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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With the chill of fall in the air, I have not been able to wait one more week to make chili!  The first time we make chili at our house, it is a sure sign of the seasons changing.  Sunday afternoon football, which inevitably leads to me falling asleep on the couch, followed by a bowl of chili that has been simmering on the stove all day is a perfect day in my book.  I would like to know how chili’s #1 partner came to be cornbread, but regardless of the story behind this duo, it is a pair that I fully embrace.  I love to incorporate a little spice into my cornbread, so this Lightened Up Jalapeño Cornbread really hit the spot as a chili side dish for me.

Corn Jalapeno Cornbread {satisfymysweettooth.com} Corn Jalapeno Cornbread {satisfymysweettooth.com}

The base for this Lightened Up Jalapeño Cornbread is made lighter by using buttermilk, egg whites instead of all whole eggs and only a couple of tablespoons of oil.  I like that you get whole pieces of corn with each bite because it really enhances the flavor and texture of the bread.

Corn Jalapeno Cornbread {satisfymysweettooth.com} Corn Jalapeno Cornbread {satisfymysweettooth.com}

Lightened-up Jalapeño Cornbread

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 16 servings

1 piece (1/12 of cake)

Lightened up cornbread (only 99 calories!) with jalapenos for a kick of heat

Ingredients

  • 1 cup flour
  • 1 cup yellow cornmeal
  • 2 Tbsp sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup nonfat buttermilk
  • 2 tablespoons canola oil
  • 1 egg
  • 2 egg whites
  • 1 cup frozen corn
  • 3 tablespoons minced pickled jalapeño pepper

Instructions

  1. Preheat oven to 375 degrees.
  2. Lightly spray an 8-inch-square glass baking dish with nonstick cooking spray.
  3. In a large bowl, whisk together flour, cornmeal, sugar, baking soda and salt.
  4. Add buttermilk, oil, and eggs and mix well.
  5. Stir in corn and jalapeños.
  6. Pour batter into prepared pan and bake for 25-30 minutes or until toothpick inserted into center comes out clean.
  7. Cut and serve.
  8. Recipe adapted from Cooking Light

Notes

Per piece: Calories: 99 Fat: 3 Carbohydrates: 16

Corn Jalapeno Cornbread {satisfymysweettooth.com}

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When I first tasted these Potatoes with Mustard Garlic Aioli a couple of weeks ago, I wanted to eat them with every meal everyday for the rest of my life.  They are that good.

Potatoes with Mustard Garlic Aioli {Satisfy My Sweet Tooth}

The potatoes were extra special because after cooking them, we finished them off on the grill which made them slightly crispy and smokey and it was the perfect complement to the creamy and slightly spicy aioli.

Potatoes with Mustard Garlic Aioli {Satisfy My Sweet Tooth}

Since we have been married, my husband has become much more open to eating things that he had previously characterized into a special mental folder that he “doesn’t like”.  He loved these Potatoes with Mustard Garlic Aioli the first time we had them.  Then, the next time I made them, he asked what was in the dressing and I made the mistake of being honest with him.  At the sound of the word “mustard”, he turned his nose up.  Mustard is one of the condiments in that mental folder of his.  In the end, these potatoes are so good that he enjoyed them just as much as the first time we had them.

Potatoes with Mustard Garlic Aioli {Satisfy My Sweet Tooth}

These Potatoes with Mustard Garlic Aioli are the perfect side dish to accompany any summer meal and are also great when eaten cold which makes them resemble an extra flavorful potato salad.  I modified the original aioli recipe which was heavy in mayo and substituted Greek yogurt which added a nice tang and made me feel better about sopping up every bit of sauce off my plate.  I had some extra aioli left and so I boiled up some hard boiled eggs and made egg salad for lunches for the week to make the incredible flavors of these potatoes last even longer.

Potatoes with Mustard Garlic Aioli {Satisfy My Sweet Tooth}

Potatoes with Mustard Garlic Aioli

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Potatoes coated with zesty and tangy aioli make for a perfect side dish

Ingredients

  • 2 pounds baby red potatoes
  • 1 (6 ounce) container nonfat plain Greek yogurt
  • 3 cloves crushed garlic
  • 1 1/2 Tbsp dijon mustard
  • 1 1/2 Tbsp whole grain mustard
  • 2 Tbsp light mayonnaise
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp minced chives

Instructions

  1. To make aioli, combine yogurt, garlic, mustards, mayo, salt and pepper. Refrigerate aioli for at least 30 minutes before tossing with potatoes. (Can be made a day in advance.)
  2. Place potatoes into a large pot, add water and 1 tsp salt and bring to a boil. Boil potatoes until you can piece through them with a fork.
  3. Drain potatoes, allow to cool slightly then cut in half.
  4. Place cooked potatoes into a large serving bowl.
  5. Pour aioli over potatoes and toss to coat.
  6. Sprinkle chives over potatoes and serve.

Potatoes with Mustard Garlic Aioli {Satisfy My Sweet Tooth}

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It has been awhile since I have done a “What I’m Loving” post, but I have missed it!  I love finding good round-ups to learn about new blogs and recipes.  I will be choosing a theme to bring to you with each of these posts and the theme to kick us off is avocados!

Sweet or savory, I can’t get enough of the creamy, dreamy texture of avocados and they lend such a subtle flavor to so many dishes.  One of my favorite lunches is mashed avocado on toast with a squeeze of fresh lemon juice and a sprinkle of chili flakes, salt and pepper.  Here are a few dishes that feature avocado that I cannot wait to try!

Avocado Bacon Pasta Salad from Host the Toast Blog:  Smooth creamy avocado with crispy salty bacon might be a flavor combination that ranks right up there with chocolate and peanut butter for me.  And that is saying a lot.

Baked Avocado Fries with Chipotle Ranch Dipping Sauce from Eat Drink Love:  I can just imagine the crispy breaded outside of these fries contrasting the creamy inside of avocados, yum!

Avocado Banana Bread from Crazy for Crust:  Can you imagine how moist this bread is with that avocado used as the primary fat source??

Stovetop Avocado Mac & Cheese from Two Peas & Their Pod:  This takes creamy to a whole new level…..

ABCT (Avocado, Bacon, Cheese, Tomato) Sandwich from One Lovely Life:  I much prefer my BLT’s with avocado and the addition of pepperjack cheese would add a nice kick of heat.

What is your favorite way to enjoy avocados?  Links to recipes welcome 🙂

Any theme recommendations for the next edition of What I’m Loving?

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