I'm heading home with weekend with The BF for some quality time with the rents. I hope you have a great weekend too!
Warm Mexican Corn Salad
c/o Skinny Taste
Boil corn in boiling water for 5 minutes, remove from heat. When cool enough to handle, cut corn off the cobb. (makes 4 cups).
In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well.Add corn, cilantro, scallions and cheese and toss. Serve with lime wedges.
Baked Huevos Rancheros with Spicy Tomato Sauce
c/o Kitchen Bellicious
1 can of diced tomatoes
1 tsp minced garlic
1/2 tsp salt and pepper each
1 tsp Mexican adobe powder
1/2 onion, chopped
1 TBSP olive oil
2 TBSP canola oil
1 cup of shredded cheese ( of your choice )
Directions* 1 qt strawberries, trimmed and thickly sliced (about 4 cups)
* 2/3 cup sugar
* 1 cup all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 2 tablespoons cold unsalted butter, cut into pieces
* 2/3 cup whole milk
Stir together strawberries and sugar in a 4-qt heavy saucepan and let stand, stirring occasionally, until juicy, about 15 minutes. Bring to a boil over medium heat, stirring occasionally.
Meanwhile, whisk together flour, baking powder, and salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps. Stir in milk until just blended, then add mixture to boiling berries and stir once or twice. Tightly cover saucepan and reduce heat to low. Cook, undisturbed, until dumpling looks dry on top, 15 to 18 minutes. Let stand off heat, uncovered, 5 minutes before serving.