Tag Archives: avocado

Corn Salsa

21 Sep


…And just like that I’m into Week 3 of Graduate School.

It feels like only yesterday that I was nervously awaiting my acceptance letter and really committing to changing the path my life was taking.

Right now it feels like life is moving at a million miles an hour. I can already feel the constant exhaustion setting in, trying to jumble the roles of full time student, full time employee, as well as training for a half marathon, continuing my karate practice so I can test for black belt in June, having a husband, feeding said husband (and myself) and finding time to pet my cat. And maybe spending time with friends.

Sleep? Sleep is OVER.RATED.

Want to know what is NOT over rated? Corn. Corn that I continually seem to get in my CSA. Please, more corn. Then it will feel like it is still mid July and NOT almost October.

I made this corn salsa for a 50th birthday party for one of my husband’s uncle. It was creamy and delicious. At one point, I grabbed a tortilla chip and dunked it into the dip, a woman next to me said “That dip is so good!” I responded by saying thank you and she told me she didn’t realize that I had made it and was just commenting on how awesome it was.

So yeah, believe me when I tell you this is pretty awesome. Make this salsa if you are still holding desperately onto summer and still refuse to wear tights even though you have goosebumps covering your legs. Make this salsa if you are a half dazed graduate student that can barely string two sentences together by the end of the day but can still manage to throw lots of ingredients into a bowl and stir. Make this salsa if you like corn. And if you don’t, well, that’s your loss.

Corn Salsa


  • 1 15oz can black beans
  • 3 ears of corn, kernels removed
  • 3 medium tomatoes, sliced and chopped
  • 3 scallions, sliced thinly
  • half bunch cilantro, chopped roughly (about 1/2 cups)
  • Juice from 2 limes
  • 1 clove garlic, minced
  • 1 small jalepeno, seeded and chopped
  • 2 slightly under ripe avocados, chopped
  • salt and pepper to taste
– Combine all ingredients in a large bowl and mix. Let the salsa marinate for a few hours in the fridge in order for the flavors to meld. Serve with your favorite tortilla chips.

Shrimp & Portobello Quesadilla

25 Jan

Quesadillas remind me of pizza. You can pretty much put anything on it and it will taste good. Sure, you have your traditional cheese quesadilla/pizza, or even a steak quesadilla (pepperoni to continue the pizza analogy). Pretty soon you’re branching out with Fig and Bree Pizza. Or, in this case, Shrimp and Portobello Mushroom Quesadillas.

Another advantage quesadillas have is that they are easy to make, but it looks like you slaved in the kitchen to make them.

Garnished with some avocado slices and pico de gallo. Dinner, my friends, is served.

Shrimp & Portobello Mushroom Quesadilla

Based loosely on Food Network Kitchens Cookbook

  • 1lb uncooked, peeled and deveined shrimp
  • 2 large portobello mushroom caps, chopped
  • 1/2 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 190z black beans
  • 2 cups grated Monterey Jack Cheese
  • 1/2 chopped cilantro
  • 4 8″ whole wheat tortillas
  • 1 jalepeno, seeds removed, minced
  • 1 tsp cumin
  • salt and pepper to taste

Optional: Sliced avocado and pico de gallo

Preheat oven to 350. Line shrimp on a baking pan and drizzle with olive oil, salt and pepper. Bake for 6-8 minutes, or until pink.

Melt 1 tbsp of butter in a saute pan. Add chopped mushrooms to pan and add salt and pepper to taste, and the cumin. Cook about 5 minutes, then set aside.

Add some olive oil to the pan. Add the onion, garlic and jalepeno and cook until onion is translucent. Add the beans and mash them into the onion mixture. If you want a smoother mixture, pulse in a food processor for a few seconds.

Lay one tortilla on your work surface and spread some of the bean mixture onto half of the tortilla. Then add a handful of cheese, about 3-4 shrimp, chopped, then a handful of mushrooms, a handful of cilantro, and then more cheese on top. Fold the quesadilla over.

Fry the quesadilla in 1 tbsp of butter until brown and repeat on other side. Repeat with 3 remaining tortillas.

Curry Flank Steak Salad

23 Sep

Since we’re having a bit of an Indian Summer right now in Boston, I thought that I would bring back a recipe that reminds me of summer. I have to admit, I’m pretty boring when it comes to salads, so this was the most colorful and delicious salad I’ve made. The curry flavor of the meat and the sweet mangoes work great together. I was very happy to crack open my bag of curry powder that I got while visiting the Atlantic Spice Company in Truro. This salad is very versatile, and couldn’t be easier to make!

Curry Flank Steak Salad

  • bunch of arugula and green lettuce
  • juice of 1 lime
  • 2 ripe avocados, chopped
  • 3 tomatoes, chopped
  • 1 mango, chopped
  • 1.5lbs of flank steak

For the marinade:

  • 4tbsps curry powder
  • 1/2 cup soy sauce
  • juice of one lime
  • 1tbsp grated ginger (fresh or powdered is fine)
  • 4tbsp white vinegar

Combine marinade ingredients with flank steak. Cover and let marinade for at least 1/2, or overnight. Combine lime juice, avocados, mango, and tomatoes and set aside.

Heat saute pan over medium high heat. Pour in some extra virgin olive oil and cook steak for about 7 minutes each side, or more if you like your meat to be less red in the center. Transfer to plate and chop into bite sized pieces.

Combine lettuce and arugula with the avocado mixture and place steak on top. No dressing it necessary, since the juices from the steak and the lime are more than enough. Margarita optional.

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