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Grilled Corn Salad: The Perfect BBQ Side

June 28, 2011 in Food, recipe by traveleatlove | 16 comments

*If you are visiting from Boston.com, welcome! I hope you enjoy this grilled corn salad recipe, and I would love it if you check out the rest of my site like the Marketing services I offer and my directory of recipes . Thanks for stopping by! *

This past weekend, I went over to Megan’s house for a little potluck dinner centered around the Tortilla Land tortilla samples that we both received. I will definitely be blogging about that dinner; it was chock full of delicious food and drink and fun ladies, but I wanted to get this corn salad recipe in before the 4th of July weekend. It is a PERFECT barbecue side.

limes

jicama

corn

grape tomatoes

This corn salad is refreshing and incredibly simple. The ingredients:

12 ears of corn, shucked

1/2 large jicama, diced into small pieces

1 pint of grape tomatoes cut in halves or thirds, depending on their size

handful of cilantro

juice of 3 limes

3 teaspoons blood orange olive oil (regular olive oil and a splash of orange juice would be fine!)

I started by grilling the plain corn on my grill pan. I love this thing! I can’t believe it sat in my cupboard for a really long time before I used it. I turned the corn frequently so that it didn’t burn, but I definitely wanted it to have some color.

grilled corn

While the corn was grilling, I was dicing jicama and cutting tomatoes. Once the corn was grilled and cool, I cut it off of the cobs and got started on the dressing.

A simple blend of lime juice and blood orange olive oil, the dressing gave the crunchy corn and jicama a refreshing twist. For the tiniest kick, I added a few pinches of chili powder, a sprinkle of sea salt, and finally a generous helping of torn cilantro.

grilled corn salad

I loved this salad once everything came together. My first bite seemed a little tart, but once the salad sat for a few hours, the citrus mellowed out. It was a great accompaniment to a delicious meal and would make a great side dish for your 4th of July weekend.

What are your favorite barbecue side dishes? My mom makes a mean potato salad.  I also love baked beans, grilled potatoes, macaroni salad. . . I could eat side dishes all day long!

Tags: corn, Food, sides, summer, vegan, Vegetarian

Thai Inspired Soup

June 25, 2011 in Food, recipe by traveleatlove | 8 comments

Have you had enough rain and cold weather this summer? Are you as obsessed with the capture of Whitey Bulger as I am?

I hope so.

As I mentioned a few times this week, I have been quite under the weather. It started with a fever and congestion and moved into a sore throat, headaches, and a cough. All along, all I could think about was the coconut soup from my favorite Thai restaurant, The King & I. It’s warm and spicy, flavorful, and has both a richness and a lightness that I can’t quite explain.

Unfortunately, The King & I doesn’t deliver to Dorchester. In fact, only a small handful of places do, and they are generally not-so-great pizza places, so I went without my soup until I felt a little better on Friday and got to the grocery store. In the car. With hefty canvas bags.

limes, chili pepper, cilantro

I went without a recipe, just keeping in mind the simple yet powerful flavors that stand out in this soup. I gathered a red chili pepper, cilantro, limes, lemongrass, and coconut milk.

SO Delicious Coconut Milk

The soup took about five minutes to make. While my husband peeled shrimp, I added a minced chili pepper to a few cups of coconut milk and brought it to a simmer. To that I added a few drops of lemon grass from the Gourmet Garden tube. I am loving Gourmet Garden products; they are really a great value and give you the flavor of fresh herbs but a little more staying power so money isn’t wasted.

Once the shrimp were ready, I tossed them (raw) into the bubbling soup and waited just a few minutes until they were cooked through. I turned the heat off, served up bowls of soup, squeezed the juice of half a lime in each, and topped with shredded cilantro.

coconut milk soup

Stir it up, and drink in the warmth and comfort. This soup was so soothing to my sore throat, and it contained just the flavors I wanted all week long. When you are craving something, you just have to have it!

I felt better almost instantly after eating the soup. Now let’s hope the sun makes an appearance sometime soon. . .

Have you recently recreated a restaurant dish you were craving?

Tags: Food, healthy, recipe, soup

Strawberry Shortcake Cookies

June 21, 2011 in recipe by traveleatlove | 16 comments

My niece always has strawberries on the brain. Whether it’s ice cream, cupcakes, cereal, on all on their own, she loves strawberries, and who can blame her? They are the essence of summer, and they go well in just about any dessert. When we decided to bake together this past weekend, I immediately thought of the beautiful strawberry shortcake cookies that Michelle made a few weeks ago. It turns out that Michelle found the recipe on Jen’s blog, and then I saw it a few other places. Once we made the cookies, I found out why they were so popular!

strawberries

We started with some beautiful fresh strawberries, which I chopped.

niece

Isabella had a few very important jobs, including stirring the strawberries and sugar and helping me integrate the butter and cream into the dry ingredients.

baking

We used our hands. Smile Then it was time to add the strawberries.

strawberry shortcake cookies

We rolled the cookies and flattened them out while Harrison watched.  There may have also been some dancing.

my nephew

The cookies came out super moist and soft, bursting with sweet strawberries and nice and crumbly like a buttery shortcake.

strawberry shortcake cookies

strawberry shortcake cookies

They were the perfect treat to go along with our outdoor dinner, and spending the afternoon baking with my niece was just what I needed to feel a little better after a few bad weeks.

I spent the whole weekend sick. . . I still have a sore throat and lots of aches, fever, and congestion. But, if I had to be sick, it was nice to be home with my family. I love them!

What is your favorite thing to make/bake with family?

 

Strawberry Shortcake Cookies Recipe

12 oz strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon sugar
1/4 teaspoon lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
coarse sugar, for topping the cookies

Preheat oven to 375 F.  Line two baking sheets with parchment paper.
In a small bowl, stir together the strawberries, lemon juice and 2 tablespoons of the sugar then set aside.  In a large bowl, combine the lemon zest and remaining 7 tablespoons of sugar.  Rub the zest into the sugar with your fingertips until moist and fragrant.  Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine.  Use a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs.  Add the cream to the bowl and stir until the dough starts to come together.  Finally, gently stir in the strawberry mixture.
Use a small cookie scoop (about 1 1/2 tablespoons) to portion the dough onto the prepared baking sheets spacing the cookies about 1 1/2 – 2 inches apart.  Sprinkle with the coarse sugar.  Bake for about 25 minutes, or until the cookies are golden brown.  Transfer the pans to wire racks and let the cookies cool.  The cookies are best the day they’re made, but can be kept in an airtight container for 1 day.

Tags: baking, cookies, strawberries

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