Instructions

Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
Transfer the corn to a large bowl and let it cool for a couple minutes.
To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
To serve garnish with additional cheese and cilantro, if preferred.

Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Ingredients:

For the Crab Cakes:

1 lb lump crab meat, picked over for shells

1 cup shredded sharp cheddar cheese

1 cup crushed Cheddar Bay Biscuit mix (or substitute with seasoned breadcrumbs)

1/4 cup mayonnaise

1 large egg, lightly beaten

2 tablespoons Dijon mustard

2 tablespoons chopped fresh parsley

1 teaspoon Old Bay seasoning

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional)

2 tablespoons unsalted butter, for frying

For the Lemon Butter Drizzle:

3 tablespoons unsalted butter, melted

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon honey

Pinch of salt

Instructions:

Prepare the Crab Cakes:

In a large bowl, gently combine the crab meat, shredded cheddar cheese, and crushed biscuit mix.

Add the mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, garlic powder, and cayenne pepper (if using). Mix gently, ensuring the mixture holds together without overworking it.

Shape the mixture into 8-10 small patties and place them on a baking sheet. Refrigerate for at least 30 minutes to firm up.

Cook the Crab Cakes:

Heat 2 tablespoons of butter in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes per side, or until golden brown and heated through. Transfer to a plate lined with paper towels to drain excess oil.

Prepare the Lemon Butter Drizzle:

In a small bowl, whisk together the melted butter, fresh lemon juice, lemon zest, honey, and a pinch of salt.

Serve:

Drizzle the warm lemon butter sauce over the crab cakes and garnish with additional parsley, if desired. Serve immediately with your favorite sides.

Strawberry Horchata

Ingredients

For the horchata

1 cup uncooked long grain white rice
½ cup blanched slivered almonds
1 Mexican cinnamon stick, broken in half (also known as Ceylon cinnamon)
6 cups water divided
3 cups whole milk
12 ounces evaporated milk
½ - ¾ cup granulated sugar
1 teaspoon vanilla extract
Ground cinnamon, for topping

For the strawberry puree

1 ¼ pounds strawberries, stemmed, hulled, and quartered
1 cup water
1 ½ tablespoons granulated sugar

For topping

Quartered or diced strawberries

Instructions

Rinse the rice under running water until the water runs clear.
Add the rinsed rice, almonds, cinnamon stick, and 3 cups of water to a large bowl or pitcher. Cover and let it sit in the refrigerator for at least 8 hours, up to 24 hours.
While the mixture is soaking, make the strawberry puree. In a medium saucepan, add strawberries, water, and sugar.
Over medium-low heat, bring the strawberry mixture to a simmer and cook uncovered for 10 minutes. Remove from the heat and allow it to cool slightly, about 10 minutes.
Blend the strawberry mixture until smooth. Transfer to an airtight container and set aside to fully cool, about 20 minutes, before transferring to the refrigerator until ready to mix into the horchata.
Pour the soaked almond mixture and all its contents into a large blender and add in the 3 cups of remaining water. Blend on high until completely smooth, about 2 to 5 minutes depending on the power of your blender. You may need to work in batches depending on the size of your blender.
Strain the blended mixture through a fine mesh strainer or nut milk bag to remove any solids. This may require straining 2 to 4 times to remove all the grittiness.
When completely smooth, pour it into a large pitcher and mix in the strawberry puree, milk, evaporated milk, granulated sugar, and vanilla extract. Stir until all the ingredients are well combined.
Serve over ice and top with ground cinnamon and chopped strawberries.

Notes

Make it silky smooth. I like to add the strawberry puree as is, but feel free to strain it into the pitcher using a fine mesh strainer.
Adjust the sweetness. You can adjust the sweetness of the horchata to your liking and use your favorite sweetener like honey, agave, brown sugar, or sweetened condensed milk. Just note the strawberry puree is also sweetened so it's best to taste as you go.
To make it dairy-free, use a dairy milk alternative like almond, soy, coconut, oat, or cashew milk.
To make it nut-free, you can simply omit the almonds. No need to replace them.
Ceylon cinnamon: Also referred to as "Mexican cinnamon." Ceylon cinnamon is light brown, fragile, and has a lot of layers that are easily broken, as opposed to Cassia cinnamon which is very hard and is not easily broken in half. Ceylon cinnamon can be easily found in Hispanic grocery stores or online. If you’re not using Mexican cinnamon, remove the cinnamon stick from the mixture before blending.
Separation of the water and the rice mixture is completely normal, especially if it's been sitting in the fridge for a day or two. Just mix it together with a large spoon and serve as you normally would.

June 14, 2025

Looking for a crunchy, tangy treat, Try these Pickled Frog Balls (a.k.a. Brussels Sprouts) for a zesty snack that amps up any meal!

Ingredients:

- 2 cups Brussels Sprouts

- 4 cups Water

- 1 tbsp Morton Kosher Salt

- 1/3 tsp Turmeric

- 1 Cup White Vinegar

- 1 Cup Water (for brine)

- 1 tbsp Celery Seed

- 1 tbsp Mustard Seed

- 2/3 Cup White Sugar

Directions:

1. Start by prepping your Brussels sprouts: trim those tough stems, peel away any outer leaves, and slice them in half.

2. In a large pot, bring 4 cups of salted water to a boil and cook the halved sprouts for about 4 minutes. You want them vibrant green and just tender. Drain and set aside.

3. Next, pack those beautiful halved sprouts into a mason jar, making sure to leave some space for the brine.

4. In a separate pot, combine the turmeric, white vinegar, 1 cup of water, celery seed, mustard seed, and white sugar. Bring this lovely mix to a boil to create your brine.

5. Carefully ladle the hot brine over the packed Brussels sprouts in the jar, ensuring they're fully covered.

6. Seal that jar up tight and let it cool to room temperature. Once cooled, pop it in the fridge. For the best flavor, let these pickle overnight!

Enjoy your tangy Pickled Frog Balls as a snack, side dish, or a unique topping for your favorite meal. Happy pickling!

Broccoli Pasta

Ingredients

1 head broccoli large, cut into small florets

2 tablespoons olive oil extra virgin

3 cloves garlic minced

¼ teaspoon red pepper flakes

salt and pepper to taste

12 ounces pasta such as penne

1 cup Parmesan cheese freshly grated

Instructions

Bring a large pot of salted water to boil. Add the broccoli and cook for 5 minutes. Transfer cooked broccoli to a bowl. Reserve ½ cup of broccoli water.

Add the olive oil, garlic, red pepper flakes, salt, pepper, cooked broccoli and the reserved broccoli water to the skillet and cook for 10 minutes until you can easily mash the broccoli with a spoon.

In the same pot with broccoli water add the pasta and cook until al dente.

Drain the pasta and add to the skillet with the broccoli mash along with the parmesan cheese. Stir everything together and add more pasta water if the sauce is too thick.

Taste for seasoning and adjust with salt and pepper as needed and serve garnished with additional parmesan cheese.

Notes

Salt your broccoli water. Add plenty of salt to the broccoli cooking water. This helps to infuse both the broccoli and pasta with flavor as they absorb some of the water.

Cook to al dente. Overcooked pasta gets mushy and will fall apart when you toss it together with the mashed broccoli sauce. The pasta needs to be tender but still firm to the bite.

Save some of the water. The reserved broccoli water can be used for reheating the leftovers too by adding some moisture to the pasta and keeping it flavorful.

Leftovers will keep in the refrigerator for up to 5 days in an airtight container. To reheat, just sprinkle it with a bit of water to loosen it up a bit. Then put it in the microwave for a few minutes on medium power or reheat it on the stovetop over medium heat.

June 07, 2025

Ingredients for This Recipe

Ground Beef: I always opt for 80/20 lean-to-fat ratio for the perfect balance of flavor and juiciness. The fat content ensures these mini meatloaves stay moist during baking.

Breadcrumbs: These act as the binding agent that holds everything together. I prefer panko for its light texture, but regular breadcrumbs work wonderfully too.

Ketchup: The tomato base that adds tanginess and natural sweetness. I use an organic variety without high fructose corn syrup for the cleanest flavor.

Worcestershire Sauce: This is my secret flavor enhancer that adds depth and umami. Just a couple tablespoons transform the meat mixture from ordinary to extraordinary.

Smoky Bourbon BBQ Sauce: The star flavor that gives these cupcakes their distinctive character. I look for one with real bourbon notes and a touch of smoke.

Garlic Powder: I’ve found that powder distributes more evenly than fresh garlic in meatloaf, creating a consistent flavor throughout each bite.

Salt: Essential for enhancing all the other flavors. I use kosher salt for its clean taste and easy distribution.

Black Pepper: Adds a gentle heat that balances the sweetness of the BBQ sauce. Freshly ground makes a noticeable difference in flavor intensity.

Bacon: The crispy, savory wrapper that elevates these cupcakes. I prefer center-cut bacon for its perfect meat-to-fat ratio and reliable cooking.

Mashed Potatoes: The creamy “frosting” that completes the cupcake illusion. Adding butter and a splash of cream creates the perfect piping consistency.

How to Make This Recipe

Prepare Your Oven and Pan: I start by preheating my oven to 375°F and spraying a 12-cup muffin tin with non-stick cooking spray. This temperature creates the perfect environment for rendering bacon fat while cooking the meat through.

Form the Cupcakes: I divide the meat mixture evenly among 8 cups of the muffin tin. Using my fingers, I press the mixture firmly into each cup, creating a slight depression in the center which helps the cupcakes cook evenly.

Add the BBQ Glaze: I brush the remaining BBQ sauce over the top of each meat cup, ensuring every bite will have that delicious smoky bourbon flavor.

Wrap with Bacon: This is my favorite step! I take each bacon slice and carefully wrap it around the circumference of each meat cup, tucking the ends underneath. The bacon shrinks as it cooks, creating a perfect cupcake wrapper.

Bake to Perfection: I place the muffin tin in the oven and bake for about 25-30 minutes, until the meat reaches 165°F and the bacon is crisp. I often drain excess fat halfway through cooking by carefully tilting the pan.

Prepare the “Frosting”: While the meatloaves bake, I warm the mashed potatoes until they’re smooth and pipeable. I transfer them to a piping bag fitted with a star tip to create the illusion of frosting.

Assemble the Cupcakes: Once the meatloaves are done, I let them rest for 5 minutes, then carefully remove them from the tin. I pipe the mashed potatoes on top in a swirl pattern, just like decorating sweet cupcakes.

Garnish and Serve: For an extra touch, I sprinkle with chopped chives or parsley and add a tiny drizzle of BBQ sauce. The contrast of colors makes these cupcakes truly Instagram-worthy!

Ceviche

Start by boiling 2 lbs of jumbo shrimp until they curl into a loose "C" shape, then drain and cool them in ice water.

Cut the shrimp into bite-sized chunks and combine in a large bowl with 2 thinly sliced celery stalks, 1 chopped jalapeño (seeded), 1 chopped cucumber, 2 chopped avocados, a handful of chopped cilantro, and 1/2 a finely chopped onion.

For the sauce, mix the juice and zest of 2 limes and 1 orange, 11.5 oz tomato juice, 1/2 cup tomato sauce, 2 grated garlic cloves, hot sauce, salt, and pepper to taste.

Pour the sauce over the shrimp and veggies, stirring to combine.

Chill in the refrigerator for at least 1 hour, then serve cold.

Enjoy this refreshing and flavorful dish.

May 31, 2025

Mexican Corn Salad

Equipment

12-inch Cast Iron Skillet

Ingredients

4 cups corn about 5 ears, cut from the cob

1 tablespoon olive oil

½ medium red bell pepper chopped

½ small red onion finely chopped

½ cup fresh cilantro chopped

6 green onions chopped

1 jalapeno pepper diced