Fresh and Fit

Lightened Up Esquites (Mexican Street Corn Salad)

Corn is not a staple in my diet. It is something I have maybe 1-2 times a week, if at all. I make sure to buy organic, non-gmo corn when I cook it at home. I prefer to have my corn in the form of tortillas, my weakness is corn tortillas. I recently tried “Esquites” for the first time at my favorite local Mexican restaurant. I fell in love and knew I had to take a stab at making my own version. So here it is, Mexican street corn salad with Greek yogurt instead of mayonnaise. Don’t worry, it is still full of incredible sweet and tangy goodness with a smokey and salty flavor. So yummy!

1 16oz package of organic corn
3 tbsp greek yogurt
1/2 cup parmesan cheese
1/3 cup chopped cilantro
2 tbsp fresh lime juice
1/8 tsp black pepper
1/2 tsp sea salt
1 tsp chili powder
1/8 tsp garlic powder

Spread corn on a foil lined baking sheet. Broil for 15 minutes at 500 degrees or until corn starts to brown. Allow to cool slightly so cheese doesn’t melt once you mix it.

In a small mixing bowl, combine greek yogurt and lime juice, mix together.

Add corn and stir. Add parmesan cheese, seasonings, and cilantro. Stir to combine. Refrigerate until ready to serve.

Thick and Hearty Lentil Vegetable Stew

I always get frustrated when my homemade lentil soup doesn’t taste as rich as the kind I get in restaurants. I think I found the solution with this recipe. By adding the tangy zip of aged balsamic with the complexity of Worcestershire, the flavor of this stew deepens. Problem solved!

Happy National Soup Month!

Thick and Hearty Lentil Vegetable Stew

2 cups sliced carrots
3 celery stalks chopped
1 cups diced baby golden potatoes
1/2 cup red onion diced
16 oz yellow lentils
2 tbsp olive oil
1 qt vegetable broth
1 cup water
2 tbsp balsamic vinegar
1 tbsp of Worcestershire
1 tsp bay leave flakes
1/2 tsp dried thyme
1 tsp oregano
1/2 onion powder
1/2 tsp dried sage
1 tbsp minced garlic
Parmesan Cheese (for garnish)

Chop and slice carrots, potatoes, celery and red onion.

In a medium dutch oven, sauté carrots, onion, and celery in olive oil over medium heat for 5 minutes.

Add garlic and potatoes. Cover and Cook 5 minutes longer.

Next add all dry seasonings except salt and pepper, stir.

Add vegetable broth, Worcestershire and balsamic vinegar. Bring to a boil.

Add lentils. Cover and Simmer 25 minutes until lentils are tender.

Allow to cool slightly. Working in two cup batches, pulse soup in food processor until smooth. Reserve two cups of soup not to be ran through food processor.

Return soup to dutch oven on low heat and stir well.

Add salt and pepper to taste. Garnish with fresh parmesan cheese if desired.

Strawberry Basil Lemonade Cocktail

This Strawberry Basil Lemonade Cocktail is a great make-ahead cocktail to have at a party. Having a big batch prepared ahead of time saves you from having to muddle cocktails when you can be mingling with guests. It also looks really pretty set out and would be a refreshing libation for a summer bbq. Unfortunately, it is still the middle of winter here in Chicagoland- but a girl can pretend, right? You can serve it with 1.5 ounces of your favorite spirit or even with a float of champagne. Cheers and Happy New Year!!

1 cup organic sugar
4 cups water
4 lemons
1 cup strawberries
5 large basil leaves (plus additional leaves for garnish)

In a small sauce pan, bring 2 cups water and sugar to a boil. Simmer until sugar dissolves. Pour into a jar and refrigerate 1 hour.

Remove rind from lemons and run through juicer. Juice strawberries and basil. Run 2 cups water through juicer to clear out any bits left behind. Refrigerate until simple syrup is chilled.

Combine simple syrup and juice in a large pitcher. Refrigerate until ready to serve.

Pour into glasses over ice, add spirit of your choice and garnish with a basil leave.

Creamy Sun Dried Tomato Chicken

I adapted this delicious dish from a recipe my mom used to make. She would serve it over bow tie pasta. I left out the pasta and upped the nutrient content by adding fresh portobello mushrooms and peas. This dish walks the line between healthy and decadent, but it is the quality fat that is important. Using grass-fed butter and organic heavy cream, you don’t have to feel guilty for enjoying this rich creamy sun dried tomato chicken recipe. Don’t fear the fat!

4 chicken breasts (organic)
1 cup sliced baby portobello mushrooms
1/2 cup peas
Salt and pepper to taste
3 tbsp grass-fed butter, divided
2 cloves garlic, minced
1 tsp red pepper flakes or cayenne
3/4 cup chicken stock
1/4 cup white wine
1/2 cup organic heavy cream
1/3 cup sundried tomatos in olive oil, drained and sided thinly
1/3 cup grated Parmesan
1/4 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp dried basil
1/4 cup fresh basil leaves,chiffonade

Preheat oven to 400

Season chicken breasts with salt and pepper.

Melt two tablespoons butter in a large skillet over medium heat. Brown each side of chicken breast for approx. 3 minutes. Set aside into oven safe baking dish.

Melt remaining butter. And garlic and red pepper. Stir and cook until fragrant. Add broth, white wine, heavy cream, sun dried tomatoes, parmesan, and all seasonings except basil chiffonade.

Bring to boil and simmer until thickened, about 5 minutes. Add mushrooms and peas. Stir.

Pour over chicken in oven safe dish. Bake for 25-30 minutes. Garnish with fresh basil.