tender. Add the pasta water and bring to a simmer; stir in the pasta. Top with basil and parmesan.

43. Corn Baked Potatoes Bake potatoes at 400 degrees F, 1 hour. Puree 1/2 cup cooked corn kernels with 6 tablespoons softened butter. Stir in 2 more tablespoons butter, 1 tablespoon cream and 1 teaspoon kosher salt. Serve on the potatoes.

44. Hush Puppies Whisk 1/4 cup flour, 3/4 cup cornmeal, 1 cup raw corn kernels and 3/4 teaspoon each kosher salt and baking powder; stir in 3/4 cup milk. Fry spoonfuls of batter in 350 degrees F vegetable oil, 3 minutes.

45. Mozzarella Corn Fritters Make Hush Puppies (No. 44) with just 1/2 cup corn kernels; add 1/2 cup finely diced mozzarella and a pinch of dried oregano to the batter before frying.

46. Creamed Corn Cook 3 cups raw corn kernels and 1 tablespoon flour in 2 tablespoons butter, 5 minutes. Whisk in 1 cup milk and 1/4 cup cream cheese; simmer until thickened, 15 minutes. Stir in chopped chives, salt and pepper to taste.

47. Light Creamed Corn Cut the kernels off 6 raw ears of corn. Scrape the cobs with the back of a knife to extract the milk; puree the milk with half of the kernels and 1 cup water. Cook the remaining kernels and 1/2 chopped onion in 2 tablespoons butter until soft. Add the puree, and salt and pepper to taste. Simmer, stirring, 10 minutes.

48. Corn Pizza Stretch refrigerated pizza dough into a large rectangle on parchment; brush with olive oil. Top with minced garlic, sliced mozzarella, raw corn kernels and grated parmesan; drizzle with olive oil and season with salt. Bake at 475 degrees F, 10 minutes. Top with basil.

49. Corn Risotto Cook 1 cup each raw corn kernels and chopped onion in 2 tablespoons butter until soft. Add 1 cup each arborio rice and white wine; simmer until the wine is absorbed. Add 3 cups hot broth, stirring, until absorbed. Add 3 more cups broth and cook, stirring, until tender, 10 minutes. Stir in 1/4 cup parmesan. Season with salt.

50. Corn Relish Chop 1 cup cooked corn kernels, 1 each red and green bell pepper, 1 stalk celery and 3 scallions in a food processor. Toss with 3 tablespoons cider vinegar

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