Just in time for the long holiday weekend, I have the perfect dip for all of your barbecues and picnics!  When my husband and I were in Seattle recently we ate at a restaurant recommended to us called Señor Moose.  This quirky restaurant was small in size but huge on flavor.  I wanted to order just about everything on the menu.  To whet our palates, we started our meal with handmade margaritas (I had one with muddled cucumber and lime and it was so refreshingly delicious!) and Esquites which was fresh corn cut off of the cob and mixed with cream, herbs and other unknown ingredients!  That appetizer was the inspiration for this Mexican Street Corn Dip because it reminded me of the corn slathered with mayo, herbs and seasoning that you find on the streets in Mexico.

Mexican Street Corn Dip {satisfymysweettooth.com}

I brought this dip to a party and everyone gobbled it up and was asking for the recipe.  I used frozen corn because it was early for fresh, but fresh corn cut off the cob would work great too now that it is in season.  If you go for fresh, aim for about 3 cups of fresh corn kernels.

Mexican Street Corn Dip {satisfymysweettooth.com}

Mexican Street Corn Dip could not be much easier to make and is quick enough to whip up at the last minute if you need something to bring to a party.  You can tweak the recipe to make it more spicy by adding more chili powder and could even add chopped fresh jalapeño if you have a crowd that really loves heat.

Mexican Street Corn Dip {satisfymysweettooth.com}

Have a lovely 4th of July weekend!!

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Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Yield: ~3 cups of dip

Sweet corn, creamy cheese and mayo together with fresh and dried spices will make this dip the first thing to disappear from your summer party

Ingredients

  • 1 tsp olive oil
  • 2 (10 ounce) bags frozen corn kernels
  • 3 cloves garlic, crushed
  • 1 tsp chili powder
  • 4 ounces cream cheese (room temperature, I used 1/3 less fat cream cheese)
  • 1/3 cup mayo (I used light)
  • 1 (5 ounce) container of plain Greek yogurt (I used nonfat)
  • 1/2 cup chopped cilantro
  • 1/4-1/3 cup cotija cheese (if you can't find this crumbly Mexican cheese, you could substitute feta or leave it out)
  • 1/4 cup diced red pepper
  • salt and pepper
  • sliced baguette or tortilla chips for serving

Instructions

  1. Heat a large sauce pan over medium heat and add 1 tsp of olive oil. Once pan and oil are hot, add frozen corn and cook for about 2 minutes until warmed through. Sprinkle with salt, pepper and the chili powder. Add garlic and saute for about 5 more minutes or until corn and garlic are cooked and slightly browned. Remove pan from heat and pour the corn onto a plate or baking sheet to help it cool more quickly.
  2. While the corn and garlic cook, in another medium bowl, combine the cream cheese, mayo, yogurt and cilantro using a whisk or electric mixer until it is well combined and smooth.
  3. Add cooled corn to the cream cheese mixture and mix until well combined.
  4. Place corn dip into a serving bowl and garnish with extra cilantro leaves, the cotija cheese and red pepper. Serve with sliced baguette or tortilla chips.
  5. Recipe inspired by A Nutritionist Eats|anutritionisteats.com

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Gougères (aka cheese puffs) are so much fun to make and are the perfect appetizer or addition to a bread basket at any party.  The soft puffs are rich, buttery, cheesy and can be adapted with different types of cheeses or seasonings and can also be filled with a great variety of fillings from smoked salmon to chicken salad.

How to Make Gougeres {satisfymysweettooth.com}

Gougères are made from pâte à choux which is the same dough that cream puffs, éclairs and profiteroles are made from.  This fancy-sounding French dough is actually very simple to make and only requires four ingredients:  butter, water, flour and eggs.  When making Gougères, you add cheese, traditionally gruyere or Swiss, to this mixture.  The pâte à choux dough is a wet dough and the moisture in the dough causes steam to form when it is baking and that reaction causes the pastry to puff up.  The light, airy pastry that results is delicate and filled with cavities that are great for stuffing with a sweet cream or pudding in the case of cream puffs or éclairs, and salmon mousse or herbed goat cheese in the case of Gougères.

How to Make Gougeres {satisfymysweettooth.com}

Making Gougères is simple and the dough is actually very fun to work with.  The important points to remember are that you want cook the flour mixture long enough that the flour itself gets cooked so that you aren’t left with an unpleasant raw flour taste and that you mix the eggs well so they are incorporated adequately and therefore the dough is smooth and well-combined.

Follow along with these step-by-step photos and instructions and learn how to make Gougères and you’ll have an impressive, delicious appetizer to bring to the next party you go to.

in a medium saucepan, combine butter, water and salt and cook over medium heat until the butter is melted

How to Make Gougeres {satisfymysweettooth.com}

How to Make Gougeres {satisfymysweettooth.com}

remove the pan from heat, stir in the flour, then return the pan to the heat

How to Make Gougeres {satisfymysweettooth.com}

continue to cook the mixture over medium heat stirring with a silicone spatula or wooden spoon until it forms into a ball and pulls away from the sides of the pan, about 2 minutes

How to Make Gougeres {satisfymysweettooth.com}

How to Make Gougeres {satisfymysweettooth.com}

remove the pan from heat, let it cool for 3-4 minutes, then use a whisk vigorously to fully mix in the eggs

How to Make Gougeres {satisfymysweettooth.com}

finally, mix in the cheese and pepper with the spatula

How to Make Gougeres {satisfymysweettooth.com}

use a spoon to drop tablespoon-sized balls of dough onto a greased (or parchment-lined) baking sheet

How to Make Gougeres {satisfymysweettooth.com}

bake @ 400 degrees until gougeres are golden brown and sound hollow when you tap on them, about 20 minutes

How to Make Gougeres {satisfymysweettooth.com}

How to Make Gougeres

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 20-25 gougeres

Rich, buttery and cheesy pastry puffs are simple to make but impressive to eat

Ingredients

  • 6 Tbsp unsalted butter
  • 3/4 tsp salt
  • 1 cup water
  • 1 1/4 cup all-purpose flour
  • 4 large eggs
  • 1 1/4 cups shredded gruyere or swiss cheese
  • 1/2 tsp ground black pepper

Instructions

  1. Preheat oven to 400 degrees. Lightly spray baking sheets with nonstick cooking spray or line with parchment paper.
  2. In a medium saucepan, combine butter, water and salt and cook over medium heat until the butter is melted.
  3. Remove the pan from heat, stir in the flour, then return the pan to the heat.
  4. Continue to cook the mixture over medium heat stirring with a silicone spatula or wooden spoon until it forms into a ball and pulls away from the sides of the pan, about 2 minutes.
  5. Remove the pan from heat and let the mixture cool for 3-4 minutes. Use a whisk to vigorously mix in the eggs until well-combined.
  6. Finally, mix in the cheese and pepper with the spatula.
  7. Use a spoon to drop tablespoon-sized balls of dough onto the prepared baking sheet.
  8. Bake until gougeres are golden brown and sound hollow when you tap on them, about 20 minutes.
  9. Recipe adapted from Bon Appetit
 

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Besides Strawberry Rhubarb Custard Tart, one other dish that I simply must have once summer has finally arrived is classic, fresh bruschetta.  Fresh from the garden tomatoes and basil combined with garlic and olive oil makes the most perfect combination.

I love to put twists on classic recipes like bruschetta and so this Grilled Tomato Basil Bruschetta is just different enough that you still recognize the flavors, but your tastebuds are pleasantly surprised by the slightly charred flavor that grilling the bread provides.

Grilled Tomato Basil Bruschetta {satisfymysweettooth.com}

I started my Grilled Tomato Basil Bruschetta by dicing five vine on tomatoes.  To the diced tomatoes, I added two cloves of crushed garlic.  I like my garlic flavor to be strong, but if you would like it to be a little more mild, just add one clove.  Finally, I cut a small bunch of basil into thin strips.  All of these ingredients are combined in a bowl and get drizzled with olive oil and sprinkled with salt and pepper.  I let the tomato mixture sit out on the counter while I prepare the bread by slicing a baguette and smearing one side of each piece of bread with a light coating of salted butter.

Grilled Tomato Basil Bruschetta {satisfymysweettooth.com}

The key to the Grilled Tomato Basil Bruschetta is the grilled bread (duh), but if you don’t have an outdoor grill at your disposal, a hot grill pan will do the trick.  Heat your grill to medium-high heat and once it is good and hot, place the pieces of baguette buttered-side down onto the grill.

Grilled Tomato Basil Bruschetta {satisfymysweettooth.com}

You will only need to have the bread on the grill for about 5 minutes or less, depending on how hot your grill is.  You just want nice, dark brown grill marks on the bread.  I then placed my grilled bread onto an old cookie sheet that I wasn’t worried about getting a little charred on the grill.  I topped the bread with the tomato mixture and a sprinkle of shaved parmesan cheese and then put the whole cookie sheet back onto the grill just until the tomato mixture was heated through and the parmesan was slightly melted.

Grilled Tomato Basil Bruschetta {satisfymysweettooth.com}

Grilled Tomato Basil Bruschetta is the perfect appetizer to bring on any summer booze cruise, which is what I did with it at the lake cabin or to serve as an appetizer before the rest of your grilled meal.

Grilled Tomato Basil Bruschetta {satisfymysweettooth.com}

Grilled Tomato Basil Bruschetta

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 16-20 pieces

A summer classic kicked up a notch by the slightly charred flavor of buttered and grilled baguette

Ingredients

  • 5 ripe tomatoes, diced
  • 1-2 cloves fresh garlic, crushed
  • 2-3 Tbsp chopped fresh basil
  • 3 Tbsp olive oil
  • salt & pepper
  • one baguette
  • 1/4 cup salted butter, at room temperature
  • shaved parmesan cheese (for topping)

Instructions

  1. Heat grill to medium-high heat.
  2. Combine tomatoes, garlic, basil, and olive oil in a medium bowl. Salt and pepper to taste.
  3. Slice baguette and spread a thin layer of salted butter onto one side of each slice.
  4. Place bread buttered-side down onto the heated grill. Grill for about 5 minutes or until bread is lightly browned and has dark brown grill marks. Watch closely as the bread can burn easily.
  5. Place the bread, grilled-side up onto a cookie sheet. Top each slice with 1-2 Tbsp of the tomato mixture.
  6. Sprinkle each piece with parmesan.
  7. Place sheet onto grill and heat until tomato mixture is heated through and the cheese is slightly melted.

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My mom is like my own personal Martha Stewart.  She can set a table that is worthy of being the head table at a fancy wedding.  She can whip up appetizers for a party or make an incredibly flavorful and beautiful dinner at the drop of a hat.  We always had company when I was growing up and my mom was always great at throwing something together even if the guests were unexpected.  One of her go-to snacks that she makes is Cilantro Jalapeno Hummus.

It doesn’t get much easier than this recipe, but the results are so vibrant in color and flavor.  This hummus is great with chips or veggies, or even smeared on a tortilla and topped with cheese and veggies as a healthy wrap for lunch.  I made my sick husband some chicken noodle soup last weekend and I stirred a spoonful of this hummus into my bowl to liven up the flavor of the soup.  You could even serve this in place of or in addition to guacamole with a Mexican spread.


Cilantro Jalapeno Hummus
Author: 
Recipe type: Appetizer, Snack, Healthy
Prep time: 
Total time: 
 
A vibrant and flavorful twist on traditional hummus
Ingredients
  • 1 can chickpeas (garbanzo beans), drained and rinsed
  • 2 cloves garlic, peeled
  • 1 cup packed cilantro, rinsed
  • 1 jalapeño, seeded and cut in half
  • juice of 1 lime
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup olive oil
Instructions
  1. Combine all ingredients except olive oil in food processor and pulse several times to process.
  2. While food processor is running, pour in olive oil and continue processing until smooth.
  3. Serve.
  4. Can be kept for 1 week in the refrigerator in an airtight container.

combine all ingredients except olive oil in food processor and process

stream in olive oil and process until smooth

serve

 

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Emily and I have been the best of friends since we started college 11 years ago and were luckily assigned randomly as roommates our freshman year.

You get to know someone very well living in a teeny, tiny dorm room.  And I am so happy to say that Emily was the greatest from day one.  I love that we have stayed so close over the last decade (how old are we??!!)  and have been by each other’s sides for some of the most important events in our lives.

Emily is also the reason that I started out on this little blogging adventure.  I have always admired Emily’s dedication to healthy food and an active lifestyle and her blog, A Nutritionist Eats was  my primary inspiration for starting my blog.  Honestly, without her, I wouldn’t know a plugin from a theme and would never have been able to publish my first post 1 year ago!  How fitting that she would be providing this amazing guest post for me this week!

Mercedes and I go wayyyyy back. Like, freshman-year dorms and then friends forever back. We lived together for a total of 5 years and to say that I miss her dearly since moving to California would be an understatement. If only we had started blogging back when we were roomates! That would have been SO much fun.

 Satisfy my Sweet Tooth is my go-to site when it comes to dessert and baking, because, well, I’m not much of a baker and Mercedes is amazing. I miss testing out her recipes on a regular basis!  It only makes sense for me to share something somewhat healthy today because, well that is what my blog (fresh recipes, nutrition tips and simple ways to live a healthy life) is all about!

Once I try a salad that I like, I continue to make it on a regular basis and then eat it until I’m sick of it. My current favorite is this salad that I’ve been eating ever since my cousin made it for Easter Sunday. The ingredients are simple, the flavors delicious. I like to call it the California Salad for no particular reason other than avocados are abundent here. 🙂

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Thank you Emily!  You are the best!

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