Friday, March 27, 2015

Roasted Corn Salsa!

Charred corn and poblanos from the grill give this salsa great roasted flavors! You can control the level of heat you want with the amount of jalepenos you use, or none at all for a sweet corn salsa! This salsa goes perfect with chips or in shrimp tacos!

3 poblano peppers, sliced in half and seeds removed
2 ears of corn
1 red bell pepper, diced
1/2 cup cilantro, chopped
1 tsp salt
1 tsp pepper
Juice of 1/2 lime
1/2 of 4oz can jalepenos, or less depending on how much fire you like! 
(I used half, it was very spicy and I like spicy. I think 1/4 of the can might be the perfect amount so I will try that next time)

1. Heat grill.
2. Once ready, spray corn with olive oil spray and season with salt & pepper.
3. Place corn and poblanos on grill. Cook on all sides until slightly charred.
4. Meanwhile, add red pepper and cilantro into a medium bowl. Add salt and pepper
5. Remove from grill. Allow corn to cool. Dice peppers and cut kernels off cob.
6. Add corn and poblanos into bowl with other ingredients. Mix well. Add lime juice and taste for season. Adjust with salt and pepper if needed. 
7. Serve immediately or chill in fridge.

Paleo Baked Pears

This is such a delicious recipe, I found it on Pinterest and OMG! So good. Perfect fix for that sweet tooth and best part, it's good for you!


4-5 Bosc Pears
2 tbsp honey
2 tbsp coconut oil
1 tsp vanilla extract
1/4 tsp cinnamon


1. Cut pears in half and remove core
2. Place on 8x11 baking dish cut part facing down
3. Mix together honey, coconut oil, vanilla and cinnamon in sauce pan. Cool at med/high setting, bring just to a boil stirring occasionally, and remove from heat.
4. Drizzle sauce over pears and cook for 30-35 minutes at 400 degrees.
5. Let stand for 5 minutes before serving. Spoon any extra sauce over pears and serve :)