Mexican Street Corn Salad

This Mexican Street Corn Salad is a hit at potlucks and BBQs, and always disappears quickly. It is all the best parts of Mexican Street Corn, Elote, but with less mess – grilled corn, a creamy sauce bursting with flavor from spices and fresh herbs, and salty cheese. You and your guests will want seconds!

This Mexican Street Corn Salad is a hit at potlucks and BBQs, and always disappears quickly. It is all the best parts of Mexican Street Corn, Elote, but with less mess - grilled corn, a creamy sauce bursting with flavor from spices and fresh herbs, and salty cheese. You and your guests will want seconds!

Continue reading “Mexican Street Corn Salad”

Asian Cucumber Salad

Sweet and spicy, with flavors of toasted sesame and fresh peanuts, this easy Asian Cucumber Salad is flavorful and light, a delicious and unique side dish.

Sweet and spicy, with flavors of toasted sesame and fresh peanuts, this easy Asian Cucumber Salad is flavorful and light, a delicious and unique side dish.

As #FarmersMarketWeek 2019 draws to a close, I wanted to thank Ellen from Family Around the Table and Christie of A Kitchen Hoor’s Adventures for hosting this week. This is one of the events I love each year because it highlights all of summer’s most delicious fresh produce. Thank you ladies!

My last recipe of the week was created because I’ve had cucumbers coming out my ears this summer. It was a good harvest this year, and I’ve been getting 4-8 cucumbers a week. That’s a lot when my house aren’t huge cucumber eaters. I’ve made 3 batches of pickles this summer, ate a whole bunch for snack, snuck them into dinner with Slow Cooker Pork Banh Mi Bowls, gave some to neighbors and friends, and even got my kids to start nibbling on them. But I still have more than we can get through.

Sweet and spicy, with flavors of toasted sesame and fresh peanuts, this easy Asian Cucumber Salad is flavorful and light, a delicious and unique side dish.

Enter this Asian Cucumber Salad. I saw it on Instagram and immediately knew I had to make it. It takes only 5 minutes to put together and then chills in the fridge (for at least an hour) until ready to serve. Let me tell you – this salad is SO GOOD! Not going to lie, I’m not much of a salad eater, but this one – hugely flavorful. A little sweet thanks to a good dose of sugar and rice wine vinegar, and a little spicy, thanks to red pepper flakes. But the prevailing flavors are sesame and peanut. I could have eaten the whole bowl on my own.

Sweet and spicy, with flavors of toasted sesame and fresh peanuts, this easy Asian Cucumber Salad is flavorful and light, a delicious and unique side dish.

I adjusted the proportions of the original recipe, from The Modern Proper because there was just way too much dressing – not sure if it was because I used less cucumbers or what, but the below recipe will give you correct quantities. Note: You’ll want about 3 cups of sliced cucumbers, so depending on the size of your cucumbers, the quantity may vary. I also clarified the directions quite a bit, ensuring that all critical steps are included in the recipe card you’ll find below.

Sweet and spicy, with flavors of toasted sesame and fresh peanuts, this easy Asian Cucumber Salad is flavorful and light, a delicious and unique side dish.

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Sweet and spicy, with flavors of toasted sesame and fresh peanuts, this easy Asian Cucumber Salad is flavorful and light, a delicious and unique side dish.

Asian Cucumber Salad

Sweet and spicy, with flavors of toasted sesame and fresh peanuts, this easy Asian Cucumber Salad is flavorful and light, a delicious and unique side dish.

Course Side Dish
Cuisine Asian-Inspired
Prep Time 5 minutes
Chill 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 82 kcal
Author Liz

Ingredients

Ingredients for the Dressing

  • 1/4 c. rice wine vinegar
  • 2 Tbs granulated sugar
  • 1 Tbs. toasted sesame oil
  • 1 pinch kosher salt
  • 1/2 tsp. red pepper flakes

Ingredients for the Salad

  • 2 cucumbers* (see notes)
  • 1/4 c. coarsely chopped peanuts

Instructions

Make the Dressing:

  1. Combine all ingredients in a small bowl and whisk slight to combine. Allow to sit for a few minutes while you prep the salad, to allow the flavors to meld, whisking as needed.

Make the Salad:

  1. Wash cucumbers. Slice off ends and then peel. Cut in half lengthwise and scoop out seeds with a small spoon. Cut into 1/4-1/2 inch thick crescents.

  2. Place cucumbers in a bowl and toss with dressing. Refrigerate for an hour.

  3. Toss again, and top with crushed peanuts just before serving.

Recipe Notes

* You need 3 cups of cucumbers, sliced according to the directions. This is probably 1 1/2 large cucumbers. If your cucumbers are short and stubby (like mine), that's about 3 cucumbers.

This recipe makes 6-1/2 cup servings.

This recipe was adapted from The Modern Proper.

Sweet and spicy, with flavors of toasted sesame and fresh peanuts, this easy Asian Cucumber Salad is flavorful and light, a delicious and unique side dish.

Thanks again to Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Friday Farmer’s Market Week Recipes

Asian Grilled Asparagus

 Asparagus brushed with sesame oil is grilled and then tossed with a sweet-spicy sauce and topped with toasted sesame seeds for a delicious summer side dish.

Asparagus brushed with sesame oil is grilled and then tossed with a sweet-spicy sauce and topped with toasted sesame seeds for a delicious summer side dish.

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.

Welcome to #BBQWeek! This was one fun event – hosted by Ellen at Family Around the Table and Christie of A Kitchen Hoor’s Adventures – that I missed out on last year but am so excited to participate in this time around. I didn’t get a chance to make as many recipes as I wanted to, but for the recipes I did make – YUM! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors (details below). Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.

So from me, you have two recipes from me to look forward to this week. First, today’s recipe. A side dish that is really quite simple. Asparagus is brushed with oil (sesame oil), grilled, and then tossed with a quick Asian-inspired sauce. The simpleness of the dish makes it great for weeknight dinners when you need an easy side but also for entertaining – no need to be suck in the kitchen while you have guests.

Asparagus brushed with sesame oil is grilled and then tossed with a sweet-spicy sauce and topped with toasted sesame seeds for a delicious summer side dish.

I’ll be sharing my next post on Wednesday – a sweet and spicy main dish that pairs well with this grilled side, but be sure to search #BBQWeek on social media to see food porn from all of the BBQ Week bloggers.

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Asparagus brushed with sesame oil is grilled and then tossed with a sweet-spicy sauce and topped with toasted sesame seeds for a delicious summer side dish.

Asian Grilled Asparagus

Asparagus brushed with sesame oil is grilled and then tossed with a sweet-spicy sauce and topped with toasted sesame seeds for a delicious summer side dish.

Course Side Dish
Cuisine Asian-Inspired
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Liz

Ingredients

  • 1 lb. asparagus spears
  • 2 1/4 tsp. toasted sesame oil divided
  • 1 tsp. light brown sugar
  • 1 Tbs. apple cider vinegar
  • 1/2 tsp. chili garlic sauce
  • 1/2 tsp. ground ginger
  • 2 Tbs. toasted sesame seeds.

Instructions

  1. Preheat a grill to medium-high heat.
  2. Rinse asparagus and pat dry. Snap off stems. The bottom should snap off naturally.
  3. Brush asparagus with 2 Tbs. sesame oil. Grill - either directly on the grill or in a grill basket - until tender, about 2 minutes per side.
  4. While asparagus is grilling, whisk together remaining sesame oil, brown sugar, vinegar, chili garlic sauce, and ginger.
  5. When asparagus is done, toss with above sauce and sprinkle with toasted sesame seeds.
  6. Serve immediately.

Recipe Notes: 

  • This recipe was rewritten but barely adapted from Weight Watchers magazine, Best Ever Recipes (p. 73, 2018).
  • Asparagus could be made just as easily indoors – sauteed in a skillet or roasted in an oven.
  • If you can find Michigan Asparagus, use it, especially this time of year when it’s in season (early to mid May through June). Michigan Asparagus is one of the only domestic productions regions for asparagus. Plus, the spears are hand harvested – aka “snapped – instead of cut. Between the U.S.-based crop and the harvesting, you’re getting fresher asparagus with less woody ends.
  • I used apple cider vinegar in this dish, but the original recipe calls for rice wine vinegar. Feel free to use whichever you have on hand.
  • Finally, bump up the heat a bit with more chili garlic sauce (or even red pepper flakes). I would have love to do this, but since I was hoping that my little ones would have some, I decided against it. (And, in case you’re wondering, they did – Miss. Hazelnut actually enjoyed it!)

#BBQWeek Recipes

See what the bloggers served up Monday for #BBQWeek, and then scroll down to enter the #BBQWeek giveaway!

Asiago Garlic and Bacon Grilled Asparagus by Daily Dish Recipes
Asian Grilled Asparagus by Books n’ Cooks (above!)
Blackened Chicken, Asparagus & Avocado Salad by Tip Garden
Chicken and Asparagus Grilled Pizza by Jolene’s Recipe Journal
Chicken Souvlaki Kabobs by A Kitchen Hoor’s Adventures
Double Blueberry Bison Burgers by Culinary Adventures with Camilla
Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Grilled Blueberry and White Pepper Pork Chops by Corn, Beans, Pigs & Kids
Easy Lighter Grilled Buffalo Chicken by Jonesin’ For Taste
Grilled Asparagus with Mustard Dill Sauce by Strawberry Blondie Kitchen
Grilled Caesar Asparagus by 4 Sons ‘R’ Us
Grilled Chicken with Pineapple Salsa and Asparagus by Simple and Savory
Grilled Eggplant Caprese Salad by Everyday Eileen
Grilled Fruit & Cake Kabobs by Red Cottage Chronicles
Grilled London Broil by Hezzi-D’s Books and Cooks
Grilled London Broil with Chimichurri Sauce by Cookaholic Wife
Grilled Pork Burgers with Hawaiian-Style Buns by Karen’s Kitchen Stories
Grilled Sweet and Spicy Mustard Pork Chops by Soulfully Made
Meat Lover’s Kebabs by Cindy’s Recipes and Writings

Southwestern 7 Layered Dips by The Freshman Cook
Tangerine Hatch Chile Grilled Chicken Fajitas by Family Around the Table
Tangerine Hatch Chile Honey Chicken Kebabs by Palatable Pastime

 

#BBQWeek Prizes & Giveaway!

Michigan Asparagus

Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)

Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.

Not Ketchup

Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)

Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly.

Flavors in the sampler pack:

Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey

Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs

Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese

Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages

Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Adams Extracts and Flavors

 

Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)

Adams Extract

From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.

a Rafflecopter giveaway

Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.

Asian Grilled Asparagus - Asparagus brushed with sesame oil is grilled and then tossed with a sweet-spicy sauce and topped with toasted sesame seeds for a delicious summer side dish.

Roasted Brussels Sprouts for #SundaySupper

My hubby and I ate very differently when we started dating. With me being raised in New England and my hubby from the deep South, we grew up on different foods. My family ate a lot of comfort foods (meatloaf Mondays anyone?) and from my Italian and Polish roots. My hubby grew up on casseroles, catfish, and whatever game came home from hunting trips.

So when we started dating, it was easy to impress him with what I considered old-standbys, like pasta with meat sauce and chicken parmesan. He was not quite as open-minded about trying new vegetables, however. To this day, I still remember making him these Roasted Brussels Sprouts and hearing the doubt in his tone when I served them. It’s a Brussels sprout, and you know those have a bad reputation. He was convinced that they were going to be terrible.

Hubby didn’t expect to love roasted Brussels sprouts as much as he did. Today, he not only requests this side dish, but he peeks into the oven to see how much longer until they’re done.

Brussels sprouts really do get a bad rap. But when you roast them perfectly, they’re amazing. Crispy on the outside, just under al dente on the inside. The recipe below is my favorite way to make them – very simply, seasoned only with a healthy sprinkling of kosher salt and pepper. If you want to get fancy, you can throw a few slices (probably 6-8 for the recipe below) of diced, raw bacon in there when cooking. My hubby loves it when he finds a bacon surprise in one of his favorite vegetable dishes. 🙂

These Roasted Brussels Sprouts are just one of the healthy, green recipes the #SundaySupper tastemakers have put together for you, for your St. Patrick’s Day celebrations. Be sure to scroll to the bottom of this post for more inspiration on healthy options for your St. Patty’s Day.

Roasted Brussels Sprouts

By Books n’ Cooks

Serves 8-10

Ingredients:

  • 4 lbs. Brussels sprouts, stems trimmed, halved, with outer leaves discarded
  • 1/4 c. extra-virgin olive oil
  • 1 Tbs. kosher salt
  • 1/2 Tbs. freshly ground black pepper

Preheat an oven to 450F.

In a large Pyrex or baking dish, toss Brussels sprouts with oil until mostly coated. Sprinkle with half of the salt and half of the pepper. Toss. Sprinkle with remaining salt and pepper. Toss.

Bake for 1 hour, stirring every 20 minutes. Brussels sprouts should be cooked throughout but not be soft, and leaves will be beginning to get crispy.

Serve immediately.

Check out more fabulous healthy, green recipes for your St. Patrick’s Day celebrations below, from the #SundaySupper tastemakers.

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Roasted Vegetable Tart for #SundaySupper

Roasted Veggie Tart

Despite it being 90° here some days, September is the start of fall for me. I start craving fewer fresh fruits and less grilling. Instead, I become eager for the weather to cool off so that I can indulge in heartier dishes and simple roasts paired with roasted vegetables. Entertaining is a breeze as I throw dishes into the oven to cook slowly, while I enjoy cocktails and easy appetizers with my guests.

This weekend Sunday Supper is celebrating the start of fall with some of their favorite fall recipes. This roasted veggie tart isn’t exactly a quick appetizer, but it’s not difficult at all. And with all of the roasted vegetables, it just screams fall to me. If it’s a little too involved for your fall entertaining, then I’d encourage you to pair it with a side salad and give it a try for a light brunch or lunch.

Recipe Note: I used about 1 c. of butternut squash, carrot, leek, and bell pepper for this recipe, but I encourage you to pick the veggies and ratios according to your own preferences.

Roasted Vegetable Tart

Adapted from Fine Cooking, Issue 131

Roasted Vegetable Tart

Ingredients for the Filling:

  • Olive oil
  • 4 c. fall vegetables, ½-inch dice (i.e. butternut squash, carrot, leek, bell pepper, cauliflower)
  • 1 Tbs. finely chopped fresh rosemary
  • Kosher salt
  • Freshly ground black pepper
  • 1 Tbs. finely grated lemon zest
  • 1 Tbs. fresh lemon juice
  • 2 tsp. finely chopped fresh thyme

Ingredients for the Crust:

  • 1 1/3 c. all-purpose flour; plus more for rolling
  • ¾ c. cold unsalted butter, cut into 1-inch pieces
  • 6 oz. cold cream cheese, cut into 1-inch pieces
  • ¾ tsp. kosher salt

Ingredients for the Assembly:

  • 4 oz. fresh goat cheese, softened
  • 1 large egg, beaten

Make the Filling: Ensure rack is in the center of the oven and preheat oven to 375°F.

In a large bowl, toss all ingredients to combine. Spread in a single layer on a heavy baking sheet or roasting pan. Cover with foil and bake until tender, 30-40 minutes. Remove from oven, uncover, and allow to cool slightly.

While vegetables are cooling, make the crust. Increase oven temperature to 400°F.

While oven is coming to temperature, place flour, butter, cream cheese, and salt in a food processor. Pulse until the dough starts to come together.

Sprinkle flour over a clean counter. Transfer dough to counter and gently knead with clean hands, once or twice, to bring dough together.

Assemble the Tart: Sprinkle a little more flour onto a large piece of parchment paper. Place dough on parchment paper and roll out, to a rough 16-inch round.Dough should be about 1/8-inch thick.  Gently brush excess flour from parchment paper. Carefully lift parchment paper, with the dough still on it, onto a clean baking sheet.

Spread the goat cheese on top of dough, leaving a 1/2 inch border. Top the goat cheese with vegetables. Pile a little extra in the center.

Fold edges of the dough over the filling to create pleats, about 1½-inches wide. Brush pleated dough with beaten egg.

Bake until golden brown, 35-40 minutes. Transfer to a rack to cool, at least 10 minutes before serving.

Serve warm or at room temperature.

Store leftovers in the fridge.

Breakfast

Appetizers and Sides

Main Dishes

Desserts and Cocktails

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.