One thing you should know about me is that I hate leftovers. I get sick of eating the same food over and over again. I need variety in my daily eating. Well, here’s a little secret…I made this meal two nights in a row and I could probably eat it again tonight. Coming from me, that says alot.
It is the combination of sweet summery corn, creamy avocado, fire roasted zucchini and red bell peppers in a salty, tangy cilantro lime dressing that really get’s me. How’s that for a description? And it is called succotash. That’s such a great word!
Last week we were in Vegas for my dad’s 60th birthday. We had a blast. It was so much to be with my whole family. On his birthday we went to the Las Vegas Motor Speedway where he got to race some really fast cars that you only see in movies like James Bond or Fast & Furious. As a car lover he couldn’t have enjoyed it more. If your dad, husband, boyfriend, brother, friend or anyone for that matter is into cars, this is definitely a great gift.
The last day we were there we ate at the Mirage pool bar and they had a B.L.A.S.T salad. It’s like a BLT but with shrimp and avocado. As you probably gathered by now if you read this blog, I LOVE SHRIMP. I didn’t end up ordering it, but I couldn’t stop thinking about it. I made it the other night and it is good to the last bite.
We have really been trying to watch what we eat in our house so I made it a light version. I only used 1 slice of bacon and tossed it in a light vinaigrette. The creamy avocados mixed with smokiness of the bacon and the crunchiness of the shrimp was a real hit! And best of all it was only 240 calories. Score! I can’t wait to make it again.
Chefanie Wambach came over the other night and we both wanted to cook something light, healthy and summery. And of course it had to go with our Secret Recipe dish, Manchego Jalapeño Cornbread.
My inspiration for this salad was to have as many colors as a salad bowl would allow me too. I chose the veggies for their taste obviously but also for the colors and the beauty they would add to the overall dish. I tended to go for heirloom veggies, but you can substitute for whatever you want and whatever suits your fancy.
This salad was awesome and all of us went back for a few more bites. I was originally planning on dressing it with a cilantro vinaigrette but Wambach has the “cilantro tastes like soup” gene and we decided to go with a homemade spicy ranch to tie it all together. It worked and maybe even better than a vinaigrette would have. It is crunchy, creamy and looks beautiful on the table.
This recipe comes compliments of my older sister, Mayol. (AKA Scientist Barbie) That’s not really her name, but that’s what I call her and have called her for just about as long as I could remember. Besides being the smartest person I know, yea she is a genius, she is also a really good cook. It must run in the fam.
Marlooz, my dutch twin, and very talented videographer, was in San Francisco for about 6 weeks and before going back home to Amsterdam she requested a special going away meal. Of course I abided. (or is it abode?) I served this quinoa dish along with a grilled mushroom and onion salad and grilled chicken. We were happy campers, although sad that Marlooz was leaving us.
I call it southwestern & Asian fusion because it has ingredients that are very traditional to Southwestern cooking like black beans and bell peppers. But the vinaigrette that brings it all together has a little Sriracha (my new favorite ingredient) and soy sauce, which are both very asian. Asian or Southwestern – whatever you want to call it – it is delicious and healthy and fiber filled.